Vinegar may not be the first thing that springs to mind when you need to get rid of a stubborn wine stain or soothe a tickly cough, but this ancient cupboard staple is regaining its rightful place as a cheap, versatile solution to many household tasks. This invaluable book has sections on how to use vinegar in the laundry, DIY, gardening, health and beauty, pet care and of course in the kitchen. Hundreds of hints, tips, advice and recipes are provided in a clear, accessible style.

Most people don't expect wood to flavor their food beyond the barbecue, if at all, and gastronomists rarely discuss the significance that wood has on ultimate taste. But trees and wood have a far greater influence over our plate and palate than you might think. So what does wood taste of? And how has it been used in cooking, distilling, fermenting, and even perfume creation to produce a unique flavor and smell? To find out the answers to these questions, food communications expert Artur Cisar-Erlach embarked on a global journey to understand how trees infuse the world's most delectable dishes with the flavor of their wood. His flavor hunt extended into a three-year exploration covering everything from pizza, whisky, cheese, tea, and perfume to quinine, wine, maple syrup, blue yogurt, and more. From wooden barrels used to age scotch in Austria to wood-burning pizza ovens of Naples to traditional Canadian maple syrup producers, The Flavor of Wood explores how wood infuses some of our best-loved foods through its smoke, sap, roots, and bark. As his quest spans continents and cultures, Cisar-Erlach introduces readers to a colorful cast of characters including Modenese balsamic vinegar producers, Piedmontese truffle hunters, South Tyrolean winemakers, and wild mountain pine chefs. Discovering that wood flavors beverages as well, the author encounters Austrian whisky distillers, Bavarian brewers, avant-garde central London tea merchants, and Indian tea exporters. A world trip brimming with fascinating encounters, unexpected turns, beautiful landscapes, scientific discoveries, and historic connections, The Flavor of Wood is the story of a passionate flavor hunter, and offers readers unparalleled access to some of the world's highest quality cuisine and unknown tree flavors.

Here is a book which is guaranteed to fascinate both cook and traveller; it provides a wealth of information on the unique history and art of French charcuterie. Every town in France has at least one charcutier, whose windows are dressed with astonishing displays of good food; pates, terrines, galantines, jambon, saucissions sec and boudins. The charcutier will also sell olives, anchovies, condiments as well as various salads of his own creation, making a visit the perfect stop to assemble picnics and impromptu meals. But the real skill of the charcutier lies in his transformation of the pig into an array of delicacies; a trade which goes back at least as far as classical Rome, when Gaul was famed for its hams. First published in 1969 but unavailable for many years, Jane Grigsons Charcuterie and French Pork Cookery is a guidebook and a recipe book. Written in her inimitable style, she describes every type of charcuterie available for purchase and how to make them yourself. She describes how to braise, roast, pot-roast and stew all the cuts of pork, how to make terrines, how to cure your own ham and make your own sausages.

Make Your Desserts Even Sweeter,With Salt! If you've ever dipped pretzels in melted chocolate or sprinkled salt over a juicy melon slice, then you've discovered the magic alchemy in mixing saltiness with sweetness. The recipes in Sea Salt Sweet take it up a notch, combining these two great tastes in ways you've never imagined. award-winning blogger and master baker Heather Baird teaches you how to use fine artisan salts , from Maldon Sea Salt and Red Hawaiian Salt, to Himalayan Black and French Grey Salt , to make mouthwatering desserts for any occasion. From sure-to-please classics like Chocolate Chunk Kettle Chip Cookies and Lemon Pie with Soda Cracker Crust, to more exotic choices like Black Sesame Cupcakes with Matcha Buttercream or Smoke & Stout Chocolate Torte, Sea Salt Sweet offers delectable must-try" treats for the salty-sweet lover.

Over 100 delicious recipes featuring America's favorite! Try Corn Chowder, Corn Souffle, Apple Cornbread or Caramel Corn and many more! Includes corn trivia.

The long-awaited companion to The Green Chile Bible, this vibrant collection of rich red chilli recipes celebrates the blending of historic Spanish, Indian, and western frontier traditions in southwestern cookery, and explores some of the best European and Asian contributions to the latest Southwest 'fusion' style. The Red Chile Bible caters to the desires of every chilli cook -- from the passion for finding new ways to cook with chilli to the ambition to achieve the ultimate classic salsa. It covers the gamut of Southwest styles from the traditional to contemporary, from down-home rustic to unashamedly elegant, from comfortably mellow to fiery hot. Reflecting the modern cook's commitment to natural flavours and healthy foods, The Red Chile Bible emphasises fresh ingredients and dishes 'made from scratch' but the authors have also suggested shortcuts and substitute ingredients to save preparation time, without sacrificing quality or flavour. Providing important practical help for the novice chilli cook, the authors give complete information on the major southwestern and Mexican red chillies, along with tips on buying, storing, and handling fresh, dried, crushed, and powdered red chillies. A glossary and a list of sources are included.

It's pumpkin time again! More than 175 recipes for soups, breads, muffins, pies, cakes, cheesecakes, cookies and ice cream. Pumpkin trivia, carving tips and more!

Teresa Marrone has been foraging for wild fruits and berries for years; now let her recipes guide you every step of the way in the kitchen! She's compiled more than 175 tried and true recipes featuring 50 of the region's most delectable edible plants. Many of the featured fruits and berries are common, and some might even grow in your backyard! This cookbook helps you make the most of the wild harvest that's there for the taking.

We've tried to hide it, shoving carbs aside for cauliflower rice and courgetti, but we're not fooling anyone. Carbs are what we want - what we really, really want. We love them because they make every meal better. And anyway, global medical guidelines now say carbohydrates should make up 50% of our daily food intake, and that skipping them could lead to long-term health issues. What have we been thinking? It's definitely time to embrace carbs in all their guises. Macaroni cheese is (practically) a medical requirement.

Whether you've always been a die-hard carb lover, or you'd like to learn to love them again, this book has the recipes you need. There are rice bowls, pizzas, pastas, tacos, toasties, muffins, loaves, and oh-so-many ways with the glorious potato, king of the carbs (including all the chip hacks you can shake your salt at). It's time to put carbs back on the table.

The Middle East and the Prairie West meet--deliciously--in this cookbook of over 100 recipes developed by Canada's foremost expert in Arab cuisine.
Habeeb Salloum spent his childhood on the Saskatchewan prairies, the son of Syrian homesteaders who thrived during the depression and drought of the 1930s by growing the dryland crops of their homeland. In this cookbook, Salloum returns not only to his childhood home, but to the historical sustainer of life on the prairies--the bison.

A pioneering history of the Carolina rice kitchenThe rice kitchen of Carolina was the result of myriad influences-Persian, Arab, French, English, and African-but it was primarily the creation of enslaved African American cooks. And it evolved around the use of Carolina Gold. The ancient way of cooking rice, developed in India and Africa, became the Carolina way. Carolina Gold rice was so esteemed that its very name became a generic term in much of the world for the finest long-grain rice obtainable. This engaging book is packed with fascinating historical details and speculations, as well as more than three hundred recipes and a facsimile of the Carolina Rice Cook Book from 1901. A new foreword by John Martin Taylor underscores Hess's legacy as a culinary historian and the successful revival of Carolina Gold rice since the book was first published.

'There's not a recipe here I don't want to eat immediately.' - Nigella Lawson Roast Chicken and Other Stories provides an insight into Simon Hopkinson's unique style of unpretentious cooking with 160 of his favourite recipes. Simon Hopkinson's forty favourite ingredients include everyday basics as potatoes, chicken and cod as well as more exotic foods such as asparagus and truffles. The cookbook is arranged alphabetically with a chapter on each food. Unable to hide his great love of food, Hopkinson writes about why he likes each particular ingredient, and gives sensible advice on quality, variety and good cooking principles together with the recipes. The book is aimed at home cooks and all the recipes can be prepared by anyone with basic cooking skills. From Grilled Augergine with Pesto to Roast Chicken and Homemade Ice Cream, Simon Hopkinson's food is always honest and inviting, designed to please rather than simply to impress.

"This book aims to help you find good meat, understand it better, cook it with greater confidence, and eat it with much pleasure. "It first of all covers the basics - everything you'll need to know about choosing the very best raw materials, understanding the different cuts and the cooking techniques associated with each of them. I've then given what I hope are foolproof recipes for 150 meat classics from both British and foreign food cultures - shepherds pie, steak and kidney pie, roast pork with perfect crackling, glazed baked ham, Irish stew, roast grouse with all the trimmings, toad in the hole, oxtail stew; plus definitive, authentic versions of pot au feu, cassoulet, choucroute, steak tartare, coq au vin, bolito misto, pasticcio, jerked pork, feijoida, cozido, curried goat, satay and chilli con carne. "I would like this book to be your first stop on the shelf whether you seek either inspired recipes or technical guidance on any aspect of meat cookery" - Hugh Fearnley-Whittingstall

The time for fresh, seasonal, delicious food is now - Turnips' Edible Almanac is the definitive guide to eating the very best produce throughout the year. With decades of experience sourcing the highest quality produce from a network of independent farms, Fred Foster of fruit and veg supplier Turnips - equally beloved by Borough Market locals and Michelin-starred chefs - is perfectly placed to guide you through a year of seasonal eating. Turnips' Edible Almanac guides you through Spring, Summer, Autumn and Winter, highlighting Fred's chosen produce each week. All ingredients are showcased in the recipes that follow, including a mix of fresh dishes to enjoy that week as well as preserves to use later in the year. The collection of over 100 recipes includes a varied mix written by Turnips' very own Tomas Lidakevicius, celebrity chefs and family.By challenging yourself to try different ingredients each month, seeking out the freshest and most sustainably produced options, you'll revolutionise the way you cook, eat, and even think about food. So what are you waiting for? Dive straight in to discover: - Provides shopping lists for every week of the year, highlighting what's in season within each ingredient category, along with "star" products for each week and recipes for each. - Includes recipes written by a number of leading European chefs, including Jennifer Paterson, Jeff & Chris Galvin, Antonio Carluccio, Jamie Oliver, Gordon Ramsay, and Tomas Lidakevicius. - Contains a mixture of recipes for fresh ingredients and ways to preserve produce so it can be enjoyed again later in the year. - Simplifies seasonality so everyone can get into the groove of using domestically grown ingredients when they are at their freshest and best. A must-have volume for people who love food, care about ingredients, and want to know where their food comes from, as well as those with environmental concerns looking to eat more sustainably. Ideal for home-cooks with an interest in high-quality ingredients and exploring the wealth of produce available locally, Turnips' Edible Almanac is sure to delight.

From bacon fat and lard to olive and grapeseed oils, the MARIJUANA FOODS HANDBOOK goes far beyond butter to offer an impressive range of options for cooking with cannabis. Readers learn how to calculate potency-per-portion and how to prepare cooking-quality extracts from different grades of marijuana and then are taken step-by-step through how to use these aromatic, potent extracts in preparing just about any kind of food from snacks and sweets to entrees and sauces. Detailed recipes and cooking tips make preparation of marijuana foods easy and satisfying. Includes a marijuana butter massage?

Cooking with Cannabis includes everything from soup to nuts. The epicurean marijuana enthusiast combines altered consciousness with good taste. Includes tasty recipes for boiling, baking, sauteeing, jellying, frying and seasoning psychoactive main courses, desserts and snacks. This hard to obtain cult classic is once again available.