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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.

Take the first step towards a healthier you with Keto Kickstart: Beginner-Friendly Recipes for a Healthy Lifestyle! This comprehensive guide is perfect for anyone new to the ketogenic diet.

If you are someone who enjoys his sauerkraut and pickled veggies, you have already begun to enjoy the taste of delicious fermented foods. The process of fermentation is basically a chemical reaction. It changes complex substances into simpler compounds that contain digestive enzymes, gut-friendly bacteria, and quite a few other nutrients. This means that when you consume fermented foods, they are not just delicious, but they are also easy to digest and full of nutrients.

¡Transforma tus comidas con la magia de la cocina vegetariana! Este libro está diseñado para principiantes, con recetas detalladas y consejos prácticos para hacer que cada plato sea nutritivo, colorido y delicioso. Aprende a preparar desde ensaladas frescas hasta platos completos, con explicaciones sencillas y técnicas básicas que te guiarán en cada paso.

Before New York City was the Big Apple, it could have been called the Big Oyster. Now award-winning author Mark Kurlansky tells the remarkable story of New York by following the trajectory of one of its most fascinating inhabitants–the oyster, whose influence on the great metropolis remains unparalleled.

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.

During a 30-year boom period in France between the end of World War II and the 1974 oil crisis, Paris was not only the world's most delicious, stylish, and exciting tourist destination; it was also the world capital of gastronomic genius and innovation. The Gourmands' Way explores the lives and writings of six Americans who chronicled the food and wine of this era, paying particular attention to their individual struggles as writers, to their life circumstances, and to their particular genius at sharing awareness of French food with mainstream American audiences.

Award-winning journalist Simran Sethi explores the history and cultural importance of our most beloved tastes, paying homage to the ingredients that give us daily pleasure while providing a thoughtful wake-up call to the homogenization that is threatening the diversity of our food supply.

This book is not about how marijuana can heal your discomfort. Instead, it is about how to consume marijuana when you can’t consume it the conventional ways as most people do. If you are like me, then I am sure you dislike smoking and want to stay as far away from that as possible. But I still want to enjoy this natural miracle we call marijuana. I will show you how you can make edibles that are delicious with just CBD or with THC or with both. So there is something for everybody.

A settant'anni suonati, dopo aver passato oltre un ventennio a raccogliere, e provare (!), le tante ricette regionali, Artusi pubblica "La Scienza in cucina e l'Arte di mangiar bene", destinato a diventare una vera e propria bibbia popolare. Spartiacque nella cultura gastronomica italiana, ha subito conquistato, con la sua prosa limpida e vivace e i gustosi aneddoti, un posto nei cuori, nelle biblioteche e nelle cucine dell’intero paese. Con questo titolo debutta la collana AudioCook a cura di Luisanna Messeri, talentuosa scrittrice e volto amato della cucina in tv. Ospite fisso alla Prova del Cuoco, dove sforna con vulcanica allegria piatti ispirati alla grande tradizione nostrana.

Journeying through the decades, this book profiles a diverse array of influential hostesses. With each historic era comes iconic recipes, featuring a total of forty main cocktails and more than 100 variations that listeners can make at home. Whether its happy hour punch a la Martha Washington or a Harlem Renaissance-inspired Green Skirt, listeners will find that many of the ingredients and drinks they're familiar with today wouldn't be here without the hostesses who served them first.

The Apple: A Delicious History tells the engrossing and richly informative story of a fruit with a unique attachment to the human story. The 10,000-year tale of the round and pleasantly crunchy products of the trees of the genus Malus embraces not only culinary, horticultural, social and commercial history but also age-old traditions in mythology, folklore and religion.

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

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!

From his first apprenticeship in France to his Michelin-starred restaurant empire, Jean-Georges Vongerichten’s cuisine is inspired by the freshest ingredients, the simplest techniques, and the drive to make the ordinary perfect. It all started at home. JGV is an invitation into the kitchen with a master chef. With humor and heart, Jean-Georges looks back on success and failure, sharing stories of cooking with legendary chefs Paul Bocuse and Louis Outhier, traveling in search of new and revelatory flavors, and building menus of his own.

The United States boasts a culturally and ethnically diverse population which makes for a continually changing culinary landscape. But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. In Eight Flavors, Lohman sets out to explore how these influential ingredients made their way to the American table.

One of the great science and health revelations of our time is the danger posed by meat-eating. Every day, it seems, we are warned about the harm producing and consuming meat can do to the environment and our bodies. Many of us have tried to limit how much meat we consume, and many of us have tried to give it up altogether. But it is not easy to resist the smoky, cured, barbecued, and fried delights that tempt us.

Having conquered the world's taste buds and established itself as a staple in our daily lives, coffee has mirrored the moods and movements of society for centuries - yet, how much do we know about its history? In his riveting new book, A Short History of Coffee, Gordon Kerr investigates the fascinating history behind the global obsession with coffee, from its Ethiopian origins, the legends, myths, geographical locations and somewhat eccentric characters that have helped make it the staple that it is today.

Chris Smith’s first encounter with okra was of the worst kind: slimy fried okra at a greasy-spoon diner. Despite that dismal introduction, Smith developed a fascination with okra, and as he researched the plant and began to experiment with it in his own kitchen, he discovered an amazing range of delicious ways to cook and eat it, along with ingenious and surprising ways to process the plant from tip-to-tail: pods, leaves, flowers, seeds, and stalks. Smith talked okra with chefs, food historians, university researchers, farmers, homesteaders, and gardeners.