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Cookbooks & Food
From mass-produced lagers to craft-brewery IPAs, from beers made in Trappist monasteries according to traditional techniques to those created by innovative local brewers seeking to capture regional terroir, the world of beer boasts endless varieties. The diversity of beer does not only reflect the differences among the people and cultures who brew this beverage. It also testifies to the vast range of plants that help give different styles of beer their distinguishing flavor profiles.
This book is a comprehensive and beautifully illustrated compendium of the characteristics and properties of the plants used in making beer around the world. The botanical expert Giuseppe Caruso presents scientifically rigorous descriptions, accompanied by his own hand-drawn ink images, of more than 500 species. For each one, he gives the scientific classification, common names, and information about morphology, geographical distribution and habitat, and cultivation range. Caruso provides detailed information about each plant's applications in beer making, including which of its parts are employed, as well as its chemical composition, its potential toxicity, and examples of beers and styles in which it is typically used. The book also considers historical uses, aiding brewers who seek to rediscover ancient and early modern concoctions. This book will appeal to a wide audience, from beer aficionados to botany enthusiasts, providing valuable information for homebrewers and professional beer makers alike. It reveals how botanical knowledge can open new possibilities for today's and tomorrow's brewers.
"Do not let the peasant know how good cheese is with pears" goes the old saying. Intrigued by these words and their portent, Massimo Montanari unravels their origin and utility. Perusing archival cookbooks, agricultural and dietary treatises, literary works, and anthologies of beloved sayings, he finds in the nobility's demanding palates and delicate stomachs a compelling recipe for social conduct.
At first, cheese and its visceral, earthy pleasures were treated as the food of Polyphemus, the uncivilized man-beast. The pear, on the other hand, became the symbol of ephemeral, luxuriant pleasure-an indulgence of the social elite. Joined together, cheese and pears adopted an exclusive savoir faire, especially as the "natural phenomenon" of taste evolved into a cultural attitude. Montanari's delectable history straddles written and oral traditions, economic and social relations, and thrills in the power of mental representation. His ultimate discovery shows that the enduring proverb, so wrapped up in history, operates not only as a repository of shared wisdom but also as a rich locus of social conflict.
Fully Revised and Updated, The Complete Joy of Homebrewing is everything you need to know to brew beer at home from start to finish including new recipes, updated charts on hop varieties, secrets to fermentation, beer kit tips, and more--from the master of homebrewing.
The Complete Joy of Homebrewing is the essential guide to understanding and making beer, from stouts, ales, lagers, and bitters, to specialty beers and meads. Everything to get started is here: the basics of building a home brewery, world-class proven recipes, easy-to-follow instructions, and the latest advancements in brewing. Master brewer Charlie Papazian also includes the history and lore of beer, the science behind brewing, and tips on how to create your own original ale.
This completely revised and updated edition includes:
- Prepare more than 100 fast and delicious recipes
- Feed a family--kids included--healthy foods they'll love
- Make entertaining easy and nutritious More timely than ever now that newest edition of The Dietary Guidelines for Americans has for the first time placed hard limits on the amount of sugar we should consume, The Fat Chance Cookbook shows you how to lose weight, find your way back to health, and still enjoy delectable, memorable meals.
Ferment gives you all that's needed to start your fermented foods adventure--whether you want to make simple pickles, dive into lactofermentation, or discover flavor-packed meals to cook with your homemade (or store-bought!) ferments.
Pickles and ferments bring so much flavor and variety to meals, and they're much easier to make than they seem. Enter third-culture cook and fermenting expert Kenji Morimoto, who shows just how simple it is to introduce homemade kimchi, sauerkraut, kombucha, miso, super-quick pickles, and more into your everyday cooking with delicious, gut-healthy results.
Recent research encourages us to eat thirty plants a week to help our microbiome to thrive. Thanks to Kenji's inventive, globally inspired recipes, eating fermented foods becomes a pleasure as well as the healthiest choice. Whether it's Kimchi Onion Bhajis served with Cilantro and Mint Miso Chutney, Green Bean Miso Soup with Curried Crispy Lima Beans, Kombucha Sorbet, or Preserved Rhubarb and Mixed Berry Pound Cake, this is flavor-forward food like you haven't seen before.
Part one shows you how to make your own ferments and pickles, giving you all the trouble-shooting advice and step-by-step guidance you need, plus plenty of Kenji's unique spins: think Watermelon Rind Kimchi, Pumpkin Miso, and Koji Chimichurri. Part two introduces easy and irresistible apps, dinners, desserts, and even cocktails to make with them. (Or, if you prefer, you can prepare them with your favorite store-bought products instead.)
Ferment is a stylish and practical cookbook that will help you bring this ancient technique into your own kitchen.
This edition has been adapted for the US market.
Los Angeles Times Best Cookbooks 2020
Saveur Magazine "Favorite Cookbook to Gift"
Esquire Magazine Best Cookbooks of 2020
"The book weaves in reflections on art, religion, culture, music, and more, so even if you're not an epicure, there's something for everyone."--Men's Journal
Bestselling author Sandor Katz--an "unlikely rock star of the American food scene" (New York Times), with over 500,000 books sold--gets personal about the deeper meanings of fermentation.
In 2012, Sandor Ellix Katz published The Art of Fermentation, which quickly became the bible for foodies around the world, a runaway bestseller, and a James Beard Book Award winner. Since then his work has gone on to inspire countless professionals and home cooks worldwide, bringing fermentation into the mainstream.
In Fermentation as Metaphor, stemming from his personal obsession with all things fermented, Katz meditates on his art and work, drawing connections between microbial communities and aspects of human culture: politics, religion, social and cultural movements, art, music, sexuality, identity, and even our individual thoughts and feelings. He informs his arguments with his vast knowledge of the fermentation process, which he describes as a slow, gentle, steady, yet unstoppable force for change.
Throughout this truly one-of-a-kind book, Katz showcases fifty mesmerizing, original images of otherworldly beings from an unseen universe--images of fermented foods and beverages that he has photographed using both a stereoscope and electron microscope--exalting microbial life from the level of "germs" to that of high art. When you see the raw beauty and complexity of microbial structures, Katz says, they will take you "far from absolute boundaries and rigid categories. They force us to reconceptualize. They make us ferment."
Fermentation as Metaphor broadens and redefines our relationship with food and fermentation. It's the perfect gift for serious foodies, fans of fermentation, and non-fiction readers alike.
"It will reshape how you see the world."--Esquire
In 1929, a newly married M.F.K. Fisher said goodbye to a milquetoast American culinary upbringing and sailed with her husband to Dijon, where she tasted real French cooking for the first time. The Gastronomical Me is a chronicle of her passionate embrace of a whole new way of eating, drinking, and celebrating the senses. As she recounts memorable meals shared with an assortment of eccentric and fascinating characters, set against a backdrop of mounting pre-war tensions, we witness the formation not only of her taste but of her character and her prodigious talent.
Why grow mushrooms?
Mushrooms are a joy to grow--for food, as a garden feature, or just for fun--and it's easier than you think! How to Grow Mushrooms from Scratch covers 19 varieties, from button (always versatile) to reishi (a medicinal powerhouse). Plus, here are delicious recipes, preserving methods, and more.
Where can you grow mushrooms?
Mushrooms will thrive in your garden, on your windowsill, and even in your basement. The key is to pick the right growing medium for your mushroom--a log, a bale of hay, or a simple pot of dirt--and give it a little shade.
How to grow mushrooms!
Experts Magdalena and Herbert Wurth explain every step of cultivation--whether starting from a kit, a culture, or a grown mushroom you'd like to propagate. From protecting mushrooms in extreme weather, to troubleshooting pests, here is expert advice for beginners and experienced growers alike!
--from the Introduction
Start where you are. Feed yourself. Do your best, and then let go. Be helpful. Slow down. Don't be afraid of food.
Alana Chernila has these phrases taped to her fridge, and they are guiding principles helping her to stay present in her kitchen. They also provide the framework for her second book. In The Homemade Kitchen she exalts the beautiful imperfections of food made at home and extends the lessons of cooking through both the quotidian and extraordinary moments of the day. Alana sees cooking as an opportunity to live consciously, not just as a means to an end. Written as much for the reader as the cook, The Homemade Kitchen covers a globe's worth of flavors and includes new staples (what Alana is known for) such as chèvre, tofu, kefir, kimchi, preserved lemons, along with recipes and ideas for using them. Here, too, are dishes you'll be inspired to try and that you will make again and again until they become your own family recipes, such as Broccoli Raab with Cheddar Polenta, a flavor-forward lunch for one; Roasted Red Pepper Corn Chowder, "late summer in a bowl"; Stuffed Winter Squash, rich with leeks, chorizo, apples, and grains; Braised Lamb Shanks that are tucked into the oven in the late afternoon and not touched again until dinner; Corn and Nectarine Salad showered with torn basil; perfect share-fare Sesame Noodles; Asparagus Carbonara, the easiest weeknight dinner ever; and sweet and savory treats such as Popovers, Cinnamon Swirl Bread, Summer Trifle made with homemade pound cake and whatever berries are ripest, and Rhubarb Snacking Cake. In this follow-up to Alana's wildly successful debut, The Homemade Pantry, she once again proves herself to be the truest and least judgmental friend a home cook could want.
Ramen, like pizza or hamburgers, is a bundle of traditions, conventions, cultural trends, proscriptions, and crazed opinions. As a food writer, recipe developer, and ramen geek, Sho Spaeth has spent over two decades trying to make sense of it all, adapting common ramen-making techniques to his kitchen at home, and coming up with recipes that are representative of a range of ramen styles.
Recipes include:
Classic shoyu ramen - Shio tanmen with clam stock - Miso ramen - Spicy tantanmen - Pork rib tsukemen - Soupless ramen (mazemen) - Vegan chickpea ramen
With over 100 step-by-step photographs, Homemade Ramen shows you how to make every element in 13 bowls of ramen from scratch, from the soup and seasoning to the springy noodles and a wide range of toppings. More than that, the book shows that making ramen is easy, and it gives you everything you need to geek out on ramen on your own.
Hailed as "a more hip Joy of Cooking" by the Washington Post, Mark Bittman's award-winning book How to Cook Everything has become the bible for a new generation of home cooks, and the series has more than 1 million copies in print. Now, with How to Cook Everything: Vegetarian, Bittman has written the definitive guide to meatless meals-a book that will appeal to everyone who wants to cook simple but delicious meatless dishes, from health-conscious omnivores to passionate vegetarians.
How to Cook Everything: Vegetarian includes more than 2,000 recipes and variations-far more than any other vegetarian cookbook. As always, Bittman's recipes are refreshingly straightforward, resolutely unfussy, and unfailingly delicious-producing dishes that home cooks can prepare with ease and serve with confidence. The book covers the whole spectrum of meatless cooking-including salads, soups, eggs and dairy, vegetables and fruit, pasta, grains, legumes, tofu and other meat substitutes, breads, condiments, desserts, and beverages. Special icons identify recipes that can be made in 30 minutes or less and in advance, as well as those that are vegan. Illustrated throughout with handsome line illustrations and brimming with Bittman's lucid, opinionated advice on everything from selecting vegetables to preparing pad Thai, How to Cook Everything: Vegetarian truly makes meatless cooking more accessible than ever.
Praise for How to Cook Everything Vegetarian
"Mark Bittman's category lock on definitive, massive food tomes continues with this well-thought-out ode to the garden and beyond. Combining deep research, tasty information, and delicious easy-to-cook recipes is Mark's forte and everything I want to cook is in here, from chickpea fries to cheese soufflés."
--Mario Batali, chef, author, and entrepreneur
"How do you make an avid meat eater (like me) fall in love with vegetarian cooking? Make Mark Bittman's How to Cook Everything Vegetarian part of your culinary library."
--Bobby Flay, chef/owner of Mesa Grill and Bar Americain and author of the Mesa Grill Cookbook
"Recipes that taste this good aren't supposed to be so healthy. Mark Bittman makes being a vegetarian fun."
--Dr. Mehmet Oz, Professor of Surgery, New York-Presbyterian/Columbia Medical Center and coauthor of You: The Owner's Manual
The Definitive Guide to Insects as a Sustainable Food Source
In The Insect Cookbook, two entomologists and a chef make the case for insects as a sustainable source of protein for humans and a necessary part of our future diet. They provide consumers and chefs with the essential facts about insects for culinary use, with recipes simple enough to make at home yet boasting the international flair of the world's most chic dishes. "Invite politicians to dinner and let them tell the world how delicious it is.... They will proudly go around and say, 'I ate crickets, I ate locusts, and they were delicious.'"--Kofi Annan The Insect Cookbook features delicious recipes and interviews with top chefs, insect farmers, political figures, and nutrition experts, including chef René Redzepi, whose establishment was elected three times as "best restaurant of the world"; Kofi Annan, former secretary-general of the United Nations; and Daniella Martin of Girl Meets Bug. The book contains all you need to know about cooking with insects, where to buy them, which ones are edible, and how to store and prepare them at home and in commercial spaces.
Eating is a multisensory experience, yet chefs and scientists have only recently begun to deconstruct food's components, setting the stage for science-based cooking. In this global collaboration of essays, chefs and scientists advance culinary knowledge by testing hypotheses rooted in the physical and chemical properties of food. Using traditional and cutting-edge tools, ingredients, and techniques, these pioneers create, and sometimes revamp, dishes that respond to specific desires and serve up an original encounter with gastronomic practice.
From the seemingly mundane to the food fantastic--from grilled cheese sandwiches, pizzas, and soft-boiled eggs to Turkish ice cream, sugar glasses, and jellified beads--the essays in The Kitchen as Laboratory cover a range of creations and their history and culture. They consider the significance of an eater's background and dining atmosphere and the importance of a chef's methods, as well as the strategies used to create a great diversity of foods and dishes. This collection will delight experts and amateurs alike, especially as restaurants rely more on science-based cooking and recreational cooks increasingly explore the physics and chemistry behind their art. Contributors end each essay with their personal thoughts on food, cooking, and science, offering rare insight into a professional's passion for playing with food.
Whether you get your mushrooms from the supermarket or straight from the forest floor, The Mushroom Hunter's Kitchen will help you make the most of your haul.
Because the right cooking method can transform a mushroom from meh to mouthwatering, professional chef and mushroom foraging expert Chad Hyatt starts by sharing the best techniques to use for dozens of varieties, from the humble button mushroom to the revered morel, the common oyster mushroom to the elusive huitlacoche.
Next, he shares his favorite recipes for making mushrooms the highlight of any meal:
Intrigued by a recipe, but don't have the right mushroom on hand? No problem! Most recipes are highly flexible, so you can use what you have. Mushroom Substitutions boxes next to each recipe point you to the best alternatives.
Filled with expert tips and creative flavor combinations, The Mushroom Hunter's Kitchen is the definitive guide to cooking with wild and store-bought mushrooms.
To help chefs and diners get the most from this unique chile's great taste-without an overpowering pungency-Dave DeWitt, the noted Pope of Peppers, has compiled a complete guide to growing, harvesting, preserving and much more-topped off with dozens of delicious recipes for dishes, courses, and meals of every kind.
A delightful and hilarious classic about the joys of the table, The Physiology of Taste is the most famous book about food ever written. First published in France in 1825 and continuously in print ever since, Jean Anthelme Brillat-Savarin's masterpiece is a historical, philosophical, and epicurean collection of recipes, reflections, and anecdotes on everything and anything gastronomical. Brillat-Savarin--who famously stated "Tell me what you eat and I shall tell you what you are"--shrewdly expounds upon culinary matters that still resonate today, from the rise of the destination restaurant to matters of diet and weight, and in M. F. K. Fisher, whose commentary is both brilliant and amusing, he has an editor with a sensitivity and wit to match his own.
Lifting its name from the Persian word for "herbs," Sabzi is a collection of more than 80 accessible, plant-forward recipes that celebrate the best of Mediterranean, Middle Eastern, and South Asian flavors. From bountiful salads to fragrant soups, colorful mezze, and heart-warming mains, Yasmin invites home cooks to eat better for the health of people and the planet, while staying connected to the traditional food cultures that make us who we are.
From James Beard Award winner and New York Times-bestselling author of The Art of Fermentation the recipes, processes, cultural traditions, and stories from around the globe that inspire Sandor Katz and his life's work--a cookbook destined to become a modern classic essential for every home chef.
"Sandor's life of curiosity-filled travel and exploration elicits a sense of wonder as tastes, sights, and smells leap off the pages to ignite your imagination."--David Zilber, chef, fermenter, food scientist, and coauthor of The Noma Guide to Fermentation
"Sandor Katz transposes his obsession with one of mankind's foundational culinary processes into a cookbook-cum-travelogue."--The New York Times
"There is perhaps nobody more broadly knowledgeable and contagiously curious about the world's fermentation traditions than the effervescent Sandor Katz."--Civil Eats
"It's a fantastic read for anyone."--Food52
For the past two decades, fermentation expert and bestselling author Sandor Katz has traveled the world, both teaching and learning about the many fascinating and delicious techniques for fermenting foods. Wherever he's gone, he has gleaned valuable insights into the cultures and traditions of local and indigenous peoples, whether they make familiar ferments like sauerkraut or less common preparations like natto and koji.
In his latest book, Sandor Katz's Fermentation Journeys, Katz takes readers along with him to revisit these special places, people, and foods.
This cookbook goes far beyond mere general instructions and explores the transformative process of fermentation through:
It contains over 60 recipes for global ferments, including:
Sandor Katz's Fermentation Journeys reminds us that the magical power of fermentation belongs to everyone, everywhere. Perfect for adventurous foodies, armchair travelers, and fermentation fanatics who have followed Katz's work through the years--from Wild Fermentation to The Art of Fermentation to Fermentation as Metaphor--this book reflects the enduring passion and accumulated wisdom of this unique man, who is arguably the world's most experienced and respected advocate of all things fermented.
"The Godfather of the Fermentation Revival . . . [Katz is] a globe-trotting mascot for the power of bacteria and yeast to create delicious food."--GQ
"This international romp is funky in the best of ways."--Publishers Weekly
"Fascinating and full of delicious stuff. . . . I'm psyched to cook from this book."--Francis Lam, The Splendid Table
"[Katz is] rock in the fermentation world and a true inspiration of mine . . . making fermentation approachable and fun (as it should be)."--Brad Leone, Bon Appétit
More Praise for Sandor Katz:
"His teachings and writings on fermentation have changed lives around the world."--BBC
"The fermentation movement's guru."--USA Today
"A fermentation master."--The Wall Street Journal
Delectable recipes from the medieval Middle East
This popular thirteenth-century Syrian cookbook is an ode to what its anonymous author calls the "greater part of the pleasure of this life," namely the consumption of food and drink, as well as the fragrances that garnish the meals and the diners who enjoy them. Organized like a meal, Scents and Flavors opens with appetizers and juices and proceeds through main courses, side dishes, and desserts. Apricot beverages, stuffed eggplant, pistachio chicken, coriander stew, melon crepes, and almond pudding are seasoned with nutmeg, rose, cloves, saffron, and the occasional rare ingredient such as ambergris to delight and surprise the banqueter. Bookended by chapters on preparatory perfumes, incenses, medicinal oils, antiperspirant powders, and after-meal hand soaps, this comprehensive culinary journey is a feast for all the senses. With the exception of a few extant Babylonian and Roman texts, cookbooks did not appear on the world literary scene until Arabic speakers began compiling their recipe collections in the tenth century, peaking in popularity in the thirteenth century. Scents and Flavors quickly became a bestseller during this golden age of cookbooks and remains today a delectable read for cultural historians and epicures alike. An English-only edition.