A narrative history of the alternative-foods movement of the past half century explores the diverse fringe trends, charismatic personalities and counterculture elements that have rendered quotidian wholefoods, from whole grain bread and tofu to yogurt and brown rice, part of the mainstream American diet. 50,000 first printing.
Pairing the colors and flavors of Indian cuisine and Indian cinema, a full-color collection offers delicious, bold recipes for real, home-cooked Indian food, like Shrimp Curry and Bhindi Masala, with movie stills of dazzling song-and-dance numbers from Bollywood. 20,000 first printing.
"Reinventing the Wheel is equal parts popular science, history, and muckraking. Over the past hundred and fifty years, dairy farming and cheesemaking have been transformed, and this book explores what has been lost along the way. Today, using cutting-edge technologies like high-throughput DNA sequencing, scientists are beginning to understand the techniques of our great-grandparents. The authors describe how geneticists are helping conservationists rescue rare dairy cow breeds on the brink of extinction,microbiologists are teaching cheesemakers to nurture the naturally occurring microbes in their raw milk rather than destroying them, and communities of cheesemakers are producing "real" cheeses that reunite farming and flavor, rewarding diversity and sustainability at every level."—Provided by publisher.
A collection of over 110 recipes for sweets, baked goods, and confections from chef Yotam Ottolenghi. Sweet is entirely filled with delicious baked goods, desserts, and confections starring Ottolenghi's signature flavor profiles and ingredients including fig, rose petal, saffron, orange blossom, star anise, pistachio, almond, cardamom, and cinnamon.
A definitive, one-stop vegetarian cookbook showcases more than two thousand different recipes and variations for simple meatless meals, including salads, soups, eggs and dairy, vegetables and fruit, pasta, grains, legumes, tofu and other meat substitutes.
A top-ranking award-winning chef and restaurateur describes how she prepares fantastic meals that can be cooked by anyone on any budget from "wasted" ingredients and invites 45 of the world's best chefs to offer three course meals that do the same.
A debut cookbook by the co-owner of the acclaimed Portland, Oregon restaurant presents a selection of recipes that combine classic Russian techniques and locally sourced ingredients, sharing insights into the political, cultural and geographical forces that inspired such dishes as Armenian Pumpkin Dolmas, Sour Cherry Vareniki and Cauliflower Schnitzel.
In a stylish book, one of the leading American voices writing on wine today covers 101 topics on drinking, buying, storing and sharing wine through very short lessons with informative illustrations along with each.
A Baker's Life contains 100 of Paul Hollywood's very best baking recipes, which have been finessed over decades spent as a baker. Each chapter is filled with bakes that represent a different decade — learning the basics at his father's bakery; honing his pastry skills in the finest hotels; discovering the bold flavors of the Middle East while working in Cyprus; and finding fame with the phenomenally popular Great British Bake Off television series.
An author and essayist delves into her relationship with her father, a wine lover, by tracing his infatuation with the potent potable—from a glass he drank in Paris in 1927 to the one he had on his 80th birthday.
The owner of Guerilla Tacos shares fifty recipes from the truck that call on a wide range of ingredients to create unique dishes, including duck heart tacos, street taters, thai slaw, and mussel quesadilla.
For more than thirty years, Patience Gray — author of the celebrated cookbook Honey from a Weed — lived in a remote area of Puglia in southernmost Italy. She lived without electricity, modern plumbing, or a telephone, grew much of her own food, and gathered and ate wild plants alongside her neighbors in this economically impoverished region. In Fasting and Feasting, biographer Adam Federman tells her story.
Using only real, natural ingredients, a candy-maker extraordinaire and owner of the candy company Quin shares 200 achievable recipes for such delectable — and original — delights as Whole Roasted Strawberry Lollipops, Bergamot Caramels and Pinot Noir cotton candy.