- Table View
- List View
The Art of Drinking Sober: 50 Decadently Dry Cocktails For All Occasions
by Miriam Nice Richard DavieDiscover your new favourite tipple with this beautifully illustrated collection of 50 no-alcohol cocktails. Easy to make and delicious to drink, these cocktails are perfect for anyone looking to cut back on alcohol not enjoyment. From sweet and fruity flavours to spiced and smokey, bitter and aromatic to perfectly sour, there's something for everyone. Experience the excitement of no-alcohol drinks with recipes including: · CITRUS COSMO· NEW NEW YORK SOUR· DARK & STORMY SODA· SHERBET MARGARITA· ESPRESSO FAUX-TINIWhether you're a no-drinker, Dry January dabbler, mum-to-be or simply curious; this book will revolutionise the way you drink.
The Art of Eating: 50th Anniversary Edition
by M. F. Fisher&“Should be required reading for every cook. It defines in a sensual and beautiful way the vital relationship between food and culture.&”—Alice Waters This comprehensive volume of essays on culinary and other pleasures of life comes from the legendary and widely traveled writer &“whose artful personal essays about food created a genre&” (The New York Times) and who writes &“practically, often profoundly, and always beautifully&” (San Francisco Chronicle). Spanning from the autobiographical to the historical, it compiles her works Serve It Forth; Consider the Oyster; How to Cook a Wolf; The Gastronomical Me; and An Alphabet for Gourmets. &“How wonderful to have here in my hands the essence of M.F.K. Fisher, whose wit and fulsome opinions on food and those who produce it, comment upon it, and consume it are as apt today as they were several decades ago, when she composed them. Why did she choose food and hunger she was asked, and she replied, &‘When I write about hunger, I am really writing about love and the hunger for it, and warmth, and the love of it…and then the warmth and richness and fine reality of hunger satisfied.&’ This is the stuff we need to hear, and to hear again and again.&”—Julia Child &“Mary Frances [Fisher] has the extraordinary ability to make the ordinary seem rich and wonderful. Her dignity comes from her absolute insistence on appreciating life as it comes to her.&”—Ruth Reichl
The Art of Eating
by M. F. K. Fisher Joan ReardonRUTH REICHL"Mary Frances [Fisher] has the extraordinary ability to make the ordinary seem rich and wonderful. Her dignity comes from her absolute insistence on appreciating life as it comes to her. " JULIA CHILD "How wonderful to have here in my hands the essence of M. F. K. Fisher, whose wit and fulsome opinions on food and those who produce it, comment upon it, and consume it are as apt today as they were several decades ago, when she composed them. Why did she choose food and hunger she was asked, and she replied, 'When I write about hunger, I am really writing about love and the hunger for it, and warmth, and the love of it . . . and then the warmth and richness and fine reality of hunger satisfied. ' This is the stuff we need to hear, and to hear again and again. " ALCIE WATERS "This comprehensive volume should be required reading for every cook. It defines in a sensual and beautiful way the vital relationship between food and culture. "
The Art of Eating Cookbook
by James Macguire Edward BehrFrom his first newsletter, issued in 1986, through today's beautiful full-color magazine, Edward Behr has offered companionship and creativity to avid culinary enthusiasts, including some of America's most famous chefs. This book collects the best recipes of the magazine's past twenty-five years--from classic appetizer and vegetable side dishes to meat entrees and desserts. Each section or recipe is introduced with a note on its relevant cultural history or the particular technique it uses, revealing how competing French and Italian cultural influences have shaped contemporary American cuisine.
The Art of Eating In
by Cathy ErwayIn the city where dining out is a sport, one daring gourmand swears off restaurants and commits to cooking at home in a manifesto for a new generation of conscientious eaters. Named one of Publishers Weekly's most exciting cookbook deals, Cathy Erway's timely memoir of quitting restaurants cold turkey speaks to a new era of conscientious eating. An underpaid, twentysomething executive assistant in New York City, she was struggling to make ends meet when she decided to embark on a Walden-esque retreat from the high-priced eateries that drained her wallet. The Art of Eating In reports on the delectable results of her twenty-four-month experiment, with thirty original recipes included. What began as a way to save money left Erway with a new appreciation for the simple pleasure of sharing a meal with friends at home, a trove of original recipes, and a greater awareness of take-out food waste and whether her ingredients were ethically grown. She also explored the antirestaurant underground of supper clubs and cook-offs, and immersed herself in an array of alternative eating lifestyles from freeganism to picking tasty greens in the park. The Art of Eating In is a personal journey that transforms the reader as it transformed the writer, about the joy of getting back in the kitchen and turning something seemingly ordinary into something completely extraordinary. Watch a Video .
The Art of Eating Through the Zombie Apocalypse: A Cookbook and Culinary Survival Guide
by Lauren WilsonJust because the undead's taste buds are atrophying doesn't mean yours have to!You duck into the safest-looking abandoned house you can find and hold your breath as you listen for the approaching zombie horde you've been running from all day. You hear a gurgling sound. Is it the undead? No-it's your stomach.When the zombie apocalypse tears down life and society as we know it, it will mean no more take out, no more brightly lit, immaculately organized aisles of food just waiting to be plucked effortlessly off the shelves. No more trips down to the local farmers' market. No more microwaved meals in front of the TV or intimate dinner parties. No, when the undead rise, eating will be hard, and doing it successfully will become an art.The Art of Eating through the Zombie Apocalypse is a cookbook and culinary field guide for the busy zpoc survivor. With more than 80 recipes (from Overnight of the Living Dead French Toast and It's Not Easy Growing Greens Salad to Down & Out Sauerkraut, Honey & Blackberry Mead, and Twinkie Trifle), scads of gastronomic survival tips, and dozens of diagrams and illustrations that help you scavenge, forage, and improvise your way to an artful post-apocalypse meal. The Art of Eating is the ideal handbook for efficient food sourcing and inventive meal preparation in the event of an undead uprising.Whether you decide to hole up in your own home or bug out into the wilderness, whether you prefer to scavenge the dregs of society or try your hand at apocalyptic agriculture, and regardless of your level of skill or preparation, The Art of Eating will help you navigate the wasteland and make the most of what you eat.
The Art of Edible Flowers: Recipes and ideas for floral salads, drinks, desserts and more (Art of series)
by Rebecca SullivanThis gorgeous little book is a joyful exploration of the many ways in which flowers can be used in a range of delicious recipes. From Rose and Lavender Cocktail Syrup to Jasmine and Green Tea Ice Cream, the ideas and flavours are subtly, deliciously floral. Savoury options include Courgette Carpaccio with Wood Sorrel Flowers and Artichokes with Roasted Garlic and Chive Flowers, while the drinks range from Fermented Elderflower Fizz to soothing Poppy Milk.Rebecca's creative ideas and thoughtful approach make the entire process of cooking a mindful experience, from picking the flowers through to the very last bite.Bursting with beautiful creations and infused with natural flavours, this volume offers recipes suitable for all abilities.
The Art of Escapism Cooking: A Survival Story, with Intensely Good Flavors
by Mandy LeeIn this inventive and intensely personal cookbook, the blogger behind the award-winning ladyandpups.com reveals how she cooked her way out of an untenable living situation, with more than eighty delicious Asian-inspired dishes with influences from around the world.For Mandy Lee, moving from New York to Beijing for her husband’s work wasn’t an exotic adventure—it was an ordeal. Growing increasingly exasperated with China’s stifling political climate, its infuriating bureaucracy, and its choking pollution, she began “an unapologetically angry food blog,” LadyandPups.com, to keep herself from going mad.Mandy cooked because it channeled her focus, helping her cope with the difficult circumstances of her new life. She filled her kitchen with warming spices and sticky sauces while she shared recipes and observations about life, food, and cooking in her blog posts. Born in Taiwan and raised in Vancouver, she came of age food-wise in New York City and now lives in Hong Kong; her food reflects the many places she’s lived. This entertaining and unusual cookbook is the story of how “escapism cooking”—using the kitchen as a refuge and ultimately creating delicious and satisfying meals—helped her crawl out of her expat limbo.Illustrated with her own gorgeous photography, The Art of Escapism Cooking provides that comforting feeling a good meal provides. Here are dozens of innovative and often Asian-influenced recipes, divided into categories by mood and occasion, such as:For Getting Out of BedPoached Eggs with Miso-Browned Butter HollandaiseCrackling Pancake with Caramel-Clustered Blueberries and Balsamic HoneyFor SlurpingBuffalo Fried Chicken RamenCrab Bisque Tsukemen For a CrowdCumin Lamb Rib BurgerItalian Meatballs in Taiwanese Rouzao SauceFor SnackingWontons with Shrimp and Chili Coconut Oil and Herbed YogurtSpicy Chickpea Poppers For SweetsMochi with Peanut Brown Sugar and Ice CreamRecycled Nuts and Caramel Apple CakeEvery dish is sublimely delicious and worth the time and attention required. Mandy also demystifies unfamiliar ingredients and where to find them, shares her favorite tools, and provides instructions for essential condiments for the pantry and fridge, such as Ramen Seasoning, Fried Chili Verde Sauce, Caramelized Onion Powder Paste, and her Ultimate Sichuan Chile Oil.
The Art of Fermentation
by Sandor Katz"'The Art of Fermentation' is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners. While Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical information--how the processes work; parameters for safety; techniques for effective preservation; troubleshooting; and more. With full-color illustrations and extended resources, this book provides essential wisdom for cooks, homesteaders, farmers, gleaners, foragers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation, and part of the roots of culture itself. Readers will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic beverages; milk; grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; nuts; fish; meat; and eggs, as well as growing mold cultures, using fermentation in agriculture, art, and energy production, and considerations for commercial enterprises. Sandor Katz has introduced what will undoubtedly remain a classic in food literature, and is the first--and only--of its kind"--
The Art of Flavor: Practices and Principles for Creating Delicious Food
by Mandy Aftel Daniel PattersonTwo masters of composition - a chef and a perfumer - present a revolutionary new approach to creating delicious food. Michelin two-star chef Daniel Patterson and celebrated natural perfumer Mandy Aftel are experts at orchestrating ingredients. Yet in a world awash in cooking shows and food blogs, they noticed, home cooks get little guidance in the art of flavor. In this trailblazing guide, they share the secrets to making the most of your ingredients via an indispensable set of tools and principles: · The Four Rules for creating flavor · A Flavor Compass that points the way to transformative combinations · “Locking,” “burying,” and other aspects of cooking alchemy · The flavor-heightening effects of cooking methods · The Seven Dials that let you fine-tune a dish With more than eighty recipes that demonstrate each concept and put it into practice, The Art of Flavor is food for the imagination that will help cooks at any level to become flavor virtuosos.
The Art of Flavour: Practices and Principles for Creating Delicious Food
by Daniel Patterson Mandy Aftel'Mandy Aftel's latest work with Daniel Patterson is a masterpiece on the science of cooking from an olfactory and culinary perspective through the same lens. This book is a must for any chef or cook looking to find new inspirations and a deeper understanding of the way flavours work together.' Pratap Chahal (@thathungrychef), Flavour Bastard, Soho, London'Am counting down the days till your book arrives!' Nigella LawsonDaniel Patterson, a chef, and Mandy Aftel, a perfumer, present a revolutionary new approach to creating delicious, original food. Aftel and Patterson are rock stars in their respective fields: Patterson has won two Michelin stars for his San Francisco restaurant Coi and numerous James Beard and other food awards, and his new path-breaking co-venture Loco'l is attracting national interest; Aftel has been profiled in the New York Times T Magazine and other publications and is constantly featured and quoted in magazines and blogs. In a world awash with cooking shows, food blogs and recipes, the art of flavour has been surprisingly neglected. The multibillion-dollar flavour industry practises its dark arts by manipulating synthetic ingredients, and home cooks are taught to wield the same blunt instruments: salt, acid, sugar, heat.But foods in their natural states are infinitely more nuanced than the laboratory can replicate - and offer far greater possibilities for deliciousness. Chef Daniel Patterson and natural perfumer Mandy Aftel are experts at orchestrating ingredients, and here they teach readers how to make the most of nature's palette. The Art of Flavour proceeds not by rote formula but via a series of mind-opening and palate-expanding tools and concepts: using a flavour 'compass' to find the way to transformative combinations of aromatic ingredients; pairing ingredients to make them 'bury' (control) one another and 'lock' (achieve an alchemy that transcends the sum of the parts); learning to deploy cooking methods for maximum effect; and the seven 'dials' that allow a cook to fine-tune a dish. With more than sixty recipes that allow the cook to grasp each concept and put it into practice, The Art of Flavour is food for the imagination that will help cooks at any level to become flavour virtuosos in their own right.From The Flavour Bible on, flavour has been a particular focus of recent interest, but no one has Patterson's and Aftel's unique perspective on it, their combined expertise, or their winning blend of ideas, information, recipes and cooking and perfuming lore. The Art of Flavour is a thinking person's cookbook that uses recipes to instil principles for creating delicious food at home, larded with fascinating information on the history and science of flavour that make it a great armchair read as well.
The Art of French Kissing
by Brianna ShrumSeventeen-year-old Carter Lane has wanted to be a chef since she was old enough to ignore her mom’s warnings to stay away from the hot stove. And now she has the chance of a lifetime: a prestigious scholarship competition in Savannah, where students compete all summer in Chopped style challenges for a full-ride to one of the best culinary schools in the country. The only impossible challenge ingredient in her basket: Reid Yamada. After Reid, her cute but unbearably cocky opponent, goes out of his way to screw her over on day one, Carter vows revenge, and soon they are involved in a full-fledged culinary war. Just as the tension between them reaches its boiling point, Carter and Reid are forced to work together if they want to win, and Carter begins to wonder if Reid’s constant presence in her brain is about more than rivalry. And if maybe her desire to smack his mouth doesn’t necessarily cancel out her desire to kiss it.
The Art of French Pastry: A Cookbook
by Jacquy Pfeiffer Martha Rose ShulmanWinner of the 2014 James Beard Award for Best Cookbook, Dessert & BakingWhat does it take to perfect a flawless éclair? A delicate yet buttery croissant? To pipe dozens of macarons? The answer is: an intimate knowledge of the fundamentals of pastry. In The Art of French Pastry award-winning pastry chef Jacquy Pfeiffer, cofounder of the renowned French Pastry School in Chicago, gives you just that. By teaching you how to make everything from pâte à choux to pastry cream, Pfeiffer builds on the basics until you have an understanding of the science behind the ingredients used, how they interact with one another, and what your hands have to do to transform them into pastry. This yields glorious results! Expect to master these techniques and then indulge in exquisite recipes, such as: · brioche · napoléons / Mille-Feuilles · cream puffs · Alsatian cinnamon rolls / chinois · lemon cream tart with meringue teardrops · elephant ears / palmiers · black forest cake · beignets as well as some traditional Alsatian savory treats, including: · Pretzels · Kougelhof · Tarte Flambée · Warm Alsatian Meat Pie Pastry is all about precision, so Pfeiffer presents us with an amazing wealth of information—lists of necessary equipment, charts on how ingredients react in different environments, and the precise weight of ingredients in grams, with a look at their equivalent in U.S. units—which will help you in all aspects of your cooking. But in order to properly enjoy your &“just desserts,&” so to speak; you will also learn where these delicacies originated. Jacquy Pfeiffer comes from a long line of pastry chefs and has been making these recipes since he was a child working in his father&’s bakery in Alsace. Sprinkled with funny, charming memories from a lifetime in pastry, this book will have you fully appreciating the hundreds of years of tradition that shaped these recipes into the classics that we know and love, and can now serve to our friends and families over and over again. The Art of French Pastry, full of gorgeous photography and Pfeiffer&’s accompanying illustrations, is a master class in pastry from a master teacher.
The Art of Herbs for Health: Treatments, tonics and natural home remedies (Art of series)
by Rebecca SullivanHerbal medicine has been used for centuries, and in this thoughtful and inspiring guide, Rebecca Sullivan shares a combination of traditional wisdom and modern ideas for anyone who wants to improve their health with herbs. The Treatment section includes Ginger and Pepperment Travel Sickness Pastilles and Herby Chest Rub, while the Drinks & Tonics chapter offers Sage and Lavender Kefir and Tarragon Tincture. There is also a selection of foods using herbs for health, including Herby Ice Lollies and Lemon Balm Bliss Balls. The book is also full of Rebecca's brilliant tips and advice - from soaking your feet in cool black tea to fix smelly feet to making ginger-infused ice cubes to combat nausea.With a detailed herb glossary and plenty of information about essential oils, this is an essential volume for every would-be modern apothecary.
Art of Italian Cooking: 180 Classic Recipes
by Tomas Tengby Ulrika Tengby HolmTake a tour through Italy, one sumptuous recipe at a time!Sunshine, warm winds, the blue Mediterranean sea, the scent of orange flowers and herbs, and good, simple, seductive food. Over the course of twenty years of trips to Italy, husband and wife Tomas Tengby and Ulrika Tengby Holm gathered impressions, recipes, knowledge, and stories about Italy&’s culinary culture, from the Alps in the north to Sicily in the south. A testament to the region's incredible culinary richness, Viva Italia offers more than 180 classic recipes for appetizers, pastas, grilled fish, meat dishes, irresistible vegetables, and sweet desserts, from ice cream to almond cakes. Find authentic recipes such as: Orange and fennel saladMelon and prosciutto soupSpaghetti with peas, pancetta, and mintTagliatelle with walnut pestoPenne with spicy tomato sauceRicotta gnocchi with spinachRisotto with pancetta and sageMeatballs with lemonMonkfish with capers and lemonStuffed anchovies with pecorinoEggplant casserole with mozzarella and ParmesanFocaccia with rosemaryPizza margheritaAlmond and chocolate cakeAlong with sumptuous photography, the book also includes a useful glossary of ingredients, as well as a guide to the specialties of each region and reflections on the art of cooking and eating in Italy. Learn about the role of food in Italian life, what a typical meal consists of, techniques for proper cooking, wine, and even the best music to cook to. La dolce vita—the sweet life. You don&’t have to live in Italy to experience it!
The Art of Jewish Cooking: A Cookbook
by Jennie GrossingerThe Art of Jewish Cooking by Jennie Grossinger.
The Art of Living According to Joe Beef: A Cookbook of Sorts
by David Mcmillan Meredith Erickson Frederic Morin David ChangThe debut cookbook from one of the most celebrated restaurants in Canada, featuring inventive twists on French market cuisine, plus spirited anecdotes and lush photography.Earning rave reviews for their unforgettable approach, Joe Beef co-owners/chefs David McMillan and Frédéric Morin push the limits of traditional French cuisine with over 125 recipes (nearly all of them photographed) for hearty dishes infused with irreverent personality. Featuring lively stories and illustrations showcasing gangsters, oysters, Canadian railroad dining car food, the backyard smoker, and more, this nostalgic yet utterly modern cookbook is a groundbreaking guide to living an outstanding culinary life.
The Art of Living Long: A New And Improved English Version Of The Treatise
by Luigi CornaroLouis Cornaro lived in the fifteenth and sixteenth centuries, and attained the age of 102. When a man passes the century mark, he is someone to be listened to,“Luigi Cornaro’s own account—written toward the close of more than a century of life—of the means of his complete restoration from an almost hopeless complication of bodily infirmities, to the happy state he continued so long to enjoy, may be said to form a life story, which, in its peculiar significance, is without a parallel in history…but by demonstrating, in a manner most decisive, that the condition of perfect health—maintained to the full limit of life ordained by Nature—is a blessing within the power of every human being to realize, and by indicating the path by which all may attain it, did this excellent man earn his unique position among the benefactors of mankind. Let us hope that our positive and practical age, ever ready to judge a proposition by its degree of usefulness, will perceive that a rule of life which effected the recovery of a dying man, and enabled him to retain entire mental and bodily vigor beyond his hundredth year, is of incontestable merit.”-Preface
The Art of Making Gelato: 50 Flavors to Make at Home
by Morgan MoranoForget ice cream! Impress your dinner guests with unique flavors, and indulge in fabulous recipes and luxurious desserts that you can make at home with Gelato & Sorbetos. Discover where these two icy desserts originated, and the techniques and tools that you need to make this delicious treat at home. Gelato is churned more slowly and frozen at a slightly warmer temperature. The slow churning incorporates less air, so the gelato is denser. The higher freezing temperature means that the gelato stays silkier and softer. Dairy-free and egg-free, sorbets are made from fruit juice or flavored water and simple syrup. They're churned like ice cream to give them a soft and snowy texture. Join authors Francesco Realmutto and Salvatore Potestio as they share 50 recipes for gelato and sorbeto. Enjoy traditional chocolate, vanilla and strawberry to tiramisu, biscotti, mascarpone, hazelnut, and pistachio—even olive oil gelato!
The Art of Massage: A Practical Manual for the Nurse, the Student and the Practitioner [Illustrated Edition]
by John Harvey KelloggRichly illustrated throughout.“A classic manual the learner and the practitioner will find enlightening. Its comprehensive coverage of the physiological effects of massage, as well as the illustrated techniques, are as timeless and unchanging as the human form. Particularly helpful are the detailed therapeutic massage procedures for specific health needs.”-Print ed.
The Art of Modern Cake: Cake Decorating Techniques for the Contemporary Baker
by Heidi Moore HolmonStep Into the World of Modern Cake Recipes!“…Heidi is an amazing artist who is able to blend both precision and whimsy in her flawless designs.” ―Shannon Bond, owner of Shannon Bond Cake Design#1 New Release in Dessert & Sweets, Confectionary Desserts, Professional CookingThe Art of Modern Cake is the place where sugar blooms and leaves are sweet. With this magical book learn how to hone your skills in the art of sugar flowers and elevated cake decorating.Dessert baking with the phenomenal Heidi Moore Holmon. Master the magical art of sugar florals and botanicals as you are guided on a journey by Heidi, a designer turned cake artist, through beautifully photographed, step-by step instructions. Your skill set will flourish as you are led through a garden of cake projects featuring modern textures such as origami, geometric curves, concrete, watercolor painting, crystal trails, and more.Looking to level up with a cake making cookbook, a sugar art book, or a confectionary cookbook? Well, this is the cake decorating book for you! Refine and modernize your skill at every stage from baking to flawlessly finished cakes, discover unexpected and unique sugar flower pairings, and gain the confidence to create edible art like a pro. The Art of Modern Cake is a must-have book for cake artists aspiring to create statement pieces and gorgeous, texture-rich confections brimming with lush extravagance.Inside, you’ll find:Step by step instructions to refine, redefine, and level up your baking and cake decorating skillsMarbling techniques, cake stacking tips, and techniques for creating sugar flowers, greenery, succulents, and moreTimeless cake recipes like the classic white cake, buttercream, compote, and ganache staplesIf you’re looking for cake baking cookbooks, or a baking decorating book―or you enjoyed books like Cake Confidence, Icing on the Cake, The Contemporary Buttercream Bible, or The Painted Cake―you’ll love The Art of Modern Cake.
The Art of Natural Cheesemaking
by David Asher Sandor Ellix KatzIncluding more than 35 step-by-step recipes from the Black Sheep School of Cheesemaking Most DIY cheesemaking books are hard to follow, complicated, and confusing, and call for the use of packaged freeze-dried cultures, chemical additives, and expensive cheesemaking equipment. For though bread baking has its sourdough, brewing its lambic ales, and pickling its wild fermentation, standard Western cheesemaking practice today is decidedly unnatural. In The Art of Natural Cheesemaking, David Asher practices and preaches a traditional, but increasingly countercultural, way of making cheese--one that is natural and intuitive, grounded in ecological principles and biological science. This book encourages home and small-scale commercial cheesemakers to take a different approach by showing them: * How to source good milk, including raw milk; * How to keep their own bacterial starter cultures and fungal ripening cultures; * How make their own rennet--and how to make good cheese without it; * How to avoid the use of plastic equipment and chemical additives; and * How to use appropriate technologies. Introductory chapters explore and explain the basic elements of cheese: milk, cultures, rennet, salt, tools, and the cheese cave. The fourteen chapters that follow each examine a particular class of cheese, from kefir and paneer to washed-rind and alpine styles, offering specific recipes and handling advice. The techniques presented are direct and thorough, fully illustrated with hand-drawn diagrams and triptych photos that show the transformation of cheeses in a comparative and dynamic fashion. The Art of Natural Cheesemaking is the first cheesemaking book to take a political stance against Big Dairy and to criticize both standard industrial and artisanal cheesemaking practices. It promotes the use of ethical animal rennet and protests the use of laboratory-grown freeze-dried cultures. It also explores how GMO technology is creeping into our cheese and the steps we can take to stop it. This book sounds a clarion call to cheesemakers to adopt more natural, sustainable practices. It may well change the way we look at cheese, and how we make it ourselves.
The Art of Picnics: Seasonal Outdoor Entertaining
by Alanna O'NeilRecipes and tips for fresh-air feasts: “Whether you chose a basket or a brown paper bag . . . this transporting book will make your next outdoor meal a treat.” —Suzanne Lenzer, author of Graze: Inspiration for Small Plates and Meandering MealsThe Art of Picnics encourages you to take a break from your fast-paced life to pick up a picnic basket, and reconnect with nature. Whether it’s at a beautiful park or on your backyard patio, you can create your own special retreat with this bounty of family-style recipes for foodies of all skill levels. The Art of Picnics offers a new perspective on traditional picnics, with colorful photos and inspiration for fun outdoor gatherings from an upcountry lunch to a twilight party. Inside you’ll find:Décor ideas with woven rugs, crate tables, mismatched china, plush pillowsPlanning recommendations like fresh-cut blooms, wine, and artisanal breadAn outdoor cookbook full of one-of-a-kind recipes for sandwiches, grazing boards, and more!“Ideas that are not only gorgeous but totally doable . . . so many simple recipes to make picnics a little extra special.” —Erin Gleeson, New York Times–bestselling author of The Forest Feast“Full of fun tips to bring gatherings outside.” —Elizabeth Minchilli, author of The Italian Table
The Art of Plant-Based Cheesemaking: How to Craft Real, Cultured, Non-Dairy Cheese
by Karen McAthyThe Gourmand World Cookbook Award winner that “elevates vegan cheese to a whole new level”—now expanded and updated (Miyoko Schinner, founder of Miyoko’s Creamery and author of Artisan Vegan Cheese).Learn the craft of making authentic, delicious non-dairy cheese from acknowledged master plant-based cheesemaker Karen McAthy. Comprehensively updated and expanded, the second edition of the plant-based cheesemaking bible contains over 150 full-color photos and enhanced step-by-step instructions, with new information including:Eight new cheesemaking recipes plus dozens more from beginner to proNew coverage of “mixed method” fast-firming cultured cheesesGoing beyond nuts and seeds and using legumes for cheesemakingDairy-free cultured butter, coconut milk yogurt, oat and cashew milk yogurt, and sour creamGrowing plant-based cultures, including rejuvelac, sprouting, fermentation, kefir, and probiotic capsulesLactic acid fermentation and how to use it in cheesemakingExpanded coverage of flavors, aging, rind curing and smoking, and working with white and blue moldsNew recipe section for cooking with dairy-free cheeses including Coeur a la Creme, Buttermilk Fried Tempeh, and moreAn expert at capturing the texture, sharpness, and taste that cheese lovers crave, McAthy also “reveals the careful food science behind her art on these pages, so we can all try creating delectable vegan cheeses in our own homes” (Emily Von Euw, author of Rawsome Vegan Baking).