- Table View
- List View
Hot Sauce Nation: America's Burning Obsession
by Denver NicksHot 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.
Hot Sauce!: Techniques for Making Signature Hot Sauces, with 32 Recipes to Get You Started; Includes 60 Recipes for Using Your Hot Sauces
by Jennifer Trainer ThompsonIf you can’t stand the heat, get out of the kitchen! From mild to blistering, renowned author Jennifer Trainer Thompson offers 32 recipes for making your own signature hot sauces, as well as 60 recipes that use homemade or commercial hot sauces in everything from barbeque and Buffalo wings to bouillabaisse and black bean soup. Try making spicy chowders, tacos, salads, and seafood — even scorchingly delicious cocktails. Bring your own handcrafted heat to your next barbecue and feel the burn!
Hot Sheet: Sweet and Savory Sheet Pan Recipes for Every Day and Celebrations
by Olga Massov Sanaë LemoineTransform everyday meals into extraordinary ones, with more than 100 recipes harnessing the power of your sheet pan, including breakfasts, starters, dinners, and desserts. Say goodbye to boring food and hello to flavor-packed dishes for weeknight dining as well as special occasions.The sheet pan hardly needs an introduction—every kitchen should have one. The underappreciated cooking workhorse, sheet pans are versatile, practical, inexpensive, durable, stackable, and easy to clean—and you’re probably already using them regularly for quick-and-easy chicken and veg or staple treats like chocolate chip cookies. But Hot Sheet offers a more creative approach with elevated yet accessible recipes spanning from breakfast to dinner to desserts—and every course in-between—that will take you from weeknight suppers to celebratory meals. Cookbook authors and editors Olga Massov and Sanaë Lemoine lean into their respective backgrounds to showcase the sheet pan’s full potential with more than 100 elegant and surprisingly achievable recipes, including:Giant Buttermilk-Cornmeal Pancake with Blueberries Open-Face Croque Monsieur for a CrowdOven Ratatouille with EggsChicken Faux-gine with Olives, Dates, and Preserved LemonsDumpling Filling Meatloaf with Sweet Potatoes and QuicklesCoconut Fish en Papillote with Cherry TomatoesAll-the-Crispy-Bits Mac and CheesePaella with Chorizo and PeasCauliflower Steaks with Parsley-Shallot SauceSheet Pan “Fried” RiceStrawberry Snacking Sheet CakeLabneh Cheesecake Bars with Berry CompoteCaramelized Bananas with Ice Cream You’ll need nothing other than Hot Sheet for exciting weeknight dinners and special meals that don’t take much time to clean up. As Olga and Sanaë write, having a quick and easy meal doesn’t have to mean sacrificing taste or sophistication.
Hot Shots
by Sarah Scheffel Christine GazeThe first book to bring together 100 great shots you can light on fire! A bartendere(tm)s or drink lovere(tm)s book that includes recipes for 100 eoehot shotse e" combos you can make and then light on fire! Whether the drinks are for festive occasions, to woo a love interest, to try whate(tm)s being served in bars across the country, or simply to feel the effects of a great shot, this book has it all.
Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia
by Naomi Duguid Jeffrey AlfordLuminous at dawn and dusk, the Mekong is a river road, a vibrant artery that defines a vast and fascinating region. Here, along the world's tenth largest river, which rises in Tibet and joins the sea in Vietnam, traditions mingle and exquisite food prevails. Award-winning authors Jeffrey Alford and Naomi Duguid followed the river south, as it flows through the mountain gorges of southern China, to Burma and into Laos and Thailand. For a while the right bank of the river is in Thailand, but then it becomes solely Lao on its way to Cambodia. Only after three thousand miles does it finally enter Vietnam and then the South China Sea. It was during their travels that Alford and Duguid—who ate traditional foods in villages and small towns and learned techniques and ingredients from cooks and market vendors—came to realize that the local cuisines, like those of the Mediterranean, share a distinctive culinary approach: Each cuisine balances, with grace and style, the regional flavor quartet of hot, sour, salty, and sweet. This book, aptly titled, is the result of their journeys. Like Alford and Duguid's two previous works, Flatbreads and Flavors ("a certifiable publishing event" —Vogue) and Seductions of Rice ("simply stunning"—The New York Times), this book is a glorious combination of travel and taste, presenting enticing recipes in "an odyssey rich in travel anecdote" (National Geographic Traveler). The book's more than 175 recipes for spicy salsas, welcoming soups, grilled meat salads, and exotic desserts are accompanied by evocative stories about places and people. The recipes and stories are gorgeously illustrated throughout with more than 150 full-color food and travel photographs. In each chapter, from Salsas to Street Foods, Noodles to Desserts, dishes from different cuisines within the region appear side by side: A hearty Lao chicken soup is next to a Vietnamese ginger-chicken soup; a Thai vegetable stir-fry comes after spicy stir-fried potatoes from southwest China. The book invites a flexible approach to cooking and eating, for dishes from different places can be happily served and eaten together: Thai Grilled Chicken with Hot and Sweet Dipping Sauce pairs beautifully with Vietnamese Green Papaya Salad and Lao sticky rice. North Americans have come to love Southeast Asian food for its bright, fresh flavors. But beyond the dishes themselves, one of the most attractive aspects of Southeast Asian food is the life that surrounds it. In Southeast Asia, people eat for joy. The palate is wildly eclectic, proudly unrestrained. In Hot, Sour, Salty, Sweet, at last this great culinary region is celebrated with all the passion, color, and life that it deserves.
Hot Stuff
by Adams MediaGet Fired Up and Feel the Burn! Whether you enjoy tasting the fire for pleasure or just for the bragging rights, you'll definitely work up a sweat digging into these daring dishes. Featuring heat from across the culinary world, these melt-your-mouth recipes pack quite the punch, with a variety of sauces bringing the burn. It doesn't matter if you're a pub-grub lover or chili connoisseur - Hot Stuff combines highbrow and lowbrow recipes into one flaming mix with options like: Sriracha Burgers Classic Buffalo Chicken Wings Prairie Fire Shooters Indonesian Rendang Curry Beef Finished off with a scorching side of hot-sauce trivia, this fiery cookbook is your ultimate guide to getting sauced and feeling the burn!
Hot Stuff: 50 recipes to set your tongue ablaze
by Media AdamsGet Fired Up and Feel the Burn!Whether you enjoy tasting the fire for pleasure or just for the bragging rights, you'll definitely work up a sweat digging into these daring dishes. Featuring heat from across the culinary world, these melt-your-mouth recipes pack quite the punch, with a variety of sauces bringing the burn. It doesn't matter if you're a pub-grub lover or chili connoisseur - Hot Stuff combines highbrow and lowbrow recipes into one flaming mix with options like:Sriracha BurgersClassic Buffalo Chicken WingsPrairie Fire ShootersIndonesian Rendang Curry Beef Finished off with a scorching side of hot-sauce trivia, this fiery cookbook is your ultimate guide to getting sauced and feeling the burn!
Hot Thai Kitchen
by Pailin ChongchitnantThe definitive Thai cookbook from a YouTube star! Growing up in Thailand, Pailin Chongchitnant spent her childhood with the kitchen as her playground. From a young age, she would linger by the stove, taking in the sight of snowy white coconut being shredded, the smell of lemongrass-infused soups, and the sound of the pestle pounding against the granite mortar. Years later, as a Cordon Bleu-educated chef in San Francisco, Pailin vividly remembered the culinary experiences of her youth. And so, on YouTube, Hot Thai Kitchen was born. Combining her love of teaching with her devotion to Thai food, Pailin immediately connected with thousands of fans who wanted a friend and educator. In this much-anticipated cookbook, Pailin brings her signature warmth and impressive technique to Thai food lovers everywhere. She begins by taking readers on a beautifully photographed trip to Thailand to explore the culinary culture and building blocks central to Thai food. With foolproof and easy-to-follow instructions, Pailin breaks down the key ingredients, flavours, equipment, and techniques necessary to master authentic Thai cooking. Then, she shares her must-make recipes for curries, soups, salads, and stir-fries, including entire chapters on vegetarian and vegan dishes, dips and dipping sauces, and sumptuous Thai desserts. With QR codes to video tutorials placed throughout the book, you'll be able to connect with Pailin online, too. Both a definitive resource and an extraordinary exploration of Thai cuisine, Hot Thai Kitchen will delight and inspire you in your Thai cooking journey.From the Trade Paperback edition.
Hot Thai Kitchen: Demystifying Thai Cuisine with Authentic Recipes to Make at Home: A Cookbook
by Pailin ChongchitnantThe definitive Thai cookbook from a YouTube star! Growing up in Thailand, Pailin Chongchitnant spent her childhood with the kitchen as her playground. From a young age, she would linger by the stove, taking in the sight of snowy white coconut being shredded, the smell of lemongrass-infused soups, and the sound of the pestle pounding against the granite mortar. Years later, as a Cordon Bleu–educated chef in San Francisco, Pailin vividly remembered the culinary experiences of her youth. And so, on YouTube, Hot Thai Kitchen was born. Combining her love of teaching with her devotion to Thai food, Pailin immediately connected with thousands of fans who wanted a friend and educator. In this much-anticipated cookbook, Pailin brings her signature warmth and impressive technique to Thai food lovers everywhere. She begins by taking readers on a beautifully photographed trip to Thailand to explore the culinary culture and building blocks central to Thai food. With foolproof and easy-to-follow instructions, Pailin breaks down the key ingredients, flavours, equipment, and techniques necessary to master authentic Thai cooking. Then, she shares her must-make recipes for curries, soups, salads, and stir-fries, including entire chapters on vegetarian and vegan dishes, dips and dipping sauces, and sumptuous Thai desserts. With QR codes to video tutorials placed throughout the book, you&’ll be able to connect with Pailin online, too. Both a definitive resource and an extraordinary exploration of Thai cuisine, Hot Thai Kitchen will delight and inspire you in your Thai cooking journey.
Hot Toddies: Mulled Wine, Buttered Rum, Spiced Cider, and Other Soul-Warming Winter Drinks
by Christopher O'Hara William A. NashWhen the weather outside is frightful, what could be more delightful than a hot toddy? From the scent of nutmeg-laced hot buttered rum to the fizz of a poinsettia cocktail, there's nothing like a classic winter drink to bring true festivity to the season. And it's easy as pie--whipping up an eggnog from scratch is a whole lot simpler than cooking the perfect turkey, and your guests will appreciate the gesture as much as the taste. From spiced cider to champagne punch, Hot Toddies is the perfect little collection of winter refreshments, with fail-safe recipes that will make any holiday party shine.These delicious seasonal drink ideas are as perfect for wintertime as a cold smoothie is for summer. Rather than offering guests the same lackluster wine, heat it with sweet spices, spike it with Aquavit, and serve up an authentic Swedish glögg for some true Christmas spirit. Tempt friends with the luscious richness of chocolate eggnog, topped with real chocolate whipped cream. Curl up on a blustery winter's day with a steamy, frothy Irish coffee, or combine apple cider, bourbon, and spices for a Thanksgiving Day batch of harvest moon punch. In addition to these flavorful recipes, useful tips on everything from keeping punch cold to stocking a bar will help you concoct special drinks all winter long--even the whole year round. Whether it's a stocking stuffer, a hostess gift, or a great addition to your next holiday party, Hot Toddies is the perfect guide to celebrating the season.
Hot Vegan: 200 Sultry & Full-Flavored Recipes from Around the World
by Robin RobertsonThe acclaimed chef presents “the most flavorful vegan cookbook in print [featuring] authentic, wonderfully spiced dishes from every continent” (Erik Marcus, Vegan.com).Explore the rich and diverse flavors of the world in 200 meatless, dairy-free, and egg-free recipes ranging from subtly spiced to full-on fiery. Drawing on the culinary traditions of the Americas, Europe, the Middle East, Africa, Asia, and beyond, Robin Robertson shares luscious and inventive offerings. Recipes include Tunisian Couscous, Sichuan Noodle Salad, Jambalaya, Penne Arrabbiata, Thai Coconut Soup, and Vindaloo Vegetables . . . all made using readily available ingredients, and easily adjusted to your taste—hot or not!“This book has the makings of another Robin Robertson classic. Her talent for adapting international cuisines for the everyday cook, and giving them her unique stamp, shines through in every recipe in this collection.” —Nava Atlas, The Vegetarian Family CookbookHot Vegan was previously published as Vegan Fire & Spice. This edition features a new title, cover, and a few new recipes.
Hot Vegan: 200 Sultry & Full-Flavored Recipes from Around the World
by Robin RobertsonThe acclaimed chef presents “the most flavorful vegan cookbook in print [featuring] authentic, wonderfully spiced dishes from every continent” (Erik Marcus, Vegan.com).Explore the rich and diverse flavors of the world in 200 meatless, dairy-free, and egg-free recipes ranging from subtly spiced to full-on fiery. Drawing on the culinary traditions of the Americas, Europe, the Middle East, Africa, Asia, and beyond, Robin Robertson shares luscious and inventive offerings. Recipes include Tunisian Couscous, Sichuan Noodle Salad, Jambalaya, Penne Arrabbiata, Thai Coconut Soup, and Vindaloo Vegetables . . . all made using readily available ingredients, and easily adjusted to your taste—hot or not!“This book has the makings of another Robin Robertson classic. Her talent for adapting international cuisines for the everyday cook, and giving them her unique stamp, shines through in every recipe in this collection.” —Nava Atlas, The Vegetarian Family CookbookHot Vegan was previously published as Vegan Fire & Spice. This edition features a new title, cover, and a few new recipes.
Hot and Cold Theory: The Path Towards Personalized Medicine (Advances in Experimental Medicine and Biology #1343)
by Maryam YavariThis book is about the theory of Hot and Cold, a mutual fundamental base of traditional medicines all around the world. The theory describes the dynamic balance state of the body on the axis of hot and cold for each individual and proposes the fact that deviation from this equilibrium is a predisposing factor for diseases. Such an approach helps practitioners to provide treatments tailored to the patient’s condition, not the disease. This book, for the first time, has gathered native descriptions of Hot and Cold theory in different traditional medicines, including traditional Chinese medicine, Persian (Humoral, Unani) medicine, Ayurvedic medicine and Latin American and Caribbean medicines. After defining the common ground, contemporary research - in nutrition, pharmacology, physiology and systems biology - has been explored using scientific methodology. This work is the result of an international collaboration of more than 30 scientists and scholars with high reputations in their fields. Hot and Cold theory, as a holistic individualized approach in prevention, diagnosis and treatment, can be merged into the novel fast-paced concepts in systems biology and precision medicine. Through this bridge, the authors propose that the Hot and Cold theory should be revisited more deeply by medical scientists, who are the main audience of this book, to pave the way towards integrated holistic personalized medicine.
Hot and Hip Grilling Secrets: A Fresh Look at Cooking with Fire
by Bonnie MatthewsWhat’s the secret to delicious, fast, and healthy cooking? Matches and a grill. If you think grilling is just for burgers and hot dogs, think again. Hot and Hip Grilling Secrets is the exciting new cookbook that shows you how much more your grill can do, and how easy and fun it is to cook with fire. Prepare for the week by grilling up flavorful meat and veggies for salads and wraps. Whip up a healthy weeknight stir fry your whole family will love. Host a party without spending the whole day in the kitchen! You won’t believe how many delicious appetizers, entrees, sides, and even desserts you can make on the grill: Tandoori chicken kabobs with grilled tomatoes Grilled Mandarin slaw with peanuts and shrimp Salmon filet grilled on a cedar plank with cherry salsa Ribeye steak with a red rooibos tea rub Grilled zucchini nachos Toasted granola peach crisp And many more! Hot and Hip Grilling Secrets also gives readers a crash course on the tools and techniques that make grilling easier without breaking the bank, plus different types of grilling for all lifestyles and budgets. The book also features gorgeous full-color photographs sure to get you fired up for your new favorite way to cook!
Hot and Hip Healthy Gluten-Free Cooking: 75 Healthy Recipes to Spice Up Your Kitchen
by Bonnie Matthews75 Healthy Recipes to Spice Up Your Kitchen Dozens of recipes that prove gluten-free doesn’t mean taste-free. Just because you’ve gone gluten-free doesn’t mean you have to stop eating the foods you love! Not even bread, pasta, and dessert. The Badass Gluten-Free Cookbook makes it easy to enjoy all the benefits of a gluten-free diet while indulging in home-cooked meals that are as delicious as they are easy to make. The Badass Gluten-Free Cookbook features a wide variety of wholesome and tempting recipes that will satisfy both your passion for good food and your gluten-free lifestyle: Mesquite flour savory breakfast muffins Grilled Panini with buffalo mozzarella, roasted red peppers, and sundried tomatoes Homemade ravioli with yam filling and sage butter Ahi tuna kebabs over buckwheat noodles with miso sauce Crusted chicken with fire-roasted tomato sauce Pear and cranberry crisp Chocolate biscotti with chipotle spice And many more! This book also includes a helpful guide to stocking your kitchen with gluten-free staples and substitutes, and sumptuous full-color photographs that will inspire your inner chef. The Badass Gluten-Free Cookbook is a no-nonsense guide to cooking great, healthy food for your badass, gluten-free life.
Hot for Food Vegan Comfort Classics: Recipes To Feed Your Face
by Lauren ToyotaA fun and irreverent take on vegan comfort food that's saucy, sweet, sassy, and most definitely deep-fried, from YouTube sensation Lauren Toyota of Hot for Food.In this bold collection of more than 100 recipes, the world of comfort food and vegan cooking collide as Lauren Toyota shares her favorite recipes and creative ways to make Philly cheesesteak, fried chicken, and mac 'n' cheese, all with simple vegan ingredients. Never one to hold back, Lauren piles plates high with cheese sauce, ranch, bacon, and barbecue sauce, all while sharing personal stories and tips in her engaging and hilarious voice. The result is indulgent, craveworthy food - like Southern Fried Cauliflower, The Best Vegan Ramen, and Raspberry Funfetti Pop Tarts - made for sharing with friends at weeknight dinners, weekend brunches, and beyond.
Hot for Food Vegan Comfort Classics: Recipes to Feed Your Face
by Lauren Toyota<p>A fun and irreverent take on vegan comfort food that's saucy, sweet, sassy, and most definitely deep-fried, from YouTube sensation Lauren Toyota of Hot for Food. <p>In this bold collection of more than 100 recipes, the world of comfort food and vegan cooking collide as Lauren Toyota shares her favorite recipes and creative ways to make Philly cheesesteak, fried chicken, and mac 'n' cheese, all with simple vegan ingredients. Never one to hold back, Lauren piles plates high with cheese sauce, ranch, bacon, and barbecue sauce, all while sharing personal stories and tips in her engaging and hilarious voice. The result is indulgent, craveworthy food - like Southern Fried Cauliflower, The Best Vegan Ramen, and Raspberry Funfetti Pop Tarts - made for sharing with friends at weeknight dinners, weekend brunches, and beyond.</p>
Hot, Healthy, Happy: The 21-Day Diet to Eat, Drink and Think Your Way to Self-Love and Skinny Jeans
by Christy FergussonLet's face it, we'd all love to have the perfect body, but not if it means starving ourselves and feeling miserable all the time! There are a million ways to lose weight and countless books selling the secret to skinny, but what if you want a diet for girls that's about more than thin thighs and a size 6 waist? Inside Hot, Healthy, Happy you'll find a nutritional, psychological and spiritual toolkit that will enable you to:• wake up each day with enough energy to follow your dreams• have flawless skin and nails to die for• have a period without needing painkillers and chocolate bars• connect to and trust your inner wisdom• feel happy and confident, despite facing drama in the TwittersphereIn Hot, Healthy, Happy, The Food Psychologist and nutritional therapist Christy Fergusson shows how science makes you sexy and invites you to achieve the life and the body you want. Discover the cutting-edge 21-day formula she used to overcome a myriad of health conditions and become the definition of hot, healthy and happy!Now it's your turn to eat, drink and think your way to self-love and skinny jeans.
Hot, Hot Chicken: A Nashville Story
by Rachel Louise MartinThese days, hot chicken is a &“must-try&” Southern food. Restaurants in New York, Detroit, Cambridge, and even Australia advertise that they fry their chicken &“Nashville-style.&” Thousands of people attend the Music City Hot Chicken Festival each year. The James Beard Foundation has given Prince&’s Chicken Shack an American Classic Award for inventing the dish. But for almost seventy years, hot chicken was made and sold primarily in Nashville&’s Black neighborhoods—and the story of hot chicken says something powerful about race relations in Nashville, especially as the city tries to figure out what it will be in the future.Hot, Hot Chicken recounts the history of Nashville&’s Black communities through the story of its hot chicken scene from the Civil War, when Nashville became a segregated city, through the tornado that ripped through North Nashville in March 2020.
Hotbox: Inside Catering, the Food World's Riskiest Business
by Matt Lee Ted LeeJames Beard Award–winning journalists expose food industry secrets in “the Kitchen Confidential of the big-ticket catering world” (New York Times).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. Award-winning food writers 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 or celebrity-spotting at a Hamptons cookout, 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 reading this book.“Lively . . . [with] just the right combination of sophistication and self-deprecation [to] show us what really goes on behind the scenes.” —The Wall Street Journal“An absorbing, immersive, appetizing tale, written with sharp intelligence and style.” —Susan Orlean, New York Times–bestselling author of The Library Book“Brilliant, gleeful . . . full of tips and secrets.” —Bill Buford, national bestselling author of Heat“[A] captivating tell-all.” —Publishers Weekly
Hotel Chocolat: A New Way of Cooking with Chocolate
by Hotel ChocolatChocolate is one of our most popular ingredients - both to eat and to cook with. But how many of us know how truly versatile it is? Hotel Chocolat, the UK's leading chocolatier, has pioneered 'cocoa cuisine': a new way of cooking with chocolate because, athough we know chocolate as a sweet ingredient, cocoa was originally used in savoury recipes. In fact, cocoa is a 'super-ingredient' with many layers of flavour and plenty of goodness too, and and this book showcases its many flavours and nuances with over 100 innovative chocolate recipes, both sweet and savoury.Hotel Chocolat has created energy-boosting recipes for breakfast, savoury recipes that enhance meat and fish dishes as well as give texture and depth to salads and snacks. And of course, not forgetting the hedonistic qualities that we love so much - with seductive bakes and puddings for all tastes.Find out too how to use the whole bean, from the shell to the nibs, cocoa powder to bar. And how to roast your own beans and even create a bar of your own. Uniquely, each recipe has a Cocoa Factor to indicate the depth of flavour as well as the cocoa percentage and region that will best suit the dish. Angus Thirlwell, Hotel Chocolat's visionary founder, will also take you through the story of chocolate from pod to plate.Welcome to cocoa cuisine!
Hotel Chocolat: A New Way of Cooking with Chocolate
by Hotel ChocolatChocolate is one of our most popular ingredients - both to eat and to cook with. But how many of us know how truly versatile it is? Hotel Chocolat, the UK's leading chocolatier, has pioneered 'cocoa cuisine': a new way of cooking with chocolate because, athough we know chocolate as a sweet ingredient, cocoa was originally used in savoury recipes. In fact, cocoa is a 'super-ingredient' with many layers of flavour and plenty of goodness too, and and this book showcases its many flavours and nuances with over 100 innovative chocolate recipes, both sweet and savoury.Hotel Chocolat has created energy-boosting recipes for breakfast, savoury recipes that enhance meat and fish dishes as well as give texture and depth to salads and snacks. And of course, not forgetting the hedonistic qualities that we love so much - with seductive bakes and puddings for all tastes.Find out too how to use the whole bean, from the shell to the nibs, cocoa powder to bar. And how to roast your own beans and even create a bar of your own. Uniquely, each recipe has a Cocoa Factor to indicate the depth of flavour as well as the cocoa percentage and region that will best suit the dish. Angus Thirlwell, Hotel Chocolat's visionary founder, will also take you through the story of chocolate from pod to plate.Welcome to cocoa cuisine!
Hotel Splendide
by Ludwig Bemelmans&“Truly a great book—unique, invaluable and unapproachable as the gold standard of the genre… Bemelmans got there first, more frequently, and better.&” —Anthony Bourdain Acerbic, colorful, and spirited stories from a bygone era: behind the scenes in a grand NY hotel, from the author of the Madeline books Picture David Sedaris writing Kitchen Confidential about the Ritz in New York in the 1920s, which had the style and charm of The Grand Budapest Hotel…In this charming and uproariously funny hotel memoir, Ludwig Bemelmans uncovers the fabulous world of the Hotel Splendide—the thinly disguised stand-in for the Ritz—a luxury New York hotel where he worked as a waiter in the 1920s. With equal parts affection and barbed wit, he uncovers the everyday chaos that reigns behind the smooth facades of the gilded dining room and banquet halls. In hilarious detail, Bemelmans sketches the hierarchy of hotel life and its strange and fascinating inhabitants: from the ruthlessly authoritarian maître d'hôtel Monsieur Victor to the kindly waiter Mespoulets to Frizl the homesick busboy. Illustrated with his own charming line drawings, Bemelmans' tales of a bygone era of extravagance are as charming as they are riotously entertaining. &“[Bemelmans] was the original bad boy of the NY hotel/restaurant subculture, a waiter, busboy, and restaurateur who &“told all&” in a series of funny and true (or very near true) autobiographical accounts of backstairs folly, excess, borderline criminality, and madness in the grande Hotel Splendide… If you like stories about old New York as I do, this classic will have you laughing out loud.&” –Anthony Bourdain
House & Garden A Year in the Kitchen: Seasonal recipes for everyday pleasure
by Blanche Vaughan'The elegant simplicity and style of every word and picture in this book are a joy.' JEREMY LEE'An engaging and inspiring book of food that is a real pleasure.' CLAUDIA RODEN'I love the flavour-dense simplicity of Blanche's recipes, with the garden at their heart. This is exactly how I want to eat.' SARAH RAVEN'Blanche Vaughan combines easy-to-achieve recipes with an inspiring voice that encourages experiment, whether you are cooking a simple supper for two or a special occasion feast. Her calm and reflective attitude to cooking is mirrored in the beautiful photographs, while her emphasis on seasonality truly makes it a book for all seasons.' ALEXANDRA SHULMAN'These are the recipes I cook at home, dishes that I turn to throughout the year because they answer a craving for a particular thing to eat at a particular time. The recipes evolved from ideas for what to cook and what I chose to include in the food pages of House & Garden each month: a reflection of our appetites, the food growing then, the weather, how we are living and eating each season.'BLANCHE VAUGHANA Year in the Kitchen, written and curated by Blanche Vaughan, Food Editor of House & Garden, shares more than 150 deliciously easy recipes inspired by the seasons. Recipes include:- Asparagus Carbonara (Spring)- Summer Greens & Soft-Cheese Pie (Summer)- Pumpkin Soup with Gruyère and Sage (Autumn)- Claudia Roden's Chicken with Sweet Wine and Grapes (Winter)
House & Garden A Year in the Kitchen: Seasonal recipes for everyday pleasure
by Blanche Vaughan'The elegant simplicity and style of every word and picture in this book are a joy.' JEREMY LEE'An engaging and inspiring book of food that is a real pleasure.' CLAUDIA RODEN'I love the flavour-dense simplicity of Blanche's recipes, with the garden at their heart. This is exactly how I want to eat.' SARAH RAVEN'Blanche Vaughan combines easy-to-achieve recipes with an inspiring voice that encourages experiment, whether you are cooking a simple supper for two or a special occasion feast. Her calm and reflective attitude to cooking is mirrored in the beautiful photographs, while her emphasis on seasonality truly makes it a book for all seasons.' ALEXANDRA SHULMAN'These are the recipes I cook at home, dishes that I turn to throughout the year because they answer a craving for a particular thing to eat at a particular time. The recipes evolved from ideas for what to cook and what I chose to include in the food pages of House & Garden each month: a reflection of our appetites, the food growing then, the weather, how we are living and eating each season.'BLANCHE VAUGHANA Year in the Kitchen, written and curated by Blanche Vaughan, Food Editor of House & Garden, shares more than 150 deliciously easy recipes inspired by the seasons. Recipes include:- Asparagus Carbonara (Spring)- Summer Greens & Soft-Cheese Pie (Summer)- Pumpkin Soup with Gruyère and Sage (Autumn)- Claudia Roden's Chicken with Sweet Wine and Grapes (Winter)