Other books that might interest you

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  Godforsaken Grapes - A Slightly...

  Jason Wilson

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  There are nearly 1,400 known varieties of wine grapes in the world—from altesse to zierfandler—but 80 percent of the wine we drink is made from only 20 grapes. In Godforsaken Grapes, Jason Wilson looks at how that came to be and embarks on a journey to discover what we miss. Stemming from his own growing obsession, Wilson moves far beyond the “noble grapes,” hunting down obscure and underappreciated wines from Switzerland, Austria, Portugal, France, Italy, the United States, and beyond. In the process, he looks at why these wines fell out of favor (or never gained it in the first place), what it means to be obscure, and how geopolitics, economics, and fashion have changed what we drink. A combination of travel memoir and epicurean adventure, Godforsaken Grapes is an entertaining love letter to wine.

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  Cocktails with a Twist - 21...

  Kara Newman

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  More than 100 variations on twenty-one classic cocktail recipes: Martini, Bloody Mary, Gimlet, Manhattan, Margarita, Moscow Mule, Sangria, and other iconic drinks.  A Top Ten Nominee for the 2020 Spirited AwardsFinalist for the 2020 IACP Award for Best Cookbook, Wine, Beer or Spirits   For anyone looking to expand their palate and discover a new favorite go-to drink, this inventive cocktail book is just the thing. Each chapter is based on a classic (like the Manhattan), but inside readers will discover numerous riffs (like swapping Irish whiskey for rye to make a Blackthorn, or substituting amaro for vermouth to make a Black Manhattan). More than 100 variations on twenty-one modern classic cocktail recipes are accompanied by helpful tips on keeping a well-stocked bar, garnishing drinks, and throwing a party. With bold coloring and classic recipes and intriguing variants, Cocktails with a Twist is a cocktail book unlike any other.

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  Cook Beautiful

  Athena Calderone

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  The debut cookbook from the creator of EyeSwoon features 100 seasonal recipes for meals as gorgeous as they are delicious. 
   
  In Cook Beautiful, Athena Calderone reveals the secrets to preparing and presenting unforgettable meals. As “The modern girl’s Martha Stewart”, Athena cooks with top chefs, hosts incredible dinners, and designs stunning tablescapes—all while balancing the visual elements of each dish with incredible flavors. In her debut cookbook, she shows us how to achieve her impeccable yet approachable cooking style (New York Times T Magazine). 
   
  Included are 100 recipes with step-by-step advice on everything from prep to presentation—from artfully layering a peach and burrata salad to searing a perfect steak. Recipes include Grilled Zucchini Flatbread with Ramp-Pistachio Pesto, Stewed Pork with Squash and Walnut Gremolata, Blood Orange Bundt Cake with Orange Bitters Glaze, and more. Organized by season, each section closes with a tablescape inspired by nature, along with specific table décor and entertaining tips.

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  Red Sauce - How Italian Food...

  Ian MacAllen

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  In Red Sauce, Ian MacAllen traces the evolution of traditional Italian-American cuisine, often referred to as "red sauce Italian," from its origins in Italy to its transformation in America into a new, distinct cuisine. It is a fascinating social and culinary history exploring the integration of red sauce food into mainstream America alongside the blending of Italian immigrant otherness into a national American identity. The story follows the small parlor restaurants immigrants launched from their homes to large, popular destinations, and eventually to commodified fast food and casual dining restaurants.Drawing on inspiration from Southern Italian cuisine, early Italian immigrants to America developed new recipes and modified old ones. Ethnic Italians invented dishes like lobster fra Diavolo, spaghetti and meatballs, and veal parmigiana, and popularized foods like pizza and baked lasagna that had once been seen as foreign. Eventually, the classic red-checkered-table-cloth Italian restaurant would be replaced by a new idea of what it means for food to be Italian, even as "red sauce" became entrenched in American culture. This book looks at how and why these foods became part of the national American diet, and focuses on the stories, myths, and facts behind classic (and some not so classic) dishes within Italian-American cuisine.

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  Tea with Bea - Recipes from...

  Bea Vo

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  Bea's of Bloomsbury has been offering mouth-watering teatime treats in the heart of London since 2008. Every day the layer cakes, meringues and tiers of cupcakes in the shop window entice passers-by. Now you can enjoy Tea with Bea in your own home with these easy-to-follow recipes. Cookies & bars are made to enjoy with a cup of tea. Be it lavender shortbread or double chocolate chip cookies, there's something here to fill the tins. Imagine afternoon tea and what spring to mind are Scones & Small Cakes. Bea provides the ultimate scone recipe and other sweet fingerfood, such as French macarons. When teatime calls for something special, turn to the Tarts chapter. With recipes for two types of dough, and golden whisky pecan custard pie and key lime pie, you won't be stuck for ideas. Bea's key to cake success is a handful of failsafe recipes that she can always rely on. The Cake chapter is devoted to staple recipes which can be embellished or layered to create the dazzling ideas in the Special Cakes chapter. And when only a Cheesecake will do, you'll find plenty of choice here - from the simple to the sublime.Bea Vo is a chef and the owner of Bea's of Bloomsbury. Born in the Washington D.C. area, she first discovered her love of pastry at the age of seven when she managed to get flour on the ceiling. Upon graduating in Science and Technology at Cornell University, she immediately threw herself into cuisine. She trained at Le Cordon Bleu and opened Bea's of Bloomsbury in 2008, with branches in London's literary Bloomsbury, the City of London and Chelsea.

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  Intermittent Fasting for Women...

  Lacy Holland

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  Have You Just Blown Out The Candles On Your Big 5-O Birthday Cake?Whether you’re the new face of 50 or just a 21-year-old with 29 years of experience, it’s time to take your diet seriously. Your body at 50 starts processing foods differently, and you need to keep up with your body’s changes if you want to look great and feel healthy.Intermittent Fasting For Women Over 50: Everything You Need To Know To Make The Next 50 Even Better!First of all, Lacy Holland, the author of this game-changing intermittent fasting 101 guide, started researching her body’s new habits once she hit her golden jubilee mark. As soon as she turned 50, she started noticing changes in her body’s reactions, metabolism, and energy levels.Losing weight is becoming more and more difficult, your hormones seem to be out of control some days, and eating healthy seems harder than ever. Does that sound familiar?That’s exactly why Lacy decided to focus on women over 50 who want to maintain a healthy lifestyle. After months of research she was able to gather her findings and organize them in an easy-to-follow, comprehensive intermittent fasting guide for women over 50.Top 5 Key Reasons This Intermittent Fasting Book For Women Will Change Your Habits: ??? Understand Your Body: learn more about your body’s functions at 50. Eat Clean & Healthy: discover recipes that will help you feel healthier and stronger. Plan Intermittent Fasting: avoid common rookie mistakes and overcome early obstacles. Make Your Meals Count: learn how to cook mouth-watering meals that will keep you full and happy.  Stick To The Plan: understand how to avoid temptations and build healthier eating habits.You can master intermittent fasting, even if you are a complete rookie. By the end of this easy-to-understand weight-loss guide for women, you will be able to start your new diet with confidence!Scroll Up, Click “Buy Now” & Leave Your Old Eating Habits Behind You Once & For All!

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