As the leading organic maple syrup on the market, Crown Maple produces top-quality syrups. Its syrups are so good that they’re not only carried by a host of gourmet food markets, but also used in the world’s best kitchens, including NoMad, Eleven Madison Park, Bouchon, Lincoln, and more. The Crown Maple Guide to Maple Syrup is the ultimate guide to maple syrup, with 65 sweet and savory recipes, instructions on tapping and evaporating, and an overview of the fascinating history of maple syrup in the United States. Crown Maple owner Robb Turner offers a comprehensive look into the world of maple syrup, complete with archival images and tutorials on the process. After you learn everything you need to know about maple syrup, move into the kitchen with recipes inspired by Robb and his wife Lydia’s home kitchen. Try the maple-pecan sticky buns, the maple-glazed duck, or maple lemon bars. Beautifully designed, with a mix of detailed process illustrations from tap to bottle and enticingly photographed recipes, this book is the perfect reference and keepsake for every maple syrup lover.

Discusses the health benefits of honey and elements to consider when buying and tasting the natural sweetener, and includes recipes for such fare as honey-caramelized fennel soup, chorizo with wine and honey, and honey cheesecake.

Trained nutritionist Vicki Edgson and experienced food writer Heather Thomas set out the origins, nutritional make-up and potential health benefits of 20 seed varieties before exploring their diverse and delicious culinary uses. Over 50 step-by-step recipes illustrate the infinite versatility of these potent ingredients, showing how seeds can be enjoyed raw as a quick, healthy snack; sprinkled over salads or your breakfast bowl; used as a topping for soups, in stews, risottos, pancakes and spicy dishes; baked in cakes, bread and muffins; added to desserts – or blitzed with fruit or vegetables in a simple smoothie. The recipes in this book are bursting with flavour and colour, and international in their origins and appeal. There are traditional dishes and old favourites as well as innovative ideas that reflect current food trends. Suggested alternative combinations will inspire you to experiment further – and cater for plant-protein purists as well as those with wider-ranging appetites.

Based on the popular Munchies and Viceland television series Bong Appétit, this cannabis cookbook will blow all others out of the water, featuring 65 "high"-end recipes for sweet and savory dishes as well as cocktails. Going well beyond pot brownies, Bong Appétit is the Joy of Cooking for a new generation interested in making serious, sophisticated food with marijuana. Starting with the science, Bong Appétit breaks down the basics of decarboxylation--think infusing oil or butter with weed to get the good stuff out--and continues with a host of recipes ranging from weed butter-basted roast chicken to weed chimichurri to weed brownie pudding. Along the way, the book hits on marijuana breeding, politics, dosage calculation, and pairing strains and flavors, marshalling the Munchies network of friends and experts including Bong Appetit stars Ry Prichard and Vanessa Lavorato. As the reigning voice in a vast landscape of channels that aim to bridge the high and the low, Munchies sets the standard for marijuana cookbooks in a new political and culinary landscape.

Ensuring that no meal is ever bland again, an essential guide, featuring step-by-step instructions plus delicious recipes, shows home cooks how to create flavor bombs—incredible blends of savory, sautéed aromatics, fresh herbs, vegetables and spices, or stocks and sauces, which are made in advance and frozen in ice cube trays.

"Tabasco sauce is an indispensable ingredient, and always on my kitchen counter. I am a loyal Fan." Pierre Franey The world would be a much blander place without that familiar little red bottle with the white diamond label. Ever since Edmund McIlhenny introduced his soon-to-be-famous pepper sauce in 1868, raw oysters and Bloody Marys have depended on that definitive dash to make them complete. Now, Paul McIlhenny unbottles the authoritative cookbook on this very special sauce. It's no surprise that a generous amount of Tabasco sauce adds heat and bite to foods, but The Tabasco Cookbook reveals that a judicious amount will add "roundness" to flavors in a multitude of ways. Tempting recipes range from contemporary offerings such as Potato, Artichoke, and Leek Soup, Devil's Chicken, and Lemon Sesame Asparagus to a host of Tabasco Classics -- regional favorites such as Eula Mae's Cajun Seafood Gumbo, Grillades for Brunch, Shrimp Creole, and Dirty Rice. Each recipe is rated from (gives flavors a lift) to (not for the meek) according to its piquancy level, and simple tips on using Tabasco sauce to heighten the flavor of everything from popcorn to polenta are sprinkled throughout the pages. The Tabasco Cookbook is filled with vignettes describing the venerable history of the pepper sauce and the family-run company behind it, as well as bits of trivia and lore revealing elusive facts, such as what a "petit baton rouge" is (page 130). With more than thirty-five duotone photographs from the McIlhenny archives, The Tabasco Cookbook brings to life the history behind one of America's most classic ingredients. So don't just reach for the Tabasco sauce when you're thinking "hot": Tabasco sauce is the perfect solution whenever flavors need a lift.