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Simple things made well.

Cuddeford E: Kitchen Table

Kitchen Table

Simple Things Made Well

If your tooling is public, it’s already known. Defenders have studied every public offensive framework. They know Cobalt Strike’s beacon patterns, Metasploit’s shellcode signatures, and the behavioral fingerprints of every commodity implant. Once it’s known, the tool gets burned. As a red teamer, your job is to get in. When defenders know your tools, they know your moves—and you don’t get in. Evasion Engineering teaches you to build custom offensive tooling in Go by understanding what modern defenses actually target and building around them.&nbsp; You’ll construct network enumerators, C2 implants, lateral movement tools, obfuscated loaders, and covert exfiltration channels. Each chapter then flips the perspective: the same techniques, examined from the detection side. Build the tool. Understand how it gets caught. Build better. Dennis Chow (GIAC Security Expert #288) and Michael LaSalvia bring 36 combined years of experience inside Fortune 500 red team programs. They treat payload development as an engineering discipline: robustness, reusability, and reliability built in from the start, not bolted on after the fact. You’ll learn to: <ul><li>Build enumeration tools that don’t match known signatures&nbsp; </li><li>Develop C2 implants with custom protocols that bypass network inspection </li><li>Implement lateral movement via autonomous worm mechanics </li><li>Create hybrid-packed payloads that defeat AV and EDR </li><li>Exfiltrate data through covert channels under active monitoring </li><li>Map every technique to its detection surface and validate your results </li></ul> If you’ve been relying on tools the defender already knows, this book is where that changes.&nbsp; Requires Go 1.21.x and higher and Python 3.x

A practical, detection-aware guide to designing and building custom red team tools that survive in modern enterprise environments. Red Team Toolcraft teaches offensive and defensive security professionals how to reason about tooling behavior through the lens of SIEMs, EDRs, and logging pipelines, and how to use that insight to build bespoke tools engineered for evasion rather than convenience. Modern enterprises are saturated with telemetry. Endpoint agents, centralized logging, behavioral analytics, and automated detections have made off-the-shelf red team tools increasingly brittle and predictable. Most red team tools fail not because they’re buggy, but because they behave in ways detection systems are designed to notice. Red Team Toolcraft teaches readers how to think, design, and build differently. Instead of showing how to run popular frameworks, this book focuses on how offensive tools actually behave in monitored environments and why that behavior so often gives them away. The authors walk readers through the foundations of detection-aware tool design, explaining how payload structure, execution flow, and environmental interaction influence visibility across modern detection stacks. Each chapter centers on modular, adaptable examples that show not just what works, but why it works. Readers learn how small design decisions surface in logs, alerts, and behavioral analytics, and how thoughtful toolcraft can reduce detection while still achieving realistic adversary objectives. The result is a field-ready reference for red teamers who need to build their own tools when public ones fail, and for detection engineers and threat hunters who want a clearer view of how advanced operators design tooling to evade automated defenses.

Building Custom Red Team Tools for Modern Defenses

Evasion Engineering

'Pary Baban is one of my favourite cooks. Her food is the perfect combination of honed technique,&nbsp;accessibility&nbsp;and generosity. Her spirit shines through on every page of this beautiful book, which is packed with the nourishing Kurdish recipes I have come to know and love.' Helen Graves

NANDEN ('kitchen' in Kurdish) will introduce the world to the DELIGHTS OF KURDISH FOOD.

Filled with AUTHENTIC recipes passed down through the generations, COOKED FROM THE HEART.

Born in South Kurdistan, Pary Baban was forced to flee her home village of Qaladzê, resulting in a nine-day trek, travelling from village to village, where she learned to cook by collecting recipes from the people she encountered. Pary lost her cherished recipe book that she had compiled along the way, but 27 years later managed to find it, inspiring her to start her family restaurant in South London. Through the heartbreak of having to leave her home,&nbsp;emerges a fantastic collection of recipes to showcase the beauty of Kurdish food. Through a love of foraging and eating outdoors and making the most of every ingredient, these recipes will entice all the senses and evoke a feeling of warmth and love for the community around you. Discover the delights of&nbsp;yaprax û&nbsp;kifta (dolma &amp; dumplings), soups &amp; stews, brinj&nbsp;û&nbsp;sawar (rice &amp; bulgur dishes), slow-cooked dishes, pan-fries &amp; grills, sides, salads &amp; pickles, breads, and finally sweet things &amp; drinks. Each recipe is a celebration of the unique ingredients and cooking techniques that define Kurdish food. Perfect for food lovers, cultural explorers and anyone eager to bring unexpected taste sensations into their home kitchen, this book is a homage to Pary's journey and to her culinary heritage.

Recipes from My Kurdish Kitchen

Nandên

Aster Cookbooks

An indispensable little cookbook that celebrates the health benefits and uses of Turmeric. Considered to be one of nature's most powerful anti-inflammatory &nbsp;&nbsp;ingredients, turmeric is a powerful spice that has long been used in &nbsp;&nbsp;the Chinese and Indian systems of medicine to treat a wide variety of conditions, including digestion &nbsp;problems, &nbsp;jaundice, menstrual difficulties, toothache, bruises, chest &nbsp;pain and &nbsp;colic. Studies increasingly show that superfoods can play a vital role in our lives - protecting us against illness and disease, helping to manage and ease the symptoms of chronic health conditions and supporting our health and vitality as we age. Turmeric becomes more active either when cooked or combined with other specific ingredients such as ginger and black pepper. Whether in root or powder form, turmeric can be used in juices, smoothies, infusions, soups, curries, pulses, stews, for roasting with vegetables, adding to hummus, yoghurt and marinades for fish, meat or tofu. All the health benefits of this incredible superfood, how to use turmeric and 40 delicious recipes are included. Content includes: Breakfasts Soups, Sides &amp; Snacks Main Dishes Sweet &amp; Drinks

Breakfast – lunch – dinner and everything in between

Turmeric: A Cookbook

The vibrant flavors of Baja California inspire home cooks to recreate the flavor forward and passionate cuisine, inspired by the sea, and the land. There’s a line between Northern Baja and Southern California but nature knows no such borders and, neither does food nor the people. Baja’s food culture has long influenced Southern California and vice versa. The fish taco may be San Diego’s signature dish but it comes from Baja and the streets of Tijuana, sport nearly as many takes on the hot dog as on the taco. The Baja region has a wealth of distinctive ingredients from the ocean and the land such as: the fish of Popotla, San Diego’s sea urchins, the wine of the Valle de Guadalupe, California artichokes or the ubiquitous avocados on both sides of the border., Baja chefs, street stand vendors and home cooks use these ingredients and flavors to create dishes from old homes elsewhere. The mission of this book is to help it be the next big thing out of your kitchen. Featuring a mix of both traditional and modern takes on signature Baja dishes, such as: Crab with Pickled Asparagus in Guajillo –Pork Broth; Cantaloupe Aguachile al Estilo de Californios, Puerto Nuevo-style Lobster Tortas; Golden Beet Pozole; and Smoked Pulled Lamb Shoulder with Seared Tomatillo.

The vibrant flavors of Baja California inspire home cooks to recreate the flavor forward and passionate cuisine, inspired by the sea, and the land. Promotionally priced!

Tijuana Tacos, Ensenada Aguachiles, San Diego Cali Burritos + more

Cali Baja Cuisine

"This is no silly sausage. It's a very clever, funny sausage, full of brilliant ideas, not the least of which is Saussaladière - the first recipe I am going to make!" Yotam Ottolenghi "Max has made me want to only eat sausages for the rest of my life." Simon Rimmer ---------- You can't help but smile at the mention of a sausage - they've got a funny name, they're comical in nature, they're versatile, delicious, and affordable - but most of all they're about to have their moment. This is Max Halley's ultimate guide to cooking with sausages. It's not just British Classics for bangers and mash and toad in the hole, it's a universal celebration of sausages from all over the world. Explore everything from the charms of chorizo and chipolatas to the magic of mortadella and merguez. You'll be making innovative recipes with shop-bought sausages for everything from brilliant burgers and simple sandwiches to enormous sausage rolls, the best lasagne ever, a lip-smacking laab, a killer kofte, and a sensational shrimp boil. This a joyful celebration of the humble sausage and its magnificent versatility - the perfect gift for sausage lovers everywhere.

Delicious Things to Make with Everything from Chipolatas to Chorizo

Cooking with Sausages

The Pumpkin Spice Café Cookbook, inspired by Laurie Gilmore's #1 New York Times bestselling seriesWelcome to the cozy small town of Dream Harbor, where the townsfolk love a sweet treat and the aroma of freshly baked cookies is never far away ...Whip up recipes straight from the books, including:<ul><li>Noah's Blueberry Pancakes, perfect for brunch</li><li>Deliciously nostalgic Loganberry Pie</li><li>Pumpkin Spiced Hot Chocolate, to warm up on a crisp fall afternoon</li><li>Thanksgiving Pumpkin Pie, to complete your holiday spread</li><li>Hot-out-the-oven Crunchy Gingernut Cookies</li></ul>With more than 60 seasonal recipes lovingly inspired by the people and places of Laurie Gilmore's novels, you'll always find a friend in Dream Harbor!

60 Delicious Dream Harbor Recipes

The Official Pumpkin Spice Café Cookbook

Sunday dinner is always made with love with Nonna Gracie. Grace Geramita (“Nonna Gracie” to her fans on social media) grew up in a small town in southern Italy where she learned to cook in the old ways using little more than simple ingredients and patience. At 18, Nonna migrated to the United States, bringing with her a love of cooking inherited from her mother. This love of food and family has helped Nonna continue the Italian tradition of Sunday dinner with her own family.&nbsp; Sunday Dinner with Nonna Gracie features over 75 of Nonna’s best Italian recipes, including Eggplant Parmigiana, Lasagna, Tagliatelle Bolognese, and Biscotti. But this is more than just a cookbook. Every recipe includes stories of the roots of the recipe and what the dish means to Nonna. You'll learn how to use simple ingredients to create amazing food that your family will love, using cooking tips and techniques passed down through generations.&nbsp; Whether you are seeking the comfort of family gatherings or simply exploring Italian cooking, Nonna Gracie’s recipes and stories will bring a piece of Old Italy into your home. Let Nonna Gracie share with you the profound joy of cooking and sharing a meal with those you love. You’ll leave with your belly full and your heart filled with love.

Sunday dinner is always made with love with Nonna Gracie. Grace Geramita (“Nonna Gracie” to her fans on social media) grew up in a small town in southern Italy where she learned to cook in the old ways using little more than simple ingredients and patience. At 18, Nonna migrated to the United States, bringing with her a love of cooking inherited from her mother. This love of food and family has helped Nonna continue the Italian tradition of Sunday dinner with her own family.&nbsp; Sunday Dinner with Nonna Gracie features over 75 of Nonna’s best Italian recipes, including Eggplant Parmigiana, Lasagna, Tagliatelle Bolognese, and Biscotti. But this is more than just a cookbook. Every recipe includes stories of the roots of the recipe and what the dish means to Nonna. You'll learn how to use simple ingredients to create amazing food that your family will love, using cooking tips and techniques passed down through generations.&nbsp; Whether you are seeking the comfort of family gatherings or simply exploring Italian cooking, Nonna Gracie’s recipes and stories will bring a piece of Old Italy into your home. Let Nonna Gracie share with you the profound joy of cooking and sharing a meal with those you love. You’ll leave with your belly full and your heart filled with love.

Traditional Italian Recipes for Gathering and Sharing

Sunday Dinner with Nonna Gracie

Inventive, French-inspired dessert recipes from the founder of the beloved New York City bakery, From Lucie. “I dare you to page through Lucie’s book and not feel a flutter of joy. These are desserts to make you dream.”—Dorie Greenspan, James Beard Award–winning author of Dorie’s Anytime Cakes Lucie Franc de Ferriere is the owner and head baker at From Lucie, a small bakery in the East Village known for its whimsical baked goods adorned with fresh flowers. Born and raised in Southern France, Lucie grew up baking cakes with her mother at the family's farm and bed-and-breakfast in their 165-year-old chateau, and after moving to New York City, she became homesick and turned to baking for a taste of home. Eventually, Lucie’s baked goods became so popular at café pop-ups that she decided to take a leap of faith and open her own bakery. Now in Cake From Lucie, Lucie invites home bakers to join her in creating gorgeously imperfect treats in her signature style, from easy everyday recipes to more intricate showstoppers. Lucie’s creations are less sweet than American-style baked goods, allowing her subtle and unique flavor combinations to shine. Indulge in a moist Zucchini Honey Mascarpone Cake that highlights the tastes of summer, or a layered Chamomile Cake with Whipped Cream and Strawberry Sumac Jam that beautifully melds citrus and herbal notes. For an effortless bake, try Lucie’s Blueberry Fennel Loaf, or if you’re feeling more adventurous, turn to her Blood Orange Olive Oil Princess Cake. Her popular Salted Dark Chocolate Chip Cookies are the ultimate afternoon treat, and a Tiramisu Charlotte will wow at your next dinner party. With transportive photography from Lucie’s farm and personal stories woven throughout, Cake From Lucie captures the charm of the French countryside and the buzz of New York City while relaying the secrets for Lucie’s beautiful and memorable desserts.

Inventive, French-inspired dessert recipes from the founder of the beloved New York City bakery, From Lucie. “I dare you to page through Lucie’s book and not feel a flutter of joy. These are desserts to make you dream.”—Dorie Greenspan, James Beard Award–winning author of Dorie’s Anytime Cakes Lucie Franc de Ferriere is the owner and head baker at From Lucie, a small bakery in the East Village known for its whimsical baked goods adorned with fresh flowers. Born and raised in Southern France, Lucie grew up baking cakes with her mother at the family's farm and bed-and-breakfast in their 165-year-old chateau, and after moving to New York City, she became homesick and turned to baking for a taste of home. Eventually, Lucie’s baked goods became so popular at café pop-ups that she decided to take a leap of faith and open her own bakery. Now in Cake From Lucie, Lucie invites home bakers to join her in creating gorgeously imperfect treats in her signature style, from easy everyday recipes to more intricate showstoppers. Lucie’s creations are less sweet than American-style baked goods, allowing her subtle and unique flavor combinations to shine. Indulge in a moist Zucchini Honey Mascarpone Cake that highlights the tastes of summer, or a layered Chamomile Cake with Whipped Cream and Strawberry Sumac Jam that beautifully melds citrus and herbal notes. For an effortless bake, try Lucie’s Blueberry Fennel Loaf, or if you’re feeling more adventurous, turn to her Blood Orange Olive Oil Princess Cake. Her popular Salted Dark Chocolate Chip Cookies are the ultimate afternoon treat, and a Tiramisu Charlotte will wow at your next dinner party. With transportive photography from Lucie’s farm and personal stories woven throughout, Cake From Lucie captures the charm of the French countryside and the buzz of New York City while relaying the secrets for Lucie’s beautiful and memorable desserts.

Recipes and Techniques from the French Countryside to New York City: A Baking Book

Cake From Lucie

A healthy week with how you fuel your body, and when you're busy, it's easy to let that slip... The cupboard is empty, so online order it is - we've all been there. Meal Prep Made Easy is a three-step practical guide that gives you a fridge full of healthy, ready-to-eat meals and takes the 'what's for dinner' worry out of your busy days. Meal prepping will have you stressing less and eating better, spending less and living more. STEP 1 is prepping your protein: think foolproof oven-baked salmon or chicken, falafel, fishcakes, Asian-style mince and satay tofu. STEP 2 teaches you to batch and stash. Get the fridge, freezer and pantry packed with healthy staples to last the week: muesli, paleo bread, hummus, dressings, fritters and loads of great sweet treats. STEP 3 puts it all together in over 75 different combos. This is fast-action meal assembly that will stop you ever getting bored: try poached chicken with buckwheat and miso broth; salmon gravlax with zucchini fritters and tzatziki dressing; or turkey meatballs with waffles and pesto.

High-protein batch cooking recipes: featuring nutritional advice for healthy eating and meal planning 101

Meal Prep Made Easy

Why communities and markets thrive when restaurants invest in their people and the planet Half of all restaurants will fail before their fifth year in operation. With food, rent, and energy costs skyrocketing, restaurant owners struggle daily to keep the lights on. In today’s climate, it can seem like an unattainable luxury to pay higher wages or source sustainable ingredients. Beyond the Plate reveals why it is an imperative. Katherine Miller presents engaging profiles of Michelin-starred chefs and James Beard award nominees and winners such as Jill Marie Tyler of Rye Bunny in Washington, DC, and Kyle and Katina Connaughton of SingleThread in Sonoma County, who share the secrets of running just, green, and profitable restaurants. By reducing waste, partnering with local farmers, and developing worker-forward business models, they are cutting costs, creating uniquely delicious menus, and providing a top-flight dining experience. These eateries are not just keeping the doors open. They are changing the entire industry and the food system itself. Miller describes how top restaurant owners and chefs are making a difference by supporting agricultural practices that improve soil health and lower carbon emissions. By paying employees a living wage instead of relying on an antiquated tipping system, they are creating stable incomes for workers and families, broadening healthcare access, and fueling economic vitality and growth. Drawing lessons from some of the world’s most sustainable and successful restaurants, this inspirational book shows how the rewards of green and just practices go far beyond the plate, benefiting not only restaurateurs and customers but entire communities and the earth that nourishes us all.

How Restaurants Do Well by Doing Good

Beyond the Plate

From the New York Times bestselling author of Provence, 1970, a lively, dramatic account of the rise of French “nouvelle cuisine,” and the renegade chefs of the 1960s and 70s who revolutionized modern cooking. In The Secret History of French Cooking, Luke Barr takes readers inside the culinary rebellion that upended the staid French food world and reinvented the role and cultural importance of chefs and restaurants. The very idea of the chef as creator—as innovator, artist, auteur—can be traced back to the legendary Paul Bocuse, Michel Guérard, and the Troisgros brothers, among other colorful characters. The techniques they pioneered-- fresh food, globally inspired ingredients, shorter cooking times, and avant-garde methods-- both shocked and inspired the restaurants of the day. The book also tells the largely unknown story of a group of women chefs, including Simone Lemaire, Christiane Massia, and Olympe Nahmias, who fought for recognition in the all-male culinary establishment of the 1970s, and the villainous, all-powerful food critic who cast a shadow over the era. This is a tale of rivalries, global success, and a ferocious backlash; of celebrity, money, politics, and incredibly delicious food. The Secret History of French Cooking reveals the origins of modern food and restaurant culture—the way we eat today.

From the New York Times bestselling author of Provence, 1970, a lively, dramatic account of the spectacular rise of French “nouvelle cuisine,” and the renegade chefs of the 1960s and 1970s who revolutionized modern cooking. In The Secret History of French Cooking, Luke Barr takes readers inside the culinary rebellion that upended the staid French food world and reinvented the role and cultural importance of chefs and restaurants. The very idea of the chef as creator—as innovator, artist, auteur—can be traced back to the legendary Paul Bocuse, Michel Guérard, and the Troisgros brothers, among other colorful characters. The book also tells the largely unknown story of a group of women chefs who fought for recognition in the all-male culinary establishment of the 1970s, and the villainous, powerful food critic who cast a shadow over the era. This is a tale of rivalries, global success, and a ferocious backlash; of celebrity, money, politics, and incredibly delicious food. The Secret History of French Cooking reveals the origins of modern food and restaurant culture—the forces that shaped the way we eat today.

The Outlaw Chefs Who Made Food Modern

The Secret History of French Cooking

A memoir and manifesto of culinary inspiration from Michelin starred chef Alain Ducasse, with introductions by internationally renowned author and food writer Jay McInerney and chef Clare Smyth. "Through this book Alain Ducasse, always looking for new things, passes on everything he knows about cooking." --Le Chef At 12 years old, Alain Ducasse had never been to a restaurant. Less than 20 years later, he received his first Michelin star. Today he is 1 of just 2 chefs to have been awarded 21 stars, and the first chef to own 3 restaurants with 3 Michelin stars each. Now, for the very first time, Ducasse shares a lifetime of culinary inspirations and passions in a book that is part memoir and part manifesto. Good Taste takes us on a journey from his childhood, where he picked mushrooms with his grandfather on a farm in Les Landes, via work experience making crepes at a roadside café, several apprenticeships and a traumatic plane crash in which he was the only survivor, to setting up ground-breaking schools and restaurants across the world. He is now taking off his chef whites and passing on what he knows to the next generation. Ducasse weaves a poignant ode to the humble ingredients that have inspired his entire cuisine and to the masters that guided him along the way, from Paris to New York to Tokyo. As he looks to the future, and to training the next generation, he reflects on just what 'good taste' means.

Good Taste

Kitchen Table

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