Yotam Ottolenghi and Sami Tamimi are the men behind the 2011 runaway bestseller Plenty, which broke boundaries bringing inventive vegetarian cookery to a much wider audience. They followed up in 2012 by turning their attention to their shared home city: Jerusalem. Both Yotam and Sami were born there in the same year, Sami on the Arab east side and Yotam in the Jewish west. Nearly 30 years later they met in London, and discovered they shared a language, a history, and a love of great food.
For the ravenous fanbase of HBO’s smash hit series, True Blood Drinks & Bites presents 45 quick and easy recipes for themed gatherings and weekly watch parties, all inspired by the series’ most notorious vampires and victims. From the creator of True Blood and his writing team, these are deliciously “in-world” appetizers, cocktails, and non-alcoholic drinks to enjoy as the drama goes down in Bon Temps. Think Scorn Fritters and Hot Dates, washed down with an ice-cold Spirit Lifter.
What Is Kombucha? Kombucha is a fermented beverage made with brewed tea, sugar, and bacteria that is introduced from a starter culture. Large-scale manufacturers as well as home brewers blend kombucha with herbs, fruit, spices, infused teas, and other flavors to create their own concoctions.
As seen through the lens of an artist in search of beauty as well as flavor and inspired by the vivid hues of produce, Vibrant Food captures the radiant colors of the seasons with recipes that transform meals into captivating works of art. Looking at food not only as a means of healthy sustenance but also as colorful ingredients to artfully build a meal around, photographer and food blogger Kimberley Hasselbrink—creator of the acclaimed blog The Year in Food—turns the act of cooking into a feast for the eyes, combining colors, textures, and flavors into gorgeous, dynamic dishes. Continue reading
by Peter Miller
Photographs by Christopher Hirsheimer and Melissa Hamilton
Lunch at the Shop (Abrams Image; March 11, 2014; Hardcover; U.S. $24.95/CAN. $27.95; ISBN: 978-1-4197-1065-0) is a call to lunch. On the most basic level, the book is a primer for making lunch for a few people at work, including more than 45 tried-and-tested, deliciously simple recipes. Continue reading
Excerpted from Brassicas: Cooking the World’s Healthiest Vegetables: Kale, Cauliflower, Broccoli, Brussels Sprouts and More by Laura B. Russell. Copyright © 2014 by Laura B. Russell. Reprinted by arrangement with Ten Speed Press. All rights reserved. Support your local bookstore, or buy the book through our affiliate link at Amazon.com.