Featuring more than 50 recipes for kid-friendly dishes from different countries, American Girl Around the World Cookbook will inspire young chefs to taste and learn about new cuisines while perfecting kitchen skills. In this fifth cookbook from Williams Sonoma and American Girl, aspiring cooks will expand their culinary knowledge and palate--and discover a world of savory and sweet delicacies like mini meatballs from Sweden; fresh spring rolls from Vietnam; pad thai from Thailand; tikka masala from India; paella from Spain; kiwi and berry pavolvas from New Zealand; sticky toffee pudding from Great Britain, and so much more. The easy-to-follow recipes are organized by type and span the globe--from France to Brazil, Turkey to Argentina, Italy to India and beyond--giving kid cooks an opportunity to learn how people eat all over the world. An illustrated map with flags, colorful illustrations featuring passports, and party ideas for sharing these worldly recipes with friends round out the collection. Small Plates & Snacks Bite-Size Falafel (Middle East) Vietnamese Veggie Spring Rolls (Vietnam) Tex-Mex Chicken & Black Bean Nachos (Mexico) Swedish Meatballs (Sweden) Chicken Satay with Peanut Sauce (Southeast Asia) Roasted Red Pepper Humms (Middle East) Tzatziki with Pita Triangles (Greece) Tandoori Chicken Wings (India) Brazilian Cheese Puffs (Brazil) Beef Empanadas (Latin America) Asian Veggie Dumplings (China) Veggie Sushi Hand Rolls (Japan) Souvlaki (Greece) Moroccan-Spiced Chicken Skewers (Morocco) Potato Latkes (Eastern Europe) Cheese Fondue (Switzerland) Soups & Sandwiches Veggie Banh Mi (Vietnam) Ramen Noodle Bowl (Japan) Chicken Shawarma Pita Pockets (Middle East) Smorrebrod (Denmark) Tomato Gazpacho (Spain) Pasta & Bean Soup (Italy) Tortilla Soup (Mexico) Avocado & Black Bean Tortas (Mexico) Cubanos (Cuba) Matzoh Ball Soup (Eastern Europe) Rice & Noodles Pad Thai (Thailand) Japchae (Korea) Bucatini all'Amatriciana (Italy) Simple Fried Rice (China) Arroz con Pollo (Latin America) Couscous with Apricots & Almonds (North Africa) Chicken Chow Mein (China) Hawaiian Fried Rice (Hawaii) Pasta with Pesto (Italy) Chicken Tikka Masala (India) Chicken, Broccoli & Cashew Stir-Fry (China) Vegetable Paella (Spain) Drinks & Desserts Mexican Chocolate Pudding (Mexico) Hawaiian Shave Ice (Hawaii) Kiwi & Berry Pavlovas (New Zealand) Pineapple-Coconut Smoothie (Southeast Asia) Black Forest Cake (Germany) Chai Milkshake (India) Tres Leches Cakes (Latin America) Sticky Toffee Pudding (Great Britain) Watermelon-Lime Refresher (Mexico) Krembo (Israel) Mango Lassi (India) "Marshmallow" Pudding (South Africa) French Apple Tart (France)

The Esther C. Mack Industrial School of Salem, Massachusetts compiled this book in 1910. Included are selections from 'The Compleat Cook' (1683); 'The Frugal Housewife' (1730); 'Our Grandmother's Cook Book' (1800); and 'Our Own Cook Books' (1900). Literary quotations from Shakespeare, Byron, Cervantes, and more are scattered among the recipes for baked goodies, meat dishes, and beverages.

The hungrily awaited sixth volume in the Cornbread Nation series tells the story of the American South--circa now--through the prism of its food and the people who grow, make, serve, and eat it. The modern South serves up a groaning board of international cuisines virtually unknown to previous generations of Southerners, notes Brett Anderson in his introduction. Southern food, like the increasingly globalized South, shows an open and cosmopolitan attitude toward ethnic diversity. But fully appreciating Southern food still requires fluency with the region's history, warts and all. The essays, memoirs, poetry, and profiles in this book are informed by that fluency, revealing topics and people traditional as well as avant garde, down home as well as urbane.
The book is organized into six chapters: "Menu Items" shares ruminations on iconic dishes; "Messing with Mother Nature" looks at the relationship between food and the natural environment; "Southern Characters" profiles an eclectic mix of food notables; "Southern Drinkways" distills libations, hard and soft; "Identity in Motion" examines change in the Southern food world; and "The Global South" leaves readers with some final thoughts on the cross-cultural influences wafting from the Southern kitchen. Gathered here are enough prominent food writers to muster the liveliest of dinner parties: Molly O'Neill, Calvin Trillin, Michael Pollan, Kim Severson, Martha Foose, Jessica Harris, Bill Addison, Matt and Ted Lee, and Lolis Eric Elie, among others. Two classic pieces--Frederick Douglass's account of the sustenance of slaves and Edward Behr's 1995 profile of Cajun cook Eula Mae Dore--are included. A photo essay on the Collins Oyster Company family of Louisiana rounds out "Cornbread Nation 6."
Published in association with the Southern Foodways Alliance at the Center for the Study of Southern Culture at the University of Mississippi. A Friends Fund Publication.

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.

Whether you know it or not, you become a chemist any time you step into a kitchen. As you cook, you oversee intricate chemical transformations that would test even the most hardened of professional chemists. Focussing on how and why we cook different dishes the way we do, this book introduces basic chemistry through everyday foods and meal preparations. Through its unique meal-by-meal organisation, the book playfully explores the chemistry that turns our food into meals. Topics covered range from roasting coffee beans to scrambling eggs and gluten development in breads. The book features many experiments that you can try in your own kitchen, such as exploring the melting properties of cheese, retaining flavour when cooking and pairing wines with foods. Through molecular chemistry, biology, neuroscience, physics and agriculture, the author discusses various aspects of cooking and food preparation. This is a fascinating read for anyone interested in the science behind cooking.

The pub is a prominent social institution integral to British identity. From Taverns of Gastropubs: Food, Drink, and Sociality in England charts the historical development of the English public house from the Restoration period to the twenty-first century, culminating in the contemporary gastropub. It explores issues of class, gender, and national identification to understand the social identity of patrons and how publicans conceive of their establishments' organizational identity. In the context of large-scale pub closures since the 1990s the gastropub is viewed as both a reaction to the traditional drinking pub and as a promising alternative. From Taverns to Gastropubs uses historical diaries, industry reports, and a wealth of in-depth interviews in order to understand the rise of the gastropub and how food, drink, and sociality has changed through time.

This is an index of the proceedings of a symposium which has been held annually since 1981 and is a gathering of scholars and professionals who contribute their specialist knowledge of various aspects of food and the way it is eaten. Each year a volume of the essays and lectures delivered to the symposium is published, normally devoted to a single topic, such as "Food in Motion", "Taste", "Disappearing Foods" and "Public Eating".

The first official cookbook from Goodful helps people take simple, intentional steps to eat and live well--with more than 100 recipes that make everyday meals a nourishing, mindful experience.

Sometimes holistic lifestyles touted in the media can be expensive, time-consuming, or out-of-reach. Goodful breaks this mold by lending a helping hand to those interested in living well without pretension, judgement, or breaking the bank. We know that nutrition means something different to everyone. All of our recipes indicate if they are vegan, vegetarian, gluten free, or dairy free. We encourage readers to tailor anything and everything to best suit themselves and their loved ones.

The Goodful Cookbook offers more than 100 recipes along with 50 beautiful photos, illustrations, tips, useful charts, and guides for bringing wellness into your whole life such as a "what's in season?" chart, foods for your mood, and a food storage guide. We wrote this book for you and your intentions. The Goodful Cookbook shows how anyone (yes, even you!) can enjoy a mindful, nutritious, and sustainable lifestyle. Half of the recipes are fan favorites and star performers from our videos and the other half are new and never before seen.

Want to learn more? Check us out on social media. Our audience loves us not only for our easy recipes based on nourishing whole foods, but also for our home hacks like "How to Regrow Vegetables from Kitchen Scraps" and features on self-care, gardening, fitness, and sustainability.

Cook the recipes that Shalane Flanagan ate while training for her 2017 TCS New York City Marathon historic win!

The New York Times bestseller Run Fast. Eat Slow. taught runners of all ages that healthy food could be both indulgent and incredibly nourishing. Now, Olympian Shalane Flanagan and chef Elyse Kopecky are back with a cookbook that’s full of recipes that are fast and easy without sacrificing flavor. Whether you are an athlete, training for a marathon, someone who barely has time to step in the kitchen, or feeding a hungry family, Run Fast. Cook Fast. Eat Slow. has wholesome meals to sustain you.

Run Fast. Cook Fast. Eat Slow. is full of pre-run snacks, post-run recovery breakfasts, on-the-go lunches, and 30-minutes-or-less dinner recipes. Each and every recipe—from Shalane and Elyse’s signature Superhero muffins to energizing smoothies, grain salads, veggie-loaded power bowls, homemade pizza, and race day bars—provides fuel and nutrition without sacrificing taste or time.

Everything you need to know to assess, understand, and improve a hangover is here: dozens of comforting recipes, very clever graphic tests for analyzing your state of mind, and quizzes for tracking your progress.
A good hangover brings its victim to a new state of mind--and one that, when looked at objectively, can be quite fascinating to its host: It can create an increased awareness of the body, a willingness to eat something usually off limits, and a fascination with the mind's strange acrobatics. With P. G. Wodehouse's six hangovers--The Broken Compass, The Sewing Machine, The Comet, The Atomic, The Cement Mixer, and The Gremlin Boogie--as a starting point, recipes are tailored to each specific malady, allowing the reader to find a recipe (or just a menu item) that precisely suits his state of mind . . . and body. Interspersed with the recipes are mind games, witticisms and graphic jokes, insights into hangover science, quizzes to see if you are still drunk or now just merely hungover, and more.

Some of the world's most exciting cuisines are found in the south-eastern corner of Asia. Each country has its own traditional cooking style, but all share a passion for fragrant dishes made with exotic spices and the very freshest of ingredients. This book offers signature curries from all corners of the region - including Burmese Fish Stew, Chicken with Ginger and Lemon Grass from Vietnam, Beef Rendang from Indonesia, and Sweet and Sour Pork from the Philippines. With practical advice to explain the basics of curry-making and the ingredients used, step-by-step instructions and beautiful photographs for every dish, this tempting collection is for curry lovers everywhere.

THE INSTANT NATIONAL BESTSELLER - Brittany Williams lost more than 125 pounds using her Instant Pot(R) and making all her meals from scratch. Now she shares 125 quick, easy, and tasty whole food recipes that can help you reach your weight loss goals, too! Brittany Williams had struggled with her weight all her life. She grew up eating the standard American staples--fast, frozen, fried, and processed--and hit a peak weight of 260 pounds. When her 4-year-old daughter's autoimmune disease was alleviated by a low-sugar, dairy-free, grain-free, whole-food-based diet, Brittany realized she owed her own body the same kind of healing. So on January 1, 2017, she vowed to make every meal for a year from scratch, aided by her Instant Pot(R). She discovered that the versatility, speed, and ease of the electric pressure cooker made creating wholesome, tasty, family-satisfying meals a breeze, usually taking under thirty minutes. Not only did the family thrive over the course of the year, Brittany lost an astonishing 125 pounds, all documented on her Instant Loss blog. Illustrated with gorgeous photography, Instant Loss Cookbook shares 125 recipes and the meal plan that Brittany used for her own weight loss, 75% of which are recipes for the Instant Pot(R) or other multicooker. These recipes are whole food-based with a spotlight on veggies, mostly dairy and grain-free, and use ingredients that you can find at any grocery store. The clearest guide to navigating your Instant Pot(R) or other multicooker that you'll find, Instant Loss Cookbook makes healthy eating convenient--and that's the key to sustainable weight loss.

Now Available for the First Time in Paperback!

This unique volume provides a definitive overview of modern and traditional brewing fermentation. Written by two experts with unrivalled experience from years with a leading international brewer, coverage includes all aspects of brewing fermentation together with the biochemistry, physiology and genetics of brewers' yeast. Brewing Yeast and Fermentation is unique in that brewing fermentation and yeast biotechnology are covered in detail from a commercial perspective.

Now available for the first time in paperback, the book is aimed at commercial brewers and their ingredient and equipment suppliers (including packaging manufacturers). It is also an essential reference source for students on brewing courses and workers in research and academic institutions.
Definitive reference work and practical guide for the industry.
Highly commercially relevant yet academically rigorous.
Authors from industry leading brewers.