A new cookbook in the series that reveals the best ways to use specialty olive oils and vinegars in international cuisines--now featuring the succulent, flavourful dishes of Syria. Eating together in Syrian culture is all about generosity and hospitality, bustling community, and lively conversation over tables laden with fragrant dishes. Whether you're a culinary expert or just taste-curious, the newest cookbook in the Recipes for Olive Oil and Vinegar Lovers series offers you plenty of easy, inspired menu items for your next dinner party. Indulge in all fifty recipes using the following premium olive oils and quality vinegars: Lime Fused Olive Oil Harissa Infused Olive Oil Pomegranate Dark Balsamic Vinegar Mango White Balsamic Vinegar Now's the time to try recipes like Baharat, Falafel, Kibbeh, Muhammara (spicy red pepper walnut spread), Red Lentil and Rice Soup, Fatteh, Shakriyyeh (roasted chicken in yogurt sauce), Atayaef (sweet stuffed syrian pancakes), Mango Cardamom Orange blossom Jam, and Mamools with Cardamom coffee. With recipes for appetizers, salads, mains, and sweets, Syria will expand your culinary horizons, and introduce you to unforgettable flavors that you'll return to again and again. Fe sahatek!

An original cookbook by, for, and about the Pueblo peoples of New Mexico. This cookbook is a product of the Flowering Tree Permaculture Institute, founded by Roxanne Swentzell at Santa Clara Pueblo. Its goal is to promote healing and balance by returning to the original foodways of the Pueblo peoples. The precontact, indigenous diet emphasises chemical-free meat, fowl, fish and a wide variety of whole grains, nuts, seeds, fruits and vegetables. Buffalo Tamales, Blue Corn Cakes, and Rabbit Stew are just a few of the unique and delicious Pueblo recipes. Five thought-provoking essays contribute to the understanding of Pueblo history and culture. Though written in the Tewa Pueblo of Santa Clara, indigenous peoples everywhere and anyone interested in learning about Pueblo culture and food will delight in this book.

The ancient art of fermenting is finding new popularity again as modern science and trends discover the importance of gut health for overall wellbeing. Ferment for Good is a guide to discovering the joys of fermentation in its myriad variations - framed through the eyes of Sharon Flynn, a one-time English teacher who has hooked early in her 20s and has since made it her life's work to learn and share all there is to know about this most ancient of practices. Her mission with her business is for the person who buys her products to feel as if they are receiving it from an old friend - one who desperately wants to share her discovery and passion with them. So too with the book. Alongside a how-to guide to the basics (why do it; what you need; and what you'll get), the book offers sections on wild fermented vegetables (including sauerkraut, kimchi and brine ferments); drinks (water kefir, kombucha, Jun tea, pineapple wine, mead); milk and dairy (including yoghurt and milk kefir), condiments and breads (such as mustard, spreads, dosa and injera); and Japanese ferments (including miso & tamari, soy sauce, sake kasu and pickled ginger). Sharon Flynn shares her knowledge of and passion for fermentation in her accessible, chatty style, combining personal anectdotes of her fermenting adventures with hands-on instructions on how to set up your own benchtop fermentary at home. She completes the package by sharing her favourite recipes and ideas for incorporating ferments into your everyday life and meals. Lovingly illustrated and featuring informative photos, Ferment for Good is a beautiful, carefully curated collection to introduce you to the world of fermentation.

A must-have guide to chocolate making and chocolate showpiece design, from renowned confectionery expert Ewald Notter

Covering the full spectrum of chocolate work-from the fundamentals of chocolate making to instruction on advanced showpiece design and assembly-"The Art of the Chocolatier" is the most complete and comprehensive guide to chocolate-making on the market. The book covers basic information on ingredients, equipment, and common techniques in the pastry kitchen, while also offering clear, step-by-step instructions on creating small candies and large-scale chocolate pieces.

This is the ideal book for pastry students enrolled in chocolate and confectionery courses, as well as working professionals and even serious home confectioners who want to improve their skills in advanced chocolate work.Illustrated step-by-step instructions cover all the essentials of chocolate-making, from tempering and creating ganache and gianduja to using molds, transfer sheets, and moreAn entire chapter devoted to Creating a Competition Piece covers the ins and outs of confectionery competition, from preparing for the event and developing a concept to designing and building a winning chocolate showpieceBeautiful full-color photos throughout provide inspiration for chocolate decor and showpiece design, while clear how-to photos illustrate key techniques

"The Art of the Chocolatier" provides expert-level coverage of every aspect of the chocolatier's art for students and professionals alike.

Written to inspire courage in those daunted by wartimes shortages, "How to Cook a Wolf" continues to rally cooks during times of plenty, reminding them that providing sustenance requires more than putting food on the table. M. F. K. Fisher knew that the last thing hungry people needed were hints on cutting back and making do. Instead, she gives her readers license to dream, to experiment, to construct adventurous and delicious meals as a bulwark against a dreary, meager present. Her fine prose provides reason in itself to draw our chairs close to the hearth; we can still enjoy her company and her exhortations to celebrate life by eating well.

The Jewelled Kitchen takes you on an unforgettable adventure of Middle Eastern and North African cuisines. We are all familiar with a few mezze favourites - hummus, falafel, tabbouleh and stuffed vine leaves - but Bethany offers up a whole host of other treasures. From Tuna Tartare with Chermoula and Sumac-Scented Chicken Parcels, to Cardamom-Scented Profiteroles and Ma'amoul Shortbread Cookies, here are mouth-watering dishes for you to try. Bethany's recipes stem from her childhood, as she mixes traditional country fare with cosmopolitan feasts, and adds contemporary twists. In The Jewelled Kitchen she unveils a culinary heritage that is as rich as it is diverse.

A delicious take on the latest superfood meal, with innovative grain, seed, and rice recipes ideal for everyday healthy eating Grain bowls and porridge are hitting the headlines with their nutritious properties. Restaurants worldwide are adding grain-based dishes to their menus - and not just for breakfast. These recipes are guaranteed to surprise and inspire, built around quinoa, oats, rye, spelt, buckwheat, barley, amaranth, black rice, and millet. The Grain Bowl is a collection of 90 hearty recipes for breakfast, lunch, and dinner - delicious, satisfying, easy, and heart-healthy - made with a variety of grains, seeds, rice, and superfoods, plus fresh fruits, slow-cooked meats, roasted vegetables, and sweet treats. This book serves up delicious and nourishing options for home cooks everywhere.

BBC Radio 4's The Food Programme Best Food Books of 2022 'I'd happily eat this book - with a spoonful of chutney.' - Gill Meller 'If you want to know more about the human stories behind real cheese, buy this book! It highlights the wonderful diversity of people, scales and skills which characterise and bind together the emergent community of UK artisan cheese makers.' - Patrick Holden, Sustainable Food Trust A Portrait of British Cheese celebrates the excellence of artisan and farmhouse cheese in the British Isles, expressing it as a product of the land, its animals, and its people, offering a snapshot of rural life, artisan traditions and delicious dishes. The UK farmhouse cheese industry has faced its biggest challenges in recent years, with the Covid-19 pandemic forcing many small cheesemakers out of business. Food writers and journalists including Jamie Oliver led the call to save British cheeses, and the public's discovery of and support for speciality artisan cheeses helped many producers to weather the storm. Photographer and writer Angus D. Birditt has been visiting and documenting dairies all over the British Isles, looking at the food, people and landscapes dedicated to artisan and farmhouse cheeses. From Lincolnshire Poacher to Stichelton (the original Stilton), Britain's own Brie in the form of Baron Bigod from Suffolk, to Brefu Bach sheep's milk cheese from Snowdonia and Appleby's Cheshire cheese from the heart of rural Shropshire, this is a unique journey through photos, essays and recipes, revealing the joys and challenges of a life in cheesemaking.

With a catalog of 150 different culinary herbs and their varieties, more than 30 recipes, step-by-step photographs on how to plant, nurture, harvest, and store, and flavor charts that list the best herbs to partner with popular ingredients, "The Cook's Herb Garden" shows you how to grow your own supply of herbs whether on a window ledge, in pots, on the patio, or in a vegetable garden.

A practical and lighthearted collection of 20 new recipes that make use of the world's most famous brand of tinned meat If all the cans of Spam ever eaten were placed end to end, they would circle the globe ten times. Residents of Hawaii eat an average of 4 cans of Spam per person each year--more than any other place on earth! It's retro, it's fun, and it's about lunchmeat! Just think of how many friends you could give this to! And be sure to keep a copy for yourself, because you don't want to miss out on the fun, the lively anecdotes, and the merry memories of Spam dinners. From the giant Spam can on a building to the fastest Spam can on earth (it's a car) to the hilarious Spam song intoned by the Monty Python troupe, this is an irresistible treat. Packed with drawings and photos from the nostalgic to the wacky, featuring 20 recipes that will redefine your idea of the Spam meal, this scrapbook of Spam treasures is one delicious treat!

Whole grains and fresh greens are food soulmates that offer a winning combination for health, vitality and climate-friendly cooking. From power breakfasts to grain bowls, warming soups and stews to satisfying salads, Nina Olsson's inspirational collection of versatile and tasty meat-free recipes makes for quick and easy bowls of goodness. Each recipe features nutrient-rich sources of fibre, vitamins and minerals that not only reduce the risk of stroke, type 2 diabetes and heart disease, but also contribute to better weight maintenance and are naturally anti-inflammatory. Grains and greens have never been more delicious and nutritious.

"Bart van Olphen elevates canned tuna to the heights of deliciousness."--The New York Times Scrumptious recipes for tuna, mackerel, herring, and more--so tasty, you won't believe it's from a can! Quick: What ingredient is delicious, sustainable, easy to store, and adds protein and healthy fats to any dish? Why, it's tinned fish, of course! Whether you're a seafood lover or a home cook craving something new, The Tinned Fish Cookbook is for you. Sustainable fishing advocate Bart van Olphen shines a light on the superstar potential of canned tuna, salmon, anchovies, and more, with recipes that are ready in a jiff. Here are hearty mains from Tuna Lasagna to Mackerel and Potato Frittata, fresh salads like the classic Nicoise Salad and crisp Crab and Fennel Watercress Salad, and creative takes on normally less-fishy fare, such as Anchovy Dumplings, Salmon Pizza, and Quinoa Tabbouleh with Sardines. The possibilities are endless--and the photos by David Loftus are irresistible. What's more, Bart dives into the wonders of modern fishing and canning, helping you recognize eco-friendly fish, so you can enjoy your ocean-to-plate meal with confidence. There's more to tinned fish than ever before!

Bravo for tomatoes, beans and kale. But what's next for the ardent home gardener? Wheats, including farro, spelt and kamut, are surprisingly easy and very rewarding backyard crops. They can be planted as early as the ground can be worked in spring and harvested mid-summer to make room for fall crops. These ancient food sources can be milled for flour, sprouted or eaten as whole grains to retain their natural amino acids, fibre, vitamins, omega-3 fatty acids and probiotics, among other benefits.

In addition to wheat, there are also heirloom cultivars of barley and oats that offer an abundant way for gardeners to harvest fibre, protein and carbohydrates. Buckwheat makes an excellent grain substitute and attracts many beneficial insects. Seeds like soybeans, flax, amaranth, quinoa and Styrian pumpkin are very high in protein and there are many beautiful types that are easy to grow. Expert gardener Dan Jason provides gardening advice and recommends varieties that are adapted to Canadian conditions.

Once the harvest is in, it's time to celebrate with Michele Genest's fifty vibrant vegetarian recipes featuring the garden's bounty. Ranging from the simple (Pumpkin Seed Butter Cookies) to the sophisticated (Beet and Triticale Gnocchi with Kale Pesto), the recipes in this exciting garden-to-kitchen volume will inspire readers to expand their horizons when it comes to growing and cooking grains and seeds.

A physician and chef identifies the top ten brain-smart ingredients and shows that eating to maintain brain health is easy, accessible, delicious, and necessary for everyone. The foods we choose to eat (or not) sit at the core of the Alzheimer's epidemic. In The Brain Health Kitchen, readers will learn exactly how making the right choices about the foods we select and cook, and how we eat them, can keep our brains younger, sharper, more vibrant, and much less prone to dementia. Scientific studies show that there are ten foods with powerful neuroprotective properties. None should come as a surprise - leafy greens, whole grains, berries, fatty fish, beans and lentils, olive oil, and more have been touted for their health-giving benefits since researchers put a name to the Mediterranean diet. But Dr. Annie Fenn takes a much more targeted approach, beginning with 100 recipes that incorporate brain-healthy foods into every meal of the day. From Caramelised Apple and Quinoa Pancakes for breakfast to Mushroom and White Bean Socca for lunch to dinners like Miso-Glazed Cod with Rice and Gingery Green Beans and Marinated Steak with Warm Kale Salad and Sweet Potatoes, here are dishes that are simply delicious, regardless of their health-boosting effects. Same with the desserts, like Coffee, Date, and Oat Bars. Readers will also learn other strategies for creating a brain-friendly dietary pattern, including choosing meats that fuel instead of harm; understanding the nuances between "good" and "bad" fats; embracing methods that preserve nutrients, such as braising and steaming; making sure to drink the right beverages; and addressing holistic issues like how diverse your food choices are and how beneficial it is to share meals with family and friends. Shifting to and sticking with a brain healthy diet is your first and best line of defense against the heartbreaking diseases of Alzheimer's and dementia. And it works for everyone - omnivores, pescatarians, vegetarians and vegans, and the gluten-intolerant.

Humans everywhere have always been fascinated by octopuses, squid, and cuttlefish, known biologically as cephalopods. They evolved hundreds of millions of years ago and are related to molluscs such as mussels and snails. They can grow to an enormous size with eyes as big as footballs, but they still live for only a couple of years. They mate once in their lifetime and die shortly after. They have blue blood and three hearts and they can shoot out jet-black ink. They have a brain and have behaviours that could be interpreted as signs of intelligence, even though more than half of their brain is distributed in their arms. They are colour blind, but they can change the colour of their skin in a flash. They are masters of disguise and are able to alter the texture of their skin and the patterns displayed on it at lighting speed. They can also 'taste' using the suckers on their arms. They can move extremely fast thanks to a jet-propulsion system built into their body cavity. Although they are soft-bodied and look vulnerable, cephalopods are formidable predators. Octopuses have arms that are so strong that they can exert a force equal to hundreds of times their own body weight. Squid and cuttlefish can shoot out a tentacle to capture prey at the speed of a javelin thrown by an expert athlete. Cephalopods are, however, so much more than just fascinating creatures with strange physical characteristics. They are a nutritious, delicious protein source that has found a place for thousands of years in many food cultures around the world. As squid, cuttlefish, and octopuses are native to virtually all parts of the ocean, they are an excellent and available alternative to meat from terrestrial animals. This book is written to promote the overall place of cephalopods in home kitchens and to inspire the uninitiated to add them to their diet. It describes the many facets of their anatomy that play a central role in their potential use as healthy, diverse, and interesting food sources, with a particular emphasis on their taste and texture. By way of an assortment of recipes, the authors hope to dispel the myth that it is difficult to prepare delicious dishes using squid, cuttlefish, and octopuses. In addition, there are contributions to the on-going discussions about how marine resources can be exploited more responsibly in a sustainable manner. Ole G. Mouritsen is a professor of gastrophysics and culinary food innovation at the University of Copenhagen,president of the Danish Gastronomical Academy, and director of the Danish national research and communication centre Taste for Life. Klavs Styrbaek is a chef and leader of the gastronomic enterprise STYRBAEKS, which includes a gourmet restaurant, a cooking school, a catering service, and a product development branch.