In seinem neuen BA1/4chlein "Das Little Black Book vom Rum" beschAftigt sich Arno GAnsmantel mit der neuesten Lieblingsspirituose. Rum ist mittlerweile aus jeder gutsortierten (Haus-)Bar nicht mehr wegzudenken. Jahrelang vorrangig als Bestandteil von Kuchen oder zusammen mit Cola verwendet, nimmt die Zahl der RumgenieA er - gern auch pur - stetig zu. Arno GAnsmantel liefert allerlei Wissenswertes A1/4ber den Herstellprozess, historische HintergrA1/4nde, Regionen und LAnder, wo Rum gebrannt wird, sowie Rummarken und -genuss. Ein kleines, feines Buch fA1/4r alle Liebhaber der karibischen KAstlichkeit!

Since the early 1970s, more than 250,000 bread lovers have relied on Beard on Bread to show them exactly how to make the most out-of-this-world breads imaginable. Now, this classic collection of 100 scrumptuous bread recipes is available in a new trade paperback edition featuring more than 90 illustrations by Karl Stuecklen.

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!

The family dinner, the client luncheon, the holiday spread--the idea of people coming together for a meal seems the most natural thing in the world. But that is certainly not the case for most other members of the animal kingdom. In Feast, archeologist Martin Jones presents both historic and modern scientific evidence to illuminate how prehistoric humans first came to share food and to trace the ways in which the human meal has shaped our cultural evolution.
Jones shows that by studying the activities of our closest animal relative, the chimpanzee, and by unearthing ancient hearths, some more than 30,000 years old, scientists have been able to piece together a picture of how our ancient ancestors found, killed, cooked, and divided food. In sites uncovered all over the world, fragments of bone, remnants of charred food, pieces of stone or clay serving vessels, and the outlines of ancient halls tell the story of how we slowly developed the complex traditions of eating we recognize in our own societies today. Jones takes us on a tour of the most fascinating sites and artifacts that have been discovered, and shows us how archeologists have made many fascinating discoveries. In addition, he traces the rise of such recent phenomena as biscuits, "going out to eat," and the Thanksgiving-themed TV dinner.
From the earliest evidence of human consumption around half a million years ago to the era of the drive-through diner, this fascinating account unfolds the history of the human meal and its profound impact on human society.

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.

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.

Planet-friendly recipes inspired by noted preservationist Jane Goodall provide readers with an individualistic call-to-action to improve human and environmental health. "Every day, slowly but surely, we the people are helping to change the world." For the health of humankind, the environment, and the animals that inhabit it, the Jane Goodall Institute presents a collection of recipes to illustrate the how and why of vegan eating. Crafted especially for curious consumers looking to incorporate healthier dietary practices, those interested in environmental sustainability, and for fans of Jane Goodall's work, this collection of 80 recipes gives home cooks the tools they need to take charge of their diet and take advantage of their own community's local, seasonal bounty. Along with colorful food photography, quotes from Jane Goodall interspersed throughout transform this vegan staple into an inspiring guide to reclaiming our broken food system: for the environment, for the animals, and for ourselves. Whether you're interested in reducing your family's reliance on meat or in transitioning to a wholly vegetarian or vegan diet, this book has the information and inspiration you need to make meaningful mealtime choices. Dr. Jane Goodall, a longtime vegetarian and a passionate advocate for animals, invites us to commit to a simple promise with her campaign #IEatMeatLess.

Ghulam Bombaywala sells bagels in Houston. Demetrios dishes up pizza in Connecticut. The Wangs serve tacos in Los Angeles. How ethnicity has influenced American eating habits-and thus, the make-up and direction of the American cultural mainstream-is the story told in We Are What We Eat. It is a complex tale of ethnic mingling and borrowing, of entrepreneurship and connoisseurship, of food as a social and political symbol and weapon-and a thoroughly entertaining history of our culinary tradition of multiculturalism. The story of successive generations of Americans experimenting with their new neighbors' foods highlights the marketplace as an important arena for defining and expressing ethnic identities and relationships. We Are What We Eat follows the fortunes of dozens of enterprising immigrant cooks and grocers, street hawkers and restaurateurs who have cultivated and changed the tastes of native-born Americans from the seventeenth century to the present. It also tells of the mass corporate production of foods like spaghetti, bagels, corn chips, and salsa, obliterating their ethnic identities. The book draws a surprisingly peaceful picture of American ethnic relations, in which "Americanized" foods like Spaghetti-Os happily coexist with painstakingly pure ethnic dishes and creative hybrids. Donna Gabaccia invites us to consider: If we are what we eat, who are we? Americans' multi-ethnic eating is a constant reminder of how widespread, and mutually enjoyable, ethnic interaction has sometimes been in the United States. Amid our wrangling over immigration and tribal differences, it reveals that on a basic level, in the way we sustain life and seek pleasure, we are all multicultural.

'A terrific nuts and bolts account of the real business of cooking as told from the trenches. No nonsense. This is what it takes' ANTHONY BOURDAIN 'One of the most informative, funny and transparent books about the restaurant biz ever written' BRET EASTON ELLIS Sous Chef takes you behind the swinging doors of a busy restaurant kitchen, putting you in chef's shoes for an intense, high-octane twenty-four hours. Follow him from the moment he opens the kitchen in the morning, as he guides you through the meticulous preparation, the camaraderie in the hours leading up to service and the adrenalin-rush as the orders start coming in. Thrilling, addictive and bursting with mouth-watering detail, Sous Chef will leave you breathless and awestruck - walking into a restaurant will never be the same again.

Look at the back label of a bottle of wine and you may well see a reference to its terroir, the total local environment of the vineyard that grew the grapes, from its soil to the climate. Winemakers universally accept that where a grape is grown influences its chemistry, which in turn changes the flavor of the wine. A detailed system has codified the idea that place matters to wine. So why don't we feel the same way about whiskey? In this book, the master distiller Rob Arnold reveals how innovative whiskey producers are recapturing a sense of place to create distinctive, nuanced flavors. He takes readers on a world tour of whiskey and the science of flavor, stopping along the way at distilleries in Kentucky, New York, Texas, Ireland, and Scotland. Arnold puts the spotlight on a new generation of distillers, plant breeders, and local farmers who are bringing back long-forgotten grain flavors and creating new ones in pursuit of terroir. In the twentieth century, we inadvertently bred distinctive tastes out of grains in favor of high yields-but today's artisans have teamed up to remove themselves from the commodity grain system, resurrect heirloom cereals, bring new varieties to life, and recapture the flavors of specific local ingredients. The Terroir of Whiskey makes the scientific and cultural cases that terroir is as important in whiskey as it is in wine.

The Great Taste of Virginia Seafood is a showcase for the abundant variety of Virginia seafood, with over 300 recipes for seafood lovers. The Great Taste of Virginia Seafood includes: Gourmet recipes from celebrated Virginia chefs, Prize-winning recipes from the Annual Virginia Seafood Contest, Hors D'oeuvres and Appetizers, Soups and Chowders, Salads and Side Dishes, and Main Courses. The Great Taste of Virginia Seafood features a special "how to" section with black-and-white photographs on the best way to buy and prepare seafood, fun facts about fish and shellfish, historical tidbits about Virginia seafood, and 8 pages of full color photographs.

Few things in life have as much universal appeal as flowers. But why in the world would anyone eat them? Greek, Roman, Persian, Ottoman, Mayan, Chinese and Indian cooks have all recognized the feast for the senses that flowers brought to their dishes. Today, chefs and adventurous cooks are increasingly using flowers in innovative ways.Edible Flowers is the fascinating history of how flowers have been used in cooking from ancient customs to modern kitchens. It also serves up novel ways to prepare and eat soups, salads, desserts and drinks. Discover something new about the flowers all around you with this surprising history.Constance Kirker is a retired Penn State University professor of art history. Mary Newman has taught at Ohio University and the University of Malta.

From breakfast to dinner, this enticing and extensive collection of 150 healthy favorites for the Instant Pot is a beautifully photographed, one-stop source for mouthwatering weekday meals.

The Ultimate Instant Pot Healthy Cookbook sets itself apart from other less comprehensive books with 150 nutritious recipes covering every meal of the day--all well tested and authorized by Instant Pot for perfect results every time. Instant Pot expert Coco Morante lightens up traditional favorites with nutrient-rich recipes made with whole foods, natural sweeteners, and gluten- and dairy-free options, while retaining the ease of preparation and deliciously home-cooked flavors that make the Instant Pot so popular. This is the only book you'll need when looking for wholesome breakfasts, lunches, dinner, snacks, staples, and desserts the whole family will love, from Quinoa Muesli Bowls to Tomatillo Chicken Chili to Seafood Risotto to Greek Yogurt Cheesecake. With this ultimate cookbook, eating well has never been so simple.