Other books that might interest you

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  Home Baked - More Than 150...

  Yvette van Boven

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  “Full of everything I love—cookies, pies, bread, humor, watercolor illustrations, and gorgeous photography . . . This book will be my baking go-to.” —Erin Gleeson, New York Times–bestselling author of The Forest Feast 
   
  Food stylist and cook Yvette van Boven, author of Home Made—named one of the Top Ten Cookbooks of the Year by Details—now celebrates the art of baking in Home Baked. 
   
    
   
  Complete with her signature illustrations and scenic photographs of Ireland and Paris, Home Baked is a beautiful collection of van Boven’s favorite baked goods—warm bread from the oven, sweet banana bread, a gooey cinnamon and caramel pull-apart loaf, rich chocolate cake, shortbread cookies, and more. And alongside these beautiful images of delicious treats, she provides step-by-step instructions for how to make them in your own home. And she leaves no one out—working with different types of flours (including gluten-free) so there’s something for everyone to bake. Her inviting voice, easy-to-follow recipes, and beautiful photos make Home Baked a real treat.

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  Farmhouse Cheeses of Ireland

  Glynn Anderson, John McLaughlin

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  Ireland is home to a range of cheeses whose excellence is recognised internationally. At the forefront are farmhouse cheesemakers whose world is explored here for the first time in a comprehensive guide to the producers and the cheeses they make. Each cheese is described in detail, its characteristics such as colour, texture, aroma and flavour. Cheese facts are presented with easy-to-read icons indicating the species/breed of animal milked, whether the milk is raw or pasteurised, if traditional or vegetarian rennet is used, and whether the cheese is produced under organic principles. Supporting information includes the history of cheesemaking in Ireland, how cheese is made and best conserved, and resources for cheese lovers. Derry Clarke, Ross Lewis, Catherine Fulvio, Clodagh McKenna, Denis Cotter, Darina Allen, Rachel Allen and others contribute Irish farmhouse cheese recipes. Lavish photography complements this exploration of the world of Irish cheeses.

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  Sugar - A Bittersweet History

  Elizabeth Abbott

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  This dramatic history of an ingredient that changed the world “offers up a number of fascinating stories” (The New York Times Book Review). 
   
  Sugar explores the history behind the sweetness, revealing, among other stories, how powerful American interests deposed Queen Lili’uokalani of Hawaii; how Hitler tried to ensure a steady supply of beet sugar when enemies threatened to cut off Germany’s supply of overseas cane sugar; and how South Africa established a domestic ethanol industry in the wake of anti-apartheid sugar embargos.  
   
  The book follows the role of sugar in world events and in individual lives up to the present day, showing how it made eating on the run socially acceptable and played an integral role in today’s fast food culture and obesity epidemic. Impressively researched and commandingly written, Sugar will forever change perceptions of this tempting treat. 
   
  “A highly readable and comprehensive study of a remarkable product.” —The Independent 
   
  “Epic in ambition and briskly written.” —The Wall Street Journal 
   
  “Readers will never again be able to casually sweeten tea or eat sweets without considering the long and fascinating history of sugar.” —Booklist

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  The 100 Greatest New Orleans...

  Roy F. Guste

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  The very best of Louisiana cuisine from the former chef and proprietor of the legendary Antoine’s. From restaurateur and French-trained chef Roy F. Guste, Jr., The 100 Greatest New Orleans Creole Recipes presents a selection of choice recipes ranging from “Haute Creole” entrées like daube glacée to hearty red beans and rice. For generations, these dishes have graced the tables of famous dining establishments and family kitchen tables alike, proving their universal appeal and enduring popularity.  Chef Guste has simplified the steps of some his grander recipes, testing each one using only four saucepans, a skillet, and the bare minimum of utensils. The key to producing authentic Creole food, as he emphasizes, is the simplicity of the process and the freshness of the ingredients. Follow these recipes and you can create the true flavor of Louisiana.  Accompanying these recipes are beautiful period illustrations, as well as reminiscences and anecdotes of the recipes’ origins that only a few other true Louisianians would know. With gumbos, bisques, blackened dishes, appetizers, drinks, and desserts, this book makes Creole dining equally elegant and effortless.

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  Living the Mediterranean Diet -...

  Rea Frey, Nick Nigro, Bay Ewald

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  A full-color guide to the Mediterranean Diet, featuring weight-loss techniques, lifestyle changes and tasty recipes. 
   
  Living the Mediterranean Diet creates an approachable way to maintain a healthy and active lifestyle and includes a bounty of traditional Mediterranean recipes presented with a California flair. With the fresh and nutritious recipes in this book, you can enjoy creative dishes to stay healthy and fit: 
   
  • Butternut Squash-Pomegranate Hummus 
   
  • Eggplant and Kalamata Rolls 
   
  • Heirloom Tomato and Kale Pizza 
   
  • Barley Risotto with Mushroom, Fig and Arugula 
   
  • Wild Salmon with Dill-Yogurt Sauce 
   
  • Tuscan Tomato and Cannellini Soup with Kale 
   
  • Seared Scallops over Spinach 
   
  • Whole Roasted Apple-Rosemary Chicken 
   
  • Farfalle Pasta with Sunflower Seed Pesto 
   
  • Quinoa Kale Salad with Roasted Squash 
   
  Hearty whole grains; crisp, farmers’ market vegetables; luscious, garden-grown fruits; freshly caught fish—the Mediterranean Diet has proven itself as one of the most sustainable programs for improving health and achieving your ideal weight. 
   
  “Mediterranean dining came naturally to the authors. Nigro’s family was Italian-American, so it was in his blood. And Ewald’s family grew up on a farm, so their focus on fresh, un-processed, plant-based foods was already a way of life. I like that this is more a lifestyle than a diet. It doesn’t endorse CrossFit and protein shakes. It is instead a life that embraces enjoyment. Pleasure is to be found in nature, health in eating naturally.” —Ellen Clifford, writer for HelloGiggles (the positive online community founded by Zooey Deschanel, Molly McAleer, and Sophia Rossi)

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  My Italian Kitchen - Favorite...

  Luca Manfé

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  A collection of authentic Italian family recipes from the Season 4 winner of MasterChef!    Most of Italian chef Luca Manfe’s early memories, especially of family holidays, revolve around food. Passed down from his nonnas, these recipes reflect the warm, rustic flavors of Friuli, Italy: rich frico, risotto, and savory polenta. Also showcased are the lighter bites that pair perfectly with a glass of wine: crostini with ricotta and honey, or a tramezzini, the Italian version of English high-tea sandwiches. Standout desserts include the tiramisu he made with his mother when he was eight years old and his now-famous basil panna cotta that helped win him the title of MasterChef.   “I love to teach,” says Manfe, “I’ll show you the fundamentals of fantastic Italian food, including homemade stock (I swear, it’s easy), pasta from scratch, and more. My Italian Kitchen is packed with the food that I love and that you and your family will love too.”

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