While the popularity of craft cocktails and home bartending have helped people create their own drink-driven memories, the possibilities for coffee have remained rather tame. Much more than a guide to beans or brewing, The New Art of Coffee shares how to create inspiring concoctions and flavor profiles from comforting and rejuvenating to celebratory and adventurous. Nearly fifty recipes paired with beautiful photography will inspire and offer something for every taste and time of day hot, iced, carbonated, post-workout, decaffeinated, alcoholic, and deconstructed. Organized by mood, the recipes range in complexity from a quick quaff to a showstopping slow build, allowing readers to match the drink with the moment. Enjoy a Moonwater with breakfast, a Throw Em A Haymaker after a hard workout, or an Amuse as a happy-hour delight. The Don is the ideal after-dinner companion, and there s nothing quite like powering down with a Windmill Cookie Steamer after a long day.

The largest edible fruit native to the United States tastes like a cross between a banana and a mango. It grows wild in twenty-six states, gracing Eastern forests each fall with sweet-smelling, tropical-flavored abundance. Historically, it fed and sustained Native Americans and European explorers, presidents, and enslaved African Americans, inspiring folk songs, poetry, and scores of place names from Georgia to Illinois. Its trees are an organic grower's dream, requiring no pesticides or herbicides to thrive, and containing compounds that are among the most potent anticancer agents yet discovered. So why have so few people heard of the pawpaw, much less tasted one? In Pawpaw-a 2016 James Beard Foundation Award nominee in the Writing & Literature category-author Andrew Moore explores the past, present, and future of this unique fruit, traveling from the Ozarks to Monticello; canoeing the lower Mississippi in search of wild fruit; drinking pawpaw beer in Durham, North Carolina; tracking down lost cultivars in Appalachian hollers; and helping out during harvest season in a Maryland orchard. Along the way, he gathers pawpaw lore and knowledge not only from the plant breeders and horticulturists working to bring pawpaws into the mainstream (including Neal Peterson, known in pawpaw circles as the fruit's own "Johnny Pawpawseed"), but also regular folks who remember eating them in the woods as kids, but haven't had one in over fifty years. As much as Pawpaw is a compendium of pawpaw knowledge, it also plumbs deeper questions about American foodways-how economic, biologic, and cultural forces combine, leading us to eat what we eat, and sometimes to ignore the incredible, delicious food growing all around us. If you haven't yet eaten a pawpaw, this book won't let you rest until you do.

Until now, an invitation to the New York home of style icon Deeda Blair has been a rare privilege reserved for the fortunate few. In her first book, Blair opens her doors and invites readers in, sharing her coveted recipes and ideas for entertaining and setting tables honed over the course of a remarkable, illustrious life. Blair also reveals to readers how to develop their own uniquely personal style and taste through stories and examples gleaned from the friends and mentors who have inspired her, from decorator Billy Baldwin to designer Hubert de Givenchy and collector Jayne Wrightsman. Central to the narrative are six fantasy meals, each accompanied by a menu, recipes, table settings, and floral arrangements that are inspired by the people and places among them the Haga Pavilion in Sweden, Pavlovsk Palace in Russia, and Givenchy s chateau in the Loire Valley that have shaped Blair s own inimitable and envied taste and style. Each meal is set in Blair s exquisite home and accompanied by Ngoc Minh Ngo s evocative photography of the imaginative table settings Blair has created for her timeless dishes that defy culinary trends and are of the moment in their surprising beauty, seasonal ingredients, and ease of preparation. Accompanying Blair s favourite 80+ recipes are personal instructions, often enhanced by her own charming drawings of her serving suggestions. An Introduction by writer Andrew Solomon beautifully chronicles the arc of Blair s storied life as wife of U.S. ambassador William McCormick Blair Jr. in Denmark and the Philippines, her years in Washington, DC, and later in New York. Blair is one of the last great American swans, revered for her beauty, fashion, and elegance qualities captured in photos by Helmut Newton, Horst, Cecil Beaton, Andy Warhol, and Juergen Teller that are featured in this book. Renowned design/style writer and tastemaker Deborah Needleman collaborated with Blair on this book, capturing for the page Blair s vision for entertaining with fantasy and enchantment, as well as her reflections on life and how her experiences have influenced the way she lives, works, and entertains.

Die resepte in Roer met die Sterre! is dié van gaskokke by wie aan huis gekook is, professionele sjefs wat as gaste op die televisie program verskyn het, asook resepte wat Tammy-Anne tydens die program gemaak het.

Kook saam met sterre soos:

• Dozi
• Chris Chameleon
• André Schwartz
• Phillip Moolman en Susan Coetzer
• Lize Beekman
• Lizz Meiring
• Marc Lottering, en vele meer!

One bowl meals are the answer to quick, simple meals that are well thought out, balanced and filling.

Filled with grains, noodles, rice or millets, vegetables and protein, they serve as the perfect weeknight meal that is complete, can be made in individual portions, makes good use of left overs and are extremely versatile. Bowl meals give you the flexibility to switch out ingredients based on dietary restrictions, healthy choices or personal tastes. Indian food offers a variety of flavours and opportunity to pair different flavours, techniques, marinades and ingredients.

Chef Megha Kohli takes the principles of the traditional Indian meal and applies it to the popular ‘one bowl meal’ concept to give you recipes that are easy to follow, quick to whip up and in which eat bite offers an exciting combination of taste, textures and flavours.

Your family's most cherished meals deserve to be remembered. Preserve all of your favorite recipes, and the memories associated with them, in this heirloom-quality blank recipe book. Around Our Table includes- 138 Recipe Pages- Space to record prep time, serving size, ingredients, instructions, and memories or additional notes about each dish Organized Dividers with Tabs- 7 sections broken up by food category to make it easy to find what you're looking for 20 4x6 Index Cards- Write down recipes you might want to remove and share with others Plastic Sleeves and Pocket- Additional space to save recipes that have been passed down or clipped out of magazines Durable Cover- Stylish, yet sturdy, cover that is wipeable and will hold up in the kitchen Beautiful Design- Classic artwork created by artist and author Korie Herold

The discovery of vitamins changed our world dramatically. Terrifying diseases such as scurvy, which had claimed the lives of millions, became preventable and curable. But before long word of these 'miracles' had spread from the laboratory and into the hands of food marketers. Decades of over-hyped advertising later and we've accepted as fact the idea that dietary chemicals can be used as shortcuts to improving our health. Award-winning journalist Catherine Price goes in search of the truth about vitamins, taking us to vitamin manufacturers, food laboratories and military testing kitchens. In this page-turning investigation of the history, science and future of nutrition, she reveals just how much we still don't know about vitamins - the way they work in our bodies and the amounts we really need. Engaging, witty and personal, The Vitamin Complex proposes an alternative to our obsessive vitamin-driven approach to nutrition - given our lack of knowledge, the best way to decide what to eat is to stop obsessing and simply embrace this uncertainty head-on.

Christmas is a time for entertaining and for the host that means hours spent planning, shopping and decorating the house. With a good guidebook in hand, the work of holiday entertaining can be one of the joys of the seasons.

Puer tea has been grown for centuries in the "Six Great Tea Mountains" of Yunnan Province. In imperial China it was a prized commodity, traded to Tibet by horse or mule caravan via the so-called Tea Horse Road and presented as tribute to the emperor in Beijing. In the 1990s, as the tea's noble lineage and unique process of aging and fermentation were rediscovered, it achieved cult status both in China and internationally. The tea became a favorite among urban connoisseurs who analyzed it in language comparable to that used in wine appreciation and paid skyrocketing prices for it. In 2007, however, local events and the international economic crisis caused the Puer market to collapse.

"Puer Tea" traces the rise, climax, and crash of this cultural phenomenon. With ethnographic attention to the spaces in which Puer tea is harvested, processed, traded, and consumed, anthropologist Jinghong Zhang constructs a vivid account of the transformation of a cottage handicraft into a major industry--with predictable risks and unexpected consequences.

Jinghong Zhang is a lecturer at Yunnan University.

"This is an engrossing study of the Puer tea industry and the many cultural spheres that surround it. It will be of keen interest to the Western tea trade as well as historians, connoisseurs, and enthusiasts. Tea publications rarely, if ever, discuss the complex relationships that quite literally bring tea to the table. Never has the anatomy of tea been dissected in such a wide ranging, thorough, and engaging way."--Steven D. Owyoung, co-translator of Korean Tea Classics

Cook anything without a recipe--just let the ingredients lead the way! Author Phyllis Good of Fix-It and Forget-It fame and her circle of friends who love to cook are here to help. No Recipe? No Problem! offers tips, tricks, and inspiration for winging it in the kitchen. Each chapter offers practical kitchen and cooking advice, from an overview of essential tools and pantry items to keep on hand to how to combine flavors and find good substitute ingredients, whether it's sheet pan chicken, vegetables, pasta, grain bowls, or pizza for tonight's dinner. Freestyle Cooking charts provide a scaffolding for building a finished dish from what cooks have available; Kitchen Cheat Sheets lend guidance on preparing meats, vegetables, and grains with correct cooking times and temperatures; and stories from Good's Cooking Circle offer personal experiences and techniques for successfully improvising for delicious results, such as how to combine flavors that work well together or how to use acid to draw out the sweetness in unripened fruit. Like being in the kitchen with a trusted friend or family member who delivers valuable information in a friendly, encouraging way, this book will inspire readers to pull ingredients together, dream up a dish, stir in a little imagination, and make something delicious take shape.

At last, a book that demystifies Korean cooking--the cuisine behind a growing food trend. Aromatic, savory, piquant, and robust--everyone is talking about the intriguing flavors and textures of Korean food! With this new Korean cookbook, home cooks everywhere can prepare healthy and satisfying meals using ingredients that are available in any supermarket, using a few simple and familiar techniques. This collection of Korean recipes includes something for everyone: Marinated Barbecued Kalbi Beef Short Ribs Bibimbap Rice Bowls Topped with Vegetables and Beef Napa Cabbage Kimchi, Daikon Kimchi and other pickled vegetables Stir-fried Dakgalbi Chicken with Garlic Bean Sauce Soy Marinated Bulgogi Beef with Spring Onions Tangy Japchae Beanthread Noodles with Sesame and Fresh Vegetables And so much more! The dishes highlighted in Korean Homestyle Cooking include all the classic Korean appetizers, sides dishes, soups and stews, main courses, and rice and noodle dishes--even desserts and drinks, including: Yukgaejang Spicy Beef Soup Pork and Pepper Buchimgae Savory Pancakes Pork and Kimchi Potstickers Seafood and Daikon Kimchi Stew Tomato Kimchi Clam and Chive Soup Korean Fried Rice Yuja Citrus Tea Makgeolli Sparkling Rice Wine Sherbet Crunchy Sweet Potato Sticks With probiotic superfood properties, Korean cuisine also has a lot of health benefits and is perfect for anyone trying out a macrobiotic diet. Korean Homestyle Cooking brings the unforgettable flavors of Korea into your home--no takeout menu required!

The ombre craze sweeping fashion and beauty rendered in beautiful, edible color. The gradient photography style that has made Wright an internet sensation is the inspiration for this vibrant four-color collection of food photography. Kaleidoscope Kitchen illustrates the color variations found in the foods we eat, composing photos along these minute shifts in color to create striking works of art. Each image is an antidote to noise, a breath of fresh air for a busy audience looking to find beauty in the simple things. In a hundred gorgeous, serene photos, Wright inspires readers to play with color in their lives - and in their kitchens.

This book is sure to become the most useful in your cookery library. One that you will refer to again and again, because after all, you made it -- a collection of your favourite recipes in one cookbook. Even if you are just starting on the adventure of cooking, you will feel at home with this book beside you. So have fun -- write, cut and paste together a journal of your favourite recipes, or pass it around to family and friends and create a book that will last a lifetime.

Mochi -- the traditional Japanese treat made of chewy rice dough -- is a popular and versatile vehicle for all kinds of sweet and savory fillings, and easily molded into adorable shapes and characters that define Japan's culture of cuteness. Food writer Kaori Becker's easy-to-follow techniques for creating and cooking with mochi deliver the perfect mix of fun and tradition. Each colorful page brims with recipes for hand-pounded, steamed, and modern microwave mochi; fillings like rosewater, Nutella, black sesame, Oreo Cream Cheese, and Japanese plum wine; mochi-focused goodies like Bacon-Wrapped Mochi, Ozoni Soup, baked goods; and inspiration for shaping irresistibly charming mochi flowers, baby chicks, pandas, and more. Kawaii!!