Cookery
Ancient Brews: Rediscovered and Re-Created
Ancient Brews
Rediscovered and Re-Created
Paperback      ISBN: 0393356442

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.

The Everyday Ayurveda Cookbook: A Seasonal Guide to Eating and Living Well
The Everyday Ayurveda Cookbook
A Seasonal Guide to Eating and Living Well
Paperback      ISBN: 1611802296
Eat delicious seasonal food, balance the body, and heal the gut with simplified, traditional Ayurvedic wisdom and over 100 simple recipes designed to get you cooking in the kitchen.

Even the simplest Ayurveda practices complement Western medicine because of their focus on righting imbalance before it creates disease. Keeping digestion on track is the key to health in Ayurveda, and eating natural, homemade foods in accordance with personal constitution and changes in environment is often all that is needed to bring a body back into balance. The Everyday Ayurveda Cookbook inspires yogis and nonyogis alike to get into the kitchen and explore this time-honored system of seasonal eating for health and nourishment.

Ditching processed food and learning to eat well at home are the first steps you can take to relieving imbalance. The Everyday Ayurveda Cookbook removes many of the obstacles by showing you how straightforward and accessible preparing your own delicious, seasonal meals can be. Season by season, learn how the changing weather and qualities in your environment both mirror and influence your body and appetite. Lifestyle advice on meal planning, self-care regimens, and how to ensure health during the change of seasons is included throughout. And the no-fuss recipes will get you eager to cook.

To expand your cooking repertoire, you'll also learn foundational "everyday" recipes that can be adapted to any season and any dosha: once you understand the blueprint of a basic dish, you can recreate it in your kitchen year-round, using seasonal produce, grains, and flavors for health and nourishment.
I Like You: Hospitality Under the Influence
I Like You
Hospitality Under the Influence
Hardcover      ISBN: 0446578843

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)

Nothing Fancy: Unfussy Food for Having People Over
Nothing Fancy
Unfussy Food for Having People Over
Hardcover      ISBN: 0451497015
NEW YORK TIMES BESTSELLER - The social media star, New York Times columnist, and author of Dining In helps you nail dinner with unfussy food and the permission to be imperfect.

"Enemy of the mild, champion of the bold, Ms. Roman offers recipes in Nothing Fancy that are crunchy, cheesy, tangy, citrusy, fishy, smoky and spicy."--Julia Moskin, The New York Times

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
You and I Eat the Same: On the Countless Ways Food and Cooking Connect Us to One Another (Mad Dispatches, Volume 1)
You and I Eat the Same
On the Countless Ways Food and Cooking Connect Us to One Another (Mad Dispatches, Volume 1)
Paperback      ISBN: 1579658407
Winner, 2019 IACP Award for Best Book of the Year in Food Matters

Named one of the Best Food Books of the Year by The New Yorker, Smithsonian, The Boston Globe, The Guardian, and more

MAD Dispatches: Furthering Our Ideas About Food

Good food is the common ground shared by all of us, and immigration is fundamental to good food. In nineteen thoughtful and engaging essays and stories, You and I Eat the Same explores the ways in which cooking and eating connect us across cultural and political borders, making the case that we should think about cuisine as a collective human effort in which we all benefit from the movement of people, ingredients, and ideas.

An awful lot of attention is paid to the differences and distinctions between us, especially when it comes to food. But the truth is that food is that rare thing that connects all people, slipping past real and imaginary barriers to unify humanity through deliciousness. Don't believe it? Read on to discover more about the subtle (and not so subtle) bonds created by the ways we eat.

Everybody Wraps Meat in Flatbread:
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.
Lateral Cooking: One Dish Leads to Another
Lateral Cooking
One Dish Leads to Another
Hardcover      ISBN: 1635572649

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.

Forest Feast Gatherings: Simple Vegetarian Menus for Hosting Friends & Family
Forest Feast Gatherings
Simple Vegetarian Menus for Hosting Friends & Family
Hardcover      ISBN: 141972245x
Erin Gleeson, the New York Times bestselling author of The Forest Feast, returns with a gorgeously illustrated cookbook packed with 100 brand-new simple vegetarian recipes designed for relaxed entertaining.

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: Superfoods for Superpeople
Raw Magic
Superfoods for Superpeople
Paperback      ISBN: 1934170372

'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.

Summer Cooking
Summer Cooking
Paperback      ISBN: 1590170040

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.

Dining in: Highly Cookable Recipes: A Cookbook
Dining in: Highly Cookable Recipes
A Cookbook
Hardcover      ISBN: 045149699x
Discover the cookbook featuring "drool-worthy yet decidedly unfussy food" (Goop) that set today's trends and is fast becoming a modern classic.

"This is not a cookbook. It's a treasure map."--Samin Nosrat, author of Salt, Fat, Acid, Heat

NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY San Francisco Chronicle - NPR - Epicurious - Newsday - KCRW's Good Food - The Fader - American Express Essentials

Alison Roman's Salted Butter and Chocolate Chunk Shortbread made her Instagram-famous. But all of the recipes in Dining In have one thing in common: they make even the most oven-phobic or restaurant-crazed person want to stay home and cook. They prove that casual doesn't have to mean boring, simple doesn't have to be uninspired, and that more steps or ingredients don't always translate to a better plate of food.

Vegetable-forward but with an affinity for a mean steak and a deep regard for fresh fish, Dining In is all about building flavor and saving time. Alison's ingenuity seduces seasoned cooks, while her warm, edgy writing makes these recipes practical and approachable enough for the novice. With 125 recipes for effortlessly chic dishes that are full of quick-trick techniques (think slathering roast chicken in anchovy butter, roasting citrus to ramp up the flavor, and keeping boiled potatoes in the fridge for instant crispy smashed potatoes), she proves that dining in brings you just as much joy as eating out.

Praise for Dining In

"Sorry, restaurants. Superstar Alison Roman has given us recipes so delicious, so meltdown-proof--and so fun to read--we're going to be cooking at home for a while. Quite possibly forever."--Christine Muhlke, editor at large, Bon App tit

"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