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  Sushi Modoki - The Japanese Art...

  iina

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  An acclaimed Japanese vegan chef presents an innovative collection of recipes and techniques for making sushi, nigiri, rolls and more—all without meat. Sushi is perhaps the most iconic Japanese food. But as any vegan or vegetarian knows, there’s only so many cucumber rolls a person can eat. Enter chef iina with her unique, all-vegan re-creations of classic sushi rolls and bites. She calls them Sushi Modoki—“modoki” being Japanese for “mimic.” In iina’s hands, tomatoes transform into “fatty tuna,” mushrooms into “scallops,” and carrots into “salmon”—with mind-boggling, irresistibly delicious results. Clear, step-by-step instructions show you how to make five different styles of sushi with all-natural, whole ingredients—and assemble elegant plates bursting with color and crunch: Nigiri: “fish” over riceMaki: sushi rollsChirashi: scattered sushi bowlsInari: fried tofu stuffed with “fish” and riceOshi: pressed sushi Plus, you’ll find the full range of traditional sides: salads, soups, sauces, pickled vegetables, and hot and cold drinks. Sushi Modoki is the ultimate guide to becoming a vegan sushi master—with more than 50 recipes to “wow” vegans and sushi-lovers alike.

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  Viva Vodka - Colorful Cocktails...

  W. Park Kerr

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  From the author of Viva Margarita, a collection of fifty vodka-based recipes for cocktails, shooters, and shots, plus infusions, rims, and syrups. A cocktail lover’s dream, vodka goes with almost anything, from lemons to raspberries to mint to tomato juice. So, dive into one of these refreshing and potent recipes for vodka-based drinks, down-and-dirty shooters, frosty patio coolers, frozen and creamy indulgences. You’ll find dazzling new flavor combinations—sure, the recipe for a classic martini is in here, but why stop there? Sit back and enjoy a Caipirovska, the Russian equivalent of Brazil’s famous Caipirinha. Or take a sip of the Arrivederci Capri, a sunny little drink with citrusy limoncello. And to get really hardcore, turn to the In-a-Vodka-Da-Vida section filled with knockout recipes for shooters and shots. Add to that tips and advice on stocking a stellar vodka bar, making vodka infusions (vanilla vodka, watermelon vodka, yes, yes, yes!), and creating swanky sugar and salt rims. Viva Vodka—there’s a whole lotta shakin’ goin’ on.

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  History of Chocolate in York

  Paul Chrystal, Joe Dickinson

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  A deliciously illustrated historical tour of England’s “chocolate city.”   In the nineteenth century, York was renowned for confectionery—particularly chocolate. Treats like Kit Kat, Fruit Gums, All Gold, and Butterkist were made by York companies Rowntree’s, Terry’s, and M.A. Craven and Son. This new book is the first to chart the history of chocolate and confectionery manufacture and marketing by York companies, from their origins in the eighteenth century through to recent takeovers by Nestle, Tangerine, and Kraft.   Revolutionary new products such as Easter eggs in the 1870s and chocolate assortments in the 1890s are covered—along with such crucial turn-of-the-century developments as milk chocolate and the chocolate bar. The significance to the industry of the Quaker movement is discussed, along with an examination of the impact of the world wars and the intervening depression.   Fully illustrated throughout, this book provides both an enlightening view of the chocolate industry—from production, quality control, distribution, and marketing to packaging, design, and branding—as well a tasty morsel of British history.

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  MEDITERRANEAN DIET - 200+...

  Steve Nolan

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  Diets, diets, diets. Which one is right for you? 
  “Lose weight while eating chocolate chip cookies at every meal!” 
  “Drink 4 cups of green tea every day—it’ll boost your metabolism and melt off fat like crazy!” 
  “Skip breakfast and eat only two big meals a day. You won’t even have to worry about counting calories!” 
  With so many contradicting diets and crazes floating around the internet nowadays, most of them turning out to be trends lasting for only a summer, how do you figure out which is best for you?  
  Something worth pointing out, the diets claiming you’ll lose x amount of pounds in x weeks are complete nonsense. Not only will you be depriving yourself in one way or another, but you will also likely gain back the weight you lost, if not more, after returning to your normal eating habits. 
  Don’t follow diets promising immediate results. Rather, change your lifestyle and food choices in a way that will promote optimal health and leave you feeling energized and ready to take on the world! 
  Our body needs certain nutrients to cater to its high demands—without them, we would crash and burn. So no wonder you were left feeling unsatisfied and fatigued while on the other diets; it was your body’s way of telling you, “Give me some real food!”  
  In comes the Mediterranean diet, which isn’t a “diet” so to speak, but a way of living.

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  French Kids Eat Everything - How...

  Karen Le Billon

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  When she moved her young family to her husband's hometown in northern France, Karen Le Billon expected some cultural adjustment. But she didn't expect to be lectured for slipping her fussing toddler a snack, or to be forbidden from packing her older daughter a school lunch. Karen is intrigued by the fact that French children happily eat everything-from beets to broccoli, from salad to spinach-while French obesity rates are a fraction of what they are in North America.Karen soon begins to see the wisdom in the "food rules" that the French use to foster healthy eating habits and good manners in babies and children. Some of the rules call into question both our eating habits and our parenting styles. Other rules evoke commonsense habits that we used to share but have somehow forgotten.Combining personal anecdotes with practical tips and appetizing recipes, French Kids Eat Everything is a humorous, provocative look at families, food, and children that is filled with inspiration and advice that every parent can use.

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  Morocco - A Culinary Journey...

  Jeff Koehler

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  The acclaimed food writer and photographer explores the rich and varied cuisine of Morocco in this sumptuously illustrated cookbook. With a wide range of exotic flavors and cooking styles, Morocco includes eighty recipes with Spanish influences, rustic Berber styles, complex, palace-worthy plates, spicy tagines, and surprisingly easy to make street food. Here you will discover piquant appetizers like cumin-spiced potato fritters, classic tagine and couscous entrees, stuffed pastries like Seafood Pastilla, fragrant sweets like Honeyed Phyllo Triangles Stuffed with Almonds, and, of course, Mint Tea.  Drawing on culinary traditions from across Morocco’s diverse geography—from the Atlantic and Mediterranean coasts to the Sahara Desert—this beautiful collection of recipes surprises and inspires the home cook. Gorgeous photographs of such iconic Moroccan scenes as the markets of Marrakech and the date-filled oasis of Zagora capture the many flavors of this sun-splashed country.

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