This third edition of the best-selling and most trusted homebrewing guide includes a complete update of all instructions, recipes, charts, and guidelines. Everything you need to get started is here, including classic and new recipes for brewing stouts, ales, lagers, pilseners, porters, specialty beers, and honey meads.The Complete Joy of Homebrewing, third edition, includes:* Getting your home brewery together: the basics -- malt, hops, yeast, and water * Ten easy lessons for making your first batch of beer * Creating world-class styles of beer (IPA, Belgian wheat, German Kölsch and Bock, barley wine, American lagers, to name a few) * Using fruit, honey, and herbs for a spicier, more festive brew * Brewing with malt extracts for an unlimited range of strengths and flavors* Advanced brewing techniques using specialty hops or the all-grain method or mash extracts* A complete homebrewer's glossary, troubleshooting tips, and an up-to-date resource section* And much, much more Be sure to check out Charlie's The Homebrewer's Companion for over 60 additional recipes and more detailed charts and tables, techniques, and equipment information for the advanced brewer.

    Bar Tartine--co-founded by Tartine Bakery's Chad Robertson and Elisabeth Prueitt--is obsessed over by locals and visitors, critics and chefs. It is a restaurant that defies categorization, but not description: Everything is made in-house and layered into extraordinarily flavorful food. Helmed by Nick Balla and Cortney Burns, it draws on time-honored processes (such as fermentation, curing, pickling), and a core that runs through the cuisines of Central Europe, Japan, and Scandinavia to deliver a range of dishes from soups to salads, to shared plates and sweets. With more than 150 photographs, this highly anticipated cookbook is a true original.

    Originally published in 1950, it became an instant classic. Considered to be essential in every household, it is still one of the most popular wedding presents today. The Silver Spoon was conceived and published by Domus, the design and architectural magazine famously directed by Giò Ponti from the 1920's to the 1970's. A group of cooking experts was commissioned to collect hundreds of traditional recipes from the different Italian regions and make them available for the first time to a wider audience. In the process, they updated ingredients, quantities and methods to suit contemporary tastes and customs, at the same time preserving the memory of ancient recipes for future generations. They also included modern recipes from some of the most famous Italian chefs, resulting in a style of cooking that appeals to the gourmet as well as the occasional cook A comprehensive and lively book, its simple and user-friendly format makes it both accessible and a pleasure to read. It provides an introduction to every course, and an explanation of the main type of ingredients. Never translated before, The Silver Spoon has now been adapted to an international market, with every recipe checked for suitability, measurements converted and methods rewritten to accommodate cultural differences, yet maintaining the authenticity of real Italian cooking. The new layout emphasizes its contemporary appeal and the colour coding of each section simplifies the process of cross-referencing ingredients and methods. A section with original menus from the 15 most famous Italian chefs of the last 50 years has been expanded to include original menus from Italian celebrity chefs working outside Italy. This is a substantial and prestigious cookbook that will share the bookshelves with other titles such as The Joy of Cooking and Larousse Gastronomique, another classic of national cuisine. With over 2,000 recipes illustrated with specially commissioned artwork and photography, the book is destined to become a classic in the Italian cooking booklist for the international market.

    From quick homestyle cookies to unforgettable special-occasion finales such as spiced chocolate torte wrapped in chocolate ribbons, Bon Appetit showcases meticulously tested recipes that turn out perfectly--every time. Now, culled from Bon Appetit's extensive archives and including never-before-published recipes, Bon Appetit Desserts promises to be the comprehensive guide to all things sweet and wonderful.   Authored by Bon Appetit editor-in-chief Barbara Fairchild, Bon Appetit Desserts features more than 600 recipes--from layer cakes to coffee cakes, tortes and cupcakes to pies, tarts, candies, puddings, souffles, ice cream, cookies, holiday desserts, and much, much more. Certain to inspire both experienced home cooks and those just starting out in the kitchen, each recipe is designed to ensure the dessert preparation process is as enjoyable as the finished result.Bon Appetit Desserts is destined to be the definitive, comprehensive, invaluable dessert resource.  "This is a gorgeous book that makes me want to make everything--no, taste everything--inside! This is a must-have for every baker, cook, and sweet freak in your life." --Elizabeth Falkner, chef and owner of Citizen Cake and Orson  "At last, a collection of Bon Appetit's most treasured dessert recipes, thoroughly tested as always, beautifully illustrated, and, of course, wonderfully delicious. You'll reach for this book each time sweets are on your menu, but you'll come back to it just as often for its myriad tips; great chapters on ingredients, equipment, and techniques; and the many detailed and easy-to-grasp how-tos.  It's truly a one-stop book for all of us who love baking." --Dorie Greenspan, author of Baking: From My Home to Yours and Around My French Table  "Bon Appetit Desserts is filled with exactly the kind of sweets I like to make: inviting, unpretentious, and easy to love, but also innovative enough to turn a few heads. And the best part is, Bon Appetit Desserts is not only about recipes. With chapters on ingredients, equipment, and techniques, plus a slew of tips from the Bon Appetit test kitchens, it's also a mini-education. Oh, in case you aren't sold yet, I have ten words for you: Banana Layer Cake with Caramel Cream and Sea Salt-Roasted Pecans." --Molly Wizenberg, author of A Homemade Life: Stories and Recipes from My Kitchen Table

    It is a place-specific book that fuses good advice with entries that provide historical and cultural perspective to the appreciation of Southern standards like barbeque, catfish, sweet tea, and hot sauce. In The Southern Belly, Edge does much more than simply steer you to good eats, he tells the story behind the food, people, and places that have become Southern institutions; much more than just your ordinary guidebook grocery list of every smoke shack from Hattiesburg to Hahira. More than 200 entries run the gamut from rib shacks, fish camps, hot pepper sauce manufacturers, and micro-breweries to former speakeasies, places made famous in movies, famous birthplaces (such as the home fried dill pickle), and temples of haute cuisine including food landmarks in Alabama, Arkansas, Georgia, Kentucky, Louisiana, Mississippi, North Carolina, South Carolina, Tennessee, and southern Virginia.

    With the same eye for drama and humor that Corson brings to the exploits of the chefs, he delves into the biology and natural history of the creatures of the sea. He illuminates sushi's beginnings as an Indo-Chinese meal akin to cheese, describes its reinvention in bustling nineteenth-century Tokyo as a cheap fast food, and tells the story of the pioneers who brought it to America. He shows how this unlikely meal is now exploding into the American heartland just as the long-term future of sushi may be unraveling.The Zen of Fish is a compelling tale of human determination as well as a delectable smorgasbord of surprising food science, intrepid reporting, and provocative cultural history.

    Find the answers to your cookery questions and get more out of recipes with intriguing chapters covering all major food types from meat, poultry and seafood, to grains, vegetables, and herbs.Why does chocolate taste so good? Is it OK to reheat cooked rice? How do I cook the perfect steak or make succulent fish every time? Perfect your cooking with practical instruction - and the science behind it.Discover a recipe book like no other from TV personality, food scientist and bestselling author, Dr Stuart Farrimond. Inside, you'll discover:- Dynamic, full-colour visuals make complex scientific concepts compelling and easy to understand- Engaging question-and-answer format makes the science relevant to everyday cooking- User-friendly book structure, with scientific concepts organised by food group and ingredient- Step-by-step techniques - which demonstrate and underpin key concepts - add core, practical cooking instruction- Bestseller The Science of Cooking has the answers to your everyday cooking questions, as well as myth busting information on everything from vegan diets to cholesterol A good recipe goes a long way, but if you can master the science behind it, you'll be one step ahead. The Science of Cooking shows you how by bringing food science out of the lab and into your kitchen. It gives you all the scientific information you need to take your home cooking to a whole new, more nutritious level! From making great risotto and soft ice cream to the process of steaming, this gastronomic cookbook includes step-by-step techniques to help you perfect your cooking. 3D graphics and engaging text make scientific concepts easy to grasp and infographics bring culinary facts and stats to life. It is the ultimate gift for any self-respecting foodie or cook!This series from DK is designed to help you perfect your cooking with practical instruction - and the science behind it. There are more books to discover! Explore the science behind the art of making incredible spice blends to help you release the flavour in your dishes with The Science of Spice.

    In this new pocket bible, Hugh Fearnley-Whittingstall offers nifty and creative ideas to transform leftovers into irresistible meals. Hugh starts by giving practical advice for cooking on a weekly basis with leftovers in mind - helping to save money and avoid waste - and provides tips on how best to store your ingredients to make them last for as long as possible. Hugh then gives handy recipe templates that can be applied to all kinds of leftover ingredients, and provides simple and flexible recipes. He shows, for instance, how you can transform leftover meat into Chilli beef noodles, Stew enchiladas, Spicy chicken salad with peanut butter dressing; surplus root vegetables into Roast root hummus, Quick lentil and parsnip curry and Beetroot and caraway seed cake; spare eggs into Hazelnut remoulade and easy Macarons. He also gives ingenious ideas for Christmas leftovers, shows how to assemble a delicious meal in under ten minutes, and how to make simple store-cupboard suppers.With more than 100 recipes, gorgeous photographs and illustrations, this is the ultimate companion for everyone's kitchen - and you'll never be bored of leftovers again.

    Corriher, tells you how and why things happen in the course of food preparation. The more than 230 outstanding recipes featured not only please the palate, but demonstrate the various roles of ingredients and techniques—making Cookwise an invaluable reference for anyone who has ever wanted to improve on a recipe, make a cake moister, or a roast chicken juicier.

    Frances Mayes offers her readers a deeply personal memoir of her present-day life in Tuscany, encompassing both the changes she has experienced since Under the Tuscan Sun and Bella Tuscany appeared, and sensuous, evocative reflections on the timeless beauty and vivid pleasures of Italian life. Among the themes Mayes explores are how her experience of Tuscany dramatically expanded when she renovated and became a part-time resident of a 13th century house with a stone roofin the mountains above Cortona, how life in the mountains introduced her to a "wilder" side of Tuscany--and with it a lively engagement with Tuscany's mountain people. Throughout, she reveals the concrete joys of life in her adopted hill town, with particular attention tolife in the piazza, the art of Luca Signorelli (Renaissance painter from Cortona), and the pastoral pleasures of feasting from her garden.Moving always toward a deeper engagement, Mayes writes of Tuscan icons thathave become for her storehouses of memory, of crucible moments from which bigger ideas emerged, andof the writing life she has enjoyed in the room where Under the Tuscan Sun began. With more on the pleasures of life at Bramasole, the delights and challenges of living in Italy day-to-day and favorite recipes, Every Day in Tuscany is a passionate and inviting account of the richness and complexity of Italian life."

    For those who are always short on time when it comes to cooking, Ellie is here to help. Her recipes—which include breakfast bakes, soups, salads, casseroles, and more—can all be prepared ahead of time, making putting food on the table that much easier. Each recipe includes instructions for refrigerating and/or freezing as well as storing and reheating directions. With exciting dishes like the Pumpkin Spice Overnight Oats in Jars and the Herbed Salmon Salad, you’ll be able to have meals ready days in advance. As with her other books, all of Ellie’s recipes are healthy and come complete with nutrition information. But that doesn’t mean they sound like diet food! Just look at the Creamy Tomato Soup, Chicken Enchilada Pie, and Smoky Smothered Pork Chops, to name a few. You Have It Made helps you turn your fridge and freezer into a treasure chest of satisfying, good-for-you meals.

    With puddings like ginger cake, cardamom and maple syrup, these spirit-lifting recipes are a varied and glorious celebration of simple, plant-based cooking. Highlights include:Simple filo pastry filled with cheese and greensA savoury tart of shallots, apples and ParmesanSoothing polenta with garlic and mushroomsFiery udon noodles with tomato and chilliesCreamy pudding rice with rosewater and apricots

    Recipes include Cucumber, Cream Cheese and Dill Sandwiches; Macadamia and Stem Ginger Cookies; Madeleines; Almond and Rose Petal Squares; Honey and Lavender Loaf Cake; and Seville Orange and Whisky Marmalade. Beautifully illustrated with charming vintage tea advertisements and glorious recipe photos, this book is a must-have for tea drinkers everywhere. Metric measurements.

    An all-in-one reference, this book covers the production of tofu and other soy products, Asian cooking techniques and equipment, and much much more. With over 350,000 copies in print, THE BOOK OF TOFU has been hailed by the Vegetarian Times as "an awesome book about the most incredible of foods"; by the Washington Post as "a seminal work"; and by the New York Times as the book that "awakened the West to the wonders of tofu." With over 300 illustrations and an extensive bibliography, you'll never be at a loss for how to prepare this perfect vegan protein.

    Now, this classic collection of 100 scrumptuous bread recipes is available in a new trade paperback edition featuring more than 90 illustrations by Karl Stuecklen.