Yet sadly, its one of the first items removed from the diet of people who need or choose to transition to a gluten-free or Paleo Diet. Many are left with a "dietary dent" that is not easily replaced.Get prepared to have your life changed. Every Last Crumb will take you down a revolutionary bread-making road with recipes that look, taste and smell like their gluten filled counterparts. These recipes use ingredients that are healthier and accessible to those with the many dietary restrictions. Dairy-Free? Egg-Free? Sugar-Free? Every Last Crumb has you covered.You will be exposed to coconut flour, almond flour, and chestnut, plantain and sweet potato flour that will open your eyes to new ways of making healthy and tasty breads. Experience your favorites that you wont find anywhere else! From Grain-Free croissants and puff pastry to easy to prepare sandwich bread, soft pretzels, bagels rolls and more. Transform your healthy diet into a magical "feel good" experience with no guilt. You’ll find yourself eating Every Last Crumb and then some. Finally, you can experience comfort food the right way!

    Drawn from the artist’s wealth of impressions and memories, it is a book for lovers of food and art and fine gift books—a book for anyone who, upon arriving in a new town, seeks first the local market, or who believes the best thing to do on a given night is to share a table with friends. Sara Midda is a watercolorist whose delicate and beautiful paintings shine like jewels, evoking the sweet purple taste of a summer raspberry or the silvery greens and gnarled burnt umber of an olive grove. And she is also a collagist, weaving together photographs, line drawings, her personal swatches—all the hues of a spice cabinet, or the sensations of a picnic, the colors of the breeze, sunshine, laughter, the cooling grass. And a poet, in love with words that sing, like podding and wicker, nettle and snug. By turns reverent and playful, A Bowl of Olives is a work of pure enchantment, celebrating food—of the seasons, of family, of travel and memory. It is as richly layered as a favorite meal. The book is cloth-bound, jacketed, and printed on uncoated stock to convey the feeling of an artist’s sketchbook.

    

    An underpaid, twenty-something executive assistant in New York City, she was struggling to make ends meet when she decided to embark on a Walden- esque retreat from the high-priced eateries that drained her wallet. Though she was living in the nation's culinary capital, she decided to swear off all restaurant food. "The Art of Eating In" chronicles the delectable results of her twenty-four-month experiment, with thirty original recipes included. What began as a way to save money left Erway with a new appreciation for the simple pleasure of sharing a meal with friends at home, the subtleties of home-cooked flavors, and whether her ingredients were ethically grown. She also explored the anti-restaurant underground of supper clubs and cook-offs, and immersed herself in an array of alternative eating lifestyles from freeganism and dumpster-diving to picking tasty greens on a wild edible tour in Brooklyn's Prospect Park. Culminating in a binge that leaves her with a foodie hangover, "The Art of Eating In" is a journey to savor. Watch a Video

    Her designs define the look of the wildly popular Netflix animated series Bojack Horseman. Her culinary-focused comics and illustrated essays in Lucky Peach magazine won her a James Beard Award.Now, Hot Dog Taste Test collects Hanawalt's devastatingly funny comics, gorgeous art, and screwball lists as she tucks into the pomposities of the foodie subculture. Hanawalt dismantles the notion of breakfast; says goodbye to New York through a street food smorgasbord; shadows chef Wylie Dufresne, samples all-you-can-eat buffets in Vegas; and crafts an eerie comic about being a horse lover yet an avid carnivore.Hot Dog Taste Test explodes with color, hilarity, charm, and, occasionally, reproductive organs. Lush full-spread paintings of birds getting their silly feet all over a kitchen, a fully imagined hot dog show (think Best in Show but with hot dogs), and a holiday feast gone awry are the creamy icing on this imaginative rainbow-colored cake. But Hanawalt's wit and heart extend far beyond gags--her insightful musings on popular culture, relationships, and the animal in all of us are as keen and funny as her watercolors are exquisite.

    Learn how to master the Metro and how to bypass the long lines at Antoni Gaudí's Sagrada Família. Immerse yourself in Catalan culture, ponder the art at the Picasso Museum, and go on a tapas bar crawl. Then head to the Eixample—Barcelona's "uptown"—to marvel at the Modernista architecture of Casa Milà and the Block of Discord.Rick's candid, humorous advice will guide you to good-value hotels and restaurants. He'll help you plan where to go and what to see, depending on the length of your trip. You'll get up-to-date recommendations on what is worth your time and money. More than just reviews and directions, a Rick Steves guidebook is a tour guide in your pocket.

    No wine snobbery here. This book�1/2s style is relaxed and conversational, serving up information without intimidating its reader. Arranged alphabetically, nearly 4,000 entries include innumerable details on grape varieties; wine styles; wine-growing regions; wine label terms; winemaking techniques; how to buy, store, and serve wine; how to have a wine tasting; wine-testing terms; sizes and styles of glassware, wine bottles, and wine openers; ordering wine in a restaurant; opening and serving wine at home; temperatures for serving wine; and much more. This book is the only A-to-Z wine reference that offers phonetic pronunciations. It boasts a totally revised and expanded appendix enhanced with charts, line art, and sample labels. Praise for the previous edition came from many food and dining authorities: �1/2�1/2an invaluable, user-friendly reference. I learned something from the very first page I turned to, and keep learning as I keep turning.�1/2 �1/2William Rice, Food and Wine Columnist, Chicago Tribune . . . �1/2A great reference! . . . excellent and accurate source for both wine professionals and those involved with wine purely for the love of it.�1/2 �1/2Jacques Pepin, cookbook author and TV chef

    And of her son who became her guiding light as she slowly rebuilt her personal and culinary life around the solace she found in food--as a source of comfort, a sense of place, as a way of creating community and making something of herself, despite seemingly impossible odds.Set against the backdrop of rural Maine and its lushly intense, bountiful seasons, Erin French's rollercoaster memoir reveals struggles that have taken every ounce of her strength to overcome, and the passion and courage behind the fairytale success of The Lost Kitchen.

    After his death, the contents of his studio, including thousands of glass negatives, were sold off for five dollars. For years the fragile negatives sat forgotten and deteriorating in cardboard boxes in an open carport. How did it happen, then, that the most implausible of events took place? That Disfarmer’s haunting portraits were retrieved from oblivion, that today they sell for upwards of $12,000 each at posh New York art galleries; his photographs proclaimed works of art by prestigious critics and journals and exhibited around the world? The story of Disfarmer’s rise to fame is a colorful, improbable, and ultimately fascinating one that involves an unlikely assortment of individuals. Would any of this have happened if a young New York photographer hadn't been so in love with a pretty model that he was willing to give up his career for her; if a preacher’s son from Arkansas hadn't spent 30 years in the Army Corps of Engineers mapping the U.S. from an airplane; if a magazine editor hadn't felt a strange and powerful connection to the work? The cast of characters includes these, plus a restless and wealthy young Chicago aristocrat and even a grandson of FDR. It’s a compelling story which reveals how these diverse people were part of a chain of events whose far-reaching consequences none of them could have foreseen, least of all the strange and reclusive genius of Heber Springs. Until now, the whole story has not been told.

    F. K. Fisher takes readers on an animated journey through culinary history, beginning with the honey-loving Greeks and the immoderate Romans. Fisher recalls a hunt for snails and truffles with one of the last adepts in that art and recounts how Catherine de Medici, lonely for home cooking, touched off a culinary revolution by bringing Italian chefs to France. Each essay makes clear the absolute firmness of Fisher's taste--contrarian and unique--and her skill at stirring memory and imagination into a potent brew.

    Along with the excerpt from the original work, each entry includes information about food, the author, their works, and the food itself. Fun facts—Proust's infamous madeleine made its appearance on the printed page the same year the Oreo was invented, for example—along with anecdotes about writers, their works, and their culinary predilections, fill the charming book from start to finish. Among the highlighted meals are:Alice’s Adventures in Wonderful: The Mad Hatter’s Tea PartyThe Bell Jar: Crab-stuffed AvocadoThe Catcher in the Rye: Cheese sandwich and Malted The Corrections: Cupcakes and ChardonnayEmma: Picnic LunchThe Girl with the Dragon Tattoo: Open-faced Sandwich with CoffeeThe Great Gatsby: “Glistening Hors-d’oeuvre” and cocktailMiddlesex: Hercules “flexing” hotdogOn the Road: Apple Pie with Ice CreamTo Kill a Mockingbird: Fried Chicken, Tomatoes, Beans, Scuppernong, and RollsTo the Lighthouse: Boeuf en Daube Comprehensive and entertaining, Fictitious Dishes is an irresistible impulse buy, and makes the perfect gift for food, literature, and design aficionados for every occasion.

    And definitely the sweariest.For over three years now, Esther Walker has been entertaining foodies with her hilarious Recipe Rifle blog. Charting her progress from bad cook to, well, not-so-bad cook, she is blistering honest about what works, and what doesn’t, in the kitchen. If a recipe works for her, it will probably work for you. If it doesn’t, she will swear quite a lot.Crammed full of recipes, tips for entertaining, stories of pregnancy and tales of her husband (restaurant critic Giles Coren) coming home drunk, The Bad Cook will make you laugh out loud. It will also make you want to start cooking.

    Stranded in their off-the-grid summer cottage in the Canadian wilderness with unexpected guests, Alisa Smith and J.B. MacKinnon turned to the land around them. They caught a trout, picked mushrooms, and mulled apples from an abandoned orchard with rose hips in wine. The meal was truly satisfying; every ingredient had a story, a direct line they could trace from the soil to their forks. The experience raised a question: Was it possible to eat this way in their everyday lives?Back in the city, they began to research the origins of the items that stocked the shelves of their local supermarket. They were shocked to discover that a typical ingredient in a North American meal travels roughly the distance between Boulder, Colorado, and New York City before it reaches the plate. Like so many people, Smith and MacKinnon were trying to live more lightly on the planet; meanwhile, their “SUV diet” was producing greenhouse gases and smog at an unparalleled rate. So they decided on an experiment: For one year they would eat only food produced within 100 miles of their Vancouver home.It wouldn’t be easy. Stepping outside the industrial food system, Smith and MacKinnon found themselves relying on World War II–era cookbooks and maverick farmers who refused to play by the rules of a global economy. What began as a struggle slowly transformed into one of the deepest pleasures of their lives. For the first time they felt connected to the people and the places that sustain them.For Smith and MacKinnon, the 100-mile diet became a journey whose destination was, simply, home. From the satisfaction of pulling their own crop of garlic out of the earth to pitched battles over canning tomatoes, Plenty is about eating locally and thinking globally. The authors’ food-focused experiment questions globalization, monoculture, the oil economy, environmental collapse, and the tattering threads of community. Thought-provoking and inspiring, Plenty offers more than a way of eating. In the end, it’s a new way of looking at the world.From the Hardcover edition.

    Even as the recent financial downturn threatens to cripple small businesses and privately owned farms, a stunning number of food-based businesses have grown in the region-Vermont Soy, Jasper Hill Farm, Pete's Greens, Patchwork Farm & Bakery, Apple Cheek Farm, Claire's Restaurant and Bar, and Bonnieview Farm, to name only a few. The mostly young entrepreneurs have created a network of community support; they meet regularly to share advice, equipment, and business plans, and to loan each other capital. Hardwick is fast becoming a model for other communities to replicate its success. Author Ben Hewitt presents the captivating story of a small town coming back to life, The Town That Food Saved is narrative nonfiction at its best: full of colorful characters and grounded in an idea that will revolutionize the way we eat.

    For eighteen years, Holly Hughes has scoured both the online and print world to serve up the finest collection of food writing. This year, Best food Writing delves into the intersection of fine dining and food justice, culture and ownership, tradition and modernity; as well as profiles on some of the most fascinating people in the culinary world today. Once again, these standout essays--compelling, hilarious, poignant, illuminating--speak to the core of our hearts and fill our bellies. Whether you're a fan of Michel Richard or Guy Fieri--or both--there's something for everyone here. Take a seat and dig in.