Veronika Sophia Robinson has eaten a plant-based diet for forty-eight years and knows what healthy and delicious vegan and vegetarian food should taste like. She has had extensive experience in cooking for others whether around her kitchen table or in a yurt with no electricity feeding up to fifty families for five days (for many years). The Mystic Cookfire is a tome of over 400 pages. It is an expression of her deep love and respect for food, conscious cookery, and intentional eating. Her second recipe book Love From My Kitchen is a collection of vegan, gluten-free recipes based on the four elements: fire, earth, air, and water. She’s delighted that her granddaughter is a fourth-generation vegetarian.
I bought this treasure of a recipe book after dining at Demuths. The food was exquisite. A recipe book that’s based on meals which have been tried and tested over and over by a judicious public is different to other recipe books. In its time, more than sixty thousand people a year have eaten in Demuths. Surprisingly, many of those diners weren’t vegetarian but omnivores. This book is a magnificent collection of the most frequently asked for recipes. Some of the best recipe books are those which don’t feature colour photographs: the focus is entirely on the written recipe and easy-to-find ingredients. This book remains unrivalled in the vegetarian-recipe field.
This is the 1st recipe book that we self-published way back in 1997. It's a collection of our most frequently asked for recipes at Demuths Vegetarian Restaurant in Bath. It contains a wealth of vegan & vegetarian soups, starters, main dishes, salads & puddings. Sixty thousand people eat in Demuths each year. Many of them are vegetarians but many more of them are omnivores. The recipes are easy to make & delicious to eat when made with love & attention. This book is for those who care for their friends & themselves because at the end of the day a…
I think I was always meant to write about drinks for a living, it just took me a while to realise. Ever since my Dad gave me a copy of Harry's ABC of Mixing Cocktails as a kid (to look at the cartoonish illustrations) I've been fascinated by these particularly adult delights. I've also followed flavour around all my life like a Loony Tunes figure in the thrall of a beckoning wisp of fragrant steam. Studying this stuff for various drinks industry qualifications has only made that interest grow stronger, and so I take it out on you, dear reader, in the nicest way, of course.
Ok, you got me: this isn't a drinks book. But if you're interested in drinks, properly interested, I mean, above and beyond a fondness for getting drunk, then you're interested in flavour.
This book sets my mind racing about the combinations I could conjure up between drink, garnish, and snack. Just imagine, you open a page at random, and there's Segnit's pairing of caraway and poppy seed. Delicious! How much more so might it be next to a nice glass of Madeira, or perhaps something that's sat for a while in a sherry cask taking on all those flavours?
Another one: sesame and shiso. Ok. I know some gins flavoured with shiso. This could work. I flick through this book, and a million new paths open before me, leading me on to tasty treats.
The hugely anticipated follow-up to Niki Segnit's landmark global bestseller The Flavour Thesaurus
In More Flavours, Niki Segnit applies her ground-breaking approach to explore 92 mostly plant-based flavours, from Kale to Cashew, Pomegranate to Pistachio. There are over 800 witty and erudite entries combining recipes, tasting notes and stories to bring each ingredient to life.
An internationally recognized endurance athlete and New York Times bestselling author, Dean Karnazes has pushed his body and mind to inconceivable limits. Among his many accomplishments, he has run 350 continuous miles, foregoing sleep for three nights. He's run across Death Valley in 120-degree temperatures, and run a marathon to the South Pole in negative 40 degrees. On ten different occasions, he's run a 200-mile relay race solo, racing alongside teams of twelve. His long list of competitive achievements include winning the world's toughest footrace, the Badwater Ultramarathon, running 135 miles nonstop across Death Valley during the middle of summer. His most recent endeavor was running 50 marathons, in all 50 US states, in 50 consecutive days, finishing with the NYC Marathon, which he ran in three hours flat.
From world-class marathoner and three-time Olympian Shalane Flanagan and culinary nutritionist Elyse Kopecky comes a whole foods, flavour-forward cookbook that proves food can be indulgent and nourishing at the same time. Finally here's a cookbook for runners that shows fat is essential for flavour and performance and that counting calories, obsessing over protein, and restrictive dieting does more harm than good. Packed with more than 100 recipes for every part of yourday, nutritional wisdom, and inspiring stories, Run Fast, Eat Slow has all the bases covered. Fitness-minded readers will find delicious meals, satisfying snacks, thirst- quenching drinks, and wholesome treats.…
I remember the author from Master Chef, I
hadn't been following him on YouTube or Tiktok, so I bought his cookbook
without really knowing much about his cooking style past what I saw on TV but
I'm so glad I did!
It's not only really, really beautifully photographed, I want to make literally every recipe right
now! Nothing is overly complicated, but everything has its own unique twist.
Can we talk about the brilliance of turning Eggs Benedict into a sandwich!?!?!? Nick's personality shines through even the
most concise of the head notes.
I loved his browned butter chocolate chip
cookies, and while they weren't the quickest cookie recipe I've ever made, the extra effort was 1000% worth it. They're absolutely delicious and the
instructions were very easy to follow.
Home-cooked food doesn’t have to be over-the-top, fussy, or time-intensive to be absolutely amazing. In his debut cookbook, Nick DiGiovanni gives you the tools to become fearless in the kitchen and to create delicious meals.
Building on a foundation of staple recipes such as basic pasta dough and homemade butter, Nick shares a mouthwatering selection of his favorite recipes. Feast on New England favorites like Browned Butter Lobster Rolls and Garlic Butter Steak Tips, enjoy decadent pasta dishes like Smoky Mezcal Rigatoni and Sungold Spaghetti, and recreate fan favorites like his…
I'm an herbalist dedicated to teaching people practical approaches to herbalism and creativity. I do this on my Substack, in clinical intakes with my herbal clients (I work mostly with artists), and in workshops and classes. My life and herbal practice revolve around food. I’ve cooked professionally for over 15 years, worked on organic farms, and grow food at home for myself and pollinators in my region. The best bet we have at caring for ourselves and our communities is through the food we grow, buy, prepare, and eat. I like to say most people are already doing herbalism, they just don’t know it's happening in their kitchens at breakfast, lunch, and dinner every day.
I believe 2 things without a shred of doubt: all humans are creative and anyone can cook. Samin Nosrat adds the critical finale: “…and make it delicious.”
Everyone can benefit from this book, especially those who appreciate good, well-executed dishes but don’t quite understand what makes them so irresistible. As someone who didn’t do much better than fail at high school and college science, Nosrat makes incredibly complex concepts simple and doable! Not to mention, it’s delightfully illustrated.
The infographics, tables, and flowcharts make the content engaging and accessible. It is a cookbook, indispensable kitchen reference, and testament to the power of creative collaboration. Here is evidence that cooking is an art and a science.
Now a major Netflix documentary A Sunday Times Food Book of the Year and a New York Times bestseller Winner of the Fortnum & Mason Best Debut Food Book 2018
While cooking at Chez Panisse at the start of her career, Samin Nosrat noticed that amid the chaos of the kitchen there were four key principles that her fellow chefs would always fall back on to make their food better: Salt, Fat, Acid and Heat.
By mastering these four variables, Samin found the confidence to trust her instincts in the kitchen and cook delicious meals with any ingredients. And with…
As an American living and cooking in Sicily for almost sixty years, I have soaked up Sicilian cuisine and culture both through research and by osmosis, delighting in discovering how the food I was preparing reflected the island’s position in history and geography, a meeting point for almost all the civilizations of the Mediterranean. My first book, a memoir of my life here entitled On Persephone’s Island, was followed by Pomp and Sustenance. Twenty-five Centuries of Sicilian Food, the first book on Sicilian cuisine to be published in English. Six more books on different aspects of Sicilian food and culture, in English or in Italian, have followed.
Feast is indeed a feast, served to the eye and the mind as well as to the palate. This Lebanese food writer has traveled from Senegal to Indonesia and to all the Islamic countries in between to gather recipes that are almost painfully tempting, lushly illustrated, and amply annotated. Reading it, one discovers how we in the West impoverish our idea of Islamic food when we equate it only with that of the Middle East.
A sweeping culinary journey across the Islamic world, and a celebration of its most iconic recipes.
A diverse and rich culinary tradition has evolved in every place touched by Islam, always characterised by deliciousness and fragrance, a love of herbs and the deft use of spices.
Anissa Helou's Feast represents an extraordinary journey through place and time, travelling from Senegal to Indonesia via the Arab, Persian, Mughal or North African heritage of so many dishes. This exploration of the foods of Islam begins with bread and its myriad variations, from pita…
My name is Mary Bryant Shrader, and I'm the creator of Mary's Nest, a YouTube channel and corresponding website devoted to teaching approachable traditional cooking techniques using whole ingredients to help everyone become a Modern Pioneer in the kitchen. I take a simple step-by-step approach to help home cooks of all abilities cook simple, healthy meals using every last scrap of food to work towards creating a no-waste kitchen. I live in the Texas Hill Country with my sweet husband, Ted, and our lovable yellow lab, Indy. Our son Ben is just a drive away, and he frequently joins us for cozy home-cooked meals by the fireplace, followed by an evening of rousing board games.
When I first read Tamar's original book, An Everlasting Meal, I knew I had found a kindred home-cook spirit in her. And to be honest with you, I thought that book couldn't be topped. But then she wrote The Everlasting Meal Cookbook!
This cookbook is the definitive guide on how to use up every imaginable leftover in your kitchen so that almost nothing will go to waste. Chances are, when you begin to implement Tamar's leftover recipes, you will see very little going into your kitchen garbage can. You'll gaze upon every scrap, every crumb in your kitchen in a new light.
Next thing you know, you will be taking the heel of a loaf of bread, a sliver of a parmesan rind, and a few vegetables from your crisper (that look a bit past their prime) and turning it all into a dinner that friends and family alike will…
Named a Most Anticipated Book of the Year by Vogue and BookRiot
The award-winning, bestselling author of An Everlasting Meal serves up an inspiring, money-saving, environmentally responsible, A-to-Z collection of simple recipes that utilize all kinds of leftovers-perfect for solo meals or for feeding the whole family.
Food waste is a serious issue today-nearly forty percent of the food we buy gets tossed out. Most of us look around the kitchen and struggle to use up everything we buy, and then when it comes to leftovers we're stuck. That's where Tamar Adler can help-her area of culinary expertise is finding…
I was born and raised in Northern California, right on the banks of the Sacramento River. While I didn’t realize it growing up, it was an epicenter for outdoor adventures. Along with skiing, snowboarding, hiking, wakeboarding, and camping, I always read a lot. My dad was worried that I would have no sense of direction because I was always in the back of our van or RV reading a book. That led to writing…and I had my first article published in a wakeboarding magazine when I was 15 years old. Traveling always took a backburner to reading, but now it’s front and center of my writing.
Anyone who has ever worked in the food or hospitality industry—as a cook, a waitress, a hostess, a barista, or otherwise—can identify with this book.
The restaurant business is a different beast, and Anthony Bourdain took a huge risk in writing this and burning bridges with his bosses and coworkers. But in doing so, he unlocked the universal hidden language that food and hospitality workers share.
As a former hostess/waitress myself who spent most of her college years with a part-time job at IHOP and the Golden Waffle, I could relate to a lot of what Bourdain experienced working in NYC, especially with minority groups and how they were treated during that time. He was a huge inspiration to a lot of people, including me.
THE CLASSIC BESTSELLER: 'The greatest book about food ever written'
'A compelling book with its intriguing mix of clever writing and kitchen patois ... more horrifically gripping than a Stephen King novel' Sunday Times
'Extraordinary ... written with a clarity and a clear-eyed wit to put the professional food-writing fraternity to shame' Observer
_____________________________
After twenty-five years of 'sex, drugs, bad behaviour and haute cuisine', chef and novelist Anthony Bourdain decided to tell all - and he meant all.
From his first oyster in the Gironde to his lowly position as a dishwasher in a honky-tonk fish restaurant in Provincetown;…
My interest in medieval food and cookery combines two of my great passions in life, but I first started to become seriously interested in the combination when researching religious dietary ideas and practices. I am fascinated by the symbolic role played by food and drink in religious life, and by fasting and self-denial as part of a religious tradition, but also in the ways in which medieval communities feasted and how tastes in food and drink developed through trade and cultural exchange. I teach an undergraduate course on Feast, Fast, and Famine in the Middle Ages because questions about production, consumption, and sustainability are crucially important for us all.
This is the best overall book on cooking, kitchens, and recipes in the Middle Ages. It is a compendium on everything to do with cookery as a practical art and the theory behind medieval ideas of health and nutrition. Scully argues convincingly that medieval cooks and cookery were more sophisticated and technical than we might think. The book is highly readable as well as being authoritative and comprehensive, and uses extensive passages from the writings of medieval cookery authors.
The master cook who worked in the noble kitchens of the fourteenth and fifteenth centuries had to be both practical and knowledgeable. His apprenticeship acquainted him with a range of culinary skills and a wide repertoireof seasonal dishes, but he was also required to understand the inherent qualities of the foodstuffs he handled, as determined by contemporary medical theories, and to know the lean-day strictures of the Church. Research in original manuscript sources makes this a fascinating and authoritative study where little hard fact had previously existed.
My usual answer, when someone asks me where I live in Philadelphia, is: “Have you seen the Rocky movies, where he’s running through that open fruit/vegetable market? I’m three blocks from there.”I’ve called Philadelphia home for more than 20 years. I’m clearly a big fan, having now written four books about the city. I include a reference to the city’s most famous fictional character in my children’s alphabet book Philadelphia A to Z. In More Philadelphia Murals and the Stories They Tell, I got to tell stories about the country’s largest public art program. In This Used To Be Philadelphia, I told the then and now stories of dozens of city locations.
I didn’t know this book was considered “young adult” until my teenage niece pointed out that she’d been assigned the book in school. Yes, protagonist Emoni is a senior in high school, but she’s an old soul. She has to be, given the challenges she faces as a teen mother and a mixed-race woman. Emoni is strong and inspiring and determined, but her greatest gift is cooking. When Emoni makes a meal, her amazingness gets into the food and brings joy to its eaters. I love magical realism and this reminded me of Like Water for Chocolate, another novel in which she who prepares a meal infuses it with emotion.
Emoni struggles, but she is surrounded by love and she gives it in return to the grandmother who raised her and the daughter she conceived as a high school freshman. Emoni has dreams of cooking school but she’s also…
From the author of THE POET X comes a sumptuous prose novel, perfect for fans of Angie Thomas' On the Come Up, Justin Reynolds' Opposite of Always and Nicola Yoon
Ever since she got pregnant, seventeen-year-old Emoni's life has been about making the tough decisions - doing what has to be done for her young daughter and her grandmother. Keeping her head down at school, trying not to get caught up with new boy Malachi. The one place she can let everything go is in the kitchen, where she has magical hands - whipping…
