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.

Cooking for kids can be a challenging experience. Children can be unwilling to try new flavours, and may be more enthusiastic about junk food than meals that you consider to be healthy and nutritionally balanced. However, Cook's Library Cooking for Kids offers over 60 simple recipes for great home cooking, so you can compete with peer group pressure. Food should be fun and if you present it in an appealing way and encourage children to help when you are cooking, they will want to eat what they have made - and YOU can decide on the ingredients used.

The bestselling entertaining guide from America's most delightfully unconventional hostess is now available in paperback!
Are you lacking direction in how to whip up a swanky soiree for lumberjacks? A dinner party for white-collar workers? A festive gathering for the grieving? Don't despair. Take a cue from entertaining expert Amy Sedaris and host an unforgettable fete that will have your guests raving. No matter the style or size of the gathering-from the straightforward to the bizarre-I LIKE YOU provides jackpot recipes and solid advice laced with Amy's blisteringly funny take on entertaining, plus four-color photos and enlightening sidebars on everything it takes to pull off a party with extraordinary flair. You don't even need to be a host or hostess to benefit-Amy offers tips for guests, too! (Number one: don't be fifteen minutes early.) Readers will discover unique dishes to serve alcoholics (Broiled Frozen Chicken Wings with Applesauce), the secret to a successful children's party (a half-hour time limit, games included), plus a whole appendix chock-full of arts and crafts ideas (from a mini-pantyhose plant-hanger to a do-it-yourself calf stretcher), and much, much more!

'As with the commander of an army, or the leader of any enterprise, so it is with the mistress of a house.' A founding text of Victorian middle-class identity, Household Management is today one of the great unread classics. Over a thousand pages long, and written when its author was only 22, it offered highly authoritative advice on subjects as diverse as fashion, child-care, animal husbandry, poisons, and the management of servants. To the modern reader expecting stuffy moralizing and watery vegetables, Beeton's book is a revelation: it ranges widely across the foods of Europe and beyond, actively embracing new food stuffs and techniques, mixing domestic advice with discussions of science, religion, class, industrialism and gender roles. Alternately fashionable and frugal, anxious and blusteringly self-confident, Household Management highlights the concerns of the ever-expanding Victorian middle-class at a key moment in its history. The abridged edition does justice to its high status as a cookery book, while also suggesting ways of approaching this massive, hybrid text as a significant document of social and cultural history. ABOUT THE SERIES: For over 100 years Oxford World's Classics has made available the widest range of literature from around the globe. Each affordable volume reflects Oxford's commitment to scholarship, providing the most accurate text plus a wealth of other valuable features, including expert introductions by leading authorities, helpful notes to clarify the text, up-to-date bibliographies for further study, and much more.

Gifted chef and storyteller Martha Hall Foose invites you into her kitchen to share recipes that bring alive the landscape, people, and traditions that make Southern cuisine an American favorite.
Born and raised in Mississippi, Foose cooks Southern food with a contemporary flair: Sweet Potato Soup is enhanced with coconut milk and curry powder; Blackberry Limeade gets a lift from a secret ingredient-cardamom; and her much-ballyhooed Sweet Tea Pie combines two great Southern staples-sweet tea and pie, of course-to make one phenomenal signature dessert. The more than 150 original recipes are not only full of flavor, but also rich with local color and characters.
As the executive chef of the Viking Cooking School, teaching thousands of home cooks each year, Foose crafts recipes that are the perfect combination of delicious, creative, and accessible. Filled with humorous and touching tales as well as useful information on ingredients, techniques, storage, shortcuts, variations, and substitutions, "Screen Doors and Sweet Tea" is a must-have for the American home cook-and a must-read for anyone who craves a return to what cooking is all about: comfort, company, and good eating.

Animal fats are being welcomed back into the kitchen! Chefs and home cooks alike are rediscovering how fats create amazing texture - from the flakiest lard pie crust to the crispiest fried chicken - and define the flavour of a dish like authentic clam chowder with salt pork or duck fat French fries. The Fat Kitchen is the comprehensive guide to rendering and using whole animal fats, including lard, tallow, and poultry fat. Cooks will learn the distinctive qualities and best uses of each fat along with methods for curing and storing them. In addition, 100 scrumptious recipes highlight traditional cultural favourites like matzoh ball soup, pasta carbonara, pork tamales, roast beef with Yorkshire pudding, Southern-style collards, confit chicken, New England baked beans, and jelly doughnuts.

Stinging nettles are, for many of us, nothing more than persistent weeds with a painful sting. But apart from having an important role in the web of life, nettles are an incredibly useful plant to mankind. They have been put to myriad uses by our ancestors, and many of these are still valid today. Already stinging nettle products are growing in popularity in the field of alternative medicine, as their wide range of health benefits becomes better known. This unique book explores the diverse uses of this fascinating plant - in the garden and the kitchen, for their medical and fibrous properties and so on. It is packed with practical suggestions, as well as a guide to the botany of stinging nettles, and how to collect and store them. For example, you will discover how to use nettles to: make a liquid plant fertiliser brew an unusual beer make a dandruff treatment protect beehives flavour an omelette make friendship bracelets repel flies naturally make green or yellow fabric dyes keep yourself warm in the winter and much more ... The many health benefits of taking nettles in various forms include relief from: hay fever and other allergies; acne and other skin conditions; arthritis and rheumatism; asthma; stress; high blood pressure; depression; enlarged prostate gland. The book also features Digital Nettle Art

From an internationally acclaimed author, this is a magical, fascinating book exploring the intimate relationship between food and sex. This book of recipes, sensuous stories, aphrodisiacs and lovers' spells is an irresistible fusion of Allende's favourite things. Lavishly illustrated, this fascinating, personal guide to all things erotic encompasses a multicultural history of seduction through food, ancient and modern stories and poems about sex and eating, titillating recipes and advice. Chapter titles include: Cooking in the Nude; The Spell of Smell; Death by Perfume; Table Manners; With the Tip of the Tongue; The Orgy; Sins of the Flesh; Love Potions, and Sauces and Other Essential Fluids.

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.

All aboard for a delicious ride on nine legendary railway journeys! Meals associated with train travel have been an important aspect of railway history for more than a century - from dinners in dining cars to lunches at station buffets to foods purchased from platform vendors. For many travellers, the experience of eating on a railway journey is often a highlight of the trip, a major part of the `romance of the rails'. Food on the Move focuses on the culinary history of these famous journeys on five continents, from the earliest days of rail travel to the present. The engaging story and vivid illustrations invite readers to discover an array of railway feasts: haute cuisine in the elegant dining carriages of the Orient Express, American steak-and-eggs on the Santa Fe Super Chief, and home-cooked regional foods along the Trans-Siberian tracks. Readers will be tempted to eat their way across Canada's vast interior and Australia's dusty Outback; grab an infamous `British railway sandwich' to munch on the Flying Scotsman; snack on spicy samosas on the Darjeeling Himalayan `Toy Train'; dine at high speed on Japan's `Bullet Train'; and sip South African wines in a Blue Train luxury lounge car featuring windows of glass fused with gold dust. Written by eight different authors who have travelled on those legendary lines, the book include recipes, from the dining cars and station eateries, taken from historical menus and contributed by contemporary chefs. Food on the Move is a veritable feast!

Almost any deep-fried or oven-baked dish can be made in an air fryer. Preparing your favourite keto dishes in record time with little clean-up has never been easier. Maria shows you how to do it all seamlessly, step by step. She gives you her best tips and tricks for success on the keto diet and offers up a wide variety of delicious dishes, from air fryer classics like onion rings and chicken wings to unexpected additions like cookies and even omelettes. Keto Air Fryer will help you make quick and delicious meals, save time in the kitchen, and enjoy life!

More Vegan. More Vengeance. More Fizzle.Ten years ago a young Brooklyn chef was making a name for herself by dishing up amazing vegan meals,no fuss, no b.s., just easy, cheap, delicious food. Several books later, the punk rock priestess of all things tasty and animal-free returns to her roots,and we're not just talking tubers. The book that started it all is back, with new recipes, ways to make those awesome favourites even awesomer, more in-the-kitchen tips with Fizzle,and full-colour photos of those amazing dishes throughout.

Frank Thomas and Marlene Leopold illustrate their appreciation for good food, proving that delicious can also be healthy. The list of health benefits of citrus will undoubtedly grow, but it is what citrus does to taste that has maintained its popularity. It not only imparts a wonderful fresh flavour to foods, but also acts as a natural tenderiser to meat, poultry, and fish. Citrus lovers will be unable to resist the imaginative original recipes as well as hints to simplify preparation and tips for avoiding disaster. Exotic recipes from around the world are made clear enough for the average cook to easily master. This book reads like a letter from a beloved relative. A must for every kitchen.

Proust's famous madeleine captures the power of food to evoke some of our deepest memories. Why does food hold such power? What does the growing commodification and globalization of food mean for our capacity to store the past in our meals ñ in the smell of olive oil or the taste of a fresh-cut fig?
This book offers a theoretical account of the interrelationship of culture, food and memory. Sutton challenges and expands anthropology's current focus on issues of embodiment, memory and material culture, especially in relation to transnational migration and the flow of culture across borders and boundaries. The Greek island of Kalymnos in the eastern Aegean, where Islanders claim to remember meals long past -- both humble and spectacular ñ provides the main setting for these issues, as well as comparative materials drawn from England and the United States. Despite the growing interest in anthropological accounts of food and in the cultural construction of memory, the intersection of food with memory has not been accorded sustained examination. Cultural practices of feasting and fasting, global flows of food as both gifts and commodities, the rise of processed food and the relationship of orally transmitted recipes to the vast market in speciality cookbooks tie traditional anthropological mainstays such as ritual, exchange and death to more current concerns with structure and history, cognition and the 'anthropology of the senses'. Arguing for the crucial role of a simultaneous consideration of food and memory, this book significantly advances our understanding of cultural processes and reformulates current theoretical preoccupations.

This stylish work illustrates for the first time a most remarkable collection, formed by a most remarkable man. Incredibly, a group of glass of this size and scope has been assembled over a period of some twelve years. A.C. Hubbard has gathered some 600 pieces, ranging from unusually fine basic forms and styles to enormously interesting, rare, and valuable items. Beautifully illustrated, this will be an essential reference for collectors of wine glasses.

The Brooklyn destination the "New York Times" called "one of the most extraordinary restaurants in the country"--which began as a pizza place and quickly redefined the urban food landscape--releases its highly anticipated debut cookbook.
When Roberta's opened in 2008 in a concrete bunker in Bushwick, it was a pizzeria where you could stop in for dinner and stumble out hours later, happy. It's still a down-the-rabbit-hole kind of place but has also become a destination for groundbreaking food, a wholly original dining experience, and a rooftop garden that marked the beginning of the urban farming movement in New York City. The forces behind Roberta's--chef Carlo Mirarchi and co-owners Brandon Hoy and Chris Parachini--share recipes, photographs, and stories meant to capture the experience of Roberta's for those who haven't been, and to immortalize it for those who've been there since the beginning.