In "The Party," Sally Quinn turns her trademark sharp wit on the Washington social scene and offers an irreverent look at what goes on at the parties you read about in the columns. From seating debacles to real-life scandals, she reveals her firsthand experiences as a member of the Washington power elite to illustrate how to entertain for any occasion.

No one knows better than Quinn how to make parties work. She has thrown some of the most talked-about parties and has attended most of the others. As Quinn writes, all that is necessary is that the host live by the golden rule: "Treat your guests the way you would like to be treated."

"The Party" provides a checklist of ideas to help make the important decisions--such as what time of day (or night) or month and how to choose the invitations, the place, the food, the booze, the setting, the table, the entertainment, and, above all, the guests. Within these guidelines, Quinn tells about her own adventures, stories, and techniques from all kinds of different parties--from the elaborate, formal dinner to the impromptu get-together. Her playful, poignant, and often hilarious accounts of party disasters from her own and others' parties will strike a chord with anyone who has ever entertained.

"The Party" is not only an amusing and lively glimpse into the party scene but also a useful and practical guide to making your own parties a success and guaranteeing that your guests will want to come back.

This is the second volume of a series from the Department of Archaeology at Nottingham University which organises a postgraduate conference on this particular theme in the early summer of each year. Save for the keynote essay by the archaeologist of Roman Britain, Hilary Cool, all the authors are postgraduate researchers. While the importance of nutrition for survival has long been recognised, increasing emphasis is being put on the cultural significance of the production, distribution and consumption of foodstuffs throughout all archaeological periods. These papers reflect an interest in the sorts of foods consumed, the ways in which they were consumed, and the consequences of their consumption. Contributions range widely over Europe and Asia and cover several forms of historical or archaeological investigation based on documentary and visual records as well as excavation and chemical analysis. In like manner, a number of different historical and prehistorical eras are under discussion.

A James Beard Award-winning writer captures life under the Red socialist banner in this wildly inventive, tragicomic memoir of feasts, famines, and three generations
With startling beauty and sardonic wit, Anya von Bremzen tells an intimate yet epic story of life in that vanished empire known as the USSR--a place where every edible morsel was packed with emotional and political meaning.
Born in 1963, in an era of bread shortages, Anya grew up in a communal Moscow apartment where eighteen families shared one kitchen. She sang odes to Lenin, black-marketeered Juicy Fruit gum at school, watched her father brew moonshine, and, like most Soviet citizens, longed for a taste of the mythical West. It was a life by turns absurd, drab, naively joyous, melancholy--and ultimately intolerable to her anti-Soviet mother, Larisa. When Anya was ten, she and Larisa fled the political repression of Brezhnev-era Russia, arriving in Philadelphia with no winter coats and no right of return.
Now Anya occupies two parallel food universes: one where she writes about four-star restaurants, the other where a taste of humble "kolbasa" transports her back to her scarlet-blazed socialist past. To bring that past to life, in its full flavor, both bitter and sweet, Anya and Larisa, embark on a journey unlike any other: they decide to eat and cook their way through every decade of the Soviet experience--turning Larisa's kitchen into a "time machine and an incubator of memories." Together, mother and daughter re-create meals both modest and sumptuous, featuring a decadent fish pie from the pages of Chekhov, "chanakhi "(Stalin's favorite Georgian stew), blini, and more.
Through these meals, Anya tells the gripping story of three Soviet generations--
masterfully capturing the strange mix of idealism, cynicism, longing, and terror that defined Soviet life. We meet her grandfather Naum, a glamorous intelligence chief under Stalin, and her grandmother Liza, who made a perilous odyssey to icy, blockaded Leningrad to find Naum during World War II. We meet Anya's hard-drinking, sarcastic father, Sergei, who cruelly abandons his family shortly after Anya is born; and we are captivated by Larisa, the romantic dreamer who grew up dreading the black public loudspeakers trumpeting the glories of the Five-Year Plan. Their stories unfold against the vast panorama of Soviet history: Lenin's bloody grain requisitioning, World War II hunger and survival, Stalin's table manners, Khrushchev's kitchen debates, Gorbachev's disastrous anti-alcohol policies. And, ultimately, the collapse of the USSR. And all of it is bound together by Anya's passionate nostalgia, sly humor, and piercing observations.
" Mastering the Art of Soviet Cooking" is that rare book that stirs our souls and our senses.

"From the Hardcover edition."

Salt is magical. What other single ingredient enhances our food to make each component taste more of itself, and brings together all the elements of a dish so it sings with deliciousness? And it's not just about flavour, these crystals contain trace elements needed for our very survival. Do Sea Salt will change the way you think about salt - and how you use it. Written by the founders of Halen Mon, the Anglesey sea salt used by home cooks and world-famous chefs alike, you will discover: o How to season your food properly o The role that sea salt plays in our health o How to make your own sea salt o With favourite recipes from salt-baked fish to sea-salted chocolate truffles, Do Sea Salt shows how this humble ingredient has the ability to take food from bland to brilliant.

The book is targeted to aspiring bon vivants, modern metrosexuals, millennials, and hipsters eager to become the new gentleman. Content not only includes quick guides to great drinks, foods, and cigars, but also makes the case for why every real gentleman needs a great flask, a classic pen, and a watch that may not be "smart" but will make you look and feel like 007. Features short essays on each subject, with classic illustrations accompanying each, all in a handsome package that will evoke thoughts of a trusted old leather-bound book.

"These are stories about culture," writes J. Kenji Lopez-Alt in his introduction. "About how food shapes people, neighbourhoods, and history." This year's Best American Food Writing captures the food industry at a critical moment in history - from the confrontation of abusive kitchen culture, to the disappearance of the supermarkets, to the rise and fall of celebrity chefs, to the revolution of baby food. Spanning from New York's premier restaurants to the chile factories of New Mexico, this collection lifts a curtain on how food arrives on our plates, revealing extraordinary stories behind what we eat and how we live. The Best American Food Writing 2020 includes Burkhard Bilger, Kat Kinsman, Laura Hayes, Tamar Haspel, Sho Spaeth, Tim Murphy and others.

The first official cookbook from Goodful helps people take simple, intentional steps to eat and live well--with more than 100 recipes that make everyday meals a nourishing, mindful experience.

Sometimes holistic lifestyles touted in the media can be expensive, time-consuming, or out-of-reach. Goodful breaks this mold by lending a helping hand to those interested in living well without pretension, judgement, or breaking the bank. We know that nutrition means something different to everyone. All of our recipes indicate if they are vegan, vegetarian, gluten free, or dairy free. We encourage readers to tailor anything and everything to best suit themselves and their loved ones.

The Goodful Cookbook offers more than 100 recipes along with 50 beautiful photos, illustrations, tips, useful charts, and guides for bringing wellness into your whole life such as a "what's in season?" chart, foods for your mood, and a food storage guide. We wrote this book for you and your intentions. The Goodful Cookbook shows how anyone (yes, even you!) can enjoy a mindful, nutritious, and sustainable lifestyle. Half of the recipes are fan favorites and star performers from our videos and the other half are new and never before seen.

Want to learn more? Check us out on social media. Our audience loves us not only for our easy recipes based on nourishing whole foods, but also for our home hacks like "How to Regrow Vegetables from Kitchen Scraps" and features on self-care, gardening, fitness, and sustainability.

USA TODAY BESTSELLER • Easy, delicious ketogenic recipes all with ten ingredients or less, from the founder of the mega-popular keto website Wholesome Yum.

“Loaded with family-friendly keto staples that don’t take hours to prepare, this book is a slam dunk for keto beginners and experts alike.”—Mark Sisson, New York Times bestselling author of The Keto Reset Diet and The Primal Blueprint

NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY BUZZFEED

There's a reason that the ketogenic diet has become so wildly popular: It truly works! And weight loss is just the beginning. Studies have shown that the keto diet stabilizes mood, raises energy levels, controls blood sugar, lowers blood pressure, improves cholesterol, and more.

Unfortunately, many people are intimidated by keto--they don't have a lot of time to cook, they have a whole family to feed, or they worry that they'll miss their favorite meals. That is why Maya Krampf created her now hugely popular website, Wholesome Yum, to share easy keto recipes all with ten ingredients or less. And now, in her first cookbook, Maya is determined to show people that a keto lifestyle does not have to be complicated, time-consuming, unsustainable, or boring.

The Wholesome Yum Easy Keto Cookbook features 100 super-simple, I-can't-believe-that's-keto recipes including flourless chocolate chip peanut butter waffles, sheet pan sausage breakfast sandwiches, crispy keto chicken fingers, spaghetti squash ramen soup, keto garlic bread sticks, cinnamon roll pizza, and much more. You don't have to give up your favorite foods--virtually anything you like to eat can be made keto, and delectably so. The book also features a primer on the keto diet, essential pantry-stocking tips, and a section dedicated to creating Maya's signature "fathead" keto dough that is used to prepare delicious keto breads, pastries, tortillas, and more.

Bread machines provide the pleasure of creating sensational baked goods with the minimum of effort. This comprehensive guide shows you how and provides 150 heart-warming classic recipes. The book begins with an introduction to the types of breads and doughs. The techniques section explains the basics about machines, how different ingredients can be added and how traditional techniques like kneading and shaping can be used with your machine to make more specialized breads. The recipes are organized into chapters by styles of bread, and include different types from all around the world. Each has been tested and adapted for baking at home with your bread machine so that you can prepare all of your favourite breads with ease.

What could be better than standing on top of a mountain, snow sparkling, the slopes calling? Not much, except perhaps skiing down to a warm, home-cooked meal that comes together effortlessly.
"The Ski House Cookbook" makes it all possible with 125 recipes that will keep you on the slopes or winding down with friends afterward, not stuck at the stove. Here are easy and delicious meals designed with minimum prep times for often limited home-away-from-home kitchens, from quick-cooking roasts, sautes, and other fast meals to slow-cooker dishes and recipes that can be made in advance and frozen. And, to get you in the right frame of mind, each recipe is coded with a difficulty rating that corresponds to the familiar green dots, blue squares, and black diamonds of the slopes.
Start the day with 'Twas the Night Before French Toast (assembled in advance and baked in the morning) to keep you going until lunchtime, when a Colorado Cubano (made in a flash from readily available deli meats) will refuel you for the afternoon. An entire chapter of apres-ski snacks, including Green Mountain Fondue and Spicy Roasted Chickpeas, helps tide you over until dinner, which includes tempting options such as Roasted Pork Loin with Cherry Balsamic Pan Sauce, Mogul Beef Chili, and Roasted Brussels Sprouts with Bacon. Hearty soups and pastas and indulgent desserts round out this collection of recipes that will warm you up from the inside out.
In addition to the irresistible recipes, "The Ski House Cookbook" offers practical information on cooking at high altitudes, a section on getting the most out of your slow cooker, and 50 beautiful full-color photographs of the great dishes and snowy landscapes that skiers love. So whether you're hitting the slopes or just dreaming of days in the lodge, a double diamond pro or struggling down the bunny hill for the first time, here is your go-to guide to making easy, satisfying, and comforting winter meals.

New Zealand's favourite and bestselling cookbooks for flatters. Moving away from the family home doesn't mean you have to miss out on great home-cooked meals. With over 200 easy-to-make but delicious budget-friendly recipes, let Food for Flatters show you how to take care of yourself (just like mum would). There's food here for every occasion - breakfast through to dinner, delicious desserts and great baking secrets - whether you're eating by yourself or hosting your own dinner party. In typical Edmonds style, you'll find your traditional favourites with a fun, fresh twist. It's the cookbook every Flatter needs!

A delightful and hilarious classic about the joys of the table, "The Physiology of Taste "is the most famous book about food ever written. First published in France in 1825 and continuously in print ever since, Jean Anthelme Brillat-Savarin's masterpiece is a historical, philosophical, and epicurean collection of recipes, reflections, and anecdotes on everything and anything gastronomical. Brillat-Savarin--who famously stated "Tell me what you eat and I shall tell you what you are"--shrewdly expounds upon culinary matters that still resonate today, from the rise of the destination restaurant to matters of diet and weight, and in M. F. K. Fisher, whose commentary is both brilliant and amusing, he has an editor with a sensitivity and wit to match his own.

The legendary cooking teacher whom GQ calls "the most impactful living chef in America" shares his favourite chicken and vegetable recipes from a half-century career spanning two continents. Some, like Poulet a la Creme and Baker's Wife Potatoes, recall the country French dishes of his childhood, while Chicken with Cognac Sauce and Velvet Spinach come from his days in fine French restaurants. Most, though, are born in his contemporary Connecticut kitchen. All have that trademark Pepin touch: made with just a few steps but sublime enough for company, from Roast Split Chicken with Mustard Crust to Caramelised Tomatoes Provencal. Charmingly illustrated with Pepin's paintings, this little compendium is perfect for revitalising every cook's repertoire.

For anyone wishing to learn more about Korean culture, enjoy Korean tea, visit beautiful tea gardens or become an expert in Korean tea, this photo-filled, comprehensive guide to Korean tea and tea gardens is the perfect book. Following a quick and enjoyable read, you will find yourself full of practical knowledge of what makes Korean tea and tea gardens so unique. This is the first-ever English book written on Korean tea and tea gardens. The original Korean version of the book went into the second printing soon after it was first published in 2021. There are more than 240 photos covering 80+ beautiful Korean tea gardens and historical tea culture sites throughout Korea. With contact information included for every tea garden, you will be able to contact, access or visit these gardens in Boseong, Hadong, Jejudo, Gangjin, Jangheung, Haenam and various other regions in Korea. There are maps showing the locations of tea gardens and cultural sites and that will make your travel planning much easier. This book introduces the uniqueness of Korean tea, whereabouts of Korean tea gardens, how to serve and drink tea in the traditional way, cultural history of Korean tea, development of modern Korean tea industry, Korean tea festivals, Korean tea ceramic sites and tea ceremony steps to appreciate Korean tea. Along with gaining knowledge of Korean tea, you can also feel the culture, serenity and beauty of Korea through this thoughtful guide. This new discovery awaits you. Author Yang Seok Yoo also authored The Book of Korean Tea. Co-author Esther Yoo brings the spirit of discovery into this guide from her close connection to culture and her wealth of travel experiences around the world.