There's a Jamaican phrase, Out of many, one people, that is reflected in the style of cooking from the Carib-bean: distinct, bold flavors coming together to create an electric experience.
Sarah Kramer is a vegan superstar; she was named ';The World's Coolest Vegan' by Herbivore Magazine, and her first three cookbooks have sold a combined total of over two hundred thousand copies.
Ayurveda, the five thousand-year-old healing tradition from India linked to the development of yoga, is based on the concept that one's physical, mental, and spiritual well-being comes from a number of sources, including a healthful diet based on one's individual constitution.
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.
Create delicious, homemade French macarons with this comprehensive guide One bite of a perfectly baked macaron can transport you to the patisseries of Paris-and now you can capture the magic of a French bakery in your own kitchen!
Through stories of hand-rolled pasta and homemade chutney, local markets and backyard gardens, and wild mushrooms and foraged grape leaves-this book recounts in loving detail the memories, recipes, and culinary traditions of people who have come to the United States from around the world.
This richly drawn ethnography of Samburu cattle herders in northern Kenya examines the effects of an epochal shift in their basic diet-from a regimen of milk, meat, and blood to one of purchased agricultural products.
Best Food Book of 2014 by The Atlantic Looking at the historic Italian American community of East Harlem in the 1920s and 30s, Simone Cinotto recreates the bustling world of Italian life in New York City and demonstrates how food was at the center of the lives of immigrants and their children.
Richard Mendelson brings together his expertise as both a Napa Valley lawyer and a winemaker into this accessible overview of American wine law from colonial times to the present.
A chronicle of the beloved base ingredient, from its origins, agricultural riches, and controversy to the passion, pride, and nostalgia it inspires today.
In a lively gastronomical tour around the world and through the millennia, Uncorking the Past tells the compelling story of humanitys ingenious, intoxicating search for booze.
This practical step-by-step foundational picture cookbook helps new cooks feel comfortable making eggs and breakfast meat as safely and easily as possible.
First-of-a-kind show me how step-by-step video and picture book shows how to make the 5 most popular Thanksgiving dinner dishes: roast turkey, gravy, stuffing, mashed potatoes and fresh cranberry sauce as easily possible.
Rachel Laudan tells the remarkable story of the rise and fall of the world's great cuisines-from the mastery of grain cooking some twenty thousand years ago, to the present-in this superbly researched book.
Sought after by European aristocrats and a favorite of Napoleon Bonaparte, the sweet wines of Constantia in the Cape Colony were considered to be among the world's best during the eighteenth and nineteenth centuries.
Beyond Hummus and Falafel is the story of how food has come to play a central role in how Palestinian citizens of Israel negotiate life and a shared cultural identity within a tense political context.
Armed with The Here List and a Type-A personality, Seattle-based writer and cookbook author Jess Thomson sets out to spend a year exploring the food of the Pacific Northwest with her family.
As the global wine industry reinvents itself for twenty first-century palates, Washington is poised to become as important and influential as California on the world stage.
In Postmodern Winemaking, Clark Smith shares the extensive knowledge he has accumulated in engaging, humorous, and erudite essays that convey a new vision of the winemaker's craft--one that credits the crucial roles played by both science and art in the winemaking process.
For residents and visitors alike, Food Lovers Guide to Portland is a road map to finding the best of the best in Americas favorite do-it-yourself foodie mecca.
A History of Cookbooks provides a sweeping literary and historical overview of the cookbook genre, exploring its development as a part of food culture beginning in the Late Middle Ages.
This wonderful cookbook is the result of the 10 years of cooking classes that I taught, plus my vast knowledge of the culinary arts that I acquired through working as an Executive Chef.
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.
First-of-a-kind show me how step-by-step video and picture book shows how to make dorm room snacks, sandwiches and tortillas using only a refrigerator, microwave oven, and minimal basic utensils.
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.
Meal Plans for Weight Loss: Superfood Quinoa and Eating Clean The Meal Plans for Weight Loss book covers two very healthy weight loss plans the clean eating diet and the quinoa cookbook.
As friends began going back to the land at the same time that a health issue emerged, Kathleen Alcal set out to reexamine her relationship with food at the most local level.
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.
