Showing titles in Cooking

Let’s say you’ve got a dream. A big dream. A huge dream. You want to open a coffee shop. Let me guess - your friends and family have told you it’s a risky idea. At least a hundred people have told you “you don’t know what you’re doing”. And that’s probably true!

This audiobook teaches you everything you need to know to maximize your time in the kitchen so you only have to cook a few times per week to have delicious and healthy meals for the whole family ready at any moment that last you through the week.

The Dutch oven can be tricky to use at first because it needs special care and seasoning. Besides, cast iron behaves differently from your normal stainless steel or aluminum pots. But don't despair: This book will help you avoid any unpleasant surprises by teaching you everything you need to know about your Dutch oven!

What if I told you that your gut issues, mental clarity, and weight could all be positively touched by the miraculous effects of bone broth? This well known remedy has been present in countless cultures around the world for centuries but along the timeline we have seem to have forgotten or started to underestimate its power. This audiobook will inform on the strength that bone broth holds and how it can make you a more happy and healthy person! Common store bought broths or low quality dishes shouldn't have the honor of putting 'bone broth' in their ingredient listings as it pales in comparison to the utter powerhouse that is true bone broth. When is the last time you were told that something incredibly tasty and quick to make was actually healthy for you? Toss those low quality broths and start to supercharge your life!

As we all know, our everyday foods have their respective life spans. While some may last a little bit longer than others, there are also some that can last for more than a week, or at least for a couple of days. More often than not, we are not able to consume the food within its given shelf life. So we just wish we can prolong its freshness. If you face the same problem, here is good news: You no longer have to worry about wasting food because you can always can and preserve it!

Join your hosts Rosslyn & Mikyla on Food Photography Corner Podcast which covers all topics pertaining to food photography, from shooting and styling to monetizing and selling!

The powerful yet touching memoir of a Chinese-American woman and her grandmother by an extraordinarily talented author who has been compared to Amy Tan and Maxine Hong Kingston. Leslie Li belongs to the illustrious Li family of Guilin, China. Her paternal grandfather, Li Zongren, was China's first elected vice president, to whom Chiang Kai-shek left control of the country when he fled to Formosa. Leslie's father was studying in the US when he met and married her American-born mother.

The Ultimate Hunters Wild Game Cookbook Guide is a first-of-its-kind treasure trove of more than 200 easy and simple mouthwatering recipes that will elevate your cooking game and transform the way you enjoy popular North American animals. This cookbook is the definitive guide to mastering the art of cooking wild game the native way!

Across America, the pure love and popularity of barbecue cookery have gone through the roof. Prepared in one regional style or another, in the South and beyond, barbecue is one of the nation's most distinctive culinary arts. And people aren't just eating it; they're also reading books and articles and watching TV shows about it. But why is it, asks Adrian Miller - admitted 'cuehead and longtime certified barbecue judge - that in today's barbecue culture, African Americans don't get much love?

The Unbearable Lightness of Being Hungry: Lee Tran Lam interviews chefs, critics, bar staff, bakers and other people from the world of food about their career highlights and lowlights, their war stories and their favourite places to eat and drink in Sydney (and beyond).

After a five year break, the multi non-award-winning, unsponsored duo, Kayte Woog and Kim Berry, are back behind the mic. They talk about whatever they want. It can be quite entertaining.

This two-book collection pairs a beginner-friendly herbal apothecary roadmap with a proven greenhouse system—so you can grow healing herbs, extend your season, and fill your pantry with confidence. Clear steps, checklists, and real-world troubleshooting keep you moving from idea to daily use: tea to tincture, seedling to steady harvest.

Discover hearty, delicious and easy-to-make plant-based recipes, and learn the simple tips for adding essential nutrients to your meals to improve your energy, immune system and overall health. Ocean Robbins, founder and CEO of the Food Revolution Network, and Nichole Dandrea-Russert, dietitian...

The world of competitive BBQ is full of a bunch of really nice folks who are dead serious about putting out top shelf barbecue. Most of them will give you the shirt off their back if it'll help you out, but if you start asking about their cooking secrets...let's just say you shouldn't expect it to end well. This isn't another book about grilling. Cooking on a pit and grilling a burger aren't the same thing. This is about a fire, smoke, and time - not grilling veggies and hot dogs.

The fascinating, mouthwatering story (with recipes!) of the immigrant familythat created a New York gastronomic legend: “The most rambunctious andchaotic of all delicatessens, with one foot in the Old World and the other inthe vanguard of every fast-breaking food move in the city.” —Nora...

It is with great pleasure that we are able to retell the stories, first published as Forty Delicious Years, of 40 varied travelers who have Murni and Murni's Warung in common. We initially compiled these recollections in 2014 on the 40th anniversary of Murni's opening of Murni's Warung in Ubud, Bali, the first international-style restaurant in Ubud. We have renamed this volume So Many Delicious Years and Murni has added a number of recipes. We are pleased to mention that Forty Delicious Years won the prestigious Gourmand Award in 2019.

An “absolutely transformative” (People) culinary memoir about the relationship between food and family—sustenance and survival—from a chef, award-winning journalist, and daughter of a Holocaust survivor. “Beautifully written, heartbreaking and hopeful.”—Ruth Reichl, New York Times...

Born from the ashes of The Dinnernet Podcast with Mark and Meg, Thanks! I Ate It is a journalism-focused podcast about restauramts and food in the greater Pacific Northwest—not just Seattle! Longtime Seattle food writer Meg van Huygen (Eater Seattle, The Stranger, Seattle Met, many others) has gone solo this time, and she'll be interviewing chefs, bar managers, baristas, cheesemongers, bakers, farmers, distillers, bodega owners, and all types of foodmakers from Washington state + beyond. Producer (and veteran server/bartender) Jeff Kelley pops in with his sage insight too. We have fun. Tuck ...

Join Gizzi Erskine & Leonie May Cooper as they take out your favourite musicians to some of London's hottest food establishments for an extremely Messy Lunch.

"Fresh Bites with McAlister’s" brings you closer to the delicious world of McAlister’s Deli menu, exploring the fresh flavors, hearty classics, and fan-favorite menu items that make this restaurant a beloved choice nationwide. Each episode takes you behind the scenes of the McAlister’s menu—breaking down signature sandwiches, wholesome salads, comforting soups, giant spuds, refreshing drinks, and irresistible desserts. Whether you're a loyal McAlister’s fan or discovering the menu for the first time, this show delivers tasty insights, fun food conversations, and menu highlights that ...