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The First Mess Cookbook: Vibrant Plant-Based Recipes to Eat Well Through the Seasons
by Laura WrightThe blogger behind the Saveur award-winning blog The First Mess shares her eagerly anticipated debut cookbook, featuring more than 125 beautifully prepared seasonal whole-food recipes. Home cooks head to The First Mess for Laura Wright’s simple-to-prepare seasonal vegan recipes but stay for her beautiful photographs and enchanting storytelling. In her debut cookbook, Wright presents a visually stunning collection of heirloom-quality recipes highlighting the beauty of the seasons. Her 125 produce-forward recipes showcase the best each season has to offer and, as a whole, demonstrate that plant-based wellness is both accessible and delicious.Wright grew up working at her family’s local food market and vegetable patch in southern Ontario, where fully stocked root cellars in the winter and armfuls of fresh produce in the spring and summer were the norm. After attending culinary school and working for one of Canada’s original local food chefs, she launched The First Mess at the urging of her friends in order to share the delicious, no-fuss, healthy, seasonal meals she grew up eating, and she quickly attracted a large, international following.The First Mess Cookbook is filled with more of the exquisitely prepared whole-food recipes and Wright’s signature transporting, magical photography. With recipes for every meal of the day, such as Fluffy Whole Grain Pancakes, Romanesco Confetti Salad with Meyer Lemon Dressing, Roasted Eggplant and Olive Bolognese, and desserts such as Earl Grey and Vanilla Bean Tiramisu, The First Mess Cookbook is a must-have for any home cook looking to prepare nourishing plant-based meals with the best the seasons have to offer.
The First Mess Cookbook: Vibrant Plant-Based Recipes to Eat Well Through the Seasons
by Laura WrightThe creator of the popular Saveur award-winning blog The First Mess shares over 125 seasonal, plant-based, and beautifully prepared healthy recipes in her eagerly anticipated debut cookbookHome cooks head to The First Mess blog for Laura Wright's simple-to-prepare, seasonal vegan recipes, but stay for her beautiful photographs and enchanting storytelling. In her debut cookbook, Laura presents a visually stunning collection of heirloom-quality recipes highlighting the beauty of the seasons. Her 125-plus produce-forward recipes showcase the best each season has to offer, and as a whole, demonstrate that plant-based wellness is both accessible and delicious. Wright grew up working at her family's local food market and vegetable patch in the Niagara region of southern Ontario, where fully stocked root cellars in the winter and armfuls of fresh produce in the spring and summer were the norm. After attending culinary school and working in one of Canada's original farm-to-table restaurants, she launched The First Mess blog at the urging of her friends in order to share the delicious, no-fuss, healthy, seasonal meals she grew up eating, and quickly attracted a large international following. The First Mess Cookbook is filled with more of the exquisitely prepared plant-based recipes and lush photography that fans of the blog have come to expect. With recipes for every meal of the day, like Fluffiest Multigrain Pancakes, Meyer Lemon Romanesco Glow Salad, and Eggplant "Bolognese" Pasta, and desserts like Earl Grey Tiramisu, The First Mess Cookbook is a must-have for any home cook looking to prepare nourishing plant-based meals with the best the seasons have to offer.From the Hardcover edition.
The First Real Kitchen Cookbook: Recipes & Tips for New Cooks
by Megan Carle Jill CarleThe authors of College Cooking guide you on your next step to adulting: shopping for, preparing, and eating your own meals—in your own kitchen.Every year, tens of thousands of hungry twentysomethings graduate college and rent their first apartment. They love food and want to learn how to cook. The First Real Kitchen Cookbook is the just-graduated’s go-to guide, explaining in a friendly, encouraging voice everything that can be done on a tiny four-burner stove with minimal equipment and utensils. Fellow twentysomethings Megan Carle and Jill Carle teach new cooks how to stock a pantry on the cheap, buy meat, roast a chicken, cook vegetables, and bake cakes from scratch—all the basics and more!“Sure, this is for those of you just setting up your ‘first real kitchen,’ but guess what? There is a lot of helpful information for those of us who’ve had our own kitchens for years. We can all use a little help now and then . . .” —Cooks & Books & Recipes“A great cookbook for someone who doesn’t have much experience cooking, but wants to get a real start on the subject.” —Errant Dreams
The First Year: A Patient-Expert Guide for the Newly Diagnosed (Marlowe Diabetes Library)
by Gretchen BeckerDiagnosed with type-2 or non-insulin dependent diabetes in 1996, Gretchen Becker educated herself on every aspect of this chronic condition by reading medical books, talking with doctors, listening to her own body and using the Internet to communicate daily with other people with diabetes. Now, as a patient-expert, she guides all those newly diagnosed through everything they need to learn and do in the crucial first year after diagnosis. This indispensable guide simplifies but never patronises and offers a wider approach than any so far adhered to by doctors. It answers all the questions that assail the newly diagnosed: How to cope with daily maintenance? How to make sense of the terminology about measurement of blood-glucose levels? How to build self-knowledge and confidence? How, overall, best to adjust to life with diabetes.
The First-Time Mom's Pregnancy Cookbook: A Nutrition Guide, Recipes, and Meal Plans for a Healthy Pregnancy
by Lauren ManakerEverything first-time moms need to know about eating while pregnantKnowing a baby is on the way, especially a first pregnancy, is an exciting and joyous time. It also comes with a slew of new things to learn and remember—like how to properly eat for two. With so much information out there, it can be tough to know where to start, but this pregnancy cookbook makes it easy. It cuts through the noise, laying out the nutritional guidelines every mom needs to know in clear and simple terms, with 90 recipes and 12 complete meal plans to support a healthy pregnancy.Get more than other pregnancy books with:The ultimate food list—Find a clear rundown of the most important nutrients mom and baby need (and how much), along with a list of all the foods to avoid and why.Guidance for each month—Get detailed explanations of the body's changes during each month of pregnancy, and find a meal plan to match.Beyond the third trimester—This pregnancy cookbook includes bonus guidance and recipes for staying healthy through postpartum recovery and nursing.Feel confident about staying nourished during pregnancy with The First-Time Mom's Pregnancy Cookbook.
The Fish Book: How to choose, prepare and cook fresh fish and seafood
by Paul PeacockThis book will give you the knowledge and confidence to choose, prepare, cook and enjoy fresh food and seafood. It explains simply how to gut, clean and fillet fish and how to deal with shellfish and crustaceans such as crab and lobster, and what knives and tools you'll need for the job.The numerous recipes take into consideration sustainable fishing and advise on which fish can be used instead of those at risk. The book also encourages the use of locally caught produce rather than those shipped around the world.As well as recipes for cooking sea and river fish, shellfish, crustaceans you'll discover how to preserve fish.
The Fish Book: How to choose, prepare and cook fresh fish and seafood
by Paul PeacockThis book will give you the knowledge and confidence to choose, prepare, cook and enjoy fresh food and seafood. It explains simply how to gut, clean and fillet fish and how to deal with shellfish and crustaceans such as crab and lobster, and what knives and tools you'll need for the job.The numerous recipes take into consideration sustainable fishing and advise on which fish can be used instead of those at risk. The book also encourages the use of locally caught produce rather than those shipped around the world.As well as recipes for cooking sea and river fish, shellfish, crustaceans you'll discover how to preserve fish.
The Fish Market: Inside the Big-Money Battle for the Ocean and Your Dinner Plate
by Lee van der Voo**Winner of the Oregon Book Award**Gulf Wild — the first seafood brand in America to trace each fish from the sea to the table — emerged after grouper, the star of fried fish sandwiches, fell off menus due to overfishing. The brand was born when the government privatized the rights to fish to fix the problem. Through traceability, Gulf Wild has met burgeoning consumer demand for domestic, sustainable seafood, selling in boutique grocers and catapulting grouper from the hamburger bun to the white tablecloth. But the property rights that saved grouper also shifted control of the fish from public to private, forever changing the relationship between wild seafood and the people that eat it. Aboard fishing vessels from Alaska to Maine, inside restaurants of top chefs, and from the halls of Congress, in The Fish Market, journalist Lee van der Voo tells the story of the people and places left behind in this era of ocean privatization—a trend that now controls more than half of American seafood. Following seafood money from U.S. docks to Wall Street, she explains the methods that investors, equity firms, and seafood landlords have used to capture the upside of the sustainable seafood movement, and why many people believe in them. She also goes behind the scenes of the Slow Fish movement—among holdouts against privatization of the sea— to show why they argue consumers don’t have to buy sustainability from Wall Street, or choose between the environment and their fisherman.
The Fish Store: Recipes and Recollections
by Lindsey BarehamWhen her sons inherited their father's childhood home in a Cornish fishing village, once a commercial building for storing and packing pilchards, Lindsey Bareham thought it would be a nice idea to record some of the recipes and memories of this extraordinary place. It started as a notebook for her sons' eyes only, with lists of favorite ways of cooking mackerel, monkfish and sole and how to make mayonnaise to go with the gift of a handsome crab or crayfish, but then it took on its own momentum and became this very special book, full of recollections and anecdotes and fabulous holiday food. Although the setting is of course English, Bareham's recipes take in influences from all over the world, including Portugal (Portuguese Cabbage Soup with Rosemary Bruschetta), Italy (Red Mullet Wrapped in Parma Ham with Garlic and Rosemary) and Turkey (Spiced Aubergine Salad with Cumin). Nor, despite the location, are her recipes completely devoted to matters piscine. Chapters on eggs, chicken, lamb, vegetables and, of course, puddings, sit alongside a wonderful collection of recipes for fish of all kinds. First published to much acclaim in hardback by Michael Joseph in 2006 but out of print for a number of year; this is the books first appearance in paperback.
The Fishmeal Revolution: The Industrialization of the Humboldt Current Ecosystem
by Kristin A. WintersteenOff the Pacific coast of South America, nutrients mingle with cool waters rising from the ocean’s depths, creating one of the world’s most productive marine ecosystems: the Humboldt Current. When the region’s teeming populations of fish were converted into a key ingredient in animal feed—fishmeal—it fueled the revolution in chicken, hog, and fish farming that swept the United States and northern Europe after World War II.The Fishmeal Revolution explores industrialization along the Peru-Chile coast as fishmeal producers pulverized and exported unprecedented volumes of marine proteins to satisfy the growing taste for meat among affluent consumers in the Global North. A relentless drive to maximize profits from the sea occurred at the same time that Peru and Chile grappled with the challenge of environmental uncertainty and its potentially devastating impact. In this exciting new book, Kristin A. Wintersteen offers an important history and critique of the science and policy that shaped the global food industry.
The Fishmonger's Apprentice: The Expert's Guide To Selecting, Preparing, And Cooking A World Of Seafood, Taught By The Masters
by Aliza GreenAn ocean of fish and seafood preparation techniques at your fingertips!In The Fishmonger’s Apprentice, you get insider access to real life fishermen, wholesale markets, fish buyers, chefs, and other sources—far away from the supermarket, and everywhere the fish go well before they make it to the table. This book is a handbook for enjoying fish and seafood—from fishing line to filleting knife and beyond—and gives you instructional content like no other book has before.Inside, you'll find:- Hundreds of full-color, detailed step-by-step photographs teach you filleting, skinning, boning, harvesting roe, shucking oysters, and more- Extensive interviews with seafood experts as they share their old-world, classic skills- Tips on eating and buying more sustainably, using the whole fish, head to tail, and making the most of your local fishmonger—good for foodies and chefs alike- A bonus DVD featuring 12 video tutorials of preparing fish, plus 32 downloadable recipes from master chefsWhether you're a casual cook or devoted epicure, you'll learn new ways to buy, prepare, serve, and savor all types of seafood with The Fishmonger's Apprentice!
The Fishwife Cookbook: Delightful Tinned Fish Recipes for Every Occasion
by Becca Millstein Vilda GonzalezTake your tinned fish game to the next level with 80 recipes for meals for one, picnics in the park, sunny breakfasts, and more, from the trailblazing brand, Fishwife Tinned Seafood Co.Grab your baguette, butter, Castelvetrano olives, flaky salt, and a little glass of chilled wine—it’s tinned fish time! According to Becca Millstein, co-founder of Fishwife, tinned fish is making waves for a thousand reasons: It eliminates the entire process of cooking a fish. It can sit in your cupboard for years and still be at its best on its fifth birthday. It’s a versatile, protein-packed, convenient ingredient. And, lastly, a tremendous amount of love and labor goes into each individual tin of fish, which Fishwife sources responsibly from traditional purveyors and fisherfolk, all wild-caught or ethically farmed.While you might not be able to resist just snacking on Fishwife’s delightfully packaged and decidedly delicious offerings (like the smoked trout, Sichuan-chili-spiked salmon, or Cantabrian anchovies) straight out of the can, with The Fishwife Cookbook you can take your tinned fish to the next level, effortlessly transforming it into a mouthwatering meal or satisfying snack.You’ll find chapters that span a range of occasions, like Just a Quickie, A Meal for One, Picnic in the Park, Dinner Is Served, Hosting a Cocktail Party, and Sunday Morning, featuring 80 powerfully flavorful and easy-to-put-together recipes, like:Tinned Smoked Salmon Deviled EggsSmoked Mackerel UdonSardine Fritto Misto with Charred Lemon and AioliFisherman’s Stew with Salmon, Mussels, and CocklesRainbow Trout Tacos with Peach and Tomato SalsaLamb Bolognese with Cantabrian Anchoviesand many moreThroughout, deep dives—like The Great Tinned Fish Beverage Companion Guide and How to Pack a Perfect Picnic—show you that the world of tinned fish is your oyster. With beautiful photographs and the charming and whimsical illustrations in the brand’s signature style throughout, The Fishwife Cookbook is an invitation to make a splash! The water’s fine, the fish are jumping, and the food is a revelation.
The Fit Bottomed Girls Anti-Diet
by Erin Whitehead Jennipher WaltersThe Fit Bottomed Girls Anti-Diet is a confidence-boosting program to create lasting change in just 10 minutes. For women looking to lose 10-plus pounds, ladies who want a healthier relationship with their bodies, and anyone in search of a fun way to enjoy a healthy lifestyle, this is a gentle yet sassy approach that gets lasting results.From the Trade Paperback edition.
The Fit Foodie Meal Prep Plan: Easy Steps to Fill Your Fridge for the Week
by Sally O'NeilThe practical three-step guide to filling your fridge with healthy ready-to-eat meals so you can have delicious food even on your busiest days!The fuel you put in your body is the first step towards achieving the healthy lifestyle you&’ve been craving. Cooking at home, or better yet, healthy meal prepping, not only saves time but is a key factor to overall wellness. With The Fit Foodie Meal Prep Plan, you will master the three steps to successfully fill your fridge with flavorful options for every meal of the day. Whether you are on the go or are looking for a quick meal in, these steps take the stress of cooking out of your day. The three steps include: –Step 1 is basic prep mastery—think quick baked salmon, herby roast chicken, spiralized veggie noodles, or an assortment of basic dressings. –Step 2 shows you how to pack your freezer and pantry with batch-cooked healthy staples, such as fruit crumble, a simple curry base, and sweet potato muffins. –Step 3 is where it all comes together. Assemble utterly decadent and completely healthy meals, such as chia pudding with berries, salted cinnamon granola, boiled eggs with paleo bread, and more! This essential guide is designed to help you make the most of your days so you can spend less time in the kitchen cooking while still staying on track with your health goals!
The Fit Vegan: Fuel Your Fitness with a Plant-Based Lifestyle
by Edric Kennedy MacfoyThis is a guide for all fitness enthusiasts wanting to make the switch to a vegan diet without compromising on muscle gains or performance--and for all vegans who want to improve their fitness.Are you a fitness enthusiast curious about veganism but worried about where you'll get your protein from? Or maybe you're already vegan and loving it, but wondering how you can improve your fitness?When ex-London firefighter and fitness coach Edric Kennedy-Macfoy decided to go vegan, he endured many jokes and taunts from his colleagues, who did not believe that he would be able to remain fit enough for his job on a plant-based diet. But Edric proved them wrong and is now healthier and fitter than ever. In The Fit Vegan, Edric shares what made him choose veganism for his own health and for the welfare of animals, as well as revealing his secrets to staying in the best shape of his life without consuming any animal products. The book arms you with everything you need to know about plant-based nutrition, and includes delicious recipes that are super easy to replicate at home. Edric also includes a 12-week fitness program and shares inspiring examples of vegan athletes who are at the top of their game, including champion tennis player Venus Williams and five-time Formula One world champion Lewis Hamilton.This book is your all-encompassing "vegan fitness bible." Written as the guide Edric wishes he had through times of confusion and doubt, it will show you how it is possible to make the transition to veganism whilst experiencing energy, health, and unprecedented fitness levels--as well as taking care of the planet!
The Fitness Response: 21 Steps to Model Your Way to a Fit, Fabulous Body!
by Richard KelleyA physician and expert in fitness-based weight management shares professional secrets for a lifestyle transformation. The Fitness Response addresses why a minority of individuals among us seems to consistently &“get it right,&” while so many among us struggle with the problem of excess weight. In fact, a subset of our population thrives in pursuit of the ultimate body while most of us dabble, often unsuccessfully in diet after diet, to lose the same weight over and over again. The Fitness Response teaches both men and women how to move beyond &“dieting&” as a temporary approach to weight-loss and segue into a &“known&” lifestyle that promotes and delivers optimal results for the long run. The Fitness Response is written for anyone who wishes to make the leap to the next level of what is truly possible and begin the process of physical transformation.
The Five Elements Cookbook: A Guide to Traditional Chinese Medicine with Recipes for Everyday Healing
by Zoey Xinyi GongA stunning and accessible guide to cooking with Traditional Chinese Medicine, featuring over 50 nourishing recipes to eat for healing every day by TCM chef and registered dietitian Zoey Xinyi Gong.Chef and registered dietitian Zoey Xinyi Gong offers an incredibly fresh, elegant, and authentic approach to food therapy and a truly accessible guide to cooking with Traditional Chinese Medicine (TCM), a thousands-year-old practice for holistic wellness. Named after a foundational theory of what balance and optimal health looks like, The Five Elements Cookbook is a stunning introduction to the beginner concepts of TCM and offers a photographic guide to the most commonly used medicinal ingredients (American ginseng, turmeric, reishi, and more), their healing properties, and how to use them seamlessly in your cooking—whether in a warm tea, restorative bone broth, a sweet smoothie, or your favorite dinner. Each of the over 50 delicious recipes ingeniously incorporates a food-as-medicine ingredient, with consideration for seasonality, digestion, and body constitution, and specific concerns, like menstrual pains, nausea, anxiety, blood circulation, respiratory health, and more. For those with dietary restrictions, each recipe also includes a key for vegan, nut free, dairy free, gluten free, plus the TCM energetics and uses. Recipes span all day and every meal, plus beverages and desserts:Sesame Goji GranolaPumpkin and Lotus Seed Hummus with CruditéReishi Mushroom Miso Soup Steamed Whole Fish with Herbal Soy SauceWarming Lamb Noodle Soup Saffron Mulled WineWith beautiful photographs throughout, this soothing, practical guide is perfect for those looking to eat for healing, nourishment, and joy.
The Five O'Clock Apron: Proper Food for Modern Families
by Claire ThomsonEvery parent's dream - proper, nutritious recipes for the whole family that will get even the fussiest kids eating up. With delicious recipes and mouth-watering photography, this cookbook from popular blogger and Guardian columnist will revolutionise family supper times...'One of the best family cookbooks I've seen in years' -- Diana Henry'The best family cookbook EVER' -- ***** Reader review'My new favourite cookbook for sure' -- ***** Reader review'Really love this book - it's on heavy rotation in my kitchen' -- ***** Reader review'Awesome' -- ***** Reader review'Good for the soul and for the stomach' -- ***** Reader review'A real winner' -- ***** Reader review****************************************************************************************************Faced with the daily challenge of what to cook for her three young children, chef and mum Claire Thomson made it her mission to inspire parents stuck in a teatime rut. Every day she makes a 'proper' tea, tweeting it at 5pm - and from that her blog '5 O'Clock Apron' was born and a popular Guardian column on cooking for children followed.Claire wants to inspire other parents and invigorate the concept of family cookery. Cooking shouldn't be a chore, one meal for the grown-ups and another for the children. Claire's fresh, exciting meals are versatile and flavourful enough to please everyone around the table, encouraging parents to view food differently, to refresh their culinary imaginations and find real joy in cooking for their children.Featuring sections on milk, bread, grains, pulses, rice, vegetables, fruit and fish, 5 O'clock Apron will engage and empower parents. Why not try...Green Pea PestoAranciniBean & Broccoli SoupSpring Onion FarinataSlow Roast Carrots with Brown RiceSpanish Baked RiceWhole Chicken roasted over Rice with CinnamonMeatballsRatatouilleAnd much more...Not just a recipe book, but a way of thinking about how to shop, cook, eat and celebrate as a family, Claire provides a unique insight, as both a mother and a chef, into what really makes food appealing for children.
The Flat Tummy Club Diet: 21 Days To A Flatter Tummy
by Kate AdamsDepressed by her expanding waistline, Kate Adams set out to lose weight - and keep it off for good. Six months later and over two stone lighter she decided to share her experiences and set up the Flat Tummy Club. Now you too can become a member by following the foolproof Flat Tummy Club Diet:1. Do the Flat Tummy Inquisition to work out where exactly your spare tyre comes from.2. Beat the bloat and shed up to 7lbs in a week with the 7-day Jump Start.3. Swap in the Top 20 Flat Tummy Foods to keep you on the straight and narrow-waisted.4. Keep your flat tummy forever with tips to help you maintain your willpower when stress, holidays and work start getting in the way.
The Flat Tummy Club Diet: 21 Days To A Flatter Tummy
by Kate AdamsDepressed by her expanding waistline, Kate Adams set out to lose weight - and keep it off for good. Six months later and over two stone lighter she decided to share her experiences and set up the Flat Tummy Club. Now you too can become a member by following the foolproof Flat Tummy Club Diet:1. Do the Flat Tummy Inquisition to work out where exactly your spare tyre comes from.2. Beat the bloat and shed up to 7lbs in a week with the 7-day Jump Start.3. Swap in the Top 20 Flat Tummy Foods to keep you on the straight and narrow-waisted.4. Keep your flat tummy forever with tips to help you maintain your willpower when stress, holidays and work start getting in the way.
The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs
by Karen Page Andrew Dornenburg<P><b>Winner of the 2009 James Beard Book Award for Best Book: Reference and Scholarship </b> <P>Great cooking goes beyond following a recipe--it's knowing how to season ingredients to coax the greatest possible flavor from them. Drawing on dozens of leading chefs' combined experience in top restaurants across the country, Karen Page and Andrew Dornenburg present the definitive guide to creating "deliciousness" in any dish. Thousands of ingredient entries, organized alphabetically and cross-referenced, provide a treasure trove of spectacular flavor combinations. <P>Readers will learn to work more intuitively and effectively with ingredients; experiment with temperature and texture; excite the nose and palate with herbs, spices, and other seasonings; and balance the sensual, emotional, and spiritual elements of an extraordinary meal.Seasoned with tips, anecdotes, and signature dishes from America's most imaginative chefs, THE FLAVOR BIBLE is an essential reference for every kitchen.
The Flavor Equation: The Science of Great Cooking Explained in More Than 100 Essential Recipes
by Nik SharmaNamed one of the Best Fall Cookbooks 2020 by The New York Times, Eater, Epicurious, Food & Wine, Forbes, Saveur, Serious Eats, The Smithsonian, The San Francisco Chronicle, The Los Angeles Times, The Boston Globe, The Chicago Tribune, CNN Travel, The Kitchn, Chowhound, NPR, The Art of Eating Longlist 2021 and many more; plus international media attention including The Financial times, The Globe and Mail, The Telegraph, The Guardian, The Independent, The Times (U.K.), Delicious Magazine (U.K.), The Times (Ireland), and Vogue India and winner of The Guild of U.K. Food Writers (General Cookbook). Finalist for the 2021 IACP Cookbook Award."The Flavor Equation" deserves space on the shelf right next to "Salt, Fat, Acid, Heat" as a titan of the how-and-why brigade."– The New Yorker"Deep and illuminating, fresh and highly informative… a most brilliant achievement." – Yotam Ottolenghi"[A] beautiful and intelligent book." – J. Kenji López-Alt, author The Food Lab and Chief Consultant for Serious Eats.comAroma, texture, sound, emotion—these are just a few of the elements that play into our perceptions of flavor. The Flavor Equation demonstrates how to convert approachable spices, herbs, and commonplace pantry items into tasty, simple dishes.In this groundbreaking book, Nik Sharma, scientist, food blogger, and author of the buzz-generating cookbook Season, guides home cooks on an exploration of flavor in more than 100 recipes.• Provides inspiration and knowledge to both home cooks and seasoned chefs• An in-depth exploration into the science of taste• Features Nik Sharma's evocative, trademark photography styleThe Flavor Equation is an accessible guide to elevating elemental ingredients to make delicious dishes that hit all the right notes, every time. Recipes include Brightness: Lemon-Lime Mintade, Saltiness: Roasted Tomato and Tamarind Soup, Sweetness: Honey Turmeric Chicken Kebabs with Pineapple, Savoriness: Blistered Shishito Peppers with Bonito Flakes, and Richness: Coconut Milk Cake.• A global, scientific approach to cooking from bestselling cookbook author Nik Sharma• Dives deep into the most basic of our pantry items—salts, oils, sugars, vinegars, citrus, peppers, and more• Perfect gift for home cooks who want to learn more beyond recipes, those interested in the science of food and flavor, and readers of Lucky Peach, Serious Eats, Indian-Ish, and Koreatown• Add it to the shelf with cookbooks like The Food Lab: Better Home Cooking Through Science by J. Kenji López-Alt; Ottolenghi Flavor: A Cookbook by Yotam Ottolenghi; and Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat.
The Flavor Matrix: The Art and Science of Pairing Common Ingredients to Create Extraordinary Dishes
by Brooke Parkhurst James BriscioneA revolutionary new guide to pairing ingredients, based on a famous chef's groundbreaking research into the chemical basis of flavorAs an instructor at one of the world’s top culinary schools, James Briscione thought he knew how to mix and match ingredients. Then he met IBM Watson. Working with the supercomputer to turn big data into delicious recipes, Briscione realized that he (like most chefs) knew next to nothing about why different foods taste good together. That epiphany launched him on a quest to understand the molecular basis of flavor—and it led, in time, to The Flavor Matrix. A groundbreaking ingredient-pairing guide, The Flavor Matrix shows how science can unlock unheard-of possibilities for combining foods into astonishingly inventive dishes. Briscione distills chemical analyses of different ingredients into easy-to-use infographics, and presents mind-blowing recipes that he's created with them. The result of intensive research and incredible creativity in the kitchen, The Flavor Matrix is a must-have for home cooks and professional chefs alike: the only flavor-pairing manual anyone will ever need.
The Flavor of Wood: In Search of the Wild Taste of Trees from Smoke and Sap to Root and Bark
by Artur Cisar-Erlach“Part travelogue and part culinary adventure . . . a quirky, entertaining ramble through the many ways wood lends its flavor to food” (Bob Holmes, author of Flavor).Most people don’t expect wood to flavor their food beyond the barbecue, and gastronomists rarely discuss the significance of wood in the realm of taste. But trees have a far greater influence over our plate and palate than you might think. Over the centuries, it has been used in cooking, distilling, fermenting, and even perfume creation to produce a unique flavor and smell.In The Flavor of Wood, food communications expert Artur Cisar-Erlach embarks on a global journey to understand how trees infuse the world’s most delectable dishes through their smoke, sap, roots, and bark. His exploration covers everything from wooden barrels used to age scotch in Austria to the wood-burning pizza ovens of Naples to Canadian maple syrup producers—as well as cheese, tea, wine, blue yogurt, and more. Brimming with fascinating characters, unexpected turns, beautiful landscapes, scientific discoveries, and historic connections, The Flavor of Wood is the story of a passionate flavor hunter, and offers readers unparalleled access to some of the world’s highest quality cuisine and unknown tree flavors.
The Flavors of the Florida Keys: Flavors Of The Florida Keys
by Linda GassenheimerThe sun-drenched Florida Keys are a necklace of islands stretching more than 100 miles west from the tip of the state, where Caribbean, European, and American cultures meet. Linda Gassenheimer, South Florida local and nationally known food writer, has been visiting the Keys for decades and has seen them transform from a sleepy chain of islands to a sophisticated crossroads of culinary traditions. The islands’ chefs have an unusually rich bounty of ingredients at hand from the Caribbean’s array of seafood and the coconuts, pineapples, tomatoes, citrus and melons grown on the Upper and Middle Keys. In The Flavors of the Florida Keys, Linda Gassenheimer brings this distinctive corner of America to your kitchen with over two hundred recipes that range from the humble (Bahamian Conch Chowder) to the sophisticated (Crab Cakes with Pommery Mustard Sauce).In her quest for the best of the Keys’ recipes, Gassenheimer has traveled everywhere from waterfront beach shacks to resort dining rooms. Along the way, she has collected the stories of the men and women behind the recipes the eccentric artists and writers, the local fishermen, and the bon vivants captured by the magical atmosphere of the Keys. Your dinner companions include chef Doug Shook from the acclaimed Louie’s Backyard; Elena Spottswood, a member of one of the original Conch families, who shares her recipe for a perfect Cuban Mojito; and Wolfgang Birk, whose Ocean Bounty serves up an abundance of superlative seafood from the surrounding seas. Travel the Keys with Gassenheimer’s book by your side, and discover its hidden treasures and its colorful history; keep a copy stove-side to bring the sunlight and spirit of the Keys to your dining table. It is hard to imagine more informed and entertaining dinner companions than Gassenheimer and the chefs and other characters from the Keys that she will introduce to you.