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Short Course in Beer: An Introduction to Tasting and Talking about the World's Most Civilized Beverage
by Lynn HoffmanStraightforward and opinionated, Short Course in Beer is designed to turn the novice beer lover into an expert imbiber and the casual drinker into an enthusiast. Readers will come to understand the beauty of beer and the sources of its flavor, as well as learn which beers are worth our time and which are not. With tongue in cheek, the author examines beer's historical connections to the Crusades, the Hundred Years War, and modern-day soccer riots. He talks frankly (and joyfully) about the effects of alcohol on the body and brain, he defends beer from its enemies, and ushers it out of the frat house and into the dining room. Discussion questions at the end of each chapter are designed to stimulate lively conversations, presumably over a glass of equally lively beer. At last-a beer course for smarties!
Short Course in Rum: A Guide to Tasting and Talking about Rum
by Lynn HoffmanFrom swashbuckling pirates and Caribbean sugar plantations to rum punch and trendy tiki bars, rum is one of our best loved and most historic liquors.The Short Course in Rum began, naturally, as a look at noble, fragrant, complex, wood-aged rum: the type of liquor that's served in snifters and consumed slowly, even reverently. Author Lynn Hoffman (Short Course in Beer) had the suspicion--maybe even the conviction--that rum was a serious, big deal sort of thing, somewhere above single-malt scotch and maybe (just) below cognac.He was infused with missionary zeal. He was hoping to gather the rum snobs of the world to talk about esoteric little bottlings. He was a purist and he wanted to meet other purists and convert the uninitiated. When he started some serious tasting, what he discovered made him abandon the purist approach and embrace the wild and wonderful world of rum.He discovered that rum has taken many forms throughout its history--Rumbullion alias Kill-Devill, Demon Rum, and more. He learned about the American Revolution, lush desserts, the sugar trade, the anti-saloon League, prohibitionists, abolitionists, and alchemists. He tasted great rum from craft distillers and incredible inventions from bartenders.Inside you'll discover:*the world's best wood-aged sipping rums*recipes for the best rum cocktails plus*the secrets of creating your own great recipe*the adventures of working in a small craft distilleryLynn Hoffman discovered a world in rum and he invites you to sit down with him and share that world.
Short Order Dad: One Guy?s Guide to Making Food Fun and Hassle-Free
by Robert Rosenthal“The perfect give for all fathers looking to up their cooking game!”—The Daily MealThere is a new kind of dad, and he’s doing far more domestic duty than at any time in history, including cooking. Although it’s written with a sense of humor, this book is a serious resource for dads and anyone else interested in upping their game to make great tasting food at home, even if they have never used a chef’s knife or a roasting pan before.Learn how to make: Breakfast Pizza Pigs in Blankets MVP Rigs Roast Chicken with a Lotta Lemon and Garlic Sauce Game Day Turkey Meatballs Fish in Foil Potato Leek Soup Baked Potato Fries Blueberry Crumble Classic Martini and so much more!Author Robert Rosenthal teaches basic techniques and presents a playbook of simple recipes that achieve the most taste with the fewest ingredients and the least effort.™ The dishes are sophisticated enough for entertaining, yet family table tested as well. Short Order Dad covers all the essentials, from shopping ingredients and cooking tools to appetizers, soups and salads, snacks, entrees, sauces and dressings, sides, desserts, cocktails and more, to make anyone a successful chef.Good cooking doesn’t have to be complicated to be great. In fact, it’s just the opposite. So whether you’re clueless in the kitchen, pan-fry phobic, or already a skilled cook, Short Order Dad is here to help turn your kitchen into a place to play.
Short-Cut Vegetarian
by Lorna SassNow that millions of Americans are exploring the vegan lifestyle, award-winning cookbook author Lorna Sass has updated her classic cookbook to reveal that achieving great flavor and eating healthy meals don't require spending hours in the kitchen. Sass creates culinary magic from a pantry stocked with carefully selected prepared and instant foods, such as homemade curry powder, roasted red peppers, spicy salsas and mustard sauces, and roasted garlic oil. A splash of orange juice, a touch of cinnamon, and a few sliced leeks quickly transform handy frozen spinach and a can of highest-quality lentils into an exotic Orange-Scented Lentil Ragout that will satisfy the most sophisticated palates.
Short-Term Keto: A 4-Week Plan to Find Your Unique Carb Threshold
by Tara GarrisonThe Ketogenic diet has been wildly popular for several years. In fact, you may feel like everyone you know is on the keto diet—or at least has tried to live life on the keto diet. That’s where many people run into a pitfall. Keto is often seen as being unsustainable for the long term. That’s where nutritionist, personal trainer, and health coach Tara Garrison comes in with her expert advice about the proven benefits of a shorter-duration keto plan. In Short-Term Keto, Garrison explains why the keto diet makes sense and shares success stories from people who’ve made it work. Then she explains how to increase your chance for success if you’re new to keto or how to reintroduce carbs if you’ve used keto to meet your goal and need to maintain your health and weight loss. Garrison’s plan enables you to customize your meals for the carb count that’s right for you. She describes different eating models—One Meal a Day, Targeted Ketogenic Diet, and Cyclical Ketogenic Diet—so that you can listen to your body’s cues to follow the plan that suits you best. She even includes recommendations for athletes whose carb needs may vary because of events, performance goals, and weight changes. Garrison’s delicious recipes, complete with carb counts, will help you find the inspiration to feed yourself well for the long term!
Should I Scoop Out My Bagel?: And 99 Other Answers to Your Everyday Diet and Nutrition Questions to Help You Lose Weight, Feel Great, and Live Healthy
by Ilyse Schapiro Hallie Rich"This fun, breezy guide positions the authors as both experts and the reader’s best friends, encouraging, advising, and cheering on. " --Publisher's Weekly As a registered dietitian and a health industry expert, Ilyse Schapiro and Hallie Rich are "Dear Abby” meets Sex and the City meets Dr. Oz. They’re realistic in their approach with¬out getting too technical. They know people will cheat on their diets, dine out, consume alcohol, and have (hopefully plenty of) sex. They also know people have questions about it all. (Who doesn’t?) While many people may feel comfortable asking their best friend, they really want expert advice. That’s where Should I Scoop Out My Bagel? will help. Based on their twenty-five years of combined experience in the health field, Schapiro and Rich are able to cover the multitude of questions that constantly top the list, including: Is eating a wrap healthier than eating a bagel sandwich? Is it time to get on the gluten-free bandwagon? I have salads for lunch every day, and I’m still not losing weight. What am I doing wrong? I’m tired of feeling tired. What can I do to lose the urge to snooze? I eat well, so what’s the point of a multivitamin? They reveal the secrets of the experts and the tricks of their respective trades. With so much information and so many "rules” out there, this book gives readers the tools to sort through the BS and know what is truly important and actually relevant to their health.
Should I Share My Ice Cream? An Elephant and Piggie Book
by Mo WillemsGerald is careful. Piggie is not. Piggie cannot help smiling. Gerald can. Gerald worries so that Piggie does not have to. Gerald and Piggie are best friends. In Should I Share My Ice Cream? Gerald has a big decision to make. But will he make it in time?
Should We All Be Vegan?: A Primer For The 21st Century (The Big Idea Series #0)
by Molly WatsonAn insightful look at the arguments for and against universal adoption of a vegan diet and lifestyle. As concern grows over the environmental costs and ethical implications of intensive factory farming, an increasing number of people are embracing diets and lifestyles free from animal products. Should We All Be Vegan? gives a fluid and engaging account of the evolution of veganism. Over the course of four easily digestible chapters, food writer Molly Watson reveals the truth about veganism’s impact on our health, the planet, and the global economy. Chapters like “The Evolution of Veganism” and “Why Go Vegan Today?” examine the development of veganism from the earliest meat-free human diets to the rise in mainstream adoption of a plant-based diet and lifestyle today; “The Challenges of Veganism” surveys the nutritional and societal pitfalls of a vegan lifestyle; and, lastly “A Vegan Planet” envisions possible futures for veganism and their impact on the earth. Watson evaluates every angle of the debate on veganism in this primer, reviewing the evidence for its effects on health and assessing the ethics, environmental impact, and feasibility of adopting a vegan lifestyle worldwide.
Show Boards: Next-Level Platters & Boards That Win the Party
by Lea DixonSurprise & delight with charcuterie masterpieces!It's time to elevate your hosting game. You can make every gathering an unforgettable experience with the magic of creative charcuterie and grazing boards. Whether you’re hosting a casual get-together or a more sophisticated soirée, Show Boards offers delicious designs for edible art that will wow your guests—from the Wildflower Crudités display and Solar System spread to the Boom Box Board and Charcuterie Chalet. Step-by-step instructions and clear photos help you create platters filled with artistry and amazing food.- Treat your guests to fifty picture-perfect boards that defy expectations- Craft flavorful illusions around fun themes, holidays, and seasons- Find inspiration for personalized platters that celebrate milestones and events- Spark connection, conversation, and joy over showstopping displaysShow Boards is your go-to guide for fun party platters that taste as good as they look. Unleash your creativity and share laughter, love, and stunning food. Welcome to the party!
Show Up for Salad: 100 More Recipes for Salads, Dressings, and All the Fixins You Don't Have to Be Vegan to Love
by Terry Hope RomeroThe coauthor of Veganomicon and author of Salad Samurai is back with more flavorful and hearty vegan recipes to up your salad game.Boring lunchtime salads got you down? Is your spinach wimpy? Tired of the same old kale Caesar? Vegan cookbook queen and Salad Samurai Terry Hope Romero brings more magic to your salad bar with 100 new, satisfying, mix-and-match recipes. With dozens of salad hacks and tips, and sections devoted to protein-rich toppings and croutons that will knock your socks off, Show Up for Salad will have you upping your salad game in no time--whether it's May or February or whether you shop at Whole Foods or Walmart. And what's a better pal to salad than soup? Terry also shares her favorite soup and salad combos, such as Baby Carrot Ginger Soup with Sesame Slaw and Veggie Noodle Pho with Micro Bahn Mi Salad. Other recipes include: Juicy Grilled Summer Days Peach Salad; Garlic and Shallot Coconut Chips; All Day Breakfast Nacho Salad Bowl; Crumbly Salty Almond Cheese; Buffalo Tofu, Butternut Squash and Kale Bowl; Lazy Seitan Gyro Salad; Peruvian Potato and Red Quinoa Salad; Zucchini and Chickpea Fattoush Salad; Pizza Panzenella with Beet Prosciutto; and much more.
Showstopping Cakes: Mastering the Art and Science of Baking
by Rahul MandalThe Times Best Food Books of 2022 "Rahul Mandal is a brilliant baker with the eye of an artist." - Nigella Lawson"Rahul is a scientist of extraordinary talent, both in baking and explaining how it's done." - Dame Prue Leith"Rahul's book is an absolutely spectacular one with so much detail and knowledge behind every recipe. So many delicious frostings, fillings, sponges and everything you need to make a showstopping cake! I can't wait to try something out!" - Jane Dunn, author of Jane's Patisserie"Impressive, phenomenal, and magical! Rahul takes cakes to another level in this book. I'm always blown away by his work!" - Eloise Head, author of Fitwaffle's Baking It Easy"The hardest part of opening up this stunning book is remembering that I'm already married so Rahul can't make my wedding cake. It's a truly inspiring collection of recipes that will become staples in any baker's kitchen, whether novice or seasoned." - Jake Cohen, author of Jew-IshCreate sensational showstopping cakes with this collection of dazzlingly delicious bakes from GBBO winner Rahul Mandal.From advice on stacking a tier cake to piping flowers, creating the perfect flavour pairing and avoiding a curdled cake batter or buttercream, Rahul shares his scientific knowhow on achieving sublime bakes - as well as advice on how to fix things when they go wrong. Featuring everything from mirror glaze, meringue, genoise and caramel to drip, fault-line and geode cakes, these are jaw-droppingly beautiful bakes that will wow family and friends every time.Winner of The Great British Bake Off 2018, Rahul won hearts as he quietly baked his way to glory with some of the most spectacular creations the show has ever seen. A research scientist at the University of Sheffield, he continues to spend his spare time baking and writes a regular column for The Times magazine.
Shred Happens: 100+ Protein-Packed Mediterranean Favorites with a Low-Carb Twist; A Cookbook
by Arash HashemiThe creator of Shred Happens shares 100+ low-carb, high-protein recipes―all flavored with Mediterranean and Middle Eastern flair―that he developed to lose 100 pounds.&“The beautifully vibrant photographs in this book tell you one thing: This is some seriously body-loving food.&”—Kat Ashmore, New York Times bestselling author of Big BitesArash Hashemi is a regular, food-loving guy who lost 100 pounds by changing the way he eats. He taught himself how to cook to get maximum flavor in minimum time while meeting his macros. His secret? Drawing inspiration from his Persian roots, Mediterranean favorites, and other world cuisines to create crave-worthy spice combinations and sauces for his filling meals. When he started sharing his healthy, easy recipes on social media, they took off, as did his viral low-carb, high-protein Kaizen Pasta. Now, in his debut cookbook, he shares his formula for success: mouthwatering meals built on protein, veggies, and satisfying lower-carb alternatives, dressed up with amazing flavors and sauces.You&’ll find:• Shareable Plates: Invite your friends to split Warm Roasted Eggplant with Tahini and Walnuts.• Spreads & Dips: Make dips a lifestyle with Grilled Eggplant Dip (Baba Ghanoush) and Garlic Feta Dip.• Salads: Hearty faves like Spicy Tuna Salad and Mediterranean Chicken Salad won&’t leave you hungry.• Mains: You&’ll crave the main event with Lamb Koftas with Cucumber Dill Yogurt Sauce, Ricotta-Stuffed Eggplant Rolls, and Spicy Walnut Jumbo Scallops.• Pasta & Rice: Pasta Carbonara and &“Marry Me&” Chicken Pasta will soothe your soul.• Power Bowls: Arash&’s viral Salmon Power Bowl and Korean Beef Bowl will crush your macros and your hunger.• Sauces & Salsas: Chili Lime Everything Sauce, Zhoug, Chermoula, and Spicy Yum Yum Sauce are absolute game-changers that elevate the most basic plate of protein and veggies into a whole new dimension.• Desserts: Satisfy your sweet tooth without the carbs with Lemon Ricotta Crepes and Baklava Pancakes.With a philosophy geared toward approachable meals that anyone can make in 30 minutes or less and stunning photography, these recipes deliver soul-satisfying goodness that sets you up for success.
Shred: The Revolutionary Diet
by Ian K. SmithDr. Ian K. Smith's Shred is the answer to every dieter's biggest dilemmas: how to lose that last twenty pounds? How to push through that frustrating plateau? What to do when nothing else is working? Here, Smith has created a weight loss program that uses all he knows about strategic dieting in one plan--like putting all the best players on the field at once to create a can't lose combination. Shred combines a low GI diet, meal spacing, and meal replacements. Those who follow Shred will constantly be eating (every three and a half hours!), four meals or meal replacements (soups, smoothies, shakes) and 3 snacks a day, over a six week program. Shred also introduces Dr. Ian's concept of "Diet Confusion". Diet Confusion, like muscle confusion, tricks the body and revs up its performance. In the same way you need to vary your workout to see results, switch up your food intake to boost your metabolism. No matter how often or how unsuccessfully you've dieted before, Shred: The Revolutionary Diet will change your life. Shred has taken the internet by storm, and thousands have already joined Dr. Ian's Shredder Nation, losing an average of four inches, two sizes or twenty pounds in six weeks. Utilizing the detox from Fat Smash Diet, the intense cleanse of Extreme Fat Smash, and varying food of The 4 Day Diet, Shred is a six week plan to a new way of life!
Shrewd Food: A New Way of Shopping, Cooking and Eating
by Elizabeth CartyThe message is simple: excellent food is available at affordable prices. You just have to know what you're looking for - and where to find it.Shrewd Food is the definitive guide. Inspired by the hugely popular website shrewdfood.ie, set up in 2009 by dedicated foodie and home-cook extraordinaire Elizabeth Carthy - who knows first-hand the challenges of feeding a family on a budget - this collection of over one hundred recipes for every occasion also includes information on:Shopping for best-value and qualityShrewd cooking tips The shrewd cupboardSeasonal cookingOccasion cooking on a budget.In easy-to-follow recipes containing fresh, affordable ingredients, Elizabeth shares with us her knowledge of traditional Irish cuisine - learned from her mother - to shrewd recipes from Europe and the East, gathered during her many years living abroad.More than just a cookbook, Shrewd Food is a way of life.
Shrewd Food: A New Way of Shopping, Cooking and Eating
by Elizabeth CartyThe message is simple: excellent food is available at affordable prices. You just have to know what you're looking for - and where to find it.Shrewd Food is the definitive guide. Inspired by the hugely popular website shrewdfood.ie, set up in 2009 by dedicated foodie and home-cook extraordinaire Elizabeth Carthy - who knows first-hand the challenges of feeding a family on a budget - this collection of over one hundred recipes for every occasion also includes information on:Shopping for best-value and qualityShrewd cooking tips The shrewd cupboardSeasonal cookingOccasion cooking on a budget.In easy-to-follow recipes containing fresh, affordable ingredients, Elizabeth shares with us her knowledge of traditional Irish cuisine - learned from her mother - to shrewd recipes from Europe and the East, gathered during her many years living abroad.More than just a cookbook, Shrewd Food is a way of life.
Shrimp
by Jay PierceRecalling boyhood shrimping expeditions with his father and summoning up the aromas and flavors of a southern shrimp boil or shrimp fry, chef Jay Pierce brings America's favorite shellfish to center stage with fifty recipes for southern classics, contemporary dishes, and international delicacies. Pierce's lively introduction focuses on the South's fishing and culinary connections with shrimp, which are abundant in the estuaries and bays that line southern shores.Shrimp, he notes, are one of the last truly wild creatures that Americans consume in significant quantities. Pierce encourages today's cooks to support local shrimp fisheries in order to help ensure that future generations will continue to enjoy American-sourced shrimp in abundance, and he explains how to procure the freshest shrimp throughout the cycle of seasons. While shrimp is popular throughout the region for entertaining a backyard crowd, it is also a go-to ingredient for the special-occasion menu. Demystifying fancier dishes and offering everyday cooks step-by-step instructions for all stages of preparation, Pierce highlights just how deliciously versatile shrimp can be.
Shrimply Murder (The Darling Deli #24)
by Patti BenningMurder in general is bad... But attempted murder, aimed at Moira's family? Oh shell no! Deli owner and amateur sleuth, Moira Darling, is glad when life returns to normal after her daughter's wedding, but being back in Maple Creek isn't as relaxing as she had hoped. Her family's lives are changed forever when a single act of anger destroys something precious to them. With one of their number hospitalized, the rest of the Darling family has to hurry to find the suspect before it's too late. Will Darling's DELIcious Delights prove to be key in solving the case, or will the deli be a fatal distraction? Find out these answers and more in this deliciously fast-paced Cozy Mystery!
Shroom: Mind-bendingly Good Recipes for Cultivated and Wild Mushrooms
by Becky Selengut“Selengut cracks the code of every food lover’s favorite fungi, telling us how to . . . showcase them in recipes that will get stomachs rumbling.” —Joe Yonan, author of Cool BeansChosen as One of the Best Cookbooks of 2014 by NPRWe’re seeing a growing number of supermarkets and farmers markets displaying types of mushrooms that are leaving shoppers scratching their heads. Home cooks and chefs alike will need a book and an educated guide to walk them through the basics of cooking everything from portobellos and morels to chanterelles and the increasingly available, maitake, oyster, and beech mushrooms.In a voice that’s informed, but friendly and down-to-earth, Chef Becky Selengut’s Shroom is a book for anyone looking to add mushrooms to their food, find new ways to use mushrooms as part of a diet trending towards less meat, or diversify their repertoire with mushroom-accented recipes inspired from Indian, Thai, Vietnamese and Japanese cuisines, among others. Recipes include Maitake Tikka Masala, King Trumpet and Tomato Sandwiches with Spicy Mayo, and Hedgehog Mushrooms and Cheddar Grits with Fried Eggs and Tabasco Honey. Written in a humorous voice, Becky Selengut guides the home cook through 15 species-specific chapters on mushroom cookery with the same levity and expertise she brought to the topic of sustainable seafood in her IACP-nominated 2011 book Good Fish. Selengut’s wife and sommelier April Pogue once again teams up to provide wine pairings for each of the 75 recipes.“The recipes in Shroom are sure to put a pep in your step and guide you through the amazing variety of mushrooms awaiting the adventurous cook.” —Kevin Gillespie, author of Pure Pork Awesomeness
Shroom: Mind-bendingly Good Recipes for Cultivated and Wild Mushrooms
by Becky Selengut“Selengut cracks the code of every food lover’s favorite fungi, telling us how to . . . showcase them in recipes that will get stomachs rumbling.” —Joe Yonan, author of Cool BeansChosen as One of the Best Cookbooks of 2014 by NPRWe’re seeing a growing number of supermarkets and farmers markets displaying types of mushrooms that are leaving shoppers scratching their heads. Home cooks and chefs alike will need a book and an educated guide to walk them through the basics of cooking everything from portobellos and morels to chanterelles and the increasingly available, maitake, oyster, and beech mushrooms.In a voice that’s informed, but friendly and down-to-earth, Chef Becky Selengut’s Shroom is a book for anyone looking to add mushrooms to their food, find new ways to use mushrooms as part of a diet trending towards less meat, or diversify their repertoire with mushroom-accented recipes inspired from Indian, Thai, Vietnamese and Japanese cuisines, among others. Recipes include Maitake Tikka Masala, King Trumpet and Tomato Sandwiches with Spicy Mayo, and Hedgehog Mushrooms and Cheddar Grits with Fried Eggs and Tabasco Honey. Written in a humorous voice, Becky Selengut guides the home cook through 15 species-specific chapters on mushroom cookery with the same levity and expertise she brought to the topic of sustainable seafood in her IACP-nominated 2011 book Good Fish. Selengut’s wife and sommelier April Pogue once again teams up to provide wine pairings for each of the 75 recipes.“The recipes in Shroom are sure to put a pep in your step and guide you through the amazing variety of mushrooms awaiting the adventurous cook.” —Kevin Gillespie, author of Pure Pork Awesomeness
Shrubs: An Old Fashioned Drink for Modern Times
by Michael DietschA simple shrub is made from fruit, sugar, and . . . vinegar? Raise your glass to a surprising new taste sensation for cocktails and sophisticated sodas: Shrubs. Not the kind that grow in the ground, but a vintage drink mixer that will knock your socks off. "Mixologists across the country are reaching back through the centuries to reclaim vinegar's more palatable past . . . embracing it as 'the other acid,' an alternative to the same-old-same-old lemons and limes," said the New York Times. The history of shrubs, as revealed here, is as fascinating as the drinks are refreshing. These sharp and tangy infusions are simple to make and use, as you'll discover with these recipes. Mix up some Red Currant Shrub for a Vermouth Cassis, or Apple Cinnamon Shrub to mix with seltzer, or develop your own with Michael Dietsch's directions and step-by-step photographs. "Imagine a fizzy, soda-like drink that is drier and so much more sophisticated than soda, what with the sugar and botanical ingredients. Shrubs! Amazing! Wonderful!!" --Amy Stewart, author of The Drunken Botanist
Shrubs: An Old-Fashioned Drink for Modern Times (Second Edition)
by Paul Clarke Michael DietschA beautiful revised edition, with foreword by Paul Clarke, and 10 new recipes. "A shrub is exactly what the people who invented the phrase 'slake your thirst' had in mind. A shrub is full of character and variety. The ingredients--fruit, sugar, and vinegar--are as simple as can be. But the variations are seemingly unlimited. It has another superpower: A strong shrub game can help you make the most of bruised or aging summer fruit." -The New York Times, in an article featuring Shrubs Michael Dietsch took the mixology community by storm when he brought back a popular drink from colonial times, the shrub. Not the green, leafy kind that grow in the ground, but a vintage drink mixer that can be spiked with alcohol or prepared as a soda. Drinkers, bartenders, and the media embraced the book. This new edition features a foreword by Paul Clarke, the Executive Editor of Imbibe magazine and author of The Cocktail Chronicles. Here is the definitive guide to making and using shrubs.
Shuk: From Market to Table, the Heart of Israeli Home Cooking
by Janna Gur Einat Admony“SHUK shouts ‘Cook me!” from every vibrant page.” —Boston Globe “Fascinating. . . . This energetic and exciting volume serves as an edifying deep dive into Israeli food market culture and cuisine.” —Publishers Weekly, starred review With Shuk, home cooks everywhere can now inhale the fragrances and taste the flavors of the vivacious culinary mash-up that is today’s Israel. The book takes you deeper into this trending cuisine, through the combined expertise of the authors, chef Einat Admony of Balaboosta and food writer Janna Gur. Admony’s long-simmered stews, herb-dominant rice pilafs, toasted-nut-studded grain salads, and of course loads of vegetable dishes—from snappy, fresh, and raw to roasted every way you can think of—will open your eyes and your palate to the complex nuances of Jewish food and culture. The book also includes authoritative primers on the well-loved pillars of the cuisine, including chopped salad, hummus, tabboulehs, rich and inventive shakshukas, and even hand-rolled couscous with festive partners such as tangy quick pickles, rich pepper compotes, and deeply flavored condiments. Through gorgeous photo essays of nine celebrated shuks, you’ll feel the vibrancy and centrality of the local markets, which are so much more than simply shopping venues—they’re the beating heart of the country. With more than 140 recipes, Shuk presents Jewish dishes with roots in Persia, Yemen, Libya, the Balkans, the Levant, and all the regions that contribute to the evolving food scene in Israel. The ingredients are familiar, but the combinations and techniques are surprising. With Shuk in your kitchen, you’ll soon be cooking with the warmth and passion of an Israeli, creating the treasures of this multicultural table in your own home.
Shunju: New Japanese Cuisine
by Masano Kawana Marcia Iwatate Takashi SugimotoWinner of the 2004 James Beard Award for Best Photography!Shunju: New Japanese Cuisine takes you on a tour of the restaurants and philosophy at the forefront of Japan's cooking revolution.<P><P> Just as Alice Waters changed the way Americans thought about food, Takashi Sugimoto has revolutionized the act of dining in Japan.Shunju: New Japanese Cuisine brings you the experience of dining at Tokyo's most innovative and exciting restaurants: Shunju. Everything about these restaurants is unique--their design, decoration, and lighting--but most especially the cuisine. At the Shunju restaurants the menu changes with the seasons and the specials change daily depending on what is available from the market. The chefs choose from hand-picked farmed and wild vegetables that arrive each morning. The food, though quintessentially Japanese, is fresh and innovative, with unexpected touches from other cuisines.Stunning photographs, shot on location throughout the four seasons, and modern recipes that are as beautiful in presentation as they are to taste, make Shunju: New Japanese Cuisine a must for both professional chefs and dedicated amateurs.Sections include:The Seasonal KitchenSpring foodsSummer foodsAutumn foodsWinter foods
Shut Up and Cook!: Modern, Healthy Recipes That Anyone Can Make and Everyone Will Love
by Erica ReidSay Goodbye to Your Excuses and Hello to Easy, Healthy Recipes We all want to eat healthier and feel better, but we don't always know where to start—and stepping into the kitchen can feel overwhelming. Sound familiar? Shut Up and Cook! provides simple, healthy recipes for all lifestyles, dietary habits, and tastes. After noticing how certain chemicals and ingredients were impacting her family's energy and well-being, author Erica Reid realized prioritizing health begins in the kitchen. In Shut Up and Cook!, Erica—a healthy-living expert, mother, and wife to legendary music mogul LA Reid—shows you that creating nourishing meals can be inspiring and fun! Shut Up and Cook! features 101 healthy, everyday recipes with adaptations to suit your health needs that are easy for any level of experience including: Rice-Free Cauliflower Sushi Rolls Chocolate Chip Cookies with Crispy Kale Game-Day Buffalo Chicken Wings Dairy-Free Challah Vanilla French Toast With the right tools and Erica by your side, you can cook wholesome, delicious food. Set aside the reasons why you can't be healthier and shut up and cook!
Shut Up and Run: How to Get Up, Lace Up, and Sweat with Swagger
by Robin ArzonAn ultra marathoner and running coach captures the energy and joy of running in this illustrated, full-color motivational interactive fitness guide and journal that will inspire every type of runner—from beginner to experienced marathoner—to shut up and run.Running isn’t just an activity, it’s a lifestyle that connects runners with the world around them, whether they’re pounding the pavement of crowded big city streets or traversing trails through quiet woods and fields. Reflecting the excitement, color, and focus of the running experience, Shut Up and Run offers tips, tricks, and visual motivation to help every runner cultivate miles of sweat, laughter, swagger, and friendship. Combining a fitness manual, training program, and self-help advice book in one, this gorgeous, four-color book—filled with anecdotes and stunning action imagery, and supported by graphic inspirational quotes—contains essential training tips for every level, including meditation and visualization techniques, that address a runner’s body and mind.Robin Arzon offers unique style tips and practical gear recommendations to help you show off your best stuff mile after mile, and tells you everything you need to know, from how to pick the best running shoes to how to get off that sofa and go. No detail is left to chance; Shut Up and Run is loaded with information on every aspect of the runner’s world, from gear and music to training for a half marathon and post-race recovery tips. Robin includes space at the end of each chapter to track your progress as you build up to your first marathon or other running goals.Designed to help readers find the information quickly and easily, loaded with practical advice, style, and attitude, this practical guide—written by a runner for runners—makes it clear that to succeed, all you need to do is shut up and run!