A Pulitzer prize-finalist peels back the curtain on an unexplored part of Julia Child's life-the formidable team of six she collaborated with to shape her legendary career. Julia Child's monumental Mastering the Art of French Cooking and iconic television show The French Chef required a team of innovators to bring out her unique presence and personality. Warming Up Julia Child is behind-the-scenes look at this supporting team, revealing how the savvy of these helpers, collaborators, and supporters contributed to Julia's overwhelming success. Julia is the central subject, but Helen Horowitz has her share the stage with those who aided her work. She reveals that the most important element in Julia Child's ultimate success was her unusual capacity for forming fruitful alliances, whether it was Paul Child, Simone Beck, Avis DeVoto, Judith Jones and William Koshland (at Knopf), and Ruth Lockwood (at WGBH). Without the contribution of these six collaborators Julia could never have accomplished what she did. Filled with vivid correspondance, fascinating characters, and the iconic joie de vivre that makes us come back to Julia again and again, Warming Up Julia Child is essential reading for anyone who adores Julia and her legacy.

Featuring more than 50 recipes for kid-friendly dishes from different countries, American Girl Around the World Cookbook will inspire young chefs to taste and learn about new cuisines while perfecting kitchen skills. In this fifth cookbook from Williams Sonoma and American Girl, aspiring cooks will expand their culinary knowledge and palate--and discover a world of savory and sweet delicacies like mini meatballs from Sweden; fresh spring rolls from Vietnam; pad thai from Thailand; tikka masala from India; paella from Spain; kiwi and berry pavolvas from New Zealand; sticky toffee pudding from Great Britain, and so much more. The easy-to-follow recipes are organized by type and span the globe--from France to Brazil, Turkey to Argentina, Italy to India and beyond--giving kid cooks an opportunity to learn how people eat all over the world. An illustrated map with flags, colorful illustrations featuring passports, and party ideas for sharing these worldly recipes with friends round out the collection. Small Plates & Snacks Bite-Size Falafel (Middle East) Vietnamese Veggie Spring Rolls (Vietnam) Tex-Mex Chicken & Black Bean Nachos (Mexico) Swedish Meatballs (Sweden) Chicken Satay with Peanut Sauce (Southeast Asia) Roasted Red Pepper Humms (Middle East) Tzatziki with Pita Triangles (Greece) Tandoori Chicken Wings (India) Brazilian Cheese Puffs (Brazil) Beef Empanadas (Latin America) Asian Veggie Dumplings (China) Veggie Sushi Hand Rolls (Japan) Souvlaki (Greece) Moroccan-Spiced Chicken Skewers (Morocco) Potato Latkes (Eastern Europe) Cheese Fondue (Switzerland) Soups & Sandwiches Veggie Banh Mi (Vietnam) Ramen Noodle Bowl (Japan) Chicken Shawarma Pita Pockets (Middle East) Smorrebrod (Denmark) Tomato Gazpacho (Spain) Pasta & Bean Soup (Italy) Tortilla Soup (Mexico) Avocado & Black Bean Tortas (Mexico) Cubanos (Cuba) Matzoh Ball Soup (Eastern Europe) Rice & Noodles Pad Thai (Thailand) Japchae (Korea) Bucatini all'Amatriciana (Italy) Simple Fried Rice (China) Arroz con Pollo (Latin America) Couscous with Apricots & Almonds (North Africa) Chicken Chow Mein (China) Hawaiian Fried Rice (Hawaii) Pasta with Pesto (Italy) Chicken Tikka Masala (India) Chicken, Broccoli & Cashew Stir-Fry (China) Vegetable Paella (Spain) Drinks & Desserts Mexican Chocolate Pudding (Mexico) Hawaiian Shave Ice (Hawaii) Kiwi & Berry Pavlovas (New Zealand) Pineapple-Coconut Smoothie (Southeast Asia) Black Forest Cake (Germany) Chai Milkshake (India) Tres Leches Cakes (Latin America) Sticky Toffee Pudding (Great Britain) Watermelon-Lime Refresher (Mexico) Krembo (Israel) Mango Lassi (India) "Marshmallow" Pudding (South Africa) French Apple Tart (France)

The hungrily awaited sixth volume in the Cornbread Nation series tells the story of the American South--circa now--through the prism of its food and the people who grow, make, serve, and eat it. The modern South serves up a groaning board of international cuisines virtually unknown to previous generations of Southerners, notes Brett Anderson in his introduction. Southern food, like the increasingly globalized South, shows an open and cosmopolitan attitude toward ethnic diversity. But fully appreciating Southern food still requires fluency with the region's history, warts and all. The essays, memoirs, poetry, and profiles in this book are informed by that fluency, revealing topics and people traditional as well as avant garde, down home as well as urbane.
The book is organized into six chapters: "Menu Items" shares ruminations on iconic dishes; "Messing with Mother Nature" looks at the relationship between food and the natural environment; "Southern Characters" profiles an eclectic mix of food notables; "Southern Drinkways" distills libations, hard and soft; "Identity in Motion" examines change in the Southern food world; and "The Global South" leaves readers with some final thoughts on the cross-cultural influences wafting from the Southern kitchen. Gathered here are enough prominent food writers to muster the liveliest of dinner parties: Molly O'Neill, Calvin Trillin, Michael Pollan, Kim Severson, Martha Foose, Jessica Harris, Bill Addison, Matt and Ted Lee, and Lolis Eric Elie, among others. Two classic pieces--Frederick Douglass's account of the sustenance of slaves and Edward Behr's 1995 profile of Cajun cook Eula Mae Dore--are included. A photo essay on the Collins Oyster Company family of Louisiana rounds out "Cornbread Nation 6."
Published in association with the Southern Foodways Alliance at the Center for the Study of Southern Culture at the University of Mississippi. A Friends Fund Publication.

The ultimate how-to guide for smoking all kinds of meat, poultry and fish. From the creator of the world's highest-ranking website on smoking meat, comes this guide to mastering the 'low and slow' art of smoking meat, poultry and fish at home. Smoking Meat takes home smokers new and experienced step by step through the basic and finer points of 'smokeology' -- how to choose a smoker among the various models available, how to set up and modify a smoker (whether charcoal, gas or electric), which wood to use, how to build and maintain a fire, what tools, equipment and supplies to buy, and how to stock a smoking-meat pantry. Star smoker Jeff Phillips covers every step -- brining (hot and cold), injecting, marinating, mopping, using foil and pans, crisping, how to butcher meat and poultry, making sauces and rubs, including his essential 'mop water', keeping food safe at home and while traveling, and much more. The smoking recipes for the stars of the dish -- beef, pork, poultry, fish -- include Smoked Chicken Quarters, Al's 3-2-1 Asian Ribs, Pan-smoked Brisket (pulled pork), Cherry-smoked Prime Rib, Smoked Hot Wings, Smoked Whole Turkey, Cajun-smoked Frog Legs, Smoked Mahi-Mahi, Whole Trout, and Smoked Salmon, and other choices for all food tastes. The wide range of delicious recipes includes: classic barbecue favorites, such as chicken, ribs and brisket sauces, rubs and brine that kick up flavor and tenderness specialty dishes, such as duck, meatloaf and fatties (rolled up ground meats and fillings wrapped in bacon) side dishes, such as cheesy taters, fire corn, baked beans, succotash, garlic mashed potatoes, cheese-stuffed jalapenos. Smoking Meat truly is the essential guide to making real barbecue at home. Home cooks will discover that it is the only guide they will ever need. It has detailed guidance gained over years of experience, clear instructions and advice on equipment and methods, step-by-step directions for every recipe, and a fabulous variety of mouth-watering spicy and mild dishes to suit all tastes.

*As featured in a BBC documentary* Coco is Anna Del Conte's 12-year-old granddaughter and her tireless helper in the kitchen. From a very early age, Coco showed an interest in food and cooking - Anna taught her to smell and taste food, and soon enough Coco was able to start helping, progressing from decorating cakes to making pasta to conjuring up her favourite tagines. Taking us from the simple dishes of the early stages, through to more complex cooking for older children - by way of meatballs, Coco's first biscuits, lamb with couscous and sweet ricotta pancakes - and illustrated with beautiful photographs, Anna Del Conte brings us the best of all the recipes they have cooked together. In a relaxed, informal style, she shows how to teach children the importance of seasonal food, how to introduce new skills and techniques, and how to choose the best ingredients. But Cooking with Coco is also an inspirational reminder of how much fun families can have together in the kitchen. Written by an internationally renowned cook, food writer and grandmother, for all the eager - and sometimes mischievous - faces around her table, Cooking with Coco is a book for anyone who wants to introduce children to simple, healthy and delicious cooking and the joy and satisfaction of making it themselves.

The pub is a prominent social institution integral to British identity. From Taverns of Gastropubs: Food, Drink, and Sociality in England charts the historical development of the English public house from the Restoration period to the twenty-first century, culminating in the contemporary gastropub. It explores issues of class, gender, and national identification to understand the social identity of patrons and how publicans conceive of their establishments' organizational identity. In the context of large-scale pub closures since the 1990s the gastropub is viewed as both a reaction to the traditional drinking pub and as a promising alternative. From Taverns to Gastropubs uses historical diaries, industry reports, and a wealth of in-depth interviews in order to understand the rise of the gastropub and how food, drink, and sociality has changed through time.

Until now, an invitation to the New York home of style icon Deeda Blair has been a rare privilege reserved for the fortunate few. In her first book, Blair opens her doors and invites readers in, sharing her coveted recipes and ideas for entertaining and setting tables honed over the course of a remarkable, illustrious life. Blair also reveals to readers how to develop their own uniquely personal style and taste through stories and examples gleaned from the friends and mentors who have inspired her, from decorator Billy Baldwin to designer Hubert de Givenchy and collector Jayne Wrightsman. Central to the narrative are six fantasy meals, each accompanied by a menu, recipes, table settings, and floral arrangements that are inspired by the people and places among them the Haga Pavilion in Sweden, Pavlovsk Palace in Russia, and Givenchy s chateau in the Loire Valley that have shaped Blair s own inimitable and envied taste and style. Each meal is set in Blair s exquisite home and accompanied by Ngoc Minh Ngo s evocative photography of the imaginative table settings Blair has created for her timeless dishes that defy culinary trends and are of the moment in their surprising beauty, seasonal ingredients, and ease of preparation. Accompanying Blair s favourite 80+ recipes are personal instructions, often enhanced by her own charming drawings of her serving suggestions. An Introduction by writer Andrew Solomon beautifully chronicles the arc of Blair s storied life as wife of U.S. ambassador William McCormick Blair Jr. in Denmark and the Philippines, her years in Washington, DC, and later in New York. Blair is one of the last great American swans, revered for her beauty, fashion, and elegance qualities captured in photos by Helmut Newton, Horst, Cecil Beaton, Andy Warhol, and Juergen Teller that are featured in this book. Renowned design/style writer and tastemaker Deborah Needleman collaborated with Blair on this book, capturing for the page Blair s vision for entertaining with fantasy and enchantment, as well as her reflections on life and how her experiences have influenced the way she lives, works, and entertains.

The first official cookbook from Goodful helps people take simple, intentional steps to eat and live well--with more than 100 recipes that make everyday meals a nourishing, mindful experience.

Sometimes holistic lifestyles touted in the media can be expensive, time-consuming, or out-of-reach. Goodful breaks this mold by lending a helping hand to those interested in living well without pretension, judgement, or breaking the bank. We know that nutrition means something different to everyone. All of our recipes indicate if they are vegan, vegetarian, gluten free, or dairy free. We encourage readers to tailor anything and everything to best suit themselves and their loved ones.

The Goodful Cookbook offers more than 100 recipes along with 50 beautiful photos, illustrations, tips, useful charts, and guides for bringing wellness into your whole life such as a "what's in season?" chart, foods for your mood, and a food storage guide. We wrote this book for you and your intentions. The Goodful Cookbook shows how anyone (yes, even you!) can enjoy a mindful, nutritious, and sustainable lifestyle. Half of the recipes are fan favorites and star performers from our videos and the other half are new and never before seen.

Want to learn more? Check us out on social media. Our audience loves us not only for our easy recipes based on nourishing whole foods, but also for our home hacks like "How to Regrow Vegetables from Kitchen Scraps" and features on self-care, gardening, fitness, and sustainability.

Now Available for the First Time in Paperback!

This unique volume provides a definitive overview of modern and traditional brewing fermentation. Written by two experts with unrivalled experience from years with a leading international brewer, coverage includes all aspects of brewing fermentation together with the biochemistry, physiology and genetics of brewers' yeast. Brewing Yeast and Fermentation is unique in that brewing fermentation and yeast biotechnology are covered in detail from a commercial perspective.

Now available for the first time in paperback, the book is aimed at commercial brewers and their ingredient and equipment suppliers (including packaging manufacturers). It is also an essential reference source for students on brewing courses and workers in research and academic institutions.
Definitive reference work and practical guide for the industry.
Highly commercially relevant yet academically rigorous.
Authors from industry leading brewers.

Cooking for kids can be a challenging experience. Children can be unwilling to try new flavours, and may be more enthusiastic about junk food than meals that you consider to be healthy and nutritionally balanced. However, Cook's Library Cooking for Kids offers over 60 simple recipes for great home cooking, so you can compete with peer group pressure. Food should be fun and if you present it in an appealing way and encourage children to help when you are cooking, they will want to eat what they have made - and YOU can decide on the ingredients used.

A ground-breaking book by the world-leading expert in sensory science: Freakonomics for food 'Popular science at its best' - Daniel Levitin Why do we consume 35% more food when eating with one more person, and 75% more when with three? Why are 27% of drinks bought on aeroplanes tomato juice? How are chefs and companies planning to transform our dining experiences, and what can we learn from their cutting-edge insights to make memorable meals at home? These are just some of the ingredients of Gastrophysics, in which the pioneering Oxford professor Charles Spence shows how our senses link up in the most extraordinary ways, and reveals the importance of all the 'off-the-plate' elements of a meal: the weight of cutlery, the placing on the plate, the background music and much more. Whether dining alone or at a dinner party, on a plane or in front of the TV, he reveals how to understand what we're tasting and influence what others experience. Mealtimes will genuinely never be the same again. 'Truly accessible, entertaining and informative. On every page there are ideas to set you thinking and widen your horizons' - Heston Blumenthal, OBE 'His delight in weird food facts is infectious...fascinating' - James McConnachie, Sunday Times 'Gastrophysics is packed with such tasty factual morsels that could be served up at dinner parties. If Spence can percolate all these factual morsels to the mainstream, the benefits to all of us would be obvious' - Nick Curtis, Daily Telegraph 'Spence allows people to appreciate the multisensory experience of eating' - New Yorker 'The scientist changing the way we eat' - Guardian

THE INSTANT NATIONAL BESTSELLER - Brittany Williams lost more than 125 pounds using her Instant Pot(R) and making all her meals from scratch. Now she shares 125 quick, easy, and tasty whole food recipes that can help you reach your weight loss goals, too! Brittany Williams had struggled with her weight all her life. She grew up eating the standard American staples--fast, frozen, fried, and processed--and hit a peak weight of 260 pounds. When her 4-year-old daughter's autoimmune disease was alleviated by a low-sugar, dairy-free, grain-free, whole-food-based diet, Brittany realized she owed her own body the same kind of healing. So on January 1, 2017, she vowed to make every meal for a year from scratch, aided by her Instant Pot(R). She discovered that the versatility, speed, and ease of the electric pressure cooker made creating wholesome, tasty, family-satisfying meals a breeze, usually taking under thirty minutes. Not only did the family thrive over the course of the year, Brittany lost an astonishing 125 pounds, all documented on her Instant Loss blog. Illustrated with gorgeous photography, Instant Loss Cookbook shares 125 recipes and the meal plan that Brittany used for her own weight loss, 75% of which are recipes for the Instant Pot(R) or other multicooker. These recipes are whole food-based with a spotlight on veggies, mostly dairy and grain-free, and use ingredients that you can find at any grocery store. The clearest guide to navigating your Instant Pot(R) or other multicooker that you'll find, Instant Loss Cookbook makes healthy eating convenient--and that's the key to sustainable weight loss.

This is the book to transform your life!

Unlock your best self and Eat Your Way to a Six Pack! Authored by celebrity trainer Scott Harrison, founder of The Six Pack Revolution, this book is your passport to success. Discover over 85 mouthwatering whole-food recipes (easily adaptable for all types of diet) and conquer 11 exercise challenges to lose fat, build muscle tone, and increase your mental resilience.

Join the global community of individuals who've transformed their lives with The Six Pack Revolution. Are you ready to make it happen?

Using a simple five-minute base recipe, you can make the “brilliant” (Andrew Zimmern), “astonishingly good” (Ruth Reichl) flavors of the innovative “ice cream gods” (Bon Appétit) Salt & Straw at home.

NAMED ONE OF THE BEST COOKBOOKS OF THE SEASON BY Eater • Delish • Epicurious

Based out of Portland, Oregon, Salt & Straw is the brainchild of two cousins, Tyler and Kim Malek, who had a vision but no recipes. They turned to their friends for advice—chefs, chocolatiers, brewers, and food experts of all kinds—and what came out is a super-simple base that takes five minutes to make, and an ice cream company that sees new flavors and inspiration everywhere they look.

Using that base recipe, you can make dozens of Salt & Straw’s most beloved, unique (and a little controversial) flavors, including Sea Salt with Caramel Ribbons, Roasted Strawberry and Toasted White Chocolate, and Buttered Mashed Potatoes and Gravy.

But more importantly, this book reveals what they’ve learned, how to tap your own creativity, and how to invent flavors of your own, based on whatever you see around you. Because ice cream isn’t just a thing you eat, it’s a way to live.