Home Food

In Fermentation, Rachel de Thample shines a light on one of the oldest methods of preserving food, which is just as relevant today, and shows you how to produce delicious and health-boosting ferments in your own kitchen.

It has been said that water is the essence of life. It's the element that keeps our body functioning properly so that we can keep on living, and the same is true with other living organisms on the planet. However, there are some exceptions to the rule. Growing up near the woods of Colorado with parents who hunt, I learned at a young age how removing moisture can make Food last longer and concentrate flavor.

Learn how to bake artisan bread like a baker. Understand the fundamentals of baking different types of breads. Then get to work with over 100 delicious bread recipes. Do you want to bake great artisan bread for your family and friends or take your hobby to the next level and win that baking competition? Learn the fundamentals of baking different types of bread and the tips and tricks to making perfect artisan breads.

When Charles and Perrine Hervé-Gruyer set out to create their farm in an historic Normandy village, they had no idea just how much their lives would change. Neither one had ever farmed before. Charles had been circumnavigating the globe by sail, operating a floating school that taught students about ecology and indigenous cultures. Perrine had been an international lawyer in Japan. Each had returned to France to start a new life.

How did a bar like P. J. Clarke’s saloon become the beloved watering hole for Frank Sinatra, Marilyn Monroe, Jacqueline Kennedy, Rocky Marciano, and Buddy Holly (not to mention the fictional Don Draper)? And what was it about their bacon cheeseburger that caused Nat King Cole to pronounce it "the Cadillac of burgers"? Established in 1884 and bought in l904 by Patrick "Paddy" Joseph Clarke, this Irish saloon in a beautiful Victorian building on the corner of Third Avenue and 55th Street has captivated generations of New Yorkers.

In Red Sauce, Ian MacAllen traces the evolution of traditional Italian-American cuisine, often referred to as "red sauce Italian," from its origins in Italy to its transformation in America into a new, distinct cuisine. It is a fascinating social and culinary history exploring the integration of red sauce food into mainstream America alongside the blending of Italian immigrant otherness into a national American identity.

Let’s say you’ve got a dream. A big dream. A huge dream. You want to open a coffee shop. Let me guess - your friends and family have told you it’s a risky idea. At least a hundred people have told you “you don’t know what you’re doing”. And that’s probably true!

For most of history, humans did without refined sugar. Granulated sugar was first produced in India around the sixth century BC, yet for almost 2,500 years afterward sugar remained marginal in the diets of most people. Then, suddenly, it was everywhere. How did sugar find its way into almost all the food we eat, fostering illness and ecological crisis along the way? The World of Sugar begins with the earliest evidence of sugar production.

How did the Old-Fashioned get its name, and why has the drink endured? What drinks were invented by Sam Ross? What was the Pegu Club, and who bartended there? In The Encyclopedia of Cocktails, Robert Simonson catalogues all the essential people, places, and drinks that make up our cocktail history in a refreshing take on the conventional reference book. New York Times cocktail and spirits writer Robert Simonson's witty and opinionated presentation of the bar world is a refreshing look at all things cocktail-related.

Love & Whiskey is the true story of Jack Daniel, Nearest Green, the man, and Uncle Nearest, the whiskey company Fawn Weaver founded to honor and amplify Green's legacy. But it’s not the whole story. A bonus chapter in the audiobook edition centers on Weaver's commitment to right the wrongs of history by cementing one man’s legacy for generations to come. It represents a living promise to give a family back the dream that was denied them in a place and time where dreams were not permitted for all.

Liz Hauck and her dad had a plan to start a weekly cooking program in a residential home for teenage boys in state care, which was run by the human services agency he co-directed. When her father died before they had a chance to get the project started, Liz decided she would try it without him. She didn’t know what to expect from volunteering with court-involved youth, but as a high school teacher she knew that teenagers are drawn to food-related activities. This is the story of what happened around the table, and how one dinner became one hundred dinners.

Recounting the fairy-tale-like rise of Antonin Carême from Parisian orphan to a household name synonymous with culinary luxury, Carême offers a unique conflation of historical biography, social history and cookery guide. Kelly lifts the veil on one of the most momentous and sensuous periods in European history: First Empire Paris, Georgian England and the tsarist Russia of War and Peace, depicting Carême’s entanglements with the social and political elite of his age, from King George IV to Napoleon, the Romanovs to the Rothschilds.

Provence, 1970 is about a singular historic moment. In the winter of that year, more or less coincidentally, the iconic culinary figures James Beard, M.F.K. Fisher, Julia Child, Richard Olney, Simone Beck, and Judith Jones found themselves together in the South of France. They cooked and ate, talked and argued, about the future of food in America, the meaning of taste, and the limits of snobbery.

Thanks to a small but growing number of dedicated farmers, importers, roasters, and baristas, coffee quality is at an all-time high. But for nonprofessionals, achieving cafe quality at home can seem out of reach. With dozens of equipment options, conflicting information on how to use that equipment, and an industry language that, at times, doesn't seem made for the rest of us, it can be difficult to know where to begin. Craft Coffee: A Manual, written by a coffee enthusiast for coffee enthusiasts, is a comprehensive guide to improving your brew at home.

Explore the people, discoveries, and innovations that created the "water of life" in this compelling narrative.

This is the Ultimate Baby Recipe Book

The book will prove an easy to understand guideline and introduction to baby food. You will learn unique, tasty, and easy-to-make combinations that your baby will love.

Through original essays and engaging conversations with dozens of indie musicians representing several subgenres, scenes, and eras, food takes center stage in stories about being on tour and eating on tour and how this basic human necessity can create a sense of community and interconnectedness in one of the most mobile industries in the world.

Ready to grow your own slice of perpetual summer, no matter the weather outside? Dreaming of fresh herbs in February while the world’s still scraping ice off windshields… but unsure where to start? If so, this book’s for you, greenhouse dreamer. And it’s time to make those dreams come true. Whether you’ve dabbled in gardening or your biggest green achievement is fridge mold, Greenhouse Gardening for the Absolute Beginner is your no-fuss, step-by-step roadmap to a thriving year-round garden.

Everyone knows the parlor game question asked of every chef and food personality in countless interviews: What is the last meal you'd want to eat before you die? But what does it look like when you pose the question to bartenders? In Last Call, James Beard Award-winning author Brad Thomas Parsons gathers the intriguing responses from a diverse range of bartenders around the country.

"Everything Kombucha: The Art Of Home Brewing, Health Benefits, And Crafting Unique Flavors With Comprehensive Equipment And Recipe Guides" is the definitive guide to mastering the world of kombucha, the enchanting fermented tea that has enthralled health enthusiasts and culinary adventurers worldwide. This expansive guide provides everything you need to embark on your own kombucha journey, from the basics of brewing to the complexities of flavoring and beyond.