The Beetlebung Farm Cookbook
By Chris Fischer, Gabriela Herman
THE BEETLEBUNG FARM COOKBOOK celebrates the seasonal farm- and ocean-to-table fare that has won accolades for chef Chris Fischer. After working at top restaurants in New York and London, Fischer returned to his family farm on Martha's Vineyard to grow the freshest produce, raise organic livestock, fish the surrounding waters, and gather friends for unforgettable meals, often served in the farm's greenhouse under the stars. The book includes more than 100 recipes, organized seasonally and presented on hand-printed letterpress menus with dishes like Lobster Pan Roast, Fennel Sausage with Oysters, and Roast Leg of Lamb. Whether raking for clams in winter or planting rows of asparagus, Fischer shares a love of family, farming, and food that will captivate readers. Gorgeous color photography by Gabriela Herman accompany the stories and recipes throughout.
By Judith Fertig
colourful, flavorful home-baked treats just say happy," and Bake Happy is all about adding a bit of joy back into your kitchen. A sweet baking book that will bring a smile to the dessert table, Bake Happy includes 100 recipes for cheerful cupcakes and cookies, bars and brownies, tarts and turnovers, and delicious cakes that are speckled, marbled, and striped. This cookbook can be used year-round and will satisfy your sweet tooth and your soul. Whether you're in the mood for creamy chocolate, colourful cake layers, tasty cake batter, or special occasion desserts, you'll find recipes for Citrus Glazed Sunset Cake, Rustic Cherry Pudding, Secret Filling Devil's Food Cupcakes, and more. There are also various options for colour and flavor combinations, and 30+ full-colour photos throughout.
Best Food Writing 2014
By Holly Hughes
For fourteen years, Best Food Writing has served up the creme de la creme of the year's food writing. The 2014 edition once again offers the tastiest prose of the year, from a range of voices: food writing stars, James Beard Award winners, writer-chefs, bestselling authors, and up-and-coming bloggers alike. With new sections devoted to "A Table for Everyone" and "Back to Basics," you'll find a topic and a flavor for every appetite,the cutting-edge, the thoughtful, the provocative, and the hilarious,a smorgasbord of treats for the foodie in all of us.Contributors include: Elissa Altman, Dan Barber, Monica Bhide, Sara Bir, John Birdsall, Jane Black, Frank Bruni, Albert Burneko, Tom Carson, Brent Cunningham, John T. Edge, Barry Estabrook, Amy Gentry, Adam Gopnik, Matt Goulding, John Gravois, Alex Halberstadt, Sarah Henry, Jack Hitt, Steve Hoffman, Ann Hood, Silas House, Rowan Jacobsen, John Kessler, Kate Krader, Francis Lam, David Leite, Irvin Lin, J. Kenji Lopez-Alt, Daniella Martin, Dave Mondy, Erin Byers Murray, Rick Nichols, Kim O'Donnel, Josh Ozersky, Kevin Pang, Ben Paynter, Michael Procopio, Jay Rayner, Besha Rodell, Anna Roth, Adam Sachs, Eli Saslow, David Sax, Oliver Strand, Laura Taxel, JT Torres, Molly Watson, Joe Yonan, Eagranie Yuh
The Baron's Honourable Daughter
By Lynn Morris
Bestselling author Lynn Morris weaves an inspirational Regency era romance rich in period detail. The Honourable Miss Valeria Segrave is truly the unwanted stepchild. When her mother married the Earl of Maledon, he took Valeria into his home, but he never accepted her. When her stepfather suddenly dies, Valeria must take charge of her gentle, distraught mother and the vast estate that now belongs to her six-year-old half-brother, the new Earl of Maledon. Valeria finds every day a struggle as she tries to establish authority with servants, stewards, and solicitors--all men. The only person that can help her is a distant kinsman of the Earls of Maledon, Alastair, Lord Hylton. Handsome and noble, she senses under the veneer of his flawless and gentlemanly behavior that she does not quite measure up to Lord Hylton's expectations of a refined lady. In light of that, accepting his help and feeling under a burden of gratitude to him is almost unbearable. When at last Valeria goes to London for the glittering Season, she gets into a series of escapades. To her chagrin, it seems that Lord Hylton is always there to witness, criticize, and correct her behavior. But if she must engage in this battle of wits and wills with Alastair, Valeria vows she's going to win--one way or another.
By Eric Jager
A riveting true story of murder and detection in 15th-century Paris, by one of the most brilliant medievalists of his generation.On a chilly November night in 1407, Louis of Orleans was murdered by a band of masked men. The crime stunned and paralyzed France since Louis had often ruled in place of his brother King Charles, who had gone mad. As panic seized Paris, an investigation began. In charge was the Provost of Paris, Guillaume de Tignonville, the city's chief law enforcement officer--and one of history's first detectives. As de Tignonville began to investigate, he realized that his hunt for the truth was much more dangerous than he ever could have imagined.A rich portrait of a distant world, BLOOD ROYAL is a gripping story of conspiracy, crime and an increasingly desperate hunt for the truth. And in Guillaume de Tignonville, we have an unforgettable detective for the ages, a classic gumshoe for a cobblestoned era.
Best Food Writing 2013
By Holly Hughes
Best Food Writing is the place where readers and food writers meet to celebrate the most delicious prose of the year,serving up everything to whet your appetite from entertaining blogs to provocative journalism. This year's edition includes food writing stars (Michael Pollan, Pete Wells, and Jonathan Gold) as well as intriguing new voices (Matt Goulding and Erin Byers Murray) and celebrated chef-writers (Gabrielle Hamilton and Eddie Huang) for yet another collection of "strong writing on fascinating topics that will appeal to foodies and essay lovers alike" ( Kirkus Reviews ).Contributors include: Katie Arnold-Ratcliff, Elissa Altman, Karen Barichievy, Peter Barrett, Dan Barry, Edward Behr, Alan Brouilette, Tim Carman, Bethany Jean Clement, Aleksandra Crapanzano, Sarah DiGregorio, Barry Estabrook, Kim Foster, Ian Froeb, Jonathan Gold, Diane Goodman, Matt Goulding, Paul Graham, Dara Moskowitz Grumdahl, Gabrielle Hamilton, Tim Hayward, Bernard Herman, Eddie Huang, Rowan Jacobsen, John Kessler, Todd Kliman, Corby Kummer, Francis Lam, J. Kenji Lopez-Alt, Tracie McMillan, Joy Manning, Brett Martin, Erin Byers Murray, Kim O'Donnel, Kevin Pang, Carol Penn-Romine, Michael Pollan, Michael Procopio, Steven Rinella, Hank Shaw, Katharine Shilcutt, Erica Strauss, Mike Sula, John Swansburg, Molly Watson, Pete Wells, Katherine Wheelock, Chris Wiewiora, Lily Wong
Bully Beef and Boiled Sweets
By James Mannion
For over three hundred years, the British Armed Forces has been made up of brave men and women who put themselves in harm's way so the rest of us can sleep soundly in our beds. Marching alongside, no matter where in the world, was the chef, who had to be just as handy with a Browning L9A1 9mm semi-automatic as a whisk and a garlic crusher. Bully Beef and Boiled Sweets is a celebration of the skills and achievements of this country's military chefs. . Discover what troops are fed now. See what has been served up in the major conflicts, from the Great War to the present day. . Learn how to catch, kill and cook your food when stranded in the middle of nowhere . Hear what some of our most famous ex-servicemen enjoyed eating whilst they were in the British Forces.So for anyone who ever pretended a tree branch was a machine gun, who admire what our Forces go through every day and who want to improve their kitchen skills, Bully Beef and Boiled Sweets is for you.
The Book of Schmaltz
By Michael Ruhlman
For culinary expert Michael Ruhlman, the ultimate goal in cooking is flavour and for certain dishes nothing introduces it half as well as schmaltz. A staple ingredient in traditional Jewish cuisine, schmaltz (or rendered chicken fat), is at risk of disappearing from use due to modern dietary trends and misperceptions about this versatile and flavor-packed ingredient.THE BOOK OF SCHMALTZ acts as a primer on schmaltz, taking a fresh look at traditional dishes like kugel, kishke and kreplach and also venturing into contemporary recipes that take advantage of the versatility of this marvelous fat. Potatoes cooked with schmaltz take on a crispness and satisfying flavour that vegetable oil can't produce. Meats and starches have a depth and complexity that set them apart from the same dishes prepared with olive oil or butter.What's more, schmaltz provides a unique link to the past that ought to be preserved. 'Schmaltz is like a thread that runs through a great tapestry,' says Ruhlman's neighbour, Lois, whose cooking inspired his own journey into the world of schmaltz. 'It's a secret handshake among Jews who love to cook and eat.'
Betty Goes Vegan
By Annie & Dan Shannon
Betty Crocker has been an icon in American cooking for nearly 100 years. Who doesn't love the idea of Betty and her classic family recipes? Annie and Dan Shannon were as charmed by her as everyone else--but what was a vegan to do? Use her inspiration to become a vegan "Betty," of course!BETTY GOES VEGAN is your all-in-one guide to becoming a vegan "Betty", with over 500 vegan recipes for classic family dishes. It includes some recipes inspired by The Betty Crocker Cookbook, with new ingredients and cooking instructions, and hundreds of original, never-before-seen recipes sure to please any ominvore or herbivore. With classic dishes for breakfast, lunch, dinner and dessert, including Omletes, Stews, Casseroles and Brownies, this cookbook is the essential handbook every vegan family needs.
Blue Eggs and Yellow Tomatoes
By Jeanne Kelley
Learn how to incorporate multi-ethnic flavors in your everyday meals with this visually stunning cookbook that provides strategies for both weeknight cooking and special occasions, using local and seasonal foods. Kelley's backyard kitchen garden is fresh, organic, and yields flavor-rich produce. Complete with a pet goat and Ameraucana chickens it provide her with a plentiful amount of milk and sky blue eggs, all of which inspired the more than 150 simple and delicious recipes that combine home-grown ingredients with globally influenced tastes. With a kitchen garden primer, composting guide, and gorgeous full-colour photography throughout, Blue Eggs and Yellow Tomatoes celebrates the simple joy of field-to-table cooking.
Bob's Red Mill Cookbook
By The Bob's Red Mill Family, Miriam Harris
If cooking healthier meals at home is your new resolution, look no further than Bob's Red Mill's extensive collection of high-quality grains, flours, and other mouth-watering products. The Bob's Red Mill Cookbook will help introduce new whole-grain ingredients into all of your daily meals, without a huge investment in pricey, difficult-to-locate, limited products that do more to take up space than change nutrition habits. Whole-wheat flours, brown rice, whole beans, and legumes have become prevalent in supermarkets everywhere, but among the hundreds of products milled at the Bob's Red Mill plant are also blue corn flour, quinoa, amaranth, teff, and all varieties of nuts and seeds, and they can be integrated seamlessly into any diet to delicious effect. The unique, family-owned mill has been in the business of producing healthy whole-grain products for over 30 years, and they provide here more than 350 recipes for all sorts of everyday meals: morning food, snacks and sides, main courses, soups and stews, and sweets, with plenty of vegetarian and gluten-free dishes. This practical and comprehensive cookbook is an outstanding collection of reliable recipes that reflect the Bob's Red Mill product quality, product diversity, and dedication to healthful eating. Becoming a more inventive cook is a stepping stone to a healthier outlook, incorporating better ingredients for a better life.
Best Food Writing 2005
By Holly Hughes
Best Food Writing 2005 assembles, for its sixth year, the most exceptional writing from the past year's books, magazines, newspapers, newsletters, and Web sites. Included are the best writers on everything from celebrated chefs to the travails of the home cook, from food sourcing at the greenmarket to equipping one's kitchen, from erudite culinary history to food-inspired memoirs. Like past collections, the 2005 round-up will include pieces from food-writing stars such as Robb Walsh, John Thorne, Calvin Trillin, Amanda Hesser, Ruth Reichl, Colman Andrews, Jason Epstein, and Jeffrey Steingarten. Opinionated, evocative, nostalgic, brash, thought-provoking, and sometimes just plain funny, it's a tasty sampler to dip into time and again, whether you're in the mood for caviar or hot dogs.