Other books that might interest you

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  Kitchen Alchemy - Transforming...

  Elias Vaughn

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  Kitchen Alchemy: Transforming Simple Ingredients into Magic is a captivating exploration of the art and science behind extraordinary cooking. Written by Elias Vaughn and narrated by Hazel Monroe, this audiobook reveals how everyday ingredients can be transformed into remarkable dishes through technique, creativity, and a deeper understanding of flavor. 
  Cooking often feels like magic—and in many ways, it is. From the slow simmer of a rich sauce to the delicate balance of herbs and spices, every step in the kitchen has the power to turn the ordinary into something unforgettable. In this audiobook, Vaughn breaks down the principles behind that transformation, making it accessible to both curious beginners and experienced home cooks. 
  Blending culinary wisdom with a touch of storytelling, Kitchen Alchemy uncovers the secrets of flavor layering, ingredient pairing, and cooking methods that elevate simple meals into gourmet experiences. It encourages listeners to experiment, trust their instincts, and approach cooking with both curiosity and confidence. 
  More than just a collection of recipes, this audiobook is an invitation to see your kitchen as a place of creativity and discovery—where every dish is an opportunity to create something magical. 
  Perfect for anyone who loves cooking, learning, and experimenting, Kitchen Alchemy will inspire you to transform your everyday meals into something truly special.

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  Forbidden - A 3000-Year History...

  Jordan D. Rosenblum

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  Jews do not eat pig. This (not always true) observation has been made by both Jews and non-Jews for more than three thousand years and is rooted in biblical law. Though the Torah prohibits eating pig meat, it is not singled out more than other food prohibitions. Horses, rabbits, squirrels, and even vultures, while also not kosher, do not inspire the same level of revulsion for Jews as the pig. The pig has become a symbol for people to signal their Jewishness, non-Jewishness, or rebellion from Judaism. 
   
   
   
  Starting with the Hebrew Bible, Jordan D. Rosenblum historicizes the emergence of the pig as a key symbol of Jewish identity, from the Roman persecution of ancient rabbis, to the Spanish Inquisition, to Shakespeare's writings, to modern memoirs of those leaving Orthodox Judaism. The pig appears in debates about Jewish emancipation in eighteenth-century England and in vaccine conspiracies; in World War II rallying cries, when many American Jewish soldiers were "eating ham for Uncle Sam;" and in recent deliberations about the kosher status of Impossible Pork. 
   
   
   
  All told, there is a rich and varied story about the associations of Jews and pigs over time, both emerging from within Judaism and imposed on Jews by others. Expansive yet accessible, Forbidden offers a captivating look into Jewish history and identity through the lens of the pig.

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  The Unofficial Giants Cookbook...

  Gina Meyers

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  Title summary 
  "Your plate will be full so batter up for The Unofficial Giants Cookbook, Don’t Stop Believing. On the scoreboard you will find championship recipes sure to please the San Francisco Giants fan on your team including, Trophy Tabouli Salad, Don’t Stop Believing Bacon Wrapped Scallops, Celebration Chicken Skewers, Perfect Pitch Pasta With Broccoli And Artichokes, Team Work Taco Soup, Spring Training Sandwich Spread, and much, much more. Tantalize your taste buds with some Scoreboard Sugar Cookies, Take Me Out To A Ball Game Nutty Cluster Cookies, and Victory Red Velvet Cake. The Unofficial Giants Cookbook, Don’t Stop Believing, a winning combination."

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  What We Talk About When We Talk...

  John Lorinc

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  Featured on "The Sunday Magazine" on CBC Radio 
  SHORTLISTED FOR THE 2023 TASTE CANADA AWARD FOR CULINARY NARRATIVES 
  Nearly every culture has a variation on the dumpling: histories, treatises, family legends, and recipes about the world’s favourite lump of carbs 
  If the world's cuisines share one common food, it might be the dumpling, a dish that can be found on every continent and in every culinary tradition, from Asia to Central Europe to Latin America. Originally from China, they evolved into ravioli, samosas, momos, gyozas, tamales, pierogies, matzo balls, wontons, empanadas, potato chops, and many more. 
  In this unique anthology, food writers, journalists, culinary historians, and musicians share histories of their culture’s version of the dumpling, family dumpling lore, interesting encounters with these little delights, and even recipes to unwrap the magic of the world's favourite dish. 
  With an introduction by Karon Liu. 
  Illustrations by Meegan Lim. 
  Contributors include: Michal Stein, Christina Gonzales, Kristen Arnett, David Buchbinder, André Alexis, Miles Morrisseau, Angela Misri, Perry King, Sylvia Putz, Mekhala Chaubal, Arlene Chan, Chantal Braganza, Naomi Duguid, Eric Geringas, Matthew Murtagh-Wu, Monika Warzecha, Bev Katz Rosenbaum, Tatum Taylor Chaubal, Domenica Marchetti, Julie Van Rosendaal, Amy Rosen, Cheryl Thompson, Jennifer Jordan, Marie Campbell and Navneet Alang

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  The Company - A Short History of...

  John Micklethwait, Adrian...

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  Chosen by BusinessWeek as One of the Top Ten Business Books of the Year 
  With apologies to Hegel, Marx, and Lenin, the basic unit of modern society is neither the state, nor the commune, nor the party; it is the company. From this bold premise, John Micklethwait and Adrian Wooldridge chart the rise of one of history’s great catalysts for good and evil. 
  In a “fast-paced and well-written” work (Forbes), the authors reveal how innovations such as limitations on liability have permitted companies to rival religions and even states in importance, governing the flow of wealth and controlling human affairs—all while being largely exempt from the rules that govern our lives. 
  The Company is that rare, remarkable book that fills a major gap we scarcely knew existed. With it, we are better able to make sense of the past four centuries, as well as the events of today. 
  “Remarkable … True believers in the free market faith and heretics alike will profit from knowing this history.”—San Francisco Chronicle

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  Consider the Oyster

  M.F.K. Fisher

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  A deep dive into the culinary, literary, and underwater lives of that most noble and inscrutable bivalve, the oyster.In Consider the Oyster, M.F.K. Fisher explores the many lives of the mysterious oyster—from its strange cloistered existence in the watery depths to the many roles it has played in our culinary history as table fare both humble and refined. In this canonical study of one of the ocean’s most intriguing inhabitants, Fisher combines folklore, family history, memoir, and recipes to evoke a picture of a most compelling creature. Whether describing her own introduction to the “strange cold succulence” of an oyster as a young woman in Marseille and Dijon, or her mother’s delight at encountering oyster loaf in a girls’ dorm in the 1890s, M.F.K. Fisher’s wise, witty prose piques the appetite and rouses the senses to consider the hidden possibilities of this most beguiling mollusk.

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