By showing that kitchen skill, and not budget, is the key to great food, Good and Cheap will help you eat well--really well--on the strictest of budgets. Created for people who have to watch every dollar--but particularly those living on the U.S. food stamp allotment of $4.00 a day--Good and Cheap is a cookbook filled with delicious, healthful recipes backed by ideas that will make everyone who uses it a better cook. From Spicy Pulled Pork to Barley Risotto with Peas, and from Chorizo and White Bean Ragu to Vegetable Jambalaya, the more than 100 recipes maximize every ingredient and teach economical cooking methods. There are recipes for breakfasts, soups and salads, lunches, snacks, big batch meals--and even desserts, like crispy, gooey Caramelized Bananas. Plus there are tips on shopping smartly and the minimal equipment needed to cook successfully. And when you buy one, we give one! With every copy of Good and Cheap purchased, the publisher will donate a free copy to a person or family in need. Donated books will be distributed through food charities, nonprofits, and other organizations. You can feel proud that your purchase of this book supports the people who need it most, giving them the tools to make healthy and delicious food. An IACP Cookbook Awards Winner.

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.

Today, more than ever, people are looking to transition to a whole foods-based diet, aware of the health benefits of fresh foods over highly processed options. Still, people are used to convenience, and have busy schedules and little time to put a meal on the table. The Whole Smiths Real Food Every Day solves the problem of what's for dinner during a hectic week. With simple, accessible recipes that are designed to be made ahead, used for leftovers, or thrown into a slow cooker, families will be able to easily prepare healthy meals on a regular basis. Chapters like Sheet Pan Recipes, One-Pot Wonders, Meal Prep, and Leftover Makeovers will guide readers in making the most of their time in the kitchen while delivering healthy recipes that can be made with minimal effort. This follow-up to the best-selling The Whole Smiths Good Food Cookbook will also highlight which recipes are gluten-free, grain-free, dairy-free, and more, making it easy to prepare recipes to fit into any diet.

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.

Discover the surprising reason restrictive diets don't work-and a practical, science-based guide to reclaim your health through the power of real food. Carbs aren't causing your weight gain. Dairy may not be the reason for your upset stomach. And your liver isn't fatty because of the occasional hamburger. It's time to enjoy eating everything again-and to reclaim our health along the way. Eat Everything offers a better alternative to complicated, minimally effective, and highly restrictive diets. Physician Dawn Harris Sherling lays out compelling new evidence implicating food additives as the real culprits behind diet-related diseases and shares simple, actionable advice to heal. We're constantly told to fear carbs, gluten, and dairy, and we turn to strict diets to solve our health problems. Yet Americans still have one of the highest rates of obesity and diabetes in the world, and millions suffer from digestive ailments like irritable bowel syndrome (IBS). Digging into emerging research, Dr. Sherling realized it's not the foods but the food additives, especially emulsifiers, that are at the root of our problems. Our bodies can't digest them, but they feed our microbiomes and they're everywhere in the ultra-processed foods that make up about half of our daily diets. In this refreshing and accessible guide, readers will learn: How to lose weight without a restrictive diet Why so many popular ultra-processed foods are actively harmful to our bodies How to navigate eating at restaurants-for any meal or occasion Tips for filling our grocery bags with real food Why avoiding food additives is beneficial for our bodies and minds How to embrace healthful cooking at home, with 30 delicious recipes Dr. Sherling lays out the research on food additives and offers a straightforward guide to eating just about everything (yes, even bread, pasta, and ice cream!) without pain, worry, or guilt. This isn't just another restrictive diet in disguise; it's a call to rediscover our love of real food.

Ranging from the imperial palaces of ancient China and the bakeries of fourteenth-century Genoa and Naples all the way to the restaurant kitchens of today, Pasta tells a story that will forever change the way you look at your next plate of vermicelli. Pasta has become a ubiquitous food, present in regional diets around the world and available in a host of shapes, sizes, textures, and tastes. Yet, although it has become a mass-produced commodity, it remains uniquely adaptable to innumerable recipes and individual creativity. "Pasta: The Story of a Universal Food" shows that this enormously popular food has resulted from of a lengthy process of cultural construction and widely diverse knowledge, skills, and techniques.

Many myths are intertwined with the history of pasta, particularly the idea that Marco Polo brought pasta back from China and introduced it to Europe. That story, concocted in the early twentieth century by the trade magazine "Macaroni Journal," is just one of many fictions umasked here. The true homelands of pasta have been China and Italy. Each gave rise to different but complementary culinary traditions that have spread throughout the world. From China has come pasta made with soft wheat flour, often served in broth with fresh vegetables, finely sliced meat, or chunks of fish or shellfish. "Pastasciutta," the Italian style of pasta, is generally made with durum wheat semolina and presented in thick, tomato-based sauces. The history of these traditions, told here in fascinating detail, is interwoven with the legacies of expanding and contracting empires, the growth of mercantilist guilds and mass industrialization, and the rise of food as an art form.

Whether you are interested in the origins of lasagna, the strange genesis of the Chinese pasta bing or the mystique of the most magnificent pasta of all, the "timballo," this is the book for you. So dig in

For cooks everywhere who are falling in love with cast iron comes will it skillet? The new cookbook from Daniel Shumski, who last applied his out-of-the-box food-loving sensibility to Will It Waffle? With 92,000 copies in print. Here are 53 original recipes that are surprising, delicious, and ingenious in their ability to capitalise on the strengths of cast iron. The simplicity of Toast with Olive Oil and Tomato, because you just can't achieve that perfect crust in a toaster. A gooey, spiraled Giant Cinnamon Bun with a surprise swirl inside. Popcorn taken to another level with clarified butter. Homemade Corn Tortillas that use the pan to flatten and cook them. A Spinach and Feta Dip that stays warm from the residual heat of the pan. Plus, pastas that come together in one skillet - no separate boiling required; beautiful breads and pizzas; luscious desserts and more, along with detailed information on buying, seasoning, and caring for your cast-iron cookware.