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36 Bottles of Wine: Less Is More with 3 Recommended Wines per Month Plus Seasonal Recipe Pairings
by Paul ZitarelliToo much wine? Not last night, but at the wine store where it's bewildering to choose something good. In this friendly guide, a wine expert curates a shortlist of 36 bottles to try (3 varieties per month--a red, a white, plus something else like a sparkling or rose) and explains in an accessible, humorous style what and who makes each worth drinking. In addition, 30 recipes for monthly meals connect seasonal food to wine, composing beautiful sensory experiences. This book proves you don't need an encyclopedia when a handpicked selection delivers a world of wine. Wines featured in the book by country of origin: France: Grignan-les-Adhemar; Rose; Breseme Rouge; Quincy; Reuilly; Menetou-Salon; Savoie Blanc; Cote de Broouilly; Cote de Provence Rose; Muscadet; Chinon Rouge; Chablis; Tavel Rose; Montlouis Sec; Cremant de Bourgogne Spain: Amontillado sherry; Tinta de Toro; Cava; Rias Baixas Albarino; Getariako Txakolina Italy: Fiano di Avelino; Chianti Classico; Dry Lambrusco; Alto Adige Pinot Bianco; Langhe Rosso Germany: Mosel Riesling Kabinett Austria: Gruner Veltliner Portugal: Madeira Hungary: Tokaji Aszu 5 Puttonyos Chile: Carmenere America: Rose; sparkling wine; Oregon Pinot Noir; California Zinfandel; Washington State Red Australia: Hunter Valley Semillon New Zealand: Central Otago Pinot Noir
The Tahini Table: Go Beyond Hummus with 100 Recipes for Every Meal
by Amy Zitelman Andrew SchlossUse this versatile sesame superfood in everything from dips to desserts: “Delicious recipes that will become staples in your culinary arsenal.” —Alon Shaya, James Beard Award winner for Best Chef and Best New RestaurantTahini is much more than one of the building blocks of hummus. Made from pressed roasted sesame seeds, it’s a healthy, vegan, dairy-free, gluten-free, and low-sugar superfood rich in Omega fatty acids, protein, and calcium. Although tahini’s historical roots are in the Middle East, Amy Zitelman—cofounder of Soom Foods, the brand named best tahini by New York magazine—goes beyond borders in these one hundred recipes that range from dips to desserts.This “cult condiment” is mild enough to step in as an inspiring replacement for the eggs, cheese, mayo, and cream called for in recipes that American home cooks are making for their families every day. The Tahini Table provides tahini hacks for reimagined American classics, including vegan “queso,” eggless mayonnaise, and gluten-free brownies. From Tahini Chicken Schnitzel to Chocolate Halvah French Toast to Tahini Flan, Zitelman incorporates tahini into everyday home cooking in delicious and unexpected ways. With beautiful color photos, contributions from top restaurant chefs, and easy substitutions for a variety of diets, The Tahini Table shows that tahini is a must-have pantry staple.“With helpful cooking tips and a wide range of recipes, this is a cheerful, user-friendly, and never pretentious ode to tahini.” —Publishers Weekly
The Korean Book of Happiness: Joy, resilience and the art of giving
by BARBARA J. ZITWERFrom the very first moment she set foot in South Korea, Barbara Zitwer, literary agent to some of the most celebrated, prize-winning Korean authors, fell head-over-heels in love, discovering there a renewed sense of happiness and energy. In this witty, charming book, Zitwer shares all that she has learnt about this fascinating country: a vibrant, global powerhouse of culture and industry with an enduring devotion to the ancient philosophies of Han, Heung and Jeong (resilience, joy and the art of giving).We follow Zitwer as she travels from the buzzing capital of Seoul to a meeting with Buddhist nuns in the mountains, from the bizarre theme park within the Demilitarized Zone to the tropical island of Jeju, home to Haenyeo, the inspirational, octogenarian, female divers. Along the way she regales us with hilarious anecdotes of her cultural faux pas, top travel tips and local recipes as well as magical moments of understanding and connection.The Korean Book of Happiness invites you to explore a beguiling culture and learn how the Korean way can make your life happier and more fulfilled.
Boards, Platters, Plates: Recipes for Entertaining, Sharing, and Snacking
by Maria ZizkaCasual, Vibrant, Delicious Choose from a dazzling collection of thirty beautiful, well-crafted boards, whether you&’re serving a group of two or ten. Try Catalonian Summer with romesco, charred green onions, anchovy toasts, and Manchego for an intimate outdoor gathering. Make a dinner of the Korean BBQ platter with bulgogi-style beef, lettuce cups, gochujang dipping sauce, and kimchi. Or go straight for the sweets with a dessert like S&’mores Without a Campfire. Plus, check out the party-size boards for your next holiday or celebration. Start with the four principles for creating the right board for any occasion: Looks matterStay flexibleMake it fun to eatEmbrace store-bought components You&’ll find that every meal becomes one worth sharing.
Cook Color: A Rainbow of 100 Recipes
by Maria ZizkaEat the rainbow. Cook Color celebrates the beauty of fresh fruits, vegetables, herbs, and spices, in a collection of 100 all-natural, monochrome recipes that reveal a tantalizing world of taste, texture, and seasonal eating like you've never seen before. What is the flavor of sunshine? The taste of forest green? Does the red of a pepper evoke the warmth of its spice? Cook Color reveals a whole new way of thinking about food. Author Maria Zizka introduces readers to ideas from color theory and cooking sciences, explaining how to master food styling and cooking techniques to enhance and preserve color, without any artificial additives. But cooking by color isn&’t just about looks; it is an approach that draws connections between aesthetics, seasonality, and flavor. Arranged in a gradient, the recipes begin with creamy shades of white—from a coconut cod and rice bowl to a garlicky bean and cauliflower salad. Yellows evoke the bright flavors in Margarita Bars, reds bring forward fiery tastes in dishes like Mapo Ragù with Rice Cakes, and greens highlight fresh and herbal flavors with dishes like Matcha and Mint Ice Cream Sundae or Zhoug-Marinated Feta and Fava Toasts. Blues, purples, and blacks present revelations: a butterfly pea flower boa stuffed with blue oyster mushroom, a classic Italian grape focaccia turned on its head with the addition of purple ube, and elegant black tahini cookies. To tie it all together, Zizka presents a special section of Color Menus, where she teaches readers how to use food to create palettes that evoke a sense of season, theme, or even a place: a Valentine&’s menu decorated with red and pink indulgences, a spring menu featuring all fresh flavors and pastel tones, a seafood-focused menu of blue and coral hues to conjure a tropical ocean vibe. Cook Color is a celebration of eating beautifully and creatively, at any moment and for any occasion.
The Hostess Handbook: A Modern Guide to Entertaining
by Maria ZizkaFrom the author of The Newlywed Table, this helpful handbook offers readers 100 easy entertaining recipes, party planning advice, and curated menus to pull off the most delicious and delightful of gatherings, from an epic holiday bash to a casual get-together in the backyard, or an inspired dinner party. Ready to throw a dinner party? It&’s easier than you think. With 100 crowd-pleasing recipes and expert tips and tricks, The Hostess Handbook shows how to create an event that&’s warm, joyous, and imbued with the special glowy feeling of a celebration that we never want to end. Everything you need to know is here. How to plan a fantastic menu with foolproof recipes for finger foods, make-ahead mains (because you don&’t want to be in the kitchen when your guests arrive), and festive desserts. How to get your home party-ready, whether hosting two people or twenty, with primers on setting the table, the art of serving, and flower arranging. And drinks, of course—including recipes for both classic cocktails and delicious nonalcoholic libations. Cheers!
The Newlywed Table: A Cookbook to Start Your Life Together
by Maria ZizkaIf cooking for someone is an act of love, then what better way for a newlywed couple to express their love than to cook with each other? Author Maria Zizka offers 100 recipes for classic and modern recipes to build a young couple’s cooking repertoire. Couples will not only learn to cook as a team while creating meals to nourish themselves and friends and family but will master key culinary lessons in the process. Recipes such as Leek and Goat Cheese Tart and Spring Vegetable Curry with Rice Noodles are easy weeknight dinners, Seafood Stew with Saffron Broth and Whole Side of Salmon with Herb Sauce are made for entertaining, and One-Bowl Brownies and Birthday Cake will become beloved desserts. Zizka teaches readers how to store food properly and repurpose leftovers and explains topics newlywed couples will surely want to master: how to set up a pantry, set a table, plan a dinner party, create a signature cocktail, and cook together for a lifetime.
One-Bowl Meals: Simple, Nourishing, Delicious
by Maria ZizkaInspired Combinations for the Way We Love to Eat Whether for breakfast, lunch, or dinner, and complete with protein, fresh fruits or vegetables, and grains, a one-bowl meal checks all the boxes—delicious, nourishing, casual, filling, seasonal. And in the hands of Maria Zizka its possibilities are even more exciting, with thirty brilliant combinations organized by base—oatmeal, chia, or yogurt for breakfast, and grains, noodles, or greens to build mains. Plus, there are tips, tutorials, and substitution rules of thumb throughout, including how to customize your bowl to make it vegan, gluten-free, or protein-forward. It&’s all about mastering the five steps to building a bowl: Start with a baseInclude a proteinConsider a sauceAdd a couple of toppingsGarnish with something crunchy or bright Get ready to create your own complete meal in a bowl.
Made in Baja: The Lives of Farmworkers and Growers behind Mexico's Transnational Agricultural Boom
by Christian ZlolniskiMuch of the produce that Americans eat is grown in the Mexican state of Baja California, the site of a multibillion-dollar export agricultural boom that has generated jobs and purportedly reduced poverty and labor migration to the United States. But how has this growth affected those living in Baja? Based on a decade of ethnographic fieldwork, Made in Baja examines the unforeseen consequences for residents in the region of San Quintín. The ramifications include the tripling of the region’s population, mushrooming precarious colonia communities lacking basic infrastructure and services, and turbulent struggles for labor, civic, and political rights. Anthropologist Christian Zlolniski reveals the outcomes of growers structuring the industry around an insatiable demand for fresh fruits and vegetables. He also investigates the ecological damage—"watercide”—and the social side effects of exploiting natural resources for agricultural production. Weaving together stories from both farmworkers and growers, Made in Baja provides an eye-opening look at the dynamic economy developing south of the border.
Corn All Year
by Kathleen Weidner ZoehfeldSpringtime means it's time to plant corn in the fields again. In September, it's ready to harvest.
Taste's Good!
by Kathleen Weidner ZoehfeldEach food has its own special flavor. Why is it so easy for you to tell so many foods apart?
Baking (Idiot's Guides)
by Alexandra ZohnGeared for the baking beginner, Idiot's Guides: Baking offers a step-by-step, full-color tutorial on cooking basics, conversion information, substitution options (including gluten-free), and dozens of delicious recipes for cookies and cakes, pies and bread, and more. Readers will also learn how make the perfect meringue and how to decorate a cake.
The Berenstain Bears' Holiday Cookbook: Cub-Friendly Cooking With an Adult (Berenstain Bears/Living Lights: A Faith Story)
by ZondervanInvite your kiddos into the kitchen and create new seasonal traditions by cooking together. Children of all ages will enjoy the 40 easy-to-follow recipes for Valentine&’s Day, Easter, Fourth of July, fall holidays, Thanksgiving, and Christmas in The Berenstain Bears&’ Holiday Cookbook.Each section has a Scripture, meaningful excerpt from a beloved Berenstain Bear story, and several holiday-themed recipes perfect for children ages 4 to 8. Inside this kid-friendly cookbook, you&’ll find these recipes and many more:Valentine's Day—Pink Party Popcorn, Tomato Soup with Grilled Cheese, and Lovey-Dovey Banana BreadEaster—Carrot Chips, Honey Bear's Favorite Mashed Potatoes, and Krispie Easter EggsFourth of July—Stars and Stripes Bites, Sparkling Raspberry Lemonade, and Bear Country Pot of BeansFall Festivities—Tricks and Treats Trail Mix, Candy Corn Punch, and Creepy Crawly Pasta SaladThanksgiving—Mama Bear's Turkey and Veggie Soup, Cornbread and Honey Butter, and Grizzly Gran's Famous Pumpkin PieChristmas—Holiday Pinwheels, Cozy Hot Cocoa, and Bear's Christmas Cut-Out CookiesChildren will look forward to making these yummy treats and meals every year. Kids will love the colorful pictures and easy-to-use measurement conversion chart.The Berenstain Bears&’ Holiday Cookbook is an addition to The Living Lights™ series:Features the hand-drawn artwork of the Berenstain familyThis Berenstain Bears series of books continues in the much-loved footsteps of Stan and Jan BerenstainIs part of one of the bestselling children&’s book series ever created, with more than 250 books published and nearly 300 million copies sold to date
Cooking Up Holiday Fun with Faithgirlz: 30 Recipes from Food, Faith, and Fun (Faithgirlz)
by ZondervanHolidays are the perfect time for preparing and sharing delicious food with family and friends. The Faithgirlz Holiday Party Cookbook Collection is the perfect place to go for fun, step-by-step recipes—some even contributed by Faithgirlz just like you! From Peanut Clusters and Sparkling New Year&’s Punch to Turkey Kebab and Christmas Swirl Cookies there is something to please everyone&’s taste buds in this special eBook collection of recipes from Food, Faith and Fun.So get in the holiday spirit and start planning your menu!
Food, Faith and Fun: A Faithgirlz! Cookbook
by ZondervanStir Up Some Food, Fun & Faith in the KitchenGrab your apron and a friend or two and cook up some tasty treats and yummy eats. With step-by-step instructions and photos good enough to make your mouth water, this cookbook helps you master simple recipes, impressive main courses, and elegant deserts, including:Homemade Hot PretzelsToffee TartsWhite Chicken ChiliMango Chicken QuesadillasBest Friend CupcakesSoups, smoothies, holiday recipes, and much more—some contributed from other Faithgirlz just like you. Plus, you’ll also experience cooking as a memory-making, God-honoring, wonderful way to share and serve delicious food with those you love.So whether you eat or drink or whatever you do, do it all for the glory of God.—1 Corinthians 10:31
La cocina probiótica: Recetas fáciles, sanas y deliciosas para cuidar tu microbiota
by Nerea Zorokiain GarínEl libro de cocina para cuidar tu microbiota. La alimentación probiótica es aquella que está pensada para preservar el hábitat y las condiciones de vida que los microorganismos beneficiosos para nuestro sistema digestivo necesitan. Gracias a la microbiota somos capaces de realizar funciones vitales básicas y, por tanto, cuidar de ella nos reporta grandes beneficios: - metabolizar mejor los nutrientes; - aumentar la capacidad de respuesta del sistema inmune; - regular el peso de forma natural; - disfrutar de equilibro emocional. Este libro nos ofrece las claves y más de 80 recetas que tienen en cuenta el origen y la calidad de los alimentos para lograr una gran transformación a largo plazo. ¡Disfruta de deliciosos desayunos, postres, bebidas y platos principales que harán que goces de buena salud!
Norman and the Nom Nom Factory
by Bridgette ZouFeatured on Julie Andrews' podcast, "Julie's Library." For those who can use a little push when it comes to trying new things and encountering unexpected friendships (or trying new foods!), a trip to planet Gerp could be just the ticket. Norman happily lives alone on Planet Gerp, spending every day making Nom Noms in his Nom Nom factory and eating only Nom Noms for every meal. It's nice and quiet on Gerp, until a loud, strange creature arrives bringing even stranger foods...and worse, a taste for ADVENTURE. What will Norman do? Bridgette Zou brings Norman's planet come to life in this humorous and charming picture book about friendship and discovery.
Windows on the World Complete Wine Course: Revised and Updated
by Kevin ZralyRaise a glass to the 35th-Anniversary Edition of the definitive guide to understanding and appreciating wine-- written by James Beard Lifetime Achievement Award Winner Kevin Zraly and with more than three million copies sold. "When it comes to beginners' wine guides, Windows on the World Complete Wine Course is one of the perennial best." -- The Wall Street Journal <p><p>Kevin Zraly is America's ultimate wine educator, and his entertaining teaching style has made this must-have book a treasured favorite for more than three decades. He demystifies every aspect of wine: grape varieties, winemaking techniques, different types and styles of wine, how to read a wine label, and how to evaluate a wine in just 60 seconds. Ranging from the renowned reds of Bordeaux and California to the trailblazing whites of New York and Burgundy, this essential volume features maps of each region, lush photographs, a wealth of infographics, more than 800 of the best-value wines from around the world, over 100 labels--including some new to this edition--to help you find the right wines, and guided tastings. It also highlights the best vintages to savor and includes comprehensive notes on food pairings, frequently asked questions, and quizzes to test your knowledge. <p><p>In short, Kevin Zraly Windows on the World Complete Wine Course provides all the tools you need to discover and enjoy the perfect wines for you. This revised edition includes new chapters on Prosecco, Rosé, and the wines of Sicily, plus a fascinating chapter written from the author's unique 50-year perspective on how wine and food culture has changed since 1970.
The Biography of Rice (How Did That Get Here?)
by John Paul Zronik John ZronikThis work is for ages 8-14. Rice is one of the world's most important cereal crops. From wild plants in Asia and Africa, to its cultivation by ancient peoples 8,000 peoples years ago, rice has helped to shape the course of history. <p><p>Children will learn how rice is grown, harvested, processed and sold. Clear, descriptive images show how rice is a vital food crop for millions of people world-wide.
The Memory Diet: More than 150 Healthy Recipes for the Proper Care and Feeding of Your Brain
by Judi Zucker Shari ZuckerIs there anything we can do to prevent Alzheimer’s disease or dementia?Do we have to accept that memory loss is just part of the natural progression of aging?The Memory Diet introduces a powerful, plant-based diet of leafy greens, vegetables, berries, nuts, beans, and whole grains that can slow down or even eliminate cognitive decline. The more than 150 healthy recipes—from awesome appetizers and exceptional entrees to spectacular salads and super soups—are all free of white sugar, processed ingredients, and gluten.The Memory Diet’s brain-boosting recipes are based on the Mediterranean Intervention Neurodegenerative Delay (MIND) Diet, a diet plan that may reduce the risk of developing Alzheimer’s by as much as 53 percent.In addition, you will learn how to cook these foods the correct way, as many cooking methods actually cause biochemical changes in the food we eat that can negatively affect our brain health, accelerate the aging process, and cause memory decline.The Memory Diet also includes:An easy-to-follow, seven-day meal plan.Guidelines for setting up a mindful kitchen.An extensive resource section listing Websites and organizations that support brain health.
The F-Factor Diet: Discover the Secret to Permanent Weight Loss
by Tanya ZuckerbrotA top nutritionist reveals the secret to permanent weight loss. To help her busy clients ditch the fad diets,Tanya Zuckerbrot spent more than a decade designing a healthful, delicious, sustainable diet that sheds pounds, boosts energy, lowers cholesterol, and reduces the risk of heart disease and diabetes. The F-Factor Diet presents a fresh take on eating high-fiber carbs, and reveals the secrets to satisfying meals and lasting weight loss, including: - A simple three-stage program - A wide array of food choices - More than 75 delicious recipes-from appetizers through desserts-and a complete set of guidelines for those who don't want to cook - Journal pages and helpful hints to keep dieters on track
The Miracle Carb Diet: Make Calories and Fat Disappear--with Fiber!
by Tanya ZuckerbrotEat More. Weigh Less. Live Longer.Celebrated nutritionist Tanya Zuckerbrot knows that when it comes to losing weight, addition is better than subtraction. Her secret? Add the Miracle Carb to your diet so you don't need to subtract delicious, satisfying foods.The Miracle Carb is dietary fiber, and chances are you don't get the recommended daily requirement, even if you're eating a healthy diet. Tanya introduced the world to fiber with the F-Factor Diet, and thousands of people have lost countless pounds, improved chronic conditions like diabetes, and gained more energy and vigor for living. And they did it all without sacrificing their lifestyles or the foods and drinks they love.With The Miracle Carb Diet, Tanya is making it easy for you to jump right into living life the F-Factor way. This not just an eating plan; it is a simple and effective action plan for achieving your best self without disrupting your best life. Tanya's here to help you lose weight fast, and then keep it off!You'll discover:- The four easy stages of the Miracle Carb Diet-you could lose up to 12 pounds in the first month!- Suggested fiber-rich foods and menu plans ideal for each stage, plus recommendations for eating out and enjoying cocktails from day one.- More than 100 original recipes and shopping lists and templates for journaling for better results.- Tanya's inspiring anecdotes, case studies, and tool kits for defense against specific food cravings and obstacles, plus super sidebars, tips, tricks, and more to help motivate and inform.The Miracle Carb Diet is a life-changing plan that's enjoyable, flexible, and doable, based on Zuckerbrot's extensive clinical experience as well as her in-depth knowledge of cutting-edge food and nutrition science. So go ahead and raise a glass to the Miracle Carb Diet (yes, you can enjoy that wine guilt-free) and celebrate the miracle of fiber that lets you eat more, weigh less, and even add years to your life.
The Sweet Life: Desserts from Chanterelle
by Kate ZuckermanChanterelle is a beloved, award-winning New York City restaurant that has been critically acclaimed since its founding 25 years ago. A great part of a perfect meal is one of the truly spectacular--yet comforting--desserts.Kate Zuckerman, Chanterelle's pastry chef, creates exquisite treats that draw upon her culinary travels all over the world and her vast experience as a four-star pastry chef in Boston, San Francisco, and New York. The Sweet Life offers not only detailed, delicious recipes for every kind of dessert from tarts and cakes to custards, souffl+s, and frozen desserts, but also in-depth explanations of methods and of chemical changes that occur in baking, along with fascinating histories and descriptions of key ingredients. Zuckerman possesses the remarkable ability to create gourmet desserts that home cooks can actually craft in their own kitchens. Her warm, accessible tone will appeal to both the beginner and the advanced pastry cook. So whether making the Crispy, Chewy Chocolate Chip Cookies or the Cardamom and Honey Pistachio Nougat Glac+, readers will know they are in good, capable hands.
Spiritual Partnership: The Journey to Authentic Power
by Gary ZukavIn his first major book since the legendary bestseller The Seat of the Soul, Gary Zukav reveals a revolutionary new path for spiritual growth. What began with an introduction to a major paradigm shift in The Dancing Wu Li Masters turned into a discussion of aligning our personalities with our soul in The Seat of the Soul; finally, in Spiritual Partnership, Zukav guides the reader on this practical path to authentic power.
The Artisan Jewish Deli at Home
by Nick Zukin Michael ZusmanEasily enjoy Jewish deli classics and modern updates at home with this collection of recipes that is sure to make you kvell.If you don’t happen to live near one of the new wave of artisan-style Jewish delis that have sprung up around North America over the last few years, not to worry. With this book, the world of Jewish deli, in all its unsubtle splendor, can be yours in the comfort (and privacy) of your own kitchen. And it’s not that hard. Really. On top of all the Jewish deli classics, The Artisan Jewish Deli at Home offers updates and new angles on the old ways that are bound to thrill the palates of a modern generation of eaters focused on quality ingredients and a lighter-handed approach to a traditionally heavy cuisine.The chapters are organized into Starters and Sides; Soups and Salads; Eggs, Fish, and Dairy; Beef; Bagels, Bialys, and Breads; and Pastries, Desserts, and Drinks. The range of favorite recipes include: Crispy Potato Latkes with Chunky Ginger Applesauce; Summer Chicken Salad with Tomatoes, Cucumber and Cracklings; Wise Sons’ Chocolate Babka French Toast; Home Oven Pastrami; and Celery Soda.Added cultural context comes from quick-hitting interviews with Joan Nathan and other Jewish food luminaries; histories of a few deli stalwarts such as bagels and pastrami; and first-hand reports from within the walls of the authors’ favorite temples of modern Jewish gastronomy located across the country including: Mile End Delicatessen in New York City; Wise Sons Delicatessen in San Francisco; Kenny & Zuke’s Delicatessen in Portland, Oregon; Stopsky’s Delicatessen in Mercer Island, Washington; and Caplansky’s Delicatessen in Toronto.Praise for The Artisan Jewish Deli at Home“If my grandmother, the greatest Jewish deli–style cook I’ve ever known, were alive she’d be kvelling over this book.” —Ed Levine, founder of Seriouseats.com“Michael and Nick’s handsome book brings some of your favorite deli recipes and memories into your home kitchen. Their pickles, knishes, and pastrami are just like you remember, only better!” —Joan Nathan, author of Jewish Cooking in America“The Artisan Jewish Deli at Home will turn any house into a delicatessen worth its weight in knishes.” —David Sax, author of Save the Deli