Now, creating your own Blue Zone at home is easier than ever, thanks to plant-forward recipes in this inspiring book--all developed right in our own backyard.

This book gives an introduction to the subject, with some basic definitions and commonly used ingredients and then moves on to discuss the chemistry of various types of sugar confectionery.

In this fascinating volume, the first authoritative history of Indian food, Lizzie Collingham reveals that almost every well-known Indian dish is the product of a long history of invasion and the fusion of different food traditions.

A cookbook classic, acclaimed for such innovations as simple directions, concern with nutrition and terms now standard in American cooking.

Barber’s The Third Plate charts a bright path forward for eaters and chefs alike, daring everyone to imagine a future for our national cuisine that is as sustainable as it is delicious.

This book, aptly titled, is the result of their journeys.

This book is a combination of history and how-to that, with the help of some very famous chefs, takes cereal out of the bowl and puts it front and center on the dining room table.

Simply written recipes for roasting a pig, preparing corned beef, hasty pudding, carrot pie, buffalo tongue, and scores of other dishes. Helpful suggestions for treating chilblains, dysentery, and other domestic concerns.

Minnesota native Amy Thielen, host of Heartland Table on Food Network, presents 200 recipes that herald a revival in heartland cuisine in this James Beard Award-winning cookbook.

Eric Schlosser has visited the state of the art labs where scientists recreate the flavours and smells of everything from cooked chicken to fresh strawberries in the test tube and he has spoken to workers at meatpacking plants with some of ...