""A fun cookbook for any audience." --Booklist"

Classic recipes for deep-dish, stuffed, thin-crust, and vegetarian variations.

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.

This is a foodie's paradise. Food lovers everywhere enjoy the art put into the creation of every meal--from sourcing the freshest ingredients to gourmet plate presentations, from the first bite of a small plate to the last taste of a decadent dessert. Whether their food fancy is in creating the meal or eating it, this journal is the best foodie sidekick.The Art of the Meal is organized into two sections: recipes and restaurants. In the recipes section, you can record ingredients, directions, and nutritional information. There is also plenty of room for notes or to paste in a picture of the finished creation. In the restaurants section, you can note the name of the restaurant, date of visit, and give it a 1-5 star rating. You can detail what dish is a 'must order' and which menu items are to be avoided. You also have lightly-ruled lines to record notes about the meal--the company, the atmosphere, and any other journaling you want to do. In this handy journal you have everything you need to truly enjoy the art of every meal. The fabric spine on Ellie Claire's Deluxe Signature journals allow them to lay flatter than anything on the market. They have the same gorgeous finishes (thick, acid-free paper and ink, ribbon marker, and keepsake pocket) that Ellie Claire journals are known for, making them the perfect gift.

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.