The legendary cooking teacher whom GQ calls "the most impactful living chef in America" shares his favourite chicken and vegetable recipes from a half-century career spanning two continents. Some, like Poulet a la Creme and Baker's Wife Potatoes, recall the country French dishes of his childhood, while Chicken with Cognac Sauce and Velvet Spinach come from his days in fine French restaurants. Most, though, are born in his contemporary Connecticut kitchen. All have that trademark Pepin touch: made with just a few steps but sublime enough for company, from Roast Split Chicken with Mustard Crust to Caramelised Tomatoes Provencal. Charmingly illustrated with Pepin's paintings, this little compendium is perfect for revitalising every cook's repertoire.

Animal fats are being welcomed back into the kitchen! Chefs and home cooks alike are rediscovering how fats create amazing texture - from the flakiest lard pie crust to the crispiest fried chicken - and define the flavour of a dish like authentic clam chowder with salt pork or duck fat French fries. The Fat Kitchen is the comprehensive guide to rendering and using whole animal fats, including lard, tallow, and poultry fat. Cooks will learn the distinctive qualities and best uses of each fat along with methods for curing and storing them. In addition, 100 scrumptious recipes highlight traditional cultural favourites like matzoh ball soup, pasta carbonara, pork tamales, roast beef with Yorkshire pudding, Southern-style collards, confit chicken, New England baked beans, and jelly doughnuts.

Why do some book covers instantly grab your attention, while others never get a second glance? Fusing word and image, as well as design thinking and literary criticism, this captivating investigation goes behind the scenes of the cover design process to answer this question and more.

As the outward face of the text, the book cover makes an all-important first impression. The Look of the Book examines art at the edges of literature through notable covers and the stories behind them, galleries of the many different jackets of bestselling books, an overview of book cover trends throughout history, and insights from dozens of literary and design luminaries. Co-authored by celebrated designer and creative director Peter Mendelsund and scholar David Alworth, this fascinating collaboration, featuring hundreds of covers, challenges our notions of what a book cover can and should be

In Patti LaBelle's Lite Cuisine, Patti LaBelle shares more than 100 original recipes for meals that are not only good for you but taste great too. She also shares her personal story of a lifetime of struggling with body image and tells of the heartbreaking loss of her mother to diabetes and learning recently that she, too, has the disease. After she was diagnosed with diabetes, LaBelle had to radically change her dietary habits and food choices. With diabetic exchanges provided by the American Dietetic Association and the American Diabetes Association, in Patti LaBelle's Lite Cuisine you'll find a wide array of healthful and heavenly dishes including "Oven (Tastes Like Southern) Fried Chicken," "Savory Shrimp Scampi," "Melt-in-Your-Mouth Roast Tenderloin," and "Killer Chocolate Cake with Guilt-Free Glaze." One of America's most beloved performers once again creates her special blend of delicious and healing magic with this one-of-a-kind cook-book that is destined to become a staple in kitchens all across America.

A riveting new biography--the first in 30 years--of the influential floral artist and founder of the Cordon Bleu cooking school ""Dress by Schiaperelli, photographs by Cecil Beaton, flowers by Constance Spry--The decorator of the moment, the photographer of the moment, the florist of the moment--what more could you ask?"" Thus "Vogue "magazine described the wedding in 1937 of the Duke and Duchess of Windsor, but most people today, if they have heard of her, associate Constance Spry with the cookbook bearing her name. But Connie was much, much more than the author of a bestselling cookbook. She was deeply unconventional, extremely charming, and very determined; Spry's life took her from a poverty-stricken childhood to running a hugely successful business as the florist of choice for the highest of high society, organizing the flowers for royal weddings and for the Queen's coronation. Along the way she escaped a violent marriage, had a lengthy affair with a cross-dressing lesbian artist, and built a hugely successful flower business--a pioneer for working women at a time when few women had careers. Sue Shephard tells her extraordinary story with insight, wit, and flair.

You can often tell how healthy a dog is by the appearance of its coat. Grooming your dog regularly offers clues to her health: It nips potential health problems, like allergies, poor nutrition, parasites, or diseases, in the bud--or at least gives you some early warning about them. Grooming also makes your dog (and you) comfortable socializing whilst also stopping the spread of dirt, fleas, and germs. You can conveniently groom your dog in the comfort of your home. But perhaps the biggest benefit to grooming your dog yourself is strengthening your bond with them. "DIY Dog Grooming, From Puppy Cuts to Best in Show" by Jorge Bendersky, and foreword by Cesar Milan, will show you how to take the best care of your dog, regardless of breed, temperament, or age. Practical step-by-step photos will take you through everything you need to know to bathe and trim your dogs, plus care for their nails, ears, teeth, and more. Learn how to train them to relax and enjoy grooming.

"While you can make excuses not to take your dog to the groomer, you have no reason to make excuses for not doing it yourself any longer." -Cesar Millan

Inside you'll find:

- Simple, step-by-step instructions for everything from bathing to brushing.

- Practical solutions to common problems like fleas and ticks, dirt and mud.

- Creative suggestions for grooming a picture-perfect dog.

In the classic French novel The Passionate Epicure, Marcel Rouff introduces Dodin-Bouffant, a character based loosely on Anthelme Brillat-Savarin, an infamous bachelor and epicure dedicated to the high arts: the art of food and the art of love. This edition contains a Preface by Lawrence Durrell and a new Intro-duction by Jeffrey Steingarten, the food critic for Vogue magazine and author of the bestselling book The Man Who Ate Everything.

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.

Unlike other barnyard animals, which pull plows, give eggs or milk, or grow wool, a pig produces only one thing: meat. Incredibly efficient at converting almost any organic matter into nourishing, delectable protein, swine are nothing short of a gastronomic godsend,yet their flesh is banned in many cultures, and the animals themselves are maligned as filthy, lazy brutes.As historian Mark Essig reveals in Lesser Beasts , swine have such a bad reputation for precisely the same reasons they are so valuable as a source of food: they are intelligent, self-sufficient, and omnivorous. What's more, he argues, we ignore our historic partnership with these astonishing animals at our peril. Tracing the interplay of pig biology and human culture from Neolithic villages 10,000 years ago to modern industrial farms, Essig blends culinary and natural history to demonstrate the vast importance of the pig and the tragedy of its modern treatment at the hands of humans. Pork, Essig explains, has long been a staple of the human diet, prized in societies from Ancient Rome to dynastic China to the contemporary American South. Yet pigs' ability to track down and eat a wide range of substances (some of them distinctly unpalatable to humans) and convert them into edible meat has also led people throughout history to demonize the entire species as craven and unclean. Today's unconscionable system of factory farming, Essig explains, is only the latest instance of humans taking pigs for granted, and the most recent evidence of how both pigs and people suffer when our symbiotic relationship falls out of balance.An expansive, illuminating history of one of our most vital yet unsung food animals, Lesser Beasts turns a spotlight on the humble creature that, perhaps more than any other, has been a mainstay of civilization since its very beginnings,whether we like it or not.

Following the bestselling Eat Drink Nap and Morning Noon Night comes the eagerly-awaited third book from celebrated private member's club, Soho House. ____________________________________________ Capturing the unique spirit of each House, City Country Coast transports you around the world and into the heart of Soho House like never before. City: Hong Kong, Nashville, Paris, Downtown LA, West Hollywood, Rome Country: Babington House, Soho Farmhouse Coast: Tel Aviv, Mykonos, Brighton, Barcelona, St Vincent Bring the quintessential style and atmosphere of Soho House into your own home with recipes and design inspiration from the world's leading members club. Learn how to hang art with impact, entertain with ease, style your shelves to perfection, and discover the design stories behind each House's distinctive vibe. Whether you find yourself on the white-sand coasts of St Vincent, the sun-bathed city rooftops of Rome, or a cosy English-countryside retreat - City Country Coast proves that home is where the House is. ____________________________________________ 'If you're looking for inspiration for interior design, party hosting or catering, this stylish lifestyle guide is perfect... a fascinating look behind the closed doors of this celebrated private member's club' Sunday Mail, on Eat Drink Nap

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 Edible Monument considers the elaborate architecture, sculpture, and floats designed for court and civic celebrations in early modern Europe, including popular festivals such as Carnival and the Italian Cuccagna. Like illuminations and fireworks, ephemeral artworks made of food were not well documented and were difficult to describe because they were perishable and thus quickly consumed or destroyed. In times before photography and cookbooks, there were neither literary models nor iconography for how food and its preparation should be explained or depicted. Drawing on books, prints, and scrolls that document festival arts, elaborate banquets, and street feasts, the essays in this volume examine the mythic themes and personas employed to honor and celebrate rulers; the methods, materials, and wares used to prepare, depict, and serve food; and how foods such as sugar were transformed to express political goals or accomplishments. Although made for consumption, food could also be a work of art, both a special attraction and an expression of power. Formal occasions and spontaneous celebrations drew communities together, while special foods and seasonal menus revived ancient legends, evoking memories and recalling shared histories, values, and tastes. This book is published on the occasion of an exhibition at the Getty Research Center from October 13, 2015, to March 23, 2016.

Frederick Douglass Opie deconstructs and compares the foodways of people of African descent throughout the Americas, interprets the health legacies of black culinary traditions, and explains the concept of soul itself, revealing soul food to be an amalgamation of West and Central African social and cultural influences as well as the adaptations blacks made to the conditions of slavery and freedom in the Americas.

Sampling from travel accounts, periodicals, government reports on food and diet, and interviews with more than thirty people born before 1945, Opie reconstructs an interrelated history of Moorish influence on the Iberian Peninsula, the African slave trade, slavery in the Americas, the emergence of Jim Crow, the Great Migration, the Great Depression, and the Civil Rights and Black Power movements. His grassroots approach reveals the global origins of soul food, the forces that shaped its development, and the distinctive cultural collaborations that occurred among Africans, Asians, Europeans, and Americans throughout history. Opie shows how food can be an indicator of social position, a site of community building and cultural identity, and a juncture at which different cultural traditions can develop and impact the collective health of a community.

With an acute eye and an irrepressible wit, Margaret Visser takes a fascinating look at the way we eat our meals. From the ancient Greeks to modern yuppies, from cannibalism and the taking of the Eucharist to formal dinners and picnics, she thoroughly defines the eating ritual.

"Read this book. You'll never look at a table knife the same way again."—The New York Times.

The world-famous Chile Pepper Institute is the only organization devoted to the study, cultivation, and enjoyment of the world's favorite fiery fruit, and The Official Cookbook of the Chile Pepper Institute is your guide to cooking with and enjoying chile peppers in all their magnificent, flavorful varieties. With over eighty recipes celebrating the world's diversity of chile peppers and more than a hundred photos of chile peppers in the field, at the market, and on your plate, The Official Cookbook is like a tour through the Institute's famous Teaching Garden. The Official Cookbook is the only book organized to include almost every chile pepper variety worldwide. Each chile includes a description of its history, where it originated and where it is grown now, and its flavor profile, heat index, and common uses. And, of course, recipes!

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.