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  The Life of Richard Cadbury -...

  Diane Wordsworth

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  The biography of Richard Cadbury, a son of one of the chocolate industry’s founding families, who helped grow the business during the Victorian era. 
   
  In 1824, John Cadbury opened a grocer’s shop in Bull Street in Birmingham and started to sell tea, coffee, and drinking chocolate alongside everything else. In 1831, he opened a factory and started to manufacture his own product, and by 1842 the company was selling almost thirty different types of drinking chocolate and cocoa. 
   
  In 1861, the now floundering firm was taken over by two of his sons, Richard and George, who turned things around and continued to grow the company into the organization known around the world today. The Life of Richard Cadbury is a brand-new biography that focuses on the lesser known of the brothers, looking at the history and background behind the socialist, philanthropist, and chocolatier.

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  Cupcakes!

  Elinor Klivans

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  “Without spending any more time than you would making a mix you can create cupcakes that are elegant, simple, delicious, beautiful, comforting.” —The Nibble 
   
  What’s short and sweet and cute as a button? Cupcakes! And everyone loves ‘em! Trusted favorites at picnics, potlucks, and bake sales, cupcakes go equally well at relaxed and informal gatherings or at elegant parties. Here are fifty scrumptious ways to bring smiles and those nostalgic memories back faster than a kid can lick the batter off a beater. Try a Cinnamon Sugar Puff Cupcake—they go from mixing bowl to oven to one happy taker in less than an hour. Who needs a peanut butter cup when there’s a peanut butter cupcake in the house? Ethereal Lemon Angel Cupcakes soar even higher when served with some fresh seasonal fruit. With tips and techniques for perfect cupcake-making, basic “head-start’ recipes, and gorgeous photographs, it’s time to get out the baking pans and join the cupcake craze. These diminutive cakes may be small but they stand tall in the world of sweets. 
   
  “Lush, larger-than-life photographs are just the icing on the cupcake that is this delightful contribution to the canon of confectionary cookbooks . . . Unlike several other cupcake books, Klivans’ recipes are easy to follow and produce excellent results.” —Publishers Weekly

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  Finn's World - Do What You Love...

  Finn Ní Fhaoláin

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  Most of us begin our day with a commute and a coffee. Finn Ní Fhaoláin starts hers with a surf and a smoothie.
  Enter Finn's World and you'll discover over 100 delicious and nourishing recipes, as well as her philosophy for how to be a healthy, happy human.
  Recipes include Moroccan Surfer's Breakfast, Disco Barbie Beetroot Soup, I Can't Believe it's Not Cardboard Thick Crust Pizza, and Elderflower and Redcurrant Muffins – all gluten-free.
  From where you live to what you do; from how you exercise to what you eat – Finn has discovered that it's all about balance and choosing the life that you want to lead. So get ready to join the lifestyle revolution. Do what you love. Love what you eat.
  'This is one savvy, sassy gal. Glad I found her!' Susan Jane White
  'Finn's fun and refreshing recipes reflect her love of nature and the outdoors.' Katie Sanderson

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  Gläser voller Glück - Einkochen...

  Irene Hager, Alice Hönigschmid

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  Wenn Irene und Alice mit Tomaten, Kakis oder Birnen in die Küche kommen, sind sie schon voller Vorfreude: Die Tomaten kochen sie ein, die Kakis werden zu japanischen Hoshigaki gedörrt und mit den Birnen zaubern sie einen Kuchen im Glas.
  Was auch immer sie nach Hause bringen, am Ende stehen einige frisch eingekochte Gläser auf dem Tisch. Sie enthalten Köstlichkeiten wie Aivar, Tabasco, Mispelmarmelade, Quittensaft, Knödel und Borschtsch. Alle eignen sich perfekt für Meal Prep oder als Vorrat für die langen Wintermonate, denn mit eingekochten, fermentierten und gedörrten Speisen lassen sich blitzschnell Mahlzeiten zubereiten.  
  
  » Mahlzeiten aus dem Glas: ideal für unterwegs und fürs Büro
  » Zubereitungstipps für Meal Prep und für die Wintermonate
  » Rezepte aus aller Welt: Kimchi, Curtido, Muraturi usw.
  » viel Hintergrundwissen zu Konservierungstechniken, Müllvermeidung und gesunder Ernährung

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  A History of Chowder - Four...

  Robert S. Cox, Jacob Walker

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  The evolution of New England’s famous culinary classic: chowder, in all its mouthwatering varieties—from the authors of Massachusetts Cranberry Culture.   New England’s culinary history is marked by a varying array of chowders. Early forms were thick and layered, but the adaptability of this beloved recipe has allowed for a multitude of tasty preparations to emerge. Thick or thin, brimming with fish or clams or corn, chowder springs up throughout the region in as many distinctive varieties as there are ports of call, yet always remains the quintessential expression of New England cuisine. Food writers and chowder connoisseurs Robert S. Cox and Jacob Walker dish out the history, flavors, and significance of every New Englander’s favorite comfort food.   Includes photos!

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  In Pursuit of Garlic - An...

  Liz Primeau

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  The author of Front Yard Gardens celebrates the joy of garlic—from its culinary history to advice on growing and cooking with the indispensable ingredient. Liz Primeau’s love affair with garlic began when her teenaged boyfriend took her to an Italian restaurant for spaghetti served with heavenly garlic-laced meatballs, a sublime escape from the bland English dinners she was used to at home. Here, Primeau celebrates that culinary love, discussing garlic's central place in her kitchen and garden, as well as its role in history, art, medicine, and science. Primeau shares the pleasing ritual of beginning each dinner she cooks by chopping garlic, the secret of removing garlic's tight jacket with a confident smack of a knife, as well as her favorite garlic-centered recipes. Primeau also discusses the many varieties of garlic and gives invaluable tips for growing your own. She visits garlic fairs, where she tries to track down France's elusive L'ail Rose, and she explores the issue of cheap Chinese garlic, which has invaded the North American market to the exclusion of local varieties."Packed with fascinating facts, practical advice on growing, curing and storage, recipes and personal stories.” —Winnipeg Free Press

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