Anyone who enjoys an icy drink and an unforgettable tale will love this expanded and updated edition of Forgotten Cocktails and Vintage Spirits.
Written by historian, expert, and drink aficionado Dr. Cocktail, otherwise known as Ted Haigh, adds another 20 fine recipes to his hand-picked collection of 80 rare-and-rediscovered cocktail recipes.
The distinctive ring shape of a Bundt pan is more popular than ever, with many next-generation bakers discovering their unique and iconic shape for the first time.
Julie Hession has created 100 delicious and versatile recipes for every occasion featuring retro classics to modern pull apart Bundts like Monkey Bread which have exploded in popularity.
The recipes are simple and easy to make with spectacular results. There’s sweet to savory including vegan and gluten-free options so everyone can enjoy her sumptuous cakes.
The cookbook has full color throughout to show how spectacular a slice of Bundt cake can be. There are loads of helpful advice, tips, and techniques to get started, from key ingredients and how to glaze and ice a cake, to step-by-step photos for making a gorgeous layered and swirled Bundt.
The recipes begin with basic Bundts like Best Ever Chocolate Bundt, Lemon-Lover’s Bundt Cake and Gluten-Free Banana Chocolate Chunk Bundt which are anything but basic in taste and texture.
Fabulous breakfast and brunch Bundts like Spiced Cranberry Orange Pecan Bundt or Caprese Strata Brunch Bundt are crowd pleasers. For the holidays a Gingerbread-Pear or Cinnamon-Raisin Challah Bundt, and Mini Chai-Spiced Bundts with Vanilla Glaze are sure to become family traditions.
The pull apart Bundts or Monkey Breads are a baker’s dream, from Maple Bacon Monkey Bread and Orange Pecan Sticky Bun(dt)s to Savory Cheese and Herb Monkey Bread. Day or night, the home-made goodness of a Bundt cake makes the home baker a pro.
In Jerusalem, Yotam Ottolenghi and Sami Tamimi explore the vibrant cuisine of their home city—with its diverse Muslim, Jewish, and Christian communities. Both men were born in Jerusalem in the same year—Tamimi on the Arab east side and Ottolenghi in the Jewish west.
This stunning cookbook offers 120 recipes from their unique cross-cultural perspective, from inventive vegetable dishes to sweet, rich desserts.
With five bustling restaurants in London and two stellar cookbooks, Ottolenghi is one of the most respected chefs in the world; in Jerusalem, he and Tamimi have collaborated to produce their most personal cookbook yet.
In The Curious Bartender, the mastermind behind three of London’s most avant-garde cocktail bars Tristan Stephenson explores and experiments with the art of preparing the perfect cocktail, explaining the fascinating modern turns mixology has taken.
Showcasing a selection of classic cocktails, Tristan explains their intriguing origins, introducing the colorful characters who inspired or created them and how they were intertwined within their historical context. Moving on, he reinvents each drink from his laboratory, adding contemporary twists to breathe fresh life into these vintage classics.
Sake began with a grain of rice. Scotch emerged from barley, tequila from agave, rum from sugarcane, bourbon from corn. Thirsty yet?
In The Drunken Botanist, Amy Stewart explores the dizzying array of herbs, flowers, trees, fruits, and fungi that humans have, through ingenuity, inspiration, and sheer desperation, contrived to transform into alcohol over the centuries.
With more bitters, recipes than any other book–and twice as many cocktail recipes to try them out–Handcrafted Bitters belongs on the shelf of every cocktail enthusiast, kitchen crafter, foodie, and happy drunk.
An expert at simplifying professional techniques for the DIYer, Will Budiaman has created an easy-to-use and adventurous guide that provides all the tools needed to craft your bitters and take your cocktails to the next level.
Seasonal bitters and cocktail recipes, professional tips and tricks, and plenty of cocktail lore and wisdom demystify the art of making bitters at home.
Savor easy and delicious Indian cuisine with Urvashi’s Indian Instant Pot cookbook. This cookbook has classic Indian recipes, including Mango Chut y, Chickpea Salad, Lentils with Fried Onions, Palak Paneer, Mixed Vegetables with Coconut, Butter Chicken, Pork Saag, Carrot with Raisins, Indian Rice Pudding, and much more!
It’s tempting to dine out when you think about the endless steps and ingredients that it takes to make traditional dals and curries. Just ask Urvashi Pitre, best known as the “Butter Chicken lady,” whose cooking philosophy consists of traditional flavors made with fewer ingredients and in less time. Urvashi simplifies a range of classic Indian dishes as well as childhood favorites so that anyone who loves Indian food and their Instant Pot can enjoy easy and fast meals any night of the week.
Chef Matt Jennings honors the iconic foods of his heritage and celebrates the fresh ingredients that have come to define his renowned, inventive approach to cooking in his debut cookbook.
With over 100 delicious, ingredient-driven recipes—including modern spins on staples like clam chowder, brown bread, and Boston cream whoopie pies.
The cookbook also includes beloved dishes from Jennings’s award-winning restaurant, Townsman and shines a spotlight on a trailblazing chef and pays homage to America’s oldest cuisine.
In The Food Lab: Better Home Cooking Through Science J. Kenji López-Alt focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food.
Kenji shows how conventional methods don’t always work that well, and how home cooks can achieve far better results using new― simple―techniques.
In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform a simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.
Here is real food—our indigenous American fruits and vegetables, the wild and foraged ingredients, game and fish. Locally sourced, seasonal ingredients, and nose-to-tail cooking are nothing new to Sean Sherman, the Oglala Lakota chef and founder of The Sioux Chef. In his breakout book, The Sioux Chef’s Indigenous Kitchen, Sherman shares his approach to creating boldly seasoned foods that are vibrant, healthful, at once elegant and easy.
Sherman dispels outdated notions of Native American fare—no fry bread or Indian tacos here—and no European staples such as wheat flour, dairy products, sugar, and domestic pork and beef. The Sioux Chef’s healthful plates embrace venison and rabbit, river and lake trout, duck and quail, wild turkey, blueberries, sage, sumac, timpsula or wild turnip, plums, purslane, and abundant wildflowers. Contemporary and authentic, his dishes feature cedar braised bison, griddled wild rice cakes, amaranth crackers with smoked white bean paste, three sisters salad, deviled duck eggs, smoked turkey soup, dried meats, roasted corn sorbet, and hazelnut–maple bites.
The Sioux Chef’s Indigenous Kitchen is an in-depth education and a delectable introduction to the modern indigenous cuisine of the Dakota and Minnesota territories, with a vision and approach to food that travels well beyond those borders.
The Essential Instant Pot Cookbook covers each meal of the day, offering plenty of tried-and-true classic recipes, such as spicy beef and bean chili, a whole roasted chicken with mushroom sauce, and decadent New York cheesecake, alongside a hearty array of contemporary meals, such as Greek-style Gigantes beans with fresh feta, braised pork loin with balsamic vinegar and caramelized onions, buttery cauliflower mashed potatoes, pork adobo, and more!
The best-selling Instant Pot has been a runaway hit, with an almost cultlike following and users who swear by it. But finding delicious, well-tested, weekday-friendly recipes that are both inspiring and trustworthy has proven difficult, until now. Whether you’re looking to expand your pressure cooker recipe repertoire or seeking the ultimate gift for the Instant Pot aficionado, this is the book to have. The Essential Instant Cookbook is filled with beautiful photographs and more than 75 simple, tested comfort food recipes.
From barflies to book clubs, Tequila Mockingbird is the world’s bestselling cocktail book for the literary obsessed. Featuring 65 delicious drink recipes paired with wry commentary on history’s most beloved novels, Tequila Mockingbird also includes bar bites, drinking games, and whimsical illustrations throughout.
Drinks include The Pitcher of Dorian Grey Goose, The Last of the Mojitos, Love in the Time of Kahlua, as well as Romeo and Julep.
Humans have been perfecting alcohol production for ten thousand years, but scientists are just starting to distill the chemical reactions behind the perfect buzz. In a spirited tour across continents and cultures, Adam Rogers takes us from bourbon country to the world’s top gene-sequencing labs, introducing us to the bars, barflies, and evolving science at the heart of boozy technology.
He chases the physics, biology, chemistry, and metallurgy that produce alcohol, and the psychology and neurobiology that make us want it. If you’ve ever wondered how your drink arrived in your glass, or what it will do to you, Proof makes an unparalleled drinking companion.
Maybe you’re new to grilling and are...
This contemporary collection of recipes from chef-instructor Mary Karlin covers the range of wood-fired cooking options available to home cooks. From flame-licked Plank-Roasted Porterhouse or Grilled Naan to a hearth-baked Milanese Risotto, Leek, and Asparagus Tart or Warm Chocolate-Chipotle Cakes, Karlin’s unassuming yet refined kitchen sensibility shines through in every dish. The modern guide to cooking at home using a wood fire has more than 100 delicious recipes.
With a vast knowledge of terrific ingredients, the diverse flavor characteristics of hardwoods, and the best live-fire techniques and equipment now available, Karlin is a passionate advocate for this growing trend.
Her globally inspired Indian, Italian, Mediterranean, American, and North African recipes for cooking over live flame and embers are paired with contributions from Peter Reinhart, Bruce Aidells, Deborah Madison, and other fired-up chefs. Whether you’re a seasoned barbecue expert or you just bought your first bag of lump charcoal, WOOD-FIRED COOKING will have you stoking appetites in no time.
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This recipe for crispy baked chicken wings is the best way we’ve found to cook wings that balance plump and juicy chicken on the inside with crisp skin on the outside.
This seared foie gras recipe highlights the rich flavors and sublime texture that show why foie gras is one of the most sought after ingredients in the culinary world.
There’s a lot to love about smoked pork loin. It’s a versatile cut that can be seasoned hundreds of different ways, smokes relatively quickly, and looks amazing on the plate.
This is the Instant Pot Chicken and Rice recipe to make if you love tender chicken, fluffy rice, and flavors that pop.
This simple recipe for Blueberry Pie uses a touch of honey to highlight the blueberries’ sweetness and can be made with fresh or frozen blueberries.
Learn how to cook and season couscous with this simple recipe. With bright Mediterranean flavors its ideal for pairing with grilled or roasted dishes.