The first 'designer' tearoom was opened in Glasgow in 1897 in order that intellectual conversation, art and a popular drink could be enjoyed in one place. Since then, tea has become the world's favourite beverage. From Indian chai to Burmese pickled lephet tea, and from brick tea to Taiwanese 'bubble tea', tea is a unique and adaptable potation, consumed in myriad incarnations in almost all nations across the globe. In Tea: A Global History, Helen Saberi explores the rich and fascinating history of tea. She looks at the economic and social uses of tea, which was used as currency during the Tang Dynasty, and combined with Tango dancing in 1913 to create a tea dance called The Dansant. Tea also explores how customs and traditions surrounding the beverage have evolved throughout time, as well as where and how tea is grown around the world. Featuring vivid images of tea cups, plants, rooms and houses, and recipes for both drinking tea and using it as a flavouring, Tea will engage the senses while providing a history of tea and its uses. Because Saberi connects the reader to tea's flavour and presentation as she explores its legendary origins and present day popularity, Tea will appeal to readers interested not only in tea's history, customs and traditions, but also in the drink itself.

"My sister is pregnant with a Lemon this week, Week 14, and this is amusing. My mother's uterine tumor, the size of a cabbage, is Week 30, and this is terrifying." When her mother is diagnosed with a rare form of cancer, Karen Babine-a cook, collector of thrifted vintage cast iron, and fiercely devoted daughter, sister, and aunt-can't help but wonder: feed a fever, starve a cold, but what do we do for cancer? And so she commits herself to preparing her mother anything she will eat, a vegetarian diving headfirst into the unfamiliar world of bone broth and pot roast. In these essays, Babine ponders the intimate connections between food, family, and illness. What draws us toward food metaphors to describe disease? What is the power of language, of naming, in a medical culture where patients are too often made invisible? How do we seek meaning where none is to be found-and can we create it from scratch? And how, Babine asks as she bakes cookies with her small niece and nephew, does a family create its own food culture across generations? Generous and bittersweet, All the Wild Hungers is an affecting chronicle of one family's experience of illness and of a writer's culinary attempt to make sense of the inexplicable.

Streamline and simplify your holiday season with this comprehensive guide filled with quick tips, easy hacks, and fun DIY project ideas-all designed for the most wonderful time of the year! While the holidays are a joyous time to spend with family and friends, we all know they can quickly become a hassle if you're not prepared. Holiday Hacks gives you expert tips and pointers to celebrate in style-while getting the presents wrapped and sorted, the food beautifully prepared, and the decorations on point-all with a minimum of stress! Holiday Hacks includes over 600 handy tips for everything holiday-related-from how to fill your house with a festive cinnamon scent, to soothing those holiday headaches, to an easy and delicious hot chocolate hack using Nutella and milk. There's even advice about ornament storage-egg cartons are a great way to keep your small and delicate ornaments safe in their yearly hibernation-so you'll be ready to go when the holidays roll around again next year!

As a bestselling children's cookery writer, entrepreneur and mum of three, Annabel Karmel knows what it's like to juggle motherhood with a busy life. The prospect of spending hours cooking a nutritious meal for the family can be daunting, but Annabel's stunning new cookbook offers a solution with over 100 simple, tasty recipes that the whole family will enjoy. For those busy weeknights, try Annabel's 20-minute recipes and 6-ingredient meal ideas - all of which are easy-to-make and packed with flavour - such as Chicken Chow Mein or her mouth-watering Dover Sole with Parsley Butter. Planning lunches for school or work is also a breeze thanks to Annabel's innovative ideas for lunchboxes and snacks. There are meals you can prepare in advance and store in the fridge or freezer ready for an action-packed family weekend, and easy recipes that you can make from storecupboard ingredients. If you have family or friends coming round, Annabel has got it covered with superb ideas for easy weekend entertaining and show-stopping desserts. Impress your dinner guests with Annabel's succulent Venison Casserole or aromatic Oriental Roast Duck, followed by Berry and White Chocolate Tart. Packed full of brand new recipes, Annabel Karmel's Busy Mum's Cookbook gives mums everything they need to prepare delicious, healthy, stress-free meals for all the family every day of the week.

Every day 1,500 Bostonians can't resist buying sweet, simple treats such as Homemade Pop-Tarts, from an alumna of Harvard with a degree in economics. From Brioche au Chocolat and Lemon Raspberry Cake to perfect croissants, Flour Bakery-owner Joanne Chang's repertoire of baked goods is deep and satisfying. While at Harvard she discovered that nothing made her happier than baking cookies leading her on a path that eventually resulted in a sticky bun triumph over Bobby Flay on the Food Network'sThrowdown. Almost 150 Flour recipes such as Milky Way Tart and Dried Fruit Focaccia are included, plus Joanne's essential baking tips, making this mouthwatering collection an accessible, instant classic cookbook for the home baker.

Cider is a quite delicious drink which has been known for thousands of years and which has enjoyed a fashionable makeover in recent years. This practical book by Michael Pooley and John Lomax, both cidermakers of national repute for more than 20 years, explores both modern and traditional approaches, and has been designed to enable the enthusiast using any type of apples to make real cider with skill and confidence. The book covers the history of cidermaking, techniques for preserving apple juice for drinking, washing and crushing the apples, pressing the pulp, fermentation, blending and storing, cider-based recipes, the making of perry from pears and also includes instructions and a set of superb scaled plans for building an inexpensive cider press using hardwood or good quality softwood.

An illustrated collection of nearly 300 cocktail recipes from the award-winning NoMad Bar, with locations in New York, Los Angeles, and Las Vegas.

Originally published as a separate book packaged inside The NoMad Cookbook, this revised and stand-alone edition of The NoMad Cocktail Book features more than 100 brand-new recipes (for a total of more than 300 recipes), a service manual explaining the art of drink-making according to the NoMad, and 30 new full-color cocktail illustrations (for a total of more than 80 color and black-and-white illustrations). Organized by type of beverage from aperitifs and classics to light, dark, and soft cocktails and syrups/infusions, this comprehensive guide shares the secrets of bar director Leo Robitschek's award-winning cocktail program. The NoMad Bar celebrates classically focused cocktails, while delving into new arenas such as festive, large-format drinks and a selection of reserve cocktails crafted with rare spirits.

The food that Jewish people eat is part of our connection to our faith, culture, and history. Not only is Jewish food comforting and delicious, it's also a link to every facet of Judaism. By learning about and cooking traditional Jewish dishes, we can understand fundamentals such as kashrut, community, and diversity. And Jewish history is so connected to food that one comedian said that the story of Judaism can be condensed into nine words: They tried to kill us. We survived. Let's eat. Let's Eat follows the calendar of Jewish holidays to include food from the many different Jewish communities around the world; in doing so, it brings the values that are the foundation of Judaism into focus. It also covers the way these foods have ended up on the Jewish menu and how Jews, as they wandered through the world, have influenced and been influenced by other nations and cuisines. Including over 40 recipes, this delicious review of the role of food in Jewish life offers a lively history alongside the traditions of one of the world's oldest faiths.

In this insightful and eclectic history, Adrian Miller delves into the influences, ingredients, and innovations that make up the soul food tradition. Focusing each chapter on the culinary and social history of one dish--such as fried chicken, chitlins, yams, greens, and ""red drinks--Miller uncovers how it got on the soul food plate and what it means for African American culture and identity. Miller argues that the story is more complex and surprising than commonly thought. Four centuries in the making, and fusing European, Native American, and West African cuisines, soul food--in all its fried, pork-infused, and sugary glory--is but one aspect of African American culinary heritage. Miller discusses how soul food has become incorporated into American culture and explores its connections to identity politics, bad health raps, and healthier alternatives. This refreshing look at one of America's most celebrated, mythologized, and maligned cuisines is enriched by spirited sidebars, photographs, and twenty-two recipes.

For centuries, the food and culinary delights of the Byzantine empire - centred on Constantinople - have captivated the west, although it appeared that very little information had been passed down to us. Tastes of Byzantium now reveals in astonishing detail, for the first time, what was eaten in the court of the Eastern Roman Empire - and how it was cooked. Fusing the spices of the Romans with the seafood and simple local food of the Aegean and Greek world, the cuisine of the Byzantines was unique and a precursor to much of the food of modern Turkey and Greece. Bringing this vanished cuisine to life in vivid and sensual detail, Dalby describes the sights and smells of Constantinople and its marketplaces, relates travellers' tales and paints a comprehensive picture of the recipes and customs of the empire and their relationship to health and the seasons, love and medicine. For food-lovers and historians alike, Tastes of Byzantium is both essential and riveting - an extraordinary illumination of everyday life in the Byzantine world.