Master the art of sourdough, from creating a starter to baking and serving delicious loaves in this full-color, step-by-step, illustrated guide.For a growing number of people, eating heathy is more important than ever. We're rejecting processed, packaged foods filled with unpronounceable chemicals, and are embracing, organic whole foods, including whole grain and slow made breads like sourdough—the oldest method of bread baking.In Artisan Sourdough, ...

Olivier Roland offers an inspiring road map to help readers get more out of life as an 'Intelligent Rebel' and find success and fulfilment by breaking out of the system.Do you dream of a less stressful life? Break out of the system, embrace your purpose and shape your own journey to success and fulfilment.We're not designed for a one-size-fits-all education or lifestyle-so why not choose a path where you can make your own rules, follow your...

Food historian and fermenting expert Julia Skinner explores the fascinating roots of a wide range of fermented foods in cultures around the world, with a focus on the many intersections fermented foods have with human history and culture, from the evolution of the microbiome to food preservation techniques, distinctive flavor profiles around the globe, and the building of community. Fans of fermentation, chefs, and anyone fascinated with the origins of various foods will enjoy this engagin...

Remarkable essays spanning a year that shook the food industry—and led us to reflect on our appetites—by Bill Buford, Priya Krishna, Jade Chang, and more."A year that stopped our food world in its tracks," writes Gabrielle Hamilton in her introduction, reflecting on 2020. The stories in this edition of Best American Food Writing create a stunning portrait of a year that upended the food industry, reminding us of how restaurants, grocery stores, shelters, and those w...

When the night sky transforms terrestrial landscapes into otherworldly works of art, you need to know the professional techniques for capturing your own nocturnal masterpieces. This complete course combines the classic beauty of landscapes with the vast, exotic universe of astrophotography, using tried-and-tested methods that guarantee stellar results. You'll learn what gear you need and how to make the most of it; clever tricks for squeezing out every drop of image quality from a pitch-bl...

This collection is packed with 20 easy-to-make recipes that rely on little more than chicken and pantry staples. You’ll learn how a few flavor-packed ingredients can transform humble chicken into the star of the dinner table. Take our spice-cabinet chicken recipes, which will simplify your grocery shopping—just raid your spice cabinet for three delicious takes on roast whole chicken. Or how about Southern-Style Stewed Chicken and Rice, a comforting one-pot meal that features rice plumped w...

WinnerJames Beard Book AwardGeneral category2022One of Esquire’s Most Anticipated Cookbooks 2021The beloved Top Chef star revolutionizes healthy eating in this groundbreaking gluten-free cookbook—the ultimate guide to cooking globally inspired dishes free of gluten, dairy, soy, legumes, and grains that are so delicious you won’t notice the difference...

"This is the book that all of us who care about bread—readers, bakers, bread buyers, bread eaters, and bread appreciators—want to read." —Dorie Greenspan, New York Times–bestselling cookbook author"In many ways, the good bread we have now in the United States exists thanks to Poilâne. Poilâne bakery and the Poilâne family have revolutionized the way we think about bread, and it is deeply important that we preserve and learn from their legacy." —Alice Waters...

'Glorious and sumptuous. From the simplest dishes through to the more complex, Irini totally captures the gastronomy of Greece.' Victoria Hislop'This is my favourite cookbook of the year. A total joy from start to finish.' Russell Norman**'**A treasure trove of personal and factual information about the food of Greece and its islands.' Simon RoganUnder the Olive Tree is a stunning and user-friendly collecti...

"[This] lavishly illustrated labor of love is a must-have for any baker who seeks to create honest, authentic and flavorful breads and pastries." —Stanley Ginsberg, award-winning author of The Rye BakerHere is a go-to resource for bakers of all skill levels who love new information and techniques that lead to better loaves and more flavor. These forty-five foolproof recipes for delicious, nutritious, good-for-the-gut breads and pastries star a wide range of...

A RECOMMENDED BOOK FROM:Bon Appetit * The New York Times Book Review * Epicurious * Plate * Saveur * Grub Street * Wired * The Spruce Eats * Conde Nast Traveler * Food & Wine * HeatedFor the last 100 years, Nom Wah Tea Parlor has been slinging some of the world’s greatest dim sum from New York’s Chinatown. Now owner Wilson Tang tells the story of how the restaurant came to be—and how to prepare their legendary dishes in your own home.Nom Wah Tea Parlor isn’t simply t...

Baking One's Way Through a Sweet Life, with Great RecipesCooking is a necessity-everyone needs to eat-but baking is different. No one needs a chocolaty cake or a delectable sweet to survive. That is, until that moment when a chocolate cake is exactly what you need to survive.Author Samantha Seneviratne believes that every baking project begins with a spark-a desire, a craving, a memory, or a feeling-and through baking that spark is made real. Inspired by th...