The first official book of its kind, DC Comics: The Official Gotham City Cocktail Book is the ultimate guide to crafting classic drinks inspired by the residents of Gotham City. Based on the colorful heroes, villains, and locations of Gotham City, this compendium of delectably enticing cocktails takes readers on a trip through the home of the Dark Knight. Featuring a collection of sophisticated libations, this unique book contains both alcoholic and nonalcoholic recipes, as well as a curated selection of tasteful bar bites to pair with the beverages. With drinks inspired by everyone from Batman himself to Poison Ivy, Commissioner Gordon, and the Joker, DC Comics: Batman: The Official Gotham City Cocktail Book includes step-by-step instructions and tips on how to craft the perfect cocktail, as well as beautiful full-color photography. A refined and elegant volume, this book is an essential addition to every fan's bar cart or bookshelf.

Foreign Cinema opened its doors in 1999 in the Mission District of San Francisco, pioneers in transforming the neighborhood into a culinary destination. The dramatic experience of dining in the sweeping atrium, where films screen nightly, still enchant visitors 18 years later. Now, for the first time, chef-owners Gayle Pirie and John Clark share the best from their distinctive North African, California-Mediterranean menu. Featuring 125 signature dishes, the book spans Pirie and Clark's award-winning brunch favorites like Champagne Omelet and Persian Bloody Mary, cocktail hour with Lavender Baked Goat Cheese in Fig Leaves, and dinner fare including a Five-Spice Duck Breast with Cassis Sauce and Madras Curry Fried Chicken with Spiced Honey, alongside instructions for how to blend spice staples like Ras el Hanout. With rich storytelling throughout, Pirie and Clark offer home cooks a chance to take the restaurant into their own kitchen.

Deborah Eden Tull draws on seven years of experience as an organic farmer and chef at the self-sufficient Zen Monastery Peace Center to introduce simple but life-changing ways for urbanites to adopt a mindful and sustainable relationship with food.

Vegetables are more than just food for humans: they've been characters, companions, and even protagonists throughout history. "How Carrots Won the Trojan War" is a delightful collection of little-known stories about the origins, legends, and historical significance of 23 of the world's most popular vegetables. Curious cooks, devoted gardeners, and casual readers alike will be fascinated by the far-fetched tales of their favourite foods' pasts. Readers will discover why Roman gladiators were massaged with onion juice before battle, how celery contributed to Casanova's conquests, how peas almost poisoned General Washington, why some seventeenth-century turnips were considered degenerate, and, of course, how carrots helped the Greeks win the Trojan War (hint: carrots enabled the soldiers to stay inside the Trojan horse without a break).

He has changed the way Britain eats, has cooked for prime ministers, has thrown Hollywood actresses out of his restaurants, is one of only three chefs in England whose restaurant is rated at three Michelin stars, and is on record for swearing more times in a single hour of prime-time television than anyone in the history of British broadcasting. Better known in the United States as the host of FOX's "Hell's Kitchen," this former professional soccer player is one of the most driven, successful, and angry chefs around, and this first major biography details his story. Nothing is off-limits when Ramsay talks. He discusses the violent, alcoholic, absent father who died just days after the pair had been reconciled as adults; the best friend and protege whose bizarre suicide came hours after the two had shared a final meal; the decade-long battle to save his younger brother from heroin addiction and crime; and the real reason why Ramsay wasn't at the birth of any of his four children--and has never changed a diaper in his life. Sometimes hilarious and frequently heartbreaking, Gordon Ramsay's inspiring tale runs from the low-income housing of Glasgow to the picture-postcard countryside of Stratford-upon-Avon to some of the finest and most expensive restaurants in the world.

"Larousse Gastronomique" has been the foremost resource of culinary knowledge since its initial publication in 1938. Long revered for its encyclopedic entries on everything from cooking techniques, ingredients, and recipes to equipment, food histories, and culinary biographies, it is the one book every professional chef and avid home cook must have on his or her kitchen shelf. In fact, Julia Child once wrote, "If I were allowed only one reference book in my library, "Larousse Gastronomique "would be it, without question."
The culinary landscape has changed dramatically in the last decade, prompting a complete revision of this classic work. "Larousse Gastronomique" has now been updated to add the latest advancements that have forever changed the way we cook, including modern technological methods, such as sous-vide cooking and molecular gastronomy. All-new color ingredient-identification photographs give this edition a fresh, elegant look. And for the first time, "Larousse" features more than 400 reportage photos-candid images of upscale restaurants from around the world-that give behind-the-scenes access into the kitchens where the finest food is created. Dozens of new biographies of people who have made significant contributions to the food world debut in this revision, including such luminaries as Ferran Adria, Daniel Boulud, Alice Waters, Gaston Lenotre, Thomas Keller, James Beard, and Julia Child.
With entries arranged in encyclopedic fashion, "Larousse Gastronomique" is not only incredibly user-friendly, but it is also a fantastic read for anyone who loves food. Skip from Roasting to Robert (a classic French sauce), and then to Robiola (the Italian cheese); or go from Sake to Salad-with dozens of recipes-and on to Salamander, a type of oven used in professional kitchens for caramelizing (and named after the legendary fire-resistant animal). An index at the end of the book of all 3,800 recipes for cuisines from around the world makes it easy to find a myriad of preparations for any ingredient (eggs or chicken, for example) or type of dish (such as cakes or sauces).
The unparalleled depth and breadth of information-from the traditional to the cutting-edge-make this newest edition of "Larousse Gastronomique" indispensable for every cook.

Tasting Difference examines early modern discourses of racial, cultural, and religious difference that emerged in the wake of contact with foreign peoples and foreign foods from across the globe. Gitanjali Shahani reimagines the contact zone between Western Europe and the global South in culinary terms, emphasizing the gut rather than the gaze in colonial encounters. From household manuals that instructed English housewives how to use newly imported foodstuffs to "the spiced Indian air" of A Midsummer Night's Dream, from the repurposing of Othello as an early modern pitchman for coffee in ballads to the performance of disgust in travel narratives, Shahani shows how early modern genres negotiated the allure and danger of foreign tastes. Turning maxims such as "We are what we eat" on their head, Shahani asks how did we (the colonized subjects) become what you (the colonizing subjects) eat? How did we become alternately the object of fear and appetite, loathing and craving? Shahani takes us back several centuries to the process by which food came to be inscribed with racial character and the racial other came to be marked as edible, showing how the racializing of food began in an era well before chicken tikka masala and Balti cuisine. Bringing into conversation critical paradigms in early modern studies, food studies, and postcolonial studies, she argues that it is in the writing on food and eating that we see among the earliest configurations of racial difference, and it is experienced both as a different taste and as a taste of difference.

Lela Rose is the ultimate party girl. In her second entertaining book, she is back with advice on giving stylish parties outside, filled with ideas for beautiful table settings, flower arrangements, and specialty cocktails and canapes. The parties featured are inspired by places that matter to Lela her childhood home in Texas, her favorite vacation retreat in Jackson Hole, and her home base in New York City but their concepts easily travel, from a sundowner cocktail hour to a party celebrating local cheeses. There are stylish bird-watching excursions and a wildflower-gathering expedition under the big sky of Texas. The glory of the Tetons serves as a backdrop for a glamorous bonfire, and there is a beautifully choreographed dinner with a lunar theme on a Manhattan terrace. These and many more unique parties showcase Lela s creative flair with dozens of tips and takeaways. From always choosing a specialty cocktail to picking a pretty dress to match the theme of the party, this book shows the importance of celebrating life s everyday moments with the people who matter most.

An international celebrity and founder of molecular gastronomy, or the scientific investigation of culinary practice, Herve This is known for his ground-breaking research into the chemistry and physics behind everyday cooking. His work is consulted widely by amateur cooks and professional chefs and has changed the way food is approached and prepared all over the world.

In "Kitchen Mysteries," Herve This offers a second helping of his world-renowned insight into the science of cooking, answering such fundamental questions as what causes vegetables to change color when cooked and how to keep a souffle from falling. He illuminates abstract concepts with practical advice and concrete examples--for instance, how sauteing in butter chemically alters the molecules of mushrooms--so that cooks of every stripe can thoroughly comprehend the scientific principles of food.

"Kitchen Mysteries" begins with a brief overview of molecular gastronomy and the importance of understanding the physiology of taste. A successful meal depends as much on a cook's skilled orchestration of taste, odors, colors, consistencies, and other sensations as on the delicate balance of ingredients. Herve then dives into the main course, discussing the science behind many meals' basic components: eggs, milk, bread, sugar, fruit, yogurt, alcohol, and cheese, among other items. He also unravels the mystery of tenderizing enzymes and gelatins and the preparation of soups and stews, salads and sauces, sorbet, cakes, and pastries. Herve explores the effects of boiling, steaming, braising, roasting, deep-frying, sauteing, grilling, salting, and microwaving, and devotes a chapter to kitchen utensils, recommending the best way to refurbish silverware and use copper.

By sharing the empirical principles chefs have valued for generations, Herve This adds another dimension to the suggestions of cookbook authors. He shows how to adapt recipes to available ingredients and how to modify proposed methods to the utensils at hand. His revelations make difficult recipes easier to attempt and allow for even more creativity and experimentation. Promising to answer your most compelling kitchen questions, Hervé This continues to make the complex science of food digestible to the cook.

A Toast to Hollywood! Paramount Pictures, the oldest Hollywood studio in operation, has released countless award-winning and box office-busting movies that have spanned the age of cinema, from the medium's silent advent to talkies, color, and CGI blockbusters. Hollywood Cocktails features more than 100 cocktails inspired by over 100 iconic films, all released by Paramount Pictures. This gorgeously illustrated collection of star power is filled with film facts and detailed recipes that guarantee you'll never again be wondering what to drink or watch. Hollywood Cocktails will delight movie buffs and mixologists alike!

Many people dream of leaving the workaday world for a life of simplicity and freedom, and Margaret Hathaway and her then-boyfriend Karl did just that. In The Year of the Goat, the reader can jump in the "goat mobile" with them as they ditch their big-city lifestyle to trek across forty-three states in search of greener pastures and the perfect goat cheese. Along the way, the reader is introduced to a vivid cast of characters-including farmers, breeders, cheese makers, and world-class chefs-and discovers everything there is to know about goats and getting back to the land. But readers beware: When it comes to goat cheese, it can be love at first bite.

Uncover the science of cooking with this International Association of Culinary Professionals Cookbook Award finalist - Molecular Gastronomy: Scientific Cuisine Demystified Molecular Gastronomy: Scientific Cuisine Demystified aims to demystify the intriguing and often mysterious world of cooking that we call molecular gastronomy, or Avangard Nueva Cocina , as Ferran Adria has called it. This book provides readers with crucial knowledge of the ingredients used to execute the fundamental step-by-step techniques provided and is written to help readers expand their skills in the Molecular Gastronomy area. Written by a chef who has spent years cultivating his craft, Molecular Gastronomy: Scientific Cuisine Demystified focuses on introducing the subject to readers and future chefs who have minimal or no experience in the molecular gastronomy of various foods. With its scientific approach, Molecular Gastronomy: Scientific Cuisine Demystified provides a foundation and platform for experimentation, while delving into new and exciting cooking techniques. Stunningly illustrated with hundreds of full-color photos of finished dishes and the process along the way, this unique culinary offering breaks down the science of food while introducing future chefs to some of the most innovative techniques used in today's competitive kitchens.

'Comfort Food for Breakups' is a beautifully written food memoir with a queer bent in which the author comes to terms with her Ukranian heritage and her lesbian identity by way of their connections to food: as sustenance, as coping mechanisms, as reminders of family history, and as objects of desire.

Dining with Leaders, Rebels, Heroes and Outlaws is a marvelously funny journey into the gastronomic peccadilloes of the great, the good, and the not-so-good. Based on the findings of the British gastro-detective Fiona Ross, the Dining with Destiny series establishes a new genre: the food biography, with scandals, recipes, and their stories, allowing you to taste the culinary secret lives of presidents and prime ministers; dictators and revolutionaries; heroes and geniuses - and serve them up at your own dinner table. From Winston Churchill to Malcolm X, Golda Meir to Albert Einstein, and more, each of these figures took part in landmark historical and cultural events that have shaped and defined our way of life - but they also had to eat. Now it is time to look at their plates to discover what makes them a revolutionary, a hero, a rogue! Dining with Leaders, Rebels, Heroes and Outlaws lets you taste what's on Darwin's fork.

Join Lara Croft on a global journey and prepare delicious food from around the world with Tomb Raider: The Official Cookbook and Travel Guide. Tomb Raider: The Official Cookbook and Travel Guide is a thrilling and delicious tutorial on recipes based on the cultural history of the many locations Lara Croft has visited throughout her 25 years of global adventures--bringing the taste back home to you. Inspired by the hit Tomb Raider videogame franchise, this book features over 40 recipes from the many locations Lara Croft visits and explores across the globe, with food and drinks inspired by key characters and locations. Also included is expert information on the cultural history of the many beautiful cities and countries to which she travels. A global exploration, this unique cookbook and travel guide takes fans on an exclusive journey across the planet chasing the thrills and adventures of Lara Croft. Featuring beautiful full color photography as well as stunning art from the games, this is the ultimate gift for fans, travelers, and food aficionados alike. OVER 40 RECIPES: Features over 40 recipes inspired by the many locations Lara Croft visits across the world TRAVEL GUIDE: In addition to over 40 recipes, this book includes a one-of-a-kind travel guide celebrating the many beautiful countries and cities Lara visits 25TH ANNIVERSARY: Officially licensed by and created in partnership with Square Enix and Crystal Dynamics for the 25th anniversary of Tomb Raider