Easy recipes and shortcuts to spend less time in the kitchen-with fewer ingredients, less cleanup, Instant Pot and slow cooker options, meals made in 30 minutes or less, and other smart strategies Getting a home-cooked meal on the table every day is an admirable goal, but it shouldn't get in the way of your life! In Bare Minimum Dinners, Jenna Helwig-food director at Real Simple magazine-shares delicious, easy recipes so you can spend less time in the kitchen and more time enjoying your meal...or doing whatever else you want! Chapters include: Bare Minimum Time (30 minutes or less); Bare Minimum Ingredients (7 ingredients or less, including salt and olive oil); Bare Minimum Hands-On Time (slow-cooker and Instant Pot meals); Bare Minimum Clean-Up (one-pot/sheet pan/skillet meals); and Bare Minimum Sides (super-simple vegetables, salads, and grains so you can feel good about serving healthy, well-rounded dinners). Throughout, Jenna offers helpful tips-for example, how to keep salad greens fresh and at the ready, easy substitutions, and suggested supermarket brands-as well as easy ideas for dressing up or rounding out your meal.

Nobody knows who first curdled milk, then separated the curds and whey to make cheese - but this ancient foodstuff has been around for thousands of years. Today, there are a dizzying number of cheeses - and ways to eat them - and each has its own distinct flavour, texture and traditions. The Little Book About Cheese delves into all aspects of this fabulous food. Find out how cheese is made and learn where the earliest cheeses came from. Explore an A-Z of enticing cheeses from around the world and discover handy tips for enjoying different types. Packed full of entertaining facts, amusing quotes and plenty of wise curds, this is the ideal gift for any turophile, fromager or cheesemaker - or simply for someone who likes their cheese.

"Expertly takes readers into a world of Japanese home cooking far from the austere precision of the sushi counter, or the late-night rush of the ramen-ya. . . .This welcome primer goes a long way toward making Japanese cooking accessible to home cooks curious but perhaps intimidated by the cuisine." Publishers Weekly Learn how to make the enigmatic and umami-rich comfort food of Japan, with over 75 recipes straight from Atsuko Ikeda's authentic yet modern Japanese Kitchen. Japanese home-cooking is full of comfort, but a version of comfort food that is stylish, mouth-watering and less unhealthy than most. For those who aspire to recreate the Japanese dishes enjoyed in restaurants or on holiday, and to discover even more about the secrets and techniques involved in Japanese home cooking, you are invited into Atsuko's Kitchen. Learn the subtle art of creating a balanced meal as demonstrated with an easy-to-follow infographic. Learn the basics, such as how to season food the Japanese way, how to prepare dashi stock and how to make variations on basic rice. Choose from the delicious array of main dishes you might be familiar with, such as chicken teriyaki, tonkatsu pork, beef tataki, gyoza, seared tuna with ponzu, vegetable tempura, okonomiyaki, grilled aubergine with sesame sauce, plus recipes from Atsuko's own family and modern creative repertoire. Also featuring 'izakaya' small plates for sharing and sumptuous modern desserts, there is Japanese comfort food for every occasion. With tips on how to present your dishes in the traditional way, anecdotes and cultural explanations of dishes, discover the secrets of Japanese home-cooking for yourself.

As a boy, Ken Hom lived hand-to-mouth in the slums of Chicago's Chinatown. Today, he is one of the most celebrated TV chefs of all time, the man who showed the British how to cook Asian food and introduced the nation to the wok.This is the story of that remarkable journey.Aged just eight months when his father died, Ken was raised by his mother in an atmosphere of punishing poverty. But no matter how little they had, they ate well. Life would change when, at the age of eleven, Ken landed a job in his uncle's Chinese restaurant. From these humble beginnings, he travelled the globe and went on to become one of the world's greatest authorities on Asian food. His wildly popular books have inspired millions of home cooks, and he paved the way for a generation of celebrity chefs.High-spirited and frequently funny, My Stir-Fried Life is the epicurean's epic - a gastronomic narrative that lifts the spirits, tantalises the taste buds and feeds the soul of anyone and everyone who loves cooking, from the keen novice to the accomplished connoisseur.

Discover the vast and varied Polish baking tradition, old and new, Jewish and diasporic, in this authoritative collection of 120+ recipes from James Beard Award finalist Laurel Kratochvila.

Poland’s distinctive baking culture is a product of its rich and complicated history, from the World Wars to the rise of Communism to the cultural exchange that inevitably happens to a country with seven neighbors and endless migration. Step into the Polish piekarnia (bakery) and be greeted by an abundance of tiny cookies and rugelach, decorative layer cakes and cheesecakes, sweet yeast buns and danishes, and hearty rye breads and sourdough loaves.

In this repertoire-expanding baking book, American-born, Berlin-based baker and 2023 James Beard Award finalist Laurel Kratochvila brings you more than 120 familiar and inventive treasures—innovative recipes of her own and from pioneering Polish bakers, including: Horseradish, Beet, and Summer Greens Bialys Sunflower Rye Loaf Plum Butter Carnival Donuts Rano Piekarnia’s Summer Bilberry Buns Chocolate and Whipped Cream Warsaw Cake Karpatka (Cream and Choux Cake) Soft Iced Toruń Gingerbread Rose and Almond Jewel Rugelach Twisted Krakow Bagels Sauerkraut and Mushroom Rolls And much more.

Vivid storytelling and fascinating historical details illuminate each recipe’s significance: If you want to start a fight with a French person, tell them that baba au rhum is Polish. In the eighteenth century, while exiled in France, Polish King Stanislaw I sent a dry babka back to the kitchen, spurring his pastry chef to soak it in sweetened alcohol to everyone’s delight—and thus, the emblematic French dessert was born in a Polish court.

Beautiful photography makes it feel as if you're right there beside Laurel, stepping into a warm bakery on a cold winter's day, picking baskets of wild bilberries in July, and biting into a soft yeasted bun, jammy strawberries oozing down your chin. Cheesecakes, wafer cookies, gingerbread, country loaves: These recipes aren't just for those curious about the new wave of Polish bakeries or nostalgic for the old-world treats or Jewish delights of their childhood—they're for any home baker looking to fill their cookie jars and bread boxes with inspiration.

EXPERT AUTHOR + RELIABLE RECIPES: Lauded professional baker Laurel Kratochvila is the owner of Fine Bagels bakery and café in Berlin and author of the award-nominated cookbook New European Baking. Her thoroughly tested, reliable recipes range from easy to advanced and include clear instructions and step-by-step directions for making and shaping various base doughs.

SURVEY OF POLISH BAKING: Dobre Dobre's curated selection of more than 120 recipes encapsulates the wide range and diversity of Poland's exciting baking culture. Discover contemporary spins on the classics, traditional holiday treats, desserts from the diaspora, recipes with Jewish roots, including bagels, bialys, and challah, and much more. No one book can capture a country's entire baking catalog, but Dobre Dobre comes close.

UPLIFTS PIONEERING BAKERS: In addition to Kratochvila’s work, the book spotlights ten stars on the Polish baking scene and in the diaspora by featuring their recipes.

BEAUTIFUL TRAVELOGUE: Visit Poland via these stunning photographs and delectable recipes, perfect for armchair travelers and heritage seekers.

Perfect for: Home bakers of all levels Bakers of Jewish or Eastern European heritage Those curious about the ongoing bakery renaissance in Eastern, Central, and Northern Europe Cookbook collectors Buyers of books like Mooncakes and Milk Bread by Kristina Cho, New World Baking by Bryan Ford, Scandinavian from Scratch by Nichole Accettola, Mamushka by Olia Hercules, and The Nordic Baking Book by Magnus Nilsson

A paperback edition of a classic of 17th-century English writing about food and drink. There is perhaps none more frequently quoted than this, no title more familiar. Its reappearance, therefore, will be very welcome to both the academic market, and the general reader. Digby was a European figure of some renown in scientific, philosophical and mathematical circles (besides being a military man, a pirate and a womaniser). This recipe collection made by him (in line with similar collections made by male enthusiasts and intellectuals of the time, for example the diarist John Evelyn) was published after his death by his former assistant George Hartman. It is perhaps the most literate of such cookery books. Digby was a natural writer, as entertaining as instructive. Many of the recipes are for drinks, particularly of meads or metheglins, but the culinary material provides a remarkable conspectus of accepted practice among court circles in Restoration England, with extra details supplied from Digby's European travels. The editors also include the inventory of Digby's own kitchen in his London house, discovered amongst papers now deposited in the British Library, and they have provided a few modern interpretations of Digby's recipes. The work was last printed in 1910, in a sound edition that is no longer easily available. This new version has several improvements. The editors discuss the role of George Hartman in the compilation of the book, and relate its contents to the work that appeared in 1682 under Hartman's own name, The True Preserver and Restorer of Health . There is a full glossary and the reader will be helped by the extensive biographical notes about people named in the text as the source of recipes. Sir Kenelm Digby (1611-1665) was born of gentry stock, but his family's adherence to Roman Catholicism coloured his career. His father, Sir Everard, was executed in 1606 for his part in the Gunpowder Plot. Digby went to Gloucester Hall, Oxford, in 1618. He spent three years in Europe between 1620 and 1623. Around 1625, he married Venetia Stanley. He had also become a member of the Privy Council. In 1628, Digby became a privateer, with some success, particularly in the Mediterranean. He returned to become a naval administrator and later Governor of Trinity House. His wife died suddenly in 1633. Digby, stricken with grief and the object of enough suspicion that the Crown had ordered an autopsy (rare at the time) on Venetia's body, secluded himself in Gresham College and attempted to forget his personal woes through scientific experimentation. Digby received the regional monopoly of sealing wax in Wales and the Welsh Borders and monopolies of trade with the Gulf of Guinea and with Canada. In the Civil War he went into exile in Paris, where he spent most of his time until 1660. He became Chancellor to Queen Henrietta Maria. Digby was regarded as an eccentric by contemporaries, partly because of his effusive personality, and partly because of his interests in scientific matters. Notable among his pursuits was the concept of the Powder of Sympathy. This was a kind of sympathetic magic to cure injuries. His book on this salve went through 29 editions. He was a founding member of the Royal Society. His correspondence with Fermat contains the only extant mathematical proof by Fermat. His Discourse Concerning the Vegetation of Plants (1661) proved controversial. He is credited with being the first person to note the importance of "vital air," or oxygen, to the sustenance of plants. Digby is also considered the father of the modern wine bottle. During the 1630s, Digby owned a glassworks and manufactured wine bottles which were globular in shape with a high, tapered neck, a collar, and a punt.

The story behind life in a world-renown Michelin-starred restaurant. Tom Sellers is a luminary of the British culinary scene. His Restaurant Story opened its doors in April 2013; its innovative literary-inspired menu, taking diners on 'a personal journey through food', has won him huge critical and public acclaim. Story was awarded its first Michelin star just five months after opening. This stunning book will be your chance to enter the visionary mind of one of the most original chefs of our time, and discover the truth behind the tales of his brilliant food.

Everyday, millions of people eat earth, clay, nasal mucus, and similar substances. Yet food practices like these are strikingly understudied in a sustained, interdisciplinary manner. This book aims to correct this neglect. Contributors, utilizing anthropological, nutritional, biochemical, psychological and health-related perspectives, examine in a rigorously comparative manner the consumption of foods conventionally regarded as inedible by most Westerners. This book is both timely and significant because nutritionists and health care professionals are seldom aware of anthropological information on these food practices, and vice versa. Ranging across diversity of disciplines "Consuming the Inedible" surveys scientific and local views about the consequences - biological, mineral, social or spiritual - of these food practices, and probes to what extent we can generalize about them.

The beekeeping book guides you all the way from choosing and obtaining your bees, housing them and maintaining the hive through the year, to dealing with pests and diseases, and harvesting the honey. The honey book explains the remarkable powers of honey and features safe natural remedies and preparations, as well as beauty products, from scrubs and facial softeners to aromatic creams and lotions. It offers a fascinating insight into the dynamics of the unique bee community, with amazing pictures from inside the hive. It provides over 40 classic recipes that make the most of this nutritious ingredient in all kinds of delicious ways, from sweet-and-sour marinades to delectable honey pastries. It comes with over 675 beautiful photographs. With the current interest in beekeeping and its delicious end product, honey, this boxed book set is perfect for beekeepers and cooks. Advice is given on understanding the lifestyle of bees and the hierarchy in the hive, as well as every aspect of caring for bees, how to house them and maintain the hive, the plants and crops they need, and dealing with common problems and diseases. As well as providing a fascinating history, the honey book features recipes for using honey in cooking, healing remedies, beauty care and household products. These captivating volumes will inspire both the cook and beekeeper to start a colony and harvest the products of the hive.

The Campout Card Deck is a user - friendly guide to creating a next - level camping experience. From the IACP Award - winning authors of The Picnic, this card deck gives easy - to - digest and inspiring tips and tricks for leaving civilization behind and dining under the stars, including how to find a suitable campsite and build a campfire plus how to keep it going, activities like Stargazing for City Slickers and 5 Fantastic Car Games, and delicious recipes for toasty pudgie pies, backcountry breakfast boards, s'mores, hot dogs, and more. Adapted from Artisan's popular The Campout Cookbook, this card deck is the perfect gift for the camp - curious and a beautiful, user-friendly guide for anyone looking to craft the ultimate camping adventure.

San Francisco is a relatively young city with a well-deserved reputation as a food destination, situated near lush farmland and a busy port. San Francisco's famous restaurant scene has been the subject of books, but the full complexity of the city's culinary history is revealed here for the first time. This food biography presents the story of how food traveled from farms to markets, from markets to kitchens, and from kitchens to tables, focusing on how people experienced the bounty of the City by the Bay.

This book is a broad-ranging and provocative study of the human passion for meat. It will intrigue anyone who has ever wondered why meat is important to us; why we eat some animals but not others; why vegetarianism is increasing; why we aren't cannibals; and how meat is associated with environmental destruction.

The culmination of over three decades of investigation into traumatic processes, Repetition and Trauma is the late Max Stern's pioneering reconceptualization of trauma in the light of recent insights into the physiology and psychology of stress and the "teleonomic" character of human evolution in developing defenses against shock. As such, it is a highly original attempt to reformulate certain basic tenets of psychoanalysis with the findings of modern biology in general and neurobiology in particular. At the core of Stern's effort is the integration of laboratory research into sleep and dreaming so as to clarify the meaning of pavor nocturnus. In concluding that these night terrors represent "a defense against stress caused by threatening nightmares," he exploits, though he interpretively departs from, the laboratory research on dreams conducted by Charles Fisher and others in the 1960s. From his understanding of pavor nocturnus as a compulsion to repeat in the service of overcoming a developmental failure to attribute meaning to states of tension, Stern enlarges his inquiry to the phenomena of repetitive dreams in general. In a brilliant reconstruction of Freud's Beyond the Pleasure Principle, he suggests that Freud was correct in attributing the repetitive phenomena of traumatic dreams to forces operating beyond the pleasure principle, but holds that these phenomena can be best illumined in terms of Freud's conception of mastery and Stern's own notion of "reparative mastery."

Deborah Eden Tull draws on seven years of experience as an organic farmer and chef at the self-sufficient Zen Monastery Peace Center to introduce simple but life-changing ways for urbanites to adopt a mindful and sustainable relationship with food.