Colonial New England was awash in ales, beers, wines, cider and spirits. Everyone from teenage farmworkers to our founding fathers imbibed heartily and often. Tipples at breakfast, lunch, teatime and dinner were the norm, and low-alcohol hard cider was sometimes even a part of children's lives. This burgeoning cocktail culture reflected the New World's abundance of raw materials: apples, sugar and molasses, wild berries and hops. This plentiful drinking sustained a slew of smoky taverns and inns--watering holes that became vital meeting places and the nexuses of unrest as the Revolution brewed. New England food and drinks writer Corin Hirsch explores the origins and taste of the favorite potations of early Americans and offers some modern-day recipes to revive them today.

Explore both culture and cuisine through this collection of 100 authentic and individually tested recipes from South India, home to one of the world's oldest traditions in vegetarian cooking, now laid out in an easy, cook-as-you-read format Some of the reasons why this book belongs in your kitchen library: * A great introduction for the novice into food not typically available even in Indian restaurants* A helpful guide for those familiar with the cuisine in re-creating the authentic flavours * Notes explaining the role of each type of dish in the meal * useful menu suggestions* How-to's on everything you will need in the recipes from making sambar powder and extracting tamarind juice to using an idli mould.

An enthralling, intimate collection of essays and over 75 recipes exploring the history of eight countries to understand the impact of geopolitical conflict and its outcomes on cuisine and food system, from Somali refugee and James Beard Award-winning author of In Bibi's Kitchen.

Countries dealing with major conflict are rarely portrayed in a well-rounded light by the media. Images of disarray and decline saturate their narratives, ignoring the strength, resourcefulness, and ingenuity that arise from having to navigate conflict. With empathy, curiosity, and an insistence on sharing different aspects of human survival, Hawa Hassan gathers singular, multifaceted narratives for eight countries from around the world.

Each chapter is devoted to a different country and opens with an informative essay on the culture and its history. Recipes follow highlighting indigenous ingredients and share intimate portraits of the people preserving food culture, including food from:

• Afghanistan, such as Bolani (Stuffed Flatbread) and Borani Banjan (Stewed Eggplant with Garlic Yogurt)
• Democratic Republic of Congo, such as Chikwanga (Cassava Flour Cake) and Pondu (Cassava Leaf Stew)
• Egypt, such as Ta'ameya (Fava Bean Fritters) and Ghorayeba (Shortbread Cookies)
• El Salvador, such as Sopa de Res (Beef Shank Soup) and Pupusas con Curtido (Filled Masa Flatbreads with Cabbage Slaw)
• Iraq, such as Shorbat Adas (Lentil Soup) and Bamia (Lamb and Okra Stew)
• Lebanon, such as Malfouf (Stuffed Cabbage Rolls) and Mouhamara (Spicy Walnut and Red Pepper dip)
• Liberia, such as Ground Peanut Soup and Kala (Sweet Fried Dough)
• Yemen, such as Saltah (Lamb Stew with Fenugreek Fruth) and Sahawiq

An original and groundbreaking work, Setting a Place for Us returns agency to the people whose stories, up until now, have been ignored in the media. It sheds light on the important work of preserving recipes and food traditions in places of conflict and migration.

StorieKos is veel meer as net nog 'n kookboek. In StorieKos nooi Frik jou uit om saam met hom op reis te gaan vanaf die Karoo tot in Kaïro en van Rusland tot in Rome.

Dit is 'n kos-reisverhaal waarin hy sy passie vir “peasant food” of plattelandse kos deel – resepte en stories van mense en ervarings versamel oor 'n tydperk van bykans vier dekades. Hy deel die eenvoud en opregtheid van hierdie geregte wat die toets van tyd weerstaan het en deur die jare aangepas is in die kombuise van generasies van huiskokke.

Op sy reise dwarsoor die wêreld het mense hom ingenooi in hul huise en harte, die geheime van ou familieresepte met hom gedeel en het hy saam met hulle baie van hierdie disse leer kook in plattelandse kombuise en klein restaurante.

As jy dus hou van reis, mense en hul stories en boonop ook lief is vir kook, is hierdie 'n boek vir jou.

Pull up a chair to the kitchen table and enjoy a delicious adventure through Bluegrass food history. Kentucky's cuisine can be traced back to Cherokee, Irish, Scottish, English and German roots, among others. A typical Kentucky meal might have the standard meat and three, but there are many dishes that can't be found anywhere else. Poke sallet, despite its toxic roots and berries, is such a favorite in parts of eastern Kentucky that an annual festival celebrates it. Find recipes for dishes from burgoo to hog to moonshine and frogs. Join author Fiona Young-Brown as she details all the delectable delights sure to make the mouth water.

Memphis is equal parts music and food--the products of a community marked with grit and resiliency. The city's blues and soul music have lifted spirits, while barbecue has been a serious business ever since pork first entered the culinary landscape of Memphis with Spanish explorer Hernando de Soto, who brought the New World its first herd of pigs. Succulent pulled pork and ribs have become part of the fabric of life in the River City, and today they are cooked up in kitchens ranging from the internationally acclaimed, like Corky's, to the humblest of roadside dives. Told through the history of its barbecue is the story of the city of Memphis, from legendary joints like Leonard's Barbecue, where Elvis Presley hosted private parties, to lesser-known places like William's Bar-B-Q in the West Memphis, Arkansas neighborhood where wild, late-night blues juke joints served as a red-light district across the river from Beale Street in the 1950s and '60s. Sink your teeth into this rich history chock-full of interviews and insights from the city's finest pitmasters and 'cue gurus who continue the long tradition of creating art with meat and flame.

150 dinner recipes. Fail-proof. Delicious. Addictive. The food you want to cook, eat and share, night after night.

Nagi Maehashi is Australia's favourite cook - and it's easy to see why. Her dishes are mouthwateringly delicious, simple to understand, and even have a helpful video for every single recipe (just scan the QR code). Through her phenomenally popular online food site, RecipeTin Eats, she talks to millions of people around the world who tell her about the food they love: Nagi listens carefully and develops foolproof recipes that everyone wants to cook.

Now, in her first cookbook, Nagi brings us the ultimate curation of new and favourite recipes – from comfort food to fast and easy food for weeknights, Mexican favourites, hearty dinner salads, Asian soups and noodles, and special treats for festive occasions.

Featuring a photo and how-to video for every dish, readily available ingredients, Nagi's famously helpful notes, and Dozer, Nagi's best-loved food testing dog, this is a kitchen-shelf must-have for the novice cook, the expert seeking to perfect their technique (straight to the Beef Wellington!), and everyone in between.

Experience Africa’s vibrant food culture with 120 recipes from the continent’s most exciting culinary voices

Meet the culinarians who are setting the new African table. James Beard Award-winning author Alexander Smalls presents a vibrant library of home cooking recipes and texts contributed by 33 chefs, restaurateurs, caterers, cooks, and writers at the heart of Africa’s food movement.

Organized geographically into five regions, The Contemporary African Kitchen presents 120 warm and delicious dishes, each beautifully photographed and brought to life through historical notes, personal anecdotes, and serving suggestions.

Home cooks will discover a bounty of diverse, delicious dishes ranging from beloved classics to newer creations, all rooted in a shared language of ingredients, spices, and cooking traditions. Learn to make Northern Africa’s famed couscous and grilled meats; Eastern Africa’s aromatic curries; Central Africa’s Peanut Sauce Stew and Cocoyam Dumplings; Southern Africa’s fresh seafood and street food; and Western Africa’s renowned Chicken Yassa.

With text contributions from experts including Pierre Thiam, Selassie Atadika, Anto Cocagne, Coco Reinarhz, and Michael Adé Elégbèdé, the essay and recipe contributors to this ground-breaking survey are at the heart of the food movement of Africa, making it an essential addition to every cook and food lover’s library.

Inviting, instructive, accessible, and exciting, The Contemporary African Kitchen brings the conversation about Africa’s cuisine into homes around the world.

Chefs and countries featured: Zein Abdallah (Uganda); Agatha Achindu (Cameroon); Eric Adjepong (Ghana); Ikenna Akwuebue Bobmanuel (Nigeria); Clara Kapelembe Bwali (Zambia); Akram Cherif (Tunisia); Agness Colley (Togo);  Moustafa Elrefaey (Egypt); Arnaud Gwaga (Burundi); Mohamed Kamal (Egypt); Kudakwashe Makoni (Zimbabwe); Dieuveil Malonga (Republic of Congo); O’miel Moundounga (Gabon); Mwaka Mwiimbu (Zambia); Joseph Odoom (Ghana); Forster Oben Oru (Cameroon); Thabo Phake (South Africa); Mostafa Seif (Egypt); Mogau Seshoene (South Africa); Sifo Sinoyolo (South Africa); Mame Sow (Senegal); Sophia Teshome (Ethiopia); Pierre Thiam (Senegal); Roze Traore (Côte d’Ivoire); Matse Uwatse (Nigeria); Alfonso Videira (Angola); Nana Araba Wilmot (Ghana); Rubia Zablon (Kenya).

Almost 100 authentic dishes recall in food and drink the true flavours of Ireland. It includes classic recipes such as baked salmon and soda bread stand alongside the Irish specialities of Tyrone roast goose and carrageen jelly. Numerous fish and vegetable recipes are complemented by a diverse range of traditional cakes, puddings and centuries-old folk remedies. This is a charming and practical souvenir of Irish life.

Winner 'Best Arab Cuisine Book' - Gourmand World Cookbook Awards 2016 Palestine on a Plate showcases the wide-ranging, vibrant and truly delicious dishes of Palestine, introducing the reader to traditional methods, cooking styles and flavours. Palestinian food is not just about street-food dishes - it is about the home, where families cook and eat together every day in a way that generations before them have always done. In this book celebrated chef Joudie Kalla pays tribute to family, cooking and home by taking inspiration from the rich heritage of Palestinian cooking. Cooked with the ingredients that Joudie's mother and grandmother use, and their grandmothers before them, experience the flavours of Palestine through: zingy fattet hummus (tangy yogurt, chickpeas and hummus served over toasted pita bread and drizzled in toasted pine nuts and pomegranate seeds); satisfyingly spiced makloubeh (an upside-down spiced rice dish with lamb shoulder and fried aubergines); sticky lemon-infused yalanji (vine leaves stuffed with a herby tabbouleh); and sublimely decadent awameh (honey dumplings). Colourful, stunning photography evoking the vibrancy and romance of the country will bring Palestine into your home and make you fall in love with this wonderful way of cooking and enjoying food.

There are few books available on Parsi cuisine in English. Joyce Westrip introduces this aromatic Indian cuisine that is based upon the culinary habits of the Parsis who left Iran some 1300 years ago to settle along India's western coastline.

Vietnamese Vegetarian showcases over 80 of the tastiest vegetarian Vienamese recipes from Uyen Luu.

From quick dishes such as Sweet Potato Noodles with Roasted Fennel and Sweetheart Cabbage and Omelette Banh Mi, to dishes fit for a feast such as Mushroom and Tofu Phở and Rice Paper Pizza, as well as sweet treats like Rainbow Dessert and Lotus and Purple Sweet Potato Rice Pudding, there is a vast array of dishes for any occasion.

With tips and tricks on how to adapt the recipes to use alternative ingredients, this is bound to be everyone’s go-to book on vegetarian Vietnamese food.