Home Food

Taking the locavore movement to heart, best-selling coauthor and social innovator Vicki Robin pledged for one month to eat only food sourced within a ten-mile radius of her home on Whidbey Island in Puget Sound, Washington. Her sustainable diet not only brings to light society's unhealthy dependency on mass-produced, prepackaged foods but also helps her reconnect with her body and her environment.

A true celebration of food in all its forms, The Food Book follows the human quest for sustenance through the stories of individual ingredients and examines our millenia-long relationship with nearly 200 foods—with the help of tales from all over the world. Food is the cornerstone of daily life, culture, and even religion. Staples like bread, beans, and cereal crops are part of our culinary history, and used in many ways around the world. This fascinating reference covers all food groups, providing information on every aspect of their history, and their place in world cuisine.

Is Italian olive oil really Italian, or are we dipping our bread in lamp oil? Why are we masochistically drawn to foods that can hurt us, like hot peppers? Far from being a classic American dish, is apple pie actually...English? Matt Siegel sets out “to uncover the hidden side of everything we put in our mouths”. Siegel also probes subjects ranging from the myths - and realities - of food as aphrodisiac, to how one of the rarest and most exotic spices in all the world (vanilla) became a synonym for uninspired sexual proclivities.

Kitty Tait grew up a funny, chatty redhead who made everyone in her family laugh. But around the time she turned 14, Kitty began experiencing anxiety. Slowly, she disconnected from everyone around her and struggled to wake up, get dressed and leave the house. Full of worry, her parents tried everything, from new hobbies like reading and painting to medication and visits to a specialist. Nothing seemed to help. Then, one day, as Kitty stood on a stool watching her dad mix flour, water and salt, she determined Al’s gloopy, sludgy blob of bread looked a whole lot like her brain.

Patrick E. McGovern takes us on a fascinating journey through time to the dawn of brewing, when our ancestors might well have made a paleo brew of wild fruits, honey, cereals, and botanicals. Early beverage makers must have marveled at the magical process of fermentation. Their amazement grew as they drank the mind-altering drinks, which were to become the medicines, religious symbols, and social lubricants of later cultures.

Discover the Kitchen Art of War—the must-have guide for chefs and cooks who want to apply strategic principles to running a successful kitchen. Based on Sun Tzu's timeless classic, this book offers a chef's perspective on kitchen strategy and leadership.

Long based in Chicago, Iliana and her new wife, Anna, decided to create a culinary destination, the Milkweed Inn, located in Michigan’s remote Upper Peninsula, where much of the food served to their guests would be foraged by Regan herself in the surrounding forest and nearby river. Part fresh challenge, part escape, Regan’s move to the forest was also a return to her rural roots, in an effort to deepen the intimate connection to nature and the land that she had long expressed as a chef, but experienced most intensely growing up.

Based on extensive archival research as well as interviews with the movement's key players going back to the 1960s, this acclaimed book is the most comprehensive chronicle yet of one of the most interesting and lucrative culinary trends in the US since World War II. Acitelli weaves the story of the rise of American craft beer into the tales of trends like Slow Food and the rebirth of America's urban areas, and paints an unforgettable portrait of plucky entrepreneurial triumph.

Growing older is inevitable. Aging is preventable. In Grow a New Body Cookbook, 9+ delicious, nutrient-dense, plant-based recipes will help you go back to an ancient way of eating that promises to help you on the road to lifelong health. Shamanic practitioner Alberto Villoldo will show you how to turn your kitchen into a shaman's laboratory so that you can grow potent probiotics to upgrade the health of your biome. Alberto dives deep into the science of why how we eat now is wreaking such havoc on us-and how we can reverse the damage.

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.

Lola Milholland grew up in the nineties, the child of iconoclastic hippies. Her mom had spent her life revolting against the strictures of her American and Filipino upbringing. Her dad, a child of the eastern Oregon desert, was a jovial documentary filmmaker and historian who loved to collect ephemera. Both threw open the doors of the Holman House, their rambling home in Portland, Oregon, to long-term visitors and unusual guests in need of a place to stay. Years later, after college and after her parents’ separation, Milholland returned home.

Unraveling the many myths and misconceptions surrounding America's most iconic spirit, Bourbon Empire traces a history that spans frontier rebellion, Gilded Age corruption, and the magic of Madison Avenue. Whiskey has profoundly influenced America's political, economic, and cultural destiny, just as those same factors have inspired the evolution and unique flavor of the whiskey itself.

Boosting your health is easier than you think—everything that's good for you can be made more delicious with a smoothie. But there’s one powerful weapon that can help you in your quest to become healthier: a blender. A blender is your answer to taking the hassle out of plant-based living. With a comprehensive guide to smoothies for every health goal, you can drastically increase your intake of the world’s most healthy ingredients.

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!

Britain's most popular cook describes his personal culinary odyssey, from dangerous encounters with his mother's weevil-seasoned cakes to being harangued by readers who think he deliberately styles Yorkshire puddings to look like a woman's private parts.

Bread making is one of the time honored traditions in western culture and has a rich history. There are many styles of bread making that involve certain basic ingredients of flour, yeast, water, milk, oil and eggs. Bread making typically involves the baking of these ingredients after yeast rises and adds to the overall volume of the dough.

Slater writes about how his cooking has changed from discovering the best way to roast a chicken to the trick to smoky, smooth aubergine mash. He gives the tales behind the recipes and recalls the first time he ate a baguette in Paris, his love of jewel-bright Japanese pickled radishes and his initial slice of buttercream-topped chocolate cake. These are the favourite recipes Nigel Slater cooks at home every day; the heart and soul of his cooking. Chapters include: a slice of tart, a chicken in the pot, everyday greens, the solace of soup and the ritual of tea.

All the ways you live and love begin in your kitchen. And it’s in the kitchen where you’ll find the way to your true self. A place to nourish your being and heal with the freedom, beauty and permission you have always longed for. With The Kitchen Healer, Jules Blaine Davis invites you into the messy beauty of her healing kitchen and asks, 'What are you really hungry for?'

From Scratch looks at 10 favorite meals, including roast chicken, the perfect omelet, and paella, then explores myriad alternative pathways that the kitchen invites. A delicious lasagna can be ready in about an hour, or you could turn it into a project: Try making and adding some homemade sausage. Explore the limits of from-scratch cooking: Make your own pasta, grow your own tomatoes, and make your own homemade mozzarella and ricotta. Ruhlman tells you how. Includes an audio extra featuring discussion with the author/narrator and best-selling author, Ann Hood.

At 28, Jessica Fechtor was happily immersed in graduate school and her young marriage and thinking about starting a family. Then one day she went for a run, and an aneurysm burst in her brain. She nearly died. She lost her sense of smell and the sight in her left eye and was forced to the sidelines of the life she loved. Jessica's journey to recovery began in the kitchen as soon as she was able to stand at the stovetop and stir. There, she drew strength from the restorative power of cooking and baking.