Interweaving archaeology and science, Patrick E. McGovern tells the enthralling story of the world's oldest alcoholic beverages and the cultures that created them. Humans invented heady concoctions, experimenting with fruits, honey, cereals, tree resins, botanicals, and more. These "liquid time capsules" carried social, medicinal, and religious significance with far-reaching consequences for our species. McGovern describes nine extreme fermented beverages of our ancestors, including the Midas Touch from Turkey and the 9000-year-old Chateau Jiahu from Neolithic China, the earliest chemically identified alcoholic drink yet discovered. For the adventuresome, homebrew interpretations of the ancient drinks are provided, with matching meal recipes.
Sedaris's blisteringly funny take on entertaining--plus color photos and enlightening sidebars on everything it takes to pull off a party with flair--make this volume the best hostess gift on the planet (Entertainment Weekly)
IACP AWARD FINALIST - NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review - The New Yorker - NPR - The Washington Post - San Francisco Chronicle - BuzzFeed - The Guardian - Food Network An unexpected weeknight meal with a neighbor or a weekend dinner party with fifteen of your closest friends--either way and everywhere in between, having people over is supposed to be fun, not stressful. This abundant collection of all-new recipes--heavy on the easy-to-execute vegetables and versatile grains, paying lots of close attention to crunchy, salty snacks, and with love for all the meats--is for gatherings big and small, any day of the week. Alison Roman will give you the food your people want (think DIY martini bar, platters of tomatoes, pots of coconut-braised chicken and chickpeas, pans of lemony turmeric tea cake) plus the tips, sass, and confidence to pull it all off. With Nothing Fancy, any night of the week is worth celebrating. Praise for Nothing Fancy " Nothing Fancy] is full of the sort of recipes that sound so good, one contemplates switching off any and all phones, calling in sick, and cooking through the bulk of them."--Food52 " Nothing Fancy] exemplifies that classic Roman approach to cooking: well-known ingredients rearranged in interesting and compelling ways for young home cooks who want food that looks (and photographs) as good as it tastes."--Grub Street
From tacos to dosas to pancakes, bundling meat in an edible wrapper is a global practice. Much Depends on How You Hold Your Fork:
A visit with cultural historian Margaret Visser reveals that there are more similarities between cannibalism and haute cuisine than you might think. Fried Chicken Is Common Ground:
We all share the pleasure of eating crunchy fried birds. Shouldn't we share the implications as well? If It Does Well Here, It Belongs Here:
Chef Ren Redzepi champions the culinary value of leaving your comfort zone. There Is No Such Thing as a Nonethnic Restaurant:
Exploring the American fascination with "ethnic" restaurants (and whether a nonethnic cuisine even exists). Coffee Saves Lives:
Arthur Karuletwa recounts the remarkable path he took from Rwanda to Seattle and back again.
A groundbreaking handbook--the "method" companion to its critically acclaimed predecessor, The Flavor Thesaurus--with a foreword by Yotam Ottolenghi.
Niki Segnit used to follow recipes to the letter, even when she'd made a dish a dozen times. But as she tested the combinations that informed The Flavor Thesaurus, she detected the basic rubrics that underpinned most recipes. Lateral Cooking offers these formulas, which, once readers are familiar with them, will prove infinitely adaptable.
The book is divided into twelve chapters, each covering a basic culinary category, such as "Bread," "Stock, Soup & Stew," or "Sauce." The recipes in each chapter are arranged on a continuum, passing from one to another with just a tweak or two to the method or ingredients. Once you've got the hang of flatbreads, for instance, then its neighboring dishes (crackers, soda bread, scones) will involve the easiest and most intuitive adjustments. The result is greater creativity in the kitchen: Lateral Cooking encourages improvisation, resourcefulness, and, ultimately, the knowledge and confidence to cook by heart.
Lateral Cooking is a practical book, but, like The Flavor Thesaurus, it's also a highly enjoyable read, drawing widely on culinary science, history, ideas from professional kitchens, observations by renowned food writers, and Segnit's personal recollections. Entertaining, opinionated, and inspirational, with a handsome three-color design, Lateral Cooking will have you torn between donning your apron and settling back in a comfortable chair.
When food photographer and stylist Erin Gleeson left New York City to live in a cabin in the woods of northern California, she started the blog The Forest Feast to document her vegetable-centric, seasonal approach to cooking. Her readers are drawn to her healthy recipes that anyone can make--dishes that are easy enough to prepare after a long day at work, yet impressive enough for a party--as well as to her visually stunning photography and watercolors. Erin handwrites each recipe over her photos to create diagram-like, step-by-step instructions that are vibrant, unique, and most important, easy to cook from.
Erin's recipes have always been ideal for entertaining, but now in The Forest Feast Gatherings she offers detailed guidance on hosting casual, yet thoughtful, get-togethers from start to finish with recipes that serve 6 to 8. The book offers 100 new, innovative vegetarian recipes, along with some fan favorites from the blog, arranged in a series of artfully designed menus that are tailored around specific occasions and seasons--whether a summer dinner party, a laid-back brunch, a vegan and gluten-free gathering, or holiday cocktails. Sample recipes include:
- Pomegranate Punch
- Quinoa Crunch Salad
- Floral Summer Rolls
- Vietnamese Lentil Tacos
- Kale-Hazelnut Salad
- Pear-Thyme Galettes
Menus feature recipes for drinks, appetizers, entrees, side dishes, and desserts, accented by quick decorating ideas for flower arrangements, signage, and table settings.
Lushly illustrated with hundreds of watercolor drawings and photographs, The Forest Feast Gatherings is an inspiring reference for anyone who wants to share good food with good friends, simply, easily, and beautifully.
Also available from Erin Gleeson: The Forest Feast: Simple Vegetarian Recipes from My Cabin in the Woods and The Forest Feast for Kids.
'Raw Magic' is an exciting new collection of 160 superfood recipes from the UK's top raw foodie, Kate Magic. These fun recipes are based upon the raw food philosophy that celebrates all the wonderful, divine tasting foods that nature has to offer.
For the great English food writer Elizabeth David, summer fare means neither tepid nor timid. Her stress is always on fresh, seasonal food-- recipes that can be quickly prepared and slowly savored, from Gnocchi alla Genovese ("simply an excuse for eating pesto") to La Poule au Pot to Gooseberry Fool. Divided into such sections as Soup, Poultry and Game, Vegetables, and Dessert, her 1955 classic includes an overview of herbs as well as chapters on impromptu cooking for holidays and picnics. Chockablock with both invaluable instructions and tart rejoinders to the pallid and the overblown, Summer Cooking is a witty, precise companion for feasting in the warmer months.
"Anyone who wants the aesthetic, quality, and creativity of a Brooklyn restaurant without having to go to a Brooklyn restaurant will love Alison Roman's cookbook. It's filled with recipes that are both unique and approachable. Reading it, you'll find yourself thinking 'I would have never thought of making this but I want to make it right now.'"--BuzzFeed "Dining In is exactly how I want to cook: with bright, fresh flavors, minimal technique, and no pretense. This isn't just a bunch of great recipes, but a manifesto on how one original, opinionated home cook sees the world."--Amanda Hesser, co-founder, Food52