WE HAVE WONDERFUL NEWS! Because of your incredibly warm and enthusiastic response, Robin Ellis has graciously agreed to autograph a limited number of additional books for Pretty Things & Cool Stuff! before he leaves soon to travel to the UK for filming of the "new" POLDARK on PBS' Masterpiece. You did know that he plays the grumpy Rev. Dr. Halse, didn't you?
So, if you would like a copy or two for you and gifts, then please give us your email address in the box provided above, and we will notify you when the autographed books are in and ready to deliver to you!
Robin lives in southwestern France, so we ask your patience while we deal with international shipping. We will keep you posted!
We are very excited to be able to offer you a personally autographed copy of this delectable and good-for-you cookbook that Robin Ellis signed during his recent U.S. book tour. What a great gift idea! We only have a limited number of autographed books, so get yours now.
"This is not a diet cookbook to be followed for a while before resuming normal life. This is a book that represents a whole new way of eating and cooking that is suitable for diabetics, as well as anyone who wants to eat more healthily."
Mediterranean Cooking for Diabetics is a second, fully revised edition of British actor Robin Ellis' hugely successful Delicious Dishes for Diabetics. Based on Mediterranean cuisine — one of the healthiest in the world — Ellis shares his lifetime collection of healthy and simple recipes especially selected and adapted for people wishing to control or prevent diabetes.
As an actor, Ellis is best known for his role as Captain Ross Poldark in the original BBC One classic series Poldark, which was hugely successful in the UK and the US in the mid-70s, and became an international hit in more than 40 countries.
When PBS' Masterpiece first broadcast its new smash-hit adaptation of Poldark in 2015, Ellis returned to play a cameo as the grumpy Rev. Dr. Halse, and he returns in Season Two. Apart from his career as an actor, Ellis has always been a passionate cook.
In Mediterranean Cooking for Diabetics, Ellis, who was diagnosed wth Type 2 diabetes, explains the strategic changes he made — in what he eats and how he prepares his food — that allowed him to bring his glucose levels down sufficiently to avoid taking medication for six years.
Ellis learned to cook from his mother, who suffered from Type 1 diabetes. Following his own diabetes diagnosis in 1999, Ellis researched the best way of eating for his condition. He settled on a low-carbohydrate, Mediterranean diet and, together with daily walks, he has managed to control his condition successfully ever since.
In addition to its yummy recipes, Mediterranean Cooking for Diabetics contains color photographs, not only of the delicious and good-for-you dishes you can make, but also of beautiful, rural southwestern France, where Robin lives and leads sell-out cooking workshops focused on simple, delicious and healthy Mediterranean cuisine, making the most of all the fresh local ingredients available.
ROBIN ELLIS has enjoyed a long and successful career in British television and theatre, including a stint with the Royal Shakespeare Company.
Inspired by a lifelong passion for cooking plus a diagnosis of Type 2 diabetes, Ellis wrote his first cookbook, Delicious Dishes for Diabetics: A Mediterranean Way of Eating, in 2011. His second cookbook, Healthy Eating for Life, published in 2014, is designed to help people eat more healthily without sacrificing good taste.
And his latest cookbook, Mediterranean Cooking for Diabetics: Delicious Dishes to Control or Avoid Diabetes, is an updated and expanded version of his first cookbook, and it was published this year, 2016. Ellis blogs regularly at http://robin-ellis.net on food, cooking and life in rural, southwest France, where he lives with his American-born wife. He also leads popular healthy cooking workshops in Lautrec, France, famous for its pink garlic festival.
MORE COPIES OF THIS PHENOMENAL COOKBOOK ARE ON THE WAY! LEAVE US YOUR EMAIL IF...
“If you can’t make it to France this summer, The French Market Cookbook by Clotilde Dusoulier will teach your Union Square spoils to speak francais. No heavy white sauces or elaborate steps here, just regional, ingredient-driven, rustic-elegant fare … Get the taste of jealousy out of your mouth with cherry-rose compote or peach clafoutis, ooh la la.”
— Edible Manhattan
“Coaxing out each ingredient’s true, rich flavor remains the book’s greatest triumph … Dusoulier’s refreshingly simple, yet comprehensive, manual urges that we go to the market to “be surprised and seduced by the ingredients,” to which we answer “oui.””
“Dusoulier, you may know, is the wildly popular blogger behind Chocolate and Zucchini, and with her charming new book she is showcasing, as the subtitle puts it, “Vegetarian Recipes From My Parisian Kitchen.” She’s a flexitarian these days, but with the cookbook she wants to show readers how to coax flavor out of the best locally grown, seasonal fruits and vegetables without relying on meats (mock or otherwise) or heavy amounts of cheese or even too many carbs.”
— Washington Post
“These recipes achieve a simple elegance that underscores, without overwhelming, the natural perfection of seasonal ingredients.”
— Boston Globe
“This clever book is arranged by season and inspires pangs of longing in anyone who has ever gone to a produce market in Paris.”
— France Magazine
We love and actively support local farmers markets wherever we go! We stroll through each, looking for the season's freshest vegetables, fruits and herbs to put in our basket. Then when we get home, we always ponder about the most delish way to prepare our bounty?
Enter The French Market Cookbook: Vegetarian Recipes From My Parisian Kitchen by Clotilde Dusoulier! This 224-page guide to yummy food is packed with inspired vegetarian recipes — many of which are gluten-free and dairy-free — with a special oh-la-la French twist that brings out the best in seasonal produce. Farmers market to table? Oui! Oui!
Beloved ChocolateAndZucchini.com food blogger Clotilde Dusoulier is not a vegetarian. But she has, like many of us, chosen to eat less meat and fish, and is always looking for new ways to cook what looks best at the market. In The French Market Cookbook, she takes us through the seasons in 82 recipes—and explores the love story between French cuisine and vegetables.
Choosing what’s ripe and in season means Clotilde does not rely heavily on the cheese, cream, and pastas that often overpopulate vegetarian recipes.
Instead she lets the bright flavors of the vegetables shine through: carrots are lightly spiced with star anise and vanilla in a soup made with almond milk; tomatoes are jazzed up by mustard in a gorgeous tart; winter squash stars in golden Corsican turnovers; and luscious peaches bake in a cardamom-scented custard.
With 75 color photographs of the tempting dishes and the abundant markets of Paris, and with Clotilde’s charming stories of shopping and cooking in France, The French Market Cookbook is a transportive and beautiful cookbook for food lovers everywhere.
Now, when is the next Farmers Market??
In The French Market Cookbook, you’ll find my take on the love story between French cuisine and vegetables.
It is admittedly a challenge to dine out as a vegetarian in France, where meat and fish are treated as the main character of any special-occasion dish, yet the French culinary repertoire is rife with delicious ideas on how to cook vegetables.
Over the past few years, I have transitioned to a more and more plant-based way of eating — for reasons of ethics, environmental concern, and natural inclination — so I’ve had plenty of opportunities to explore unusual and exciting ways to use up my weekly selection of seasonal vegetables.
In this new book I am sharing the best of those dishes through 90 seasonal recipes (many of them vegan) and 75 color photographs by the talented Emilie Guelpa, Françoise Nicol, and Virginie Michelin.
Some dishes are personal creations, others are drawn from my research into lesser-known regional cuisines, or inspired by memorable restaurant meals. All are simple and flavorsome, so you can make the most of the time you spend in the kitchen.
My goal, in this book as on the blog, is to teach and inspire, so each of the recipes is meant to leave you not just with a wonderful dish to share with your friends, but also with a trick, a technique, a building block that you can adopt and use elsewhere in your cooking.
With a dedication of "To all cocktail drinkers, from the sage imbiber to the budding enthusiast", how can you resist An Illustrated Guide to Cocktails: 50 Classic Cocktail Recipes, Tips and Tales?
The classic cocktail is made up of three parts, something strong, something sweet and something bitter. Shaken or stirred, on the rocks or straight up, every cocktail has a unique history. An Illustrated Guide to Cocktails showcases the often romantic origin of classic and modern mixed drinks and the fascinating characters who made them famous.
The drink recipes include favorite classics, such as the Old-Fashioned, the White Russian, and the Sidecar, alongside forgotten standards such as the Blood and Sand. Written by Orr Shtuhl (see About the Author below), each page is beautifully illustrated by Elizabeth Graeber (of Pie - A Hand Drawn Almanac fame) and filled with not only killer recipes, but tricks of the trade like "How to Like Tequila" and "How to Buy Bar Equipment".
In addition to mixing tips and techniques, An Illustrated Guide to Cocktails brings the marvels of mixology to every home bartender and is a must the next time you crave a mint julep on the veranda or need a Vesper before sitting down to view Casino Royale with Daniel Craig as Bond, James Bond.
Think An Illustrated Guide to Cocktails is pretty cool? Love pie? Then you have to check out Pie: An Hand-Drawn Almanac. Both have very tasty offerings and delightful illustrations. And those illustrations were done by the incredibly talented Elizabeth Graeber, who also did wonderful illustration Pretty Things & Cool Stuff!
Fortnum & Mason is the quintessential London store. It epitomizes style, elegance, English charm and, above all, one of Britain's most traditional pastimes: taking tea. The world of tea and the name Fortnum & Mason have been intertwined for over three centuries.
From the opening of the Far East to western trade, to the first harvest of tea grown on English soil, Fortnum's has sourced, refined and offered this most delicious of the Earth's bounties to its customers. Fortnum & Mason has been selling high-quality tea for almost 300 years and continues to be one of London's most desirable places to indulge in this afternoon tradition.
Tea at Fortnum & Mason contains a blast of old-fashioned Fortnum & Mason luxury. Proper cakes on cakestands, or piled on decorated china plates, finger sandwiches and cut-glass jars of lemon curd, tea in teacups and proper scones with the jam and cream the right way round.
This beautiful book covers everything on the art of 'taking tea'. With a charming collection of fascinating anecdotes and stories, this is the definitive history of tea drinking along with 45 irresistible recipes for all kinds of teatime treats.
From delicate sandwiches, jam biscuits and lemon curd meringues to rich fruit cakes, indulgent brownies and dainty cupcakes, Tea at Fortnum & Mason brings you a taste of tea at Fortnum's as it has for the past 300 years.
And if you love this book, be sure to check out Related Items below, as well as our entire Places collection!
"Food for me was a connecting link to my grandmother, to my childhood, to my...
I don't know about you, but over the years, I have gone to and finally graduated...
“Teaism is a cult founded on the adoration of the beautiful among the sordid facts of everyday existence. It inculcates purity and harmony, the mystery of mutual charity, the romanticism of the social order. It is essentially a worship of the Imperfect, as it is a tender attempt to accomplish something possible in this impossible thing we know as life.”
Those who appreciate the greatness of small things will fall in love with this book.
Written by Okakura Kakuzo, The Book of Tea was first published in 1906, and it has never been out of print. It links the role of tea (teaism) to the aesthetic and cultural aspects of Japanese life.
For teaists and artists alike, The Book of Tea, is arguably one of the most influential books ever written for those looking to infuse the tea spirit into their lives.
Discover the fascinating character of Okakura Kakuzo and the story of how he came to write one of the twentieth century’s most influential books on art, beauty, and simplicity—all steeped in the world’s communal cup of tea.
Yakuza's incredible journey took him from Yokohama to New York, Paris, Bombay, and Boston, where his life intertwined with such luminaries as Rabindranath Tagore, John Singer Sargent, Henry James, John La Farge, Isabella Stewart Gardner, Ezra Pound and Henri Matisse.
His writings influenced the work of such notable artists as Frank Lloyd Wright and Georgia O'Keeffe. In fact, O'Keeffe requested that The Book of Tea be read to her again and again in her last years.
The Book of Tea is a masterful blend of the history of tea, the Japanese tea ceremony, Taoism and Zennism, flower arranging, architecture, and art appreciation. It emphasizes how Teaism taught the Japanese many things; most importantly, simplicity. Kakuzo argues that this tea-induced simplicity affected art and architecture.
Acclaimed American tea writer Bruce Richardson includes many historical photographs and color illustrations, along with unique insight into how Okakura's philosophy continues to inspire today’s tea culture.
Richardson includes a chapter on America's thirst for Japanese tea during the late 1800s, illustrated with archival photographs. He also wrote a fascinating chapter on Japanese tea production in the time of Okakura - complete with never before published 1890s photographs.
"A beautiful work of art in tribute to a beautiful work of art."
"I had read about Okakura and visited the Isabella Stewart Gardner museum, but never realized the importance of the relationship between the two and how they embodied the bridge between East and West. Nor, until now, had I taken the time to read the entire book. How I wish that I had read it before I visited Japan where I learned that “Zen is another word for tea.” The chapter titled The Cup of Humanity contains a sentence that seems ripped from today’s headlines, “The heaven of modern humanity is indeed shattered in the Cyclopean struggle for wealth and power… Meanwhile, let us have a sip of tea." I’m resisting the urge to swallow this book whole, and forcing myself to savor it one cup of tea at a time."
— Elizabeth Knight, author of "Tea with Friends"
Okakura Kakuzo was born in the bustling seaport of Yokohama in 1862, only eight years after Commodore Perry's "Black Ships" pried open Japan's international trade gates. Christian missionaries taught him to speak English and sing Methodist hymns, while Buddhist monks schooled him in Confucianism and drinking green tea.
Woking alongside his teachers at Tokyo University, all imported from New England, Okakura helped save Japan's artistic traditions from being tossed aside in favor of modern western aesthetics.
By the turn of the century, Okakura had made his way to Boston, where he became the Director of the Asian Arts Department at the Museum of Fine Arts and the favorite companion of Back Bay society's grande dame, Isabella Stewart Gardner.
Okakura found tea to be the perfect metaphor for interpreting the Japanese art spirit to a Boston culture thirsty for a counterpoint to America's headlong rush into materialism and wealth.
Bruce Richardson is a tea blender and writer who has been at the forefront of America's tea renaissance for over two decades. He enjoyed a long career as a choral conductor before he put down his baton in favor of a teacup.
Today, he nurtures his artistic spirit by composing new tea blends and speaking at tea and arts events across Amerca. He serves as Tea Master for the Boston Tea Party Ships & Museum, and he writes for Tea Time magazine.
Oui! Oui! Oui! Almost 400 pages of divine recipes, beautiful photos and the story of...
Do you love Paris?
When you think of the City of Light, are its patisseries, boulangeries and sidewalk cafes with their delicious selections of handcrafted, melt-in-your-mouth pastries and desserts among the first things that come to mind?
Do you adhere to the adage "Life's too short, eat dessert first!"?
Then you will absolutely love Paris Sweets: Great Desserts From the City's Best Pastry Shops, a classic sweet treat by Dorie Greenspan, one of the world's favorite and most accomplished food writers, Dorie Greenspan. (See her bio below.)
Her most vivid memory of her first trip to Paris doesn't have anything to do with the Eiffel Tower, but rather a heavenly strawberry tartlet. Overwhelmed by its extraordinary flavor, texture, and appearance, Greenspan was "hooked on Paris and hooked on the city's sweets."
In Paris Sweets: Great Desserts From the City's Best Pastry Shops, Greenspan compiles recipes from "les bonnes adresses," collecting secrets for perfect madeleines, macaroons, apple tarts and other classic French desserts.
Paris Sweets is the result of 30 years of searching for the most delectable, delicious, awe-inspiring pastries she could find, and then convincing their creators to part with the recipes.
She embellishes her cookbook with anecdotes and histories, explaining that, for example, creme brulee is actually a Spanish invention (known there as crema catalana) and that Saint-Honori is the patron saint of pastry chefs.
Greenspan also includes descriptions of some of her favorite Parisian bakeries, introducing American readers to the pleasures of Ladurée and La Maison du Chocolat.
Scattered throughout this delightful book are whimsical illustrations and beautifully written stories about each of Greenspan's favorite pastry shops and the chefs who created them.
Some of their recipes, such as Boulangerie Poilane's sweet, buttery, bite-size cookies called Punishments, are quick and easy enough for even a novice baker.
And with Greenspan's clear, step-by-step, detailed instructions, Robert Linxe's Grandmother's Creamy Chocolate Cake, an elegant fudgy decadence, and Poujauran's rich, nutty-flavored Financiers, become child's play. Greenspan manages to demystify even the complicated multilayered Opera Cake from Dalloyau.
From the most perfect Crème Brulee and Coffee Eclairs to the stunning Fresh Strawberry and Marshmallow Tart, made with homemade strawberry marshmallows.
From classic recipes, some centuries old, to updated innovations, Paris Sweets provides a sumptuous guide to creating cookies, from the fabled madeleine to simple, ultra-buttery sables; tarts, from the famous Tatin, which began its life as an upside-down error, to a delightful strawberry tart embellished with homemade strawberry marshmallows; and a glorious range of cakes — lemon-drenched "weekend cake," fudge cake, and the show-stopping Opera.
Paris Sweets brims with assorted temptations that even a novice can prepare, such as coffee éclairs, rum-soaked babas, and meringue puffs. Evocative portraits of the pastry shops and chefs, as well as information on authentic French ingredients, make this a truly comprehensive tour.
Paris Sweets: Great Desserts From the City's Best Pastry Shops celebrates the sweet life with recipes and lore from Paris’s finest patisseries. It makes an elegant gift for Francophiles, armchair travelers, bakers of all skill levels, and certainly for oneself.
Greenspan will have you torn between making Paris Sweets at home and going there yourself.
Whatever you do, remember: Life's too short, eat dessert first! — especially from Paris!
Inducted into the James Beard Foundation's Who's Who of Food and Beverage in America, DORIE GREENSPAN was tapped by the legendary chef Julia Child to write the New York Times bestseller Baking with Julia.
Her most recent book is Baking Chez Moi: Recipes From My Paris Home to Your Home Anywhere. She is the author of Baking: From My Home to Yours, a James Beard Award winner, and Around My French Table, a New York Times bestseller that was named Cookbook of the Year by the International Association of Culinary Professionals. She also co-authored Desserts by Pierre Hermé, another IACP award winner.
Her blog, www.doriegreenspan.com, was singled out as one of the top fifty food blogs in the world by The Times of London.
She lives in Westbrook, Connecticut; New York City; and Paris.
“David Lebovitz is a rare specimen: both a terrific storyteller and a brilliant, uncompromising recipe writer. His lighthearted, almost satirical style is combined with far-reaching knowledge of food and its context. I’d follow him blindfolded on this journey to the City of Light.”
— Yotam Ottolenghi, coauthor of Jerusalem, Plenty, Plenty More, NOPI
“David Lebovitz is a chef who can write better than most food writers, a writer who can hold his own in any restaurant kitchen in the world, and, most of all, a guy who simply rejoices in food and cooking. This may be his most personal cookbook, describing all facets of his cooking life in Paris, with great stories, information, and recipes. I need two copies of this book: one for the kitchen and another by my reading chair.”
— Michael Ruhlman, author of Ruhlman’s Twenty
“Opening this beautiful book is like opening the door to David’s Paris. Of course, you get great recipes, but you also get to wander the world’s most delicious city with a friend who knows it well and is excited to share it with you. A treat for those of us who love French home cooking, Paris, and David’s take on it all.”
— Dorie Greenspan, author of Around My French Table
My Paris Kitchen: Recipes and Stories is a tasty collection of stories and 100 sweet and savory French-inspired recipes from popular food blogger David Lebovitz, reflecting the way Parisians eat today and featuring lush photography taken around Paris and in David's Parisian kitchen. David trained as a pastry chef in France and Belgium, and he worked worked at the iconic Chez Panisse in Berkeley, California for twelve years, before moving to Paris.
It’s been ten years since David Lebovitz packed up his most treasured cookbooks, a well-worn cast-iron skillet, and his laptop and moved to Paris. In that time, the culinary culture of France has shifted as a new generation of chefs and home cooks—most notably in Paris—incorporates ingredients and techniques from around the world into traditional French dishes.
In My Paris Kitchen, David remasters the classics, introduces lesser-known fare, and presents 100 sweet and savory recipes that reflect the way modern Parisians eat today.
You’ll find Soupe à l’oignon, Cassoulet, Coq au vin, and Croque-monsieur, as well as Smoky barbecue-style pork, Lamb shank tagine, Dukkah-roasted cauliflower, Salt cod fritters with tartar sauce, and Wheat berry salad with radicchio, root vegetables, and pomegranate.
And of course, there’s dessert: Warm chocolate cake with salted butter caramel sauce, Duck fat cookies, Bay leaf poundcake with orange glaze, French cheesecake...and the list goes on.
David also shares stories told with his trademark wit and humor, and lush photography taken on location around Paris and in David’s kitchen reveals the quirks, trials, beauty, and joys of life in the culinary capital of the world.
Basil, cumin, curry powder, cilantro, ginger, nutmeg, rosemary…
For centuries, herbs and spices have been an integral part of many of the world’s great cuisines. But spices have a history of doing much more than adding life to bland foods. They have been the inspiration for, among other things, trade, exploration, and poetry.
Priests employed them in worship, incantations, and rituals, and shamans used them as charms to ward off evil spirits. Nations fought over access to and monopoly of certain spices, like cinnamon and nutmeg, when they were rare commodities. Not only were many men’s fortunes made in the pursuit of spices, spices at many periods throughout history literally served as currency.
In Culinary Herbs and Spices of the World, Ben-Erik van Wyk (see About the Author below) offers the first, fully illustrated, scientific guide to nearly all commercial herbs and spices in existence. Van Wyk covers more than 150 species — from black pepper and blackcurrant to white mustard and white ginger — detailing the propagation, cultivation, and culinary uses of each. This comprehensive work also is a collaborative effort with England's Kew Royal Botanical Garden.
Introductory chapters capture the essence of culinary traditions, traditional herb and spice mixtures, preservation, presentation, and the chemistry of flavors, and individual entries include the chemical compounds and structures responsible for each spice or herb’s characteristic flavor.
Many of the herbs and spices van Wyk covers are familiar fixtures in our own spice racks, but a few — especially those from Africa and China — will be introduced for the first time to American audiences.
Van Wyk also offers a global view of the most famous use or signature dish for each herb or spice, satisfying the gourmand’s curiosity for more information about new dishes from little-known culinary traditions.
With over 600 color photographs, Culinary Herbs & Spices of the World is THE reference guide to more than 150 different culinary herbs, spices and flavourings from all the well-known culinary traditions of the world.
Introductory chapters include a concise overview of the main culinary traditions of the world and a fascinating glimpse into the chemistry of taste and flavor.
Each entry is scientifically accurate with a richly illustrated review of the herbs physical appearance, correct name, botany, geographical origin, history, cultivation, harvesting, culinary uses and flavor ingredients.
People all over the world are becoming more sophisticated and demanding about what they eat and how it is prepared. Culinary Herbs and Spices of the World will appeal to inquisitive foodies, in addition to gardeners and botanists.
Ben-Erik van Wyk is professor of botany at the University of Johannesburg in South Africa. He has a research interest in systemic botany and plant utilization and currently holds a National Research Chair in indigenous plant use. and the author of several best-selling books on plants and plant use.
Culinary Herbs and Spices of the World is his latest book in the successful international series, including Medicinal Plants of the World and Food Plants of the World, that have been translated into several languages.
Once you’ve tried Blue Bottle coffee there is no going back—and thanks to this book, you can now understand exactly why. This be-all book on today’s coffee culture is a how-to and why manual that will thrill coffee geeks, amateurs, and professionals alike. And for those whose experience is that food is an afterthought at a coffee bar, you can now have Blue Bottle’s sumptuous recipes that are like the crema in the cup.
— Danny Meyer, noted restauranteur (think Gramercy Tavern, Union Square Cafe and the Union Square Hospitality Group, and author of Setting the Table
Knowing James is like knowing a prophet; my friendship with him opened my eyes to a whole new planet of coffee possibilities. What he’s taught me about coffee changed my world, and this beautiful brew of useful tips, surprising information, and tasty inspiration will change yours, too. I’m still buzzing.
— Mourad Lahlou, chef-owner of Aziza, San Francisco, and author of Mourad: New Moroccan
I don't drink coffee, I sip and savor it. I poured a cup before I sat down to tell you about this really wonderful book. The beans were an aged Indonesian blend from my favorite small-batch roaster. I used a hand-cranked burr grinder and a French coffee press. I hadn't really thought about it, but this ritual — which has evolved over the years — is very much a part of the overall experience of relishing each sip. The Blue Bottle Craft of Coffee helps inform and deepen that experience.
Coffee is experiencing a renaissance and Oakland-based Blue Bottle Coffee Company has quickly become one of America’s most celebrated roasters. Famous for its complex and flavorful coffees, Blue Bottle delights its devoted patrons with exquisite pour-overs, delicious espressi, and specialized brewing methods.
The Blue Bottle Craft of Coffee explains how to choose, brew, and enjoy the new breed of artisan coffees at home, along with 40 inventive recipes that incorporate coffee or taste good with a cup.
As coffee production becomes more sophisticated with specialized extraction techniques and Japanese coffee gadgets, the new artisan coffees can seem out of reach. The Blue Bottle Craft of Coffee explains this new world from farm to cup, exploring the bounty of beans available and the intricate steps that go into sourcing raw coffee from around the globe.
Blue Bottle founder James Freeman coaches you through brewing the perfect cup of coffee, using methods as diverse as French press, nel drip, siphon, and more to produce the best flavor.
If you or someone you know is a coffee lovers who want to roll up their sleeves and go deeper, Freeman explains step by step how to roast beans at home using standard kitchen tools — just like he did when starting out. The Blue Bottle Craft of Coffee also introduces a home technique for cupping, the industry method of tasting coffees for quality control, so you can hone your taste and share your meticulously roasted coffee with friends.
Rounding out this incredibly informative book are more than thirty inventive recipes — from breakfast to dinner and from desserts to martinis — from Blue Bottle pastry chef and former Miette bakery owner Caitlin Freeman that incorporate coffee or just taste particularly good with coffee. Here's just a taste: Liége Waffles, Saffron Vanilla Snickerdoodles, Stout Coffee Cake with Pecan-Caraway Streusel, Affogato with Smoky Almond Ice Cream, Fennel-Parmesan Shortbread, Tuna Melt Sandwiches with Piquillo Peppers, Nopa's Blue Bottle Martini, and more. Yes, drooling is allowed!
The Blue Bottle Craft of Coffee also has more than one hundred beautiful photographs that show coffee’s journey from just-harvested cherry to perfect drink.
I really think this passion-fueled, distinctive and deep guide to the new breed of amazing coffees from one of the country's top artisan coffee makers will change the way you think about, make and truly savor coffee.
In the late 1600s, the Turkish army swept across much of Eastern and Central Europe, arriving at Vienna in 1683. Besieged and desperate, the Viennese needed an emissary who could pass through Turkish lines to get a message to the nearby Polish troops.
Franz George Kolshitsky, who spoke Turkish and Arabic, took on the assignment disguised in a Turkish uniform. After many perilous close calls, Kolshitsky completed his valiant deed, returning to give the Viennese the news of the Poles’ imminent rescue of their city.
On September 13, the Turks were repelled from Vienna, leaving everything they brought: camels, tents, honey, and strange bags of beans, which were thought to be camel feed. Kolshitsky, having lived in the Arab world for several years, knew these were bags of coffee. Using the money bestowed on him by the mayor of Vienna for his heroic deed, Kolshitsky bought the Turks’ coffee, opened Central Europe’s first coffee house (The Blue Bottle), and brought coffee to a grateful Vienna.
319 years later, in Oakland, Calif., a slightly disaffected freelance musician and coffee lunatic, weary of the grande eggnog latte and the double skim pumpkin-pie macchiato, decided to open a roaster for people who were clamoring for the actual taste of freshly roasted coffee.
Using a miniscule six-pound batch roaster, he made an historic vow: “I will only sell coffee less than 48 hours out of the roaster to my customers, so they may enjoy coffee at its peak of flavor. I will only use the finest, most delicious and responsibly sourced beans.”
In honor of Kolshitsky’s heroics, he named his business Blue Bottle Coffee, and began another chapter in the history of superlative coffee.
JAMES FREEMAN is the founder and owner of Blue Bottle Coffee Company. After starting out in a tiny converted potting shed in Oakland a few years ago, Blue Bottle is now the country’s leading artisan roaster, with six cafés in the San Francisco Bay Area, roasteries on both coasts, and a presence on the High Line and in Rockefeller Center and Chelsea in Manhattan. In addition to its cafés, BlueBottle is served in fine restaurants nationwide, including Chez Panisse, Gramercy Tavern, Coi, and others, and regularly garners national media attention.
CAITLIN FREEMAN is the resident pastry chef for Blue Bottle Coffee Company and was a longtime owner of the San Francisco cake and sweets shop, Miette. James and Caitlin Freeman live in San Francisco.
A staff writer for the San Francisco Chronicle's food section for 10 years, TARA DUGGAN earned a James Beard Award for best newspaper column. She was nominated for an additional James Beard Award for feature writing. She lives with her family in San Francisco, and this is her third book
I believe coffee should be prepared one cup at a time and consumed right away, no matter what technique you chose. The most low-tech way to make coffee, and one of my favorite methods, is the pour over. It feels elemental, sort of like cooking over an open flame: just coffee, water, a cone, and a filter. You grind the coffee, weigh it, put it in the cone, and pour water over it—slowly so the coffee has enough time to absorb the water and the water can extract the correct solubles from the coffee.
At Blue Bottle, we put a lot of energy into pour-over coffee in our cafés, and I do the same in this book because it’s one of the most basic, approachable, and effective ways to make a beautiful cup of coffee. But whether you are making a pour over or an espresso, the elemental process is extraction—which simply means hot water dissolving the compounds that are in roasted coffee.
First the grinder breaks the coffee beans down into much smaller pieces with varying surface areas. Then these surface areas are exposed to hot water. The hot water dissolves particles from the coffee grounds’ exposed surface area, creating brewed coffee. If the ground coffee is underextracted, you’ll miss out on a lot of flavor, and if it’s overextracted, water may leach unpleasant properties out of the coffee that mask its deliciousness. How the coffee is ground, the water temperature, and the amount of time the ground coffee is exposed to water are all crucial factors in extraction.
In this chapter, I’ll show you how to work toward mastering those variables for a few recommended methods of preparing coffee. I’ll explain how to make beautiful pour-over coffee, step-by-step. I’ll also explain how to choose a grinder, use a nel drip, and a siphon, and even an ibrik for Turkish coffee, if you decide to explore those methods.
Then I’ll delve into the murky waters of trying to write about making espresso. You may not leave the discussion convinced that you should buy a home espresso machine. But if you choose to go that route, I’ll tell you how best to do it.
Making coffee is a simple art, yet it also has so many aspects: practice, precision, and the sheer pleasure of making something you know you’re going to enjoy. It’s an expanding universe of wonderfulness; you never run out of things to get better at.
French Press Coffee
What You’ll Need: Good-quality water, Gram scale, Coffee beans, Coffee grinder, preferably a burr grinder, Thermocouple or other thermometer, French press Chopstick or wooden spoon, Timer, Medium-size slotted spoon (optional).
However much finished coffee you wish to brew, put double that amount of good-quality water in a kettle or other vessel used only for heating water. (You’ll use some of the water to preheat the empty French press and cup.) While the water is heating, weigh out the coffee; the amount depends on the brewing ratio you’ll use, for each 355-milliliter (12 fl oz) serving, use from 20 grams for a 15-to-1 ratio to 35 grams for a 10-to-1 ratio.
Grind the coffee—not too finely. The grind should be gritty, resembling beach sand that’s pleasant to walk on, but not too powdery. When the water is hot but not quite boiling, at about 198°F (92°C), remove it from the heat. Pour some of the hot water into the empty French press to warm it up. After a few seconds, pour the water from the French press into your cup to warm it as well.
Put the ground coffee in the press pot and pour the amount of water desired in a thin stream over the grounds. Gently stir the coffee with the chopstick. Place the stem on the pot with the filter about 1/2 inch (1.3 cm) above the grounds.
Let the coffee steep for 3 minutes. Remove the stem, and for a full-bodied final result, briefly and gently stir with a chopstick. For a finer-bodied coffee, don’t stir; instead, use a medium-size slotted spoon to remove the coffee grounds from the top of the pot. Replace the stem and gently push the grounds down to the bottom of the pot.
If the plunger thunks to the bottom with almost no resistance, your grind is too coarse. If you have to strain to get the plunger to the bottom of the pot, your grind is too fine. Using too fine a grind can be dangerous. If the stem torques as you’re wrestling with it, near-boiling water and coffee grounds could spray all over you.
Ideally, the plunger will lower smoothly and gradually with 15 to 20 pounds (6.8 to 9.1 kg) of pressure. If you’re not sure what that feels like, press down on your bathroom scale with the flat of your hand until the scale reads 20 pounds (9.1 kg). It should take 15 to 20 seconds to push the plunger to the bottom. When you have pushed the plunger down as far down as it will go, serve immediately.
I enjoyed meeting Julia through Jessie Hartland's straightforward, clear, and honest eyes. The beautiful thing is that she remains the same fun-and-food-loving Julia I always knew.
— Jacques Pepin, world-renowned chef and host of Essential Pepin
Julia Child taught America a whole new way of cooking and introduced us all to the cuisine of France. She encouraged us to be adventuresome and to attempt many new cooking techniques. This wonderfully illustrated book is the story of her amazing life.
— Martha Stewart
For children, this is a thrilling introduction to Julia Child, French cooking and life in Paris. I love this book! — Ina Garten, author Barefoot Contessa cookbooks
Julia Child. Chef, author, television personality and...World War II spy? Bon Appetit! The Delicious Life of Julia Child paints a comprehensive and enchanting picture of Julia Child from her childhood in Pasadena, California, to her life as a spy in WWII, to the cooking classes she took in Paris, to the publication of Mastering the Art of French Cooking, to the funny moments of being a chef on TV.
Writer/illustrator Jessie Hartland delivers a comprehensive and enchanting picture book biography jam-packed with lively, humorous, and child-friendly details that captures that charming essence of Julia Child. It is sure to delight chefs of all ages.
As Julia liked to say, "Every woman should have a blow torch!"
We'd be willing to bet that, at some point in time, you've secretly wondered what green eggs and ham really tasted like. Whether you're ready to admit it or not, everyone can whip up a batch for themselves with Dr. Seuss' Green Eggs and Ham Cookbook: Recipes Inspired by Dr. Seuss. Not to worry, the ham in this recipe is green thanks to a coating made from cilantro and tomatillos and the eggs' usually yellow yolks are covered by a mound of guacamole. Each recipe page has an excerpt from the book that inspired the recipe which makes a great way to connect with the aspiring young chef in the household.
Filled with simple, scrumptious, wacky recipes for such foods as Cat in the Hat Pudding and Moose Juice and Schlopp, Dr. Seuss' Green Eggs and Ham Cookbook: Recipes Inspired by Dr. Seuss will have the whole family hamming it up in the kitchen. Each recipe is accompanied by the original verse that inspired it, and the pages are laminated to protect against getting splatters of Sneetch Salad, Oobleck, and Solla Sollew Stew.
The whimsical side of award-winning cookbook author, Georgeanne Brennan, has created the dishes' playful names and combined them with inventive presentations which will have your child trying new foods and adults enjoying the flavorful combinations.
P.S. Next time you sit down to a Who Feast, check out the Pink Yink Ink Drink. It's good AND good for you.
For more ways to delight the aspiring young chef in your household, check out our entire Cooking collection.
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"Passion seems to be the guiding force behind this volume—an epic, encyclopedic, and utterly beautiful tome devoted to the cultivation and appreciation of herbs in America. Created during weekends upstate with almost full creative freedom, the book is as much a compendium of herbal facts, lore, and uses as it is a reflection of its creator—witty anecdotes and observations pepper the book’s writing and Orr’s own stunning photographs fill its pages.
While many gardening books can have the charm of an automotive manual, mere compilations of growing tips and run-of-the-mill images, Orr’s book covers its bases (everything from tried-and-true choices like thyme and lavender to more off-beat selections like hemlock and marijuana) with style. Both a great read and an indispensible resource for everything from gardening to cooking, this beautifully designed book is just as at home on a gardener’s shelf as it is on the nightstand or coffee table."
— Design Sponge (Read complete story and interview with author here)
"Orr’s affection for herbs shines through every well-researched page of this book; his wonder and delight are infectious...And he knows that just because a book is useful and intelligent, it doesn’t have to look scholarly and dull. Orr’s beautiful photographs have an approachable aura of romance."
— The New York Times Book Review
From modern garden master Stephen Orr comes a new, definitive book on herbs to finally replace the dusty and outdated classics. Here are entries on hundreds of plants that are extraordinarily useful in cooking, homeopathy, and more; dozens of recipes and DIY projects; and beautifully styled photographs so you know just what you’re growing!
With more than 900 entries — including 40 delicious recipes —, each accompanied by brand new photography and helpful growing advice, The New American Herbal takes the study of herbs to an exciting new level.
Orr covers the entire spectrum of herbaceous plants, from culinary to ornamental to aromatic and medicinal, presenting them in an easy to use A to Z format packed with recipes, DIY projects, and stunning examples of garden design highlighting herbal plantings.
Learn about the herbs you’ve always wanted to grow (chervil, chamomile, and lovage), exotic herbs (such as Artemisia, the bitter herb used in Absinthe, or the anti-inflammatory Meadowsweet), and ornamental varieties (Monkshood and Perilla).
For cooks there is indispensable guidance on planting and maintaining a bountiful kitchen garden and crafters will delight in dozens of exciting new uses for fresh, dried, and distilled herbs.
Here, too, are 40 delicious recipes, as well easy steps for projects such as a hanging herb garden and instructions on how to plant, dry, and preserve your garden’s bounty.
Meticulously researched and exhaustive in its scope, The New American Herbal is an irresistible invitation to explore the versatility of herbs in all their beauty and variety.
Get it and get growing!
"Just like me, other cooks are finding reassurance in the abundance around them that turns the cooking of vegetables into the real deal. They are becoming more familiar with different varieties of chiles, ways of straining yogurt, new kinds of citrus (like pomelo or yuzu), whole grains and pearled grains, Japanese condiments and North African spice mixes, a vast number of dried pasta shapes, and making their own fresh pasta.
They are happy to explore markets and specialty shops or go online to find an unusual dried herb or a particular brand of curry powder. They read cookbooks and watch television programs exploring recent cooking trends or complex baking techniques.
The world is their oyster, only a vegetarian one, and it is varied and exciting."
— Chef Yotam Ottolenghi, Ottolenghi's in London
“No chef captures the flavors of the moment better than Yotam Ottolenghi.”
— Bon Appetit
“Ottolenghi is a genius with vegetables—it’s possible that no other chef has devised so many clever ways to cook them.”
— Food & Wine
“Yotam Ottolenghi is the most creative but also practical cook of this new culinary era—a 21st-century Escoffier. If I had a four-star rating for cookbooks, I would give Plenty More five stars.”
— Wall Street Journal
Plenty More is the hotly anticipated follow-up to London chef Yotam Ottolenghi’s best-selling and award-winning cookbook Plenty, and it features more than 150 vegetarian dishes organized by cooking method.
Yotam Ottolenghi is one of the world’s most beloved culinary talents. With this vegetarian cookbook, Israeli-born chef, restaurant owner Yotam Ottolenghi returns with a welcome follow-up to his 2010 Plenty. "The man who sexed up vegetables" does not disappoint with Plenty More.
Organized by cooking method, more than 150 dazzling recipes emphasize spices, seasonality, and bold flavors.
From inspired salads to hearty main dishes and luscious desserts, Plenty More is a must-have for omnivores and vegetarians alike.
This visually stunning collection will change the way you cook and eat vegetables! (See Excerpt below)
Table of Contents
Chunky green olives in olive oil; a heady marinade of soy sauce and chile; crushed chickpeas with green peas; smoky paprika in a potent dip; quinoa, bulgur, and buckwheat wedded in a citrus dressing; tahini and halvah ice cream; savory puddings; fennel braised in verjuice; Vietnamese salads and Lebanese dips; thick yogurt over smoky eggplant pulp—I could go on and on with a list that is intricate, endless, and exciting. But I wasn’t always aware of this infinite bounty; it took me quite a while to discover it. Let me explain.
As you grow older, I now realize, you stop being scared of some things that used to absolutely terrify you. When I was a little, for example, I couldn’t stand being left on my own. I found the idea—not the experience, as I was never really left alone—petrifying. I fiercely resented the notion of spending an evening unaccompanied well into my twenties; I always had a “plan.” When I finally forced myself to face this demon, I discovered, of course, that not only was my worry unfounded, I could actually feast on my time alone.
Eight years ago, facing the prospect of writing a weekly vegetarian recipe in the Guardian, I found myself gripped by two such paralyzing fears.
First, I didn’t want to be pigeonholed as someone who cooks only vegetables. At the time, and in some senses still today, vegetables and legumes were not precisely the top choice for most cooks. Meat and fish were the undisputed heroes in lots of homes and restaurant kitchens. They got the “star treatment” in terms of attention and affection; vegetables got the supporting roles, if any.
Still, I jumped into the water and, fortunately, just as I was growing up and overcoming my fear, the world of food was also growing up. We have moved forward a fair bit since 2006. Overall, more and more confirmed carnivores, chefs included, are happy to celebrate vegetables, grains, and legumes.
They do so for a variety of reasons related to reducing their meat consumption: animal welfare is often quoted, as well as the environment, general sustainability, and health. However, I am convinced there is an even bigger incentive, which relates to my second big fear when I took on the Guardian column: running out of ideas.
It was in only the second week of being the newspaper’s vegetarian columnist that I felt the chill up my spine. I suddenly realized that I had only about four ideas up my sleeve—enough for a month—and after that, nothing! My inexperience as a recipe writer led me to think that there was a finite number of vegetarian ideas and that it wouldn’t be long before I’d exhausted them.
Not at all! As soon as I opened my eyes, I began discovering a world of ingredients and techniques, dishes and skills that ceaselessly informed me and fed me. And I was not the only one. Many people, initially weary of the limiting nature of the subject matter (we are, after all, never asked in a restaurant how we’d like our cauliflower cooked: medium or medium-well), had started to discover a whole range of cuisines, dishes, and ingredients that make vegetables shine like any bright star.
Just like me, other cooks are finding reassurance in the abundance around them that turns the cooking of vegetables into the real deal. They are becoming more familiar with different varieties of chiles, ways of straining yogurt, new kinds of citrus (like pomelo or yuzu), whole grains and pearled grains, Japanese condiments and North African spice mixes, a vast number of dried pasta shapes, and making their own fresh pasta. They are happy to explore markets and specialty shops or go online to find an unusual dried herb or a particular brand of curry powder. They read cookbooks and watch television programs exploring recent cooking trends or complex baking techniques. The world is their oyster, only a vegetarian one, and it is varied and exciting.
Raw vegetable salad
Certain vegetables—cauliflower, turnip, asparagus, and zucchini are all good examples—are hardly ever eaten raw in the UK. When I travel back home to visit my parents, I always enjoy a crunchy salad like this one, where the vegetables of the season are just chopped and thrown into a bowl with a fine vinaigrette. The result is stunning; it properly captures the essence of the season and is why I would make this salad only with fresh, seasonal, top-notch vegetables. This is really crucial. Ditto the dressing: if you can use a good-quality sunflower oil—one that actually tastes of sunflower seeds—it will make a real difference. The best way to cut the asparagus into strips is with a vegetable peeler.
1/3 head cauliflower
(7 oz/200 g), broken
into small florets
7 oz/200 g radishes
(long variety if possible),
thinly sliced lengthwise
6 asparagus spears
(7 oz/200 g), thinly
1 cup/30 g watercress leaves
2/3 cup/100 g fresh or frozen green peas, blanched for
1 minute and refreshed
2/3 cup/20 g basil leaves
scant 2/3 cup/75 g pitted Kalamata olives
1 small shallot, finely chopped (2 tbsp/20 g)
1 tsp mayonnaise
2 tbsp champagne vinegar or good-quality white
1½ tsp Dijon mustard
6 tbsp/90 ml good-quality sunflower oil
salt and black pepper
First make the dressing. Mix together the shallot, mayonnaise, vinegar, mustard, and some salt and pepper in a large bowl. Whisk well as you slowly pour in the oil, along with ¾ teaspoon salt and a good grind of
Add all the salad ingredients to the dressing, use your hands to toss everything together gently, and serve.
Excerpted from Plenty More by Yotam Ottolenghi. Copyright © 2014 by Yotam Ottolenghi. Excerpted by permission of Ten Speed Press, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Several years ago, I was working on a project and got the opportunity to make a tour of the most innovative bars in New York City leading the mixology movement, and that tour was personally crafted by Dale DeGroff, King Cocktail himself! Well, Death & Co. was one of the unforgettable stops, and I still crave the drinks we soooo enjoyed there!
So, I have been waiting for this book to come out for some time, and geez, is it ever worth the wait! Beautifully designed and photographed, wonderful to hold and even better to read and absorb all of the modern, yet timeless information about how to really craft cocktails. And the recipes! Oh, the recipes!
“This is a book that will inspire the next generation of bartenders. The Death & Co crew has managed to mix equal measures of hospitality and creativity, and the impact of their experiment will be felt far beyond their modest East Sixth Street saloon. This book extends Death & Co’s reach even farther.”
— Dale Degroff, author of The Craft of the Cocktail
Death & Co changed the way we drink in America. This elegant, intelligent book—with drink recipes from the ‘Dirty Dozen’ of top bartender/mixologists working in America today (all Death & Co veterans), plus sound, concise advice on every aspect of drink making—will make sure that nobody could possibly forget that.”
— David Wondrich, author of Imbibe! and Punch
One of the most influential bars in America has come out with a book of cocktails…just as brilliant as the place itself…The recipes are well organized and will appeal to everyone.
— Max Watman, The New York Times Book Review
Death & Co: Modern Classic Cocktails with More Than 500 Recipes is the definitive guide to the contemporary craft cocktail movement, from one of the highest-profile, most critically lauded, and influential bars in the world.
Death & Co is the most important, influential, and oft-imitated bar to emerge from the contemporary craft cocktail movement. Since its opening in 2006, Death & Co has been a must-visit destination for serious drinkers and cocktail enthusiasts, and the winner of every major industry award—including America’s Best Cocktail Bar and Best Cocktail Menu at the Tales of the Cocktail convention.
Boasting a supremely talented and creative bar staff—the best in the industry—Death & Co is also the birthplace of some of the modern era’s most iconic drinks, such as the Oaxaca Old-Fashioned, Naked and Famous, and the Conference.
Destined to become a definitive reference on craft cocktails, Death & Co features more than 500 of the bar’s most innovative and sought-after cocktails.
But more than just a collection of more than 500 recipes, Death & Co is also a complete cocktail education, with information on the theory and philosophy of drink making, a complete guide to buying and using spirits, and step-by-step instructions for mastering key bartending techniques.
Filled with beautiful, evocative photography; illustrative charts and infographics; and colorful essays about the characters who fill the bar each night; Death & Co—like its namesake bar—is bold, elegant, and setting the pace for mixologists around the world.
What are you waiting for? Get yours NOW!
Chosen by the New York Times as one of its Top Ten Wine Books of 2014
“The world’s most neglected great wine, sherry is ancient, delicious, and still far too obscure. So it’s fortunate to have its story told by Talia Baiocchi, a great young wine-writing talent with her finger on the pulse. Her clear, witty style is perfect for untangling sherry’s intricacies—and for demonstrating why a whole new generation of wine lovers (and bartenders!) are so taken with it.
— Jordan Mackay, James Beard Award–winning coauthor of Secrets of the Sommeliers
Thank goodness for this book! I have fallen in love with sherry over the past few years, and it could get a bit tiring at times having to explain that I was not drinking Grandmother's sherry and that there is so much more to this Spanish nectar!
Sherry references infuse culture, from kitchens to cocktail bars, short stories, poetry and beyond—not to mention the celebrated use of sherry casks in whisky-making. We all know that sherry is important. But many people simply do not know what it is, aside from the fact that it's in the wine family—let alone the fact that it's a dynamic red hailing from Spain once thought of as on par with prestigious offerings from Bordeaux and Burgundy.
In recent history, cheap and overly sweet blends tarnished sherry's name and reputation, which had already grown quite complicated. And that's why author Talia Baiocchi wants to set the record straight with Sherry: A Modern Guide to the Wine World's Best-Kept Secret, with Cocktails and Recipes.
The editor-in-chief of food and drink website PUNCH (and the former wine editor at Eater) has penned a new book aimed at demystifying sherry. And she does so in an engaging, informative manner complete with full-color photography.
There is no other wine that is as versatile, as utterly unique in its range and production methods — and, unfortunately, as misunderstood — as sherry. For centuries, sherry was considered one of the world’s great wines, spoken about in the same reverential terms as the finest Bordeaux and Burgundies.
But in the last few decades, sherry lost its way—and cheap, cloyingly sweet blends sullied the reputation of what remains one of Spain’s oldest and greatest winemaking traditions.
Thankfully, sherry is in the midst of a renaissance. Beloved of sommeliers and bartenders in the craft cocktail community, today sherry is being re-discovered and re-appreciated as an incredible table wine and essential component of many classic cocktails
Sherry: A Modern Guide is essential reading for wine or spirits professionals looking to incorporate this complex wine into their menu, and for adventurous drink enthusiasts who are on the hunt for something unexpected.
Sherry: A Modern Guide also offers an overview on the different styles of sherry (pertaining to body), how and where they're produced (as there's a broad range of methods), and even insight into the people behind the production today.
An outspoken advocate for sherry in all its forms, Baiocchi begins by taking readers on a trip to Jerez, Sanlúcar de Barrameda, and El Puerto de Santa Maria, the three Spanish cities that comprise the “Sherry Triangle” that produces much of the world’s sherry. She tours all of the major (and some of the minor) producers, supplying tasting notes as well as recommendations for their best offerings.
Sherry: A Modern Guide tackles the wine's renowned history and its descent into infamy. And, with sherry factoring into the classic cocktail revival as a vibrant component to many mixed drinks, there are first-hand accounts from today's top producers and the benefits and profiles of their unique wines.
A thorough buyer’s guide lists top producers and profiles the very best bodegas and wines. Biaocchi also includes a entire chapter on recipes for both historic sherry-based cocktails and modern creations from top bartenders, It illuminates a completely different side of sherry, featuring classic recipes like the Tuxedo and Sherry Cobbler, as well as modern creations from the country’s top bartenders (Jim Meehan’s East India Negroni, Derek Brown’s Kojo Cocktail).
Sherry: A Modern Guide to the Wine World Best-Kept Secret, with Cocktails and Recipes concludes with food recipes that illuminate the strength of sherry in a meal. More than a dozen recipes for tapas and other delicious foods—best eaten alongside a glass of sherry, of course—round out this wonderfully eclectic, engaging, and inspiring collection.
Table of Contents
This information and beautiful photography in this book combine to put a face and history to a name that's ever-circulating—and explains how to enjoy it properly.
Pour. Sip, Read, ENJOY!
TALIA BAIOCCHI is the editor-in-chief of PUNCH, an online magazine focused on wine, spirits, and cocktails. Previously, Baiocchi was the wine editor for Eater and a columnist at Wine Spectator. She has written for the San Francisco Chronicle, Decanter, Bon Appétit, and Wine & Spirits magazine, among others.
In 2013, she was named a top new talent in the food and wine world in Forbes magazine’s “30 Under 30” feature. She lives in Brooklyn, New York.
Looking for the perfect gift for that hard-to-please oenophile or someone just beginning a deep dive into what makes wine so divine? You can end your search right here!
“A celebration of both science and art, the book demystifies the perplexities of wine—and the pretensions of so much wine-writing—in a manner as refreshing to the reader as tasting a crisp bottle of Sancerre, while learning its origins lie deep in Jurassic, Cretaneous, and Tertiary bedrock.”
— John Varriano, noted gastronomic historian, from the Foreword
“Not just another wine book, this volume by French geologist Frankel is about the geology that differentiates one French wine from another. . . . This work will cultivate oenophiles’ interest in geology and vice versa. Both a fascinating introduction to the geology of France that will satisfy wine lovers with plentiful descriptions of beverages and wineries and a perfect textbook for anyone pursuing a sommelier’s pin.”
— Library Journal
“Geologist Charles Frankel’s Land and Wine: The French Terroir is not so much a scientific exposé as it is a beautifully described love triangle involving wine, rocks, and French history. With stories of Charles the Fat (839 to 888 CE), Philip the Bold (1342 to 1404), and Joan of Arc (1412 to 1431), each a contributor to the development of different wine regions, one cannot help but be entranced by this delightful interplay of history, wine, and the geologic evolution of the European continent.”
For centuries, France has long been the world’s greatest wine-producing country. Its wines are the global gold standard, prized by collectors, and its winemaking regions each offer unique tasting experiences, from the spice of Bordeaux to the berry notes of the Loire Valley. Although grape variety, climate, and the skill of the winemaker are essential in making good wine, the foundation of a wine’s character is the soil in which its grapes are grown.
Who could better guide us through the relationship between the French land and the wine than a geologist, someone who deeply understands the science behind the soil? Enter Paris scientist Charles Frankel and his Land and Wine: The French Terrior.
Both the uninitiated wine drinker and the confirmed oenophile will find much to savor in this fun guide that Frankel has spiked with anecdotes about winemakers and historic wine enthusiasts—revealing which kings, poets, and philosophers liked which wines best—while offering travel tips and itineraries for visiting the wineries today
In Land and Wine, Frankel takes readers on a tour of the French winemaking regions to illustrate how the soil, underlying bedrock, relief, and microclimate shape the personality of a wine.
The book’s twelve chapters (see Table of Contents in image to the left) each focus in depth on a different region, including the Loire Valley, Alsace, Burgundy, Champagne, Provence, the Rhône valley, and Bordeaux, to explore the full meaning of terroir.
In this approachable guide, Frankel describes how Cabernet Franc takes on a completely different character depending on whether it is grown on gravel or limestone; how Sauvignon yields three different products in the hills of Sancerre when rooted in limestone, marl, or flint; how Pinot Noir will give radically different wines on a single hill in Burgundy as the vines progress upslope; and how the soil of each château in Bordeaux has a say in the blend ratios of Merlot and Cabernet-Sauvignon.
Land and Wine provides a detailed understanding of the variety of French wine as well as a look at the geological history of France, complete with volcanic eruptions, a parade of dinosaurs, and a menagerie of evolution that has left its fossils flavoring the vineyards
Open a favorite bottle of wine to savor along with Land and Wine.
If you're looking for a baking bible that will help you craft goodies that are healthy, taste great and fulfill your desire to recreate those wonderful smells that waft from your favorite bakery, look no further than Bob's Red Mill Baking Book .
Founded in 1978 and inspired by a commitment to whole grain nutrition, Bob and Charlee Moore started Bob's Red Mill with a mission to support the health and well-being of people in their community. Bob’s Red Mill Natural Foods offers a diverse line of all natural and organic flours, cereals, meal and mixes for pancakes, bread, and soups, all reflecting their dedication to healthful eating.
Bob's Red Mill Baking Book allows bakers to take full advantage of the healthful benefits of whole grains. This invaluable baker’s resource contains a comprehensive collection of over 400 recipes and provides home bakers with delicious ways to use whole and other healthful grains and flours to suit their dietary, allergic, and basic baking needs. Includes new and traditional recipes, featuring a collection of recipes from prominent bakers and chefs.
Bob's Red Mill Baking Book is the definitive whole grain cookbook for beginners and experts alike. Check out Bob's Whole Wheat Honey Bread (page 43) toasted with Camejo's peach jam. On good authority, it's worth the price of admission alone!
From chai to oolong to sencha, tea is one of the world’s most popular beverages. Not only is it a unique and adaptable drink, you can experience the intricate traditions of Japanese teahouses to the elegant tearooms of Britain to the verandas of the deep South, wherever you are.
Tea: A Global History explores the rich and fascinating history of the drink consumed in many different varieties by cultures across the globe. Food historian and author, Helen Saberi (see About the Author below), looks at the economic and social uses of tea, explores where and how tea is grown around the world and how customs and traditions surrounding the beverage have evolved from its legendary origins to its present-day popularity.
Tea: A Global History, features vivid images of teacups, plants, tearooms, and teahouses as well as recipes for both drinking tea and using it as a flavoring.
Tea: A Global History is a highly readable, engaging book, one best enjoyed while sipping a cup of tea oneself.
As English grandmothers say, a good cuppa tea puts the world to right!
As the owner of Chez Panisse Restaurant in Berkeley, CA, Chef Alice Waters believes strongly in teaching children where food really comes from. Not just from the market but from farms and people who care about the earth. Through Fanny at Chez Panisse - A Child's Restaurant Adventure with 46 recipes, Waters, her 7-year old daughter, Fanny, and her eclectic group of friends that run Chez Panisse take the reader behind-the-scenes giving a glorious glimpse of the inner workings of a quirky, wonderful restaurant and the people who run it.
There is Bumps, a family friend who lives on a boat and makes special bread, Carrie, the florist who supplies Chez Panisse with its bouquets and Jean, a customer who prefers to eat in the kitchen rather than the restaurant because "That's where the food and my favorite people are." In Fanny at Chez Panisse - A Child's Restaurant Adventure with 46 recipes, Waters opens up the magic world of cooking to children through the eyes and words of seven-year-old Fanny, the path food travels from the garden to the kitchen to the table.
Beautifully illustrated by Ann Arnold (see About the Illustrator below), Fanny at Chez Panisse - A Child's Restaurant Adventure with 46 recipes is a delightful beginners cookbook with 46 recipes that will tempt children into the desire to cook and eat with whole hearts, alert minds and all the senses.
From banana milkshakes and green apple sherbet to cherry tomato pasta and black beans and sour cream, as well as spaghetti and meatballs, french fries and pizza, there is something here for every child to prepare and enjoy.
For more ways to delight the aspiring young chef in your household, check out our entire Cooking collection.
Yotam Ottolenghi is widely beloved in the food world for his beautiful, inspirational, and award-winning...
“No matter how many visits you’ve enjoyed in the capital, this book will have you...