Other books that might interest you

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  Tassajara Dinners & Desserts

  Dale Kent, Melissa Kent

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  Dishes made with mindfulness that reflect a “love of Asian flavors and current tastes for lighter vegetarian meals” from the legendary Buddhist monastery (Edible Monterey Bay).   In Tassajara: Dinner & Desserts, readers will not only find recipes filled with the flavor of Zen practice but also stories from past guest cooks, such as Deborah Madison, Ed Brown, Gloria Lee, and many others, whose calm and peaceful minds were truly tested behind the doors of the Tassajara kitchen, whose monastic kitchen differs from a normal restaurant kitchen in that the activity of preparing the food is understood to be spiritual practice. The Tassajara Zen Mountain Center teaches that every aspect of one’s day can be lived with mindfulness—even food preparations and choices of what we eat.   A few of the fifty recipes include:   Frittata with Caramelized Onions, Goat Cheese, and SageCoconut Curry with Mixed VegetablesTofu NeatballsSweet Tapioca Soup with HoneydewRicotta Chevre with Ginger Berry Compote   “The book includes lots of amusing parables from the kitchen and makes Kent the latest in a long lineage of cooks who’ve contributed to the Tassajara mystique.” —Edible Monterey Bay

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  Cooking in Color - Vibrant...

  Adrian Harris, Jeremy Inglett

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  Today’s food is about more than nutrition—it’s about presentation. Adrian and Jeremy have found growing popularity on social media by sharing not only wholesome, delicious recipes, but also colorful food styling. They appreciate the versatility and beauty of fresh produce and incorporate the brilliance of its color into all their dishes.  

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  The Trouble with Brunch - Work...

  Shawn Micallef

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  One of The Globe and Mail's Globe 100: Best Books of 2014
     
  Every weekend, in cities around the world, bleary-eyed diners wait in line to be served overpriced, increasingly outré food by hungover waitstaff. For some, the ritual we call brunch is a beloved pastime; for others, a bedeviling waste of time. But what does its popularity say about shifting attitudes towards social status and leisure? In some ways, brunch andother forms of conspicuous consumption have blinded us to ever-more-precarious employment conditions. For award-winning writer and urbanist Shawn Micallef, brunch is a way to look more closely at the nature of work itself and a catalyst for solidarity among the so-called creative class.
     
  Drawing on theories from Thorstein Veblen to Richard Florida, Micallef traces his own journey from the rust belt to a cosmopolitan city where the evolving middle class he joined was obliviousto its own instability and insularity.
     
  The Trouble with Brunch is a provocative analysis of foodie obsession and status anxiety, but it's also a call to reset our class consciousness. The real trouble with brunch isn't so much bad service and outsized portions of bacon, it's that brunch could be so much more. 
     
  'At the crux of it, Micallef's issue with brunch is a lack of self-awareness, and his book is essentially a call to arms to consider the implications of one's actions, even for something as innocuous as meeting friends for eggs and mimosas.'
     
  – Bookslut
     
  Praise for Shawn Micallef:
     
  ‘As Toronto grows into a more mature, more compelling city, a new group of non-academic, street-smart urbanists has emerged to appreciate it – with-it young writers, architects and men and women about town who love big cities and see things in Toronto that most of usmiss. Shawn Micallef is one of the sharpest of this sharp-eyed breed.’
     
  – Globe and Mail
     
  ‘A smart and intimate guide to the city that makes you feel like an insider from start to finish.’
     
  – Douglas Coupland [on Stroll]

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  Queen of the Oddballs - And...

  Hillary Carlip

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  A hilariously offbeat memoir about an adventurous young woman's escapades as she defies conventions and transforms an ordinary Los Angeles life into a star-studded, extraordinary miracle of self-discovery.Queen of the Oddballs forms a chronology of Hillary Carlip's habitual straying from roads more traveled -- from a wisecracking third-grader suspended from school for smoking (while imitating Holly Golightly) to a headline-making teen activist, juggler and fire eater, friend (NOT "fan") of Carly Simon and Carole King, grand prize-winning Gong Show contestant, cult rock star, and seeker of spiritual and romantic truths that definitely defy expectations.Illustrated with ephemera -- from diary entries and photographs to a handwritten letter from Carly Simon -- Queen of the Oddballs presents a virtual time capsule of pop culture's last four decades and celebrates a creative life lived to the hilt.

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  Forgotten Maryland Cocktails - A...

  Gregory Priebe, Nicole Priebe

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  The Southside, Diamondback and the Preakness--Marylanders imbibe history in their native cocktails, from local favorites to little-known classics. Early residents favored fruit brandies and potent punches until the Civil War, when rye whiskey laid claim to local palates. During the golden age of the cocktail, grand hotels like Baltimore's Belvedere created smooth concoctions such as the Frozen Rye, but the dry days of Prohibition interrupted the good times. Using historic recipes with modern twists from renowned mixologists, Greg and Nicole Priebe mix up one part practical guide and three parts Maryland history and top it off with a tour of the current craft cocktail and distilling scenes.

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  The First Real Kitchen Cookbook...

  Megan Carle, Jill Carle

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  The authors of College Cooking guide you on your next step to adulting: shopping for, preparing, and eating your own meals—in your own kitchen. 
   
  Every year, tens of thousands of hungry twentysomethings graduate college and rent their first apartment. They love food and want to learn how to cook. The First Real Kitchen Cookbook is the just-graduated’s go-to guide, explaining in a friendly, encouraging voice everything that can be done on a tiny four-burner stove with minimal equipment and utensils. Fellow twentysomethings Megan Carle and Jill Carle teach new cooks how to stock a pantry on the cheap, buy meat, roast a chicken, cook vegetables, and bake cakes from scratch—all the basics and more! 
   
  “Sure, this is for those of you just setting up your ‘first real kitchen,’ but guess what? There is a lot of helpful information for those of us who’ve had our own kitchens for years. We can all use a little help now and then . . .” —Cooks & Books & Recipes 
   
   
   
  “A great cookbook for someone who doesn’t have much experience cooking, but wants to get a real start on the subject.” —Errant Dreams

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