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The Banana Cookbook: 50 Simple and Delicious Recipes
by Sam BrooksThere’s more to the banana than meets the eyeWe all know and love bananas as a quick and tasty snack that can help fuel us through the day. But you might not realise that these beauties are an endlessly versatile ingredient. From breakfast delights through to show-stopping desserts, this book contains dozens of simple and delicious recipes, including:Fluffy banana and walnut pancakesMatcha and banana cupcakes with caramelised peanutsAvocado and banana smoothieClassic banana breadMiracle banana ice creamWhether you’re vegan or gluten-free, in need of a quick bite or hankering for some good old comfort food, there’s plenty in these pages that will leave you nourished, satisfied and truly thankful for this humble yellow fruit.
The Banana Cookbook: 50 Simple and Delicious Recipes
by Sam BrooksOver fifty unique and yummy recipes using the potassium-packed fruit—many suitable for gluten-free or vegan diets! Bananas can replace unhealthy fats, sugar, and eggs in a wide variety of savory and sweet recipes. The Banana Cookbook brings a selection of the best banana recipes, ranging from traditional banana bread and smoothies to healthy Banoffee Millionaire’s Shortbread and Pumpkin and Sunflower Seed Cookies. Whether you’re vegan or gluten-free, in need of a quick bite or hankering for some comfort food, there’s plenty in these pages that will leave you nourished, satisfied, and thankful for this fruit. From drinks to show-stopping desserts to breakfast dishes, the banana is the new kitchen staple.
The Bangalore Detectives Club (The Bangalore Detectives Club Series)
by Harini Nagendra'A gorgeous debut mystery with a charming and fearless sleuth . . . spellbinding' SUJATA MASSEY'Told with real warmth and wit. . . A perfect read for fans of Alexander McCall Smith and Vaseem Khan' - ABIR MUKHERJEE'A cosy mystery that warmly illuminates a time and place not often examined in fiction' VASEEM KHAN'A beautifully painted picture of a woman's life in 1920s India' M W CRAVEN'A delight' CATRIONA MCPHERSON'The classic whodunnit with the added appeal of a female sleuth in Colonial India. . . fascinating' RHYS BOWENMurder and mayhem . . . monsoon season is coming._____________________________Solving crimes isn't easy.Add a jealous mother-in-law and having to wear a flowing sari into the mix, and you've got a problem.When clever, headstrong Kaveri moves to Bangalore to marry doctor Ramu, she's resigned herself to a quiet life.But that all changes the night of the party at the Century Club, where she escapes to the garden for some peace - and instead spots an uninvited guest in the shadows. Half an hour later, the party turns into a murder scene. When a vulnerable woman is connected to the crime, Kaveri becomes determined to save her and launches a private investigation to find the killer, tracing his steps from an illustrious brothel to an Englishman's mansion. She soon finds that sleuthing in a sari isn't as hard as it seems when you have a talent for maths, a head for logic and a doctor for a husband.And she's going to need them all as the case leads her deeper into a hotbed of danger, sedition and intrigue in Bangalore's darkest alleyways . . .BOOK ONE IN THE BANGALORE DETECTIVES CLUB SERIES*INCLUDES A BONUS CHAPTER OF DELICIOUS INDIAN RECIPES* ___________If you love murder mystery series like Alexander McCall Smith's The No. 1 Ladies Detective Agency, Vaseem Khan's Baby Ganesh Agency and Ovidia Yu's Crown Colony series, you won't want to miss THE BANGALORE DETECTIVES CLUB, Book One in a brand new series from Harini Nagendra'Told with real warmth and wit. . . Harini Nagendra has created an intricate and fiendish mystery with a wonderful duo of amateur sleuths Kaveri and Ramu at its heart, and capturing the atmosphere and intensity of Bangalore in the roaring twenties. I can't wait for the next instalment. A perfect read for fans of Alexander McCall Smith and Vaseem Khan' - ABIR MUKHERJEE'Riveting. [Nagendra's] use of colonial history is thoroughly fascinating, with devastating depictions of the airy condescension of the British. A fine start to a promising series' BOOKLIST Starred Review'Harini Nagendra takes us to a wonderfully unfamiliar world in this delightful debut mystery. . .I couldn't put it down' VICTORIA THOMPSON, USA Today bestselling author of Murder on Madison Square'Absolutely charming . . . this one is a winner!' CONNIE BERRY, USA Today best-selling and Agatha-nominated author of The Kate Hamilton Mysteries.'This lush mystery will transport you to heady 1920s Bangalore, where new bride Kaveri stumbles into sleuthing-while dragging her doctor-husband into the fray. Mouth-watering fashion and food set against simmering colonial intrigue in this delicious whodunit can be devoured in one sitting.' SUMI HAHN author of The Mermaid from Jeju'I loved The Bangalore Detectives Club . . . Kaveri especially is charming' Ovidia Yu, author of The Cannonball Tree Mystery
The Bangalore Detectives Club (The Bangalore Detectives Club Series)
by Harini Nagendra'The first in an effervescent new mystery series. . . a treat for historical mystery lovers looking for a new series to savor (or devour)' NEW YORK TIMESMurder and mayhem . . . monsoon season is coming. _____________________________ Solving crimes isn't easy. Add a jealous mother-in-law and having to wear a flowing sari into the mix, and you've got a problem. When clever, headstrong Kaveri moves to Bangalore to marry doctor Ramu, she's resigned herself to a quiet life. But that all changes the night of the party at the Century Club, where she escapes to the garden for some peace - and instead spots an uninvited guest in the shadows. Half an hour later, the party turns into a murder scene. When a vulnerable woman is connected to the crime, Kaveri becomes determined to save her and launches a private investigation to find the killer, tracing his steps from an illustrious brothel to an Englishman's mansion. She soon finds that sleuthing in a sari isn't as hard as it seems when you have a talent for maths, a head for logic and a doctor for a husband. And she's going to need them all as the case leads her deeper into a hotbed of danger, sedition and intrigue in Bangalore's darkest alleyways . . . BOOK ONE IN THE BANGALORE DETECTIVES CLUB SERIES INCLUDES A BONUS CHAPTER OF DELICIOUS INDIAN RECIPES ___________ 'A gorgeous debut mystery with a charming and fearless sleuth . . . spellbinding' SUJATA MASSEY 'Told with real warmth and wit. . . A perfect read for fans of Alexander McCall Smith and Vaseem Khan' ABIR MUKHERJEE 'A cosy mystery that warmly illuminates a time and place not often examined in fiction' VASEEM KHAN 'A beautifully painted picture of a woman's life in 1920s India' M W CRAVEN 'A delight' CATRIONA MCPHERSON 'The classic whodunnit with the added appeal of a female sleuth in Colonial India. . . fascinating' RHYS BOWEN 'Told with real warmth and wit. . . Nagendra has created an intricate and fiendish mystery... A perfect read for fans of Alexander McCall Smith and Vaseem Khan' - ABIR MUKHERJEE 'Riveting. [Nagendra's] use of colonial history is thoroughly fascinating, with devastating depictions of the airy condescension of the British. A fine start to a promising series' BOOKLIST Starred Review 'Harini Nagendra takes us to a wonderfully unfamiliar world in this delightful debut mystery. . .I couldn't put it down' VICTORIA THOMPSON'Absolutely charming . . . this one is a winner!' CONNIE BERRY'An enjoyable trip back in time with a spunky young woman for company.' R V RAMAN'Mouth-watering fashion and food set against simmering colonial intrigue in this delicious whodunit can be devoured in one sitting.' SUMI HAHN'I loved The Bangalore Detectives Club . . . Kaveri especially is charming.' OVIDIA YU'Nagendra makes her fiction debut with an exceptional series launch. . . rich, edifying, and authentic' Publishers Weekly, Starred Review 'Deliciously exotic' Sunday Post
The Banh Mi Handbook: Recipes for Crazy-Delicious Vietnamese Sandwiches [A Cookbook]
by Andrea NguyenA cookbook devoted to the beloved Vietnamese sandwich, with 50 recipes ranging from classic fillings to innovative modern combinations.Created by Vietnamese street vendors a century or so ago, banh mi is a twist on the French snack of pâté and bread that is as brilliant as it is addictive to eat. Who can resist the combination of crisp baguette, succulent filling, and toppings like tangy daikon and carrot pickles, thin chile slices, refreshing cucumber strips, and pungent cilantro sprigs? You'll have ample opportunities to customize your sandwich with filling options such as grilled pork, roast chicken, and "the special"--a delectable combination of garlicky pork, liver pâté, and Vietnamese cold-cuts.Opening a new realm of flavor for anyone tired of standard sandwich fare, The Banh Mi Handbook presents more than fifty recipes and numerous insights for crafting a wide range of sandwiches, from iconic classics to modern innovations, including: Crispy Drunken ChickenShrimp in Caramel SauceGrilled Lemongrass PorkBeef and Curry SlidersCoconut Curry TofuLettuce Wrap Banh MiRespected food writer Andrea Nguyen's simple, delicious recipes for flavor-packed fillings, punchy homemade condiments, and crunchy, colorful pickled vegetables bring the very best of Vietnamese street food to your kitchen.
The Banquet: Dining in the Great Courts of Late Renaissance Europe
by Ken AlbalaThe importance of the banquet in the late Renaissance is impossible to overlook. Banquets showcased a host ™s wealth and power, provided an occasion for nobles from distant places to gather together, and even served as a form of political propaganda. But what was it really like to cater to the tastes and habits of high society at the banquets of nobles, royalty, and popes? What did they eat and how did they eat it? In The Banquet, Ken Albala covers the transitional period between the heavily spiced and colored cuisine of the Middle Ages and classical French haute cuisine. This development involved increasing use of dairy products, a move toward lighter meats such as veal and chicken, increasing identification of national food customs, more sweetness and aromatics, and a refined aesthetic sense, surprisingly in line with the late-Renaissance styles found in other arts.
The Bar Book: Elements of Cocktail Technique
by Jeffrey MorgenthalerThe Bar Book — Bartending and mixology for the home cocktail enthusiastLearn the key techniques of bartending and mixology from a master: Written by renowned bartender and cocktail blogger Jeffrey Morgenthaler, The Bar Book is the only technique-driven cocktail handbook out there. This indispensable guide breaks down bartending into essential techniques, and then applies them to building the best drinks.Over 60 of the best drink recipes: The Bar Book contains more than 60 recipes that employ the techniques you will learn in this bartending book. Each technique is illustrated with how-to photography to provide inspiration and guidance.Bartending and mixology techniques include the best practices for:JuicingGarnishingCarbonatingStirring and shakingChoosing the correct ice for proper chilling and dilution of a drinkAnd, much moreIf you found PTD Cocktail Book, 12 Bottle Bar, The Joy of Mixology, Death and Co., and Liquid Intelligence to be helpful among bartending books, you will find Jeffrey Morgenthaler’s The Bar Book to be an essential bartender book.
The Bar Cart Bible: Everything You Need to Stock Your Home Bar and Make Delicious Classic Cocktails
by Media AdamsThe Recipe for the Perfect Bar Cart! Like with any good drink, the secret to creating a winning bar cart is to understand its components. The Bar Cart Bible breaks down these elements and provides you with the necessary information, including:300+ cocktail recipesBottles to have on handA glassware guideRequired equipmentMeasurement chartsDefinitions of bartending terminologyGarnish suggestionsMixology tips4 pieces of frame-ready, decorative artNow isn't it time for a drink?
The Barbara Pym Cookbook
by Hilary Pym Honor WyattBarbara Pym&’s sister Hilary teams with cookbook author Honor Wyatt to bring together this mouthwatering collection of family recipes, memories, and anecdotes drawn from Pym&’s diaries and letters, as well her most acclaimed novels Straight from the kitchen of Barbara Pym, this winning cookbook delivers a delectable treat for readers who like their meals served with a generous helping of literary aplomb. Sharing favorite family recipes that Pym incorporated into her novels, The Barbara Pym Cookbook reveals how the author&’s life intersected with those of her memorable characters. Inside you&’ll find British classics such as steak and kidney pie, plum cake, sausage rolls, and toad-in-the-hole—dishes that Pym&’s characters would often prepare for each other. Other treats, such as moussaka and risotto, reflect Pym&’s fascination with Greece and Italy. Throughout, the recipes are interwoven with references to Pym&’s novels; Dulcie&’s musings on &“love apples&” from No Fond Return of Love accompany directions for tomatoes à la Provençale, for instance. There are glimpses of Pym&’s personal life, too, such as her description of kipper pâté for lunch with Philip Larkin. The Barbara Pym Cookbook is a must-have for both budding cooks and Pym aficionados.
The Barbecue Lover's Big Book of BBQ Sauces
by Cheryl Alters Jamison Bill JamisonBill and Cheryl Jamison, the "king and queen of grilling and smoking" (Bon Appetit), are back with a book that gets right to the heart of what makes outdoor cooking work: a great sauce. Twenty-five years of travel to the barbecue citadels of the U.S. and world, plus countless hours perfecting their craft as they wrote award-winning books on outdoor cooking, have yielded up a book that gives any ol' backyard cook the means to create championship-style BBQ with ease. The Barbecue Lover's Big Book of BBQ Sauces is the first and only barbecue sauce book that caters to how outdoor chefs really cook. The book features 225 recipes, along with 4-color photography, for barbecue sauces, marinades, mops, pastes, dry rubs and more, along with detailed instructions on using a recipe for smoking, grilling, or both. Seventy of the recipes are for smoke-cooked 'Q'; 55 are for grilling; and the remaining 100 are for either one--with specific directions on how to fine-tune the recipe for one or the other method. With sauces, rubs and marinades for all types of meat, The Barbecue Lover's Big Book of BBQ Sauces is a comprehensive companion for any backyard cook, with a range of recipes to suit any palate. Chapters include sauce recipes for Beef and Bison; Pork; Lamb, Goat, and Veal; Game Meats; Chicken, Turkey, and Other Poultry; Fish and Seafood; and Vegetables. In turn, each chapter is divided into four sections: Dry Rubs, Pastes, and Marinades; Mops, Sops, and Splashes; Sauces; and Other Condiments--which include such things as chutneys, salsas, aiolis, flavored butters, and mayonnaises. Throughout the pages of The Barbecue Lover's Big Book of BBQ Sauces, readers will find lots of the Jamisons' patented take-it-to-the-bank wisdom and expertise on how to wrangle the best flavors from your grill or smoker, no matter what model you own or what kind of fuel you prefer. Their newest cookbook embodies both a down-home American sensibility, with loads of recipes rooted in the BBQ capitals of the Carolinas, Memphis, Kansas City, and Texas, and a spirit that reflects our current sophisticated global palates, with recipes from the outdoor-cooking traditions of the Middle East, Latin America, and East and Southeast Asia.
The Barbecue! Bible 10th Anniversary Edition: Over 500 Recipes! (Steven Raichlen Barbecue Bible Cookbooks)
by Steven RaichlenNow the biggest and the best recipe collection for the grill is getting better: Announcing the full-color edition of The Barbecue! Bible, the 900,000-copy bestseller and winner of the IACP/Julia Child Cookbook Award. Redesigned inside and out for its 10th anniversary, The Barbecue! Bible now includes full-color photographs illustrating food preparation, grilling techniques, ingredients, and of course those irresistible finished dishes. A new section has been added with answers to the most frequently asked grilling questions, plus Steven's proven tips, quick solutions to common mistakes, and more. And then there's the literal meat of the book: more than 500 of the very best barbecue recipes, inventive, delicious, unexpected, easy-to-make, and guaranteed to capture great grill flavors from around the world. Add in the full-color, and it's a true treasure.
The Barcelona Cookbook: A Celebration of Food, Wine, and Life
by Suzanne Maher Andy PforzheimerIt's tapas with a Mediterranean and Latin twist. This 224-page treat celebrates food, wine, and entertainment that is the heartbeat of the lively yet completely warm and inviting famous Barcelona Restaurant and Wine Bar in Connecticut.The Barcelona Cookbook is robust and gutsy, just like the establishment, and is oozing with good things. Alluring aromas, savory flavors, and good times are the main ingredients in this offering.It brings the cosmopolitan soul of Barcelona Restaurant and Wine Bar home with 110 unbelievable recipes perfect for sharing with friends and family. Along with the interesting sidebars, recipes are nicely paired with wine suggestions, menu and party planning recommendations, and tips for applying restaurant tricks to the home kitchen.A variety of both hot and cold tapas recipes are included. The outcome: a fabulous offering of mouthwatering dishes that are as rich and satisfying as the conversation around the table. The 175 beautiful photographs alone will convince you it's time for a party.* Barcelona Restaurant and Wine Bar first opened in 1996 and now has six locations. This Connecticut favorite can be found in South Norwalk, Greenwich, Fairfield, West Hartford, Stamford, and New Haven.* It is listed in Zagat's as one of "America's Top Restaurants."* This is a celebration of the Mediterranean lifestyle with lively and joyful Latin flairs and influences. It's a book for people who love to cook, eat, learn, experiment, and share, and love to give their guests a truly unique experience.
The Bare Bones Broth Cookbook: 125 Gut-Friendly Recipes to Heal, Strengthen, and Nourish the Body
by Ryan Harvey Katherine HarveyBone broth is just about as elemental as it gets. For centuries all across the world, cultures have been reaping both the flavor and the nutritional benefits of slowly simmered broth. And yet, as with most aspects of our food culture, we’ve wandered far away from one of the most basic and essential ingredients to all of cooking. The convenience of processed and packaged broth in a box has ousted homemade broths to the detriment of our health and taste buds.Now, in The Bare Bones Broth Cookbook, small-batch broth company founders Katherine and Ryan Harvey take the guesswork out of making authentic bone broth at home, providing foolproof recipes for meat, fish, poultry, and vegetable broths—as well as more than 75 inventive ideas for incorporating broth into a wide variety of dishes. From on-the-go beverages like their Coconut and Lime Sipping Broth or Carrot and Orange Smoothie to seasonally inspired soups to hearty mains like Tomatillo-Cilantro Pulled Pork and Fig-Braised Chicken with Spiced Walnuts—the Harveys explain how easy it is to enhance the taste and nutritional value of any meal while also helping you save money and reduce waste. And through it all, they offer insightful kitchen pointers, ingredient tutorials, and an overview of the myriad and astonishing health benefits of this modern day elixir. Just as real, slow-cooked bone broth is essential to delicious, nourishing food, The Bare Bones Broth Cookbook is essential to any cookbook collection.Advance Praise for The Bare Bones Broth Cookbook“Once considered a professional chef’s secret ingredient, bone broth is now finding its way into kitchens everywhere—to the benefit of our taste buds and our overall health. The Bare Bones Broth Cookbook offers delicious and inventive new ways to use this nourishing ingredient in everyday meals.” —Diane Sanfilippo, New York Times bestselling author of Practical Paleo and The 21-Day Sugar Detox“Elevate your culinary home to luscious new levels by using this well-researched and insightful book, chock full of delicious broth recipes for both meal planning and your morning mug.” —Adam Danforth, James Beard Award–winning butcher and author of Butchering Poultry, Rabbit, Lamb, Goat, and Pork
The Barefoot Contessa Cookbook
by Ina GartenIna Garten and The Barefoot Contessa Cookbook provide the perfect recipe for hosting parties that are easy and fun for everyone—including the cook.For more than twenty years, Barefoot Contessa, the acclaimed specialty food store, has been cooking and baking extraordinary dishes for enthusiastic customers in the Hamptons. For many of those years, people have tried to get the exuberant owner, Ina Garten, to share the secrets of her store. Finally, the energy and style that make Barefoot Contessa such a special place are shown here, with dozens of recipes and more than 160 breathtaking photographs, in The Barefoot Contessa Cookbook.Ina&’s most popular recipes use familiar ingredients, but they taste even better than you would expect. Her Pan-Fried Onion Dip is the real thing, with slowly caramelized onions and fresh sour cream. Tomato soup is created from oven-roasted tomatoes and fresh basil to intensify the flavors. Meatloaf is as good as your grandmother&’s, but it&’s healthier because it&’s made with ground turkey and fresh herbs. The light and flaky Maple Oatmeal Scones are baked with rolled oats, whole wheat, and real maple syrup. Now these and other famous Barefoot Contessa recipes can be prepared at home.Ina says that before she owned a specialty food store she often spent a week making dinner for six friends. Her experience at Barefoot Contessa has given her hundreds of ideas for creating wonderful parties in a few hours. And they&’re all in this book. Crab Cakes with Rémoulade Sauce can be stored overnight in the refrigerator and sautéed just before guests arrive. Cheddar Corn Chowder can be made days ahead, reheated, and served with a salad and bread for a delicious autumn lunch. The ingredients for Grilled Salmon Salad can all be prepared ahead and tossed together before serving. The batter for the Raspberry Corn Muffins can be mixed a day before and popped into the oven just before breakfast. Ina Garten teaches us how to entertain with style, simplicity, and a relaxed sense of fun. There are notes throughout the book for giving cocktail parties, lunches, and dinner parties where everything is done before the guests arrive. And there are easy instructions for creating gorgeous party platters that don&’t even require you to cook!
The Bariatric Bible: Your Essential Companion To Weight Loss Surgery--with Over 120 Recipes For A Lifetime Of Eating Well
by Carol Bowen BallThe ultimate one-stop guide to living and eating well, before and after weight loss surgery If you’ve had—or are considering—weight loss surgery, this is the book for you. Chef and food writer Carol Bowen Ball has lost one hundred pounds since her own bariatric surgery, and in The Bariatric Bible, she gives you the keys to lifelong post-surgery success. Everything you need to know beforehand: what to look for in a surgeon, what the options are (from lapband to bypass), how to prepare, and what to pack How to manage your new diet: from cardinal rules (“protein first!”) to common pitfalls (beware of “slider foods”)—and which snacks to keep in your Emergency Kit Essential lifestyle tips: how to buy clothes for your changing body, craft an exercise plan, troubleshoot dining out, and more Over 120 healthy recipes, such as Quinoa, Nectarine, and Sizzled Halloumi Salad, Breakfast Protein Pancakes, and Lemon and Chive Hummus—color-coded by recovery stage and labeled with their protein, carbohydrate, fat, and calorie counts The bariatric lifestyle is about more than just cooking—it requires new, healthier habits around exercise, relationships, eating out, and much more. With this book, you can unlock the secrets to lifelong health and happiness, from pre- to post-op and beyond.
The Bariatric Diet Guide and Cookbook: Easy Recipes for Eating Well After Weight-Loss Surgery
by Dr. Matthew WeinerEating well and keeping the weight off after bariatric surgery is easy with this comprehensive guide!Undergoing weight-loss surgery doesn&’t mean you have to say goodbye to your favorite dishes. Take control of your new life and build healthy habits with recipes crafted to meet your needs after bariatric surgery.Inside the pages of this bariatric cookbook, you&’ll find everything you need for post-bariatric surgery recovery and lifelong weight management. It includes: • 100 delicious, satisfying recipes for each stage of post-bariatric recovery with specific portion sizes and complete nutritional information • A six-stage post-op guide to successfully transition from clear liquids and protein shakes to general foods • Expert advice on what to expect pre-and post-op, and how to make small, sustainable changes to maintain your health and weightFrom green tea shakes and slow cooker yogurt to apricot-glazed chicken and cedar plank salmon, this healthy recipe book is packed with easy-to-make dishes that are high in protein, low in carbs, and low in sugar. Learn about portion control and how to use the most nutritious ingredients, so your food is as good for you as it is delicious. Let bariatric surgeon Dr. Matthew Weiner guide you through your bariatric journey and help you make your transition toward healthier living as smooth as possible. He shows you how to eliminate processed foods and pivot from a protein-first diet to a produce-first diet that prioritizes vegetables, fruits, nuts, beans, and seeds. With The Bariatric Diet Guide and Cookbook, you can enjoy your favorite foods while staying on the path to better health and weight loss!
The Bartender's Best Friend
by Mardee Haidin ReganA newly revised second edition of the ultimate bartender's BibleThis up-to-date, practical, and easy-to-use guide presents recipes for hundreds of cocktails and mixed drinks, plus step-by-step directions for making virtually every popular mixed drink, both contemporary and classic-from an A.B.C. to a Zorbatini. Plus, the book includes full coverage of all the basics of bartending, including equipment, ingredients, techniques, glassware, and garnishes.Includes more than 850 recipes in simple alphabetical order, with step-by-step instructions and problem-solving tipsA tough waterproof cover makes this guide perfect for using on the job and on the flyIncludes a mini-course on professional bartending for first-timers or anyone who needs a refresher courseWritten by wine and spirits expert Mardee Regan--a Julia Child Cookbook Award nominee--The Bartender's Best Friend, Second Edition is the perfect resource for every mixologist.
The Bartender's Manifesto: How to Think, Drink, and Create Cocktails Like a Pro
by Emma Janzen Toby Maloney The Bartenders of The Violet HourOffering a foundational approach to cocktails, this manual from a James Beard Award-winning trailblazer will have you understanding and creating original drinks like a seasoned barkeep.Take a raucous romp through the essential stages of fashioning cocktails and learn the hows and whys of bartending with acclaimed mixologist Toby Maloney and the team from The Violet Hour. When the pioneering cocktail bar opened in Chicago in 2007, it set a high standard with an innovative training program that teaches not just how to replicate classic cocktail recipes flawlessly, but how to embrace ingenuity, make smart decisions, and create original, inspired recipes from rote. Like cooks who can peer into their pantry and whip up dinner on the fly, no recipe needed, those who follow the methods in The Bartender's Manifesto will have the technical foundation and confidence to take their cocktail skills to the next level and fabricate a drink from any ingredients at hand. First, dive deep into the mechanics of creating cocktails with the right balance, texture, aroma, and temperature. From there, Toby goes well beyond the fine-tuned mechanics of the craft, covering how to kickstart the creative process and bring professional-level complexity and sophistication to drinks. Additional essays offer insider intel on how to offer top-notch hospitality (at the bar and at home), find comfort in the everyday rituals of the craft, and spark surprise and curiosity in the process. With detailed insights into The Violet Hour&’s greatest recipes, expert tips from bar alumni, and helpful step-by-step illustrations and photographs, readers will come away with a deeper understanding of what makes the bar&’s training program so legendary, plus the superpower of creating imaginative cocktails that reflect their personal style and creativity.
The Bartender's Pantry: A Beverage Handbook for the Universal Bar
by Jim Meehan Bart SassoA professional guide that surveys and celebrates the culinary ingredients in mixed drinks, with more than 100 recipes from the world&’s most creative bartenders and the James Beard Award–winning author of Meehan&’s Bartender Manual.&“As a handbook devoted to the cornucopia of nonalcoholic ingredients that today&’s bartenders draw on in their pursuit of deliciousness, it will give cooks at any level a fresh appreciation for the flavorful possibilities they have at their fingertips.&”—Harold McGee, author of On Food and Cooking and Keys to Good CookingJim Meehan&’s achievements as a pioneering bartender at Gramercy Tavern, The Pegu Club, and PDT in New York City helped pave the path for this generation&’s craft cocktail industry. Here, he&’s partnered with artist and designer Bart Sasso of Sasso & Co. and Atlanta&’s beloved Ticonderoga Club, award-winning author and journalist Emma Janzen, and renowned photographer AJ Meeker on an advanced handbook focused on the zero-proof components of cocktails that make or break the integrity of a drink.The Bartender&’s Pantry includes concise overviews of ten categories of ingredients—sugars, spices, dairy, grains and nuts, fruits, vegetables, flowers and herbs, coffee, tea, soda and mineral water, and ferments—that cover each subject&’s modern history in drinks, popular production practices, artisan processing methods, and common distribution channels before suggesting sourcing and service insights from experts in each field. The primers grapple with the challenges producers, distributors, and consumers each face as the ingredient moves through the food chain and into the bartender&’s pantry. Each chapter features artfully illustrated recipes incorporating the featured ingredients that bring the reader into the kitchens of some of the world&’s most revered bartenders, baristas, importers, and chefs. Their innovative takes on traditional recipes including horchata, matcha, Turkish coffee, sorrel, kvass, and ice cream are followed by full-page photos of over 50 cocktails that incorporate them including modern classics like the Gin Basil Smash, Earl Grey MarTEAni and Penicillin. Inspired by kitchen references like Deborah Madison&’s Vegetable Literacy and Harold McGee&’s Keys to Good Cooking, The Bartender's Pantry is an indispensable handbook for hospitality professionals, curious cooks, and anyone interested in how novel and traditional global beverages are connected to international foodways and our wellbeing itself.
The Basic Basics Baking Handbook: All You Need to Know to Bake Successful Cakes, Biscuits, Breads and Pastries (Basic Basics Ser.)
by Marguerite PattenThe beloved British chef shares her secrets of success and her recipes for cakes, cookies, breads, and more. Marguerite Patten first became famous during World War II as she helped British cooks make the best of their rations via BBC radio. Her books went on to sell millions of copies and she became one of the first celebrity chefs—though she much preferred to be called a &“home economist.&” In this classic book, she presents her tried and tested recipes for cakes large and small, biscuits, breads, pizzas, and pastries. She also discusses equipment, ingredients, basic techniques, and what to do when things go wrong. You&’ll find family favorites such as walnut cake, teacakes, and buns but more modern popular cakes such as honey and blueberry muffins. With Marguerite Patten&’s expert guidance, even a beginner can discover the pleasures of baking and achieve successful results.
The Basic Basics Kitchen Hacks and Hints: 350+ Amazing Tips for Seasoned Chefs and Aspirational Cooks
by Glynn ChristianTV-chef and food journalist Glynn Christian has been making cooks and chefs say Gosh! for over 40 years as he shared how ingredients work, demonstrated better techniques and revealed culinary secrets. This handbook collects over 300 of Glynn’s 'gosh-factor' hacks, explaining how best to handle garlic, why dull pasta is better, how to judge a Pavlova, how to make the frilly crusts on Portuguese egg tarts and why it should be ‘thumbs-up’ on kitchen knives. There’s a better way to roast nuts, a simpler way to bone small fish, a more reliable way to wok and a ban on foil tents. Plus frozen olives to keep a straight-up martini ice-cold.
The Basque Book: A Love Letter in Recipes from the Kitchen of Txikito
by Alexandra Raij Rebecca Flint Marx Eder MonteroWhether it's a perfectly ripe summer tomato served with just a few slivers of onion and a drizzle of olive oil, salt cod slowly poached in oil and topped with an emulsion of its own juices, or a handful of braised leeks scattered with chopped egg, Basque cooking is about celebrating humble ingredients by cooking them to exquisite perfection.Chefs Alexandra Raij and Eder Montero are masters of this art form, and their New York City restaurant Txikito is renowned for its revelatory preparations of simple ingredients. In this much-anticipated and deeply personal debut, Raij and Montero share more than one hundred recipes from Txikito--all inspired by the home cooking traditions of the Basque Country--that will change the way you cook.Dishes like Salt Cod in Pil Pil sauce have fewer than five ingredients yet will astonish you with their deeply layered textures and elegant flavors. By following Raij's careful but encouraging instructions, you can even master Squid in Its Own Ink--a rite of passage for Basque home cooks, and another dish that will amaze you with its richness and complexity. The Basque Book is a love letter: to the Basque Country, which inspired these recipes and continues to inspire top culinary minds from around the world; to ingredients high and low; and to the craft of cooking well. Read this book, make Basque food, learn to respect ingredients--and, quite simply, you will become a better cook.From the Hardcover edition.
The Basque Table: Passionate Home Cooking from Spain's Most Celebrated Cuisine
by Mary Goodbody Teresa Barrenechea“Easy, energetic prose and an intelligent ensemble of accessible recipes offer readers an insider’s taste tour of Basque cuisine.” —Publishers Weekly (starred review)Winner of the Périgueux World Cookbook AwardWinner of the Spanish National Prize for GastronomyJoin award-winning, internationally acclaimed chef Teresa Barrenechea as she takes you on a culinary journey through her homeland, the historic Basque region of Spain’s north-central coast. Barrenechea brings you 130 recipes, from San Sebastián to Bilbao and beyond, that exemplify the authentic, uncomplicated dishes characteristic of rustic Basque home cooking, which glories in fresh fish and shellfish; abundant meat, poultry, and cheese; vegetables and fruits straight from the garden; the olives and olive oils for which Spain is famous; and much more. From boldly flavored pinchos (Basque tapas) to succulent main-course dishes, you’ll find dozens of delicious choices as you explore this renowned cuisine. So pour yourself a glass of wine and take a seat at The Basque Table.“The flavors of the Basque Country have a simple intensity and spirit, and the food is robust and satisfying yet easy to cook. This is a wonderful cookbook.” —Mark Miller, chef/owner of Coyote Café and Red Sage restaurants, and author of Tacos“Teresa Barrenechea long ago convinced me that Basque food is one of the world’s culinary treasures. I am happy that Teresa has written this terrific book.” —Julio Iglesias“Only Teresa Berrenechea could write the definitive Basque cookbook. The food of Spain is defined by Basque cooking. At last we learn the secrets.” —Michael Lomonaco, host of the Travel Channel’s Epicurious
The Batali Brothers Cookbook
by Leo Batali Benno BataliInspired by their dad's fiftieth birthday and their family's love of food, Benno and Leo Batali prove that you're never too young to start cooking like a grown-up. With additional recipes from Mario for Batali family favorites, The Batali Brothers Cookbook is a must-have both for young chefs and seasoned pros alike.
The Batch Cook Book: Money-saving Meal Prep For Busy Lives
by Sam GatesDelicious, healthy, make-ahead batch cook and meal prep recipes to save busy families time and moneyModern families are busier than ever. We all want to eat better, stress less and reduce waste - all without spending more than we have to. We want new and exciting recipes that are delicious, healthy and make a change from casseroles and spaghetti bolognese. And we want them to be straightforward, reliable and satisfy even the fussiest of eaters.That's where The Batch Cook Book comes in. This gorgeous cookbook will fit right into your busy lifestyle with mouth-watering new recipes and hints and tips for the best batch and meal prep techniques. Each inspiring chapter is packed with fresh ideas, from preparing key ingredients to whipping up perfectly portioned meals for simple suppers or bold, big-hearted feasts for friends and family. It's a book for every cook. Whether you need to find creative uses for a summer tomato glut, rouse bleary-eyed family members with morning wafts of cinnamon buns or fill your freezer with crunchy drizzle cakes, good-to-go cheese toasties, luscious lasagnes and hearty stews for busy weekends, The Batch Cook Book has you covered.