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Hotel Chocolat: A New Way of Cooking with Chocolate
by Hotel ChocolatChocolate is one of our most popular ingredients - both to eat and to cook with. But how many of us know how truly versatile it is? Hotel Chocolat, the UK's leading chocolatier, has pioneered 'cocoa cuisine': a new way of cooking with chocolate because, athough we know chocolate as a sweet ingredient, cocoa was originally used in savoury recipes. In fact, cocoa is a 'super-ingredient' with many layers of flavour and plenty of goodness too, and and this book showcases its many flavours and nuances with over 100 innovative chocolate recipes, both sweet and savoury.Hotel Chocolat has created energy-boosting recipes for breakfast, savoury recipes that enhance meat and fish dishes as well as give texture and depth to salads and snacks. And of course, not forgetting the hedonistic qualities that we love so much - with seductive bakes and puddings for all tastes.Find out too how to use the whole bean, from the shell to the nibs, cocoa powder to bar. And how to roast your own beans and even create a bar of your own. Uniquely, each recipe has a Cocoa Factor to indicate the depth of flavour as well as the cocoa percentage and region that will best suit the dish. Angus Thirlwell, Hotel Chocolat's visionary founder, will also take you through the story of chocolate from pod to plate.Welcome to cocoa cuisine!
Hotel Chocolat: A New Way of Cooking with Chocolate
by Hotel ChocolatChocolate is one of our most popular ingredients - both to eat and to cook with. But how many of us know how truly versatile it is? Hotel Chocolat, the UK's leading chocolatier, has pioneered 'cocoa cuisine': a new way of cooking with chocolate because, athough we know chocolate as a sweet ingredient, cocoa was originally used in savoury recipes. In fact, cocoa is a 'super-ingredient' with many layers of flavour and plenty of goodness too, and and this book showcases its many flavours and nuances with over 100 innovative chocolate recipes, both sweet and savoury.Hotel Chocolat has created energy-boosting recipes for breakfast, savoury recipes that enhance meat and fish dishes as well as give texture and depth to salads and snacks. And of course, not forgetting the hedonistic qualities that we love so much - with seductive bakes and puddings for all tastes.Find out too how to use the whole bean, from the shell to the nibs, cocoa powder to bar. And how to roast your own beans and even create a bar of your own. Uniquely, each recipe has a Cocoa Factor to indicate the depth of flavour as well as the cocoa percentage and region that will best suit the dish. Angus Thirlwell, Hotel Chocolat's visionary founder, will also take you through the story of chocolate from pod to plate.Welcome to cocoa cuisine!
The Hotel Riviera
by Elizabeth A. AdlerShe thought she was in love. . . American Lola Laforet is swept away in a whirlwind wedding to a handsome Frenchman and finds herself the chef/owner of the Hotel Riviera, a gemlike retreat snuggled up against the blue Mediterranean. In their first blissful year as newlyweds, her life seems to be a dream come true. But then charming Patrick Laforet disappears one day with nothing more than a wave goodbye. . . . . . until real romance beckoned on France's Cote d'Azur! Six months later, Jack Ferrar, an American expatriate living on his boat, drops anchor in Lola's harbor and teaches her the true meaning of attraction. Lola is very attracted yet wary. Is he another rogue, or a man to be trusted? When various shady people-all claiming ownership of the Hotel Riviera-and the police appear, Lola and Jack have to track down the mysterious Patrick. And along the way, they fall in love. With great food, wonderful sensuality, and lush scenery, Elizabeth Adler holds you under her spell and transports you to one of the most romantic places on earth.
Hotel Splendide
by Ludwig Bemelmans&“Truly a great book—unique, invaluable and unapproachable as the gold standard of the genre… Bemelmans got there first, more frequently, and better.&” —Anthony Bourdain Acerbic, colorful, and spirited stories from a bygone era: behind the scenes in a grand NY hotel, from the author of the Madeline books Picture David Sedaris writing Kitchen Confidential about the Ritz in New York in the 1920s, which had the style and charm of The Grand Budapest Hotel…In this charming and uproariously funny hotel memoir, Ludwig Bemelmans uncovers the fabulous world of the Hotel Splendide—the thinly disguised stand-in for the Ritz—a luxury New York hotel where he worked as a waiter in the 1920s. With equal parts affection and barbed wit, he uncovers the everyday chaos that reigns behind the smooth facades of the gilded dining room and banquet halls. In hilarious detail, Bemelmans sketches the hierarchy of hotel life and its strange and fascinating inhabitants: from the ruthlessly authoritarian maître d'hôtel Monsieur Victor to the kindly waiter Mespoulets to Frizl the homesick busboy. Illustrated with his own charming line drawings, Bemelmans' tales of a bygone era of extravagance are as charming as they are riotously entertaining. &“[Bemelmans] was the original bad boy of the NY hotel/restaurant subculture, a waiter, busboy, and restaurateur who &“told all&” in a series of funny and true (or very near true) autobiographical accounts of backstairs folly, excess, borderline criminality, and madness in the grande Hotel Splendide… If you like stories about old New York as I do, this classic will have you laughing out loud.&” –Anthony Bourdain
The Hour: A Cocktail Manifesto
by Bernard Devoto Daniel HandlerOne part celebration, one part history, two parts manifesto, Bernard DeVoto's The Hour is a comic and unequivocal treatise on how and why we drink--properly. One part celebration, one part history, two parts manifesto, Bernard DeVoto's The Hour is a comic and unequivocal treatise on how and why we drink--properly. The Pulitzer Prize and National Book Award-winning author turns his shrewd wit on the spirits and attitudes that cause his stomach to turn and his eyes to roll (Warning: this book is NOT for rum drinkers). DeVoto instructs his readers on how to drink like gentlemen and sheds new light on the simple joys of the cocktail hour. Daniel Handler's introduction to this reprint of the 1950s classic provides a humorous framework for the modern reader.
The Hour: A Cocktail Manifesto
by Daniel Handler Bernard DevotoOne part celebration, one part history, two parts manifesto, Bernard DeVoto's The Hour is a comic and unequivocal treatise on how and why we drink--properly. One part celebration, one part history, two parts manifesto, Bernard DeVoto's The Hour is a comic and unequivocal treatise on how and why we drink--properly. The Pulitzer Prize and National Book Award-winning author turns his shrewd wit on the spirits and attitudes that cause his stomach to turn and his eyes to roll (Warning: this book is NOT for rum drinkers). DeVoto instructs his readers on how to drink like gentlemen and sheds new light on the simple joys of the cocktail hour. Daniel Handler's introduction to this reprint of the 1950s classic provides a humorous framework for the modern reader.
The Hour: A Cocktail Manifesto
by Daniel Handler Bernard DevotoOne part celebration, one part history, two parts manifesto, Bernard DeVoto's The Hour is a comic and unequivocal treatise on how and why we drink--properly. One part celebration, one part history, two parts manifesto, Bernard DeVoto's The Hour is a comic and unequivocal treatise on how and why we drink--properly. The Pulitzer Prize and National Book Award-winning author turns his shrewd wit on the spirits and attitudes that cause his stomach to turn and his eyes to roll (Warning: this book is NOT for rum drinkers). DeVoto instructs his readers on how to drink like gentlemen and sheds new light on the simple joys of the cocktail hour. Daniel Handler's introduction to this reprint of the 1950s classic provides a humorous framework for the modern reader.
The Hour
by Daniel Handler Bernard DevotoOne part celebration, one part history, two parts manifesto, Bernard DeVoto's The Hour is a comic and unequivocal treatise on how and why we drink - properly. The Pulitzer Prize and National Book Award-winning author turns his shrewd wit on the spirits and attitudes that cause his stomach to turn and his eyes to roll - warning: this book is not for rum drinkers. DeVoto instructs his readers on how to drink like gentlemen and sheds new light on the simple joys of the cocktail hour. Daniel Handler's introduction to this reprint of the 1950s classic provides a humorous framework for the modern reader.
The House Beneath the Cliffs: the most uplifting novel about second chances you'll read this year
by Sharon Gosling'A compelling read with a dramatic sense of place and a caring community at its heart' Heidi Swain, Sunday Times bestselling author of A Taste of Home 'A story to make you long to visit our glorious coastlines' PrimaA remote yet beautiful village. A tiny kitchen lunch club. The perfect place to start again. Anna moves to Crovie, a tiny fishing village on the Moray Firth, for a fresh start. But when she arrives, she realises her new home is really no more than a shed, and the village itself sits beneath a cliff right on the edge of the sea, in constant danger of storms and landslides. Has she made a terrible mistake? Yet as she begins to learn about the Scottish coast and its people, something she thought she&’d lost reawakens in her. She rediscovers her love of cooking, and turns her kitchen into a pop-up lunch club. But not all the locals are delighted about her arrival, and some are keen to see her plans fail. Will Anna really be able to put down roots in this remote and wild village? Or will her fragile new beginning start to crumble with the cliffs . . . ? Beautiful, moving and utterly absorbing, The House Beneath the Cliffs is a novel of friendship and food, storms and secrets, and the beauty of second chances &‘A gorgeously remote and romantic great escape, brimming with foodie passion, friendship and heart&’ Laura Kemp, author of A Year of Surprising Acts of Kindness
House & Garden A Year in the Kitchen: Seasonal recipes for everyday pleasure
by Blanche Vaughan'The elegant simplicity and style of every word and picture in this book are a joy.' JEREMY LEE'An engaging and inspiring book of food that is a real pleasure.' CLAUDIA RODEN'I love the flavour-dense simplicity of Blanche's recipes, with the garden at their heart. This is exactly how I want to eat.' SARAH RAVEN'Blanche Vaughan combines easy-to-achieve recipes with an inspiring voice that encourages experiment, whether you are cooking a simple supper for two or a special occasion feast. Her calm and reflective attitude to cooking is mirrored in the beautiful photographs, while her emphasis on seasonality truly makes it a book for all seasons.' ALEXANDRA SHULMAN'These are the recipes I cook at home, dishes that I turn to throughout the year because they answer a craving for a particular thing to eat at a particular time. The recipes evolved from ideas for what to cook and what I chose to include in the food pages of House & Garden each month: a reflection of our appetites, the food growing then, the weather, how we are living and eating each season.'BLANCHE VAUGHANA Year in the Kitchen, written and curated by Blanche Vaughan, Food Editor of House & Garden, shares more than 150 deliciously easy recipes inspired by the seasons. Recipes include:- Asparagus Carbonara (Spring)- Summer Greens & Soft-Cheese Pie (Summer)- Pumpkin Soup with Gruyère and Sage (Autumn)- Claudia Roden's Chicken with Sweet Wine and Grapes (Winter)
House & Garden A Year in the Kitchen: Seasonal recipes for everyday pleasure
by Blanche Vaughan'The elegant simplicity and style of every word and picture in this book are a joy.' JEREMY LEE'An engaging and inspiring book of food that is a real pleasure.' CLAUDIA RODEN'I love the flavour-dense simplicity of Blanche's recipes, with the garden at their heart. This is exactly how I want to eat.' SARAH RAVEN'Blanche Vaughan combines easy-to-achieve recipes with an inspiring voice that encourages experiment, whether you are cooking a simple supper for two or a special occasion feast. Her calm and reflective attitude to cooking is mirrored in the beautiful photographs, while her emphasis on seasonality truly makes it a book for all seasons.' ALEXANDRA SHULMAN'These are the recipes I cook at home, dishes that I turn to throughout the year because they answer a craving for a particular thing to eat at a particular time. The recipes evolved from ideas for what to cook and what I chose to include in the food pages of House & Garden each month: a reflection of our appetites, the food growing then, the weather, how we are living and eating each season.'BLANCHE VAUGHANA Year in the Kitchen, written and curated by Blanche Vaughan, Food Editor of House & Garden, shares more than 150 deliciously easy recipes inspired by the seasons. Recipes include:- Asparagus Carbonara (Spring)- Summer Greens & Soft-Cheese Pie (Summer)- Pumpkin Soup with Gruyère and Sage (Autumn)- Claudia Roden's Chicken with Sweet Wine and Grapes (Winter)
A House in Provence
by Ivy PembrokeIt's the offer of a lifetime - a whole summer in a farmhouse in the sun-drenched French countryside! But Libby might have bitten off more than she can chew . . .As Libby, her new husband Sam, his son Teddy, and their helpful dog Jack explore the rambling, enchanting house, meet the locals and learn some delicious French cooking, they are joined by friends from home who are as affected by the breathtaking countryside as they are.When Libby's friend Isla, who has been restlessly travelling for years, comes to stay, she meets and falls for American Brooke, who works at the local vineyard. Will Brooke be the one to finally get Isla to stay in one place?And then Libby has a surprise for Sam . . .One summer in Provence will change all their lives for ever.
A House in Provence
by Ivy PembrokeIt's the offer of a lifetime - a whole summer in a farmhouse in the sun-drenched French countryside! But Libby might have bitten off more than she can chew . . .As Libby, her new husband Sam, his son Teddy, and their helpful dog Jack explore the rambling, enchanting house, meet the locals and learn some delicious French cooking, they are joined by friends from home who are as affected by the breathtaking countryside as they are.When Libby's friend Isla, who has been restlessly travelling for years, comes to stay, she meets and falls for American Brooke, who works at the local vineyard. Will Brooke be the one to finally get Isla to stay in one place?And then Libby has a surprise for Sam . . .One summer in Provence will change all their lives for ever.
House of Vinegar: The Power of Sour, with Recipes
by Jonathon SawyerAn exploration of the acid bite of vinegar and how it influences and elevates all aspects of cooking, from a James Beard award-winning chef and vinegar evangelist, with 80 recipes for vinegars and dishes that use them.From owning a Bon Appétit Best New Restaurant to being a Food & Wine Best New Chef to winning a James Beard award, Jonathon Sawyer has earned almost every food world accolade. In House of Vinegar, his fascinating and compelling chef's take on using vinegar, he utilizes acid to revolutionize dishes by enhancing and balancing flavor. Starting with the history of vinegar, he describes how to make your own vinegars at home, followed by preparations for use in vinaigrettes, sauces, marinades, braises, desserts, and even drinks--dishes like Monday Night Pork Chop with Salsa Verde, Smoky Peach Confit Chicken Wings, Sea Scallop Ceviche, and Olive Oil and Vinegar Gelato. With his unique and engaging voice, Sawyer helps professionals and home cooks alike understand how to channel the power of sour.
The House That Sugarcane Built: The Louisiana Burguières
by Donna McGee OnebaneThe House That Sugarcane Built tells the saga of Jules M. Burguières Sr. and five generations of Louisianans who, after the Civil War, established a sugar empire that has survived into the present. When twenty-seven-year-old Parisian immigrant Eugène D. Burguières landed at the Port of New Orleans in 1831, one of the oldest Louisiana dynasties began. Seen through the lens of one family, this book traces the Burguières from seventeenth-century France, to nineteenth- century New Orleans and rural south Louisiana and into the twenty-first century. It is also a rich portrait of an American region that has retained its vibrant French culture. As the sweeping narrative of the clan unfolds, so does the story of their family-owned sugar business, the J. M. Burguières Company, as it plays a pivotal role in the expansion of the sugar industry in Louisiana, Florida, and Cuba. The French Burguières were visionaries who knew the value of land and its bountiful resources. The fertile soil along the bayous and wetlands of south Louisiana bestowed on them an abundance of sugarcane above its surface, and salt, oil, and gas beneath. Ever in pursuit of land, the Burguières expanded their holdings to include the vast swamps of the Florida Everglades; then, in 2004, they turned their sights to cattle ranches on the great frontier of west Texas. Finally, integral to the story are the complex dynamics and tensions inherent in this family-owned company, revealing both failures and victories in its history of more than 135 years. The J. M. Burguières Company's survival has depended upon each generation safeguarding and nourishing a legacy for the next.
Houston Beer: A Heady History of Brewing in the Bayou City (American Palate)
by Ronnie CrockerFrom the early days, and long before Americans had ever heard the term "craft beer," settlers in the Bayou City excelled in the art of ales, stouts and lagers. In 1913, it was a Houston brewery that claimed the distinction of "the world's finest bottled beer" after winning an international competition in Belgium. The unfortunate rise of Prohibition put the industry on hold, but recent years have seen a strong resurgence. At the beginning of 2008, Saint Arnold Brewing Company was the only craft brewery in Houston. Just a few years later, there are five and counting within an hour's drive of downtown. Journalist and "Beer, TX" blogger Ronnie Crocker chronicles Houston's long and surprising history of brewing, tracing everything from the grand legacy of Anheuser-Busch to the up-and-coming craft beer makers and those brewing it right at home.
How America Eats: A Social History of U. S. Food and Culture (American Ways)
by Jennifer Jensen Wallach<p><i>How America Eats: A Social History of U.S. Food and Culture</i>, by food and social historian Jennifer Wallach, sheds a new and interesting light on American history by way of the dinner table. It is, at once, a study of America's diverse culinary history and a look at the country's unique and unprecedented journey to the present day. While undeniably a "melting pot" of different cultures and cuisines, America's food habits have been shaped as much by technological innovations and industrial progress as by the intermingling and mixture of ethnic cultures. By studying what Americans have been eating since the colonial era, we are further enlightened to the conflicting ways in which Americans have chosen to define themselves, their culture, their beliefs, and the changes those definitions have undergone over time. <p>Understanding the American diet is the first step toward grasping the larger truths, the complex American narratives that have long been swept under the table, and the evolving answers to the question: What does it mean to be American?
How and When to Be Your Own Doctor
by Isabelle A. Moser Steve SolomonDr. Isabelle A. Moser and Steve Solomon collaborated on How and When to Be Your Own Doctor. When Solomon reached his late thirties, he began looking for healthy alternatives. He met Moser and began the practice of a yearly fast to cleanse his body. This book contains their combined knowledge on healing. Topics include How I Became a Hygienist, The Nature and Cause of Disease, Fasting, Colon Cleansing, Diet and Nutrition, Vitamins and Other Food Supplements and The Analysis of Disease States--Helping the Body Recover.
How Are You Peeling?
by Saxton Freymann Joost ElffersA wide range of emotions is presented through fruit and vegetable sculptures. Readers discover the range of expressions that a tomato or a kiwi can display, as they delight in the rhyming text that asks about their own emotions.
How Baking Works: Exploring The Fundamentals Of Baking Science
by Paula I. FigoniThe essence of baking is chemistry, and anyone who wants to be a master pastry chef must understand the principles and science that make baking work. This book explains the whys and how's of every chemical reaction, essential ingredient, and technique, revealing the complex mysteries of bread loaves, pastries, and everything in between. Among other additions, How Baking Works, Third Edition includes an all-new chapter on baking for health and wellness, with detailed information on using whole grains, allergy-free baking, and reducing salt, sugar, and fat in a variety of baked goods.
How Baking Works: …And what to do if it doesn’t
by James MortonThis is baking explained in a clear, accessible and engaging manner: foolproof recipes and perfect cakes and bakes every single time from GBBO favourite, James Morton. With stunning photography and a whole host of mouth-watering treats to try, as well as tips on how to salvage baking mishaps and explanations as to why certain techniques and stages are needed, this is the only baking book you'll ever need...'The best book ever' -- ***** Reader review'Takes baking books to a higher level' -- ***** Reader review'Absolutely perfect' -- ***** Reader review'The only baking book you'll ever need to own' -- ***** Reader review'The best baking book I've ever bought!' -- ***** Reader review'Utterly brilliant' -- ***** Reader review*********************************************************************I want to show you how baking works. I want to prove how easy baking can be.Whether you want light cakes, squidgy brownies, perfect pastry, stress-free macarons or mountainous meringues, this book features a mini-masterclass for each one.Everything's split up into wee, simple steps. There's no faff and you don't need any expensive equipment. You don't even need a sieve.And for baking veterans, this book tells you why you're doing what you've been doing all these years.Here's to baking that just works.
The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.
by The Editors at America's Test KitchenGluten free recipes perfected Successful gluten free recipes require more than just new ingredients. You need new techniques and that's where our test kitchen team can help. We tried thousands of recipes (most were pretty awful) before we figured out the secrets to making favorite foods without gluten. In this landmark book, we tell what works (and why) so you can successfully prepare lasagna, fried chicken, and fresh pasta in your kitchen. And we have reinvented the rules of baking to produce amazing cookies, cakes, breads, biscuits and more.
The How Can It Be Gluten-Free Cookbook Volume 2
by America'S Test KitchenOur all-new collection of gluten-free recipes features a new whole-grain flour blend, more than 50 dairy-free recipes, and nutritionals for every recipe. Building on the best-selling success of The How Can It Be Gluten- Free Cookbook, we've gone back into the test kitchen to expand our repertoire of revolutionary gluten-free recipes, including developing a whole-grain flour blend that brings earthy flavor to a variety of baked goods such as sandwich bread, waffles, rustic walnut-cherry boule, chai spice bread, sesame crackers, and a free-form rustic tart dough used to make a stunning pear and cranberry tart. Throughout there are recipes that use the test kitchen's all-purpose flour blend, such as bagels, hamburger rolls, brioche, baguettes, and easy-to-make pan pizzas, as well as sweet treats like yeasted doughnuts, blondies, lemon layer cake, and Dutch apple pie. Also new to this book are nutritionals for every recipe and dairy-free versions of more than half the baked goods based on extensive testing done with alternative milks and yogurt and vegan cream cheese and butter. Innovative techniques and discoveries are explained throughout: a simple oven proofing method that helps gluten-free breads rise taller and more consistently, foil collars that ensure hamburger buns that are the right size, and a double-batter-ing and double-frying method for fried fish with a crispy gluten-free coating. From breakfast foods, grains, and comfort foods to a whole range of baked goods, this new volume delivers groundbreaking recipes plus information on the best gluten-free breads and pastas on the market today and an essential resource section that is a road map for cooking and baking without gluten.
How Carrots Won the Trojan War: Curious (but True) Stories of Common Vegetables
by Rebecca RuppDiscover why Roman gladiators were massaged with onion juice before battle, how celery contributed to Casanova’s conquests, how peas almost poisoned General Washington, and why some seventeenth-century turnips were considered degenerate. Rebecca Rupp tells the strange and fascinating history of 23 of the world’s most popular vegetables. Gardeners, foodies, history buffs, and anyone who wants to know the secret stories concealed in a salad are sure to enjoy this delightful and informative collection.
How Did That Get in My Lunchbox? The Story of Food
by Chris ButterworthFresh retro artwork lures little readers on a tasty trip to farms, dairies, and more. Yum! The best part of a young child's day is often opening a lunchbox and diving in. But how did all that delicious food get there? Who made the bread for the sandwich? What about the cheese inside? Who plucked the fruit? And where did the chocolate in that cookie get its start? From planting wheat to mixing flour into dough, climbing trees to machine-squeezing fruit, picking cocoa pods to stirring a vat of melted bliss, here is a clear, engaging look at the steps involved in producing some common foods. Healthy tips and a peek at basic food groups complete the menu.