In the years before the pandemic, the restaurant business was booming. Americans spent more than half of their annual food budgets dining out. In a generation, chefs had gone from behind-the-scenes laborers to TV stars. The arrival of Uber Eats, DoorDash, and other meal delivery apps was overtaking home cooking. Beneath all that growth lurked serious problems. Many of the best restaurants in the world employed unpaid cooks. Meal delivery apps were putting restaurants out of business. And all that dining out meant dramatically less healthy diets. The industry may have been booming, but it also desperately needed to change. Then, along came COVID-19. From the farm to the street-side patio, from the sweaty kitchen to the swarm of delivery vehicles buzzing about our cities, everything about the restaurant business is changing, for better or worse. The Next Supper tells this story and offers clear and essential advice for what and how to eat to ensure the well-being of cooks and waitstaff, not to mention our bodies and the environment. The Next Supper reminds us that breaking bread is an essential human activity and charts a path to preserving the joy of eating out in a turbulent era.

Feasting and Fasting in Opera shows that the consumption of food and drink is an essential component of opera, both on and off stage. In this book, opera scholar Pierpaolo Polzonetti explores how convivial culture shaped the birth of opera and opera-going rituals until the mid-nineteenth century, when eating and drinking at the opera house were still common. Through analyses of convivial scenes in operas, the book also shows how the consumption of food and drink, and sharing or the refusal to do so, define characters' identity and relationships. Feasting and Fasting in Opera moves chronologically from around 1480 to the middle of the nineteenth century, when Wagner's operatic reforms banished refreshments during the performance and mandated a darkened auditorium and absorbed listening. The book focuses on questions of comedy, pleasure, embodiment, and indulgence-looking at fasting, poisoning, food disorders, body types, diet, and social, ethnic, and gender identities-in both tragic and comic operas from Monteverdi to Puccini. Polzonetti also sheds new light on the diet Maria Callas underwent in preparation for her famous performance as Violetta, the consumptive heroine of Verdi's La traviata. Neither food lovers nor opera scholars will want to miss Polzonetti's page-turning and imaginative book.

A fun and quirky guide to the essential rules for enjoying cheese "The New Rules of Cheese will empower you to choose a more flavorful future, one that supports the small dairies and cheesemakers that further the diverse and resilient landscape we so desperately need."-Dan Barber, chef and co-owner of Blue Hill NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE NEW YORK TIMES BOOK REVIEW AND THE ATLANTA JOURNAL-CONSTITUTION This richly illustrated book from a lauded cheesemonger-perfect for all cheese fans, from newcomers to experts-teaches you how to make a stylish cheese platter, repurpose nibs and bits of leftover cheese into something delicious, and expand your cheese palate and taste cheeses properly. Alongside the history and fundamentals of cheese-making, you'll even learn why cheese is actually good for you (and doesn't make you fat!), find enlightenment on the great dairy debate-pasteurized versus not pasteurized-and improve your cheese vocabulary with a handy lexicon chart.

This is the forth edition, revised and enlarged, of R.J.S. McDowall's classic book, which has been an enthusiastic and knowledgeable guide to the whiskies of Scotland for two decades. An international recession that closed many long-established distilleries, and a shift in drinking habits towards wines, and, paradoxically, toward the single malts, brought about many changes in the whiskey industry. Professor McDowall felt that few were as well qualified to assess those changes as his son-in-law, William Waugh, who owns perhaps even more to his father-in-law's tutelage than to his fine cellar. The Whiskies of Scotland is also a reliable guide to those distilleries that encourage visitors. Indeed, it is the book for all who are interested in whisky-from the novice, who innocently imagines that all Scotch is created equal, to the better informed, who appreciate the traditional skills that go into producing a distinctive whisky, unique and inimitable.

She cut processed and takeout foods from her diet and eliminated gluten, most grains, and sugar, all without sacrificing the flavours of the foods she loved, and quickly grew legions of fans as she shared her meal plans on InstantLoss.com. Armed with a collection of 125 delicious recipes for the Instant Pot, air fryer, and more, Brittany's new book shows how to make this a sustainable lifestyle with kid and family-friendly meals - from Strawberry Shortcake Oatmeal to Cowboy Chili to Easy 2-Minute Pork Chops. Members of her growing community have reported losing 50 and even 100 pounds themselves, and this cookbook will help others achieve similar success with simple, delicious meals, nearly all ready in 30 minutes or less.

A well-known Mexican cook, Aida Gabilondo offers a wonderful array of dishes -- zesty red snapper baked in a sause of tomato, pimento, and jalapeno peppers, a mouth-watering version of the classic Mole Poblano (chicken in a spicy sauce subtly flavored with chocolate), a fast and easy tamale pie, festive stuffed green chiles with walnut sauce, and many, many more.
Elegantly designed and beautifully illustrated, this marvelous cookbook is a complete cooking course and more. Throughout, Aida Gabilondo relates the origins of a dish, and the local lore and custom, so that we learn not just about the food but also about the magnificent Mexican landscape, culture, and people. Here is the very best of Mexican cooking written with the needs of the American cook in mind.
"Excellent, step-by-step, well-illustrated instructions that will ease the entree of Mexican cuisine into American homes." -- Publishers Weekly

LONGLISTED FOR THE ANDRE SIMON AWARD 2021 'Truffle Hound, like a truffle, charms by seducing us' Mark Kurlansky A captivating exploration into the secretive and sensuous world of truffles, the elusive food that has captured hearts, imaginations, and palates worldwide. The scent of one freshly unearthed white truffle in Barolo was all it took to lead Rowan Jacobsen down a rabbit hole into a world of secretive hunts, misty woods, black-market deals, obsessive chefs, quixotic scientists, muddy dogs, maddening smells, and some of the most memorable meals ever created. Truffles attract dreamers, schemers, and sensualists. People spend years training dogs to find them underground. They plant forests of oaks and wait a decade for truffles to appear. They pay GBP2,170 a pound to possess them. They turn into quivering puddles in their presence. Why? Truffle Hound is the fascinating account of Rowan's quest to find out, a journey that would lead him from Italy to Istria, Hungary, Spain, England, and North America. Both an entertaining odyssey and a manifesto, Truffle Hound demystifies truffles-and then remystifies them, freeing them from their gilded cage and returning them to their roots as a sacred offering from the forest. It helps people understand why they respond so strongly to that crazy smell, shows them there's more to truffles than they ever imagined, and gives them all the tools they need to take their own truffle love to the next level. Deeply informed, unabashedly passionate, rakishly readable, Truffle Hound will spark Britain's next great culinary passion.

Photographer Todd Selby is back, this time focusing his lens on the kitchens, gardens, homes, and restaurants of more than 40 of the most creative and dynamic figures working in the culinary world today. He takes us behind the scenes with Noma chef Rene Redzepi in Copenhagen; to Tokyo to have a slice with pizza maker Susumu Kakinuma; and up a hilltop to dine at an inn without an innkeeper in Valdobbiadene. Each profile is accompanied by watercolor illustrations and a handwritten questionnaire, which includes a signature recipe. Reveling in the pleasures of a taco at the beach, foraging for wild herbs, and the art of the perfectly cured olive, Selby captures the food we love to eat and the people who passionately grow, cook, pour, and serve these incredible edibles every day.Praise for Edible Selby:"Todd Selby has turned his curious eye to the kitchens of some of the world's most imaginative cooks, artisans, and foragers. Far too often, food and the people who produce it are hidden behind closed doors or lost in an industrial food system, so it's heartening to see this book champion those who have nothing to hide. With Todd's trademark good humor and disarmingly quirky style, Edible Selby is a pure celebration of the creativity and authenticity of the wonderful individuals who are bringing real food to the table."- Alice Waters, owner of Chez Panisse Restaurant"Todd Selby's foray into the world of food is every bit as intriguing as his eccentric take on the world of interiors. Long live Signor Selby!"- Simon Doonan, Barneys New York creative ambassador"Edible Selby captures the energy and excitement of today's food world. This book is pure Selby."- Thomas Keller, The French Laundry"Books On My Gifts List...Photographer Todd Selby's scrapbook reportage on passionate cooks and famous chefs around the world. Messy, magnificent, inspiring."-Food & Wine magazine"Exploring the world for food, that's what Edible Selby is all about...and hopefully, you get really hungry when you read it."-New York Daily News"Photographer Todd Selby has an uncanny eye for the beauty of the unconventional kitchen; in his second book, he features cooks, chefs, and other culinary creative types in their workspaces-complete with recipes and witty hand-drawn illustrations." -Saveur"This is a book to read on the couch and leave there. Next you'll want to go to the kitchen and get crazy and make a mess. You will let your hair down, and the meal will be infused with life." -TheKitchn.com

Escape to the coast with this delicious collection of short stories and beach-hut inspired recipes from Sunday Times bestselling author Veronica Henry - the perfect summer treat! **** 'Beach bliss! A delicious combination of food and fiction' SARAH MORGAN 'The essential accompaniment to summer. A pure delight of a book!' MILLY JOHNSON 'The perfect book to take on beachside holiday or a weekend away' CRESSIDA MCLAUGHLIN On a shimmering summer's day, the waves are calling, the picnic basket is packed, and change is in the air. It's just the start of an eventful day for a cast of holidaymakers: over one day, sparks will fly, the tide will bring in old faces and new temptations, a proposal is planned, and an unexpected romance simmers... This uplifting collection of eight original short stories and over fifty delicious recipes will transport you to the golden sands of Everdene for a perfect day at the beach hut, wherever you are. **** Your favourite authors love to escape with Veronica Henry's feel-good stories! 'As uplifting as summer sunshine' SARAH MORGAN 'A delicious treat of a book' MILLY JOHNSON 'An utter delight' JILL MANSELL 'Truly blissful escapism' LUCY DIAMOND 'A heartwarming story combined with Veronica's sublime writing' CATHY BRAMLEY

In the grand scheme of things, fruit is pivotal to health and happiness and, as a result, creates harmony in the home and world peace. Alright, that may be stretching things a bit, but you get my drift. Fruit’s first claim to fame was as an object of seduction. And nothing much has changed since Eve tempted Adam with that apple. Just as I was seduced by Malcolm Dare’s extraordinary collection of fruit-with-the-female-form photographs which triggered this unique book.

Like life, the book seems to have happened while we were doing something else, as we opted for a freestyle approach to the project and didn’t box ourselves in with deadlines and time schedules. We pleased ourselves first and foremost and, accordingly, hope to please our readers. The result is an inspired melding of creativity, where freshness and immediacy are given full reign.

Fruit Art promises to raise eyebrows, satisfy the senses, and thrill everyone who adores beautiful books, sexy recipes, photographs that push the creativity envelope, and edgy styling. It’s a must-have item if you love cooking (but don’t have too much time to spend doing it) or for a gift for a special friend. Either way, it’s a book that deserves to be treasured.

When deciding on which fruit to select for Fruit Art, we chose the obvious varieties, ones that add a little sweetness to our menus and are happy in dishes both sweet and savoury. The recipes will see you from breakfast, through tea time, soups, salads and an array of main dishes that feature seafood, chicken, pork, lamb and beef. Not to mention a clutch of delish desserts and other after-dinner delectations.

Luscious fruit begs to be eaten fresh and fast – at the peak of ripeness and without overmuch tampering by the cook. Our recipes aim to fulfil these principles: nothing too time-consuming, plates that are not over-presented, and ingredients lists that err on the side of brevity. Most importantly, the recipes respect good ingredients and their relationship with each other, and are mindful of the limited time we have to spend in the kitchen.

2022 NATIONAL INDIE EXCELLENCE AWARDS FINALIST - COOKBOOKS: GENERAL "An ideal culinary resource replete with kitchen cook recipes for palate pleasing and appetite satisfying recipes..." -Midwest Book Review Innovative wild game, fish, and fowl recipes for modern-day Providers: those who hunt, garden, cook, and live off the land In our modern ways of cooking and eating, we've gotten out of touch with Mother Nature. Those who hunt, fish, and enjoy wild game know that we should always respect and cherish our food and where it comes from. For hunter/chef Chad Belding and MMA star Chad Mendes, hunting and ethical farming are crucial ways to reinforce our connection to nature. In The Provider Cookbook, Belding and Mendes share recipes and stories to celebrate this way of life and keep it alive for generations to come. Here you'll find everything from comfort-food classics to more refined cuisine, including: Wild Game Stroganoff Bear Bourguignon Elk Pizza Meatballs Korean Barbecue Venison Street Tacos Wild Turkey and Dumplings Mossy Pond's Smother-Fried Quail Duck Egg Rolls Pulled Goose Barbecue Sandwiches Seared Tuna Medallions Cajun Fried Catfish Sandwiches Brian's Coconut Curry Halibut They also share tips for properly storing food, plus recipes for domestic meats and their favorite vegetable sides and sauces. Accompanied by gorgeous food and landscape photography, the recipes and stories in The Provider Cookbook will take you on a journey from field and farm to table.

Celebrate your love for ramen with this noodle-filled journal full of playful illustrations, fun facts, and clever prompts. Inspired by the delicious Japanese dish, Oodles of Noodles is sure to satisfy. Bowls of ramen, from Miso to Tonkotsu to 2-Minute, add flavor to the pages of this charming paper-over-board journal. Delightful spot illustrations and trivia about the different varieties of ramen are paired alongside lined pages for journaling, writing down to-do lists, and taking notes. This journal features: * Full-color illustrated thin paper-over-board binding with rounded corners throughout. * Lined and blank interior pages, printed on woodfree paper. * Full-color illustrations throughout. * 40 ramen facts.

"IT'LL MAKE FOR SOME MIGHTY FINE EATING."
--Fort Worth Star Telegram
After the tremendous success of her novel, Fried Green Tomatoes at the Whistle Stop Cafe, and the beloved movie that followed, author Fannie Flagg received thousands of requests from all over the world asking for recipes from the little cafe of her Alabama childhood that was the model for the cafe in her novel. Now, she joyfully shares those recipes, in what may well be the first cookbook ever written by a satisfied customer rather than a cook! Inside you'll find wonderful recipes for:
* Skinless Fried Chicken * Pork Chops with Apples and Sweet Potatoes * Baked Ham and Pineapple Rings * Baked Turkey with Traditional Cornbread Dressing * Black-eyed Peas * Fried Okra * Creamed Onions * Broccoli Casserole * Southern Cream Gravy * Fried Catfish * Scalloped Oysters * Down Home Crab Cakes * Beaten Biscuits * Corn Pones * Lemon Ice Box Pie * Kentucky Bourbon Chocolate Pecan Pie * And much more!
The recipes in Fannie Flagg's Original Whistle Stop Cafe Cookbook are all for delicious hearty happy food that comes with all sorts of things, from gravies to hot sauces (very often the secret's in the sauce). But most of all this food, and this book, comes with love.
"If you liked her novel, Fried Green Tomatoes at the Whistle Stop Cafe, and if you liked the movie they made from that novel, you'll like this cookbook....It's funny, just like Flagg."
--Richmond Times-Dispatch
"Recommended...All the traditional dishes are here, along with the author's irreverent, irresistible commentary on Southern cooking and culture."
--Library Journal

LOCAL. LASTING. DELICIOUS. The Wiley Canning Company Cookbook is a guide to home food preservation rooted in seasonality, education, and family. Chelsea J. O'Leary focuses equally on seasonal recipes and the foundational knowledge required to preserve food with sharp intuition and holistic understanding. No matter where you live-a downtown high-rise, suburban bungalow, or countryside ranch-these recipes are for you. In fact, most recipes can be created using produce picked up from any local farmers' market. As you use this cookbook, you will become a steward of your local land, farms, and home. INSIDE YOU'LL FIND: A case for why home food preservation matters today more than ever 45 seasonal canning, pickling, preserving, and freezing recipes Tips and tricks to create an intuitive and efficient workflow in your kitchen The history, science, and safety of home food preservation Resources to further expand your personal preserving practice

A reissue of a scholarly classic considers the influence of the potato on the social structure and economy throughout history wherever men adopted it as a mainstay of their diets.

A fun, flavorful cookbook with more than 95 recipes and Power-Ups featuring chef Mason Hereford's irreverent take on Southern food, from his awarding-winning New Orleans restaurant Turkey and the Wolf

Mason Hereford grew up in rural Virginia, where his formative meals came at modest country stores and his family's holiday table. After moving to New Orleans and working in fine dining he opened Turkey and the Wolf, which featured his larger-than-life interpretations of down-home dishes and created a nationwide sensation.

In Turkey and the Wolf, Hereford shares lively twists on beloved Southern dishes, like potato chip-loaded fried bologna sandwiches, deviled-egg tostadas with salsa macha, and his mom's burnt tomato casserole. This cookbook is packed with nostalgic and indulgent recipes, original illustrations, and bad-ass photographs.

Filled with recipes designed to get big flavor out of laidback cooking, Turkey and the Wolf is a wild ride through the South, with food so good you're gonna need some brand-new jeans.

From the author of the Fortnum & Mason Debut Food Book of 2019, Summer's Lease looks at the cooking techniques we use instead of heat which, in letting us step away from the stove, lend themselves perfectly to summer eating: breaking, salting, souring and ageing.

The long dog days of a tiring summer are no time to be a cook. A few charred sardines are of course a wonderful thing, but there the grill sits, pouring out heat into the already-hot kitchen; anyone with any sense who wants charred sardines is somewhere close to the seaside.... It is a time when you might, if you weren t so hot, wonder what it means to cook at all. Is there cooking without fire...?

We understand that when we say something is cooked, we mean it has been heated; but we also understand that a cook does much more than just cooking. The chopping, the beating, the marinating, the dressing... What cooks do is best defined not by the word 'cooking', but by the idea of metamorphosis. Cooks transform ingredients.

Through recipes and meanderings, award-winning food writer Thom Eagle explores what it means to create dishes without a reliance on fire and flame, and offers a unique and tantalising glimpse inside the mind of a chef.