'Just the sort of creative prompts any cook could use right now' - The Wall Street Journal 'A fascinating, thought provoking, palette-teasing read for anyone interested in food' - New York Journal of Books 'We build tools to create culinary happiness' - Foodpairing.com 'There is a world of exciting flavour combinations out there and when they work it's incredibly exciting' - Heston Blumenthal Foodpairing is a method for identifying which foods go well together, based on groundbreaking scientific research that combines neurogastronomy (how the brain perceives flavour) with the analysis of aroma profiles derived from the chemical components of food. This groundbreaking new book explains why the food combinations we know and love work so well together (strawberries + chocolate, for example) and opens up a whole new world of delicious pairings (strawberries + parmesan, say) that will transform the way we eat. With ten times more pairings than any other book on flavour, plus the science behind flavours explained, Foodpairing will become THE go-to reference for flavour and an instant classic for anyone interested in how to eat well. Contributors: Astrid Gutsche and Gaston Acurio - Astrid y Gaston - Peru Andoni Luiz Aduriz - Mugaritz - Spain Heston Blumenthal - The Fat Duck - UK Tony Conigliaro - DrinksFactory - UK Sang Hoon Degeimbre - L'Air du Temps - Belgium Jason Howard - #50YearsBim - UK/Caribbean Mingoo Kang - Mingles - Korea Jane Lopes & Ben Shewry - Attica - Australia Virgilio Martinez - Central - Peru Dominique Persoone - The Chocolate Line - Belgium Karlos Ponte - Taller - Venezuela/Denmark Joan Roce - El Celler de Can Roca - Spain Dan Barber - Blue Hill at Stone Barns - USA Kobus van der Merwe - Wolfgat - South Africa Darren Purchese - Burch & Purchese Sweet Studio - Melbourne Alex Atala - D.O.M - Brazil Maria Jose San Roman - Monastrell - Spain Keiko Nagae - Arome conseil en patisserie - Paris Peter Coucquyt - Chef and co-founder of Foodpairing (TM) Bernard Lahousse - Bio-engineer and co-founder of Foodpairing (TM) Johan Langenbick - Entrepreneur and co-founder of Foodpairing (TM)

During the 17th century, England increasingly saw foreign foods made increasingly available to consumers and featured in recipe books, medical manuals, treatises, travel narratives, even in plays. Yet the public's fascination with these foods went beyond just eating them. Through exotic presentations in popular culture, they were able to mentally partake of products of the colonies they may not have had access to. This book examines the ""body and mind"" consumerism of the early British Empire.

America seems presently fascinated by prison culture and the inner workings of what happens behind clinked doors. With TV shows creating binge-watchers of us all, and celebrities piquing public interest as they end up behind bars, Americans seem to enjoy a good gawk at prison life. Each year, more than 1.3 million visitors still trek out to Alcatraz Island, one of the most famous prisons in the world. And why shouldn't they be curious about prison? We as a nation currently incarcerate more people per capita than any other country, and our prisons are notoriously rough, violent, and overcrowded. At the same time, we love our food, take pictures of it, post it socially, and discuss our foodie favorites. Rarely do we consider the food experiences of those for whom sustenance is more difficult to obtain, particularly those incarcerated, where choice and access is severely limited. Prison food is often everything to prisoners. It is the only marker of time throughout the day. Food becomes commerce in the microeconomies behind prison walls. It is often the only source of pleasure in a monotonous routine. It creates sites of community when prisoners ban together to create recipes, but also becomes a site of discord when issues surrounding fairness and equity arise in the chow hall. Prison Food in America offers a high-level snapshot of the fare offered behind bars, its general guidelines and regulations, fascinating stories about prisoners and food, and the remarkable and varied ways food plays a role in the fabric of prison culture.

The many influences of the past on our diet make the concept of 'British food' very hard to define. The Celts, Romans, Saxons, Vikings and Normans each brought ingredients to the table, and the country was introduced to all manner of spices following the Crusades. The Georgians enjoyed a new level of excess and then, of course, the world wars forced us into the challenge of making meals from very little. The history of cooking in Britain is as tumultuous as the times its people have lived through. Tasting the Past: Recipes from George III to Victoria documents the rich history of our food, its fads and its fashions, combined with a practical cookbook of over eighty recipes from the reigns of George III and Queen Victoria. Jacqui Wood introduces the meals that made up the bread-and-butter of Victorian and Georgian cuisine, their seasonal specialities in the form of Christmas recipes, and the curious take on 'Indian' cooking that the imperial endeavours of the Victorians brought back home.

Over 150 delicious curries from India and Asia are shown step-by-step in more than 700 colour photographs. This is the definitive guide to mouthwatering, authentic curries from all corners of the Indian subcontinent, and from Thailand, Burma, Vietnam, Malaysia and the islands of Indonesia and the Philippines. It includes easy-to-follow presentation with stage-by-stage photography and sumptuous full-colour pictures of every featured dish. This book brings together an inspirational collection of recipes and shows just how easy it is to make delicious and authentic curries at home. For novice curry chefs, the basics of curry-making are fully explained, and there is a useful directory-style guide to the essential elements of a curry, including practical information on using spices and key ingredients such as root ginger, tamarind, coconut milk and lemongrass; making curry pastes and powders, and cooking perfect rice and noodles. Featuring more than 150 traditional recipes with step-by-step recipe instructions and exquisite colour photographs, making sensational hot and spicy curries has never been so easy.

'One of the most popular voices on nutrition.' - The Atlantic Do you try hard to eat healthy - and wonder why you still don't feel really good? Do you follow the 'rules' as best you can - and still struggle with your weight or wellness? Maybe you know on some level that a lot of the foods on supermarket shelves and chain-restaurant menus aren't good for your health. But what isn't the food industry telling you? Where are the food facts you can trust? Vani Hari - aka The Food Babe - is here to help. In these pages, she blows the lid off the lies we've been fed about the food we eat - lies about its nutrient value, effects on our health, label information, and even the very science we base our food choices on. Vani exposes: - the industry propaganda and questionable science that keep us in the dark about our food supply - cover-ups by the sugar industry that deflect the deadly health risks of sugar onto dietary fat instead - food marketing hoaxes such as 'gluten-free' and 'fat-free' - how processing forces vital nutrients from our food - how food products are synthetically fortified to appear healthier than they really are Vani guides you through a 48-hour Toxin Takedown to rid your pantry, and your body, of food toxins - a quick and easy plan that anyone can do. Feeding You Lies is the first step on a new path of truth in eating - and a journey to your best health ever.

What is the 'best' diet? Do I need to choose between low fat and low carb? Should I give up gluten, dairy, or meat? Two bestselling experts provide the answers to your most burning food and diet questions in this informative, accessible book that will transform your health. Bittman and Katz cut through all the noise about what to eat with clear, science-based facts, in an easy-to-digest Q&A format, covering everything from basic nutrients to superfoods to fad diets. They answer questions like: What is a calorie, and are all calories the same? Is there an ideal weight? Should I follow a Mediterranean, Paleo, or vegan diet? Is breakfast really the most important meal of the day? Can intermittent fasting help me to lose weight? Could an anti-inflammatory diet improve my health? What is a flexitarian? Filtering the science of nutrition through a lens of common sense and clarity, How To Eat provides real answers on how to achieve good health, longevity, and vitality.

London is one of the most exciting cities in the world-dynamic, noisy, colourful - and non-stop. It can also be exhausting, crowded and intense. So for those of us who like to stop, breathe and enjoy a slower pace of life, Lost in London is for you. If you prefer to spend your weekends walking on London's commons, or hunting down fireside pubs for a pint rather than frequenting cocktail bars or clubs, then read on. Lost In London first began life as a magazine. From this, its founders Lucy and Tina, have lovingly created a beautiful book that unearths a hidden treasure - the secret side of London. This urban nature guide shows us how to slow down and reconnect with the greener side of the capital. Sections include a guide to exploring the city's reservoirs, cemeteries, and meadows, an alternative look at the Thames and London's lakes, canals and wetlands, and an entire section dedicated to foraging, beekeeping and henkeeping.The book is full of delicious recipes for you to make using your foraged food, such as damson gin, pontack, pork, apple and black pudding pasties and blackberry vinegar. There's gardening advice with suggestions on how to make the most of your allotment, rooftop or window box, practical ideas for outdoorsy day trips, and a brilliant guide to the animals, insects and birds that share our city. Packed with stunning illustrations, gorgeous photography and handy maps, this is an indispensable, inspirational guide to living simply in the city. Lucy Scott and Tina Smith launched Lost in London magazine three years ago over a shared passion for the natural world and reflecting its place in urban life. It was intended to be a oneoff experimental portfolio project, but it quickly established as one of the most foremost independent magazine titles around.

In Near a Thousand Tables, acclaimed food historian Felipe Fernández-Armesto tells the fascinating story of food as cultural as well as culinary history -- a window on the history of mankind.

In this "appetizingly provocative" (Los Angeles Times) book, he guides readers through the eight great revolutions in the world history of food: the origins of cooking, which set humankind on a course apart from other species; the ritualization of eating, which brought magic and meaning into people's relationship with what they ate; the inception of herding and the invention of agriculture, perhaps the two greatest revolutions of all; the rise of inequality, which led to the development of haute cuisine; the long-range trade in food which, practically alone, broke down cultural barriers; the ecological exchanges, which revolutionized the global distribution of plants and livestock; and, finally, the industrialization and globalization of mass-produced food.

From prehistoric snail "herding" to Roman banquets to Big Macs to genetically modified tomatoes, Near a Thousand Tables is a full-course meal of extraordinary narrative, brilliant insight, and fascinating explorations that will satisfy the hungriest of readers.

Sydney, famed for its setting and natural beauty, has fascinated from the day it was conceived as an end-of-the-world repository for British felons, to its current status as one of the world's most appealing cities. This book recounts, and celebrates, the central role food has played in shaping the city's development from the time of first human settlement to the sophisticated, open, and cosmopolitan metropolis it is today. The reader will learn of the Sydney region's unique natural resources and come to appreciate how these shaped food habits through its pre-history and early European settlement; how its subsequent waves of immigrants enriched its food scene; its love-hate relationship with alcohol; its markets, restaurants, and other eateries; and, how Sydneysiders, old and new, eat at home. The story concludes with a fascinating review of the city's many significant cookbooks and their origins, and some iconic recipes relied upon through what is, for a global city, a remarkably brief history.

Go completely nut-free with 200 accessible, beginner-friendly recipes designed to keep anyone with nut allergies safe-while still enjoying delicious foods. Dealing with a peanut or tree nut allergy can often make mealtimes challenging-lots of recipes require nuts, and it can be hard to share a meal with others who might not understand the severity of your allergy. However, you can avoid all these issues with nut-free solutions that allow you to safely-and quickly-create delicious dishes that even your friends without allergies will love! In The Everything Nut Allergy Cookbook, you'll learn all the tips and tricks for creating nut-safe meals, including cooking tips to avoid contamination and safe substitutions for common ingredients. Enjoy hundreds of allergy-friendly recipes (including recreations of favorites) like: -Two Cheese Baked Pesto Chicken -Thai Chicken Salad -Sunflower Pumpkin Seed Trail Mix -French Macarons -Seed Butter Chocolate Cups -And many more! Whether you're looking for new recipes to build out your nut-free repertoire or are new to the nut-free lifestyle, this helpful, reliable resource provides easy, tasty dishes that will become allergy-safe for years to come.

The art of the chef and the appreciation of good food have been with us since time immemorial, as this work delightfully demonstrates. Dedicating the book to 'professors of culinary science in the United Kingdom', the anonymous author sets out to trace developments 'from the age of pounded acorns to the refinements of modern luxury'. The style is irresistibly extravagant, with vocabulary to match, introducing the reader to the concept of the 'theogastrophilist': one who makes his belly his god. This vividly enjoyable exploration of the pleasures of eating begins its account in ancient Greece, and then embarks on a culinary journey through European history, featuring the fourteenth-century French cook Taillevent, the recipe collection Le viandier that was credited to him, and John Evelyn's 1699 vegetarian treatise Acetaria. Of universal appeal, the work was first published in 1814, and ran to a second edition in 1822, which is reissued here.

• have dinner ready and waiting when You want it Staying late at the office? Do jam-packed weekends leave little time to cook? Relax… with Betty Crocker and your slow cooker, making dinner is practically effortless and totally delicious. You'll find main dish recipes for soups, stews, roasts, chicken, turkey, and even vegetarian meals. Having all day to cook slowly, these delicious dishes are bursting with fresh simmered-in flavors of tender meats, tasty vegetables, and wonderful gravies or broth. Plus, there are tasty dips, drinks, side dishes, and even dessert! Slow cookers are perfect for preparing meals when you have other places to be. All you have to do is place the ingredients in the slow cooker, dial the heat, and you're done! When you come home, your house is filled with the wonderful aroma of a home-cooked meal waiting for you. Slow cookers aren't just for the workaday world. They are perfectly portable for potlucks or handy to have for preparing side dishes or desserts when your oven and stove top are already in use. And, they are great at parties for keeping dips and drinks hot and appetizing. Here are some of the great recipes you'll find in Betty Crocker's Slow Cooker Cookbook: Slowly Simmered Meats• Savory Pot Roast, Brisket with Cranberry Gravy, Pork Roast with Sherry-Plum Sauce, Smoky-Flavored Barbecued Ribs, Barbecue Beef Sandwiches Carefree Chicken Dishes• Herbed Chicken and Stuffing Supper, Creamy Chicken and Wild Rice, Mexican Chicken with Green Chili Rice, Thai Chicken No-Attention Vegetarian Meals• Cuban Black Beans and Rice, Bulgur Pilaf with Broccoli and Carrots, Spicy Black-Eyed Peas, Lentil and Mixed-Vegetable Casserole Fix-and-Forget Sides• Scalloped Corn, Hot German Potato Salad, Red Cabbage with Apples, Peach-Cherry Chutney, Apple Butter Drinks, Dips, & Desserts• Wassail, Mocha Cocoa, Pizza Fondue, Artichoke-Crab Spread, Cheese-Beer Dip, Hot Fudge Sundae Cake, Blackberry Dumplings, Chocolate Rice Pudding, Cinnamon-Raisin Bread Pudding Visit Betty Crocker online at www.bettycrocker.com

Perhaps the first celebrity chef, Alexis Soyer (1810-58) was a flamboyant, larger-than-life character who nonetheless took his profession very seriously. As the chef of the Reform Club, he modernised its kitchens, installing refrigerators and gas cookers. In 1851, during the Great Exhibition, he prepared spectacular (but financially ruinous) culinary extravaganzas at his restaurant, the Gastronomic Symposium of All Nations. In stark contrast, he organised soup kitchens during the Great Famine in Ireland and volunteered his services in the Crimea in 1855 to improve military catering. He was also a prolific inventor of kitchen gadgets, notably promoting the Magic Stove, used for cooking food at the table. Several of his highly popular cookery books have been reissued in this series. Following his death, his secretaries Francois Volant and James Warren published this anecdotal and admiring biography in 1859, together with recipes and other cookery writings.

Perhaps the first celebrity chef, Alexis Soyer (1810-58) was a flamboyant, larger-than-life character who nonetheless took his profession very seriously. As the chef of the Reform Club, he modernised its kitchens, installing refrigerators and gas cookers. In 1851, during the Great Exhibition, he prepared spectacular (but financially ruinous) culinary extravaganzas at his restaurant, the Gastronomic Symposium of All Nations. In stark contrast, he organised soup kitchens during the Great Famine in Ireland and volunteered his services in the Crimea in 1855 to improve military catering. This work, first published in 1857, gives a vivid account of his efforts to prepare nutritious meals for the soldiers using a newly invented portable field stove, which remained in use until the Second World War. Also reissued in this series are Soyer's Gastronomic Regenerator (1846) and The Modern Housewife or Menagere (1849).

In the 1920s Prohibition was the law, but ignoring it was the norm, especially in New Orleans. While popular writers such as F. Scott Fitzgerald invented partygoers who danced from one cocktail to the next, real denizens of the French Quarter imbibed their way across the city. Bringing to life the fiction of flappers with tastes beyond bathtub gin, Shaking Up Prohibition in New Orleans: Authentic Vintage Cocktails from A to Z serves up recipes from the era of the speakeasy. Originally assembled by Olive Leonhardt and Hilda Phelps Hammond around 1929, this delightful compendium applauds the city's irrepressible love for cocktails in the format of a classic alphabet book. Leonhardt, a noted artist, illustrated each letter of the alphabet, while Hammond provided cocktail recipes alongside tongue-in-cheek poems that jab at the dubious scenario of a ""dry"" New Orleans. A cultural snapshot of the Crescent City's resistance to Prohibition, this satirical, richly illustrated book brings to life the spirit and spirits of a jazz city in the Jazz Age. With an introduction on Prohibition-era New Orleans by historian John Magill and biographical profiles of Leonhardt and Hammond by editor Gay Leonhardt, readers can fully appreciate the setting and the personalities behind this vintage cocktail guide with a Big Easy bent. A perfect gift for lovers (and makers) of craft cocktails, arbiters of style, and celebrants of the Crescent City, Shaking Up Prohibition in New Orleans captures the essence of the Roaring Twenties.

Baked Alaska presents 72 recipes for favorite home-baked desserts enjoyed by people living in the North Country. Readers will discover a rich variety of recipes for muffins, cookies, steaming berry pies or cobblers, and much more. The book is highlighted with colorful illustrations and delightful Alaskan anecdotes.

Savor celebrates the art and pleasure of beautiful charcuterie boards and platters--demystified and made simple! Serving boards possess an uncanny ability to mirror the mood of a host and transform a room's ambiance as friends and family gather around them to both eat and enjoy time together. This book lavishly details how to create memorable and delicious serving boards, no matter the season or the occasion. In Savor, you'll find: - Expert Advice and Recipes from Murray's Cheese, Publican Market, The Cheese Store of Beverly Hills, Lady & Larder, Mike's Hot Honey, Blake Hill Preserves, Esters Wine Shop & Bar, and Vermont Creamery - Practical & Delicious Guides on how to pair cheeses, meats, condiments, and an array of other ingredients that can be used on serving boards. Also included are suggested drink pairings - Over 100 Recipes for crackers and bread, preserves, pickles, flavored nuts, dips, spreads, some bigger bites, and even desserts Expert advice and insights provide strategies and approaches for composing boards that balance flavor profiles and textures, using elegant and inventive recipes. Elevate your home entertaining with Savor!

Awaken both your inner foodie and your inner yogi as you journey into the consciousness of everyday foods, from their origins in myth to modern interpretations today. Have you ever considered the cultural origins and meanings of your favorite foods? The Complete Language of Foodties ingredients back to mythological and folklore roots for a unique and appetizing exploration of the foods we eat. Presented alphabetically, each food entry includes: A beautiful illustration concise summary of the food's mythology and folklore How the food is used in certain cultures and traditions Correlations to chakras, elements, and deities With everyday ingredients like acai, bok choy, and cauliflower, you're bound to learn more than you ever imagined about your household favorites as you discover the symbolic meanings, uses, and facts behind each. The knowledge gained will bring new meaning and intention to your mealtime. Some of the exciting lore behind certain foods will include: Borage was a common motif in medieval needlework, especially in scarf designs where they were intended to be worn by knights as a symbol of courage Archaeologists have found evidence of pickled cucumbers that date as far back to 2030 BCE (in northern regions of what is now Iraq) Macedoine, a precursor to ice cream, is a type of jelly dessert that was served in snow and thought to be a favorite of Alexander the Great. It was known that the ancient Greeks used honey in their skincare! Elegantly designed and beautifully illustrated, the Complete Illustrated Encyclopedia series offers comprehensive, display-worthy references on a range of intriguing topics, including dream interpretation, techniques for harnessing the power of dreams, flower meanings, and the stories behind signs and symbols. Also available in the series: Complete Book of Dreams, Complete Language of Flowers, Complete Language of Herbs, Signs & Symbols of the World, and Complete Guide to Astrological Self-Care.