These areas have a history of rich traditions and tasty, beautiful desserts, many of them tied to holidays and festivals. For example, in the Cosensa region of Calabria, Christmas means plates piled with grispelle (warm fritters drizzled with local honey) and pitta 'mpigliata (pastries filled with walnuts, raisins, and cinnamon). For the feast of Carnevale, Southern Italians celebrate with bugie("liars")--sweet fried dough dusted in powdered sugar, meant to tattle on those who sneak off with them by leaving a wispy trail of sugar. With fail-proof recipes and information on the desserts' cultural origins and context, Costantino illuminates the previously unexplored confectionary traditions of this enchanting region.

    The Spice Companion communicates his expertise in a way that will change how readers cook, inspiring them to try bold new flavor combinations and make custom spice blends. For each of the 102 curated spices, Lev Sercarz provides the history and origin, information on where to buy and how to store it, five traditional cuisine pairings, three quick suggestions for use (such as adding cardamom to flavor chicken broth), and a unique spice blend recipe to highlight it in the kitchen. Sumptuous photography and botanical illustrations of each spice make this must-have resource as beautiful as it is informative.

    The book explores the process of cultivation, harvesting, and roasting from bean to cup; surveys the social history of café society from the first coffeehouses in Constantinople to beatnik havens in Berkeley and Greenwich Village; and tells the dramatic tale of high-stakes international trade and speculation for a product that can make or break entire national economies. It also examines the industry’s major players, revealing how they have systematically reduced the quality of the bean and turned a much-loved product into a commodity and lifestyle accoutrement, ruining the lives of millions of farmers around the world in the process.Finally, The Coffee Book, hailed as a Best Business Book by Library Journal when it was first published, considers the exploitation of labor and damage to the environment that mass cultivation causes, and explores the growing "conscious coffee" market and Fair Trade movement.

    Welcome to Big Gay Ice Cream’s debut cookbook, a yearbook of ice cream accomplishments—all the recipes you need to create delicious frozen treats• New to making ice cream at home? Never fear—freshman year starts off simple with store-bought toppings and shopping lists for the home ice cream parlor.• Sophomore year kicks it up a notch with tasty sauces and crunchy toppings.• Junior year puts your new skills to work with shakes, floats, and sundaes inspired by some of Big Gay Ice Cream’s top-selling treats, including, of course, the Salty Pimp.• In Senior year, get serious with outrageously delicious sorbets and ice cream recipes.Along the way, you can enjoy Bryan and Doug’s stranger-than-fiction stories, cheeky humor, vibrant photography and illustrations, and plenty of culinary and celebrity cameos (including an introduction by Headmaster Anthony Bourdain).

     In Everyday Harumi, Harumi Kurihara, Japan's most popular cookbook writer, selects her favorite foods and presents more than 60 new home-style recipes for you to make for family and friends. Harumi wants everyone to be able to make her recipes and she demonstrates how easy it is to cook Japanese food for every day occasions without needing to shop at specialist food stores. Arranged by her favorite ingredients, Harumi presents recipes for soups, starters, snacks, party dishes, main courses and family feasts that are quick and simple to prepare, all presented in her effortless, down-to-earth and unpretentious approach to sylish living and eating. Every recipe is photographed and includes beautiful step by step advice that show key Japanese cooking techniques, such as chopping skills or how to serve rice. Texture and flavor are important to Japanese food and Harumi takes you through the basic sauces you can make at home and the staples you should have in your store cupboard. Photographed by award-winning photographer Jason Lowe, this warm and approachable cookbook invites you to cook and share Japanese food in a simple and elegant style.

    John in 1995, now one of the world's most admired restaurants. His Nose to Tail books are full of exhilarating recipes for dishes that combine high sophistication with peasant thriftiness. Now the books are to be joined together in a compendious volume, The Complete Nose to Tail, with additional new recipes and more brilliant photography from Jason Lowe. This collection of recipes includes traditional favourites like Eccles cakes, devilled kidneys, and seed cake with a glass of Madeira, as well as many St. John classics for more adventurous gastronomes - roast bone marrow and parsley salad, deep-fried tripe and pot-roast half pig's head to name but a few. With a dozen new recipes on top of 250 existing ones, more than 100 quirky photos and exceptional production values, The Complete Nose to Tail is not only comprehensive but extremely desirable.

    These refugees from czarist Russia and the Polish shtetls who came to America to escape pogroms and persecution were considered barbaric, uneducated, and too steeped in the traditions of the “old country” to be accepted by the more refined and already well-established German-Jewish community. But the new arrivals were tough, passionate, and determined, and in no time they were moving up from the ghetto tenements of New York’s Lower East Side to make their marks and their fortunes across the country in a variety of fields, from media and popular music to fashion, motion pictures, and even organized crime.   Among the unforgettable personages author Stephen Birmingham profiles are radio pioneer David Sarnoff, makeup mogul Helena Rubinstein, Hollywood tycoons Samuel Goldwyn and Harry Cohn, Broadway composer Irving Berlin, and mobster Meyer Lansky. From the author of “Our Crowd”, comes this treasure trove of fascinating tales and unforgettable “rags-to-riches” success stories that celebrates the indomitable spirit of a unique community.

    Live to eat? Travel to eat? Here you'll find a collection of the most memorable street food experiences possible, complete with recipes to make sure if you can't go to eat, you can at least get a taste at home! From classic hotdogs to exoticpastries, this gastronomic tour of the world will leave all your sense satisfied.Inside World's Greatest Street Food: 100 authentic recipes from all around the world Brilliant images throughout In-depth background of each dish, how it came about and what it's like to eat Savoury and Sweet sections Up-to-date recommended points-of-interest - covering eating, sleeping, going out, shopping, activities and attractionsSpecial eBook enhancements Interlinking enables you to seamlessly flip between pages Search - go straight to what you are looking for with the inbuilt search capability Bookmark - use bookmarks to quickly return to a page Dictionary - look up the meaning of any word Pinch and zoom images and textWritten and researched by Lonely Planet

      Phoenix Claws and Jade Trees offers a unique introduction to Chinese home cooking, demystifying it by focusing on its basic cooking methods. In outlining the differences among various techniques—such as pan-frying, oil steeping, and yin-yang frying—and instructing which one is best for particular ingredients and end results, culinary expert Kian Lam Kho provides a practical, intuitive window into this unique cuisine. Once one learns how to dry stir-fry chicken, one can then confidently apply the technique to tofu, shrimp, and any number of ingredients. Accompanied by more than 200 photographs, including helpful step-by-step images, the 158 recipes range from simple, such as Spicy Lotus Root Salad or Red Cooked Pork, to slightly more involved, including authentic General Tso’s Chicken or Pork Shank Soup with Winter Bamboo. But the true brilliance behind this innovative book lies in the way it teaches the soul of Chinese cooking, enabling home cooks to master this diverse, alluring cuisine and then to re-create any tempting dish they encounter or can imagine.

    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.

    Skillfully weaving together the rich histories that inform the country’s diverse culinary traditions, My Sweet Mexico is a delicious journey into the soul of the cuisine. From yeasted breads that scent the air with cinnamon, anise, sugar, fruit, and honey, to pushcarts that brighten plazas with paletas and ice creams made from watermelon, mango, and avocado, Mexican confections are like no other. Stalwarts like Churros, Amaranth Alegrías, and Garibaldis—a type of buttery muffin with apricot jam and sprinkles—as well as Passion Fruit–Mezcal Trifle and Cheesecake with Tamarind Sauce demonstrate the layering of flavors unique to the world of dulces. In her typical warm and enthusiastic style, Gerson explains the significance of indigenous ingredients such as sweet maguey plants, mesquite, honeys, fruits, and cacao, and the happy results that occur when combined with Spanish troves of cinnamon, wheat, fresh cow’s milk, nuts, and sugar cane. In chapters devoted to breads and pastries, candies and confections, frozen treats, beverages, and contemporary desserts, Fany places cherished recipes in context and stays true to the roots that shaped each treat, while ensuring they’ll yield successful results in your kitchen. With its blend of beloved standards from across Mexico and inventive, flavor-forward new twists, My Sweet Mexico is the only guide you need to explore the delightful universe of Mexican treats.

    Sample recipes include: Everyone Loves Oatmeal Breakfast Cookies, Chocolate Chip Cookie Dough Pops, Trail Mix Truffles, Cuppa-ccino Muffin for One, Spicy Vegetable Ranch Salad, Thai Quinoa Bites, Crispy Creamy Cheesy Polenta Fries, Chips & Queso, Bananas Foster Shake, and Nourishing Spiced Mylk. As an added bonus, every recipe in Snackable is suitable for dairy-free, gluten-free, soy-free, peanut-free and vegan diets, and all but two of the recipes address tree nut-free needs, too.Alisa Fleming is the founder of the leading dairy-free website, GoDairyFree.org. Her credits also include the best-selling dairy-free guide and cookbook, Go Dairy Free, Senior Editor for Allergic Living magazine, and ten years as a special diet content and recipe creator for the natural food industry.

    Andrew Schloss shows you the basic techniques for making a liqueur – typically as simple as combining fruit with liquor and sugar, letting the mixture sit for a week, straining, and enjoying – and then provides more than 150 recipes organized by types of flavoring, which include fruits, herbs, spices, nuts and seeds, vegetables, coffee, tea, chocolate, cream, caramel, honey, and butterscotch. Schloss also shows you how to make infused spirits, which are flavored but don’t contain sweeteners. And finally, he offers 80 recipes for irresistible cocktails you can make with your homemade liqueurs and infused spirits. Cheers!

    You yearn for purpose-filled living, productivity, and time to enjoy the little things. It seems impossible, but bestselling author S.J. Scott is here to show you how to find your ideal work-life balance with a powerful daily routine. There's no one routine that works for everybody. That's why you need to create one that matches your natural energy levels and gives you flexibility to meet your day-to-day obligations. Level Up Your Day teaches you how to be intentional with your time so you can ditch time-wasters and get the most from every experience. In this book, you'll learn: How to improve your sleep and energy renewal How to plan your meals and nutrition more effectively How to get regular exercise and constantly move for better health How to streamline repetitive tasks and household chores How to get the most out of your job or business How to be present during hobbies, relaxation, or other creative outlets And much, much more! Level Up Your Day: How to Maximize the 6 Essential Areas of Your Daily Routine includes multiple case studies that show how people like you have achieved their own day-to-day success. If you're overwhelmed and struggling, this book will help guide you to a fulfilling life. Begin building your powerful daily routine with the help of Scott and Livermore's inexpensive gem. Buy Level Up Your Day to start working smarter with less stress!

    Many cooks—and even hunters—have a fear of cooking fowl. Duck, Duck, Goose shows you how to cook duck and goose like a pro: perfectly crisp skin crackling with each bite, succulent confit, impeccable prosciutto, and more. Hank Shaw, an award-winning food writer, hunter, and cook on the forefront of the marsh-to-table revolution, provides all you need to know about obtaining, cleaning, and cooking these flavorful birds. Duck, Duck, Goose includes detailed guides on species and breeds, selecting a duck in the market, and plucking and hanging a wild bird. Shaw’s delicious and doable recipes include basics such as Grilled Duck Breast and Slow-Roasted Duck; international favorites like Duck Pho, Sichuan Fragrant Duck, Mexican Duck with Green Mole, and Cassoulet; and celebration-worthy fare such as Perfect Roast Goose. It also features an array of duck and goose confit and charcuterie, from fresh sausages to dry-cured salami.   The most comprehensive guide to preparing and cooking both domestic and wild ducks and geese, Duck, Duck, Goose will be a treasured companion for anyone who wants to free themselves from the tyranny of chicken and enjoy perfectly cooked waterfowl.