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Delivery is expensive. Eating a spoonful of peanut butter is depressing. You can’t imagine having the energy to chop an onion. But somehow, you gotta eat. How does anyone feed themselves under these conditions? Enter You Gotta Eat, a friendly, accessible resource for getting something on your plate when you have too much on your plate. Part cookbook, part pep talk, and part action plan, You Gotta Eat offers tips and tactics—plus ten “do exactly this” recipes—for making effortless food that’s nourishing, tasty, and even a little fun.

Cooking Fun: 50 Easy and Fun Recipes for Kids Unlock the joy of cooking with Cooking Fun, the ultimate recipe book designed especially for young chefs! Bursting with 50 delicious and simple recipes, this colorful cookbook transforms the kitchen into a playground where kids can explore their culinary creativity.

Join Australian cook Adam Liaw as he investigates the science and history of our five tastes - sweet, bitter, salty, sour and umami. Our taste for salt is vital to our biology but it also turned food into a commodity underpinning global economics for thousands of years. Sweetness that once guided our evolutionary forebears to energy-rich fruits is now used to sell us soft drinks. Deliciously immersive, this epic Audible Original unravels how taste has shaped our food, our society and our planet.

Mark Kurlansky's first global food history since the best-selling Cod and Salt; the fascinating cultural, economic and culinary story of milk and all things dairy - with recipes throughout. According to the Greek creation myth, we are so much spilt milk; a splatter of the goddess Hera's breast milk became our galaxy, the Milky Way.

Julia Child is synonymous with French cooking, but her legacy runs much deeper. Now, her great-nephew and My Life in France coauthor vividly recounts the myriad ways in which she profoundly shaped how we eat today. He shows us Child in the aftermath of the publication of Mastering the Art of French Cooking, suddenly finding herself America's first lady of French food and under considerable pressure to embrace her new mantle.

The long-awaited memoir from cultural icon and culinary standard bearer Alice Waters recalls the circuitous road and tumultuous times leading to the opening of what is arguably America's most influential restaurant. In Coming to My Senses, Alice retraces the events that led her to 1517 Shattuck Avenue and the tumultuous times that emboldened her to find her own voice as a cook when the prevailing food culture was embracing convenience and uniformity.

There is a corner of every town and city in Britain where the air is tangy with vinegar and thick with the scent of frying. It is almost impossible not to follow this mesmeric vapour trail, fuelling a nostalgic rush of parents across the land declaring ‘Chippy tea!’, followed by the golden anticipation of the chip shop queue. In this lively and relatable book, acclaimed author Daniel Gray ponders the magic of chippies and rejoices in the delights they have sprinkled among us over the last 150 years.

Foodborne illness is a serious problem that can affect anyone. Everyone needs to know the basics of food safety at home to protect themselves and their loved ones. We all deserve a safe meal every day, and we can achieve this by following some simple steps outlined in Basics of Food Safety at Home! After hearing these essential tips, you will never feel helpless again about protecting yourself and your loved ones from foodborne illnesses. You don't have time or energy for misinformation when it comes to keeping your family safe from food poisoning.

Ever since Darwin and The Descent of Man, the existence of humans has been attributed to our intelligence and adaptability. But in Catching Fire, renowned primatologist Richard Wrangham presents a startling alternative: our evolutionary success is the result of cooking. In a groundbreaking theory of our origins, Wrangham shows that the shift from raw to cooked foods was the key factor in human evolution.

This classic follows coffee's journey around the world, from London to Brazil, telling in fascinating detail and amusing anecdote the singular history of the legendary commodity - from the discovery that chewing on the beans were keeping goats awake in Yemen to the author's own experiences with the bean in 1935.

Let’s say you’ve got a dream. A big dream. A huge dream. You want to open a coffee shop. Let me guess - your friends and family have told you it’s a risky idea. At least a hundred people have told you “you don’t know what you’re doing”. And that’s probably true!

Through the eyes of a reporter and the stomach of a hungry gay man, Dining Out examines the rise, impact and legacies of the nation's gay restaurants past, present, and future, connecting meals with memories. Hamburger Mary’s, Florent, a suburban Denny’s queered by kids: Piepenburg explores how these and many other gay restaurants, coffee shops, diners and unconventional eateries have charted queer placemaking and changed the modern LGBTQ civil rights movement for the better.

Some of the most successful people in the microgreen industry are people who just started with a little container of microgreens that they intended to use for themselves.

The food in The Kitchen Diaries is simply what I eat at home. The stuff I make for myself, for friends and family, for Sunday lunch and for snacks. These are meals I make when I am having mates over or when I want to surprise, seduce or show off. This is what I cook when I’m feeling energetic, lazy, hungry or late. This is the food that makes up my life, both the Monday to Friday stuff and that for weekends and special occasions.

A nutritional whodunit that takes readers from Greenland to Africa to Israel, The Queen of Fats gives a fascinating account of how we have become deficient in a nutrient that is essential for good health: the fatty acids know as omega-3s.

From Darjeeling to Lapsang Souchon, from India to Japan-a fresh, concise, world-encompassing exploration of the way tea has shaped politics, culture, and the environment throughout history. From the fourth century BC in China, where it was used as an aid in Buddhist meditation, to the Boston Tea Party in 1773, to its present-day role as the most consumed substance on the planet, the humble Camellia plant has had profound effects on civilization.

In the 19th century, American meals were about subsistence, not enjoyment. But as a new century approached, appetites broadened, and David Fairchild, a young botanist with an insatiable lust to explore and experience the world, set out in search of foods that would enrich the American farmer and enchant the American eater. Kale from Croatia, mangoes from India, and hops from Bavaria. Peaches from China, avocados from Chile, and pomegranates from Malta. But Fairchild's finds weren't just limited to food.

On the night of April 17, 1945, Allied planes dropped 111 bombs on the Burghers' Brewery in Pilsen, Czechoslovakia, destroying much of the birthplace of pilsner, the world's most popular beer style and the best-selling alcoholic beverage of all time. Still, workers at the brewery would rally so they could have beer to toast their American, Canadian, and British liberators the following month. It was another twist in pilsner's remarkable story.

In this audiobook, you will learn everything you need to know to make the best pizza from how to get your pizza dough right to how to make the perfect sauce and, lastly, the best cheese to use and how much. Even if you’ve never successfully made any pizza that you can be proud of, this audiobook will put an end to your failed pizza-making attempts. And not just that - it will give you enough pizza recipes to spoil you with options!

In Drinking in America, best-selling author Susan Cheever chronicles our national love affair with liquor, taking a long, thoughtful look at the way alcohol has changed our nation's history. This is the often-overlooked story of how alcohol has shaped American events and the American character from the 17th to the 20th century.