What you eat has a direct effect on your health and well-being. The first four titles in this colourful series explore the value of eating a healthy diet. From succulent juices packed with vitamins and minerals to revitalise every part of your mind and body to speciality soups for every occasion - whether you need a warm pick-me-up or a summer snack. Ultimate Olive Oil provides a wealth of information on all the varieties of olive oils now available in the supermarkets and speciality shops and details hundreds of recipes in which the various olive oils are used.

Baking Problems Solved, Second Edition, provides a fully revised follow-up to the innovative question and answer format of its predecessor. Presenting a quick bakery problem-solving reference, Stanley Cauvain returns with more practical insights into the latest baking issues. Retaining its logical and methodical approach, the book guides bakers through various issues which arise throughout the baking process. The book begins with issues found in the use of raw materials, including chapters on wheat and grains, flour, and fats, amongst others. It then progresses to the problems that occur in the intermediate stages of baking, such as the creation of doughs and batters, and the input of water. Finally, it delves into the difficulties experienced with end products in baking by including chapters on bread and fermented products, cakes, biscuits, and cookies and pastries.

In every dish, there is a story waiting to be tasted, a past that refuses to be forgotten, and a love that continues to nourish long after the last bite is gone.’ – Trevor Noah

The debut cookbook from the lauded chef behind BiBi, the innovative and groundbreaking Indian restaurant in London beloved by critics and customers alike.

Chet Sharma began his career as an academic before working as a development chef for many of the world’s best restaurants, from Mugaritz in San Sebastian, Spain, to Moor Hall in West Lancashire, in the north of England. When the time came to open his own restaurant, his heritage and background provided the inspiration for BiBi, the name being a term used affectionately throughout India to mean ‘lady of the house’, or grandmother. Yet his food is much more than an homage to authentic Indian cuisine. ‘Our food doesn’t necessarily look Indian on the plate,’ Chet says. ‘It’s modern and progressive, but if an Indian grandmother walked into the dining room and tasted a dish, she would still understand its roots.’

Sharma’s much anticipated debut cookbook weaves together recipes for 60 of his exquisitely detailed signature dishes with a series of personal essays that explore his memories of the Indian subcontinent and the personalities and dishes of his heritage. Readers will discover iconic dishes from the restaurant’s repertoire, including ‘Nimbu Pani’, ‘Wookey-hole cheese papad,’ and the signature ‘Sharmaji’s Lahori Chicken’, as well as some of Chet’s playful takes on traditional Indian dishes, such as ‘Seekh Kebabs’ and 'Alphonso Mango Lassi’. A substantial ‘Essentials’ section presents recipes for BiBi’s bespoke masalas, stocks, and other core components of the restaurant’s unique menu.

BiBi The Cookbook also features reflections on the restaurant from some of its most esteemed guests, including Andoni Aduriz, Aziz Ansari, Mark Birchall, Ryan Chetiyawardana, Brett Graham, Tom Kerridge, Henrietta Lovell & Richard Hart, Trevor Noah, Olly Smith, and Hans Zimmer.

Following on from Jeffrey Benson's first volume of travel diaries, One More for the Road, comes a second instalment, as one of the food and drink world's intrepid voyagers continues on his way. No Half Measures whisks the reader to the luxury resorts of the Indian Ocean, tasting cutting-edge cuisine and fine wines on five continents, and celebrates all the cultural diversity the world still has to offer.As before, Benson gives us both barrels of modern travel experience, the vintage and the vin ordinaire, the sublime and the ridiculous, in generous and richly evocative accounts of journeys among family and friends, wine students and superstar chefs. There are glorious gastronomic moments and glimpses of the splendour of the natural world, as well as comic interludes and the odd despairing grumble, all in the company of our witty and humane chaperone.Fasten your seat-belts: it's going to be a thoroughly enjoyable ride.

The James Beard nominee and chef of the Thai restaurant International Market in Nashville, Arnold Myint, shares how to make the Thai food he grew up with in a gorgeous cookbook that's approachable yet packs a punch of flavor.

In Family Thai, Arnold breaks down an often-intimidating cuisine into accessible building blocks for every home cook, beginning with pantry staples―what’s fish sauce? what are the differences between soy sauces?―and moving on to teaching readers essential skills like how to steam the perfect sticky rice or how to make their own noodles if they can’t find them stocked nearby.

Arnold also shares what he likes to cook at home and adaptations of Thai cuisine that have been inspired by his hometown of Nashville and his travels around the world. From there, he takes us into the vibrant and colorful world of Thai street food―including shumai, shrimp toast, curry puffs, and more―classic noodle dishes, his own original creations, and, of course, his mother’s classic recipes.

Longtime fans of International Market, who have been begging for their favorite classic recipes for years, will find them among these pages.

Arnold Myint grew up as a restaurant kid and was lucky enough to be surrounded by delicious Thai food. His parents, Thai and Burmese immigrants, first opened Nashville’s International Market & Restaurant in 1975―a rarity in Tennessee, where Asian cuisine hadn’t quite expanded beyond Americanized Chinese takeout. The Myints were determined to introduce Americans to the fiery, bold, and fragrant Thai flavors that had always brought them comfort, and it turned out that a taste of Thailand was exactly what Nashville needed.

Almost 45 years later, after attending culinary school in New York City and working with Jean-Georges Vongerichten, Arnold now owns and runs International Market, where he continues to serve the comforting, soul-feeding recipes of his mother while also jazzing things up with his own Thai-Southern flare. During the pandemic, Arnold began reaching out to an all-new audience as well through Instagram, teaching “Thai 101” basics to an ever-growing number of viewers.

When Thais greet each other, they don’t ask how are you or what’s up? Instead, they ask, Kin lao yang? or have you eaten? Feeding people is how Patti and Win Myint―and now Arnold―show their love, not just for their family but for everyone within reach. In Family Thai, Arnold shares his boldly flavorful food and welcoming, heartfelt approach with home cooks everywhere.

Giving new meaning to the term "fast food"
Rest-stop grade F meat patty? Nah. Nuggets of reconstituted poultry bits? Pass. Deep-fried fish discus? No, really, thanks all the same.
It's time to bid farewell to the roadside meal as you know it. Nearly twenty years ago, Chris Maynard and Bill Scheller opened the world's eyes to the beautym of car-engine gastronomy in the original "Manifold Destiny." And now that another generation of both drivers and eaters has emerged, the cult classic is due for an overhaul. In this shiny, spanking-new edition, learn how to make s'mores in your Scion, poach fish in your Pontiac, even bust out a gourmet snack from under the hood of your Escalade.
With step-by-step diagrams, crowd-pleasing recipes, and thorough instructions, now you can turn your car into a kitchen without ever crossing any golden arches. Hilarious, bizarre, and ultimately (seriously ) useful, "Manifold Destiny" is and always will be an unparalleled original. So, slap a ham steak under the hood of your car, hit the gas, and drive until you reach delicious -- which is in approximately fifty miles, depending on traffic.

Cookbooks. Menus. Ingredients. Dishes. Pots. Kitchens. Markets. Museum exhibitions. These objects, representations, and environments are part of what the volume calls the material cultures of food. The book features leading scholars, professionals, and chefs who apply a material cultural perspective to consider two relatively unexplored questions: 1) What is the material culture of food? and 2) How are frameworks, concepts, and methods of material culture used in scholarly research and professional practice? This book acknowledges that materiality is historically and culturally specific (local), but also global, as food both transcends and collapses geographical and ideological borders. Contributors capture the malleability of food, its material environments and "stuff," and its representations in media, museums, and marketing, while following food through cycles of production, circulation, and consumption. As many of the featured authors explore, food and its many material and immaterial manifestations not only reflect social issues, but also actively produce, preserve, and disrupt identities, communities, economic systems, and everyday social practices. The volume includes contributions from and interviews with a dynamic group of scholars, museum and information professionals, and chefs who represent diverse disciplines, such as communication studies, anthropology, history, American studies, folklore, and food studies.

INCLUDES "WAITING FOR THE TALIBAN, "PREVIOUSLY AVAILABLE ONLY AS AN EBOOK""
2011 JAMES BEARD FOUNDATION WRITING AND LITERATURE AWARD FINALIST
Travel books bring you places. War books bring you tragedy. In "Peace Meals, "war reporter Anna Badkhen brings us not only an unsparing and intimate history of some of the last decade's most vicious conflicts but also the most human elements that transcend the dehumanizing realities of war: the people, the compassion they scraped from catastrophe, and the food they ate.
Making palpable the day-to-day life during conflicts and catastrophes, Badkhen describes not just the shocking violence but also the beauty of events that take place even during wartime: the spring flowers that bloom in the crater hollowed by an air-to-surface missile, the lapidary sanctuary of a twelfth-century palace besieged by a modern battle, or a meal a tight-knit family shares as a firefight rages outside. Throughout Badkhen's stories, punctuated by recipes from the meals she shared with the people she encountered, emerges the most important lesson she has observed in conflict zones from Afghanistan to Chechnya: that war can kill our friends and decimate our towns, but it cannot destroy our inherent decency, generosity, and kindness--that which makes us human.