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The Arrows Cookbook
by Clark Frasier Mark GaierPart how-to-garden primer,The Arrows Cookbookcombines more than 150 delicious recipes with time-tested techniques for growing herbs, vegetables, and edible flowers in a book that reconnects us to the land and the seasons. Cooking food from the backyard garden or farmers' market -- or even using herbs grown in pots in a sunny window -- goes beyond a passion for freshness. On an elemental level, the process reawakens the cook to a cycle of nature that our ancestors understood intuitively but that, for mos...
The Art & Science of Foodpairing: 10,000 Flavour Matches That Will Transform The Way You Eat
by Peter Coucquyt Bernard Lahousse Johan Langenbick"We build tools to create culinary happiness" - Foodpairing.com "There is a world of exciting flavour combinations out there and when they work it's incredibly exciting" - Heston BlumenthalFoodpairing is a method for identifying which foods go well together, based on groundbreaking scientific research that combines neurogastronomy (how the brain perceives flavour) with the analysis of aroma profiles derived from the chemical components of food.This groundbreaking new book explains why the food combinations we know and love work so well together (strawberries + chocolate, for example) and opens up a whole new world of delicious pairings (strawberries + parmesan, say) that will transform the way we eat. With ten times more pairings than any other book on flavour, plus the science behind flavours explained, Foodpairing will become THE go-to reference for flavour and an instant classic for anyone interested in how to eat well.Contributors:Astrid Gutsche and Gaston Acurio - Astrid y Gaston - PeruAndoni Luiz Aduriz - Mugaritz - SpainHeston Blumenthal - The Fat Duck - UKTony Conigliaro - DrinksFactory - UKSang Hoon Degeimbre - L'Air du Temps - BelgiumJason Howard - #50YearsBim - UK/CaribbeanMingoo Kang - Mingles - KoreaJane Lopes & Ben Shewry - Attica - AustraliaVirgilio Martinez - Central - PeruDominique Persoone - The Chocolate Line - BelgiumKarlos Ponte - Taller - Venezuela/DenmarkJoan Roce - El Celler de Can Roca - SpainDan Barber - Blue Hill at Stone Barns - USAKobus van der Merwe - Wolfgat - South AfricaDarren Purchese - Burch & Purchese Sweet Studio - MelbourneAlex Atala - D.O.M - BrazilMaría José San Román - Monastrell - SpainKeiko Nagae - Arôme conseil en patisserie - Paris
The Art and Craft of Chocolate: An Enthusiast's Guide to Selecting, Preparing, and Enjoying Artisan Chocolate at Home
by Nathan HodgeA world-renowned chocolate maker takes you on a grand tour of chocolate—from its processing, history, and trade to how it's made, bean to bar. The Art and Craft of Chocolate opens with the very basics, beginning with the cacao tree, and explains the process of growing cacao and the many hands it takes to process it.For centuries, chocolate has been used for many purposes all over the world: from a currency during the Mayan empire, to homemade beverages consumed by farm workers in Central America for energy, as well as in moles and other dishes in Mexican cuisine. The Art and Craft of Chocolate covers thecultural history of chocolate, as well as the birth of the chocolate bar.The cofounder and head chocolate maker of Raaka Chocolate, Nathan Hodge, then shows you how to hack the basic principles of chocolate-making at home using tools as simple as a food processor, a hair dryer, and a double boiler. In addition, he offers recipes for traditional moles from different regions of Mexico; traditional Mayan chocolate drinks; cocoa as a meat rub; and various baked goods. A leader in sustainable chocolate sourcing, Hodge introduces the concept of bean to bar chocolate—a process that starts with whole cocoa beans, which are roasted, ground, and smoothed into chocolate—and discusses sustainability and social consciousness, along with his own chocolate making philosophy.The Art and Craft of Chocolate "invites readers to take a deeper and more ‚Äòcuisine-focused' look at a ubiquitous product in the hopes they fall in love with it, too" (Edible Brooklyn).
The Art and Craft of Coffee: An Enthusiast's Guide to Selecting, Roasting, and Brewing Exquisite Coffee
by Kevin Sinnott“Sinnott’s guide to primo coffee enables readers to fill their cups to the rim . . . with greatness . . . [It] will result in a better cup of joe.” —Publishers Weekly (starred review)There is no other beverage that gives you a better way to travel the world than coffee. You can literally taste the volcanic lava from Sumatra, smell the spice fields of India, and lift your spirits to the Colombian mountaintops in your morning cup of joe. The Art and Craft of Coffee shows you how to get the most out of your coffee, from fresh-roasted bean to hand-crafted brew.In The Art and Craft of Coffee, Kevin Sinnott, the coffee world’s most ardent consumer advocate, educates, inspires, and caffeinates you.Inside you will find:How green coffee beans are farmed and harvestedInsight into single-origin coffee beans and worldwide coffee harvestsA photo guide to roasting your own coffee at homeHow to choose the best grinder for your beansA complete, visual manual for 9 coffee brewing styles, including French press, vacuum, Chemex, auto-drip, Turkish ibrik, and espressoDelicious recipes for dozens of coffee and espresso beverages“In the decades that Kevin Sinnott has spent meeting with and interviewing hundreds of coffee professionals, rather than crossing over to the dark side and becoming one himself, he has taken what he has learned and translated it from coffee geek-speak into English. Why? For the sole purpose of allowing you to better enjoy your coffee. In short, if you like coffee, you will love this book.” —Oren Bloostein, proprietor of Oren’s Daily Roast
The Art and Science of Personalising Care with Older People with Diabetes
by Trisha DunningThis unique book is intended for all health professionals caring for older people with diabetes such as specialist and general nurses, doctors, primary care practioners and dieteticians. Although there is an increasing body of work about personalised care, no publications were identified that encompass the focus and scope of the proposed book. The global population is ageing and increasing age is a key risk factor for diabetes. Older people with diabetes are often vulnerable, have complex care needs and often have cognitive changes, which makes personalising care challenging for health professionals. Thus, this is an internationally relevant book filling a gap in the current literature. This is a practical and updated book that will use an engaging and easy to read narrative style. It challenges readers to reflect in and on their practice. It encompasses people with diabetes’ and authors’ stories, which are known to have a special interest to readers, make it easier to apply the information to practice, enhance learning, and hence the relevance and value of the book.It is relevant to advocacy organisations as well as managers and service planners. Researchers and scientists may find relevant information on grant and ethics applications, research protocols, plain language statements for potential participants and operationalising research protocols.
The Art of American Whiskey
by Noah RothbaumA visual history of American whiskey, as told through hundreds of whiskey bottle labels, from early, pre-Prohibition-era days to the present.Just as wine is to the French or beer is to the Germans, whiskey--especially bourbon and rye--is an integral part of the history and culture of the United States. The Art of American Whiskey traces the arc of this beloved, renowned spirit--from its earliest days in the Colonial era, through the Civil War, Prohibition, Great Depression, and up to the current craft-distilling boom. Illustrated with 100 full-color modern and historic labels from the most iconic bottles ever made, The Art of American Whiskey is an instant collectible and a fantastic gift for any whiskey enthusiast or design lover. Captions, sidebars, profiles and short histories tell the story of the pioneers and places behind the labels, and each chapter features era-appropriate recipes from all-star bartenders and cocktail experts that will tickle any tippler's fancy.
The Art of Baking Bread: What You Really Need to Know to Make Great Bread
by Matt PellegriniSidestep years of unrewarding trial and error and learn to bake like a master with one comprehensive book. With over 230 color photographs, more than 150 detailed step-by-step instructions covering basic to advanced techniques, over 200 tips and sidebars filled with invaluable information and troubleshooting advice, plus clear explanations of ingredients, equipment, and the entire bread-baking process, The Art of Baking Bread: What You Really Need to Know to Make Great Bread will teach you to work, move, think, anticipate, smell, feel, and, ultimately, taste like an artisan baker.The Art of Baking Bread accomplishes what no other book has-it teaches the secrets of professional bakers in language anyone can understand. Matt Pellegrini offers home cooks confidence in the kitchen and precise, easy-to-follow blueprints for creating baguettes, ciabatta, focaccia, brioche, challah, sourdough, and dozens of other delicious rolls and loaves that will make you the envy of your fellow bakers-professional or otherwise.
The Art of Blending: Delicious ways to use your Vitamix® Professional Series™ Blender
by Tori RitchieThese efficient and easy recipes yield great results with minimal effort and maximum nutrition. Start your day off right with a Perfect Green Smoothie or puffed oven pancakes with Peaches, liven up lunch with Avocado Gazpacho with Spicy Bread Crumbs or a trio of Mediterranean dips with flatbread, enjoy a decadent dinner of Meatballs in a tomato-cream sauce or grilled lamb chops with Chimichurri, and top it all off with a silken chocolate mousse or tiramisu semifreddo It&’s so much more than just a smoothie-maker! A pro-blender is several appliances in one: blender, food processor, ice cream machine, electric beaters and stove to name a few. The ease of piling ingredients atop one another will also help you cut down on prep time. Don&’t waste time straining puréed mixtures; instead preserve the maximum nutrients from the raw ingredients. Preparing recipes in a professional blender has never been easier. Stop underutilizing your Vitamix® machine and start serving up some delicious meals!
The Art of Cake Pops: 75 Dangerously Delicious Designs
by Noel MunizCake pops are the hottest bestselling confections in bakeries today, but anyone can make these fun little treats at home with this essential guide. Though they may look intricate and difficult to make, with a little practice and imagination, kids and adults will be making these colorful creations in no time!Noel Muniz shows you the basics of making these small, delectable sweets, with tips that will guide you in every step of the process. The Art of Cake Pops covers everything you need to become a cake pop pro, including the different types of chocolates to use, how to use cookie cutters as molds, coloring chocolate, and when it's best to use homemade or boxed cake. There are also sections about preventing or fixing common baking problems and mistakes like cake pops that crack, leaking oil, or streaking, with detailed photos to help you along the way. Filled with delicious recipes for cake flavors such as chocolate, banana, strawberry, and lemon, and seventy-five colorful and creative designs for silly frogs, cute babies, and vibrant butterflies-along with twenty-five party theme ideas-you'll make a splash at any gathering, and your cake pops will be the talk of the event.America loves foods on sticks, and with full cake flavor and a quarter of the guilt, these cakes on a stick are no exception.
The Art of Cidermaking
by Paul CorrentyThis book is not just about how to make the cider, it is about how to enjoy making the cider. What equipment does the beginner need? Which apples are best? Which apples are affordable? What is the history of fermenting apple juice? A fine book for the cider enthusiast and the armchair cook.
The Art of Cookery Made Plain and Easy: The Revolutionary 1805 Classic
by Hannah Glasse"A very interesting glimpse at everyday cooking in the daily life of 18th–19th century England, with many helpful tips, tricks, and recipes (for the day). The language is enjoyable and the information contained is substantial." — Jefferson-Madison Regional Library SystemRevised and republished many times since its 1747 debut, this cookbook was a bestseller in England and the United States for more than 100 years. George Washington and Thomas Jefferson owned copies, and Benjamin Franklin even translated some of its recipes into French in hopes of attaining a taste of home while abroad. Author Hannah Glasse dismisses French cookery, the leading cuisine of her day, as inefficient for servants and middle- to lower-class cooks, citing its fussiness, expense, and waste. Instead, Mrs. Glasse focuses on standard Anglo-American fare, from soups and gravies to cakes and jellies, all simple dishes, prepared in a straightforward manner. In addition to practical advice on meat selection, carving, and basic cooking skills, this historically fascinating document offers tips on preparing food for the ill, cooking and food storage on ships, and making soaps and scents for the home. Historians, cooks, and all lovers of gastronomy will appreciate this glimpse into the kitchens of a bygone era.
The Art of Cookies
by Noga Hitron Natasha HaimovichThere'¬?s truly nothing sweeter than a homemade cookie, but when it'¬?s creatively decorated, that cookie can become a tasty work of art. THE ART OF COOKIES delivers an imaginative collection of decorating ideas and designs, focusing on themes such as birthdays, weddings, baby showers, Christmas, Hanukkah, and Easter. Be serious. Be whimsical. Be adventurous or traditional. Let your imagination go and your fingers fly. If it doesn'¬?t turn out exactly right, who cares? Eat it and make another! The idea is to decorate, originate, elaborate-if it can be done on a canvas, it can be done on a cookie. Great art and great taste-what could be a better combination? An upscale lifestyle book celebrating the art of cookie decoration for various themes and holidays. Features an introduction to creative cookie decorating and a selection of core recipes and techniques. Includes 50 step-by-step photographs of the design process so you can replicate the cookies with ease.
The Art of Cooking Omelettes
by Romaine De LyonThe chef behind NYC&’s legendary Mme. Romaine de Lyon shares her secrets, stories, and more than 500 recipes for exquisite omelettes.For sixty-five years, Madame Romaine de Lyon made a name for herself at her eponymous Midtown restaurant where she served only eggs. Romaine dedicated herself to the perfect execution of the omelette, winning world-wide acclaim and a loyal following of celebrity customers. Even the great Julia Child recommended The Art of Cooking Omelettes as the ultimate authority on this classic egg dish.Madame Romaine de Lyon presents an homage to the omelette and her life as a cook. With recipes for more than 500 omelettes, she demonstrates how to elevate each one into a culinary works of art. With charm and wit, she also recounts how she came to America with nothing and built her renowned restaurant.
The Art of Cooking with Cannabis: CBD and THC-Infused Recipes from Across America
by Tracey Medeiros125 mouthwatering recipes featuring CBD, hemp, and THC from organic farmers, award-winning chefs, artisans, and food producers across the country. More than a cookbook, The Art of Cooking with Cannabis is a valuable resource for new inspiration and excitement surrounding cannabis, food, and responsible consumption. Tracey Medeiros introduces the reader to dozens of organic farmers, award-winning chefs, artisans, and food producers who are leading the green revolution by doing their part to demystify cannabis and its culinary use. Individual profiles contain stories from the book&’s contributors who come from rural and suburban communities and bustling cities across this nation. These folks have generously shared their personal struggles and successes which have led them to understand the many health and wellness benefits of the cannabis plant and its important role in society. From chemistry to culinary, the book contains 125 mouthwatering recipes, such as: Chicken Kale Meatballs with Cherry Tomato and Pesto Sauces from Chef Jordan WagmanAvocado Mash with Nori and Cucumber from Chef Michael MaglianoCBD-Infused Vegan Gluten-Free Miso Broth from Jessica CatalanoTHC- and CBD-Infused Smoked Cheddar with Green Chili Stone-Ground Grits from Chef Kevin GrossiSh&’mac and Cheese from Carly FisherVegan No-Bake Cashew Cheese Cake from Chef Maria Hines Simple and beautifully presented spirit-free and spirit cocktails such as &“The 700 Club&” and &“Rebellious&” are also featured in the cookbook from contributors including Entente Chicago and Prank Bar. Recipes are divided into three categories—CBD, Hemp, and THC—each adapted to meet the reader&’s cooking and tolerance levels. Insightful sidebars offer informative tips and &“how-to&” guidance, helping the cook to use cannabis with ease and confidence.
The Art of Cooking, Pie Making, Pastry Making, and Preserving: Arte de cocina, pastelería, vizcochería y conservería (Culinaria)
by Francisco MontiñoIn 1611 Francisco Martínez Montiño, chef to Philip II, Philip III, and Philip IV of Spain, published what would become the most recognized Spanish cookbook for centuries: Arte de cocina, pastelería, vizcochería y conservería. This first English translation of The Art of Cooking, Pie Making, Pastry Making, and Preserving will delight and surprise readers with the rich array of ingredients and techniques found in the early modern kitchen. Based on her substantial research and hands-on experimentation, Carolyn A. Nadeau reveals how early cookbooks were organized and read and presents an in-depth analysis of the ingredients featured in the book. She also introduces Martínez Montiño and his contributions to culinary history, and provides an assessment of taste at court and an explanation of regional, ethnic, and international foodstuffs and recipes. The 506 recipes and treatises reproduced in The Art of Cooking, Pie Making, Pastry Making, and Preserving outline everything from rules for kitchen cleanliness to abstinence foods to seasonal banquet menus, providing insight into why this cookbook, penned by the chef of kings, stayed in production for centuries.
The Art of Cuisine
by Henry de Toulouse-Lautrec Maurice JoyantHenri de-Toulouse-Lautrec brought to his art a zest for life as well as an impeccable style. It is an exciting discovery to find that Lautrec applies this same exuberance and meticulous technique to the art of cuisine--that he invented recipes and cooked new dishes as an artistic creation worthy of his serious attention.This volume is a collection of the recipes that Lautrec invented, or were garnered in his company from acquaintances of all classes of society. It has been illustrated with the menus that Lautrec himself designed and decorated, as well as with a rich abundance of other appropriate Lautrec paintings and drawings. The frontispiece is a portrait by Edouard Vuillard of lautrec preparing one of his masterful dishes.The recipes are given here in their original form, retaining their color of thought and language. The only modifications are culinary notes that have been added to facilitate the work of modern cooks.Lautrec took great pride in his culinary ability, and if he felt it would not be appreciated, he would say that some people "are not worth of ring dove with olives, they will never have any and they will never know what it is." Lautrec planned meals carefully, made beautifully decorated menus, and was inspired by the dinners to draw more sketches of the dinners, and of the food.He also brought to cuisine, as to the rest of his life, a marvelous wit. Who could forget the invitation to eat kangaroo, in honor of an animal that he had seen boxing at a circus (it was replaced at the last moment by an enormous sheep with an artificial pouch): or the housewarming of the apartment of his friend Natanson, where in a crazy atmosphere, he managed to intoxicate the artistic elite of Paris and launch the fashion of cocktail food.We owe the record of this cuisine (and also of a great body of the art collection itself) to Maurice Joyant. Joyant and Lautrec had been childhood friends, and their intimacy was renewed and deepened during the Montmartre years, when Lautrec's fame was growing and Joyant was director of the same art gallery in Paris that Theo Van Gogh had run before him. Lautrec was, throughout their relationship, the artist and innovator; Joyant, the steadying influence, the protector, and, after the painter's death, the executor. This book is a tribute to their friendship and to their daily intercourse in art and in cuisine. Thus, art, friendship, and food have come together in The Art of Cuisine as a joyful legacy of Henry de Toulouse-Lautrec and Maurice Joyant.
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
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 Edward Behr James MacguireFrom 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 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 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.