More Vegan. More Vengeance. More Fizzle.Ten years ago a young Brooklyn chef was making a name for herself by dishing up amazing vegan meals,no fuss, no b.s., just easy, cheap, delicious food. Several books later, the punk rock priestess of all things tasty and animal-free returns to her roots,and we're not just talking tubers. The book that started it all is back, with new recipes, ways to make those awesome favourites even awesomer, more in-the-kitchen tips with Fizzle,and full-colour photos of those amazing dishes throughout.

First published in 1980, revised through further editions, this timeless classic bestseller will teach you everything you need to know about the preparation of food, advise on storing and freezing, and provide step-by-step guides to basic cooking methods, useful short cuts and serving suggestions. Although it is the perfect book for a beginner, it is also an indispensable reference for the more experienced cook, offering more than 650 basic and easy-to-prepare recipes along with many tempting variations.

There is a wonderful selection of hors d’oeuvres, soups, fish and seafood, meat, poultry and game, as well as sauces, vegetables and vegetarian fare, salads and dressings, egg and cheese dishes, desserts, cakes, breads and pastries, confectioneries, and preserves. Each recipe is clearly laid out and is accompanied by useful information including kilojoule count per portions and whether the dish is suitable for freezing.

Frank Thomas and Marlene Leopold illustrate their appreciation for good food, proving that delicious can also be healthy. The list of health benefits of citrus will undoubtedly grow, but it is what citrus does to taste that has maintained its popularity. It not only imparts a wonderful fresh flavour to foods, but also acts as a natural tenderiser to meat, poultry, and fish. Citrus lovers will be unable to resist the imaginative original recipes as well as hints to simplify preparation and tips for avoiding disaster. Exotic recipes from around the world are made clear enough for the average cook to easily master. This book reads like a letter from a beloved relative. A must for every kitchen.

This stylish work illustrates for the first time a most remarkable collection, formed by a most remarkable man. Incredibly, a group of glass of this size and scope has been assembled over a period of some twelve years. A.C. Hubbard has gathered some 600 pieces, ranging from unusually fine basic forms and styles to enormously interesting, rare, and valuable items. Beautifully illustrated, this will be an essential reference for collectors of wine glasses.

The first 'designer' tearoom was opened in Glasgow in 1897 in order that intellectual conversation, art and a popular drink could be enjoyed in one place. Since then, tea has become the world's favourite beverage. From Indian chai to Burmese pickled lephet tea, and from brick tea to Taiwanese 'bubble tea', tea is a unique and adaptable potation, consumed in myriad incarnations in almost all nations across the globe. In Tea: A Global History, Helen Saberi explores the rich and fascinating history of tea. She looks at the economic and social uses of tea, which was used as currency during the Tang Dynasty, and combined with Tango dancing in 1913 to create a tea dance called The Dansant. Tea also explores how customs and traditions surrounding the beverage have evolved throughout time, as well as where and how tea is grown around the world. Featuring vivid images of tea cups, plants, rooms and houses, and recipes for both drinking tea and using it as a flavouring, Tea will engage the senses while providing a history of tea and its uses. Because Saberi connects the reader to tea's flavour and presentation as she explores its legendary origins and present day popularity, Tea will appeal to readers interested not only in tea's history, customs and traditions, but also in the drink itself.

The Potato tells the story of how a humble vegetable, once regarded as trash food, had as revolutionary an impact on Western history as the railroad or the automobile. Using Ireland, England, France, and the United States as examples, Larry Zuckerman shows how daily life from the 1770s until World War I would have been unrecognizable-perhaps impossible-without the potato, which functioned as fast food, famine insurance, fuel and labor saver, budget stretcher, and bank loan, as well as delicacy. Drawing on personal diaries, contemporaneous newspaper accounts, and other primary sources, this is popular social history at its liveliest and most illuminating.

"My sister is pregnant with a Lemon this week, Week 14, and this is amusing. My mother's uterine tumor, the size of a cabbage, is Week 30, and this is terrifying." When her mother is diagnosed with a rare form of cancer, Karen Babine-a cook, collector of thrifted vintage cast iron, and fiercely devoted daughter, sister, and aunt-can't help but wonder: feed a fever, starve a cold, but what do we do for cancer? And so she commits herself to preparing her mother anything she will eat, a vegetarian diving headfirst into the unfamiliar world of bone broth and pot roast. In these essays, Babine ponders the intimate connections between food, family, and illness. What draws us toward food metaphors to describe disease? What is the power of language, of naming, in a medical culture where patients are too often made invisible? How do we seek meaning where none is to be found-and can we create it from scratch? And how, Babine asks as she bakes cookies with her small niece and nephew, does a family create its own food culture across generations? Generous and bittersweet, All the Wild Hungers is an affecting chronicle of one family's experience of illness and of a writer's culinary attempt to make sense of the inexplicable.

Streamline and simplify your holiday season with this comprehensive guide filled with quick tips, easy hacks, and fun DIY project ideas-all designed for the most wonderful time of the year! While the holidays are a joyous time to spend with family and friends, we all know they can quickly become a hassle if you're not prepared. Holiday Hacks gives you expert tips and pointers to celebrate in style-while getting the presents wrapped and sorted, the food beautifully prepared, and the decorations on point-all with a minimum of stress! Holiday Hacks includes over 600 handy tips for everything holiday-related-from how to fill your house with a festive cinnamon scent, to soothing those holiday headaches, to an easy and delicious hot chocolate hack using Nutella and milk. There's even advice about ornament storage-egg cartons are a great way to keep your small and delicate ornaments safe in their yearly hibernation-so you'll be ready to go when the holidays roll around again next year!

By showing that kitchen skill, and not budget, is the key to great food, Good and Cheap will help you eat well--really well--on the strictest of budgets. Created for people who have to watch every dollar--but particularly those living on the U.S. food stamp allotment of $4.00 a day--Good and Cheap is a cookbook filled with delicious, healthful recipes backed by ideas that will make everyone who uses it a better cook. From Spicy Pulled Pork to Barley Risotto with Peas, and from Chorizo and White Bean Ragu to Vegetable Jambalaya, the more than 100 recipes maximize every ingredient and teach economical cooking methods. There are recipes for breakfasts, soups and salads, lunches, snacks, big batch meals--and even desserts, like crispy, gooey Caramelized Bananas. Plus there are tips on shopping smartly and the minimal equipment needed to cook successfully. And when you buy one, we give one! With every copy of Good and Cheap purchased, the publisher will donate a free copy to a person or family in need. Donated books will be distributed through food charities, nonprofits, and other organizations. You can feel proud that your purchase of this book supports the people who need it most, giving them the tools to make healthy and delicious food. An IACP Cookbook Awards Winner.

The fourteen essays in Food, Texts, and Cultures in Latin America and Spain showcase the eye-opening potential of a food lens within colonial studies, ethnic and racial studies, gender and sexuality studies, and studies of power dynamics, nationalisms and nation building, theories of embodiment, and identity. In short, Food, Texts, and Cultures in Latin America and Spain grapples with an emerging field in need of a foundational text, and does so from multiple angles. The studies span from the Middle Ages to the twenty-first century, and the contributing scholars occupy diverse fields within Latin American and Hispanic Studies. As such, their essays showcase eclectic critical and theoretical approaches to the subject of Latin American and Iberian food. Food, Texts, and Cultures in Latin America and Spain also introduces the first English-language publication of works from such award-winning scholars as Adolfo Castanon of the Mexican Academy of Language; Sergio Ramirez, winner of the 2017 Miguel de Cervantes Prize in Literature; and Carmen Simon Palmer, winner of the 2015 Julian Marias Prize for Research.

Food is not just a way to fill our stomachs but is representative of the culture and time we live in. It tells a story and can act as a catalyst for social engagement. As the impact of mass food production on the environment becomes ever more apparent, movements advocating organic farming and local, small-scale food production are finally receiving an ear. The appeal of exotic, imported foods is fast becoming less popular than a preference for being able to meet the producer and quickly find out the processes and supply chain involved. Gather & Nourish presents a chance for you to meet some of those makers and discover more about how they cultivated their business and why they believe ethically sourced and produced food is important. A smorgasbord of artisans - including a beekeeper, a distiller, a dairy farmer, and a winemaker - enthusiastically share their appetite for food and creativity while offering an insightful and tasty slice of the world of urban agriculture, small-scale farming, and sustainable living.

Cider is a quite delicious drink which has been known for thousands of years and which has enjoyed a fashionable makeover in recent years. This practical book by Michael Pooley and John Lomax, both cidermakers of national repute for more than 20 years, explores both modern and traditional approaches, and has been designed to enable the enthusiast using any type of apples to make real cider with skill and confidence. The book covers the history of cidermaking, techniques for preserving apple juice for drinking, washing and crushing the apples, pressing the pulp, fermentation, blending and storing, cider-based recipes, the making of perry from pears and also includes instructions and a set of superb scaled plans for building an inexpensive cider press using hardwood or good quality softwood.