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.

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.

Today, Americans are some of the world's biggest consumers of black teas; in Japan, green tea, especially sencha, is preferred. These national partialities, Robert Hellyer reveals, are deeply entwined. Tracing the trans-Pacific tea trade from the eighteenth century onward, Green with Milk and Sugar shows how interconnections between Japan and the United States have influenced the daily habits of people in both countries. Hellyer explores the forgotten American penchant for Japanese green tea and how it shaped Japanese tastes. In the nineteenth century, Americans favored green teas, which were imported from China until Japan developed an export industry centered on the United States. The influx of Japanese imports democratized green tea: Americans of all classes, particularly Midwesterners, made it their daily beverage-which they drank hot, often with milk and sugar. In the 1920s, socioeconomic trends and racial prejudices pushed Americans toward black teas from Ceylon and India. Facing a glut, Japanese merchants aggressively marketed sencha on their home and imperial markets, transforming it into an icon of Japanese culture. Featuring lively stories of the people involved in the tea trade-including samurai turned tea farmers and Hellyer's own ancestors-Green with Milk and Sugar offers not only a social and commodity history of tea in the United States and Japan but also new insights into how national customs have profound if often hidden international dimensions.

The ultimate gift for the food lover. In the same way that 1,000 Places to See Before You Die reinvented the travel book, 1,000 Foods to Eat Before You Die is a joyous, informative, dazzling, mouthwatering life list of the world s best food. The long-awaited new book in the phenomenal 1,000 . . . Before You Die series, it s the marriage of an irresistible subject with the perfect writer, Mimi Sheraton award-winning cookbook author, grande dame of food journalism, and former restaurant critic for The New York Times. 1,000 Foods fully delivers on the promise of its title, selecting from the best cuisines around the world (French, Italian, Chinese, of course, but also Senegalese, Lebanese, Mongolian, Peruvian, and many more) the tastes, ingredients, dishes, and restaurants that every reader should experience and dream about, whether it s dinner at Chicago s Alinea or the perfect empanada. In more than 1,000 pages and over 550 full-color photographs, it celebrates haute and snack, comforting and exotic, hyper-local and the universally enjoyed: a Tuscan plate of Fritto Misto. Saffron Buns for breakfast in downtown Stockholm. Bird s Nest Soup. A frozen Milky Way. Black truffles from Le Perigord. Mimi Sheraton is highly opinionated, and has a gift for supporting her recommendations with smart, sensuous descriptions you can almost taste what she s tasted. You ll want to eat your way through the book (after searching first for what you have already tried, and comparing notes). Then, following the romance, the practical: where to taste the dish or find the ingredient, and where to go for the best recipes, websites included."

Change the way you think about lasagna with a cookbook featuring 50 recipes that are bold, creative, and always comforting

Bon Appétit’s Cookbook of the Month • “What could possibly be better than a great lasagna recipe? A whole slew of them, plus some wonderful baked pastas too.”—Ruth Reichl

Whether you’re craving a meatball lasagna, keeping it stupid simple with a slow cooker spinach lasagna, or hosting brunch with an eggy carbonara lasagna that shouts “Hello!” from the center of the table, you’ll find plenty of new ways to cook the classic dish in Lasagna: A Baked Pasta Cookbook.

In addition to a lasagna recipe for every occasion, the book features many creative ideas for what to eat with it, including the perfect iceberg lettuce salad you’ve ordered a million times in Italian restaurants, pillowy garlic knots, and a tiramisu for the twenty-first century. A baked pasta chapter delivers non-lasagna showstoppers, like skillet-baked spaghetti and timpano.

With 50 recipes, mouth-watering photography, and plenty of tips, Lasagna is a detailed and delicious celebration of a baked pasta icon.

From the perfect scrambled egg for one to special-occasion brunch crowd-pleasers, wake up to 100+ breakfast and brunch recipes from a Cake Wars judge and celebrated pastry chef
 
“Sure to help any cook crack into the incredible, edible egg.”—Michael Voltaggio, chef/restaurateur
 
Have you ever wished you could enjoy a delicious restaurant-quality breakfast or brunch at home with your loved ones? Sunny-Side Up will have you doing just that in no time. In her warm and encouraging voice, Waylynn Lucas demonstrates how a touch of finesse can elevate your dishes and make you more confident in the kitchen. Whether you’re looking for a decadent weekend brunch spread to impress guests or a healthy make-ahead breakfast to start your day off right, you can find just what you’re craving in chapters such as:
 
• Egg obsessions and other savories: from Melt-in-Your-Mouth Scrambled Eggs and Chilaquiles to Chipotle-Maple Breakfast Sausage Sandwiches
• Syrup required: Buttermilk Pancakes, Waffles, and Waylynn’s sweet and savory French Toast Sandwich combinations
• Biscuits, muffins, breads, and more baked goods: Bacon-Cheddar Biscuits, Banana Mocha Chocolate Chip Muffins, Grapefruit-Pistachio Cakes, and Peach-Thyme Jam
• Fancy pastries: Brioche Beignets, Sticky Buns, Apple-Almond Tart with Orange Essence
• Yogurt, bars, breakfast pops, smoothies, and other healthy yums: Homemade Yogurt, Carrot-Coconut Pops, Beets Don’t Kill My Vibe Smoothie, Green Machine Juice
• Boozy daytime adventures: Watermelon-Jalapeño Smash, Margarita Bar, Lemon Slushy for Adults Only, and Grapefruit-Mint Mimosas
 
With more than 100 photographs, Sunny-Side Up is perfect for home cooks who want to wake up to delectable and uplifting dishes fresh out of their own kitchens.

In this greatly anticipated new cookbook Sarah Glover shares her passion for America and character-infused cars. It’s a feast for the eyes and the soul, filled with recipes from across the country—including California, Mexico, Utah, New England, Florida, (and bonus beverages chapter) and complete with a different vehicle for each destination. Each of the 60 recipes— including vegetarian/vegan and gluten-free options—can be cooked on a small stove or barbecue grill. Readers will travel in a Land Rover to the Texas and Arizona deserts for some barbecue; explore Napa wine country in a Sprinter Mercedes; sample Maine seafood in a VW Westfalia; dive into the Deep South in an RV Ford; surf in Mexico and hike in the Rockies. Food and culture intertwined is a language on its own, and through this book, Glover opens the doors to food’s connection to place and the stories behind the incredible people and produce found wherever you travel.

While the popularity of craft cocktails and home bartending have helped people create their own drink-driven memories, the possibilities for coffee have remained rather tame. Much more than a guide to beans or brewing, The New Art of Coffee shares how to create inspiring concoctions and flavor profiles from comforting and rejuvenating to celebratory and adventurous. Nearly fifty recipes paired with beautiful photography will inspire and offer something for every taste and time of day hot, iced, carbonated, post-workout, decaffeinated, alcoholic, and deconstructed. Organized by mood, the recipes range in complexity from a quick quaff to a showstopping slow build, allowing readers to match the drink with the moment. Enjoy a Moonwater with breakfast, a Throw Em A Haymaker after a hard workout, or an Amuse as a happy-hour delight. The Don is the ideal after-dinner companion, and there s nothing quite like powering down with a Windmill Cookie Steamer after a long day.

Easy and Healthy Japanese Food for the American Kitchen combines easy-to-use cooking techniques with traditional Japanese cuisine. Author Keiko Aoki balances the delicate Japanese flavor and difficulty with ingredients and equipment found in the average American kitchen. A sure to please cookbook for all enthusiasts of Japanese food, as well as those looking to prepare healthier meals for their families. These quick-to-prepare recipes are designed to accommodate the hectic and busy lifestyles most Americans endure. Entree recipes featuring beef, chicken, pork, seafood, vegetables, tofu, sushi, and dessert selections. Each recipe is accompanied with a four color photograph. Resources include shopping lists, substitutable ingredients, cooking tips, product websites, and index.

When author Andrea Nguyen's family was airlifted out of Saigon in 1975, one of the few belongings that her mother hurriedly packed for the journey was her small orange notebook of recipes. Thirty years later, Nguyen has written her own intimate collection of recipes, "Into the Vietnamese Kitchen", an ambitious debut cookbook that chronicles the food traditions of her native country. Robustly flavoured yet delicate, sophisticated yet simple, the recipes include steamy phonoodle soups infused with the aromas of fresh herbs and lime; rich clay-pot preparations of catfish, chicken, and pork; classic banh mi sandwiches; and an array of Vietnamese charcuterie. Nguyen helps readers shop for essential ingredients, master core cooking techniques, and prepare and serve satisfying meals, whether for two on a weeknight or 12 on a weekend.

The Boke of Keruynge is a handbook or manual for well-born boys in Tudor times who had to learn how to behave at court. They were often sent to court or to a great house at an early age to be instructed, as was the experience of Sir Thomas More. The book provides instruction in arranging feasts and grand dinners, rituals of table-laying, the preparation, saucing and carving of meats and fish and servant's duties. This was the equivalent of a 'public school education'--a boy needed to know, for example, that clergy were to be served before noble lords, and how to lace a doublet after first warming the lord's linen underwear before a fire. Wynkyn de Worde (Jan van Wynkyn, d. 1534) was born in Alsace and came to England in 1476. He was a printer and publisher in London known for his work with William Caxton, and was the first to popularize the products of the printing press in England. This reprint includes a facsimile of the original text from Cambridge University Library with a modern interpretation facing each page and a glossary. Preceding the facsimile is a lengthy introductory essay by Peter Brears which explains the complicated rituals involved, including the elaborate arrangements of cloths before and after the meal. The book also includes drawings and explanations, an appendix consisting of a table providing a direct means of determining the carving terms and recommended accompaniments (syrups, sprinklings and sauces) for each particular item of food, and a short summary of the life of Wynken de Worde.

PUBLISHERS WEEKLY BESTSELLER "Unadulterated, smart, beautifully rendered, and often thrilling... This is delicious, adventuresome entertainment for the mind, soul, heart, and stomach." -Kirkus Review "Adventurous Anthony Bourdain-esque eaters and readers will savor David Moscow's every word as he travels far (Ciao, sea of Sardinia) and near (howdy, Texas plains) to learn from farmers, hunters, fisherfolk, and scientists about how our food reaches our plates." -Reader's Digest David Moscow, the creator and star of the groundbreaking series From Scratch, takes us on an exploration of our planet's complex and interconnected food supply, showing us where our food comes from and why it matters in his new book of global culinary adventures. In an effort to help us reconnect with the food that sustains our lives, David Moscow has spent four years going around the world, meeting with rock-star chefs, and sourcing ingredients within local food ecosystems-experiences taking place in over twenty countries that include milking a water buffalo to make mozzarella for pizza in Italy; harvesting oysters in Long Island Sound and honey from wild bees in Kenya; and making patis in the Philippines, beer in Malta, and sea salt in Iceland. Moscow takes us on deep dives (sometimes literally) with fisherfolk, farmers, scientists, community activists, historians, hunters, and more, bringing back stories of the communities, workers, and environments involved-some thriving, some in jeopardy, all interconnected with food. The result is this travel journal that marvels in the world around us while simultaneously examining the environmental issues, cultural concerns, and overlooked histories intertwined with the food we eat to survive and thrive. Through the people who harvest, hunt, fish, and forage each day, we come to understand today's reality and tomorrow's risks and possibilities.

This manual is intended as a resource for students and practitioners of traditional Chinese medicine, such as Acupuncture, Shiatsu and Qi Gong as well as for the general reader. The book details the energetic properties of around 300 common foods, and explains the principles of Chinese medicine and how to apply them for daily use. This manual encourages the reader to know their own body, in order to help themselves and get the best out of the information provided. "Helping Ourselves" is not designed as a quick-fix or dietary revolution, but is intended as a supplement to, rather than a substitute for, skilled professional guidance. This book can be read alone or as an accompaniment to "Recipes for Self-Healing" and "The Energetics of Food".

Sushi is one of the most popular foods in the world. But sushi lovers know there s more to learn beyond the spicy tuna, salmon avocado, and California maki roll lunch special at your local restaurant. This staple of the Japanese diet has been perfected by sushi chefs for hundreds of years. Each component from the fish and the rice to the nori, vegetables, wasabi, and soy sauce works in perfect harmony to create a single bite of pure pleasure. But sushi can also be intimidating. Where does the fish come from? Are there seasons for sushi fish? What does omakase mean? And how do you make sushi at home? Within the pages of this pocket-sized guide, you ll find information, how-tos, and trivia for sushi lovers at all levels. Experts and newbies alike will learn: Types of Sushi Fish and Their Origins The Importance of Sushi Rice Sushi Etiquette 10 Ways to Expand Your Palate How to Slice Fish And more! Series Overview: Each volume in the Stuff series tells you everything you should know to navigate life s key topics, trends, and milestones. From telling jokes, cooking vegetarian, or tending a garden to getting through college, planning a wedding, or becoming a grandparent, you ll find all the answers in this concise but comprehensive pocket-sized package.

A wildly hilarious and irreverent memoir of a globe-trotting life lived meal-to-meal by one of our most influential and respected food critics As the son of a diplomat growing up in places like Hong Kong, Taiwan, and Japan, Adam Platt didn't have the chance to become a picky eater. Living, traveling, and eating in some of the most far-flung locations around the world, he developed an eclectic palate and a nuanced understanding of cultures and cuisines that led to some revelations which would prove important in his future career as a food critic. In Tokyo, for instance--"a kind of paradise for nose-to-tail cooking"--he learned that "if you're interested in telling a story, a hair-raisingly bad meal is much better than a good one." From dim sum in Hong Kong to giant platters of Peking duck in Beijing, fresh-baked croissants in Paris and pierogi on the snowy streets of Moscow, Platt takes us around the world, re-tracing the steps of a unique, and lifelong, culinary education. Providing a glimpse into a life that has intertwined food and travel in exciting and unexpected ways, The Book of Eating is a delightful and sumptuous trip that is also the culinary coming-of-age of a voracious eater and his eventual ascension to become, as he puts it, "a professional glutton."

Unlike other barnyard animals, which pull plows, give eggs or milk, or grow wool, a pig produces only one thing: meat. Incredibly efficient at converting almost any organic matter into nourishing, delectable protein, swine are nothing short of a gastronomic godsend,yet their flesh is banned in many cultures, and the animals themselves are maligned as filthy, lazy brutes.As historian Mark Essig reveals in Lesser Beasts , swine have such a bad reputation for precisely the same reasons they are so valuable as a source of food: they are intelligent, self-sufficient, and omnivorous. What's more, he argues, we ignore our historic partnership with these astonishing animals at our peril. Tracing the interplay of pig biology and human culture from Neolithic villages 10,000 years ago to modern industrial farms, Essig blends culinary and natural history to demonstrate the vast importance of the pig and the tragedy of its modern treatment at the hands of humans. Pork, Essig explains, has long been a staple of the human diet, prized in societies from Ancient Rome to dynastic China to the contemporary American South. Yet pigs' ability to track down and eat a wide range of substances (some of them distinctly unpalatable to humans) and convert them into edible meat has also led people throughout history to demonize the entire species as craven and unclean. Today's unconscionable system of factory farming, Essig explains, is only the latest instance of humans taking pigs for granted, and the most recent evidence of how both pigs and people suffer when our symbiotic relationship falls out of balance.An expansive, illuminating history of one of our most vital yet unsung food animals, Lesser Beasts turns a spotlight on the humble creature that, perhaps more than any other, has been a mainstay of civilization since its very beginnings,whether we like it or not.

First published in 1980, revised through further editions, this timeless classic bestseller will teach you everything you need to know about the preparation of food, advise on storing and freezing, and provide step-by-step guides to basic cooking methods, useful short cuts and serving suggestions. Although it is the perfect book for a beginner, it is also an indispensable reference for the more experienced cook, offering more than 650 basic and easy-to-prepare recipes along with many tempting variations.

There is a wonderful selection of hors d’oeuvres, soups, fish and seafood, meat, poultry and game, as well as sauces, vegetables and vegetarian fare, salads and dressings, egg and cheese dishes, desserts, cakes, breads and pastries, confectioneries, and preserves. Each recipe is clearly laid out and is accompanied by useful information including kilojoule count per portions and whether the dish is suitable for freezing.