Updated Edition

Coffee is the world’s cup. Over 2.25 billion are brewed, sipped, and savored daily. A loyal companion and energetic facilitator of every day, coffee has sprouted an entire cafe culture and a booming industry. While the caffeine fix is hard to ignore, this beloved hot drink holds a rich and diverse history that sinks deeper than the bottom of the cup.

Spill the Beans takes the reader on a journey through Ethiopia, Guatemala, Vietnam, and many other countries in between, exploring the myriad ways in which coffee is produced, traded, and enjoyed. Hipster baristas may be dreaming up the next seasonal latte at this very moment, but the story of how the humble bean became a global icon is ingrained in history. An essential title for armchair travelers, curious foodies, and cafe-hoppers alike, this java journey demonstrates that there’s a vast world of coffee beyond the ubiquitous flat white. This book is an ‘extra hot’ commodity, maybe it is time to sample it?

In this new cookbook from award-winning author Olia Hercules, explore the diversity of Ukraine’s cuisine and heritage through the alluring window of summer kitchens—small structures alongside the main house where people cook and preserve summer fruits and vegetables for the winter months. Featuring 100 superb recipes, a gorgeous collection of food and lifestyle images, and evocative personal narrative, Hercules illustrates how the region’s cuisine varies as much as the landscapes, climate, and produce through her travels to the Carpathians, the Black Sea, the shores of the Danube and Dnieper, and her native land.

From the beloved author of A Table for Friends, more than 100 nourishing recipes to bring people together—and a culinary love letter to cooking and eating with heart.
PUB DATE: 44978
Author: MCALPINE, SKYE
MEDIUM: HARDCOVER
Illustrator:
Imprint : Bloomsbury Adult

INSTANT NEW YORK TIMES BESTSELLER

Named a Notable Book of 2021 by NPR and The Washington Post

From award-winning actor and food obsessive Stanley Tucci comes an intimate and charming memoir of life in and out of the kitchen.

Stanley Tucci grew up in an Italian American family that spent every night around the kitchen table. He shared the magic of those meals with us in The Tucci Cookbook and The Tucci Table, and now he takes us beyond the savory recipes and into the compelling stories behind them.​

Taste is a reflection on the intersection of food and life, filled with anecdotes about his growing up in Westchester, New York; preparing for and shooting the foodie films Big Night and Julie & Julia; falling in love over dinner; and teaming up with his wife to create meals for a multitude of children. Each morsel of this gastronomic journey through good times and bad, five-star meals and burned dishes, is as heartfelt and delicious as the last.

[Simon Element]

Sample the country’s most tantalizing taco recipes paired with equally inventive tequila and mezcal cocktails—from seasoned food writer and libation enthusiast Katherine Cobbs.

Tacos have been trending for years, and finally tequila is having its taco moment. While a crunchy, savory beef taco washed down with a frozen margarita is always acceptable, today the inspired options for what can be stuffed in an edible wrapper or blended with agave spirits are infinite.

Behind the bar, the burgeoning array of top-shelf tequilas and mezcals available hold their own—and even outshine—liquor mainstays like vodka, gin, and bourbon. The ubiquitous tequila shot with requisite salt and lime chaser can’t compete with the complex, nuanced flavors of the finely crafted blanco, reposado, and añejo tequilas and smoky mezcals that deserve sipping and savoring.

Featuring authentic classics like Tacos Al Pastor and Baja-style fish tacos, Tequila & Tacos also includes entirely new spins on the taco—such as fried Brussels sprout tacos, spicy cauliflower tacos in Indian paratha shells, or tempura-battered seaweed tacos cradling ahi tuna—paired with uncannily delicious cocktails crafted with the finest agave spirits, like a traditional tart Paloma cocktail rimmed with spiced salt or an eye-opening Mezcal Manhattan. Curated from bars and taco stands around the country, this taco and cocktail recipe book is a must-have for the taco and tequila aficionado.

The Art of Cake by Alice Oehr For dessert lovers everywhere, a mouthwatering illustrated history of cakes from around the globe. Discover fifty of the most beloved cakes from around the world in this delectable guide to a classic dessert. Each delicacy comes to life through the charming writing and delightful illustrations of Alice Oehr, who has fun facts and origin stories for everything from Boston cream pie and Baked Alaska to tiramisu and Black Forest cake. With Oehr, cake becomes so much more than its flavor. Ingredients reflect the time and place in which the recipe was developed, baking methods are a testament to long-standing tradition, and decorations embrace the creativity inherent in favorite desserts. Together, these are the touches that make each cake so cherished in its country of origin.

Beauty is more than skin-deep; it comes from within – from the gut, to be precise.

In this second edition of the bestselling book The Beauty Chef Carla Oates, founder of the natural beauty company of the same name, combines the joy of cooking with the science of nutrition, offering you radiant skin and robust health. More than 150 delicious and nutritious recipes that are gluten-free and mostly dairy-free recipes will feed both your skin and your gut. Glamorous it may not be, but a well-balanced gut bacteria can be the answer to glowing health and beauty. With every meal you eat, be it breakfast, dinner or a tempting dessert, you will feel and look better inside and out.

Nancy Silverton made her reputation as the original pastry chef for Wolfgang Puck's restaurant Spago. Two years ago, Silverton bit into a particularly delicious peanut butter cookie and had an epiphany: every single thing we bake should taste this good. And so she decided to return to her roots, and set to work perfecting the rest of the American baking canon. From Lattice-Topped Apple Pie to Carrot Cake with Brown Butter Cream Cheese Frosting (the secret? Carrot puree) to Cornbread (is it too much to ask that it actually taste like corn?), she shares recipes for the platonic ideals of our most beloved baked goods. Alongside the classics — Lemon Bars, Key Lime Pie, Layered Buttermilk Biscuits — Silverton includes a handful of her own inventions: Double-Decker Chocolate Cookies (double the fun!), Iced Raisin Bars (a better fig newton), and Chocolate Brandy Cake (chocolate and brandy!) — all sure to become future classics.

Author - Short: Silverton, Nancy
Pages (actual): 512

Based on author Heng Ou’s own postpartum experience with zuo yuezi, a set period of “confinement” in which a woman remains at home focusing on healing and bonding with her baby, The First Forty Days revives the lost art of caring for the mother after birth.

The Ginger and Turmeric Companion by Suzy Scherr Likely already sitting on your spice rack, ginger and turmeric have been culinary and medicinal staples for centuries—and for good reason. While best known for their flavour, and turmeric’s vibrant colour, these spices are also rich in health benefits. Packed with vitamins, minerals and antioxidants, ginger stimulates digestion, strengthens immunity and helps ease motion sickness, while turmeric can help relieve migraines and even spice up your makeup regimen. Both have powerful anti-inflammatory properties. In The Ginger & Turmeric Companion, Suzy Scherr demonstrates how to incorporate these natural wellness aids into daily life. From surprising and delicious recipes—including information on how to maximise the benefits of adding ginger and turmeric to your diet—to health and beauty secrets, she presents a fuss-free guide to these powerful spices. With Scherr’s comprehensive guidance, look no further than the spice cabinet for a feel-good, look-good way to mix up everyday routines.

The Grammar of Spice by Caz Hildebrand The ultimate stylish kitchen resource, exploring the history of sixty spices and their uses—a must have for cooks and food lovers alike Even the most enthusiastic cooks and food lovers have jars of dusty powders inhabiting kitchen cabinets long past their expiration dates. We often don’t know much about them, where they come from, or how to use them. And yet, spices can elevate the everyday act of making and consuming food to a higher plane of experience.

A Food & Wine Best Cookbook of the Year From James Beard Award–winning chef, Food Network host, and author John Ash, The Hog Island Book of Fish & Seafood takes a comprehensive dive into the world of cooking shellfish, crustaceans, finned fish, and many more. Foreword by Stuart Brioza

This definitive oyster bible and cookbook from expert food writer Nils Bernstein delivers an array of tips, trivia, and history, plus approachable recipes that celebrate the delicious bivalve. Behold the oyster. Delicious, a little decadent, yet one of the healthiest things to eat, and now completely sustainable and easily available. And behold The Joy of Oysters, a smorgasbord of information, recipes, tips, stories, history, and everything else the oyster lover and the oyster curious could want to know. Learn how to select the freshest, tastiest oysters. How to store, clean, shuck, and serve. And why we no longer avoid eating them in months without an r.

From lighting the menorah on Chanukah to standing under the chuppah at a wedding, every Jewish ritual reflects a time-honored practice passed down for generations. With gilded edges and a foil-stamped cover, this elegant volume shares the beloved stories and traditions behind Jewish celebrations, from year-round holidays to once-in-a-lifetime special events. Featuring lush illustrations that capture the heart of Jewish tradition as well as a glossary of important terms for each holiday, this little gift book is a treasure to be shared at any occasion—from bar and bat mitzvahs to Passover seders.