Gifts They’ll Crave: 10 Books for Every Foodie on Your List
Struggling to find the perfect gift for the foodie in your life? Our wide range of food and drink books will give you plenty of options to choose from!
Whether you’re shopping for an adventurous cook who likes foraging for their ingredients, a fermentation aficionado, or a lover of culinary classics, you’ll find something for every cook and brewer on your list.
Salt is extraordinary. A fundamental, ancient resource used for thousands of years around the world, it is the one essential ingredient that transforms all cooking: elevating flavors from good to great, to unforgettable. In this stunning new cookbook, chef, TV presenter, food photographer, and sustainable living expert James Strawbridge shares with you the fundamentals of this artisan ingredient: from distinctive flavor notes and profiles of different salts found around the world, to brilliantly useful techniques—such as brining, baking, charring, fermenting, and preserving. Featured Excerpts: Mint Salt: A Fresh Take on Seasoning Sweet & Salty: Salted Caramel Sauce
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Sandor Katz’s Fermentation Journeys reminds us that the magical power of fermentation belongs to everyone, everywhere. Perfect for adventurous foodies, armchair travelers, and fermentation fanatics who have followed Katz’s work through the years—from Wild Fermentation to The Art of Fermentation to Fermentation as Metaphor—this book reflects the enduring passion and accumulated wisdom of this unique man, who is arguably the world’s most experienced and respected advocate of all things fermented. Featured Excerpts: On the Rise: How to Make Salt-Rising Bread Simple Sugars & The Sweet Side of Fermentation
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New York City forager, cook, kitchen gardener, and writer Marie Viljoen incorporates wild ingredients into everyday menus and special occasion fare. Forage, Harvest, Feast―featuring hundreds of color photographs as well as cultivation tips for plants easily grown at home―is destined to become a standard reference for any cook wanting to transform wildcrafted ingredients into exceptional dishes, spices, and drinks. Featured Excerpts: Foraging Up the Perfect Fall Picnic |
Until now there has not been a comprehensive culinary guide to stocks in the canon, save for snippets here and there. Hard to believe, since most passionate home cooks and professional chefs know that using stocks and broths—both on their own and as the base for a recipe—can turn a moderately flavorful dish into a masterpiece. Mastering Stocks and Broths is the comprehensive guide to culinary stocks and broths that passionate home cooks and innovative chefs have all been waiting for. Featured Excerpts: A Good Stock Takes Time: Setting Up Your Kitchen for Making Stocks and Broths The Etymology of Stock and Broth
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For viewers of “Salt Fat Acid Heat,” the first book devoted to processes, concepts, and recipes for fermenting and culturing foods with koji, the microbe behind the delicious, umami flavors of Japanese cuisine. Chefs Jeremy Umansky and Rich Shih deliver a comprehensive look at modern koji use around the world. Using it to rapidly age charcuterie, cheese, and other ferments, they take the magic of koji to the next level, revolutionizing the creation of fermented foods and flavor profiles for both professional and home cooks. Featured Excerpts: Welcome to the Wonderful World of Koji Holiday Cookies with a Koji Twist
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Pioneering food expert Pascal Baudar completes his wild fermentation trilogy by tackling acetic acid ferments and the wide array of dishes you can create with them. Baudar delves deeply into the natural world for wild-gathered flavors: herbs, fruits, berries, roots, mushrooms—even wood, bark, and leaves—that play a vital part in infusing distinctive gourmet-quality vinegars. More than 100 recipes show how to use homemade vinegars to make a wide range of delicious foods: quick pickles, soups, sauces, salad dressings, beverages, desserts, jams, and other preserves. Featured Excerpts: The Soup-er Secret Ingredient: Vinegar in Soups Wild Dijon Vinaigrette: A Spin On Classic Salad Dressing
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The Grain-Free, Sugar-Free, Dairy-Free Family Cookbook offers a new system to preparing food and approaching the kitchen that gets kids involved in cooking, which encourages excitement around food (a major challenge with restrictive diets). The recipes are rich in healthy fats, nutrient-dense vegetables, ferments, and grass-fed meats, and include snacks, school lunches, and delicious sweet treats that rival the flavors of sugar-dense desserts. Featured Excerpts: Vanilla Strawberry Beet Smoothie |
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Recent Articles
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