Other books that might interest you

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  The Farmers' Market Cookbook

  Nina Planck

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  “A celebration of [fruit] and vegetable treasures . . . packed with clear, concise recipes, written in a no–nonsense style” (Farmers Weekly).   No one knows fresh vegetables like Nina Planck. She grew up in Virginia, picking tomatoes, corn, beans, melons, and more on the family farm, and selling it all at nascent farmers’ markets. From the age of nine, she’s answered every question urban—and country—eaters have about produce. In 1999, Nina found herself living in London and, homesick for local food, she started London’s first farmers’ market.   In The Farmers’ Market Cookbook, Nina explains what the farmer knows about every vegetable from asparagus to zucchini—and what the cook needs to know. In more than thirty chapters, each dedicated to cooking with the freshest fruits and vegetables, Nina offers simple and delicious recipes for beef, pork, chicken, and fish, as well as a passel of ideas for perfect side dishes, soups, and desserts—all with produce in the lead role. Try Roast Pork Chops with Apple & Horseradish Stuffing, Blueberry & Almond Crisp, and Risotto with Oyster Mushrooms. Nina also offers tips only farmers would know, kitchen strategies, options for a surplus, advice on what to buy at the market and when, what to look for in an eggplant or a blueberry, and how to keep it all fresh.   As informative as it is beautiful, The Farmers’ Market Cookbook is perfect for any cook who has stared helplessly at fresh produce, praying for inspiration.   Foreword by Nigel Slater, English food writer, journalist, and broadcaster.  

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  On the Noodle Road

  Jen Lin-Liu

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  Feasting her way through an Italian honeymoon, Jen Lin-Liu was struck by culinary echoes of the delicacies she ate and cooked back in China, where she'd lived for more than a decade. Who really invented the noodle? she wondered, like many before her. But also: How had food and culture moved along the Silk Road, the ancient trade route linking Asia to Europe—and what could still be felt of those long-ago migrations? With her new husband's blessing, she set out to discover the connections, both historical and personal, eating a path through western China and on into Central Asia, Iran, Turkey, and across the Mediterranean.The journey takes Lin-Liu into the private kitchens where the headscarves come off and women not only knead and simmer but also confess and confide. The thin rounds of dough stuffed with meat that are dumplings in Beijing evolve into manti in Turkey—their tiny size the measure of a bride's worth—and end as tortellini in Italy. And as she stirs and samples, listening to the women talk about their lives and longings, Lin-Liu gains a new appreciation of her own marriage, learning to savor the sweetness of love freely chosen.

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  Paladares - Recipes Inspired by...

  Anya von Bremzen

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  Discover the fresh flavors of contemporary Cuba in this gorgeously photographed volume of stories and recipes from the country’s enterprising restaurants. Over the past decades, paladares—or private restaurants—have led a cultural and culinary renaissance in Cuba. In Paladares, James Beard Award-winning food writer Anya von Bremzen shares a fascinating journey through the country’s new food scene. Born in Soviet Russia, Bremzen brings a unique perspective to the stories she hears from Cuba’s chefs, restaurateurs, farmers, and food historians. She eavesdrops on passionate arguments about black beans and tamales; pries Daiquirí secrets from the legendary El Floridita (Hemingway’s watering hole); and guides us to vibrant markets and visionary organic farms.  Through Bremzen’s travels, we learn of Fidel’s obsession with dairy cows and hear wrenching memories of privation from the time after Soviet aid vanished. We meet colorful expats-turned-restaurateurs and local hipsters who obsess over global culture glimpsed in foreign movies and magazines.  The more than 100 recipes in Paladares are as intriguing as the characters behind them. And Fawn Schlow’s evocative photographs frame it all with the ramshackle glamour of old Havana, Cuba’s stunning countryside, dishes that are earthy and innovative, and Cuba’s incredible people.

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  Peter Paul Rubens

  Maria Varshavskaya, Xenia Yegorova

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  Universally celebrated for his rosy and concupiscent nudes, Peter Paul Rubens (1577-1640) was an artist whose first concern was sensuality in all its forms. This Baroque master devoted himself to a lifelong celebration of the joys and wonders of the physical realm. He felt that the human body was as lovely and natural as the many natural landscapes he painted as a young man. In a lushly illustrated text, María Varshavskaya and Xenia Yegorova explore the master at work, bringing a unique focus to Ruben’s life and work

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  The Trouble with Gundogs -...

  Margaret Allen

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  The Trouble with Gundogs takes a new look at the causes and cures for the many faults that can crop up in the process of training a Gundog. Dogs and humans have lived, worked and played together for thousands of years and strong bonds have formed between them. With luck and care, the training, management and handling of a Gundog will progress without a hitch. The luck begins with natural talent on both sides and the care ensures that correct choices are made and good sense prevails. However, things can still go wrong. This book offers solutions to the problems that may occur along the way. There are hundreds of different types of dog and each one has its own character. Because of this, one size does not fit all when tackling a problem, and different approaches are offered. Observation, determination and perseverance will usually be rewarded.

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  Cooked - From the Streets to the...

  Jeff Henderson

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  This riveting memoir is the incredible story of Jeff Henderson's rollercoaster ride from high-stakes cocaine dealer to prison inmate to world-class chef. Barely old enough to drink legally, Henderson was clearing $35,000 per week as one of the most successful cocaine dealers in San Diego. But when he was 23, he was indicted on federal drug trafficking charges and sentenced to almost 20 years. Hardheaded, Henderson held firmly to his gritty street morals-until the day he was assigned to wash dishes in the prison kitchen. He immediately took an interest in food preparation and eventually determined that when he was released, he would become a chef, no matter what. An extraordinary tale of crime, punishment, and redemption, Cooked is a glorious testament to the power of the human spirit when faced with seemingly impossible odds.

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