Other books that might interest you

• 

  The Curious Bartender Volume II...

  Tristan Stephenson

  • 0
  • 0
  • 0

  "His practical experience blends perfectly with his academic knowledge in this informative and entertaining guide to making the perfect cocktail." Review for The Curious Bartender Volume I, The Daily Mail.
  Tristan Stephenson is back to shake up the cocktail world once more, perfecting classic cocktails and offering his signature reinventions using his world-renowned mixology skills.
  The Curious Bartender Volume II: The New Testament of Cocktails is the sixth book by bestselling author and legendary bartender Tristan Stephenson.
  You'll find 64 of the finest cocktails there have been, are or will be: 32 perfected classics and 32 game-changing reinventions of classics. Tristan makes you discover tastebuds and talents you never knew you had. He'll show you the tools of the trade, the techniques he swears by and how to experiment to create your own cocktail sensations.
  Tristan's done all the hard work for you, selflessly trying every drink known to man to uncover what partners perfectly. All you have to do is leaf through the pages of this – the holy grail of cocktail books.

  Show book

• 

  Jacques Pepin Art of the Chicken...

  Jacques Pépin

  • 0
  • 0
  • 0

  From legendary chef Jacques Pepin, a book celebrating his lifelong love of chickens, featuring dozens of his celebrated paintings and more than 50 recipes, along with a treasure trove of poignant and often humorous stories. 
  Chicken may not be an extravagant ingredient, but for master chef Jacques Pépin, it is the one he turns to most frequently—to cook and to paint. In this beautifully illustrated book, Jacques reminisces on his life through the lens of the humble bird, from his childhood in rural France, where he chased chickens and watched as his maman turned them into her poulet à la crème, to his demanding apprenticeship and long, illustrious career—cooking Chicken Chasseur for Charles de Gaulle and his family, turning down a chance to work as JFK’s White House Chef for a job at Howard Johnson’s, and appearing on television alongside food-world luminaries like Julia Child. Throughout are Jacques’ favorite chicken and egg recipes, conveyed as if he were sharing them over a dinner table. Most significantly, the book displays dozens of Jacques’ stunning paintings of chickens. “If it clucks or scratches, it’s likely that Jacques has painted it.” This unique book is the next best thing to a visit to Jacques’ home, which would include a tour of his art studio, captivating conversation as he cooks, and a toast with a glass of wine over a simple meal of perfect roast chicken.   
  Supplemental enhancement PDF accompanies the audiobook.

  Show book

• 

  Checking Out Chiantis from...

  Vine Talk, Various Authors

  • 0
  • 0
  • 0

  Stylish, trend-setting, and bold, Vine Talk's host Stanley Tucci invites a panel of celebrity friends to join him for engaging conversation and blind taste-tests from different selections of world famous wineries each week. Regardless of personal expertise, all can enjoy the intriguing dialogue from each diverse panel.A Hachette Audio production.

  Show book

• 

  The Southern Pantry Cookbook -...

  Jennifer Chandler

  • 0
  • 0
  • 0

  Using checklists and smart strategies, Jennifer Chandler helps readers unearth dozens of Southern meals waiting to be discovered in their well-stocked pantries.Nothing can discourage a home cook quite like being unprepared such as running to the store for that one item, getting halfway through a recipe and realizing something is missing, or simply not knowing quite where to begin.Kitchen pro, food writer and author Jennifer Chandler returns with The Southern Pantry Cookbook, a fail-safe game plan for ensuring mealtime success with over 100 scrumptious delicacies.Chandler helps readers stock their shelves with ingredients that will get them out of the kitchen quickly and around their table with family and friends. From rice and beans to sauces and seasonal produce, Chandler demonstrates how to turn basic recipe supplies into memorable Southern-style meals.In The Southern Pantry Cookbook, readers will find delicious recipes such as:Roasted Sweet Potato Salad with Dried Cranberries and PecansWhite Bean and Country Ham SoupBraised Chicken with Mushrooms and GritsPan-Seared Pork Chops with Drunken PeachesCheesy-Jalapeno HushpuppiesBlackberry Skillet CobblerWith just a little bit of planning and a whole lot of down-home flavor, Chandler has some pretty delicious answers to the question, “What’s for supper?”.

  Show book

• 

  Saving the Seasons - How to Can...

  Susanne Mayer, Mary Clemens Meyer

  • 0
  • 0
  • 0

  You can’t get much closer to the source of your food than canning or preserving it yourself, and Saving the Seasons shows you how through clear instructions and step-by-step pictures. Loaded with helpful tips, charts and user-friendly recipes for beginners and experts alike, you will enjoy the season's bounty all year long!Top Five Reasons To Preserve Your Own FoodEat from known, local food sources—year round!Fill your cupboards with foods free from chemical additives and preservatives.Lock in peak flavors and nutrition by reserving the bounty of the season.Taste the full flavors of homemade—store-bought brands just can’t compare!Preserve foods while they’re plentiful, and the benefits last all year—with tastes you won’t soon forget."What a treat to be reminded that it's not just technically possible to keep summer in your pantry all year long, but incredibly delicious. There's nothing at the supermarket that comes close to the tastes in these pages—and nothing that will help much more in the fight to build a local food system to replace the vulnerable, unhealthy, and sprawling mess that is our current lot."—Bill McKibben, author Earth: Making a Life on a Tough New Planet"What a great idea to combine lessons for canning, freezing, pickling, and drying all in one book—with recipes for everything from making spicy kimchi to black raspberry jam! What a delicious way to extend our gardens."—Catherine Walthers, author of Raising the Salad Bar and Soups + Sides"It is heartening to see the renewed interest in gardening and in eating locally—actually, the interest in eating real food! It is long overdue. With this encouraging trend comes the need for a comprehensive guide to canning and preserving the garden bounty to enjoy the rest of the year. Saving the Seasons fills this niche perfectly. Its colorful pages, clear instructions, and many recipes will stimulate the novice as well as the seasoned canner."—Elsie Kline, Farming Magazine"A must-have follow-up to Simply in Season, Saving the Seasons takes eating locally and seasonally to the next step—beyond fresh. Now one can eat locally and seasonally year round with the knowledge of how to preserve or save the seasons. With the aid of the simple steps and photos, the novice will feel quite comfortable saving the seasons, and the experienced will learn new tricks. All will have wonderful recipes to try."—Mary Beth Lind, co-author of Simply in Season"With the voice of a trusted friend, Saving the Seasons offers comprehensive guidance and easy-to-follow instructions to the lost art of food preservation. It's the next best thing to having Mom or Grandma in the kitchen with you—possibly even better (sorry, Mom)."—Cathleen Hockman-Wert, co-author of Simply in Season"As a mother-daughter team with many years of farming between them, including both rural and urban agriculture, the Meyers are well-placed to present this updated guide on preserving food. They provide simple instructions and a great selection of recipes, from basic jam, pickles, and relish to international favorites like kimchi and chutney. Their tips offer terrific extra tidbits geared toward beginners while useful notes are included on foods for babies and kids."—Kristi Bahrenburg Janzen, organic, sustainable, and local food/agriculture writerA great addition for those who are cooking seasonally with Simply in Season!

  Show book

• 

  The 100 Greatest Cajun Recipes

  Jude W. Theriot

  • 0
  • 0
  • 0

  Dishes that represent the very heart and soul of the culinary spirit of Cajun Culture, from the chef who “was Cajun before Cajun was hot” (Anne Bryn, bestselling author of the Cake Mix Doctor series).   Chef Jude W. Theriot shares his list of core recipes that define the essence of Cajun cooking. Along the way he shares secrets, hints, and personal asides in his lagniappe, or “something extra,” sections. These helpful sections include freezer suggestions and, as in the case of Pain Perdu, explain how the dish got its name.   In recounting the history of the Cajuns from their Canadian beginnings through their migration south to Louisiana, Theriot conveys the spirit and resolve of a proud community. To know this spirit is to know what drives them to cook with such passion. From boiled crawfish, crabmeat au gratin, and shrimp gumbo to chicken étouffée, Chef Theriot has distilled the essence of Cajun cooking with his signature easy-to-follow, hearty recipes.

  Show book