A fun, flavorful cookbook with more than 95 recipes and Power-Ups featuring chef Mason Hereford's irreverent take on Southern food, from his awarding-winning New Orleans restaurant Turkey and the Wolf

Mason Hereford grew up in rural Virginia, where his formative meals came at modest country stores and his family's holiday table. After moving to New Orleans and working in fine dining he opened Turkey and the Wolf, which featured his larger-than-life interpretations of down-home dishes and created a nationwide sensation.

In Turkey and the Wolf, Hereford shares lively twists on beloved Southern dishes, like potato chip-loaded fried bologna sandwiches, deviled-egg tostadas with salsa macha, and his mom's burnt tomato casserole. This cookbook is packed with nostalgic and indulgent recipes, original illustrations, and bad-ass photographs.

Filled with recipes designed to get big flavor out of laidback cooking, Turkey and the Wolf is a wild ride through the South, with food so good you're gonna need some brand-new jeans.

For women everywhere, a collection of fierce and often funny personal essays on finding enough, from writer Shauna M. Ahern, of 'Gluten-Free Girl' fame. Like so many American women, Shauna M. Ahern spent decades feeling not good enough about her body, about money, and about her worth in this culture. For a decade, with the help of her husband, she ran a successful food blog, wrote award-winning cookbook and raised two children. In the midst of this, at age 48, she suffered a mini-stroke. Tests revealed she would recover fully, but when her doctor impressed upon her that emotional stress can cause physical damage, she dove deep inside herself to understand and let go of a lifetime of damaging patterns of thought. With candour and humour, Ahern traces the arc of her life in essays, starting with the feeling of "not good enough" which was sown in a traumatic childhood and dogged her well into adulthood. She writes about finding her rage, which led her to find her enduring motto: enough pretending. And she chronicles how these phases have opened the door to living more joyfully today with mostly enough: friends, family and her community. Readers will be moved by Ahern's brave stories. They will also find themselves in these essays, since we all have to find our own definition of enough.

Food expert and celebrated food historian Andrew F. Smith recounts--in delicious detail--the creation of contemporary American cuisine. The diet of the modern American wasn't always as corporate, conglomerated, and corn-rich as it is today, and the style of American cooking, along with the ingredients that compose it, has never been fixed. With a cast of characters including bold inventors, savvy restaurateurs, ruthless advertisers, mad scientists, adventurous entrepreneurs, celebrity chefs, and relentless health nuts, Smith pins down the truly crackerjack history behind the way America eats.

Smith's story opens with early America, an agriculturally independent nation where most citizens grew and consumed their own food. Over the next two hundred years, however, Americans would cultivate an entirely different approach to crops and consumption. Advances in food processing, transportation, regulation, nutrition, and science introduced highly complex and mechanized methods of production. The proliferation of cookbooks, cooking shows, and professionally designed kitchens made meals more commercially, politically, and culturally potent. To better understand these trends, Smith delves deeply and humorously into their creation. Ultimately he shows how, by revisiting this history, we can reclaim the independent, locally sustainable roots of American food.

A culinary pioneer blends memoir with a joyful inquiry into the ingredients he uses and their origins-now in paperbackWhat goes into the making of a chef, a restaurant, a dish? And if good ingredients make a difference on the plate, what makes them good in the first place? In his highly anticipated first book, influential chef Peter Hoffman offers thoughtful and delectable answers to these questions. "A locavore before the word existed" (New York Times), Hoffman tells the story of his upbringing, professional education, and evolution as a chef and restaurant owner through its components-everything from the importance of your relationship with your refrigerator repairman and an account of how a burger killed his restaurant, to his belief in peppers as a perfect food, one that is adaptable to a wide range of cultural tastes and geographic conditions and reminds us to be glad we are alive.Along with these personal stories from a life in restaurants, Hoffman braids in passionately curious explorations into the cultural, historical, and botanical backstories of the foods we eat. Beginning with a spring maple sap run and ending with the late-season, frost-defying vegetables, he follows the progress of the seasons and their reflections in his greenmarket favorites, moving ingredient to ingredient through the bounty of the natural world. Hoffman meets with farmers and vendors and unravels the magic of what we eat, deepening every cook's appreciation for what's on their kitchen counter. What's Good? is a layered, insightful, and utterly enjoyable meal.

The New Artisan Bread in Five Minutes a Day is a fully revised and updated edition of the bestselling, ground-breaking, and revolutionary approach to bread-making--a perfect gift for foodies and bakers! With more than half a million copies of their books in print, Jeff Hertzberg and Zoe Francois have proven that people want to bake their own bread, so long as they can do it easily and quickly. Based on fan feedback, Jeff and Zoe have completely revamped their first, most popular, and now-classic book, Artisan Bread in Five Minutes a Day. Responding to their thousands of ardent fans, Jeff and Zoe returned to their test kitchens to whip up more delicious baking recipes. They've also included a gluten-free chapter, forty all-new gorgeous color photos, and one hundred informative black-and-white how-to photos. They've made the "Tips and Techniques" and "Ingredients" chapters bigger and better than ever before, and included readers' Frequently Asked Questions. This revised edition also includes more than thirty brand-new recipes for Beer-Cheese Bread, Crock-Pot Bread, Panini, Pretzel Buns, Apple-Stuffed French Toast, and many more. There's nothing like the smell of freshly baked bread to fill a kitchen with warmth, eager appetites, and endless praise. Now, using Jeff and Zoe's innovative technique, you can create bread that rivals those of the finest bakers in the world in just five minutes of active preparation time.

'The perfect stocking filler for any cat lover.' - Pick Me Up! magazine

20 mouth-watering recipes to cook for your cat at home.

In her latest book, food writer Debora Robertson has created a fun, indulgent book for feline fanatics.

Inspired by her cat, Dixie, she's devised an exciting menu of simple, inexpensive dinners and treats made using readily available ingredients, so they fit easily into your everyday life. With 20 recipes, there is something to tempt even the most finicky of feline palates.

The book is packed full of advice on your marvellous moggy's diet. It begins with a indispensable larder section before guiding you through everyday treats, easy one-pot dinners and delicious dishes for special occasions. Many of the dishes can be made cheaply in batches, and there is advice on how best to feed your cat.

The book includes recipes not only for good general health, but also advice on nutrition for sick or recovering cats. And because play is important, the book also contains simple craft projects, too, including a fishing pole toy, scratching post, indoor kitty garden, catnip mouse, cardboard cat playhouse and cat pillow.

There are also suggestions on making presents for your kitty, as well as tips on training and general good cat behaviour.

Die resepte in Roer met die Sterre! is dié van gaskokke by wie aan huis gekook is, professionele sjefs wat as gaste op die televisie program verskyn het, asook resepte wat Tammy-Anne tydens die program gemaak het.

Kook saam met sterre soos:

• Dozi
• Chris Chameleon
• André Schwartz
• Phillip Moolman en Susan Coetzer
• Lize Beekman
• Lizz Meiring
• Marc Lottering, en vele meer!

Christmas is a time for entertaining and for the host that means hours spent planning, shopping and decorating the house. With a good guidebook in hand, the work of holiday entertaining can be one of the joys of the seasons.

The discovery of vitamins changed our world dramatically. Terrifying diseases such as scurvy, which had claimed the lives of millions, became preventable and curable. But before long word of these 'miracles' had spread from the laboratory and into the hands of food marketers. Decades of over-hyped advertising later and we've accepted as fact the idea that dietary chemicals can be used as shortcuts to improving our health. Award-winning journalist Catherine Price goes in search of the truth about vitamins, taking us to vitamin manufacturers, food laboratories and military testing kitchens. In this page-turning investigation of the history, science and future of nutrition, she reveals just how much we still don't know about vitamins - the way they work in our bodies and the amounts we really need. Engaging, witty and personal, The Vitamin Complex proposes an alternative to our obsessive vitamin-driven approach to nutrition - given our lack of knowledge, the best way to decide what to eat is to stop obsessing and simply embrace this uncertainty head-on.

For more than 25 years Noriko Morishita has studied and practised the intricate rules of the famous Japanese Tea Ceremony, trying to master its complexities in order to find inner peace. In this vivid account of her experience of the universal trials and triumphs of adulthood, Morishita connects the core tenets of this ancient art with leading a fulfilling life, showing how we too may use mindfulness to achieve happiness.

"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.

Laurie Colwin once said: "People who like to cook like to talk about food. Without one cook giving another cook a tip or two, human life might have died out a long time ago." Too little attention is given over to these silent players responsible for influencing the recipes we enjoy the most and getting them on the table. This compilation finally addresses that injustice in an amusing and compelling 'who's who', which will appeal to all those foodies that like to know from where (or rather whom) their food is coming.

Perhaps the first celebrity chef, Alexis Soyer (1810-58) was a flamboyant, larger-than-life character who nonetheless took his profession very seriously. As the chef of the Reform Club, he modernised its kitchens, installing refrigerators and gas cookers. In 1851, during the Great Exhibition, he prepared spectacular (but financially ruinous) culinary extravaganzas at his restaurant, the Gastronomic Symposium of All Nations. In stark contrast, he organised soup kitchens during the Great Famine in Ireland and volunteered his services in the Crimea in 1855 to improve military catering. He was also a prolific inventor of kitchen gadgets, notably promoting the Magic Stove, used for cooking food at the table. First published in 1938, this biography by Helen Soutar Morris (1909-95) is based on Francois Volant and James Warren's anecdotal account of 1859 (also reissued in this series), and it faithfully conveys the adulation that Soyer engendered in his lifetime.

Written in a style similar to that of Nigel Slater s multi-award-winning food memoir Toast, this is a celebration of the glory, humour, eccentricities and embarrassments that are the British at Table.

The British have a relationship with their food that is unlike that of any other country. Once something that was never discussed in polite company, it is now something with which the nation is obsessed. But are we at last developing a food culture or are we just going through the motions?

Eating for England is an entertaining, detailed and somewhat tongue-in-cheek observation of the British and their food, their cooking, their eating and how they behave in restaurants, with chapters on amongst other things dinner parties, funeral teas, Indian restaurants, dieting and eating whilst under the influence.

Written in Nigel Slater s trademark readable style, Eating for England highlights our idiosyncratic attitude towards the fine art of dining."