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  Food Drink and Celebrations of...

  Peter G Rose

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  The renowned food historian delves into the early culinary traditions of Dutch settlers in New York state and their influence on the American kitchen.In 1609, Henry Hudson, under contract with the Dutch East India Company, set out to discover the lucrative Northwest Passage. The Hudson River Valley is what he discovered instead, and along its banks Dutch culture took hold. While the Dutch influence can still be seen in local architecture and customs, it is food and drink that Peter Rose has made her life’s work. From beer to bread and cookies to coleslaw, Food, Drink and Celebrations of the Hudson Valley Dutch is a comprehensive look at this important early American influence, complete with recipes to try.

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  Spice & Ice - 60 Tongue-Tingling...

  Kara Newman

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  “If you like your cocktails to give off a little heat or tantalize your tongue with an unexpected burst of flavor, [this] is one book you’ll want nearby.” —Epicurious   From New York City to Los Angeles, top bars are serving up cocktails spiced with chiles, wasabi, ginger, and other fiery flavors. Spice & Ice brings this trend to the home bar with recipes for sixty tongue-tingling drinks, including Wasabi-tinis and Jumpin’ Juleps. As the author of the High Spirits column for Chile Pepper magazine, Kara Newman is the perfect coach for crafting beverages that bite. Don’t worry: these beverages may be peppery and warming, but they’re not too hot to handle! With suggestions for food pairings, facts about chile peppers, and tips on building a spicy liquor cabinet, Spice & Ice is a must-have for cocktail enthusiasts and chileheads!  “There’s more to spicy cocktails than the Bloody Mary . . . This helpful new book can help guide you through this relatively untrammeled terrain.” —Serious Eats  “Spicy is hot, both in the mouth and as a flavor trend . . . Spice & Ice is sure to heat up the bar.” —Cheers   “This beautiful little drink book, with its novel recipes and lovely photography, would be a welcome addition to the collection of any bartender or drink enthusiast that is ready to experience something new and exciting.” —RecipeFeast.com

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  The Artist the Cook and the...

  Maryjo Koch

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  Creative recipes and celebrations of seasonal bounties—in the garden, in the kitchen, and on the canvas.  
   
  Artist Claude Monet took inspiration from his gardens and the lily ponds at Giverny. Van Gogh, Manet, Matisse, and Cezanne created still life masterpieces of fruit and flowers. Similarly, cooks from Julia Child and Alice Waters to Patricia Wells and Jamie Oliver have taken culinary inspiration from homegrown or fresh local produce.  
   
  Now artist Maryjo Koch explores this centuries-old connection in a new cookbook inspired by her studio garden. The garden not only provides the artistic subjects she and her students paint, but also serves as the culinary toolbox for the delectable and visual feasts she prepares for her family, guests, and painting classes throughout the year.  
   
  Artists, cooks, and gardeners alike will find tips, recipes, and painting projects centered on seasonal food pairings. For example, the winter garden focuses on soups with offerings like Minestrone with Crumbled Bacon and Butternut Squash-Apple Soup. Springtime brings culinary attention to leafy greens such as Flower Petal Salad and Spring Asparagus Frittata with Peas and Peppers. As the seasons’ bounty progresses, the painting subjects and menus change as well, invented with whatever is freshest and most beautiful in the garden. Whether you find yourself more at home with an artist’s brush, a cook’s wooden spoon, or a gardener’s spade, you’ll find inspiration inside this lavish cookbook.

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  Ketogenic Diet Recipes

  HowExpert, Evelyn Reilly

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  This book is a practical how-to guide for getting started on the ketogenic diet. It explains what it is, the basics of how it works, who it can help, what to eat, and what to expect as you begin. It includes a detailed explanation of which foods are included, and 23 recipes to get you started. It also includes an additional resources section, with websites and organizations that provide information about the ketogenic diet, eating plans and recipes, connections to doctors and nutritionists, and more. 
  About the Expert 
  Evelyn Reilly is a freelance writer focused on food, health, culture, and religion. She has written several other books on the ketogenic diet, as well as books on the relationship between grains and brain function, the history of food in the Bible, and medicinal herbs. She has a degree in Food Systems from the University of Minnesota – Twin Cities. Evelyn is based in Tangier, Morocco. 
  HowExpert publishes quick 'how to' guides on all topics from A to Z by everyday experts.

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  Jellies and Their Moulds

  Peter Brears

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  Peter Brears has a long acquaintance with jellies in every guise. He was fed them in childhood, he turned to curating their moulds and associated artefacts while director of York and Leeds museums, he has made them for innumerable historical food shows and events.And jelly is a much bigger thing than some packet from the supermarket mixed with boiling water. In the first place, it was not factory-made gelatine that did the setting, but any number of ingenious adaptations of kitchen materials and ingredients. In the second, it was not just a simple clear, coloured solid, but an optical prism to show off and transform the foods contained within it. It was the cook's greatest resource for introducing colour, variety and delight into the table display.The book sketches in the history of jellies, particularly in England, and discusses their place within a meal; gives several recipes based on the various setting agents (carrageen, gelatine, isinglass) and also for cereal moulds (flummery, tapioca, semolina, rice, cornflour, etc.); describes how jellies may be assembled by layering, embedding, lining and inclusion of fruit, nuts, gold, etc.; and gives an excellent illustrated account of the various forms of jelly moulds.

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  The Road to Vindaloo - Curry...

  David Burnett

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  A book tracing the development of Anglo-Indian cookery, in other words the curry, in English and Scottish cookery books from its earliest appearance in the 18th century through to modern works by Camilla Punjabi and Marguerite Patten. It wanders the lanes and byways of the British occupation of India, unearthing delightful accounts of Imperial eating and explaining how we have grown accustomed to the spice-box of the Raj. The broad intention is to reproduce early recipes for curry and accounts of Anglo-Indian food in their original words. The majority come from printed books, but some are drawn from manuscripts. The narrative traces our enjoyment of Oriental flavours from the 17th century through to the first appearance of a recipe for curry in Hannah Glasse in 1747.

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