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GQ Drinks: (Special iPad Edition) (Gq Ser.)
By Mitchell Beazley. 2014
The anticipated follow-up to GQ Eats, this ultimate drinks book features creations from bar legends such as Salvatore Calabrese as…
well as innovative mixes from new talent from the UK's best bars. As well as over 120 recipes for classic and cutting-edge cocktails, you will also find inside tips such as which are the best brands to use for the perfect G+T. A special section on hardware covers the glasses to use and the shakers that are worth spending money on.Plenish: Juices To Boost, Cleanse And Heal
By Kara Rosen. 2015
You are what you eat, and consuming fresh, raw juices is a delicious way to flood your body with nutrients,…
cleanse your system and cure your ills. Plenish shows you how to make over 40 juice blends, detox with a cleanse programme, heal your body naturally, fuel your system, fight disease, promote mind and body wellness, and lose weight in the process. From the Thai Melon Brightener to the Greenie Mary, each recipe will help your body to detox and rejuvenate, so that you can thrive.Duck & Waffle: Recipes And Stories
By Daniel Doherty. 2014
Duck & Waffle has been one of the most talked-about restaurant openings in recent years. Located on the 40th floor…
of Heron Tower on Bishopsgate (so the best views in town) it's London's only upscale 24-hour restaurant, serving an average of 4,000 customers a week. 29-year old Daniel Doherty, winner of Tatler's Rising Star Chef award at the 2013 Restaurant Awards, is the executive chef and his cooking has turned the restaurant into an instant success. Daniel's modern take on European cuisine showcases his culinary diversity, with an emphasis on local, rustic, seasonal and sustainable British ingredients. Signature dishes include Spicy Ox Cheek Doughnut with Apricot Jam, Roasted Essex Beetroot with Goat Curd, Honeycomb & Watercress and of course Duck & Waffle with Crispy Leg Confit, Fried Duck Egg & Maple Syrup. Photographed by celebrated photographer Anders Schonnemann, the book provides a collection of 100 recipes for breakfast and brunch dishes, small plates (a key part of the Duck & Waffle dining experience), main courses, desserts and cocktails, while also capturing the atmosphere of the restaurant as the sky, cityscape and clientele subtly shift through a 24-hour period.Sea and Smoke: Flavors from the Untamed Pacific Northwest
By Blaine Wetzel, Joe Ray. 2015
2015 JAMES BEARD WINNER BEST CHEF: NORTHWEST Sea and Smoke Sea and Smoke is a travelogue chronicling the plucky ambition…
of a young chef determined to create a world class dining destination in an unlikely place. A native of the Pacific Northwest, two-time James Beard winning chef Blaine Wetzel saw Lummi Island, with fewer than 1,000 residents, as the perfect vehicle for his brand of hyperlocalism: a culinary celebration of what is good and nearby and flavorful. Now, a reservation at The Willows Inn is one of the most sought-after in the world. The smokehouse, the fishermen, and the farmer yield the ingredients for unforgettable meals at The Willows, reflecting the foggy, sea-salty coast that surrounds the island. The tale of the restaurant’s rise to the top is told by award-winning journalist Joe Ray, who immersed himself in life on Lummi Island for a year, documenting how it all comes together to make The Willows Inn one of the world’s great destination restaurants.From Lotus root crisps, Taiwanese popcorn chicken with basil and Baked pork buns to Crispy aromatic duck, Chilli barbecued five-spiced…
Dover sole and Singapore noodles, A. Wong - The Cookbook offers a host of new and exciting authentic Chinese recipes. Andrew Wong's philosophy is simple: maintain the fundamentals of the original Chinese recipes whilst adding an unmistakably 'Wong' spin to it. For Andrew Wong, cooking is all about inclusiveness; cooking and creating a meal is an act of love and friendship, which is perhaps why his restaurant in London's Victoria is so incredibly popular. This unmissable new cookbook introduces a way of eating Chinese that is unlike any other.Gizzi's Healthy Appetite: Food To Nourish The Body And Feed The Soul
By Gizzi Erskine. 2015
Eat yourself happy with Gizzi Erskine's collection of over 100 of her favourite recipes. Among the array of incredible dishes,…
insanely good flavours and palate-pleasing textures to choose from are the crunchy Marinated Griddled Whole Chicken Caesar salad, spicy Green Chilli Pork, oozing Roasted Baby Cauliflower with Cheese Sauce & Crispy Shallots, fresh Tuna Tataki with Yuzu and the ultimate Korean BBQ. And, for a sweet treat, who could resist warm Molten Caramel & Chocolate Pudding, soothing White Chocolate & Cherry Clafoutis or the fragrant Maple, Orange & Rosemary Tart? These are dishes that anyone with a healthy appetite will relish.Slices of Life
By Leah Eskin. 2014
For nearly a decade, Leah Eskin has been serving up chronicles of everyday life, along with mouthwatering recipes, to the…
readers of her Home on the Range” column in the Chicago Tribune. Now she has whipped up Slice of Life, a collection of her columns covering everything from her early married days to parenting adolescentsand everything in between. From Best Friend Biscuits” to Recovery Paella” to Sullen Child Oatmeal Squares,” there’s always a recipe to cope with life’s sticky situations: the dinner party gone awry, the mortifying soccer match, the houseguest who eats nothing, the teenager who won’t listen. She tells the story of family life through its ordinary disastersand pleasures. Slice of a Life is both a charming memoir told through food, and with more than 200 recipes, it’s also a delectable cookbook that will enchant anyone who appreciates the big and little moments of life.Hot Sauce Nation: America's Burning Obsession
By Denver Nicks. 2017
Hot Sauce Nation is a red-hot ride through the story of hot sauce in America. Why should the world's most…
painful food have inspired such adoration in the USA? While chili pepper-based sauces have transformed cuisines worldwide, successive waves of immigrants landing in the New World have turned up the heat on the American palette with their native pungent sauces. Today, the fast-growing hot sauce industry has made it into everything from salsa to barbecue, buffalo wings, chocolates, and cocktails, inspiring passionate romances and changing people's lives along the way. With fascinating detours into science, history, and current events, as well as stories of the people who make, use, sell, and love hot sauce, this flavorful volume explores the unique hold the condiment has on the American heart.Smart Cookie: Transform Store-Bought Cookies Into Amazing Treats
By Christi Farr Johnstone. 2014
It’s fun to bake, but it’s really fun to decorate! Leave the baking to the experts and enjoy the really…
fun part of cookies#151;decorating! Using common store-bought ingredients like cookies, candy, graham crackers, icing, sprinkles, nuts, and more, this clever cookie book shows you how to create fifty visually appealing treats in less time than it takes to make a batch of cupcakes. Smart Cookie shows you how to enjoy all the creativity of decorating by taking store-bought ingredients and assembling them into cute creations like ice cream cones, donuts, babies’ rattles, birthday hats, gumball machines, and more. Also included is information on ingredients, techniques and equipment, packaging and display, and one hundred full-color photos throughout.In this culinary exploration of the Mediterranean, Middle East, and North Africa, Diana Henry has gathered together dishes that combine…
exotic flavours in ways long forgotten - or never discovered - in many Western kitchens. Colourful, aromatic and perfumed ingredients, from leathery pomegranates, with their insides bursting with ruby seeds, to flower-waters that allow you to drink in the scent of a garden, combine to bring an intoxicating whiff of the exotic to your table and pleasure to your kitchen. The core ingredients of these cuisines are increasingly available so dishes such as Chermoula-marinated Tuna, Fennel, Pomegranate and Feta Salad, and Lavender, Orange and Almond Cake are both delicious and accessible to cook.The Savvy Cook: Easy Food On A Budget
By Izy Hossack. 2017
'The new Nigella' - The Times'My aim is maximum flavour for minimum effort, without breaking the bank' - Izy HossackFor…
those cooking for themselves for the first time, or for anyone who wants the weekly budget to go a bit further without sacrificing flavour, cooking sensation Izy Hossack has all the answers.With features that include menu plans, clever alternatives to meat and giving last-night's leftovers a makeover, The Savvy Cook is full of more than 160 nourishing and totally delicious vegetarian recipes that will be kind to your body, wallet and free-time. It's not about health fads, 'antioxidants' or obscure ingredients. Just honest, nourishing and delicious cooking that will make you glow inside and out!Recipes include Berry Oat Smoothie Boxes, Ricotta Gnocchi with Pesto & Courgettes, Lazy Potato Hash and Lemon Blueberry Drizzle Cake. Each recipe also contains a key, making it easy to spot the vegan, dairy- and gluten-free options. From healthy breakfasts to warming suppers, delicious sweet treats to snacks for sharing, Izy shares her favourite recipes that will make cooking easy for the new cook operating on a tight budget and busy schedule.“Magician in the kitchen” Marlene Koch is back with the third book in her bestselling “Eat What You Love” series.…
Eat What You Love–Everyday! offers 200 brand-new guilt-free recipes for every day, every occasion—and everyone! No one knows the foods Americans love to eat best, or makes fat, calories, and sugar “disappear” like Marlene. With easy-to-make great tasting recipes, and gorgeous mouthwatering images, Eat What You Love—Everyday! is the golden ticket for anyone who wants to eat the foods they love, and still look and feel their best, including those on weight loss or diabetes diets. Includes amazing makeovers from restaurants like Panda Express, Cheesecake Factory, and Starbucks, complete with compelling comparisons (Pasta Carbonara for 335 calories—not 1,440!), special occasion dishes, comprehensive nutritional analysis including Food Exchanges and Weight Watcher plus points comparisons for every recipe, and new options for all-natural, sugar-free sweeteners and glutenfree eating.Eat the Year: 366 Fun and Fabulous Food Holidays to Celebrate Every Day
By Steff Deschenes. 2014
Everyone loves food. But did you know that every day is a national food or drink holiday? It’s true! There’s…
National Bloody Mary Day, National Cheese Lover’s Day, and even National Blueberry Pancake Dayjust to name a few. Based on the popular blog Almanac of Eats, Eat the Year is a tribute to food-lovers everywhere that introduces a national food or drink holiday for every day of the year. From National Martini Day to National Chip and Dip Day, this book includes tasty recipes, food history, and a variety of food holidays that are as diverse as they are delicious!One Bowl Baking: Simple, From Scratch Recipes for Delicious Desserts
By Yvonne Ruperti. 2013
When you cut out gluten, often you cut out your favorite pasta dishes, too, or find the store-bought gluten-free substitutes…
to be disappointing. But if it’s pasta you’re craving, there’s a whole world of noodles just waiting to be twirled around your fork: homemade fresh pastas, Asian rice-based noodles, and quick GF boxed brands that will satisfy. You WILL eat pasta again! Gluten-Free Pasta approaches pasta three ways: with recipes for homemade fresh pastas, recommendations for store-bought brands, and also veggie pastas” that serve as guilt-free noodle stand-ins. Traditional Italian favorites are all well-represented, but Asian noodle soups, pasta bakes, and even wheat flour-free appetizers for entertaining. Expert chef Robin Asbell shows that eating a gluten-free diet can include delicious Potato Gnocchi, Cacio e Pepe, Spinach and Chèvre-Filled Jumbo Tortellini, Kung Pao Chicken with Linguine, Fast Pho, Veggie Lasagna, and Spicy Kimchi-spiked Mac and Cheese. With this cookbook in hand, any pasta dish is possible, and all of them will be absolutely delicious.Take One Veg: Super simple recipes for meat-free meals
By Georgina Fuggle. 2015
Celebrate vegetables! They are cheap, versatile and packed full of goodness. In Take One Veg, Georgina Fuggle explores the colours,…
textures and flavours of veggies to create delicious and wholesome dishes. In each recipe, she focuses on one veg - the star of the show - and brings out their best qualities, with ideas for brunches, lunches, week-night suppers and weekend occasions. So make the most of gluts from the garden and cheap deals at your local market, grocer or supermarket, try cooking with a new vegetable, or find an interesting way to use an old favourite - these vegetarian recipes are inspiring, nourishing and easy to create.Wieners Gone Wild!: Out-of-the-Ballpark Recipes for Extraordinary Hot Dogs
By Holly Schmidt, Allan Penn. 2014
Patio Pizzeria: Artisan Pizza and Flatbreads on the Grill
By Karen Adler, Judith Fertig. 2014
When the weather’s warm, cooking outside on the grill is no chore. To broaden your grill-marked possibilities beyond chicken and…
steak, give pizza a whirl. Authors Karen Adler and Judith Fertig walk you through all the steps of preparing the perfect homemade pizza, and then cooking it on a hot grill. It’s easy: smaller pizzas go directly onto the grates, cooking in a flash. Larger pizzas can go onto pizza stones or into pizza oven attachments built for gas or charcoal grills. And of course, the vegetable and meat toppings can be cooked on the grill, too, for a fully al fresco meal. Adler and Fertig even suggest grilled salads and sides to round out your meal, using up garden-fresh produce in the process! With 100 versatile and easy recipes for flatbreads, bruschetta, and panini, and more, you can choose from the classic Pepperoni and Mushroom Pizza with a Kiss of Smoke and Spinach Artichoke Pizza with Wood Smoke, to the more exotic Thai Shrimp Pizza with Coconut and Chiles or Lebanese Flatbread with Feta, Za’atar, and Chives, as well as gluten-free and vegan twists. Put pizza on the menu (and on the grill) tonight!Preserving by the Pint: Quick Seasonal Canning for Small Spaces from the author of Food in Jars
By Marisa Mcclellan. 2014
Seasonal Canning in Small Bites Marisa McClellan was an adult in a high-rise in Philadelphia when she rediscovered canning, and…
found herself under the preserving spell. She grew accustomed to working in large batches since most vintage” recipes are written to feed a large family, or to use up a farm-size crop, but increasingly, found that smaller batches suited her life better. Working with a quart, a pound, a pint, or a bunch of produce, not a bushel, allows for dabbling in preserving without committing a whole shelf to storing a single type of jam. Preserving by the Pint is meant to be a guide for saving smaller batches from farmer’s markets and produce standspreserving tricks for stopping time in a jar. McClellan’s recipes offer tastes of unusual preserves like Blueberry Maple Jam, Mustardy Rhubarb Chutney, Sorrel Pesto, and Zucchini Bread and Butter Pickles. Organized seasonally, these pestos, sauces, mostardas, chutneys, butters, jams, jellies, and pickles are speedy, too: some take under an hour, leaving you more time to plan your next batch.Eating Appalachia: Rediscovering Regional American Flavors
By Darrin Nordahl. 2015
Dozens of indigenous fruits, vegetables, nuts, and game animals are waiting to be rediscovered by American epicures, and Appalachia stocks…
the largest pantry with these delectable flavors. Eating Appalachia looks at the uniquely flavorful foods that are native to the region--including pawpaws, American persimmons, ramps, hickory nuts, and elk, among others--with 23 mouthwatering recipes and 45 color photographs. The book also profiles the food festivals including the Pawpaw Festival in Albany, Ohio; the Feast of the Ramson in Richmond, West Virginia; and Elk Night at Jenny Wiley State Park in Prestonburg, Kentucky. There are recipes for every ingredient: Pawpaw Panna Cotta, Chianti Braised Elk Stew, Pan-Fried Squirrel with Squirrel Gravy, Persimmon-Hickory Nut Bread, and Wild Ginger Poached Pears. Nordahl also discusses some of the larger agribusiness, governmental agency, and ecological issues that prevent these wild, and arguably tastier, foods from reaching our table.