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Who’s really behind America’s appetite for foods from around the globe? This group biography from an electric new voice in food writing honors seven extraordinary women, all immigrants, who left an indelible mark on the way Americans eat today. Taste Makers stretches from World War II to the present, with absorbing and deeply researched portraits of figures including Mexican-born Elena Zelayeta, a blind chef; Marcella Hazan, the deity of Italian cuisine; and Norma Shirley, a champion of Jamaican dishes.

Lookin’ to get an early start on your garden? To be more self-sufficient? To save money? Are you ready to start seeds indoors? This audiobook will allow you to become 100 percent self-reliant in growing plants from seeds this season and all the years to come and have the most fun doing it! If you are concerned with the cost of starting seeds indoors, rest assured you can successfully start seeds indoors with any sized budget! If it's the amount of space you are concerned with to start seeds indoors, then this audiobook is for you!

Malört may be the worst thing you'll ever taste. Known primarily for its intense bitterness, the infamous Chicago liqueur has been compared to "a forest fire, if the forest was made of earwax." Yet lurking in the horror and the mockery lies the truth of Malört: we keep going back for more. For nearly a hundred years, we've gone back.

Descubre recetas prácticas que se adaptan a tu día a día, con ingredientes fáciles de encontrar y pasos sencillos que cualquiera puede seguir, incluso si no tienes experiencia en la cocina. este libro incluye una variedad de opciones para satisfacer todos los gustos y ocasiones.

Stop depending on expensive and unreliable food sources and supply yourself and your family with your own bountiful harvest.

In a first for the chefs' profession The Chefs’ Knowledge has gone audio. We broke new ground with our first-ever book for junior chefs, and now we’ve gone one step further by releasing a new audio version that takes the project in a completely new direction. The Chefs’ Knowledge contains interviews, advice, and expert knowledge, as well as working professional recipes for the 100 dishes every chef should know.

One brings together a way of eating that is mindful of the planet. Anna Jones gives you practical advice and shows how every small change in planning, shopping and reducing waste will make a difference. In this exciting audio edition Anna explains how to save energy (and money), how to live with less plastic, what food should actually fill your plate, and how you can support biodiversity and soil health. This audio edition also contains over 120 simple recipes, which limit the pans and simplify the ingredients for all-in-one dinners that keep things fast and easy.

Ruby Tandoh implores us to enjoy and appreciate food in all of its many forms. Food is, after all, what nourishes our bodies, helps us commemorate important milestones, cheers us up when we're down, expands our minds, and connects us with the people we love. But too often, it’s a source of anxiety and unhappiness. With Eat Up!, Tandoh celebrates one of life’s greatest pleasures, drawing inspiration from sources as diverse as Julia Child to The Very Hungry Caterpillar, flavor memories to jellied eels.

To bring your dream of being an urban homesteader to reality, you need to start today! The good news is that you can start practicing urban homesteading within the city. Yes, you may not have enough garden space to grow corn and wheat. However, you can still harvest an incredible amount of many crops using a collection of containers and setting them on your yard, balcony, or local community garden.

Do you have a small backyard space that is brimming with potential? Have you always wanted to grow your own food and save up money in the process? Are you looking to take a simpler, more self-sufficient path in life? You’re in luck! If you’re looking to create a highly productive, sustainable space that provides homegrown fruits, vegetables, honey, eggs, milk, and meat...then Sustainable Backyard Homesteading for Beginners by D.G. Smith is for you!

For years, there has been no doubt that widespread consumption of meat is both environmentally destructive and morally dubious. A growing chorus of scientists, health experts, and activists champion the benefits of a plant-based diet. Nevertheless, change has been slow to arrive, and the chasm between our appetites and our collective well-being seems impossibly vast. We know we must transition to a more plant-based world. But what would such a world look like, and how do we realistically get there? One group of people has been grappling with this question for decades: vegans.

Tracing its earliest incarnations in the city of Pompeii, where Sitwell is stunned by the sophistication of the dining scene, this is a romp through history as we meet the characters and discover the events that shape the way we eat today. Sitwell, restaurant critic for The Telegraph and famous for his acerbic criticisms on the hit BBC show MasterChef, tackles this enormous subject with his typical wit and precision.

Camas Davis was at an unhappy crossroads. A longtime magazine writer and editor in the food world, she'd returned to her home state of Oregon with her boyfriend from New York City to take an appealing job at a Portland lifestyle magazine. But neither job nor boyfriend delivered on her dreams, and in the span of a year, Davis was unemployed and on her own. Disillusioned by the years she’d spent mediating the lives of others for a living, she had no idea what to do next. She did know one thing: She no longer wanted to write about the real thing; she wanted to be the real thing.

From the Lambic breweries of Belgium, where beer is fermented with wild yeasts drawn down from the air around the brewery, to the aquifers below Burton-on-Trent, where the brewing water is rumored to contain life-giving qualities, Miracle Brew tells the full story behind the amazing role each of these fantastic four - a grass, a weed, a fungus, and water - has to play.

Combining an insider's passion with down-to-earth humor, chef and food writer Patric Kuh traces the evolution of American high-style restaurants from the 1941 opening of Le Pavillon to the recent rise of less traditional restaurants, such as Le Cirque, Spago, and Danny Meyer's Union Square group. Kuh takes readers inside this high-stakes business, sharing little-known anecdotes, describing legendary cooks and bright new star chefs, and relating his own reminiscences.

These are bread recipes like our grandmothers made, but now it's so much easier with the help of a bread-making machine. Simply add lots of delicious ingredients in the machine, set the timer, and away it goes. As the aroma fills your home, a rush of memories will fill your mind and tempt your tongue. These recipes are easy to follow and will not have you tiptoeing across the kitchen floor for fear of having the bread fall or crossing your fingers for a scrumptious result...these recipes deliver in ease and flavor.

Another sourdough cookbook from the creator of Sourdough Simplified! This bread is iconic for its crispy crust, airy and springy crumb, and unique tangy flavor and it all begins with a fermented concoction called a starter. The process may seem extensive, Perfect Pairings: Sourdough Bread Serving Suggestions for Every Meal, brought to you by the owner and creator of Sour Dough Simplified: A beginners Guide to Crafting the Perfect Loaves, will show you how easy it can be to whip up a delicious array of artisanal sourdough breads and how to pair it with the perfect foods to complete your meal!

Dogs Deserve Home-Cooked Meals: A Comprehensive Look at Planning and Preparing Homemade Dog Food, is the ultimate guide to making delicious and nutritious meals for your furry friend. This book offers a comprehensive look at the benefits of homemade dog food, as well as a variety of recipes and meal ideas for dogs at different life stages.

Since its earliest days, The New Yorker has been a tastemaker: literally. As the home of A. J. Liebling, Joseph Wechsberg, and M. F. K. Fisher, who practically invented American food writing, the magazine established a tradition that is carried forward today by irrepressible literary gastronomes, including Calvin Trillin, Bill Buford, Adam Gopnik, Jane Kramer, and Anthony Bourdain. Now, in this indispensable collection, The New Yorker dishes up a feast of delicious writing on food and drink.

Discover the timeless art of preserving food and relish the flavors of each season, any time you please.