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    The worldwide bestseller - 1/4 million copies sold

    'Written by a World Barista Champion and co-founder of the great Square Mile roasters in London, this had a lot to live up to and it certainly does. Highly recommended for anyone into their coffee and interested in finding out more about how it's grown, processed and roasted.' (Amazon customer)


    'Whether you are an industry professional, a home enthusiast or anything in between, I truly believe this is a MUST read.' (Amazon customer)



    'Informative, well-written and well presented. Coffee table and reference book - a winner' (Amazon customer)


    'Very impressive. It's amazing how much territory is covered without overwhelming the reader. The abundant photos and images are absolutely coffee-table-worthy, but this book is so much more. I think it would be enjoyable for an obsessed coffee geek or someone who just enjoys their java.' (Amazon customer)


    For everyone who wants to understand more about coffee and its wonderful nuances and possibilities, this is the book to have.


    Coffee has never been better, or more interesting, than it is today. Coffee producers have access to more varieties and techniques than ever before and we, as consumers, can share in that expertise to make sure the coffee we drink is the best we can find. Where coffee comes from, how it was harvested, the roasting process and the water used to make the brew are just a few of the factors that influence the taste of what we drink. Champion barista and coffee expert James Hoffmann examines these key factors, looking at varieties of coffee, the influence of terroir, how it is harvested and processed, the roasting methods used, through to the way in which the beans are brewed.


    Country by country - from Bolivia to Zambia - he then identifies key characteristics and the methods that determine the quality of that country's output. Along the way we learn about everything from the development of the espresso machine, to why strength guides on supermarket coffee are really not good news. This is the first book to chart the coffee production of over 35 countries, encompassing knowledge never previously published outside the coffee industry.
    New York Times bestselling author Pam Anderson updates her classic cookbook—which put "cooking by heart" on the map—to include modern flavors and new techniques that today's home cooks will love, with new and original full-color photographs.

    It's been 17 years since the blockbuster How to Cook Without a Book was published, and Pam Anderson's method of mastering easy techniques to create simple, delicious meals is even more relevant today. From the working professional who loves cooking to the busy family member trying to get dinner on the table, today's modern home cook wants to master useful techniques and know how to stock pantries and refrigerators to pull together delicious meals on the fly.

    Understanding that most recipes are simply "variations on a theme," Pam innovatively teaches technique, ultimately eliminating the need for recipes. The new edition will reflect ingredients and techniques home cooks love to use today: chicken dishes are revamped by using thighs instead of boneless skinless breasts; hearty, dark greens like kale and swiss chard replace hearts of Romaine in salads; roasted Brussels sprouts and sweet potatoes move from side dish to the main event in more meatless entrees; plus, tips for creating a whole meal using one pot or one sheet pan (instead of dirtying multiple dishes). Each chapter contains helpful at-a-glance charts that highlight the key points of every technique and a master recipe with enough variations to keep you going until you've learned how to cook without a book.
    A James Beard Award nominee: “This year’s best bread book . . . produces fantastic results! . . . It should be a mandatory purchase for its pizza dough alone” (Salon).
     
    Acclaimed professional baker Suzanne Dunaway reveals her truly revolutionary technique for baking unforgettable breads that require no fuss and no special equipment. The crusts are lighter, chewier, and the crumb is moist, stays fresh longer, and has more intense flavor than most breads. Her ingredients are simply flour, water, yeast, salt—and passion. She uses no preservatives or additives of any kind. The recipes are her own creations, developed over years of trial and error.
     
    You will find focaccia, ciabatta, pane rustico, and pizza as well as breads from around the world such as baguette, sourdough flapjacks, blini, muffins, corn bread, brioche, African Spiced bread, kulich, and kolaches. In addition many of the basic bread doughs are fat-free, sugar-free, and dairy-free making then perfect for people on strict dietary or allergy regimes. There are also dozens of recipes for dishes you can make with bread: soufflés, soups, salads, and even desserts such as chocolate bread pudding. Plus, fun recipes to make with children.
     
    Suzanne Dunaway was the owner and head baker of Buona Forchetta Handmade Breads in Los Angeles, hailed as one of the seven best bakeries in the world by W Magazine. Gourmet called her breads “addictive.”
     
    “If kneading makes you need a sit down and need a rest, then this book will encourage you back into the kitchen. A great bread making class for all of us lazy bread makers.” —Foodepedia
     
    “Fabulous.” —The Telegraph
    New England Soup Factory soups are like no other soups, and now you can recreate them in your own home. Soups will no longer be the appetizers or side dishes thanks to the delicious and easy-to-follow recipes found in the New England Soup Factory Cookbook.

    With more than 100+ of the best soup recipes Boston has to offer accompanied by fun stories and beautiful full-color photography, get ready to delight all your friends at your next gathering. The collection of soups in the New England Soup Factory Cookbook are both scrumptious and versatile to all occasions.

    The New England Soup Factory is the legendary Boston-based restaurant offering a mix of soups, salads, and sandwiches so good that it claimed the Best of Boston award four times. Owner Marjorie Druker gives you access to all the ingredients, recipes, and cooking methods that put the New England Soup Factory on the map.

    The New England Soup Factory Cookbook contains 100+ of Boston's best-tasting traditional and creative soup recipes such as...

    • New England Clam Chowder
    • Wild Mushroom and Barley Soup
    • Curried Crab and Coconut Soup
    • Raspberry-Nectarine Gazpacho
    • Cucumber-Buttermilk Soup

    The New England Soup Factory Cookbook also offers recipes perfect for...

    • Holiday parties and family dinners
    • Church potlucks and school get-togethers
    • Work picnics and lunches
    • Tailgating, Super Bowl parties, and any sports event
    • Fall evenings and summer nights
    • Cookouts and pool parties
    • 4th of July, Thanksgiving, Easter, and Christmas

    This cookbook is the ideal Christmas or birthday gift for any chef regardless of experience. Don't forget to consider it while you plan your next Thanksgiving or Easter family meal.

    An unprecedented behind-the-scenes view into the life of Anthony Bourdain from the people who knew him best 

    When Anthony Bourdain died in June 2018, fans around the globe came together to celebrate the life of an inimitable man who had dedicated his life to traveling nearly everywhere (and eating nearly everything), shedding light on the lives and stories of others. His impact was outsized and his legacy has only grown since his death.

    Now, for the first time, we have been granted a look into Bourdain’s life through the stories and recollections of his closest friends and colleagues. Laurie Woolever, Bourdain’s longtime assistant and confidante, interviewed nearly a hundred of the people who shared Tony’s orbit—from members of his kitchen crews to his writing, publishing, and television partners, to his daughter and his closest friends—in order to piece together a remarkably full, vivid, and nuanced vision of Tony’s life and work. 

    From his childhood and teenage days, to his early years in New York, through the genesis of his game-changing memoir Kitchen Confidential to his emergence as a writing and television personality, and in the words of friends and colleagues including Eric Ripert, José Andrés, Nigella Lawson, and W. Kamau Bell, as well as family members including his brother and his late mother, we see the many sides of Tony—his motivations, his ambivalence, his vulnerability, his blind spots, and his brilliance.

    Unparalleled in scope and deeply intimate in its execution, with a treasure trove of photos from Tony's life, Bourdain: The Definitive Oral Biography is a testament to the life of a remarkable man in the words of the people who shared his world.

    A Weissman once said...

    "...can we please stop with the barrage of 2.3 second meals that only need 1 ingredient? I get it...we're busy. But let's refocus on the fact that beautifully crafted burgers don't grow on trees."

    Ironically this sounds a lot like he's trying to convince you to cook, but he's really not. Is this selling the cookbook? The point is that the food in this book is an invitation that speaks for itself. Great cooking does, and should, take time. Now is the time to double down and get your head in the cooking game. Or you know, don't. Maybe get someone else to cook this stuff for you...that works too.

    How can you know if something is your favorite if 50 to 80 percent of the stuff you've been eating was made by someone else? Butter, condiments, cheese, pickles, bread, patties, and buns. For the superlative gastronomic experience, you can (and should, to be honest) make these from scratch. Create the building blocks necessary to make the greatest meal of your life.

    While you're at it, why not give it the Joshua Weissman twist? Afterall, it's hard to buy lacto-fermtented white asparagus with black garlic at the local grocery store. From simple staples to sophisticated curiosities and from gourmet to deep-fried, you are the master of your own kitchen, and you'll make it all, on your terms.

    With no regrets, excuses, or apologies, Joshua Weissman will instruct you how with his irreverent humor, a little bit of light razzing, and over 100 perfectly delectable recipes.

    If you love to host and entertain; if you like a good project; if you crave control of your food; if fast food or the frozen aisle or the super-fast-super-easy cookbook keeps letting your tastebuds down; then Joshua Weissman: An Unapologetic Cookbook is your ideal kitchen companion.
    The beloved actress and star of the digital series Quick Fix saves you time and energy with her favorite mealtime hacks, tips to bring joy and balance to your kitchen, and 65 easy, delicious, and healthy recipes the entire family will love.

    “I love how Tia breaks down how to organize your pantry and kitchen.”—GIADA DE LAURENTIIS

    As a busy mom, author, actor, and entrepreneur, Tia Mowry needed to find quick and easy solutions to a busy life, especially when it came to cooking for her family. She figured out a way to create nutritious, hearty dishes that work for everyone, allowing her to savor moments spent around the table. The Quick Fix Kitchen empowers you to do the same, helping you embrace home cooking without sacrificing time and energy with Tia’s “Quick Fixes” for mealtimes: healthy food swaps, pantry organizational hacks, food shopping tips, meal plans, sixty-five easy, delicious recipes, and more. With advice presented in her trademark joyful, down-to-earth fashion, you’ll learn how to use your kitchen to your advantage—understanding flavor affinities, balancing wholesome and indulgent meals, incorporating the kids, managing your time—so that you can unwind and have fun creating family traditions.

    The recipes themselves are designed to deliver big flavors with minimum prep and cook time. They include sheet pan meals like Stuffed Pesto Chicken Breast, one-pot meals like Spinach Artichoke Pasta Bake, classics with a healthy twist like Creamy “Alfredo” Pasta, and creative, kid-friendly snacks like Banana “Sushi” Rolls and Mini Quesadilla Pizzas. With The Quick Fix Kitchen, feeding yourself and your family won’t feel like a chore.
    From one half of the cult comedy duo Tim & Eric comes the culinary bible for modern food freaks, showing you how to throw epic parties, suck the marrow out of life, and cook better than your grandmother.
     
    “A book with all the recipes to Wareheim’s insanely delicious secret sauces? And a sneak peek at the man behind the curtain?? I’ll take two please . . . extra crispy!!!”—Jack Black

    Director and actor Eric Wareheim might be known for his comedy, but his passion for food and drink is no joke. For the last fifteen years he has been traveling the world in search of the best bites and sips, learning from top chefs and wine professionals along the way. His devotion to beautiful natural wine, the freshest seafood crudos, and perfectly cooked rib-eyes is legit. And now he wants to share with you everything he’s learned on this epic food journey.

    In Foodheim, Wareheim takes readers deep into his foodscape with chapters on topics like circle foods (burgers, tacos), grandma foods (pasta, meatballs), and juicy foods (steak, ribs). Alongside recipes for Chicken Parm with Nonna Sauce, Personal Pan Pep Pep, and Crudite Extreme with Dill Dippers, you will discover which eight cocktail recipes you should know by heart, how to saber a bottle of bubbly, and what you need to do to achieve handmade pasta perfection at home.

    Written with award-winning cookbook editor Emily Timberlake and featuring eye-popping photographs and art chronicling Wareheim's evolution as a drinker, how to baby your pizza dough into pie perfection, and more, Foodheim is the ultimate book for anyone who lives to eat.

    Praise for Foodheim

    “We are all searching for greatness, and Eric is what we are searching for in ourselves. Through his searching we don’t need to search: we have found. Eric is my Martha Stewart, my mother. He’s the maître d, the Emeril Lagasse, the Andre Agassi, the Dennis Rodman. He’s true love and commitment to the craft of the food. He is food.”—Matty Matheson
     
    “Eric has written an instant classic that will command prime real estate in every young culinary enthusiast’s kitchen. People will say about Foodheim what past generations have said about Joy of Cooking, ’This book taught me how to cook.’ If this book existed as a resource for me when I was making my bones, I would surely be more successful today. Hail, Foodheim!”—Kris Yenbamroong, chef and owner of NIGHT + MARKET
    'An enjoyable romp through the craft whisky industry. Prepare to have your eyes opened and taste buds transported along the ever expanding whisky route.' Will Lyons

    'Buxton has done it again: a cracking read. A novel and invaluable addition to any whisky library.' Charles MacLean

    'Ian Buxton is the perfect guide to the rapidly changing world of whisky. Can you afford to be without a copy of 101 Craft and World Whiskies?' Henry Jeffreys, author of Empire of Booze


    Discover the exciting new world of craft distillers and whiskies from around the world in Ian Buxton's brilliant new addition to his 101 Whiskies series.

    From Austria to Argentina and Norway to New Zealand, the world of whisky is expanding as we have never seen before. Distilleries as far away as Taiwan and as close to home as England are reinventing what whisky means - and an iconoclastic generation of boutique, craft distillers are challenging previous orthodoxies and teasing drinkers with their exciting new styles and radical releases.

    101 Craft & World Whiskies to Try Before You Die is an up-to-the-minute guide from best-selling whisky commentator Ian Buxton, author of the popular 101 Whiskies series, and the first independent assessment of this global drinks revolution.

    Guaranteed to appeal equally to whisky aficionados and new enthusiasts in search of a trusty and well-informed guide, Ian Buxton's wonderful new handbook is delivered in his trademark irreverent and trenchant style. There's a whole world of whisky to be discovered, free of bagpipes and heather and far from leather-clad fireside armchairs, that's overturning tradition.

    Taken neat or over ice, 101 Craft & World Whiskies will blow the cobwebs off your dram.
    An unprecedented behind-the-scenes view into the life of Anthony Bourdain from the people who knew him best 

    When Anthony Bourdain died in June 2018, fans around the globe came together to celebrate the life of an inimitable man who had dedicated his life to traveling nearly everywhere (and eating nearly everything), shedding light on the lives and stories of others. His impact was outsized and his legacy has only grown since his death.

    Now, for the first time, we have been granted a look into Bourdain’s life through the stories and recollections of his closest friends and colleagues. Laurie Woolever, Bourdain’s longtime assistant and confidante, interviewed nearly a hundred of the people who shared Tony’s orbit—from members of his kitchen crews to his writing, publishing, and television partners, to his daughter and his closest friends—in order to piece together a remarkably full, vivid, and nuanced vision of Tony’s life and work. 

    From his childhood and teenage days, to his early years in New York, through the genesis of his game-changing memoir Kitchen Confidential to his emergence as a writing and television personality, and in the words of friends and colleagues including Eric Ripert, José Andrés, Nigella Lawson, and W. Kamau Bell, as well as family members including his brother and his late mother, we see the many sides of Tony—his motivations, his ambivalence, his vulnerability, his blind spots, and his brilliance.

    Unparalleled in scope and deeply intimate in its execution, with a treasure trove of photos from Tony's life, Bourdain: The Definitive Oral Biography is a testament to the life of a remarkable man in the words of the people who shared his world.

    The worldwide bestseller - 1/4 million copies sold

    'Written by a World Barista Champion and co-founder of the great Square Mile roasters in London, this had a lot to live up to and it certainly does. Highly recommended for anyone into their coffee and interested in finding out more about how it's grown, processed and roasted.' (Amazon customer)


    'Whether you are an industry professional, a home enthusiast or anything in between, I truly believe this is a MUST read.' (Amazon customer)



    'Informative, well-written and well presented. Coffee table and reference book - a winner' (Amazon customer)


    'Very impressive. It's amazing how much territory is covered without overwhelming the reader. The abundant photos and images are absolutely coffee-table-worthy, but this book is so much more. I think it would be enjoyable for an obsessed coffee geek or someone who just enjoys their java.' (Amazon customer)


    For everyone who wants to understand more about coffee and its wonderful nuances and possibilities, this is the book to have.


    Coffee has never been better, or more interesting, than it is today. Coffee producers have access to more varieties and techniques than ever before and we, as consumers, can share in that expertise to make sure the coffee we drink is the best we can find. Where coffee comes from, how it was harvested, the roasting process and the water used to make the brew are just a few of the factors that influence the taste of what we drink. Champion barista and coffee expert James Hoffmann examines these key factors, looking at varieties of coffee, the influence of terroir, how it is harvested and processed, the roasting methods used, through to the way in which the beans are brewed.


    Country by country - from Bolivia to Zambia - he then identifies key characteristics and the methods that determine the quality of that country's output. Along the way we learn about everything from the development of the espresso machine, to why strength guides on supermarket coffee are really not good news. This is the first book to chart the coffee production of over 35 countries, encompassing knowledge never previously published outside the coffee industry.
    NEW YORK TIMES BEST SELLER • A Best Book of 2021: Entertainment Weekly, Good Morning America, Wall Street Journal, and more

    From the indie rockstar of Japanese Breakfast fame, and author of the viral 2018 New Yorker essay that shares the title of this book, an unflinching, powerful memoir about growing up Korean American, losing her mother, and forging her own identity.


    In this exquisite story of family, food, grief, and endurance, Michelle Zauner proves herself far more than a dazzling singer, songwriter, and guitarist. With humor and heart, she tells of growing up one of the few Asian American kids at her school in Eugene, Oregon; of struggling with her mother's particular, high expectations of her; of a painful adolescence; of treasured months spent in her grandmother's tiny apartment in Seoul, where she and her mother would bond, late at night, over heaping plates of food.

    As she grew up, moving to the East Coast for college, finding work in the restaurant industry, and performing gigs with her fledgling band--and meeting the man who would become her husband--her Koreanness began to feel ever more distant, even as she found the life she wanted to live. It was her mother's diagnosis of terminal cancer, when Michelle was twenty-five, that forced a reckoning with her identity and brought her to reclaim the gifts of taste, language, and history her mother had given her.

    Vivacious and plainspoken, lyrical and honest, Zauner's voice is as radiantly alive on the page as it is onstage. Rich with intimate anecdotes that will resonate widely, and complete with family photos, Crying in H Mart is a book to cherish, share, and reread.
    From the host of the television series and podcast MeatEater, the long-awaited definitive guide to cooking wild game, including fish and fowl, featuring more than 100 new recipes

    “As a MeatEater fan who loves to cook, I can tell you that this book is a must-have.”—Andrew Zimmern

    When Steven Rinella hears from fans of his MeatEater show and podcast, it’s often requests for more recipes. One of the most respected and beloved hunters in America, Rinella is also an accomplished wild game cook, and he offers recipes here that range from his takes on favorite staples to more surprising and exotic meals.

    Big Game: Techniques and strategies for butchering and cooking all big game, from whitetail deer to moose, wild hogs, and black bear, and recipes for everything from shanks to tongue. 
    Small Game: How to prepare appetizers and main courses using common small game species such as squirrels and rabbits as well as lesser-known culinary treats like muskrat and beaver. 
    Waterfowl: How to make the most of available waterfowl, ranging from favorites like mallards and wood ducks to more challenging birds, such as wild geese and diving ducks. 
    Upland Birds: A wide variety of butchering methods for all upland birds, plus recipes, including Thanksgiving wild turkey, grilled grouse, and a fresh take on jalapeño poppers made with mourning dove. 
    Freshwater Fish: Best practices for cleaning and cooking virtually all varieties of freshwater fish, including trout, bass, catfish, walleye, suckers, northern pike, eels, carp, and salmon. 
    Saltwater Fish: Handling methods and recipes for common and not-so-common species of saltwater fish encountered by anglers everywhere, from Maine to the Bahamas, and from Southern California to northern British Columbia. 
    Everything else: How to prepare great meals from wild clams, crabs, crayfish, mussels, snapping turtles, bullfrogs, and even sea cucumbers and alligators.   

    Whether you’re cooking outdoors or in the kitchen, at the campfire or on the grill, this cookbook will be an indispensable guide for both novices and expert chefs.

    “Rinella goes to the next level and offers some real deal culinary know-how to make sure that your friends and family will dig what you put on the table.”—Guy Fieri

    “[A] must-read cookbook for those seeking a taste of the wild.”—Publishers Weekly (starred review)
    New York Times bestselling author Pam Anderson updates her classic cookbook—which put "cooking by heart" on the map—to include modern flavors and new techniques that today's home cooks will love, with new and original full-color photographs.

    It's been 17 years since the blockbuster How to Cook Without a Book was published, and Pam Anderson's method of mastering easy techniques to create simple, delicious meals is even more relevant today. From the working professional who loves cooking to the busy family member trying to get dinner on the table, today's modern home cook wants to master useful techniques and know how to stock pantries and refrigerators to pull together delicious meals on the fly.

    Understanding that most recipes are simply "variations on a theme," Pam innovatively teaches technique, ultimately eliminating the need for recipes. The new edition will reflect ingredients and techniques home cooks love to use today: chicken dishes are revamped by using thighs instead of boneless skinless breasts; hearty, dark greens like kale and swiss chard replace hearts of Romaine in salads; roasted Brussels sprouts and sweet potatoes move from side dish to the main event in more meatless entrees; plus, tips for creating a whole meal using one pot or one sheet pan (instead of dirtying multiple dishes). Each chapter contains helpful at-a-glance charts that highlight the key points of every technique and a master recipe with enough variations to keep you going until you've learned how to cook without a book.
    A Weissman once said...

    "...can we please stop with the barrage of 2.3 second meals that only need 1 ingredient? I get it...we're busy. But let's refocus on the fact that beautifully crafted burgers don't grow on trees."

    Ironically this sounds a lot like he's trying to convince you to cook, but he's really not. Is this selling the cookbook? The point is that the food in this book is an invitation that speaks for itself. Great cooking does, and should, take time. Now is the time to double down and get your head in the cooking game. Or you know, don't. Maybe get someone else to cook this stuff for you...that works too.

    How can you know if something is your favorite if 50 to 80 percent of the stuff you've been eating was made by someone else? Butter, condiments, cheese, pickles, bread, patties, and buns. For the superlative gastronomic experience, you can (and should, to be honest) make these from scratch. Create the building blocks necessary to make the greatest meal of your life.

    While you're at it, why not give it the Joshua Weissman twist? Afterall, it's hard to buy lacto-fermtented white asparagus with black garlic at the local grocery store. From simple staples to sophisticated curiosities and from gourmet to deep-fried, you are the master of your own kitchen, and you'll make it all, on your terms.

    With no regrets, excuses, or apologies, Joshua Weissman will instruct you how with his irreverent humor, a little bit of light razzing, and over 100 perfectly delectable recipes.

    If you love to host and entertain; if you like a good project; if you crave control of your food; if fast food or the frozen aisle or the super-fast-super-easy cookbook keeps letting your tastebuds down; then Joshua Weissman: An Unapologetic Cookbook is your ideal kitchen companion.
    A James Beard Award nominee: “This year’s best bread book . . . produces fantastic results! . . . It should be a mandatory purchase for its pizza dough alone” (Salon).
     
    Acclaimed professional baker Suzanne Dunaway reveals her truly revolutionary technique for baking unforgettable breads that require no fuss and no special equipment. The crusts are lighter, chewier, and the crumb is moist, stays fresh longer, and has more intense flavor than most breads. Her ingredients are simply flour, water, yeast, salt—and passion. She uses no preservatives or additives of any kind. The recipes are her own creations, developed over years of trial and error.
     
    You will find focaccia, ciabatta, pane rustico, and pizza as well as breads from around the world such as baguette, sourdough flapjacks, blini, muffins, corn bread, brioche, African Spiced bread, kulich, and kolaches. In addition many of the basic bread doughs are fat-free, sugar-free, and dairy-free making then perfect for people on strict dietary or allergy regimes. There are also dozens of recipes for dishes you can make with bread: soufflés, soups, salads, and even desserts such as chocolate bread pudding. Plus, fun recipes to make with children.
     
    Suzanne Dunaway was the owner and head baker of Buona Forchetta Handmade Breads in Los Angeles, hailed as one of the seven best bakeries in the world by W Magazine. Gourmet called her breads “addictive.”
     
    “If kneading makes you need a sit down and need a rest, then this book will encourage you back into the kitchen. A great bread making class for all of us lazy bread makers.” —Foodepedia
     
    “Fabulous.” —The Telegraph
    Internationally acclaimed dietitians Brenda Davis and Vesanto Melina specifically designed this fully referenced, comprehensive edition to meet the needs of health professionals, academic librarians, and curriculum developers as well as lay readers with a deep interest in nutrition.
     

    The authors explore the health benefits of vegan diets compared to other dietary choices; explain protein and amino acid requirements at various stages of life; describe fats and essential fatty acids and their value in plant-based diets; investigate carbohydrate facts and fallacies; reveal the truth about wheat, gluten, and grains; pinpoint where to obtain calcium, iron, zinc and other minerals without animal products; clarify the importance of obtaining vitamin B12; and show how to attain optimal nutrition during pregnancy and lactation.
     

    Nutritional guidelines are provided for infants, children, teens, and adults, including seniors; and a section is devoted on how to achieve and maintain healthy weights and exceptional fitness on a vegan diet. Numerous tables and graphs illustrate each section. A handy graphic of the vegan plate offers a daily plan for healthful eating. Equally beneficial are the sample menus designed for people of various caloric needs.
     

    While much of the emphasis is on the health advantages that vegan diets offer, an opening chapter is devoted to the impact of animal agriculture on the environment, and the degree of inhumanity that has dominated the industry. Plant-based nutrition truly benefits the entire planet, and every bite makes a difference.

    The worldwide bestseller - 1/4 million copies sold

    'Written by a World Barista Champion and co-founder of the great Square Mile roasters in London, this had a lot to live up to and it certainly does. Highly recommended for anyone into their coffee and interested in finding out more about how it's grown, processed and roasted.' (Amazon customer)


    'Whether you are an industry professional, a home enthusiast or anything in between, I truly believe this is a MUST read.' (Amazon customer)



    'Informative, well-written and well presented. Coffee table and reference book - a winner' (Amazon customer)


    'Very impressive. It's amazing how much territory is covered without overwhelming the reader. The abundant photos and images are absolutely coffee-table-worthy, but this book is so much more. I think it would be enjoyable for an obsessed coffee geek or someone who just enjoys their java.' (Amazon customer)


    For everyone who wants to understand more about coffee and its wonderful nuances and possibilities, this is the book to have.


    Coffee has never been better, or more interesting, than it is today. Coffee producers have access to more varieties and techniques than ever before and we, as consumers, can share in that expertise to make sure the coffee we drink is the best we can find. Where coffee comes from, how it was harvested, the roasting process and the water used to make the brew are just a few of the factors that influence the taste of what we drink. Champion barista and coffee expert James Hoffmann examines these key factors, looking at varieties of coffee, the influence of terroir, how it is harvested and processed, the roasting methods used, through to the way in which the beans are brewed.


    Country by country - from Bolivia to Zambia - he then identifies key characteristics and the methods that determine the quality of that country's output. Along the way we learn about everything from the development of the espresso machine, to why strength guides on supermarket coffee are really not good news. This is the first book to chart the coffee production of over 35 countries, encompassing knowledge never previously published outside the coffee industry.
    Winner of the 2015 James Beard Award for Best Beverage Book and the 2015 IACP Jane Grigson Award.

    A revolutionary approach to making better-looking, better-tasting drinks.

    In Dave Arnold’s world, the shape of an ice cube, the sugars and acids in an apple, and the bubbles in a bottle of champagne are all ingredients to be measured, tested, and tweaked.

    With Liquid Intelligence, the creative force at work in Booker & Dax, New York City’s high-tech bar, brings readers behind the counter and into the lab. There, Arnold and his collaborators investigate temperature, carbonation, sugar concentration, and acidity in search of ways to enhance classic cocktails and invent new ones that revolutionize your expectations about what a drink can look and taste like.

    Years of rigorous experimentation and study—botched attempts and inspired solutions—have yielded the recipes and techniques found in these pages. Featuring more than 120 recipes and nearly 450 color photographs, Liquid Intelligence begins with the simple—how ice forms and how to make crystal-clear cubes in your own freezer—and then progresses into advanced techniques like clarifying cloudy lime juice with enzymes, nitro-muddling fresh basil to prevent browning, and infusing vodka with coffee, orange, or peppercorns.

    Practical tips for preparing drinks by the pitcher, making homemade sodas, and building a specialized bar in your own home are exactly what drink enthusiasts need to know. For devotees seeking the cutting edge, chapters on liquid nitrogen, chitosan/gellan washing, and the applications of a centrifuge expand the boundaries of traditional cocktail craft.

    Arnold’s book is the beginning of a new method of making drinks, a problem-solving approach grounded in attentive observation and creative techniques. Readers will learn how to extract the sweet flavor of peppers without the spice, why bottling certain drinks beforehand beats shaking them at the bar, and why quinine powder and succinic acid lead to the perfect gin and tonic.

    Liquid Intelligence is about satisfying your curiosity and refining your technique, from red-hot pokers to the elegance of an old-fashioned. Whether you’re in search of astounding drinks or a one-of-a-kind journey into the next generation of cocktail making, Liquid Intelligence is the ultimate standard—one that no bartender or drink enthusiast should be without.

    Welcome to the future of beverages! Infusing cannabis into drinks can be done in a variety of ways. Learn all about it as you craft delicious cocktails, smoothies, lattes, and spirit-free mixed drinks. 

    Maybe you're curious about CBD or perhaps you've tried a store-bought sparkling cannabis drink already. Either way, you're here because you're ready to learn the ins and outs of making deliciously infused drinkables. This guide, written by Jamie Evans (author of The Ultimate Guide to CBD), will serve as the go-to resource for anyone interested in incorporating phytocannabinoids into a variety of recipes.

    Inside, you'll start your journey with infused mixology. You'll learn the most essential how-tos and infusion methods, including decarboxylation and heating techniques for those who want to do it all. Different from other books in this category, this book offers something to both beginners and experts—and crucially, to both those who only want to use CBD and those who want to infuse with THC—presenting many approaches to enhancing drinks. From adding CBD oils and tinctures to a variety of recipes to crafting more complex cannabis libations behind the bar, you can choose the path that’s right for you. Recipes include: 
    • Basic infusions: Infused bitters, shrubs, honey, sour mix, simple syrups, and an alcohol-based tincture
    • Coffee and tea: Pumpkin Spice Latte, Butter Coffee, Turmeric Latte, Summer Berry Palmer, Ginger Lemon Hibiscus Iced Tea, Masala Chai Tea
    • Juices, shakes, and smoothies: Green Goddess Canna-leaf Juice, Garden of Eden Juice, Chocolate Banana Protein Shake, PB&J Shake, Superfood Smoothie, Vitamin CBD Smoothie
    • Spirit-Free Mixed Drinks: Raspberry Rickey, Sparkling Rosemary Greyhound, Fuzzy Ginger Fizz, Apple Spice CBD Mule, The Jolly Cranberry, Infused Feisty Mary
    • Cocktails: Blood Orange Aperol Spritz, Spicy Melon Margarita, CBD Limelight, Strawberry Lime Shrub Soda, Blackberry Bramble, Pisco Papaya Sour, Laid Back Manhattan, Toasty Toddy
    • And many more!

    With an exploration of cannabis terpenes, this book also provides the author’s signature techniques for evaluating cannabis aroma and flavor profiles to curate flavor pairings. As a Wine Enthusiast 40 Under 40 Tastemaker and Certified Specialist of Wine, Jamie applies the same sensory evaluation techniques she used in the wine world to cannabis, helping readers fine-tune their senses to better understand it as an ingredient—and use it to craft the perfect infused drinks. Including recipes and tips from leading industry experts, this book has it all.

    Beer is one of the most complex alcoholic drinks with some beers having more than thirty ingredients and most of them requiring the proper mixture and amounts of the right hops, malts, and herbs to taste just right. For anyone considering creating their own beer, one of the most fun and effective ways of acquiring all of these ingredients is to grow your own hops, malts and herbs and experiment in mixing them together. But, with more than fifty kinds of hops alone and hundreds of brewing herbs at your disposal, knowing what you should grow and how to grow it can be quite hard.
    This book will guide any prospective brew master through the process of growing their own brewing ingredients from inception to harvesting. You will learn all of the many advantages to growing your own beer materials, starting with the control you have over the maturity, strength, types, and volume of those materials. You will learn how to home grow your own hops, with detailed instructions and information about the taste and effect of more than a dozen different strains of hops. You will also learn which grains and malts are used in beer making and how you can start growing your own depending on your needs and your location. You will learn how to concoct your own brewing herbs and finally how to start combining everything into the ideal mixtures to form your own beer.
    Beer experts from professional brew masters to backyard microbrewers have been interviewed and asked how to best utilize these methods and their insights have been provided to you to help get you through the complex process of beer growing and production. You will learn the proper measurements and conversions for everything you will make as well as being given a source list for every possible supply that might be needed. Finally, you will be provided with a list of the top homegrown recipes for beer available, allowing you to create and enjoy your very own brews in the comfort of your home.
    Atlantic Publishing is a small, independent publishing company based in Ocala, Florida. Founded over twenty years ago in the company president s garage, Atlantic Publishing has grown to become a renowned resource for non-fiction books. Today, over 450 titles are in print covering subjects such as small business, healthy living, management, finance, careers, and real estate. Atlantic Publishing prides itself on producing award winning, high-quality manuals that give readers up-to-date, pertinent information, real-world examples, and case studies with expert advice. Every book has resources, contact information, and web sites of the products or companies discussed.
    A SUNDAY TIMES BESTSELLING COOKBOOK

    Lose weight for good with
    great-tasting, easy-to-cook recipes from The Meal Prep King Plan

    Together, John and Charlotte have lost an incredible 15-stone, and they are here to show you how to lose weight and feel your best - the easy way!

    'If I could give more stars I would . . . If you are looking to lose weight save money and time, look no further'
    5***** READER REVIEW

    AS SEEN ON THE ONE SHOW
    ________

    Healthy, satisfying food has never been easier or more rewarding.

    With this essential and hassle-free cookbook, you can learn how to transform your body, free up your weeknights and save yourself a fortune, with easy batch-cooked recipes that don't compromise on taste.

    Inside you'll find 80 recipes for breakfasts, lunches, dinners and snacks, plus a 21-day meal plan, calorie guidance, and loads of useful advice about how to store, freeze and reheat your meals to see you through the week ahead.

    With favourites like . . .
    - Fully Loaded Dirty Fries
    - Piri-Piri Chicken
    - Chinese-Style Pork
    - Korean Beef Noodles
    - Breakfast Yoghurt Jars
    - Burrito Bowls
    - Thai Curry
    . . . you'll enjoy your food more than ever!

    This is your step-by-step guide to achievable weight-loss and a hassle-free kitchen.
    ________

    'I am blown away at the tastiness of these recipes! I feel loads healthier and happier! I can't put it down'
    5***** Reader Review

    'The authors have lost an incredible combined weight of 15st and are now sharing tips on how to achieve weight-loss in a simple, affordable style'
    Best

    'I love how easy it is to pull together a shopping list from the suggested weekly plans . . . Unlike most recipe books I'm yet to find a meal I don't want to try'
    5***** Reader Review

    'Tasty, batch-cooked recipes'
    Heat
    Over 1.5 million copies sold!

    Millions of people visit Whole30.com every month and share their dramatic life-changing testimonials. Get started on your Whole30 transformation with the #1 New York Times best-selling The Whole30.


    Since 2009, Melissa Hartwig Urban's critically-acclaimed Whole30 program has quietly led hundreds of thousands of people to effortless weight loss and better health—along with stunning improvements in sleep quality, energy levels, mood, and self-esteem. The program accomplishes all of this by specifically targeting people’s habits and emotional relationships with food. The Whole30 is designed to help break unhealthy patterns of behavior, stop stress-related comfort eating, and reduce cravings, particularly for sugar and carbohydrates. Many Whole30 participants have described achieving “food freedom”—in just thirty days.
     
    Now, The Whole30 offers a stand-alone, step-by-step plan to break unhealthy habits, reduce cravings, improve digestion, and strengthen your immune system. The Whole30 prepares participants for the program in five easy steps, previews a typical thirty days, teaches the basic meal preparation and cooking skills needed to succeed, and provides a month’s worth of recipes designed to build confidence in the kitchen and inspire the taste buds. Motivating and inspiring with just the right amount of signature tough love, The Whole30 features real-life success stories, an extensive quick-reference FAQ, detailed elimination and reintroduction guidelines, and more than 100 recipes using familiar ingredients, from simple one-pot meals to complete dinner party menus.
    Discover simple ways to incorporate more whole foods into your daily diet using a blender with this gorgeous cookbook featuring 200 delicious recipes and more than fifty full-color photos—the first widely available cookbook from the Vitamix brand.

    Recently known primarily to professional chefs, over the past decade the Vitamix blender has become one of the most sought after kitchen appliances in home kitchens. Now, Vitamix has created a gorgeous companion cookbook to help you enjoy the benefits of a whole foods diet. Here are more than 200 simple, scrumptious, easy-to-prepare recipes that use a blender—most taking less than thirty minutes.

    The chefs at Vitamix believe that the only way to make lasting, healthy changes to your diet is to enjoy the food you eat. With The Vitamix Cookbook they’ve created mouthwatering food you’ll want everyday:

    • breakfast and brunch, including smoothies, breakfast mains (muffins, breads and scones), pancakes, waffles, egg dishes
    • soups and sides (amazingly, the Vitamix heats the soup while blending it, making it table ready in less than ten minutes!)
    • entrees, including wraps and sandwiches, burgers, pizza, pasta, poultry, meat and seafood
    • sauces and dressings
    • drinks, including nut milks, juices, and even cocktails
    • desserts, including sorbets, ice creams, milkshakes and baked desserts

    Throughout The Vitamix Cookbook, you’ll find helpful sidebars with inspiring stories of people who have improved their health using their Vitamix, as well as tips for a nutritious whole foods diet.

    The beloved actress and star of the digital series Quick Fix saves you time and energy with her favorite mealtime hacks, tips to bring joy and balance to your kitchen, and 65 easy, delicious, and healthy recipes the entire family will love.

    “I love how Tia breaks down how to organize your pantry and kitchen.”—GIADA DE LAURENTIIS

    As a busy mom, author, actor, and entrepreneur, Tia Mowry needed to find quick and easy solutions to a busy life, especially when it came to cooking for her family. She figured out a way to create nutritious, hearty dishes that work for everyone, allowing her to savor moments spent around the table. The Quick Fix Kitchen empowers you to do the same, helping you embrace home cooking without sacrificing time and energy with Tia’s “Quick Fixes” for mealtimes: healthy food swaps, pantry organizational hacks, food shopping tips, meal plans, sixty-five easy, delicious recipes, and more. With advice presented in her trademark joyful, down-to-earth fashion, you’ll learn how to use your kitchen to your advantage—understanding flavor affinities, balancing wholesome and indulgent meals, incorporating the kids, managing your time—so that you can unwind and have fun creating family traditions.

    The recipes themselves are designed to deliver big flavors with minimum prep and cook time. They include sheet pan meals like Stuffed Pesto Chicken Breast, one-pot meals like Spinach Artichoke Pasta Bake, classics with a healthy twist like Creamy “Alfredo” Pasta, and creative, kid-friendly snacks like Banana “Sushi” Rolls and Mini Quesadilla Pizzas. With The Quick Fix Kitchen, feeding yourself and your family won’t feel like a chore.
    Without a uniform dietary code, Christians around the world used food in strikingly different ways, developing widely divergent practices that spread, nurtured, and strengthened their religious beliefs and communities. Featuring never-before published essays, this anthology follows the intersection of food and faith from the fourteenth to the twenty-first century, charting the complex relationship among religious eating habits and politics, culture, and social structure.

    Theoretically rich and full of engaging portraits, essays consider the rise of food buying and consumerism in the fourteenth century, the Reformation ideology of fasting and its resulting sanctions against sumptuous eating, the gender and racial politics of sacramental food production in colonial America, and the struggle to define "enlightened" Lenten dietary restrictions in early modern France. Essays on the nineteenth century explore the religious implications of wheat growing and breadmaking among New Zealand's Maori population and the revival of the Agape meal, or love feast, among American brethren in Christ Church. Twentieth-century topics include the metaphysical significance of vegetarianism, the function of diet in Greek Orthodoxy, American Christian weight loss programs, and the practice of silent eating rituals among English Benedictine monks. Two introductory essays detail the key themes tying these essays together and survey food's role in developing and disseminating the teachings of Christianity, not to mention providing a tangible experience of faith.
    “A celebration of African American cuisine right now, in all of its abundance and variety.”—Tejal Rao, The New York Times

    JAMES BEARD AWARD WINNER • IACP AWARD WINNER • IACP BOOK OF THE YEAR • TONI TIPTON-MARTIN NAMED THE 2021 JULIA CHILD AWARD RECIPIENT

    NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review The New Yorker • NPR • Chicago TribuneThe Atlantic BuzzFeed Food52

    Throughout her career, Toni Tipton-Martin has shed new light on the history, breadth, and depth of African American cuisine. She’s introduced us to black cooks, some long forgotten, who established much of what’s considered to be our national cuisine. After all, if Thomas Jefferson introduced French haute cuisine to this country, who do you think actually cooked it?
     
    In Jubilee, Tipton-Martin brings these masters into our kitchens. Through recipes and stories, we cook along with these pioneering figures, from enslaved chefs
 to middle- and upper-class writers and entrepreneurs. With more than 100 recipes, from classics such as Sweet Potato Biscuits, Seafood Gumbo, Buttermilk Fried Chicken, and Pecan Pie with Bourbon to lesser-known but even more decadent dishes like Bourbon & Apple Hot Toddies, Spoon Bread, and Baked Ham Glazed with Champagne, Jubilee presents techniques, ingredients, and dishes that show the roots of African American cooking—deeply beautiful, culturally diverse, fit for celebration.

    Praise for Jubilee

    “There are precious few feelings as nice as one that comes from falling in love with a cookbook. . . . New techniques, new flavors, new narratives—everything so thrilling you want to make the recipes over and over again . . . this has been my experience with Toni Tipton-Martin’s Jubilee.—Sam Sifton, The New York Times

    “Despite their deep roots, the recipes—even the oldest ones—feel fresh and modern, a testament to the essentiality of African-American gastronomy to all of American cuisine.”The New Yorker

    Jubilee is part-essential history lesson, part-brilliantly researched culinary artifact, and wholly functional, not to mention deeply delicious.”Kitchn

    “Tipton-Martin has given us the gift of a clear view of the generosity of the black hands that have flavored and shaped American cuisine for over two centuries.”Taste
    A colorful, spirited tour of culinary attitudes, tastes, and techniques throughout colonial America.
     
    Confronted by unfamiliar animals, plants, and landscapes, settlers in the colonies and West Indies found new ways to produce food. Integrating their British and European tastes with the demands and bounty of the rugged American environment, early Americans developed a range of regional cuisines. From the kitchen tables of typical Puritan families to Iroquois longhouses in the backcountry and slave kitchens on southern plantations, McWilliams portrays the grand variety and inventiveness that characterized colonial cuisine. As colonial America grew, so did its palate, as interactions among European settlers, Native Americans, and African slaves created new dishes and attitudes about food. McWilliams considers how Indian corn, once thought by the colonists as “fit for swine,” became a fixture in the colonial diet. He also examines the ways in which African slaves influenced West Indian and American southern cuisine.
     
    While a mania for all things British was a unifying feature of eighteenth-century cuisine, the colonies discovered a national beverage in domestically brewed beer, which came to symbolize solidarity and loyalty to the patriotic cause in the Revolutionary era. The beer and alcohol industry also instigated unprecedented trade among the colonies and further integrated colonial habits and tastes. Victory in the American Revolution initiated a “culinary declaration of independence,” prompting the antimonarchical habits of simplicity, frugality, and frontier ruggedness to define the cuisine of the United States—a shift that imbued values that continue to shape the nation’s attitudes to this day.
     
    “A lively and informative read.” —TheNew Yorker
    2018 James Beard Foundation Book of the Year | 2018 James Beard Foundation Book Award Winner inWriting | Nominee for the 2018 Hurston/Wright Legacy Award in Nonfiction | #75 on The Root100 2018

    A renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food culture that traces his ancestry—both black and white—through food, from Africa to America and slavery to freedom.

    Southern food is integral to the American culinary tradition, yet the question of who "owns" it is one of the most provocative touch points in our ongoing struggles over race. In this unique memoir, culinary historian Michael W. Twitty takes readers to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine.

    From the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields, Twitty tells his family story through the foods that enabled his ancestors’ survival across three centuries. He sifts through stories, recipes, genetic tests, and historical documents, and travels from Civil War battlefields in Virginia to synagogues in Alabama to Black-owned organic farms in Georgia.

    As he takes us through his ancestral culinary history, Twitty suggests that healing may come from embracing the discomfort of the Southern past. Along the way, he reveals a truth that is more than skin deep—the power that food has to bring the kin of the enslaved and their former slaveholders to the table, where they can discover the real America together.

    Illustrations by Stephen Crotts

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