Eight Flavors

This unique culinary history of America offers a fascinating look at our past and uses long-forgotten recipes to explain how eight flavors changed how we eat. The United States boasts a culturally and ethnically diverse population which makes for a continually changing culinary landscape. But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. In Eight Flavors, Lohman sets out to explore how these influential ingredients made their way to the American table. She begins in the archives, searching through economic, scientific, political, religious, and culinary records. She pores over cookbooks and manuscripts, dating back to the eighteenth century, through modern standards like How to Cook Everything by Mark Bittman. Lohman discovers when each of these eight flavors first appear in American kitchens—then she asks why. Eight Flavors introduces the explorers, merchants, botanists, farmers, writers, and chefs whose choices came to define the American palate. Lohman takes you on a journey through the past to tell us something about our present, and our future. We meet John Crowninshield a New England merchant who traveled to Sumatra in the 1790s in search of black pepper. And Edmond Albius, a twelve-year-old slave who lived on an island off the coast of Madagascar, who discovered the technique still used to pollinate vanilla orchids today. Weaving together original research, historical recipes, gorgeous illustrations and Lohman’s own adventures both in the kitchen and in the field, Eight Flavors is a delicious treat—ready to be devoured.

Widely hailed as one of the most influential cookbooks of all time, this is the timeless classic guide to culinary creativity and flavor exploration, based on the wisdom of the world's most innovative chefs Eight years in the making, The Flavor Bible is a landmark book that has inspired the greatest creations of innovative cooks and chefs by serving as an indispensable guide to creativity and flavor affinities in today's kitchen. Cuisine is undergoing a startling historic transformation: With the advent of the global availability of ingredients, dishes are no longer based on geography but on flavor. This radical shift calls for a new approach to cooking -- as well as a new genre of "cookbook" that serves not to document classic dishes via recipes, but to inspire the creation of new ones based on imaginative and harmonious flavor combinations. The Flavor Bible is your guide to hundreds of ingredients along with the herbs, spices, and other seasonings that will allow you to coax the greatest possible flavor and pleasure from them. This astonishing reference distills the combined experience of dozens of America's most innovative culinarians, representing such celebrated and transformative restaurants as A Voce, Blue Hill, Café Atlántico, Chanterelle, Citronelle, Gramercy Tavern, the Herbfarm, Jardinière, Jean Georges, Le Bernardin, the Modern, and the Trellis. You'll learn to: explore the roles played by the four basic tastes -- salty, sour, bitter, and sweet -- and how to bring them into harmony; work more intuitively and effectively with ingredients by discovering which flavors have the strongest affinities for one another; brighten flavors through the use of acids -- from vinegars to citrus juices to herbs and spices such as Makrut lime and sumac; deepen or intensify flavors through layering specific ingredients and techniques; and balance the physical, emotional, mental, and spiritual aspects of cooking and serving an extraordinary meal. Seasoned with tips, anecdotes, and signature dishes from the country's most respected chefs and pastry chefs, The Flavor Bible is an essential book for every kitchen library. For more inspiration in the kitchen, look for The Vegetarian Flavor Bible andKitchen Creativity.

Number 1 on the Bestseller list (Australia) with over 20,000 copies sold in the UK alone and over 250,000 world-wide! Almost French has been a huge success and now with the new-look, mass market B Format it is ready to go stellar! Publication timed for major trade promotions including summer reading and airport holiday exodus. In the bestselling tradition of Frances Mayes' Under the Tuscan Sun, Chris Stewart's A Parrot in the Pepper Tree or Peter Mayle - but without the pile of stones! Funny, perceptive and poignant Almost French is an often hilarious mixture of a young woman's personal memoir and armchair travel. A spectacular example of culture clash - and a happy ending.

Dawn Russell had a family that did not want to eat its greens (sound familiar?). So she developed 8GREENS: a blend of spinach, kale, spirulina, blue-green algae, barley grass, wheat grass, chlorella and aloe vera that tastes great and passed the test of her husband and two children. She worked with five chemists, three manufacturers and 263 prototypes to get this thumbs up from this very picky, but very normal, focus group sitting in her own kitchen. The 8G cookbook contains more than 40 delicious recipes that all incorporate this blend of greens to make everyday cooking taste fantastic and ensure that you, and those you love, are getting the most important green ingredients into your diet. It also features Dawn’s own inspiring story and the hard-earned knowledge she gathered along the way. Diagnosed with stage 3 lymphatic cancer at 25, Dawn traveled the world meeting medical and nutritional experts on her journey back to health. It was this research and personal experience that led her to develop this mix of what she found to be the most important greens for internal health, but a family that didn’t want to drink ‘mom’s mixture’ to find the way to make it an easy, fun and tasty addition to normal life and cooking. Dawn is on a mission to get more greens into everyone. The 8Greens Cookbook is the easy and delicious way to get everyone on the path to a green, happy and healthy life.

Born in New Delhi, raised in the Middle East, and living in Washington, D.C., acclaimed food writer Monica Bhide is the perfect representative of the new generation of Indian American cooks who have taken traditional dishes, painstakingly prepared by their Indian mothers and grandmothers, and updated them for modern American lifestyles and tastes. Respectful of the techniques and history of Indian cuisine but eager to experiment, Bhide has written simple but deeply flavorful recipes. Modern Spice takes the vibrant tastes of India into the twenty-first century with a cookbook that is young, fun, sassy, and bold. Dishes like Pomegranate Shrimp, Paneer and Fig Pizza, and Coriander-and-Fennel-Crusted Lamb Chops are contemporary and creative. Bhide pours Guava Bellinis and Tamaritas for her guests, and serves Chile Pea Puffs and Indian Chicken Wings; instead of Chicken Tikka Masala, she serves Chicken with Mint and Ginger Rub. Make-ahead condiments such as Pineapple Lentil Relish and Kumquat and Mango Chutney with Onion Seeds add a piquant accent to the simplest dish. There are plenty of options for everyday meals, including Butternut Squash Stew with Jaggery, Indian-Style Chili in Bread Bowls, and Crabby Vermicelli, along with plentiful recipes for elegant dishes like Tamarind-Glazed Honey Shrimp and Chicken Breasts Stuffed with Paneer. For an original and effortless finish, spoon Raspberry and Fig Jam Topping over tart frozen yogurt or a store-bought pound cake, or if you have more time, tempt guests with exotic sweets such as Saffron-Cardamom Macaroons or Rice Pudding and Mango Parfait. As Mark Bittman says in his foreword, "there is not a cuisine that uses spices with more grace and craft than that of India," and Bhide's recipes do so, but without long and daunting lists of exotic ingredients. In keeping with its local approach to global flavors, Modern Spice includes a guide to the modern Indian pantry and Monica's thoughtful, charming essays on food, culture, and family. Eight pages of gorgeous color photographs showcase the recipes.

A contemporary fantasy of mystery and death as American expats battle Japanese gods and monsters to retrieve an ancient artifact that can destroy the world. On Saturday afternoon, Nikki Delany thought, "George Wilson, in the kitchen, with a blender." By dinner, she had killed George and posted his gory murder to her blog. The next day, she put on her mourning clothes and went out to meet her best friend for lunch to discuss finding a replacement for her love interest. Nikki is a horror novelist. Her choice of career is dictated by an Obsessive Compulsive Disorder that forces her to write stories of death and destruction. She can't control it, doesn't understand it, but can use it to make money anywhere in the world. Currently "anywhere" is in Japan, hiding from her mother who sees Nikki's OCD as proof she's mentally unstable. Nikki's fragile peace starts to fall apart when the police arrest her for the murder of an American expatriate. Someone killed him with a blender. Reality starts to unravel around Nikki. She's attacked by a raccoon in a business suit. After a series of blackouts, shes accompanied by a boy that no one else can see, a boy who claims to be a god. Is she really being pursued by Japanese myths¾or is she simply going insane? What Nikki does know for sure is that the bodies are piling up, her mother has arrived in Japan to lock her up for the rest of her life¾and her novels always end with everyone dead. At the publisher's request, this title is sold without DRM (Digital Rights Management).

Focusing on her favorite ingredients and incorporating them into easy recipes for all occasions, Donna Hay brings a range of rich, tangy, mellow and refreshing flavors -- vanilla and chocolate, lemon and lime, ginger and chilli among them -- to your table. With photography that is as fresh and lively as the food and ideas Donna Hay is acclaimed for, this book begins with the basics, adds some inspiration and delivers dishes that you will want to cook and savor the flavor of again and again.

Free to Eat Sweets! The number of people with food allergies is skyrocketing, leaving puzzled cooks and anxious parents eager to find recipes for “normal” foods that are both safe and delicious. The Allergen-Free Baker’s Handbook features 100 tried-and-true recipes that are completely free of all ingredients responsible for 90 percent of food allergies, sparing bakers the all-too-common frustration of having to make unsatisfactory substitutions or rework recipes entirely. To make things even easier, energized and empathetic mom Cybele Pascal demystifies alternative foodstuffs and offers an insider’s advice about choosing safe products and sources for buying them. As the head baker for a food-allergic family, food writer Pascal shares her most in-demand treats and how to make them work without allergenic ingredients. Her collection includes a delightfully familiar array of sweets and savory goodies that are no longer off-limits, from Glazed Vanilla Scones, Cinnamon Rolls, and Lemon-Lime Squares to Chocolate Fudge Brownies, Red Velvet Cake, and every kid’s favorite: Pizza. In addition to being a lifeline for people with food allergies, sensitivities, and intolerances, these entirely vegan recipes are perfect for anyone looking to avoid artificial and refined ingredients, and those interested in baking with healthful new gluten-free flours such as quinoa, sorghum, and amaranth. Best of all, Pascal has fine-tuned each recipe to please the palates of the most exacting critics: her young sons. Lennon and Monte like these tasty treats even better than their traditional counterparts, and you will too!

This completely updated second edition of the best-selling beer resource features the most current information on beer styles, flavor profiles, sensory evaluation guidelines, craft beer trends, food and beer pairings, and draft beer systems. You’ll learn to identify the scents, colors, flavors, mouth-feel, and vocabulary of the major beer styles — including ales, lagers, weissbeirs, and Belgian beers — and develop a more nuanced understanding of your favorite brews with in-depth sections on recent developments in the science of taste. Spirited drinkers will also enjoy the new section on beer cocktails that round out this comprehensive volume.