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The Italian Slow Cooker: 125 Easy Recipes for the Electric Slow Cooker
by Michele ScicoloneThe award-winning, bestselling author of The Sopranos Family Cookbook “presents unintimidating recipes that serve up hearty dishes with a minimum of fuss” (Publishers Weekly).Finally a book that combines the fresh, exuberant flavors of great Italian food with the ease and comfort of a slow cooker. Michele Scicolone, a bestselling author and an authority on Italian cooking, shows how good ingredients and simple techniques can lift the usual “crockpot” fare into the dimension of fine food.Pasta with Meat and Mushroom Ragu, Osso Buco with Red Wine, Chicken with Peppers and Mushrooms: These are dishes that even the most discriminating cook can proudly serve to company, yet all are so carefree that anyone with just five or ten minutes of prep time can make them on a weekday and return to perfection.Simmered in the slow cooker, soups, stews, beans, grains, pasta sauces, and fish are as healthy as they are delicious. Polenta and risotto, “stir-crazy” dishes that ordinarily need careful timing, are effortless. Meat loaves come out perfectly moist, tough cuts of meat turn succulent, and cheesecakes emerge flawless.
The Italian Summer Kitchen: Timeless Recipes for La Dolce Vita
by Cathy WhimsFrom six-time James Beard nominee for best chef, recipes to transport you to the full, bright flavors of sun-drenched summers in Italy. For a culinary tour of Italy, or a master class in creating the nation’s many regional gems in your home kitchen, you couldn’t ask for a better tour guide than Cathy Whims. In her debut cookbook, Cathy brings together dishes from Italy’s many and varied regions, united by her masterful interpretation of cucina povera—literally “food of the poor,” which means fresh produce, local meats, handmade pasta and pizza, and simple cooking methods. These recipes for drinks, appetizers, pasta, pizza, risottos, meat and fish, and desserts are united not by region but by feeling: everything is authentically Italian yet easy for the home cook to create no matter where they live. Step-by-step instructions demystify essential skills like how to make fresh pasta, cook a perfect risotto, and craft heavenly, light-as-a-cloud gnocchi. Readers will find tips and techniques from professional chefs and everyday home cooks, seasoned with Cathy’s always-engaging wit and reflections on history and on food, life, travel, and more.
The Italian Table (Food & Wine)
by The Editors of Food & WineThe editors of Food & Wine Magazine present Food & Wine The Italian Table.
The Italian Vegetable Cookbook: 200 Favorite Recipes for Antipasti, Soups, Pasta, Main Dishes, and Desserts
by Michele ScicoloneTraditional and contemporary Italian recipes for vegetarian and nearly vegetarian dishes from the author of The Italian Slow Cooker.Over the ages, resourceful Italian cooks have devised countless ways to prepare vegetables—all incredibly flavorful and simple. In this book, Italian cooking authority Michele Scicolone shares recipes that she gathered during years of traveling in Italy. Some, like Green Fettuccine with Spring Vegetable Ragu and Easter Swiss Chard and Cheese Pie, came from talented home cooks. Others, such as Stuffed Cremini Mushrooms, were passed down through her family. She encountered still more, including One-Pot &“Dragged&” Penne, in restaurants and adapted dishes like Romeo&’s Stuffed Eggplant from the cookbooks she collects. Many recipes display the Italian talent for making much out of little: Acquacotta, &“Cooked Water,&” makes a sumptuous soup from bread, tomatoes, and cheese. In keeping with Italian tradition, some dishes contain small amounts of pancetta, anchovies, or chicken broth, but they are optional. Simple desserts—Rustic Fruit Focaccia, Plum Crostata—finish the collection.&“[Scicolone&’s] methodology for vegetable cooking strives to extract the greatest amount of flavor and texture from every plant…Ambitious cooks will love the challenge of Scicolone&’s Swiss chard and ricotta pie. Some recipes call for typical Italian flavor enhancers, such as anchovies or pancetta; nevertheless, vegetarians will find lots to savor here, and meat eaters will deem many of the pasta sauces perfectly satisfying. And both camps will delight in the host of rich and sweet dessert offerings.&”—Boooklist
The Italian Way: Everything We Love About Italy
by DK TravelFall in love with Italy all over again.There are endless reasons to love Italy. This beautiful country has us hooked on morning espressos and afternoon spritzes, bowls of pasta and slices – oh, so many slices – of pizza. It has us wearing chic street style, admiring great art, driving gleaming sports cars. Heck, it even has us thinking about the Roman Empire. Italy has seduced us all, and we’re here for it.In this love letter to the world’s favourite country, you’ll find everything you know and love about Italy:HISTORY AND HERITAGE celebrate Italy's history, ancient UNESCO sites and Italian art, like masterpieces of the RenaissanceNATURAL BEAUTY explore Italy’s beautiful regions, including the lakes, cities like Florence and Milan, and the mountainsFOOD AND DRINK celebrate the Italian cookbook, food culture and beloved drinks like Italian wineSOCIAL LIFE dive into everyday life, from the Italian language to la dolce vita traditionsFASHION AND DESIGN learn about Italian fashion, traditional crafts and architectureART AND CULTURE discover the literature, cinema and opera that define ItalyThis is not an Italy travel guide – it’s a cultural companion, packed with striking photography, fascinating insights and real stories that bring Italy to life.Looking for travel gifts? The Italian Way is perfect for the culturally curious, lifelong learners and all those who want to live the Italian life.
The Italian Way: Food and Social Life
by Douglas A. Harper Patrizia FaccioliOutside of Italy, the country's culture and its food appear to be essentially synonymous. And indeed, as The Italian Way makes clear, preparing, cooking, and eating food play a central role in the daily activities of Italians from all walks of life. In this beautifully illustrated book, Douglas Harper and Patrizia Faccioli present a fascinating and colorful look at the Italian table. The Italian Way focuses on two dozen families in the city of Bologna, elegantly weaving together Harper's outsider perspective with Faccioli's intimate knowledge of the local customs. The authors interview and observe these families as they go shopping for ingredients, cook together, and argue over who has to wash the dishes. Throughout, the authors elucidate the guiding principle of the Italian table--a delicate balance between the structure of tradition and the joy of improvisation. With its bite-sized history of food in Italy, including the five-hundred-year-old story of the country's cookbooks, and Harper's mouth-watering photographs, The Italian Way is a rich repast--insightful, informative, and inviting.
The Itinerary of a Breakfast: A Popular Account Of The Travels Of A Breakfast Through The Food Tube, And Of The Ten Gates And Several Stations Through Which It Passes; Also Of The Obstacles Which It Sometimes Meets
by John Harvey KelloggEmbark on an enlightening journey through the digestive process with John Harvey Kellogg, M.D.'s The Itinerary of a Breakfast. This fascinating and educational work offers an in-depth exploration of what happens to the food we eat, from the moment it enters our mouths until it is fully digested and assimilated by our bodies.John Harvey Kellogg, a pioneering physician and health reformer, takes readers on a detailed tour of the human digestive system. Through clear and accessible explanations, Kellogg reveals the intricate processes that break down food, absorb nutrients, and eliminate waste. His engaging narrative makes complex physiological concepts understandable and interesting, providing readers with a comprehensive understanding of human digestion.The Itinerary of a Breakfast covers a wide range of topics, including the mechanical and chemical phases of digestion, the roles of various digestive organs, and the importance of enzymes and beneficial bacteria in maintaining a healthy digestive tract. Kellogg also discusses the impact of diet and lifestyle on digestion, offering practical advice on how to promote optimal digestive health through proper nutrition and eating habits.In addition to its scientific insights, the book reflects Kellogg's holistic approach to health, emphasizing the connection between good digestion and overall well-being. He advocates for a balanced diet, regular exercise, and mindful eating practices as key components of a healthy lifestyle.This book is an essential read for anyone interested in understanding the science of digestion and its implications for health. Whether you are a student of biology, a healthcare professional, or simply curious about how your body processes food, The Itinerary of a Breakfast provides valuable knowledge and practical insights.
The Ivy Now
by Gary Lee Fernando PeireThe Ivy is the quintessential London restaurant, where people go to see and be seen, encapsulating everything that’s glamorous and romantic about dining in the capital.The original Ivy was established in 1917 on the very site where it still stands, in the heart of London's Theatreland. The epitome of glamour, there can be few film stars, musicians, royals, writers, artists and raconteurs who have not passed through its hallowed front doors. There are now also nine Ivy brasseries in London and more opening nationwide.In 2017 this iconic landmark celebrates its centenary and, twenty years from the publication of the original Ivy cookbook, it’s time for a new peek behind those famous stained-glass windows.The Ivy Now contains all the dishes, secrets and stories behind the restaurant’s success. Charismatic Director and former maître d’ Fernando Peire tells the story – the history, the theatre, the celebrities and the scandal – and with classic recipes from Executive Chef Gary Lee, including the Ivy’s signature shepherd's pie, Asian-inspired salads, desserts and cocktails, this is the must-have book for a new generation of Ivy fans.
The Ivy Now: New Edition
by Gary Lee Fernando PeireThe Ivy is the quintessential London restaurant, where people go to see and be seen, encapsulating everything that’s glamorous and romantic about dining in the capital.The original Ivy was established in 1917 on the very site where it still stands, in the heart of London's Theatreland. The epitome of glamour, there can be few film stars, musicians, royals, writers, artists and raconteurs who have not passed through its hallowed front doors. There are now also nine Ivy brasseries in London and more opening nationwide.In 2017 this iconic landmark celebrates its centenary and, twenty years from the publication of the original Ivy cookbook, it’s time for a new peek behind those famous stained-glass windows.The Ivy Now contains all the dishes, secrets and stories behind the restaurant’s success. Charismatic Director and former maître d’ Fernando Peire tells the story – the history, the theatre, the celebrities and the scandal – and with classic recipes from Executive Chef Gary Lee, including the Ivy’s signature shepherd's pie, Asian-inspired salads, desserts and cocktails, this is the must-have book for a new generation of Ivy fans.
The Jackfruit Cookbook: Over 50 sweet and savoury recipes to hit the flavour jackpot!
by Heather ThomasA healthy fruit that doubles as a meat substitute? Count us in.Jackfruit is the new sustainable super ingredient on the block. With 60 sweet and savoury recipes, The Jackfruit Cookbook has something for everyone, from Loaded jackfruit nachos or faux meat Pulled ‘pork’ jackfruit burgers with crunchy ‘slaw to Jackfruit Chutney and Sweet jackfruit fritters with toasted coconut. Whether it's breakfast, lunch, dinner or dessert, there is nothing this fruit can’t do. Make the most of this versatile, sustainable and delicious vegan ingredient with recipes for every occasion, perfect if you're looking for lunch on the go or a dinner menu to make everyone’s mouth water.
The Jam Maker's Garden: Grow Your Own Seasonal Preserves
by Holly FarrellGrow, preserve, and enjoy! “Truly the book to read if you have an interest in jams.” —Kitchen Garden magazineGrow your own vegetables, fruit, herbs, and flowers—and preserve the best homegrown ingredients in jams, chutneys, cordials, and sauces for months and even years to come! From planning the jam-maker’s garden to selecting the best varieties to grow; from sowing and planting to harvesting and foraging, to using tried and tested cooking methods to preserve the best flavor and quality, this book covers it all—and also includes fifty recipes for tasty jams, chutneys, and preserves that you’ll savor. “Farrell isn’t just a jam expert—she deftly covers curds, pickles, chutneys, ketchups and plenty more.” —Kitchen Garden magazine“One of the ever-increasing breed of gardener cooks, [Holly Farrell] is as much at home in the kitchen as in the garden. Her writing is simple yet enthusiastic: her explanations are clear and her eagerness is infectious. The photographs, by the accomplished Jason Ingram, are mouth-wateringly appealing.” —Sunday Times Ireland
The Jam and Marmalade Bible: A Complete Guide to Preserving
by Klas Andersson Jan HedhFeaturing both classic and innovative recipes for every kind of jam, jelly, preserve, and marmalade imaginable, The Jam and Marmalade Bible is the only cookbook of its kind that you'll need to fill your pantry with delicious homemade treats. Author Jan Hedh begins with a comprehensive section on the basics, including the history of preserves, cooking techniques, lists of required equipment, how to sterilize jars and lids, and a guide to troubleshooting even the most delicate jams. From there he moves on to delicious recipes, including classics like strawberry, blueberry, raspberry, peach, and blackberry, as well as more exotic fruit flavors such as kiwi, mango, and banana. Try savory vegetable spreads and chutneys, such as pumpkin, tomato, and roasted red pepper, in addition to nut spreads. Finally, Hedh rounds it all off with a collection of delicious pastries to pair with different jams, and tips on which cheeses are most suitable for serving with various flavors. Delight and inspire your loved ones with homemade gifts at the holidays and fill your home with delicious preserves all year round with the help of this lavishly illustrated guide. Great for both beginners and expert jam makers looking for fresh, exciting ideas, The Jam and Marmalade Bible deserves a place in every kitchen.
The James Beard Cookbook: 450 Recipes That Shaped The Tradition Of American Cooking
by James BeardThe million-selling culinary classic from the &“dean of American cookery&” offers timeless and delicious recipes—a must-have for beginners to foodies (The New York Times). Hailed by the New York Times as &“one of the best basic cookbooks in America,&” The James Beard Cookbook remains as indispensable to home cooks today as it was when it was first published over fifty years ago. James Beard transformed the way we cook and eat, teaching us how to do everything from bread baking to making the perfect Parisian omelet. Beard was the master of cooking techniques and preparation. In this comprehensive collection of simple, practical-yet-creative recipes, he shows us how to bring out the best in fresh vegetables, cook meat and chicken to perfection, and even properly boil water or an egg. From pasta to poultry, fish to fruit, and salads to sauces, this award-winning cookbook is a must-have for beginning cooks and expert chefs alike. Whether it is deviled pork chops or old-fashioned barbecue, there is not a meal in the American pantheon that Beard cannot teach us to master. Enduring and eminently sensible, The James Beard Cookbook is the go-to book for twenty-first-century American home kitchens.
The James Beard Foundation's Best of the Best: A 25th Anniversary Celebration of America's Outstanding Chefs
by Kit WohlA look back at the recipients of the James Beard Foundation’s Outstanding Chef Award from 1991 to 2010, featuring profiles, recipes, and photos.An inspiration for a generation of chefs, James Beard set the standard through his cooking, teaching, consulting, writing, and media appearances. In honor of Beard’s unrivaled legacy as the father of the gourmet movement, the James Beard Foundation established the annual James Beard Awards, which recognize excellence in food, beverage, and other culinary industries. As the James Beard Foundation celebrates their 25th anniversary, this lush volume compiles the recipients of the prestigious Outstanding Chef Award, featuring a profile of each winner, along with sumptuous recipes and stunning photography. From Wolfgang Puck to Tom Colicchio, discover the culinary philosophy and passion behind each prizewinner’s path to the kitchen, all contained in a beautiful collector’s piece.
The Jane Austen Recipe Book: Picnics, Feasts and Afternoon Teas Inspired by Jane Austen
by Robert Tuesley AndersonThe novels of Jane Austen are full of great feasting, from picnicking on Box Hill and strawberry picking at Donwell Abbey in Emma, to supper at the Netherfield Ball and Mrs. Bennet's sumptuous family dinners in Pride and Prejudice. The Jane Austen Recipe Book takes inspiration from the celebrated author's works and serves up over 70 of these delicious Regency era delights for you to recreate at home.Explore a wide range of Austen-inspired recipes from Lady Catherine de Bourgh's Caraway and Raisin Breakfast Bread to Elizabeth Martin's Sausage Rolls, Mansfield Wood Roast Pheasant and Mr Woodhouse's 'All-Apple' Tarts, this beautiful collection takes you through the day from breakfast to dinner, crafting fabulous foods to be enjoyed with friends around a well-laid table.Featuring delicious, easy-to-follow recipes alongside fascinating insights into the world of Jane Austen's novels and Regency era England, The Jane Austen Recipe Book makes a wonderful addition to the bookshelf of Austen fans and anyone with a keen interest in eighteenth and nineteenth century feasting.· Featuring a wide variety of delicious foods inspired by the novels of Jane Austen, with clear steps to help you recreate them in your own kitchen.· Indulge in the luxury and splendour of the Regency period with food and drink perfect for every occasion - from breakfasts and dinners to picnics, luncheons and puddings.· Immerse yourself in Austen's world with detailed notes and essays providing insight into the world of eighteenth century living and the works of Jane Austen.
The Jane Plan Diet: Life-changing weight loss, from the woman who knows
by Jane MichellJane Plan, the UK's only truly bespoke diet delivery service, is known for its no-nonsense approach and delicious meals. This book distils the Jane Plan for all. Its aim is to help you reach your weight-loss goals. No gimmicks. No false promises. Just simple, down-to-earth, easy-to-stick-to advice, plus many of the recipes that have made Jane Plan so popular. This is no fad diet - we all know that a diet must work long-term and if it's hard to stick to then it isn't worth the effort. The Jane Plan Diet is different - it makes everything simple and convenient and it's packed full of recipes that your family will want to eat too. Simply follow Jane's advice and her delicious trademark recipes and, like her, you will lose those hard-to-shift pounds and stay slim - for good.
The Japanese Art of the Cocktail
by Masahiro Urushido Michael AnstendigThe first cocktail book from the award-winning mixologist Masahiro Urushido of Katana Kitten in New York City, on the craft of Japanese cocktail making Katana Kitten, one of the world&’s most prominent and acclaimed Japanese cocktail bars, was opened in 2018 by highly-respected and award-winning mixologist Masahiro Urushido. Just one year later, the bar won 2019 Tales of the Cocktail Spirited Award for Best New American Cocktail Bar. Before Katana Kitten, Urushido honed his craft over several years behind the bar of award-winning eatery Saxon+Parole. In The Japanese Art of the Cocktail, Urushido shares his immense knowledge of Japanese cocktails with eighty recipes that best exemplify Japan&’s contribution to the cocktail scene, both from his own bar and from Japanese mixologists worldwide. Urushido delves into what exactly constitutes the Japanese approach to cocktails, and demystifies the techniques that have been handed down over generations, all captured in stunning photography.
The Japanese Grill: From Classic Yakitori to Steak, Seafood, and Vegetables
by Tadashi Ono Harris SalatAmerican grilling, Japanese flavors: That's the irresistible idea behind The Japanese Grill. In this bold cookbook, chef Tadashi Ono and writer Harris Salat, avid grillers both, share a key insight: that live-fire cooking marries perfectly with mouthwatering Japanese ingredients like soy sauce and miso. Packed with fast-and-easy recipes, versatile marinades, and step-by-step techniques, The Japanese Grill will have you grilling amazing steaks, pork chops, salmon, tomatoes, and whole chicken, as well as traditional favorites like yakitori, yaki onigiri, and whole salt-packed fish. Whether you use charcoal or gas, or are a grilling novice or disciple, you will love dishes like Skirt Steak with Red Miso, Garlic-Soy Sauce Porterhouse, Crispy Chicken Wings, Yuzu Kosho Scallops, and Soy Sauce-and-Lemon Grilled Eggplant. Ono and Salat include menu suggestions for sophisticated entertaining in addition to quick-grilling choices for healthy weekday meals, plus a slew of delectable sides that pair well with anything off the fire. Grilling has been a centerpiece of Japanese cooking for centuries, and when you taste the incredible dishes in The Japanese Grill--both contemporary and authentic--you'll become a believer, too.From the Trade Paperback edition.
The Japanese Guide to Healthy Drinking: Advice from a Saké-loving Doctor on How Alcohol Can Be Good for You
by Kaori Haishi Dr Shinichi Asabe'People in Japan take their drink seriously. But alcohol is seriously bad for you. This book will tell you how to hold your drink - without dying from the consequences'HENRY GEE, Senior Editor, Nature, and author of The Accidental Species: Misunderstandings of Human Evolution'Drinking can be one of life's great pleasures, but it can also be very harmful and dangerous. Here is a sensible, science-driven, and thought-provoking look at both the pluses and minuses of alcohol as well as tips on how to hopefully enjoy your favourite tipple in a safer way. Kanpai!'BRIAN ASHCRAFT, author of The Japanese Saké Bible and Japanese Whisky 'A refreshingly honest look at booze and how to get the best out of it. I can definitely drink to that.'HELEN McGINN, author of The Knackered Mother's Wine ClubALCOHOL CAN BE GOOD FOR YOU!In this uniquely Japanese mix of quirky fun and hard science, alcohol is revealed not as a poison, but as the best of all medicines . . . up to a point. If we drink healthily, drinkers need never give up what we love. Kaori Haishi is a journalist and the director of the Japan Saké Association; Dr Shinichi Asabe is a liver specialist who likes a drink. Kaori Haishi interviewed a line-up of twenty-five booze-loving physicians, including Japan's leading expert on throwing up, a sleep specialist on how nightcaps can cause depression and a professor on how drinking too much beer can prevent the secretion of testosterone. Now, with Dr Asabe's expert medical help, she has written this book. Universally relevant information about the effects of wines, beers and spirits on the human body is delivered with clarity and precision, backed up by plentiful footnotes citing the latest academic research. The unfailingly amusing Haishi has particularly empathetic advice for women, including the merits of saké as a miracle skin-care product. The book explores all sorts of issues, such as:Bitter Medicine - how beer can help to prevent dementia.Shakes on a Plane - is in-flight drinking dangerous?Mellow Yellow - checking the colour of your pee.Snack Attacks - secrets for avoiding weight gain.And that perennial mystery . . . how do the French get away with it?
The Japanese Guide to Healthy Drinking: Advice from a Saké-loving Doctor on How Alcohol Can Be Good for You
by Kaori Haishi Shinichi Dr Shinichi Asabe Shinichi Asabe'People in Japan take their drink seriously. But alcohol is seriously bad for you. This book will tell you how to hold your drink - without dying from the consequences'HENRY GEE, Senior Editor, Nature, and author of The Accidental Species: Misunderstandings of Human Evolution'Drinking can be one of life's great pleasures, but it can also be very harmful and dangerous. Here is a sensible, science-driven, and thought-provoking look at both the pluses and minuses of alcohol as well as tips on how to hopefully enjoy your favourite tipple in a safer way. Kanpai!'BRIAN ASHCRAFT, author of The Japanese Saké Bible and Japanese Whisky'A refreshingly honest look at booze and how to get the best out of it. I can definitely drink to that.'HELEN McGINN, author of The Knackered Mother's Wine ClubALCOHOL CAN BE GOOD FOR YOU!In this uniquely Japanese mix of quirky fun and hard science, alcohol is revealed not as a poison, but as the best of all medicines . . . up to a point. If we drink healthily, drinkers need never give up what we love. Kaori Haishi is a journalist and the director of the Japan Saké Association; Dr Shinichi Asabe is a liver specialist who likes a drink. Kaori Haishi interviewed a line-up of twenty-five booze-loving physicians, including Japan's leading expert on throwing up, a sleep specialist on how nightcaps can cause depression and a professor on how drinking too much beer can prevent the secretion of testosterone. Now, with Dr Asabe's expert medical help, she has written this book. Universally relevant information about the effects of wines, beers and spirits on the human body is delivered with clarity and precision, backed up by plentiful footnotes citing the latest academic research. The unfailingly amusing Haishi has particularly empathetic advice for women, including the merits of saké as a miracle skin-care product. The book explores all sorts of issues, such as:Bitter Medicine - how beer can help to prevent dementia.Shakes on a Plane - is in-flight drinking dangerous?Mellow Yellow - checking the colour of your pee.Snack Attacks - secrets for avoiding weight gain.And that perennial mystery . . . how do the French get away with it?
The Japanese Restaurant: Tasting the New Exotic in Australia (Routledge Contemporary Japan Series)
by Iori HamadaThis book explores the growth and operations of the Japanese restaurant in Australia since the early 2000s from perspectives of both restaurant workers and consumers. Through first-hand testimonies, collected from chefs, restaurateurs, gourmets and casual diners, it demonstrates how Japanese restaurants act as cultural hubs, connecting a diverse community of migrants, Australian citizens and international tourists, while also disseminating knowledge of Japanese culinary cultures. The ethnographic evidence presented challenges the colonialist and essentialist understandings of the ‘exotic’ and ‘Japanese-ness’ as the ‘inferior Other’ to the West. In so doing, the book highlights the complex manifestations of cross-cultural desires, translating practices and the performative racial-ethnic mimesis of Japanese ethnicity. Featuring critical investigation into the fixed notions of otherness, race, ethnicity and authenticity this book will be a valuable resource to students and scholars of Japanese society and culture, particularly Japanese food culture.
The Japanese Tea Ceremony
by A. L. Sadler Shaun Mccabe Iwasaki SatokoFirst published in 1933 as Cha-No-Yu, or The Japanese Tea Ceremony, this classic remains the gold standard for books on the five-centuries-old tea ceremony, which is itself "an epitome of Japanese civilization."The Japanese Tea Ceremony is a fascinating exploration of one of Japan's greatest arts and details the importance of the tea ceremony's history and traditions, its historical tea masters and its physical manifestations.
The Japanese Way of Whisky: Japan’s whiskies and how to enjoy them
by Dave Broom*Winner of the André Simon John Avery award 2017**This fully updated edition also includes a brand-new introduction and essays from Jim Meehan and Tomo Yoshizawa.*'This book is incredible' Alex KratenaAward-winning author and Japanese whisky expert, Dave Broom, tells the stories of Japan's whisky distilleries, unveiling the philosophy that lies behind this fascinating whisky culture, and revealing how it relates to many Japanese concepts.Dave looks at the history and output of each distillery, considering the elements that make that particular whisky what it is, and including tasting notes. Features on aspects of Japanese life and culture that are crucial to a wider understanding, from the importance of the seasons to the role of craftsmanship, add to the picture. Interwoven throughout the book is the fascinating narrative of the journey across Japan which Dave made with photographer Kohei Take, offering further insight into the country which creates this wonderful drink and making this a must-have edition for any whisky lover, whisky drinker, whisky collector or Japanophile.
The Jasmine Moon Murder (Tea Shop Mystery #5)
by Laura Childs[From the back cover:] "Indigo Tea Shop owner Theodosia Browning and her staff are catering an unusual Charleston society benefit--a "Ghost Crawl" through the spooky grounds of the historic Jasmine Cemetery. Sadly, the doctor who thought up the event doesn't live to enjoy his own work. He drops dead during the Crawl, and it looks like foul play--but how could such a fine, upstanding citizen have any mortal enemies? Theodosia starts stirring things up with her own investigation to find the do-badder behind this most uncharitable act. But before long, chasing down the culprit gets her in hot water up to her neck." Includes about a dozen delicious recipes, tea party tips and tea bag trivia. Look for the rest of the books in this series in the Bookshare collection including: #1 Death by Darjeeling, #2 Gunpowder Green, #3 Shades of Earl Grey, #4 The English Breakfast Murder, #6 Camomile Mourning, #7 Blood Orange Brewing, #8 Dragonwell Dead, #9 The Silver Needle Murder, #10 Oolong Dead, #11 The Teaberry Strangler, #12 Scones and Bones, #13 Agony of the Leaves, #14 Sweet Tea Revenge, #15 Steeped in Evil #16 Ming Tea Murder and #17 Devonshire Scream.
The Jemima Code: 150 Timeless African American Cookbooks And Their Extraordinary Legacy
by Toni Tipton-MartinThe Jemima Code presents more than 150 black cookbooks that range from a rare 1827 house servant’s manual, the first book published by an African American in the trade, to modern classics by authors such as Edna Lewis and Vertamae Grosvenor. <P><P>The books are arranged chronologically and illustrated with photos of their covers; many also display selected interior pages, including recipes. Tipton-Martin provides notes on the authors and their contributions and the significance of each book, while her chapter introductions summarize the cultural history reflected in the books that follow. <P><P>These cookbooks offer firsthand evidence that African Americans cooked creative masterpieces from meager provisions, educated young chefs, operated food businesses, and nourished the African American community through the long struggle for human rights. <P>The Jemima Code transforms America’s most maligned kitchen servant into an inspirational and powerful model of culinary wisdom and cultural authority.