cooks essentials

THE JAMES BEARD MEDIA AWARD WINNER FOR BEST PHOTOGRAPHY "Evan Funke's respect for tradition and detail makes American Sfoglino the perfect introduction to the fresh egg pastas of Emilia Romagna. It's bold in its simplicity and focus." — Missy Robbins, chef/owner of Lilia and MISI Forget your pasta maker and learn authentic Italian techniques for making homemade noodles rolled by hand in this award-winning pasta cookbook from master pasta maker Evan Funke! In this debut cookbook, two-time James Beard Award-nominated chef Evan Funke shares classic techniques from his Emilia Romagna training and provides accessible instructions for making his award-winning sfoglia (sheet pasta) at home. With little more than flour, eggs, and a rolling pin, you too can be a sfoglino (a pasta maker) and create traditional Italian noodles that are perfectly paired with the right sauces. A comprehensive guide to making the best pasta in the world, American Sfoglino features recipes for home cooks to recreate 15 classic pasta shapes, spanning simple pappardelle to perfect tortelloni. A bold package and sumptuous photographs from James Beard Award-winning food photographer Eric Wolfinger offer a feast for the eyes, while stories from Italy and the kitchen at Felix Trattoria add the finishing touches to this master class in homemade pasta. AUTHENTIC ITALIAN RECIPES: Beginning with four foundational doughs, American Sfoglino takes readers step by step through recipes for a variety of generous dishes that showcase traditional Italian cooking techniques, from essential sauces and broths like Passata di Pomodoro (Tomato Sauce) and Brodo di Carne (Meat Broth) to delicious Tagliatelle in Bianco con Prosciutto (Tagliatelle with Bacon and Butter) and Lasagna Verde alla Bolognese (Green Bolognese Lasagna). AWARD-WINNING COOKBOOK: Winner of the 2020 James Beard Award for Photography and the 2020 IACP Award for Best Cookbook, Chefs & Restaurants category. HOMEMADE PASTA MADE SIMPLE: This pasta master class is perfect for seasoned home chefs and beginners alike. Learn to roll pasta dough by hand with the help of easy-to-follow, detailed instructions provided by master chef Evan Funke. EXPERT AUTHOR: Evan Funke is a culinary storyteller, a custodian of Italian tradition, and a master of the old-world techniques of handmade pasta. He brings nearly two decades of excellence to his restaurant Felix Trattoria in Venice, California, where the menu embodies a philosophy of seasonality, warm hospitality, and the deeply rooted culinary traditions of regional Italy. Perfect for: Any pasta aficionado or avid Italian cook looking to master the art of homemade pasta Birthday, holiday, or host/hostess gifts for home cooks of all skill levels or lovers of authentic, traditional Italian food Fans of Pasta Grannies by Vicki Bennison, Mastering Pasta by Marc Vetri, Pasta by Missy Robbins, and Italian cookbooks by Lidia Bastianich

"'The Art of Fermentation' is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners. While Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and eveneconomics, this is primarily a compendium of practical information--how the processes work; parameters for safety; techniques for effective preservation; troubleshooting; and more. With full-color illustrations and extended resources, this book provides essential wisdom for cooks, homesteaders, farmers, gleaners, foragers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation, and part of the roots of culture itself. Readers will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic beverages; milk; grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; nuts; fish; meat; and eggs, as well as growing mold cultures, using fermentation in agriculture, art, and energy production, and considerations for commercial enterprises. Sandor Katz has introduced what will undoubtedly remain a classic in food literature, and is the first--and only--of its kind"--

"'The Art of Fermentation' is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners. While Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and eveneconomics, this is primarily a compendium of practical information--how the processes work; parameters for safety; techniques for effective preservation; troubleshooting; and more. With full-color illustrations and extended resources, this book provides essential wisdom for cooks, homesteaders, farmers, gleaners, foragers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation, and part of the roots of culture itself. Readers will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic beverages; milk; grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; nuts; fish; meat; and eggs, as well as growing mold cultures, using fermentation in agriculture, art, and energy production, and considerations for commercial enterprises. Sandor Katz has introduced what will undoubtedly remain a classic in food literature, and is the first--and only--of its kind"--

The Complete Hummus Cookbook: Over 100 Delicious and Nutritious Recipes . The Complete Hummus Cookbook is the ultimate guide for anyone looking to incorporate easy-to-prepare, healthy food choices into their diet. Featuring over 100 mouth-watering recipes, this cookbook is perfect for both novice and experienced cooks who want to explore the versatility and nutritional benefits of hummus. Key Features of The Complete Hummus Cookbook: • Diverse Recipes: With over 100 recipes, this cookbook showcases the versatility of hummus, offering a variety of flavors and styles to suit every palate. • Health Benefits: Hummus is protein-rich, vegan-friendly, low in cholesterol, and packed with essential nutrients, making it one of the healthiest dishes you can add to your diet. • Ingredient Variety: Learn how to make different kinds of hummus using chickpeas, black beans, lentils, edamame, and green peas, each bringing unique flavors and health benefits. • Pairing Suggestions: Discover the perfect foods to pair with hummus, enhancing your meals with complementary flavors and textures. • Easy to Follow: The recipes are designed to be simple and straightforward, making it easy for anyone to create delicious hummus dishes at home. Benefits of Hummus: • Nutrient-Rich: Hummus is a great source of protein, fiber, vitamins, and minerals, supporting overall health and well-being. • Heart Health: The ingredients in hummus, such as chickpeas and olive oil, are known to promote heart health by reducing cholesterol levels and inflammation. • Digestive Health: High in dietary fiber, hummus aids in digestion and helps maintain a healthy gut. • Weight Management: Hummus can help with weight management by providing a satisfying, low-calorie snack option. • Versatility: Whether used as a dip, spread, or ingredient in various dishes, hummus adds flavor and nutrition to any meal. The Complete Hummus Cookbook is more than just a collection of recipes; it's a celebration of one of the world's most nutritious and versatile foods. Whether you're looking to enhance your diet with healthy, delicious options or simply want to try something new, this cookbook is an invaluable resource for bringing the benefits of hummus into your kitchen.

Packed with never-before-heard stories and exclusive interviews with the cast, crew, producers, writers, directors, and creators, star Dean Norris-aka DEA Hank Schrader and Walter White's brother-in-law-shares a definitive insider account of the iconic TV show Breaking Bad. The story of Walter White, a timid, cancer-stricken chemistry teacher who becomes "the one who knocks" when he decides to cook meth to provide for his family captivated tens of millions of people, breaking viewership records and scoring numerous awards. Now, in time for Breaking Bad's twentieth anniversary, Do What You're Gonna Do is the definitive insider's look at what is widely regarded as one of the landmark dramas in television history. In a book that is part memoir and part oral history, Dean Norris-who portrayed one of the show's most popular and pivotal characters, DEA agent Hank Schrader-gives fans a backstage tour featuring interviews and insight from cast and crew, never-before-heard secrets, and intimate and hilarious stories from on-set. Norris reveals what it was like to audition for and join an unknown show at a fledgling AMC; to work with costars Bryan Cranston, Aaron Paul, Anna Gunn, Bob Odenkirk, Giancarlo Esposito, and showrunners Peter Gould and Vince Gilligan; and to watch the series take on a life of its own in the cultural zeitgeist, as one of the most-bingeable shows in TV history. Essential reading for any Breaking Bad fan, Do What You're Gonna Do captures the spirit, camaraderie, and yes, the chemistry that made it a hit with critics and fans alike.

Following a vegan, raw foods diet does not mean you have to give up your favorite delicacies or condemn yourself to a life of celery and carrot sticks. As renowned raw foods chef Matt Amsden reveals in this vibrant, inspiring book, raw cuisine represents the discovery and innovative use of luscious natural ingredients. From imaginative new dishes such as cactus salad, onion bread, and spirulina pie, to tantalizing variations on everything from pizza, tacos, and cookies, to the signature "Big Matt with Cheese," Amsden's mouthwatering recipes feature soups, sauces, salads, appetizers, entrees, and even desserts. More than a cookbook, RAWvolution is the indispensable, all-inclusive guide to the many powerful benefits of raw food. Beginning with his personal account of "How I Went Raw," Amsden shares essential advice, information, and encouragement for adopting a raw foods lifestyle. His delectable recipes are organized by type, level of difficulty, and what equipment, if any, is necessary in their creation. Accessible to both beginners and experienced cooks, RAWvolution addresses everyone from vegetarians who want to take the next step in natural cuisine, to those who simply want to diversify and improve their everyday diet. There has never been a more important time to incorporate raw foods into your lifestyle. Raw, vegan cuisine is making news daily, providing healthy and nutritious alternatives that are changing lives. Best of all, raw food can be delicious. There is no need to sacrifice flavor for bland and boring "health" food. Enliven your senses and taste buds instead with rich, living cuisine.

Packed with never-before-heard stories and exclusive interviews with the cast, crew, producers, writers, directors, and creators, star Dean Norris-aka DEA Hank Schrader and Walter White's brother-in-law-shares a definitive insider account of the iconic TV show Breaking Bad. The story of Walter White, a timid, cancer-stricken chemistry teacher who becomes "the one who knocks" when he decides to cook meth to provide for his family captivated tens of millions of people, breaking viewership records and scoring numerous awards. Now, in time for Breaking Bad's twentieth anniversary, Do What You're Gonna Do is the definitive insider's look at what is widely regarded as one of the landmark dramas in television history. In a book that is part memoir and part oral history, Dean Norris-who portrayed one of the show's most popular and pivotal characters, DEA agent Hank Schrader-gives fans a backstage tour featuring interviews and insight from cast and crew, never-before-heard secrets, and intimate and hilarious stories from on-set. Norris reveals what it was like to audition for and join an unknown show at a fledgling AMC; to work with costars Bryan Cranston, Aaron Paul, Anna Gunn, Bob Odenkirk, Giancarlo Esposito, and showrunners Peter Gould and Vince Gilligan; and to watch the series take on a life of its own in the cultural zeitgeist, as one of the most-bingeable shows in TV history. Essential reading for any Breaking Bad fan, Do What You're Gonna Do captures the spirit, camaraderie, and yes, the chemistry that made it a hit with critics and fans alike.

Discover the Flavors of Lebanon: A Culinary Journey Through Mediterranean and Middle Eastern Cuisine. Dive into the new edition of the beloved classic, Lebanese Cuisine , and explore over 185 authentic and modern recipes that bring the rich flavors of Mediterranean and Middle Eastern cooking to your kitchen. This beautifully updated edition features stunning new photos and a collection of recipes that will delight both novice and experienced cooks. Lebanese Cuisine offers a tantalizing array of dishes, including: Traditional Homemade Hummus Flavorful Falafel Supreme Lamb Stew with Kibbi Baked Chicken Delicious Baked Fish with Tahini Sauce Sweet Baklava Farina Squares Spiced Rice Pudding Kibbi in Yogurt Sauce Stuffed Eggplant Supreme Grilled Kafta Complete with a glossary of Arabic terms and thoughtfully curated menus, this cookbook is an essential addition to every cook's library. Leila Habib-Kirske continues the legacy of her mother, Madelain Farah, who wrote the original edition to preserve her family's cherished recipes. In this new edition, Leila adds her own culinary creations and updates her mother’s and grandmother’s recipes, making this a truly unique collection. As Mediterranean and Middle Eastern cuisine gains popularity for its vibrant flavors and health benefits, Lebanese Cuisine stands out with its variety of vegetarian dishes and wholesome ingredients. Organized into sections for breads, soups, fish, entrees, kibbi, mihshi, rice dishes, vegetarian dishes, yogurt dishes, sauces, and desserts, this cookbook has something for everyone. And of course, it includes everyone's favorite: homemade hummus! Bring the taste of Lebanon into your home and enjoy the delicious journey through Lebanese Cuisine .

Observer Top 10 Cookbooks 2024 'You'll always leave Tony's classroom full - both of dim sum and a new perspective on Asian cooking. In this book, he's sharing his lifetime of expertise and experience with the world. Let Tony be your teacher.' Yotam Ottolenghi 'Tony Tan is an Australian National Treasure.' Helen Goh 'An irresistible journey ... where global spices and stories collide in some of the world's most scintillating flavours.' Fuchsia Dunlop 'Tony Tan isn't an authority on Asian food in Australia - he's the authority on Asian food in Australia.' Pat Nourse Tony Tan has been cooking, eating, teaching and writing about the foods of Asia for more than four decades. In Tony Tan's Asian Cooking Class, he shares for the first time more than 150 of his most cooked, beloved and personal recipes from his vast collection. A book for beginners and connoisseurs alike, Tan teaches his contemporary, sometimes adventurous approach to the most important inspirational and evergreen dishes from Malaysia, China, Vietnam, Japan, Singapore, Indonesia, Thailand and beyond. From wok sensations to more elaborate dishes, street foods and original creations, Tan's warmth, erudition and rigour set his food apart. He moves seamlessly between traditionally distinct cuisines, contextualising them for the home cook. This stunning hardback, which features patterned sprayed edges and elegant, stylish photography, is enhanced with insight on subjects from the wonder of the wok, to the art of cooking with duck and the essential pantry, this book is a joyful celebration of modern Asian cooking. 'Just when you think you know something about the food of the world, along comes Tony Tan to school you on the subtleties of adding pandan to rice, the ingenuity of Peranakan Nyonya cooks, mastering the complexity of a superior stock, and the joy of properly pinching a potsticker dumpling. This book welcomes you into Tony's spiritual home, where you can rest and be thankful for what he is about to serve, because each dish represents a lifetime of knowledge. The recipe for his mother's see yauh sai chan roast chicken is worth the price of admission alone.' Shane Mitchell, Saveur editor at large

Observer Top 10 Cookbooks 2024 'You'll always leave Tony's classroom full - both of dim sum and a new perspective on Asian cooking. In this book, he's sharing his lifetime of expertise and experience with the world. Let Tony be your teacher.' Yotam Ottolenghi 'Tony Tan is an Australian National Treasure.' Helen Goh 'An irresistible journey ... where global spices and stories collide in some of the world's most scintillating flavours.' Fuchsia Dunlop 'Tony Tan isn't an authority on Asian food in Australia - he's the authority on Asian food in Australia.' Pat Nourse Tony Tan has been cooking, eating, teaching and writing about the foods of Asia for more than four decades. In Tony Tan's Asian Cooking Class, he shares for the first time more than 150 of his most cooked, beloved and personal recipes from his vast collection. A book for beginners and connoisseurs alike, Tan teaches his contemporary, sometimes adventurous approach to the most important inspirational and evergreen dishes from Malaysia, China, Vietnam, Japan, Singapore, Indonesia, Thailand and beyond. From wok sensations to more elaborate dishes, street foods and original creations, Tan's warmth, erudition and rigour set his food apart. He moves seamlessly between traditionally distinct cuisines, contextualising them for the home cook. This stunning hardback, which features patterned sprayed edges and elegant, stylish photography, is enhanced with insight on subjects from the wonder of the wok, to the art of cooking with duck and the essential pantry, this book is a joyful celebration of modern Asian cooking. 'Just when you think you know something about the food of the world, along comes Tony Tan to school you on the subtleties of adding pandan to rice, the ingenuity of Peranakan Nyonya cooks, mastering the complexity of a superior stock, and the joy of properly pinching a potsticker dumpling. This book welcomes you into Tony's spiritual home, where you can rest and be thankful for what he is about to serve, because each dish represents a lifetime of knowledge. The recipe for his mother's see yauh sai chan roast chicken is worth the price of admission alone.' Shane Mitchell, Saveur editor at large

Feed your body and your brain with this healthy cookbook from the authors of The Brain Warrior's Way. In The Brain Warrior's Way, New York Times bestselling authors Tana and Daniel Amen share how to develop mastery over brain and body to combat disease, depression, and obesity. In this companion cookbook, not only will you find more than a hundred simple, delicious recipes that support the principles of The Brain Warrior's Way to heal and optimize your brain, but you will also learn how to: Purge your pantry of toxins and processed foods. Stock up on inexpensive, whole-food Brain Warrior Basics that you can find at your local grocery store. Cook with techniques that ensure the maximum nutrition and best taste from each recipe. Plan holiday meals so you don't have to "cheat" on your diet to enjoy bountiful family dinners on special occasions. Use spices to improve your health in simple, tasty ways. Pack grab-and-go snacks for healthy eating on the run. Teach your kids-even the picky eaters and moody teens-how to have fun being a Junior Brain Warrior. An essential resource for Brain Warriors who want to fuel their bodies with foods that boost energy, focus, memory, and quality of life, this cookbook is the ultimate tool for winning the fight in the war for your health.

This definitive Italian cookie cookbook has 100 authentic recipes, including baking hints and techniques, plus regional stories and a list of Italian bakeries. &&& “This book is a must for dedicated bakers, encouraging a focus on Mediterranean sweets and spices, with an emphasis on natural flavors inspired by the regional foods throughout ‘the Boot.’”—Booklist; Starred Review “An excellent volume describing specialties from each Italian region and how to create bakery-worthy cookies at home. Marchetti's easy-to-follow recipes will appeal to bakers of all levels.”—Library Journal Italian Cookies: Authentic Recipes and Sweet Stories from Every Region is a beautiful, comprehensive guided tour of Italy’s regions by cookies and cookie stories. With recipes steeped in history and tradition, the book capitalizes on two major continuing food trends: our love of everything cookies and our love of everything Italian. From Lombardy’s meringue-like Amaretti de Gallarate to Tuscany’s crunchy twice-baked Cantucci; Abruzzo’s rustic Pizzelle to Sardina’s fennel-scented Anisetti, the reader will discover cookies for every taste and occasion. Directed to the home cook, the book will also include recipes for sweet essentials including candied citrus, amarene (sour cherries preserved in syrup), pastry cream, homemade almond (and hazelnut and pistachio) paste, and pasta frolla—the buttery pastry that forms the foundation of many Italian cookies. Sections on ingredients, equipment, and basic techniques make this book accessible to all.

This definitive Italian cookie cookbook has 100 authentic recipes, including baking hints and techniques, plus regional stories and a list of Italian bakeries. &&&★ “This book is a must for dedicated bakers, encouraging a focus on Mediterranean sweets and spices, with an emphasis on natural flavors inspired by the regional foods throughout ‘the Boot.’”—Booklist; Starred Review “An excellent volume describing specialties from each Italian region and how to create bakery-worthy cookies at home. Marchetti's easy-to-follow recipes will appeal to bakers of all levels.”—Library Journal Italian Cookies: Authentic Recipes and Sweet Stories from Every Region is a beautiful, comprehensive guided tour of Italy’s regions by cookies and cookie stories. With recipes steeped in history and tradition, the book capitalizes on two major continuing food trends: our love of everything cookies and our love of everything Italian. From Lombardy’s meringue-like Amaretti de Gallarate to Tuscany’s crunchy twice-baked Cantucci; Abruzzo’s rustic Pizzelle to Sardina’s fennel-scented Anisetti, the reader will discover cookies for every taste and occasion. Directed to the home cook, the book will also include recipes for sweet essentials including candied citrus, amarene (sour cherries preserved in syrup), pastry cream, homemade almond (and hazelnut and pistachio) paste, and pasta frolla—the buttery pastry that forms the foundation of many Italian cookies. Sections on ingredients, equipment, and basic techniques make this book accessible to all.

Thai: Anywhere and Everywhere is the highly anticipated cookbook from culinary sensation and MasterChef winner Nat Thaipun. A celebration of her Thai Australian heritage and global culinary adventures, this vibrant and delicious collection of recipes brings Thai cuisine to home kitchens everywhere with an approachable twist. Nat’s love for Thai food shines through every dish, offering a diverse array of mouth-watering recipesfor every occasion, each reflecting her philosophy of making Thai food accessible and enjoyable for everyone and designed to be made with readily available ingredients and adaptable to seasonal produce. From lively BBQs and comforting one-pot winders to decadent desserts with an Aussie twist, this cookbook has something for every occasion—whether it’s a lively gathering with family and friends or intimate dinners at home. Packed with practical tips on pantry essentials, ingredient swaps, and cooking techniques, Thai: Anywhere and Everywhere empowers readers to create authentic Thai flavours and kitchen magic wherever they are with ease. Nat also provides insights and tips into using local Australian ingredients and preserving Thai culinary traditions. This book is more than a collection of recipes—it’s an invitation to explore, experiment, and fall in love with Thai cuisine, whether you’re a seasoned home cook or just starting out. For anyone looking to bring bold, delicious Thai flavours to their kitchen, this is your ultimate guide to making vibrant and delicious Thai food anywhere and anytime.

A lavishly illustrated celebration of the plant kingdom-its beauty, its uses, and its deep connection to daily life. The Botanical Bible is a comprehensive and visually stunning guide to the world of plants, flowers, and herbs. Blending science, history, art, and hands-on know-how, this elegant volume explores the evolution of the plant kingdom, the fundamentals of botany, and the cultural significance of flora across time and place. Inside, readers will find practical advice on gardening and foraging across six major climate zones, along with recipes for savory dishes, sweets, and botanical drinks. There are also step-by-step instructions for creating natural remedies, essential oils, floral scents, and herbal cosmetics-making this book as useful as it is beautiful. With hundreds of illustrations and pressed botanical artworks by author and artist Sonya Patel Ellis, The Botanical Bible is both a reference and a keepsake. Whether you're a gardener, cook, artist, or simply a lover of nature, this book offers inspiration and knowledge in equal measure-perfect for gifting or displaying on the coffee table. The ultimate guide for aspiring gardeners, botanists, homesteaders, and anyone seeking a more meaningful relationship with nature. The bestselling Backyard Naturalist series includes The Backyard Birdwatcher's Bible, The Backyard Chicken Keeper's Bible, The Backyard Stargazer's Bible, The Beekeeper's Bible, and The Botanical Bible-each one a celebration of nature, knowledge, and hands-on discovery.

Featured in Netflix’s Chef’s Table: Pizza Finalist for the Gourmand Awards (Italian category) "The road to pizza Nirvana goes through Phoenix...it just might be the best pizza in America." -Ed Levine, New York Times When Chris Bianco started Pizzeria Bianco inside the back corner of a neighborhood grocery store in 1988, he had no idea that he would be a driving force in the artisanal pizza movement. All he knew was that his food would be the result of his relationships with farmers, local producers, customers, and staff, reflecting the respect and sincere intention that he brings to each of his recipes. Now the owner of a legendary pizza mecca and a James Beard award-winning chef, Chris Bianco brings us a full-color, fully illustrated homemade pizza cookbook illuminating the fundamentals of pizza making, from the basics of flour and water to the philosophy behind Bianco’s cooking. This essential Italian cook book features recipes for his signature pies as well as strategies and techniques for translating chef’s methods to the home kitchen. Bianco celebrates both the simple and the nuanced, revealing the methods that lead to the perfect crust, the sweetest tomato sauce, the creamiest mozzarella, and the most expertly balanced flavor combinations. It also features recipes for market salads, tasting plates, and dessert options, as well as the staff meals that are cooked behind the scenes and a new array of main courses showcased at Chris’s wildly popular restaurants. With its attention to detail and tips for making unforgettable, flavorful pies, this book is an essential companion for any serious pizza maker. With stories and guidance from a celebrated pizza chef, this cookbook is an essential companion for any serious home baker, revealing the secrets to creating unforgettable pies: Perfect Pizza Dough: Master the four-ingredient dough that started a movement, with detailed instructions and Chris’s philosophy on proofing for the ultimate flavor and chew. Signature Pizza Recipes: Go beyond the ordinary with step-by-step guides to Pizzeria Bianco’s legendary pies, from the classic Margherita to the inventive Rosa and Wiseguy. More Than Just Pizza: Expand your repertoire with recipes for market-fresh salads, flavorful tasting plates, rustic focaccia, and even the staff meals cooked behind the scenes. From His Kitchen to Yours: Learn the fundamental strategies and techniques for translating a professional chef’s methods to your home kitchen and pizza oven.

The essential book to have on hand before you fire up the grill this summer. In any city around the world you can find a burger twenty-four hours a day on virtually every corner-walk-up, drive-in, sliders, double size, super size, king size, and countless other variations on unimaginative, standardized fast food burgers from under the heat lamp. But there is another way . . . The Art of the Burger is much more than just a burger recipe book; it is inspiration and a creative jolt for those who want more: innovative patties, inventive bun choices, imaginative toppings, creative preparation, and of course, more flavor. You really want to know what's in your burger? Then the only way is, to do it yourself. With premium meat, crispy bacon, gently melting cheese, and hamburger buns that do not taste like cardboard-The Art of the Burger looks at the perfect burger. Fresh, creative, and distinct from the classics, this burger bible presents exciting ideas you'll never find in a fast food restaurant. It contains recipes for twelve types of bread and buns, eleven types of sauces, and fifty burgers of all sorts-not just beef patties, though a quarter of them are beef-specific, but ones using pig, poultry, seafood, veggies, and others ingredients instead of, or in addition to, a standard patty. There are even a few desert "burgers. Beautifully designed and packed full of tips and guidance to make the perfect burger here is the book for burger lovers everywhere. Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We've been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.

Explore Lao food through 95 approachable, flavor-packed recipes from the popular food content creator behind Saeng’s Kitchen. “Saeng Douangdara brings Laos to the table with recipes that are bold, soulful, and alive with memory. This book belongs on every shelf where flavor, family, and food history matter.”—Andrew Zimmern In Lao kitchens, every dish tells a story and every bite excites. The food culture of Laos has historically been preserved through oral tradition, and in this essential guide to Lao cooking, personal chef Saeng Douangdara draws on his expertise and the food knowledge passed down from his family to share the beauty and history of Lao cuisine. Discover the rich flavors of Laos through 95 recipes for dips, small plates, rice dishes, fermented foods and salads, laab, noodles, soups and stews, not-too-sweet desserts, and modern twists on traditional recipes, including: Thum Khao Poon (Cold Vermicelli Noodle Salad) Som Moo (Fermented Pork Sausage) Galabao (Pork Steamed Buns) Khanom Mantone (Steamed Cassava Cake) and more! The Lao Kitchen dives into the heart of Lao foodways—often overlooked but deeply rooted in Southeast Asian traditions. Through thoughtful essays and memories connected to each recipe, Saeng tells his story as a member of the Lao diaspora, exploring his roots through food. Bold, flavorful, deeply personal, and featuring gorgeous photography from Laos and Saeng’s own kitchen, The Lao Kitchen is a celebration of community, the connection that food brings, and what it means to cook from the heart.

Step inside the world of Martha Stewart and discover her timeless approach to living well. The Martha Way: Essential Principles for Mastering Home and Living is a thoughtfully crafted guide to the foundational principles that shape a well-kept, inspired life. With her signature clarity and elegance, Martha distills decades of experience into elevated yet accessible solutions for the everyday, covering: Cooking: Tips to master the basics, cook seasonally, and keep a well-stocked kitchen. Entertaining: Host with elegance, whether for a dinner party or for weekend guests. Home Organizing: Martha’s golden rules for a well-maintained, clutter-free home. Collecting: How to get started, what to look for, and how to best treasure your finds. Gardening: Sowing soil, timing blooms, composting, growing vegetables, and more. Drawing wisdom from her own life well lived, Martha breaks down each area of expertise into clear, actionable steps. Whether you’re arranging your pantry, preparing a simple but impressive meal, hosting with intention, curating meaningful collections, or cultivating a lush garden, Martha shows you how to do it beautifully and with purpose. With her time-tested tips, and unique but ever practical insights, Martha helps you bring order, style, and joy to every corner of your life. More than just a book, this is a modern blueprint for a well-kept home and life. After all, there’s only one way to master the art of everyday living—and it’s the Martha Way.

Explore Lao food through 95 approachable, flavor-packed recipes from the popular food content creator behind Saeng’s Kitchen. “Saeng Douangdara brings Laos to the table with recipes that are bold, soulful, and alive with memory. This book belongs on every shelf where flavor, family, and food history matter.”—Andrew Zimmern In Lao kitchens, every dish tells a story and every bite excites. The food culture of Laos has historically been preserved through oral tradition, and in this essential guide to Lao cooking, personal chef Saeng Douangdara draws on his expertise and the food knowledge passed down from his family to share the beauty and history of Lao cuisine. Discover the rich flavors of Laos through 95 recipes for dips, small plates, rice dishes, fermented foods and salads, laab, noodles, soups and stews, not-too-sweet desserts, and modern twists on traditional recipes, including: • Thum Khao Poon (Cold Vermicelli Noodle Salad) • Som Moo (Fermented Pork Sausage) • Galabao (Pork Steamed Buns) • Khanom Mantone (Steamed Cassava Cake) • and more! The Lao Kitchen dives into the heart of Lao foodways—often overlooked but deeply rooted in Southeast Asian traditions. Through thoughtful essays and memories connected to each recipe, Saeng tells his story as a member of the Lao diaspora, exploring his roots through food. Bold, flavorful, deeply personal, and featuring gorgeous photography from Laos and Saeng’s own kitchen, The Lao Kitchen is a celebration of community, the connection that food brings, and what it means to cook from the heart.

Winner of the Guild of Food Writers Food and Travel Award 2017 'This is a book to delight food lovers, travel hounds and history buffs alike.' The Telegraph 'As an armchair traveler, I was led by Caroline Eden's firsthand account of journeys to the Uzbek city of Samarkand and other exotic destinations, then lured into the kitchen by Eleanor Ford's fine recipes' New York Times 'A particularly expansive and ambitious example of the genre. Imagine a Lonely Planet guide to Uzbekistan and beyond, with a hundred recipes.' LA Times 'I am LOVING it! So interesting to see so many familiar but also lesser known recipes! Beautiful pictures too! Love the styling! Love it!' Sabrina Ghayour Over hundreds of years, various ethnic groups have passed through Samarkand, sharing and influencing each other's cuisine and leaving their culinary stamp. This book is a love letter to Central Asia and the Caucasus, containing personal travel essays and recipes little known in the West that have been expertly adapted for the home cook. An array of delicious dishes will introduce the region and its different ethnic groups - Uzbek, Tajik, Russian, Turkish, Korean, Caucasian and Jewish - along with a detailed introduction on the Silk Road and a useful store cupboard of essential ingredients. Chapters are divided into Shared Table, Soups, Roast Meats & Kebabs, Warming Dishes, Pilavs & Plovs, Accompaniments, Breads & Doughs, Drinks and Desserts. 100 recipes are showcased, including Apricot & Red Lentil Soup, Chapli Kebabs with Tomato Relish, Rosh Hashanah Palov with Barberries, Pomegranate and Quince, Curd Pancakes with Red Berry Compote and the all-important breads of the region. And with evocative travel features like On the Road to Samarkand, A Banquet on the Caspian Sea and Shopping for Spices under Solomon's Throne, you will be charmed and enticed by this region and its cuisine, which has remained relatively untouched in centuries.

Step inside the world of Martha Stewart and discover her timeless approach to living well. The Martha Way: Essential Principles for Mastering Home and Living is a thoughtfully crafted guide to the foundational principles that shape a well-kept, inspired life. With her signature clarity and elegance, Martha distills decades of experience into elevated yet accessible solutions for the everyday, covering: Cooking: Tips to master the basics, cook seasonally, and keep a well-stocked kitchen. Entertaining: Host with elegance, whether for a dinner party or for weekend guests. Home Organizing: Martha’s golden rules for a well-maintained, clutter-free home. Collecting: How to get started, what to look for, and how to best treasure your finds. Gardening: Sowing soil, timing blooms, composting, growing vegetables, and more. Drawing wisdom from her own life well lived, Martha breaks down each area of expertise into clear, actionable steps. Whether you’re arranging your pantry, preparing a simple but impressive meal, hosting with intention, curating meaningful collections, or cultivating a lush garden, Martha shows you how to do it beautifully and with purpose. With her time-tested tips, and unique but ever practical insights, Martha helps you bring order, style, and joy to every corner of your life. More than just a book, this is a modern blueprint for a well-kept home and life. After all, there’s only one way to master the art of everyday living—and it’s the Martha Way.

From one of Canada's oldest and most recognized food brands, Redpath Sugar (committed to producing quality products for Canadians since 1854), comes a baking bible filled with over 200 recipes perfect for every home baker and any occasion. Redpath Sugar has been a staple in kitchens all across Canada since 1854, supporting cooks and bakers nation-wide for more than 160 years. In this, their first full cookbook, they share more than 200 recipes that showcase and celebrate the many distinct (and delicious!) culinary traditions of Canada. This cookbook offers recipes for everything from cookies, brownies, muffins, cakes, pies, and frostings, as well as recipes for holiday goodies, puddings, jams, and candies to be eaten and enjoyed year-round. From Cinnamon-Spice Haystacks to Classic Chocolate Chip Cookies; Chinese Egg Tarts to Double Chocolate Brownies; and Zesty Lemon Curd to Chocolate-Orange Babka, this baking book has it all. The Baker's Kitchen section starts readers off with useful advice about baking ingredients, equipment, terms, and techniques. You'll find helpful tips on how to test the freshness of key baking ingredients such as yeast, baking powder, and baking soda. And there are simple-to-use, straightforward, and accessible guides throughout, designed to ensure a stress-free and accurate baking outcome every time. You'll learn to demystify the baking process through suggestions on adding and substituting ingredients, time-saving ways to prep, piping and decorating tips, and storing and freezing ingredients and baked goods. A bakebook for all skill levels, this go-to guide covers everything you need to know about baking. The Redpath Canadian Bakebook is sure to become a classic on your bookshelf and your essential consultant for truly delicious and timeless recipes for many years to come.

Winner of the Guild of Food Writers Food and Travel Award 2017 'This is a book to delight food lovers, travel hounds and history buffs alike.' The Telegraph 'As an armchair traveler, I was led by Caroline Eden's firsthand account of journeys to the Uzbek city of Samarkand and other exotic destinations, then lured into the kitchen by Eleanor Ford's fine recipes' New York Times 'A particularly expansive and ambitious example of the genre. Imagine a Lonely Planet guide to Uzbekistan and beyond, with a hundred recipes.' LA Times 'I am LOVING it! So interesting to see so many familiar but also lesser known recipes! Beautiful pictures too! Love the styling! Love it!' Sabrina Ghayour Over hundreds of years, various ethnic groups have passed through Samarkand, sharing and influencing each other's cuisine and leaving their culinary stamp. This book is a love letter to Central Asia and the Caucasus, containing personal travel essays and recipes little known in the West that have been expertly adapted for the home cook. An array of delicious dishes will introduce the region and its different ethnic groups - Uzbek, Tajik, Russian, Turkish, Korean, Caucasian and Jewish - along with a detailed introduction on the Silk Road and a useful store cupboard of essential ingredients. Chapters are divided into Shared Table, Soups, Roast Meats & Kebabs, Warming Dishes, Pilavs & Plovs, Accompaniments, Breads & Doughs, Drinks and Desserts. 100 recipes are showcased, including Apricot & Red Lentil Soup, Chapli Kebabs with Tomato Relish, Rosh Hashanah Palov with Barberries, Pomegranate and Quince, Curd Pancakes with Red Berry Compote and the all-important breads of the region. And with evocative travel features like On the Road to Samarkand, A Banquet on the Caspian Sea and Shopping for Spices under Solomon's Throne, you will be charmed and enticed by this region and its cuisine, which has remained relatively untouched in centuries.

Meet Buddy, the 'Paw-fect' Kitchen Spoon Rest- When your pot's boiliing over or you need a free hand, Buddy is here as your loyal watchdog on command! Design Awarded OTOTO Studio brings you this adorable doggo, ready to make cooking less of a hassle. Made of food grade silicone, this drip-free essential, heat-resistant utensil rest can be placed on kitchen counter, stove tops, or in the dining area for a more convenient serving and meal prepping. A 'Paw-sitively' Amazing Gift- Looking for new home gift ideas, housewarming gifts, or funny kitchen gadgets? How about cute spoon rests or unique kitchen utensils holder? This nifty spoon holder for stove top is the perfect present for foodies, home cooks, master chefs, and anyone who loves a cute surprise. It's a 'paw-some' cooking spoon rest for kitchen counter. With Buddy as your trusty meal-prepping pal, cooking is more fun and delightful! No More 'Ruff' Time Preparing Meals- Say goodbye to drips and drops on countertops! Simply place the ladle holder on a bubbling pot and behold - Buddy doesn't slide or slip and he sits still on the lid with firm grip. This kitchen spoon holder also functions as a steam releaser! Multitasking in the kitchen is now easier with this cute puppy who prevents spill and splatter. A fantastic time in the kitchen is guaranteed with Buddy the Spoon Rest. 'Bone' Appetit! The 'Ulti-mutt' Kitchen Staple- Create delicious recipes with no hassle for Buddy is here while you hustle! Whether you're using a spoon, spatula, spaghetti server, or a ladle, this little fella ensures you comfortable cooking. No need to scatter utensils on a tray. Let it sit on the pot to save precious space. When you're done, simply toss it into the dishwasher for quick and easy clean. This stove spoon holder rest combines fun and function, making it the 'ulti-mutt' kitchen staple! A Sprinkle of fun- Ever heard of the one where they lived happily ever after? Well, that's always the story with OTOTO's household products. Why? Because everyday chores are no longer a bore when you've got adorable gadgets to explore! Our team strives to create functional products with a quirky and unexpected twist. We love sprinkling in a bit of fun and magic in all that we do and we hope you feel the same way too!

A modern guide to living with the seasons-through planting, harvesting, cooking, gathering, bathing, and paying closer attention to the natural world. From world-renowned Flamingo Estate, celebrated for its luxurious seasonal and sustainable produce and products. Part field guide, part art book, and part love letter to Mother Nature, this handbook moves month by month through the garden, sharing stories, recipes, rituals, and practical wisdom for all those who want to live a little closer to the earth. It is for gardeners, cooks, nature lovers, and anyone trying to put their phone down, get their hands dirty, and find more pleasure in ordinary life. Drawing from his own home and garden at Flamingo Estate, author Richard Christiansen explores the people, plants, and stories that shape the seasons. He invites us to fall back in love with nature in simple, sensual ways: by growing what we can, cooking what is ripe, smelling what is in bloom, and noticing the small miracles happening around us every day. Organized by month, the book includes: Planting and harvesting guides Garden-fresh recipes Lunar rituals Scent explorations Herbal remedies Botanical history Seasonal tasks And much more. Filled with hundreds of photographs, original artwork, and reflections on countless plants, flowers, trees, and pollinators, Flamingo EstatePleasure Principles is a call to take seriously the business of pleasure-and to remember that nature is one of our greatest teachers. GARDEN WISDOM: Raised on a farm in Australia, Richard Christiansen has spent his life learning from gardens, kitchens, farmers, and the natural world. At Flamingo Estate, he has built a home and a company devoted Mother Nature, working with more than 125 farms and collaborators to celebrate the beauty, intelligence, and generosity of the plant kingdom. His years of gardening, research, and lived experience are woven throughout this guide to planting, harvesting, and enriching daily life. ABOUT FLAMINGO ESTATE: Flamingo Estate began as Richard's home and garden in the hills of Los Angeles. Today, it is a collective of farmers, makers, chefs, artists, and growers devoted to pleasure from the natural world. Known for its seasonal Farm Boxes, pantry essentials, body care, candles, and garden-grown storytelling, Flamingo Estate celebrates the people and plants that make life more fragrant, more delicious, and more alive. A CAPTIVATING YEAR-ROUND GUIDE: Each month offers a new way to enter the season. Learn how to grow intoxicating jasmine. Invite birds, bees, and butterflies into the garden. Infuse honey with honeysuckle. Make Lavender Dream Spray. Bring marigolds into celebration. Host a tomato party. Take a bath with bright, floral yuzu. Cook with what is ripe. Notice what is blooming. Follow the rhythm of the year. AN INVITATION TO SLOW DOWN: This is not a book about perfection. It is a book about attention. A reminder to step outside, use your senses, and let Mother Nature show you how to live. Perfect for: Plant lovers and gardeners of all levels Food and wellness enthusiasts Anyone experiencing burnout or seeking stress relief People interested in slow living and sustainability Fans of Flamingo Estate Décor enthusiasts and readers of Architectural Digest and Oprah Fans of Martha Stewart Mother's Day gift shoppers Readers of Michael Pollan, Peter Attia, Arthur C. Brooks, and Natalie Walton

A modern guide to living with the seasons-through planting, harvesting, cooking, gathering, bathing, and paying closer attention to the natural world. From world-renowned Flamingo Estate, celebrated for its luxurious seasonal and sustainable produce and products. Part field guide, part art book, and part love letter to Mother Nature, this handbook moves month by month through the garden, sharing stories, recipes, rituals, and practical wisdom for all those who want to live a little closer to the earth. It is for gardeners, cooks, nature lovers, and anyone trying to put their phone down, get their hands dirty, and find more pleasure in ordinary life. Drawing from his own home and garden at Flamingo Estate, author Richard Christiansen explores the people, plants, and stories that shape the seasons. He invites us to fall back in love with nature in simple, sensual ways: by growing what we can, cooking what is ripe, smelling what is in bloom, and noticing the small miracles happening around us every day. Organized by month, the book includes: Planting and harvesting guides Garden-fresh recipes Lunar rituals Scent explorations Herbal remedies Botanical history Seasonal tasks And much more. Filled with hundreds of photographs, original artwork, and reflections on countless plants, flowers, trees, and pollinators, Flamingo EstatePleasure Principles is a call to take seriously the business of pleasure-and to remember that nature is one of our greatest teachers. GARDEN WISDOM: Raised on a farm in Australia, Richard Christiansen has spent his life learning from gardens, kitchens, farmers, and the natural world. At Flamingo Estate, he has built a home and a company devoted Mother Nature, working with more than 125 farms and collaborators to celebrate the beauty, intelligence, and generosity of the plant kingdom. His years of gardening, research, and lived experience are woven throughout this guide to planting, harvesting, and enriching daily life. ABOUT FLAMINGO ESTATE: Flamingo Estate began as Richard's home and garden in the hills of Los Angeles. Today, it is a collective of farmers, makers, chefs, artists, and growers devoted to pleasure from the natural world. Known for its seasonal Farm Boxes, pantry essentials, body care, candles, and garden-grown storytelling, Flamingo Estate celebrates the people and plants that make life more fragrant, more delicious, and more alive. A CAPTIVATING YEAR-ROUND GUIDE: Each month offers a new way to enter the season. Learn how to grow intoxicating jasmine. Invite birds, bees, and butterflies into the garden. Infuse honey with honeysuckle. Make Lavender Dream Spray. Bring marigolds into celebration. Host a tomato party. Take a bath with bright, floral yuzu. Cook with what is ripe. Notice what is blooming. Follow the rhythm of the year.  AN INVITATION TO SLOW DOWN: This is not a book about perfection. It is a book about attention. A reminder to step outside, use your senses, and let Mother Nature show you how to live. Perfect for: Plant lovers and gardeners of all levels Food and wellness enthusiasts  Anyone experiencing burnout or seeking stress relief People interested in slow living and sustainability Fans of Flamingo Estate Décor enthusiasts and readers of Architectural Digest and Oprah Fans of Martha Stewart Mother's Day gift shoppers Readers of Michael Pollan, Peter Attia, Arthur C. Brooks, and Natalie Walton

AEG A9HOPS - Zubehör - Edelstahl Highlights - Hochwertiges 3-teiliges Topfset mit Glasdeckeln und integrierter Sieböffnung - Vielseitiges 3-teiliges Topfset für einfaches sicheres Kochen - Glasdeckel: Alles im Blick und sauberere Luft dank Dampfventil - Flexibel einsetzbar - auf dem Kochfeld und im Backofen Jedes Gericht gelingt - von einfach bis raffiniert Die CookPro Essentials-Kollektion ist aus strapazierfähigem Edelstahl gefertigt und für alle Kochfeldarten geeignet. Der Glasdeckel verfügt über eine integrierter Sieböffnung und ein Dampfventil, das den Dampf zum Dunstabzug leitet. Für eine einfache Handhabung beim Kochen. Kochen auf Profi-Niveau mit sicherer und einfacher Handhabung Mache mehr aus deinem Küchenalltag - mit dem 3-teiligen Topfset bestehend aus Stielkasserolle (1,4 L) und zwei Kochtöpfen mit Griffen (2,8 L, 5,1 L). Der dicke Edelstahlboden sorgt für eine effiziente Wärmeverteilung und gleichmäßiges Garen - für gleichbleibende Ergebnisse mit Leichtigkeit. Integriertes Sieb für sicheres und einfaches Abgießen Das integrierte Sieb und die praktischen Griffe machen das Abgießen sicher und einfach. Du brauchst kein separates Sieb für Nudeln oder Gemüse - kippe heiße Flüssigkeiten einfach direkt aus dem Topf in die Spüle. Mehr Transparenz und weniger Spritzer beim Kochen Dank Glasdeckel hast du den Garvorgang immer im Blick, ohne den Deckel anheben zu müssen. So bleiben Hitze und Feuchtigkeit im Topf, und das Kochfeld bleibt sauber. Durch das Ventil im Deckel entweicht der Dampf gezielt und wird zum Dunstabzug geleitet. Für alle Kochfeldarten geeignet Ganz gleich ob du mit Induktion, Gas oder Strahlungswärme kochst - die CookPro Essentials Kollektion ist für alle Kochfeldarten geeignet. Die Töpfe und Pfannen sind außerdem backofenfest bis 250°C (Glasdeckel bis 200°C). Artikeldetails - Produktgruppe: Zubehör - Marke: AEG - Produktbezeichnung / -familie: Cooker / Hob / Hob_Hood_Integrated / Oven - Internationale Bestellbezeichnung: A9HOPS - Artikelnummer: 902 986 688 - EAN-Nummer: 7333394096131 - Farbe Gerät: Edelstahl - Grundfarbe des Produkts: Edelstahl - Gerätehöhe: 115 mm - Gerätebreite: 240 mm - Gerätetiefe: 240 mm - Höhe verpacktes Gerät: 155 mm - Breite verpacktes Gerät: 360 mm - Tiefe verpacktes Produkt: 550 mm - Nettogewicht: 4.2 kg - Bruttogewicht: 5.5 kg - Zubehör für: Cooker / Hob / Hob_Hood_Integrated / Oven - Accessory for key: COOKERS;HOBS;VENTING_HOBS

Japanese Farm Food, now available in paperback, offers a unique look into life on a Japanese farm through 165 simple, clear-flavored recipes along with personal stories and over 350 stunning photographs. It is a book about love, community, and life in rural Japan. Gourmand World Cookbook Awards 2012: USA Winner, Best Japanese Cuisine Book Japanese Farm Food, now available in paperback, offers a unique look into life on a Japanese farm through 165 simple, clear-flavored recipes along with personal stories and over 350 stunning photographs. It is a book about love, community, and life in rural Japan. Gourmand World Cookbook Awards 2012: USA Winner, Best Japanese Cuisine Book "Our life centers on the farm and the field. We eat what we grow." --Nancy Singleton Hachisu Japanese Farm Food offers a unique window into life on a Japanese farm through the simple, clear-flavored recipes cooked from family crops and other local, organic products. The multitude of vibrant images by Kenji Miura of green fields, a traditional farmhouse, antique baskets, and ceramic bowls filled with beautiful, simple dishes are interwoven with Japanese indigo fabrics to convey an intimate, authentic portrait of life and food on a Japanese farm. With a focus on fresh and thoughtfully sourced ingredients, the recipes in Japanese Farm Food are perfect for fans of farmers' markets, and for home cooks looking for accessible Japanese dishes. Personal stories about family and farm life complete this incredible volume. American born and raised, Nancy Singleton Hachisu lives with her husband and teenage sons on a rural Japanese farm, where they prepare these 165 bright, seasonal dishes. The recipes are organized logically with the intention of reassuring you how easy it is to cook Japanese food. Not just a book about Japanese food, Japanese Farm Food is a book about love, life on the farm, and community. Covering everything from pickles and soups to noodles, rice, and dipping sauces, with a special emphasis on vegetables, Hachisu demystifies the rural Japanese kitchen, laying bare the essential ingredients, equipment, and techniques needed for Japanese home cooking. "Nancy Hachisu is...intrepid. Outrageously creative. Intensely passionate. Committed. True and real. I urge you to cook from this book with abandon, but first read it like a memoir, chapter by chapter, and you will share in the story of a modern-day family, a totally unique and extraordinary one." --Patricia Wells "This book is both an intimate portrait of Nancy's life on the farm, and an important work that shows the universality of an authentic food culture." --Alice Waters "The modest title Japanese Farm Food turns out to be large, embracing and perhaps surprising. Unlike the farm-to-table life as we know it here, where precious farm foods are cooked with recipes, often with some elaboration, real farm food means eating the same thing day after day when it's plentiful, putting it up for when it's not, and cooking it very, very simply because the farm demands so much more time in the field than in the kitchen. This beautiful, touching, and ultimately common sense book is about a life that's balanced between the idea that a life chooses you and that you in turn choose it and then live it wholeheartedly and largely. Thank you, Nancy, for sharing your rich, intentional and truly inspiring life." --Deborah Madison "Nancy Hachisu's amazing depth of knowledge of Japanese food and culture shines through in every part of this book. You will feel as if you live next door to her...savoring and learning her down-to-earth approach to cooking and to loving food." --Hiroko Shimbo "Taking a peek into Nancy Hachisu's stunning Japanese Farm Food is like entering a magical world. It's a Japan that used to be, not the modern Japan defined by the busyness of Tokyo, but a more timeless place, a place whose rhythms are set by seasons and traditions and the work of the farm. Japanese Farm Food is so much more than a cookbook.

Japanese Farm Food, now available in paperback, offers a unique look into life on a Japanese farm through 165 simple, clear-flavored recipes along with personal stories and over 350 stunning photographs. It is a book about love, community, and life in rural Japan. Gourmand World Cookbook Awards 2012: USA Winner, Best Japanese Cuisine Book Japanese Farm Food, now available in paperback, offers a unique look into life on a Japanese farm through 165 simple, clear-flavored recipes along with personal stories and over 350 stunning photographs. It is a book about love, community, and life in rural Japan. Gourmand World Cookbook Awards 2012: USA Winner, Best Japanese Cuisine Book "Our life centers on the farm and the field. We eat what we grow." --Nancy Singleton Hachisu Japanese Farm Food offers a unique window into life on a Japanese farm through the simple, clear-flavored recipes cooked from family crops and other local, organic products. The multitude of vibrant images by Kenji Miura of green fields, a traditional farmhouse, antique baskets, and ceramic bowls filled with beautiful, simple dishes are interwoven with Japanese indigo fabrics to convey an intimate, authentic portrait of life and food on a Japanese farm. With a focus on fresh and thoughtfully sourced ingredients, the recipes in Japanese Farm Food are perfect for fans of farmers' markets, and for home cooks looking for accessible Japanese dishes. Personal stories about family and farm life complete this incredible volume. American born and raised, Nancy Singleton Hachisu lives with her husband and teenage sons on a rural Japanese farm, where they prepare these 165 bright, seasonal dishes. The recipes are organized logically with the intention of reassuring you how easy it is to cook Japanese food. Not just a book about Japanese food, Japanese Farm Food is a book about love, life on the farm, and community. Covering everything from pickles and soups to noodles, rice, and dipping sauces, with a special emphasis on vegetables, Hachisu demystifies the rural Japanese kitchen, laying bare the essential ingredients, equipment, and techniques needed for Japanese home cooking. "Nancy Hachisu is...intrepid. Outrageously creative. Intensely passionate. Committed. True and real. I urge you to cook from this book with abandon, but first read it like a memoir, chapter by chapter, and you will share in the story of a modern-day family, a totally unique and extraordinary one." --Patricia Wells "This book is both an intimate portrait of Nancy's life on the farm, and an important work that shows the universality of an authentic food culture." --Alice Waters "The modest title Japanese Farm Food turns out to be large, embracing and perhaps surprising. Unlike the farm-to-table life as we know it here, where precious farm foods are cooked with recipes, often with some elaboration, real farm food means eating the same thing day after day when it's plentiful, putting it up for when it's not, and cooking it very, very simply because the farm demands so much more time in the field than in the kitchen. This beautiful, touching, and ultimately common sense book is about a life that's balanced between the idea that a life chooses you and that you in turn choose it and then live it wholeheartedly and largely. Thank you, Nancy, for sharing your rich, intentional and truly inspiring life." --Deborah Madison "Nancy Hachisu's amazing depth of knowledge of Japanese food and culture shines through in every part of this book. You will feel as if you live next door to her...savoring and learning her down-to-earth approach to cooking and to loving food." --Hiroko Shimbo "Taking a peek into Nancy Hachisu's stunning Japanese Farm Food is like entering a magical world. It's a Japan that used to be, not the modern Japan defined by the busyness of Tokyo, but a more timeless place, a place whose rhythms are set by seasons and traditions and the work of the farm. Japanese Farm Food is so much more than a cookbook.