We never snacked like this and we never binged like this. We never had so many superfoods, or so many chips. We were never quite so confused about food, and what it actually is.This is a book about th
An award-winning food writer takes us on a global tour of what the world eats--and shows us how we can change it for the betterFood is one of life's great joys. So why has eating become such a source
At once authoritative and approachable, Dinner in French is masterful for its 150 wide-ranging new recipes and authentic and brilliantly upddated dishes that reflect how we shop, cook, and eat today.Just as Julia Child brought French cooking to twentieth-century America, so now Melissa Clark brings French cooking into the twenty-first century. She first fell in love with France and French food as a child; her parents spent their August vacations traversing the country in search of the best meals with Melissa and her sister in tow. Near to her heart, France is where Melissa's family learned to cook and eat. And as her own culinary identity blossomed, so too did her understanding of why French food is beloved by Americans. Now Melissa, one of the nation's favorite food writers, marries the French food she loves with the weeknight friendly techniques and ingredients she relies on in her Brooklyn kitchen. In Dinner in French, you will find a Ratatouille Sheet-pan Chicken; a Tahini Omelet t
The Greeks and Romans were the first to use a fork, but it was shaped like a claw and used in the kitchen for cooking, not for eating, which was done with their fingers. Later on, the Italians changed the claw to a spear-like fork with two prongs to pick up food, but they still used their fingers to eat. Over time the fork found its way to the tables of King Henri III and King Louis XIV, mostly as an ornament. By the end of the 17th century the fork looked like it does today and it was being used to eat. Now centuries later we have all kinds of forks for fish, cheese, salad, dessert. Little Inventions by Raphaël Fejtö is a series of kid-sized books about objects that children encounter every day with little thought of how, where and when they were invented. In fact, the beginnings of these common objects are fascinating and their true stories are told here in amusing anecdotes and charming illustrations. Each book closes with a memory game, making them useful for early reader groups.
Vegetable-forward is the way we eat now, and Ruffage is the cookbook that promises to truly change the way we approach vegetables. Author Abra Berens—chef, farmer, Midwesterner—shares a co
Here's a cookbook destined to be talked-about this season, rich in techniques and recipes epitomizing the way we cook and eat now. Bar Tartine—co-founded by Tartine Bakery's Chad Robertson and Elisabe
Perfect Simple embraces the clean, fresh flavours of modern Scandinavian cuisine to provide a compelling new blueprint for the way we eat now. Drawing on the traditional ingredients and contemporar
Masala is a seminal Indian cookbook for a modern generation that reflects the way we live, cook, entertain and eat today. Food writer Mallika Basu grew up enjoying exotic flavours from across India in an unconventional, bustling home in Kolkata – and then spent years recreating them in a London kitchen. Now she shares those recipes, techniques and shortcuts so you too can cook with real Indian flavours without compromising on taste or texture.Embrace weekday dinners with mustard coconut and chilli-slathered baked fish, wok-friendly Goan chilli beef fry or silken kofta curry made with packs of ready-rolled meatballs. For leisurely weekends, tuck into a feast of Vindaloo pulled pork; give your Sunday roast a sumptuous twist with spicy marinades or enjoy a whole roasted cauliflower encrusted with nut butter. Brunch as Indians do with dosas and whole moong crepes; entertain with crowd pleasing do-it-yourself Calcutta kati rolls, easy-to-assemble platters of baby aubergines drenched in pean
We didn’t always eat the way we do today, or think and feel about eating as we now do. But we can trace the roots of our own eating culture back to the culinary world of early modern Europe, which inv
“Kate Bowler is the only one we can trust to tell us the truth. This book will pen minds and warm hearts.” -- Glennon Doyle, author of the #1 NYT Bestseller UntamedIt’s hard to give up on the feeling that the life you want is just out of reach. A beach body by summer. A trip to Disneyland around the corner. A promotion on the horizon. Everyone wants to believe that they are headed toward good, better, best. But what happens when the life you hoped for is put on hold indefinitely? Kate Bowler believed that life was a series of unlimited choices, only to find that she was stuck in a cancerous body at age 35. In No Cure for Being Human, Kate searches for a way forward as she mines the wisdom (and absurdity) of our modern “best life now” advice industry, which offers us exhausting positivity, trying to convince us that we can out-eat, out-learn and out-perform our humanness. With dry wit and unflinching honesty she grapples with her cancer diagnosis, her ambition, and her faith and searc
