When award-winning Texas food writer Robb Walsh discovers that the local Galveston Bay oysters are being passed off as Blue Points and Chincoteagues in other parts of the country, he decides to look into the matter.
In the spirit of books like Salt, Fat, Acid, Heat and Food Lab, an informative, entertaining, and essential guide to taking your kitchen smarts to a higher levelfrom two food world professionals (a chef and a writer).
The Modern Cheesemaker shows you how to make 18 cheeses, from the rich and gooey, to the wonderfully stinky, and all the cheeseboard favourites including simple, fresh cheeses such as mozzarella and ricotta, working up to salty and versatile halloumi, feta and paneer, perfect, melting Swiss cheese, through to aged Cheddar and Brie.
Whether you're looking to eat less meat, a lover of seafood, or even a dedicated pescatarian, you'll find something for you in thisbook filled with delicious and practical recipes for every lifestyle.
Smart grilling, high performance - get the ultimate gas BBQ experienceOn a hazy summer evening there is no better sound than the gentle hiss and sizzle of tender vegetables and juicy cuts of meat, gently cooking on a gas BBQ.
A fascinating exploration of the octopus from the world-leading marine biologist David Scheel: perfect for fans of 'My Octopus Teacher' and Other Minds.
Die Landfrauen verwenden seit eh und je Zutaten, die die Natur ihnen schenkt – ob im eigenen Garten, auf dem eigenen Feld oder bei einem Streifzug durch die umliegenden Wälder und Wiesen.
'Niki Segnit is definitely the reigning champion of matching ingredients' - YOTAM OTTOLENGHI'Will inspire a new generation of home cooks, chefs and writers alike' - RUKMINI IYER_______________The hugely anticipated follow-up to Niki Segnit's landmark global bestseller The Flavour ThesaurusIn More Flavours, Niki Segnit applies her ground-breaking approach to explore 92 mostly plant-based flavours, from Kale to Cashew, Pomegranate to Pistachio.
'Niki Segnit is definitely the reigning champion of matching ingredients' - YOTAM OTTOLENGHI'Will inspire a new generation of home cooks, chefs and writers alike' - RUKMINI IYER_______________The hugely anticipated follow-up to Niki Segnit's landmark global bestseller The Flavour ThesaurusIn More Flavours, Niki Segnit applies her ground-breaking approach to explore 92 mostly plant-based flavours, from Kale to Cashew, Pomegranate to Pistachio.
'Full of low-cost, low-cal dishes that will help you get in shape for summer' Fabulous MagazineMIGUEL BARCLAY, THE ORIGINAL ONE POUND CHEF, IS HERE TO TRANSFORM YOUR DIET AND HELP YOU LOSE WEIGHT.
The plant-led follow-up to The Flavor Thesaurus, "e;a rich and witty and erudite collection"e; (Epicurious), featuring 92 essential ingredients and hundreds of flavor combinations.
A cookbook which elevates humble vegetables into hearty mains and satisfying sidesThe essential recipe book for people looking for easy ways to include more veg in their diet, Eat More Veg elevates humble vegetables into hearty mains and satisfying side dishes.
A chronicle of the beloved base ingredient, from its origins, agricultural riches, and controversy to the passion, pride, and nostalgia it inspires today.
When award-winning Texas food writer Robb Walsh discovers that the local Galveston Bay oysters are being passed off as Blue Points and Chincoteagues in other parts of the country, he decides to look into the matter.
With nearly 50 species of berries that grow wild in Alaska, this collection takes the more abundant and popular species and shares 200 tried-and-true berry recipes that have been Alaskan favorites for decades.
Nurture and Heal with Nature's Herbal Wonders This complete guide will get you growing, harvesting, using, and healing with herbs the world's oldest and most effective natural medicines.
The northeastern seaboard of North America, extending from Labrador to Cape Cod, was the first region of North America to suffer from human exploitation.
In this lively history and celebration of the Pacific razor clam, David Berger shares with us his love affair with the glossy, gold-colored Siliqua patula and gets into the nitty-gritty of how to dig, clean, and cook them using his favorite recipes.
The Sulu-Sulawesi Marine Ecoregion (SSME), as the apex of the Coral Triangle, is considered the center of the center of marine biodiversity where the highest number of colorful reef and marine fishes, various sizes of corals and shells, myriad shapes of algae, and protective mangrove forests are found.
Con un lenguaje sencillo, didáctico y ágil, los autores nos brindan información acerca de los alimentos: su composición química, su aporte de nutrientes, su modo de conservación y qué condiciones influyen en su deterioro.
Whether you’re newly vegetarian or just trying to get your kids to eat more veggies, Rachael’s collection of meatless 30-Minute Meals will please the whole family.
This landmark scientific reference for scientists, researchers, and students of marine biology tackles the monumental task of taking a complete biodiversity inventory of the Gulf of Mexico with full biotic and biogeographic information.
The high-bush blueberry, along with its cousin, the low-bush wild blueberry native to Maine, is an honest American fruit, a true ';local food' that was growing in North America, along with cranberries and Concord grapes, and sustaining Native cultures long before Europeans crossed the Atlantic.
Nearly 100 surprising and savory recipesfor a favorite fruitThe idea for The Comfort of Apples came to chefs Philip and Lauren Rubin when, after an afternoon spent picking apples at a local orchard, they looked at each other and wondered, ';What do we do with them?
In addition to more than 150 recipes this title includes explanations of gourmet jargon, where to find unique ingredients, as well as suggestions on substitutions (considering both price and availability).
A guide to purchasing, preparing, and cooking pork using the culinary traditions of the American South-includes photos, recipes and dining recommendations.
Anita Šumer is a passionate, self-taught, 100% sourdough baker and teacher, based in Slovenia who has become an international sensation – she now has over 70,000 followers on Instagram @sourdough_mania.
Capture the adventure and good eating of the sporting life through 150 full-color images and 140 recipes from 40 of the greatest sporting lodges in the United States and Canada.
Those who love food and travel can now enjoy a tasty collection of tapas-styles small plates based on Chef Marisol Murano's experience as an International Destination Chef.
En este libro, el cocinero sueco Tommy Myllymäki, Bocuse d'Or de Europa en 2014, nos da las claves para conseguir que una ensalada no solo sea una guarnición perfecta para un plato de carne o de pescado o una elaboración relegada al menú estival, sino para que, como plato único, se convierta en todo un festín en cualquier época del año.
