Food & Cooking

The Bad Food Bible

6,500.00

Advice about food can be confusing. There’s usually only one thing experts can agree on: some ingredients—often the most enjoyable ones—are bad for you, full stop. But as Aaron Carroll explains, these oversimplifications are both wrong and dangerous: if we stop consuming some of our most demonized ingredients altogether, it may actually hurt us. In The Bad Food Bible, Carroll examines the scientific evidence, showing among other things that you can:

·Eat red meat several times a week: The health effects are negligible for most people, and actually positive if you’re 65 or older.
·Have a drink or two a day: As long as it’s in moderation, it will protect you against cardiovascular disease without much risk.
·Enjoy a gluten-loaded bagel from time to time: It has less fat and sugar, fewer calories, and more fiber than a gluten-free one.
·Eat more salt: If your blood pressure is normal, you should be more worried about getting too little sodium than having too much.

Full of counterintuitive lessons about food we hate to love, The Bad Food Bible is for anyone who wants to forge eating habits that are sensible, sustainable, and occasionally indulgent.

The Ultimate Ice Cream Book

7,000.00

The Ultimate Ice Cream Book contains enough recipes to fill your summer days with delicious frozen desserts — but after acquainting yourself with this book’s hundreds of tempting concoctions, you’ll want to use it every day of the year. With over 500 recipes, author Bruce Weinstein has put together the most comprehensive cookbook of its kind, covering just about every conceivable flavor of ice cream, sorbet, and granita; dozens of different recipes for shakes, malts, and other cold drinks; how to make your own ice cream cones; and toppings galore.

Chefs, Drugs And Rock & Roll

6,500.00

Chefs, Drugs and Rock & Roll transports readers back in time to witness the remarkable evolution of the American restaurant chef in the 1970s and ’80s. Taking a rare, coast-to-coast perspective, Andrew Friedman goes inside Chez Panisse and other Bay Area restaurants to show how the politically charged backdrop of Berkeley helped draw new talent to the profession; into the historically underrated community of Los Angeles chefs, including a young Wolfgang Puck and future stars such as Susan Feniger, Mary Sue Milliken, and Nancy Silverton; and into the clash of cultures between established French chefs in New York City and the American game changers behind The Quilted Giraffe, The River Cafe, and other East Coast establishments. We also meet young cooks of the time such as Tom Colicchio and Emeril Lagasse who went on to become household names in their own right. Along the way, the chefs, their struggles, their cliques, and, of course, their restaurants are brought to life in vivid detail. As the ’80’s unspool, we see the profession evolve as American masters like Thomas Keller rise, and watch the genesis of a “chef nation” as these culinary pioneers crisscross the country to open restaurants and collaborate on special events, and legendary hangouts like Blue Ribbon become social focal points, all as the industry-altering Food Network shimmers on the horizon.

Told largely in the words of the people who lived it, as captured in more than two hundred author interviews with writers like Ruth Reichl and legends like Jeremiah Tower, Alice Waters, Jonathan Waxman, and Barry Wine, Chefs, Drugs and Rock & Roll treats readers to an unparalleled 360-degree re-creation of the business and the times through the perspectives not only of the groundbreaking chefs but also of line cooks, front-of-house personnel, investors, and critics who had front-row seats to this extraordinary transformation.

Bread Therapy

6,500.00

Bread Therapy is a self-help book that celebrates baking bread; a practice that not only produces delicious loaves, but also improves mental health and wellbeing. As the world feels ever more dangerous and unreliable, there is something soothing and grounding about basic human activities such as baking.

Breadmaking provides an ideal opportunity to develop mindfulness skills by forcing you to concentrate on what you can see, hear, feel, and smell. Escape your mind and connect with your body by kneading a classic sourdough, or even just by tasting fresh bread straight out of the oven.

Featuring delicious recipes and how-tos that will inspire everyone from the bread baking beginner to a seasoned pro, this book is part guide, part cookbook, and the perfect gift for anyone that has discovered the joy of bread (or still needs to!). This delightful meditation on the intrinsic power of baking will fill your stomach and calm your mind.

Everyone Can Bake

20,000.00

Dominique Ansel is the creator of beautiful, innovative, and delicious desserts, from the Frozen S’More to the Cronut®, the croissant-doughnut hybrid that took the world by storm. He has been called the world’s best pastry chef. But this wasn’t always the case.

Raised in a large, working-class family in rural France, Ansel could not afford college and instead began work as a baker’s apprentice at age sixteen. There, he learned the basics—how to make tender chocolate cakes, silky custards, buttery shortbread, and more.

Ansel shares these essential, go-to recipes for the first time. With easy-to-follow instructions and kitchen tips, home cooks can master the building-blocks of desserts. These crucial components can be mixed in a variety of ways, and Ansel will show you how: his vanilla tart shell can be rolled out and stamped into cookies; shaped and filled with lemon curd; or even crumbled into a topping for ice cream.

This cookbook will inspire beginners and experienced home cooks alike to bake as imaginatively as Ansel himself.

Foodist

6,000.00

In Foodist, Darya Pino Rose, a neuroscientist, food writer, and the creator of SummerTomato.com, delivers a savvy, practical guide to ending the diet cycle and discovering lasting weight-loss through the love of food and the fundamentals of science.

A foodist simply has a different way of looking at food, and makes decisions with a clear understanding of how to optimize health and happiness. Foodist is a new approach to healthy eating that focuses on what you like to eat, rather than what you should or shouldn’t eat, while teaching you how to make good decisions, backed up by an understanding of what it means to live a healthy lifestyle.

Foodist: Using Real Food and Real Science to Lose Weight Without Dieting is filled with tips on food shopping, food prep, cooking, and how to pick the right restaurants and make smart menu choices.

Chasing Flavor

10,000.00

In his debut cookbook, James Beard Award–winning chef Dan Kluger shares 190 recipes to help home cooks master flavor and technique

Dan Kluger, a chef celebrated for his simple yet flavorful food, knows there’s more to mastering cooking than just following directions. So with each of the innovative, elegant recipes in his debut cookbook, he includes a valuable lesson that applies beyond the tasty dish. For example, master the art of mixing raw and cooked versions of the same ingredient while preparing a Sugar Snap Pea Salad with Manchego Vinaigrette.

From homemade pantry items to vegetable mains, meats, and grains, this book is not just sophisticated recipes but a master class of lessons for more flexibility and innovation in the kitchen.

My Last Supper

10,000.00

Melanie Dunea meets Heat in this award-winning photographer’s stunning celebration of world-famous chefs and their final meals.

Chefs have been playing the “My Last Supper” game among themselves for decades, if not centuries, but it had always been kept within the profession until now. Melanie Dunea came up with the ingenious idea to ask fifty of the world’s famous chefs to let her in on this insider’s game and tell her what their final meals would be. My Last Supper showcases their fascinating answers alongside stunning Vanity Fair-style portraits. Their responses are surprising, refreshing, and as distinct from each other as the chefs themselves. The portraits–gorgeous, intimate, and playful–are informed by their answers and reveal the passions and personalities of the most respected names in the business. Lastly, one recipe from each landmark meal is included in the back of the book. With My Last Supper, Dunea found a way into the typically harried, hidden minds of the people who have turned preparing food into an art. Who wouldn’t want to know where Alain Ducasse would like his supper to be? And who would prepare Daniel Boulud’s final meal? What would Anthony Bourdain’s guest list look like? As the clock ticked, what album would Gordon Ramsay be listening to? And just what would Mario Batali eat for the last time?

Featuring: Ferrán Adrià, José Andrés, Dan Barber, Lidia Bastianich, Mario Batali, Rick Bayless, Michelle Bernstein, Daniel Boulud, Anthony Bourdain, Scott Conant, Gary Danko, Hélène Darroze, Alain Ducasse, Wylie Dufresne, Suzanne Goin, Gabrielle Hamilton, Fergus Henderson, Thomas Keller, Giorgio Locatelli, Masa Kobayashi, Nobu, Jamie Oliver, Jacques Pepin, Gordon Ramsay, Michel Richard, Eric Ripert, Marcus Samuelsson, Charlie Trotter, Jean-Georges Vongerichten and more…

Pastry Love

10,000.00

James Beard award–winning baker Joanne Chang is best known around the country for her eight acclaimed Flour bakeries in Boston. Chang has published two books based on the offerings at Flour, such as her famous sticky buns, but Pastry Love is her most personal and comprehensive book yet. It includes 125 dessert recipes for many things she could never serve in the setting of a bakery—for example, items that are best served warm or with whipped cream on top. Nothing makes Chang happier than baking and sharing treats with others, and that passion comes through in every recipe, such as Strawberry Slab Pie, Mocha Chip Cookies, and Malted Chocolate Cake. The recipes start off easy such as Lemon Sugar Cookies and build up to showstoppers like Passion Fruit Crepe Cake.

The book also includes master lessons and essential techniques for making pastry cream, lemon curd, puff pastry, and more, all of which make this book a must-have for beginners and expert home bakers alike.

Eat Smarter

7,000.00

In Eat Smarter, nutritionist, bestselling author, and #1-ranked podcast host Shawn Stevenson breaks down the science of food with a 30-day program to help you lose weight, reboot your metabolism and hormones, and improve your brain function. Most importantly, he explains how changing what you eat can transform your life by affecting your ability to make money, sleep better, maintain relationships, and be happier.

Eat Smarter will empower you and make you feel inspired about your food choices, not just because of the impact they have on your weight, but because the right foods can help make you the best version of yourself.

The Kitchen

10,000.00

John Ota was a man on a mission–to put together the perfect kitchen. He and his wife had been making do with a room that was frankly no great advertisement for John’s architectural expertise. It just about did the job but for a room that’s supposed to be the beating heart of a home and a joy to cook in, the Otas’ left a lot to be desired. And so John set out on a quest across North America, exploring examples of excellent designs throughout history, to learn from them and apply their lessons to his own restoration. Along the way, he learned about the origins and evolution of the kitchen, its architecture and its appliances. He cooked, with expert instruction. And he learned too about the homes and their occupants, who range from pilgrims to President Thomas Jefferson, from turn of the century tenement dwellers to 21st century Vancouver idealists, from Julia Child to Georgia O’Keeffe, and from Elvis Presley to Louis Armstrong.

John Ota has a refreshingly upbeat approach and a hunger for knowledge (and indeed for food). His energy and enthusiasm are contagious, and his insights of lasting value. Illustrated throughout, with photographs and also with drawings by the author, this is a book for homeowners, home makers, interior designers, cooks, armchair historians, and for anyone who–like John Ota before them–is looking for inspiration for a renovation.

The Herbalist’s Kitchen: Cooking and Healing With Herbs

9,000.00

First and foremost, The Herbalist’s Kitchen is a cookbook, with 200 fresh and delicious, health-supportive recipes including an Asiago, Apple, and Sage Tart Tatin; Rosemary-Roasted Vegetable Spaghetti; Thyme and Pear Cake; Lemon Glazed Scallops with Citrus Salsa; and Elderberry Chicken Tagine. But it goes beyond food, with information and preparations for 40 herbs—from angelica, bergamot, calendula, and chamomile to lavender, tarragon, thyme, and turmeric—that work not just in the kitchen, but also as tinctures, infusions, and essential oils.

Salads Are More Than Leaves

10,000.00

Salads for all seasons, moods, occasions and cravings.

For too long salads have languished on the side-lines of dining tables, reduced to mere accompaniments or starters, but what if we gave salads the limelight they deserve? Salads Are More Than Leaves brings salads centre stage, showcasing dishes that are big on flavour, texture and impact. You’ll never see salads in the same way again.

Featuring sections on building your salad, maximising flavour and plating your salad to impress, More Than Leaves includes over 80 recipes for salads to get excited about. Each recipe includes substitutions for vegan and vegetarian variations, suggestions for pairing salads and ways to get ahead when you’re short on time.

The Meat Paradox

10,500.00

Our future diet will be shaped by diverse forces. It will be shaped by novel technologies and the logic of globalisation, by geopolitical tensions and the evolution of cultural preferences, by shocks to the status quo – pandemics and economic strife, the escalation of the climate and ecological crises – and by how we choose to respond. It will also be shaped by our emotions. It will be shaped by the meat paradox.

‘Should we eat animals?’ was, until recently, a question reserved for moral philosophers and an ethically minded minority, but it is now posed on restaurant menus and supermarket shelves, on social media and morning television. The recent surge in popularity for veganism in the UK, Europe and North America has created a rupture in the rites and rituals of meat, challenging the cultural narratives that sustain our omnivory.

In The Meat Paradox, Rob Percival, an expert in the politics of meat, searches for the evolutionary origins of the meat paradox, asking when our relationship with meat first became emotionally and ethically complicated. Every society must eat, and meat provides an important source of nutrients. But every society is moved by its empathy. We must all find a way of balancing competing and contradictory imperatives. It is essential reading for anyone interested in the origins of our empathy, the psychology of our dietary choices, and anyone who has wondered whether they should or shouldn’t eat meat.

1 6 7 8 10