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

The Happy (Happy!!!) Holiday Pot Cookie Cookbook Kit guarantees that you and your friends can get lit up like a Christmas tree without ever lighting up. Take your holiday traditions to the next level with The Happy (Happy!!!) Holiday Pot Cookie Cookbook Kit. Filled with 25 recipes for delicious pot-based confections and three cookie cutters, including one shaped like a marijuana leaf, the kit will help you put a celebratory spin on classic treats, such as sugar cookies, marble brownies, and Mexican wedding cookies. A can't-be-beat recipe for Ganja Butter, the cornerstone of all cannabis cooking, ensures that your sweets are equally delicious and mind altering. The Happy (Happy!!!) Holiday Pot Cookie Cookbook Kit is here to make sure your holidays are never the same.

Award-winning food critic Steven A. Shaw (a.k.a. "The Fat Guy") can get a last-minute dinner reservation at the most popular hot spot in town. He knows how that flawless piece of fish reached your plate. He can read between the lines of a restaurant review, and he knows the secrets of why some restaurants succeed and others fail. Now he shares his insider's expertise with food lovers everywhere.

But Turning the Tables is much more than an invaluable how-to guide to eating out. Written with style and humor, it's an in-depth exploration of the restaurant world -- a celebration of the incredibly intricate workings of professional kitchens and dining rooms. It is a delectable feast from a uniquely down-to-earth gourmet who has crisscrossed North America in search of culinary knowledge at every level of the food chain -- from five-star temples of haute cuisine to barbecue joints and hot dog stands -- and who has never been afraid to get his hands greasy on the other side of the swinging kitchen door.

In this delightful sequel to her bestseller Tender at the Bone, Ruth Reichl returns with more tales of love, life, and marvelous meals. Comfort Me with Apples picks up Reichl's story in 1978, when she puts down her chef's toque and embarks on a career as a restaurant critic. Her pursuit of good food and good company leads her to New York and China, France and Los Angeles, and her stories of cooking and dining with world-famous chefs range from the madcap to the sublime. Through it all, Reichl makes each and every course a hilarious and instructive occasion for novices and experts alike. She shares some of her favorite recipes while also sharing the intimacies of her personal life in a style so honest and warm that readers will feel they are enjoying a conversation over a meal with a friend.

"Honey" as a word may sound singular though it actually encompasses several products with similar properties as well as subtle differences. This book brings out the various aspects and types of honeys and enlightens the readers on the classification of this wonderful natural product. This book should serve as a useful handbook on Honey as virtually every aspect of this product has been covered exhaustively in brief and lucid language. As someone working with food for several decades, I enjoyed the recipes and would have enjoyed reading and trying out more of them. However, good cooks can always make use of the information contained in this book, to innovate and produce more recipes with honey -- in particular, by using the variations in flavours of the different types of Honey to obtain the taste and aroma they desire in the end product.

This volume of papers presented at the Oxford Symposium on Food and Cookery follows the pattern of previous collections. The Symposium entitled Food and Memory was held in September 2000 at St Antony's College, Oxford uner the joint chairmaship of Alan Davidson and Theodore Zeldin.

Adapted from historical texts and rare African-American cookbooks, the 125 recipes of Jubilee paint a rich, varied picture of the true history of African-American cooking: a cuisine far beyond soul food.

Toni Tipton-Martin, the first African-American food editor of a daily American newspaper, is the author of the James Beard Award-winning The Jemima Code, a history of African-American cooking found in--and between--the lines of three centuries' worth of African-American cookbooks. Tipton-Martin builds on that research in Jubilee, adapting recipes from those historic texts for the modern kitchen. What we find is a world of African-American cuisine--made by enslaved master chefs, free caterers, and black entrepreneurs and culinary stars--that goes far beyond soul food. It's a cuisine that was developed in the homes of the elite and middle class; that takes inspiration from around the globe; that is a diverse, varied style of cooking that has created much of what we know of as American cuisine.

'A terrific nuts and bolts account of the real business of cooking as told from the trenches. No nonsense. This is what it takes' ANTHONY BOURDAIN 'One of the most informative, funny and transparent books about the restaurant biz ever written' BRET EASTON ELLIS Sous Chef takes you behind the swinging doors of a busy restaurant kitchen, putting you in chef's shoes for an intense, high-octane twenty-four hours. Follow him from the moment he opens the kitchen in the morning, as he guides you through the meticulous preparation, the camaraderie in the hours leading up to service and the adrenalin-rush as the orders start coming in. Thrilling, addictive and bursting with mouth-watering detail, Sous Chef will leave you breathless and awestruck - walking into a restaurant will never be the same again.