In The Course of History Struan Stevenson brings to life ten such moments, exploring the personalities, the issues and of course the food which helped shape the course of history.From the claret consumed on the eve of the Battle of Culloden, through the dinners which decided the fates of George Washington, Archduke Ferdinand and Adolf Hitler, to the diplomatic feasts that decided future relations with Russia, China and the Middle East, each chapter covers every detail, character, decision and morsel which decided the course of history.

    For each video, Andrew Rea, a self-proclaimed movie and TV buff, teaches a recipe based on a favorite TV show or film, such as the babka from the classic Seinfeld episode, the beef bourguignon from Julie & Julia, or the timpano from Big Night. This cookbook includes these and other fan-favorite recipes. Some are so delicious that you’ll want to make them for dinner right away, like Bubba's shrimp from Forrest Gump, while others can be saved for impressing a loved one—like the chocolate lava cake from Jon Favreau’s Chef, which the actor/director asked to make during a guest appearance on Rea’s show. Complete with behind-the-scenes stories and answers to frequently asked fan questions, Binging with Babish is a must-have companion to the wildly popular YouTube show.

    In it he spans twenty-plus years and nearly as many jobs--including the fateful job advertisement in the local paper for a short-order cook with "no experience necessary." Long considered a culinary renegade and a pioneering chef, Van Aken is an American original who chopped and charred, sweated and seared his way to cooking stardom with no formal training, but with extra helpings of energy, creativity, and faith. After landing on the deceptively breezy shores of Key West, Van Aken faced hurricanes, economic downturns, and mercurial moneymen during the decades when a restaurant could open and close faster than you can type haute cuisine. From a graveyard shift grunt at an all-night barbeque joint to a James Beard-award finalist for best restaurant in America, Van Aken put his trusting heart, poetic soul, natural talent, and ever-expanding experience into every venture--and helped transform the American culinary landscape along the way. In the irreverent tradition of Anthony Bourdain's Kitchen Confidential, and populated by a rogues' gallery of colorful characters--including movie stars, legendary musicians, and culinary giants Julia Child, Emeril Lagasse, and Charlie Trotter--No Experience Necessary offers a uniquely personal, highly-entertaining under-the-tablecloth view of the high-stakes world of American cuisine told with wit, insight, and great affection by a natural storyteller.

    The No-Fuss Bread Machine Cookbook is the first and only collection of truly easy, hassle-free recipes that give you delicious homemade loaves of bread every time. With more than 150 recipes that use easy-to-find ingredients and require minimal work, this bread machine cookbook will set you up for baking success. Finally, a bread machine cookbook that shows you how to use your bread machine for its intended purpose—convenience! BREADS GALORE Enjoy endless variety with Vegetable Breads, Cheese Breads, Spice and Herb Breads, Holiday Breads, and much more… THAT LOOKS DELICIOUS Beautiful photos of bread recipes from each chapter will inspire your baking and have your mouth watering in no time! BAKE IT EASY With tips for operating and troubleshooting the latest bread machine models, your baking tech support is there when you need it. No hard-to-find flours, no added gluten, no checking every 10 minutes to see how your bread is rising. The No-Fuss Bread Machine Cookbook does it all for you. It's that simple.

    Much more than just a guide to mixology, How to Booze is a hilarious and remarkably prescient, if somewhat degenerate, guide to life—or at least that part of life that would be greatly improved in the company of Johnny Walker or Jack Daniels.

    Kwoklyn is a third-generation Chinese chef: BBC (British-Born Chinese). He's also the brother of TV celebrity Gok Wan and both boys grew up working in their family's Cantonese Restaurant in Leicester in the 1970s.  He has spent years perfecting recipes for Chinese dishes that taste like the ones from your local takeaway kitchen or restaurant. The book features 70 classic dishes, everything from sweet and sour chicken to char siu, prawn toast to chop suey, egg-fried rice to crispy seaweed – and most of them can be on the table in 20 minutes or less. Cook up a storm at home with Kwoklyn's fabulous take on food from the takeaway.

    The "New York Times" bestselling authors of "Hello, Cupcake!" take geniusity to the next level, with bigger, bolder, better creations for every occasion

    Fizz: How Soda Shook Up the World charts soda’s remarkable, world-changing journey from awe-inspiring natural mystery to ubiquitous presence in all our lives. Along the way you’ll meet the patent medicine peddlers who spawned some of the world’s biggest brands with their all-healing concoctions, as well as the grandees of science and medicine mesmerized by the magic of bubbling water. You’ll discover how fizzy pop cashed in on Prohibition, helped presidents reach the White House, and became public health enemy number one. You’ll learn how Pepsi put the fizz in Apple’s marketing, how Coca-Cola joined the space race, and how soda’s sticky sweet allure defined and built nations. And you’ll find out how an alleged soda-loving snail rewrote the law books.Fizz tells the extraordinary tale of how a seemingly simple everyday refreshment zinged and pinged over our taste buds and, in doing so, changed the world around us.

    Chef Sam Talbot's nourishing dishes are overflowing with natural flavor and free of processed ingredients, questionable additives, sweeteners, or preservatives.Packed with vibrant personality and more than 150 photos, this cookbook is a real-world guide to un-junking what we feed ourselves and our children. Sam explains how to find seasonal ingredients and offers tips on stocking your pantry with game changing ingredients, like coconut oil and chickpea flour. Forget fat-free, zero trans-fat, and the like--the hottest new food claim is not needing a claim at all. Eat. Real. Food. Simple as that!

    This collection covers breakfast, lunch and dinner, as well as snacks, appetizers and side dishes. These inventive and fun recipes will inspire readers to experiment with new dishes, cooking methods, and ingredients. With this special selection of recipes, mindful eaters can enjoy delicious food, satisfied with the knowledge that they are helping to protect animals.

    Critics and food aficionados have been flocking to this understated bacaro where Russell Norman serves up small dishes-think tapas-from the back streets of Venice. A far cry from the tourist-trap eateries of the famous floating city, this kind of cooking is unfussy, innovative, and exuberantly delicious. The 120 recipes in this book range from salads and snacks to small main courses, drinks, and desserts, including asparagus with Parmesan and anchovy butter; warm duck salad with beets and walnuts; crispy baby pizzas with zucchini, mint and chilli; scallops with lemon and peppermint; soft-shell crab in Parmesan batter with fennel; fizzy bellinis and glasses of bright orange spritz; panacotta with poached rhubarb; and warm autumn fruits with amaretto cream.The recipes are accompanied by luminescent photography within a dazzling design, including a distinctive stripped-away spine to reveal colorful Japanese stitching--a feature that also allows the book to lie open flat on a chef's workstation. Polpo captures the unfrequented corners, bustling bacari, and sublime waterways of Venice as they've never been seen before.

    Katie Morford has the key to a quick and easy for weekdays, slow and luxurious for relaxed weekends—you can turn your morning into an exercise in good nutrition and great taste. You'll find breakfasts that can be eaten at the table (Egg-in-a-Nest Pesto Pizzas), at the bus stop (Strawberries and Cream Spoon Smoothies), or on the run (Milk and Cereal Bars), all healthy alternatives to cold cereal and prepackaged bars that even picky eaters will love. Rise & Shine is tailor made for busy families who want to do mornings just a little bit better. It's a toolkit of ideas and inspiration to make a nourishing breakfast not only doable, but delicious.

    Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.

    Even when he was winning accolades and adulation for his cooking, two-time Top Chef finalist Sheldon Simeon decided to drop what he thought he was supposed to cook as a chef. He dedicated himself instead to the local Hawai‘i food that feeds his ‘ohana—his family and neighbors. With uncomplicated, flavor-forward recipes, he shows us the many cultures that have come to create the cuisine of his beloved home: the native Hawaiian traditions, Japanese influences, Chinese cooking techniques, and dynamic Korean, Portuguese, and Filipino flavors that are closest to his heart. Through stunning photography, poignant stories, and dishes like wok-fried poke, pork dumplings made with biscuit dough, crispy cauliflower katsu, and charred huli-huli chicken slicked with a sweet-savory butter glaze, Cook Real Hawai‘i will bring a true taste of the cookouts, homes, and iconic mom and pop shops of Hawai‘i into your kitchen.

    Regularly priced at $5.99. Read on your PC, Mac, smart phone, tablet or Kindle device. If you are tired of searching for the perfect desert for yourself, family or friends then search no more. Cookies are well-known around the globe. Cookies can be found in traditional cuisine in all cultures and they grace our tables during all kinds of occasions. What makes them unique is fact that they are almost always simple to prepare and allows you to experiment with flavors and textures. Cookies can be very firm so they need to be dunked in tea or milk, they can be crunchy or even soft and chewy. In this book you will find different types of cookies from all around the world, like American, Italian, French and German cookies. Cookies can be easily bought in the store but if you really want quality cookies, made with selected ingredients, then homemade cookies are just the right thing. In this book you will also find recipes for gluten-free cookies that will satisfy even the most demanding connoisseur. Download this book NOW and discover: The best cookies from all around the world Learn how to make delicious homemade cookies with simple ingredients World famous cookies Preparation of homemade cookies the easy way – suitable for absolute beginners That homemade cookies are easy to make Hurry! For a limited time you can download “Cookies101" for a special discounted price of only $2.99 Download Your Copy Right Now! Just Scroll to the top of the page and select the Buy Button. ————— TAGS: Cookies, Baking, Recipes, Desserts, Cakes, Cooking, Cookie Bar