Other books that might interest you

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  Ocean Greens - Explore the World...

  Lisette Kreischer, Marcel...

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  A 2017 IACP Award FinalistA beautifully photographed, innovative guide to edible seaweed and sea vegetables with vegan recipes—for your health and the planet’s   “One of the world’s most sustainable and nutritious crops,” according to The New Yorker, “seaweed could be a miracle food.” It’s also been called “the new kale” (CNBC) and a “climate warrior” (Atlantic).   On the cutting edge of food and sustainability, seaweed and sea vegetables are good both for you and—with the potential to drastically reduce our carbon footprint—for the planet. Now, Ocean Greens is the all-in-one guide to the most kitchen-ready varieties of this remarkable superfood (overflowing with nutrients!)—wakame, kombu, agar, samphire, nori, and many others. Seaweed visionaries Lisette Kreischer (dubbed a “fitfluencer” by Women’s Health) and Marcel Schuttelaar share insights on the nutrition, taste, and harvesting of each—as well as 50 irresistible vegan recipes that will have readers exclaiming, “I can’t believe it’s seaweed!”     ·Pumpkin and Seaweed Pancakes   ·Polenta Fries with Crunchy Sea Lettuce and Asparagus   ·Seaweed Gnocchi with Spinach and Cherry Tomatoes   ·Chocolate Chip and ’Weed Cookies, and more!

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  The Binge - The Great Food...

  Maria K

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  THE BINGE is more than just a cookbook. It is an endlessly amusing, semi-biographical, all-around irreverent discussion of all things food with a stack of delicious recipes thrown in for good measure

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  Cincinnati Food - A History of...

  Polly Campbell

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  “The comprehensive guide offers a glimpse into the lives of Cincinnatians throughout history, through the lens of food.” —Cincinnati Magazine   Over the years, Cincinnati has earned a reputation for conservatism and keeping to itself, especially regarding food, but that’s changing. Old favorites like cinnamon-scented chili on spaghetti, ice cream with huge chocolate chunks and old-fashioned German butchers selling goetta, brats and metts are being rediscovered—and in some cases re-created. A similar urge for experimentation and innovation from restaurants, farmers’ markets and food producers is bringing new energy to the city’s tables. Gathering the stories of the pioneers and the entrepreneurs of the past and the present, Enquirer food critic Polly Campbell unfolds how Cincinnati’s history has set the table for its menu today.  “Whether it’s a plate full of cinnamon-scented chili on spaghetti, or skillets frying up goetta, or other uniquely Cincinnati staples, Campbell’s book will leave your mouth watering for a taste of home.” —WVXU News

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  Hotbox - Inside Catering the...

  Matt Lee, Ted Lee

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  This program is read by the authors.Matt Lee and Ted Lee take on the competitive, wild world of high-end catering, exposing the secrets of a food business few home cooks or restaurant chefs ever experience. 
  Hotbox reveals the real-life drama behind cavernous event spaces and soaring white tents, where cooking conditions have more in common with a mobile army hospital than a restaurant. Known for their modern take on Southern cooking, the Lee brothers steeped themselves in the catering business for four years, learning the culture from the inside-out. It's a realm where you find eccentric characters, working in extreme conditions, who must produce magical events and instantly adapt when, for instance, the host's toast runs a half-hour too long, a hail storm erupts, or a rolling rack of hundreds of ice cream desserts goes wheels-up. 
  Whether they're dashing through black-tie fundraisers, celebrity-spotting at a Hamptons cookout, or following a silverware crew at 3:00 a.m. in a warehouse in New Jersey, the Lee brothers guide you on a romp from the inner circle—the elite team of chefs using little more than their wits and Sterno to turn out lamb shanks for eight hundred—to the outer reaches of the industries that facilitate the most dazzling galas. You'll never attend a party—or entertain on your own—in the same way after listening to this audiobook.

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  The Armenian Table Cookbook -...

  Victoria Jenanyan Wise

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  'There are some fine recipes here that you're not likely to find elsewhere... If you're looking for a new cuisine to explore, this is very satisfying.' - New York Daily News
  'For cooks, it's Armenian 101 and much more - a great way to learn about the cuisine. Wise has made a concerted effort to make the recipes approachable and easy to execute.' - Los Angeles Daily News
  A veteran cookbook author returns to her delicious culinary heritage in this savoury and passionate recipe collection.
  Victoria Jenanyan Wise grew up with the flavours, scents and seasonings of Armenian cooking - a cuisine that combines Mediterranean tastes with Persian, Arabic and Russian accents. In her first Armenian cookbook, Wise presents traditional favourites and inspired contemporary variations.
  The author takes us on a comprehensive tour of the typical Armenian pantry, with its nuts, seeds, herbs, spices, fragrant extracts and wealth of fresh ingredients. Each chapter begins with advice and commentary on essentials, such as fresh yogurt, starters (maza), breads, salads, pilafs, meatballs and other meat, fish and vegetable dishes as well as sweets. There is also a chapter on the Armenian people and its homeland.
  Recipes include:
  - Lavosh, Armenian pizzas, and other savoury breads
  - Shish kebab, moussaka, and other lamb dishes
  - Baked and roast chicken prepared with yogurt, dill, turmeric and pomegranate
  - Grilled mackerel with lemon and dill; red snapper stew with tomato and artichokes
  - Stuffed vegetables (dolmas) and stuffed vine leaves
  - Baklava and other fillo-pastry sweets; lemon yogurt cake, yogurt panna cotta with cherry sauce; almond and rice-flour pudding with toasted almond slices.
  This authentic and warm-hearted cookbook will be met by a ready audience of Armenians, as well as lovers of Greek, Turkish, Mediterranean and Middle Eastern cuisines, and other culinary adventurers.

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  Molecular Gastronomy - Exploring...

  Hervé This

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  “Taking kitchen science to a whole new (molecular) level, Hervé This is changing the way France---and the world—cooks.”—Gourmet   Bringing the instruments and experimental techniques of the laboratory into the kitchen, Hervé This—international celebrity and founder of molecular gastronomy—uses recent research in the chemistry, physics, and biology of food to challenge traditional ideas about cooking and eating. What he discovers will entertain, instruct, and intrigue cooks, gourmets, and scientists alike.Molecular Gastronomy is filled with practical tips, provocative suggestions, and penetrating insights. This begins by reexamining and debunking a variety of time-honored rules and dictums about cooking and presents new and improved ways of preparing a variety of dishes from quiches and quenelles to steak and hard-boiled eggs. Looking to the future, This imagines new cooking methods and proposes novel dishes. A chocolate mousse without eggs? A flourless chocolate cake baked in the microwave? Molecular Gastronomy explains how to make them. This also shows us how to cook perfect French fries, why a soufflé rises and falls, how long to cool champagne, when to season a steak, the right way to cook pasta, how the shape of a wine glass affects the taste of wine, why chocolate turns white, and how salt modifies tastes.   “A captivating little book.”—Economist   “This book, praiseworthy for its scientific rigor, will hold a special appeal for anyone who relishes the debunking of culinary myths.”—Saveur   “Will broaden the way you think about food.”—The New York Sun “A wonderful book . . . it will appeal to anyone with an interest in the science of cooking.”—O Chef

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