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Batra V: The Pleasure is All Wine

The Pleasure is All Wine

A Traveler's Memoir in 50 Wines

Enjoy the ultimate mixology experience to complete any cocktails enthusiast's collection. From beginner crafters bartenders to master mixologists this luxury recipe book contains essential tips, techniques, and tricks to step behind the bar with confidence and creativity. With a faux-suede cover, this little drink book completes any trendy bar cart or chic coffee table as the perfect gift. This carefully curated collection of 500 cocktail recipes includes the timeless charm of the classics and the nuanced flavors of modern creations such as spicy margaritas, palomas, corpse reviver no. 2, dirty martinis, gin and tonics, lemongrass mojitos and more. Each recipe is meticulously selected to enhance any occasion with a touch of refined luxury. Learn how to select the finest ingredients, master essential bartending skills, and present each drink with ease and elegance. Divided into sections by alcohol and liquor type, finding the perfect beverage for every occasion, whether it is a weekday nightcap or a date night pairing. From a perfectly stirred cocktail to the effervescence of a delicately layered champagne concoction, ESSENTIALS: Cocktails empowers you to create memorable experiences through the craft of mixology. Inside you'll find: <ul><li>Recipes from some of the best bars and mixologists in the world </li><li>Guides to make homemade syrups, tinctures, and infusions that ensure the highest quality </li><li>Instructive and insightful commentaries on making a successful drink </li><li>How to equip your bar and use each tool effectively </li><li>Tips and techniques that will allow you to fashion your own bespoke cocktails </li></ul> For professionals seeking to refine their craft, enthusiasts aspiring to elevate their cocktail repertoire, or anyone who appreciates the finer aspects of drink culture comes the ultimate bar book, ESSENTIALS: Cocktails. This makes a great gift for: <ul><li>Professionals seeking to refine their craft </li><li>Beginners and enthusiasts aspiring to elevate their cocktail repertoire </li><li>Friends and family learning new skills </li><li>Anyone who appreciates the finer aspects of drink culture </li></ul>

Over 500 Classic Recipes

ESSENTIALS: Cocktails

"Portrait of an Oyster delves beyond the shucked shell to reveal the rich and surprising world of the oyster and the artists, philosophers, explorers, and chefs the mollusk has inspired across the centuries. Illustrated with full-color paintings, vintage advertisements, line drawings, and archival photographs, Portrait of an Oyster shares intriguing insights into the biology and cultivation of oysters as the author embarks on an expedition across Europe and North America to taste some of the world's best"--

A Natural History of an Epicurean Delight

Portrait of an Oyster

An introduction to classic Nigerian home cooking featuring 100 delicious recipes by food explorer, culinary anthropologist, and Nigerian Native of @kitchenbutterfly fame, Ozoz Sokoh. In Nigeria, the word “chop” is all about food and feasting and “chop chop” a nickname given to someone who loves to eat. And it's no surprise Nigeria has an entire vocabulary dedicated to eating—with more than 50 nationally recognized languages and over 250 ethnicities, Nigeria's food is as rich and diverse as its people.This book reflects the foodways’ incredibly flavorful complexity, ingredients, and recipes from all six regions, gathered and showcased in a highly photographic cookbook. In&nbsp;Chop Chop, author, culinary anthropologist, and Nigerian native Ozoz Sokoh celebrates classic and traditional Nigerian cuisine to underscore the ingredients, flavors, and textures that make it not only beloved, but delicious and easy for the home cook. Featuring: <ul><li>A COLLECTION OF CLASSIC AND TRADITIONAL NIGERIAN RECIPES: Think smoky spicy beef suya skewers, egusi soup with greens, restorative pepper soup, jollof rice studded with tomatoes, soft puff puff dough bites, and sweet-tart hibiscus drinks, and more from across the country. </li><li>LEXICON OF NIGERIAN CUISINE: Learn how to shop and cook like a Nigerian and learn about the ingredients integral to Nigerian cuisine, like nuts and seeds, greens, grains, and cereals (especially in the north), roots and tubers (favorites of the south), and proteins that come together on the plate in the form of hearty soups and stews, steamed puddings, salads, rice dishes, fritters, and more. </li><li>ILLUMINATING CULTURAL AND HISTORICAL EXPLORATIONS: With headnotes and sidebars that give important cultural and historical context, including how Nigerian cuisine travelled the globe leaving its mark, you will learn the deep roots behind dishes and drinks, and global foodways connections. </li><li>STUNNING PHOTOGRAPHY: With gorgeous photos from Nigeria’s landscapes, food markets, and people, as well as beautiful photography of ingredients and finished dishes,&nbsp;Chop Chop&nbsp;is a cookbook to behold. </li></ul> Written through the lens of Ozoz's deep connection to the region,&nbsp;Chop Chop&nbsp;will bring Nigeria's food-loving spirit to home kitchens everywhere,&nbsp;so you can travel, by plate. &nbsp; <div> &nbsp; </div>

Cooking the Food of Nigeria

Chop Chop

Bitter &amp; Sweet is an elegantly designed cookbook featuring 75 mouthwatering recipes from Omid Roustaei, the Caspian Chef. Infused with moving stories, useful cooking tips, and gorgeous photographs, Bitter &amp; Sweet teaches readers to experiment not only with Iranian dishes but also with the many cuisines and techniques that Omid has explored throughout his career. His welcoming prose and down-to-earth methods are sure to engage both practiced hands and total newcomers to the kitchen.

Recipes include Persian classics like Chicken in Pomegranate Walnut Sauce (Khoresh Fesenjun), Sour Cherry Rice with Petite Meatballs (Albalu Polo ba Ghel Gheli), and Rice with a Crispy Saffron Layer (Polo ba Tahdig) alongside international dishes such as Braised Burdock with Carrots (Kinpira Gobo), Creamy Smoked Fish and Vegetable Soup (Cullen Skink), and Fried Potato and Bulgur Kibbeh (Kibbet Batata bil Lahmeh).

ACCESSIBLE: Written in a conversational format that makes this complex and delicious cuisine easy to cook for anyone, regardless of experience.

IMPROVISATIONAL: Each recipe includes simple tips for modification based on what you have on hand, with deeper instruction on how to become a more mindful and intuitive cook.

NARRATIVE-DRIVEN: Each chapter features a moving story from Omid's life and the impact it had on his culinary journey from Iran to the US.

INSPIRING: Bitter &amp; Sweet is a love letter to food's ability to bridge cultures, sparking curiosity and underscoring humanity's need for connection and belonging.

Global Flavors from an Iranian-American Kitchen [A Cookbook]

Bitter & Sweet

Nourishments and Jamborees

Bite by Bite

How Comté and Camembert Fed My Soul

The Cheese Cure

'A brilliant and engrossing investigation and a sharp riposte to culinary romanticism' FUCHSIA DUNLOP 'A fascinating, sometimes shocking, eye-opener that is also brilliantly funny' CLAUDIA RODEN 'Witty and profound, informative and original. I loved this book' BEE WILSON The iconic New Yorker and Vittles food writer asks: Why do we eat the way we eat now? Being into food - following and making it, queuing for it and discussing it - is no longer a subculture. It's become mass culture. The food landscape is more expansive and dizzying by the day. Recipes, once passed from hand to hand, now flood newspaper supplements and social media. Our tastes are engineered in food factories, hacked by supermarkets and influenced by Instagram reels. Ruby Tandoh's startlingly original analysis traces this extraordinary transformation over the past seventy-five years, making sense of this electrifying new era by examining the social, economic, and technological forces shaping the foods we hunger for today. Exploring the evolution of the cookbook and light-speed growth of bubble tea, the advent of TikTok critics and absurdities of the perfect dinner party, Tandoh's laser-sharp investigation leaves her questioning: how much are our tastes, in fact, our own? Discover All Consuming Bubble Tea | Critics | Recipes | Martha Stewart | Mob | Fast food | Hype queues | Nara Smith | Tiktok | Viennetta | Weekend supplements | Wife Guys | Cookbooks | Lobster | Influencers | Wellness elixirs | Entertaining | Keith Lee | Wimpy with Ruby Tandoh this autumn.

Why We Eat The Way We Eat Now

All Consuming

The Wines of the World and how they are Made

Wine from Grape to Glass

From the young American woman who bought Julia Child’s home in the South of France sight-unseen, Mostly French is a love letter to the food and place; it is lushly photographed, filled with more than 100 modern recipes, and for anyone who loves France and Julia Child. “[Held] shares her unfussy cooking methods and seasonal recipes that can be recreated anywhere.” —The Atlanta Journal-Constitution Mostly French is a stunningly beautiful cookbook developed and photographed at La Pitchoune, Julia Child’s home in Provence. Inspired by the olive trees and hills of lavender, thyme, and wild asparagus, author and cooking instructor Makenna Held shares 150 recipes that pay homage to the serenity of Southern France. Through dishes such as Roasted Chicken with Lemon and Sumac, Caprese with Peaches and Strawberries, and Lavender Salted Caramels, among dozens of others that lean into France and ease, she channels the best of French cooking: simple ingredients, technique, and balanced flavors. But just as deliciously, Mostly French is Makenna’s story of finding herself in the slower pace of the French countryside. She lives with the spirit of Julia Child and honors her legacy, while forging her own path as a cook and teacher. In the narrative woven throughout the introductory material and recipe headnotes, Makenna writes as much about developing as a person as she does about developing delicious recipes. What makes this book special is Makenna’s classic French staples—Roasted Tomato “Jam,” Dream Vinaigrette, and sauces like an easy Hollandaise, put to use next to meal-sized salads, roasts, and omelettes that make a meal. With tips and tricks, and an extensive section on cheese and charcuterie boards for the golden hour of L’Apero, this cookbook will delight anyone with its modern approach to everyday French cooking.

Recipes from a Kitchen in Provence (a Cookbook)

Mostly French

A first-of-its-kind guide to pairing wine with foods from Africa and beyond, including a tour of wine regions across the globe and a foreword by Stephen Satterfield, from renowned Certified Sommelier Cha McCoy.The wine world often says food and wine that grow together, go together, and that spicy, tangy, salty, and sweet flavors are a challenge to pair. But what about foods from regions where wine grapes aren’t prevalent? What about global cuisines—many of which are outside of Europe—that celebrate heat and tang? Don’t these traditional foods deserve the perfect wine pairing? Cha McCoy, Certified Sommelier and owner of The Communion wine boutique, knows that good foods and wines go together and that the cuisines of Africa, Asia, and the Americas are just as worthy of great pours.In this first-of-its-kind guidebook, Cha McCoy pairs wines with foods from Africa, Asia, and beyond, blending practical information with a side of aspirational armchair travel. Cha shares her journey of learning and connecting with deep culinary traditions and regional cuisines around the world, diving in by continent and then by region or country, from Africa to the Caribbean, from Latin America to the United States of America, and Asia, and exploring their winemaking regions.Throughout, you’ll see pairing lists and menus to easily find wines to savor with whatever food you’re craving, whether it’s Moroccan Tagine, Jamaican Jerk Chicken, Mexican Elote, Shrimp Po’ Boy, Peach Cobbler, or Pad Thai. Plus, you’ll find 25 recipes for global fare from renowned chefs and mixologists that represent the heritage of each destination, with food accompanied by suggested wine pairing, to complete the meal.Whether you’re curious about what to eat on your next trip abroad, want to try out a local restaurant, or are looking to explore a new cuisine to cook at home, Wine Pairing for the People will not only guide you on what to eat but how to best highlight the flavor of your meals with successful pairings. Complete with a foreword by Stephen Satterfield, and stunning photographs, maps, and illustrations throughout, this groundbreaking book boldly declares: Wine is for everyone.

The Communion of Wine, Food, and Culture from Africa and Beyond

Wine Pairing for the People

Discover how to create the quintessential Bloody Mary, the refreshing Mimosa, and the invigorating Moscow Mule, along with a host of other delightful concoctions that will make your daytime gatherings unforgettable.

The Art of Boozy Brunches and Daytime Drinking

Brunch Cocktails

City Cocktails

South Carolina Cocktails is a vibrant compilation of over 100 recipes that capture the essence of the Palmetto State.

An Elegant Collection of Over 100 Recipes Inspired by the Palmetto State

South Carolina Cocktails

The Pleasure is All Wine

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