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, ...

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 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...

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...

From the veteran food writer and creator of the James Beard Award–winning Jarry magazine comes a simple yet innovative approach to vegetarian cooking.In Start Simple recipe developer and author Lukas Volger offers a radically new, uncomplicated, and creative approach to cooking that allows you to use what you already have on hand to make great meals you didn't think were possible. He shows you how magic can happen with just a few ingredients every ...

A new edition of the best-selling field guide with 25 all-new plates covering the birds of Hawaii.For decades, the Peterson Field Guide to Birds has been a popular and trusted bird watching guide for birders of all levels, thanks to its famous system of identification and unparalleled illustrations. Now that the American Birding Association has expanded its species Checklist to include Hawaii, the Peterson Guide is the first edition to include the wonderfu...

This expert guide to plant formation and the origins of life "makes the solar system an even weirder and more wonderful place than it seemed before" ( Wall Street Journal).In 1959, the Soviet probe Luna 3 revealed an astonishing truth: the far side of the moon is an enormous mountainous expanse, completely different from the vast lava-plains on the side facing Earth. But why would the two side of the moon be so different? And what might this tell us about o...

B**rain Builders helps readers tap into more of their brain's potential through the mental exercise of vocabulary building and memorization. With the exercises in this book, readers can improve test scores, increase IQ, memorize more information, communicate more effectively, and excel in work and interactions with other people. The book also reveals eight time-proven memory techniques, encourages Scripture memorization, and offers insights into language that will open new doors f...

Finalist for the 2016 IACP Awards: Julia Child First BookEat More Vegetables.Chef of the award-winning Atlanta restaurant Miller Union, Steven Satterfield—dubbed the "Vegetable Shaman" by the New York Times' Sam Sifton—has enchanted diners with his vegetable dishes, capturing the essence of fresh produce through a simple, elegant cooking style. Like his contemporaries April Bloomfield and Fergus Henderson, who use the whole animal...

The James Beard Award-winning chef and co-owner of Philadelphia's Zahav restaurant reinterprets the glorious cuisine of Israel for American home kitchens.Ever since he opened Zahav in 2008, chef Michael Solomonov has been turning heads with his original interpretations of modern Israeli cuisine, attracting notice from the New York Times, Bon Appétit, ("an utter and total revelation"), and Eater ("Zahav defines Israeli cooking in America")....