Picnic Crumbs

A Gathering of Picnics, Packed Lunches and Provisons at Home and Abroad

by Anabel Loyd

Picnic Crumbs is a collection of stories, from all sorts of people over several centuries, of food produced or eaten in a way that may, even when it is a banquet, just about be defined as a picnic. Writers, travellers and gastronomes of all persuasions describe picnics past, present, perfect and imperfect, in this delightfully eclectic anthology collected by Anabel Loyd, herself the daughter of a family whose picnics have been eaten by a mix of guests from prime ministers to Pekingeses.

TAPAS

A bite of Spain

by Janet Mendel

There is no shortage of tapas books on the market but the claim by TAPAS for special recognition lies in its idiosyncratic treatment of this familiar subject. Author, Janet Mende,l takes a tapas tour of Spain, informs the reader how to enjoy tapas in the tascas and tabernas and then shows the reader how to translate that enjoyment to one's own kitchen. Taking 140 of her favourite kitchen-tested recipes, all based on traditional Spanish products, she gives absorbing insights into regional nuances, she composes tapa-party menus and even makes wine recommendations to accompany the tapas. A handy Spanish-English glossary is a thoughtful concluding touch. "I love tapas!" declares Mendel. For her this variety of tastes, enjoyed with wine and in the company of friends, constitues the "essence of life in Spain". This is both a cookbook and a guidebook and this essence or the "tapas way of life", as she calls it in the opening section of the book, permeates every page. The choice of dishes is comprehensive but labour-intensive ones like the celebrated callos â la madrileña are avoided. Rather the emphasis is on a modest standard of skill in the kitchen. The recipes are arranged in the way tapas are prepared and served - spread on toast, stuck on a cocktail stick, in a cold salad, hot off the griddle or in a cooked dish with sauce - rather than by food category ('eggs', 'seafood' or 'meat', etc.). Thus prawns, for example, could well appear in every single chapter. Should the reader be looking for a great way of cooking a particular food, be it prawns, artichokes, clams or sausage, recipes with that ingredient should be consulted in the index. Many tapas can be turned into starters or main dishes and pointers and recommendations in this regard are provided . Also, many sauces and dressings, such as alioli and romesco, are called for in different recipes throughout the book, so these have all been grouped together. Individual recipes provide the reader with a page reference. Finally measurements for ingredients are given in three standards (metric, British and American in that order) and where British and American terminology differs the British is given first and the American follows in parentheses, for example, aubergine (eggplant) and grill (broiler). So, an individual - and very pragmatic - approach, a sparkling collection of dishes, striking full-colour photos by award-winning photographer, Michelle Chaplow andimpeccable organisation of material contribute to give TAPAS a special claim to be at the forefront of tapas books as the tapas 'revolution' maintains its impressive global momentum. Author's Note: Janet Mendel, an American resident in southern Spain, has been writing about Spanish food for more than 30 years. Her earlier book, Cooking in Spain, also published by Ediciones Santana, is considered the world's most authoritative guide to Spanish cuisine. Global rights are also availble for this.

Discovering the New York Craft Spirits Boom

by Heather Dolland

All The Tastes of New York introduces us to the new movement, of “Farm to Glass” through new book, “Discovering the New York Craft Spirits Boom”. The book shares the stories of 30 New York craft spirit distillers, their journey to success, and their emphasis on using locally grown products. It is an intimate look into each of their struggles, triumphs, and the decision to embark upon this journey. Distillers that distill spirits such as Whiskey, Bourbon, Gin, Vodka and much more!

Domestic Chic: A Fashionably Fabulous Guide for Cooking & Entertaining

by Kristin Sollenne

Rising culinary star Chef Kristin Sollenne has been making headlines for her contemporary food philosophy, approachable cooking tips and re-imagined healthy dishes. Rather than the sometimes-overwhelming cookbook approach, Kristin has provided you with the ultimate go-to guide for cooking and entertaining by the seasons. With 16 pre-planned menus and over 100 recipes with innovative décor tips to coincide with holidays and celebrations during each season, this is your “one-stop-shop” to hosting a fashionably fabulous affair! Unique flavors and pairings are awakened through each menu, along with touching family stories and traditions. As a certified nutritionist, Kristin focuses on fresh in-season produce and the lavishness of each season to guide your palette. Passionate about healthy, flavorful dishes, she demonstrates a farm-to-table approach to traditional Italian style cooking. Think a modern day twist on your grandmother’s classics! Speaking of modern day – check out Kristin’s specialty line of kitchen couture designer aprons, CELLINI, and always entertain with passion and flair.

The Mountain Cafe Cookbook

A Kiwi in the Cairngorms

by Kirsten Gilmour

Legendary breakfasts to fuel days on the mountain; inventive, zesty salads and indulgent and luxurious cakes – these are all hallmarks of Aviemore's Mountain Cafe. Owner-chef Kirsten Gilmour draws on her Kiwi roots to turn out contemporary dishes with an antipodean love of fresh and bold favours, and in her debut cookbook she shares her secrets and inspirations with you. The Mountain Cafe Cookbook is packed full of Kirsten's irresistible recipes for the best-loved dishes and drinks at her Highland restaurant, alongside others drawn from her grandparents and infuenced by her travels around the world.This is not diffcult, fancy restaurant cooking, but gutsy, fresh, hearty food that will taste just as good from your kitchen as from hers. With vibrant photography by Paul Masson, The Mountain Cafe Cookbook has over 130 recipes including everything from Smoked Fish Chowder, Cider Sage Barbecue Chicken, Sloe Gin & Bramble Salmon Salad and Butternut Chilli & Coconut Fritters to Chocolate & Coconut Brioche, Cardamom Oranges, Badass Brownies and Passionfruit Melting Moments. All delicious and bursting with flavour.

Brewing Your Own Craft Beer… EASILY

by Ferdinand Laudage

“Brew it yourself” Craft beer – everyone’s either talking about it or drinking it. Meanwhile, you can brew it yourself! This brewing guide will show you just how easy it is to brew your first, very own, very quaffable pale ale. The book will guide you step by step through all the preparations and your first brewing day, to the finished beer. You can also be creative – once you’ve mastered the basics of the ingredients and brewing process, you can develop your very own favourite beer, as well as trying out and experimenting with variations on ten further recipes for different beer styles. With checklists, tips and step-by-step instructions – compact, practical and creative.

Distinguishing and Drinking of Chinese Tea

by Li Tao

150 kinds of common teas and rare Souchong, more than 600 primary pictures of dry tea, tea infusion, infused leaf and tea dance. Distinguish the first-class tea and watch tea dance to enjoy its elegance and vulgarity. You can drink the most authentic Chinese Tea only through three steps of selecting, buying and making a tea. With 30 years of experience in tea, the author can teach you how to distinguish tea without being “cheated” and buy cheaper tea and to make a tea at once. With subtle words, selection method and illustration, it is required reading for these who start drinking tea at first and old tea drinkers for more than decade years.

Tea ceremony: from tea to understand tea

by wang jianrong

The distance from tea lover to tea master is just a book. There are more than 600 sharp images in this book, which showing you how to understand the drink, how to buy good quality tea leaf, how to make a nice cup of tea, how to taste the tea, and knowing about every aspect of tea. The book will lead you from tea ceremony, tea art and tea history of green tea, black tea and Pu'er tea to build your bourgeois life.

Nutrition in kitchen

by zou xiaoxia

The book introduces the nutrition of more than 200 common food materials. It contains pictures and tables, show you the nutrition knowledge of meals, which can lead you to balance the nutrition for every meal to keep healthy.

Baking With Herbs and Flowers

by Petra Katrin Scott

Baking with Herbs and Flowers Coffee-table delights with a touch of freshness Do you like kitchen herbs and edible flowers? Then why not try out something new, and bake delicious cakes, tarts and biscuits with basil, juniper flowers, lavender, mint, parsley, marigold, rosemary and many other herbs. Kitchen herbs bring freshness and lightness to sweet cuisine, and can also produce attractive colour effects. More than 40 recipes show you how easy it is to use kitchen herbs and flowers in sweet cooking – whether brownies with lemon grass, gooseberry cake with juniper flower syrup, chocolate cake with lavender or strawberry tart with rosemary, there are no limits to the imagination. Why not try it out and see for yourself!

Country Baking

by Doris Bopp

Recipes and Stories from Baden-Württemberg If you like baking your own bread and cakes, our author has 180 recipes for bread, cakes, flans and biscuits, and many tips for making them a success – along with baking stories from former times. Here, home economics specialist Doris Bopp, who comes from a rural background herself, reveals her best family recipes – from rustic bread and salted biscuits to accompany wine and must, to perfect cakes and flans, and also fine Christmas biscuits. Amusing anecdotes about baking houses, giant cakes and baking days from throughout Baden-Württemberg will encourage you to browse further. Country baking – recipes and stories from Baden-Württemberg.

The Bread Baking Book, No. 1

by Lutz Geißler

The Book of Bread Baking The basis and recipes for baking your own bread Authentic country loaves, moist potato bread, a delicate fluffy baguette or crispy buttermilk crust – is your mouth watering already? Then why not simply bake your own fragrant breads and bread rolls yourself. In this book, you’ll find not only more than 40 well-balanced recipes for every day, but also extensive tips and background information – from the dough to the finished bread. - The basic knowledge presented will introduce you to the secrets of traditional bread baking with a long bread rising time and very little yeast - The recipe descriptions are detailed, practical and easy to follow in the kitchen. - Start off slowly and try the recipes out for yourself – from simple to complicated, there’s something for everyone

Gluten-free Bread from the Automatic Bread-making Machine

by Mirjam Beile

With sweet breads and cakes Do you suffer from coeliac disease, or a gluten or wheat allergy, and are still looking for really good bread? If so, baker and confectioner Mirjam Beile has collected 58 imaginative ideas for gluten-free breads and cakes from the automatic bread-making machine. A comprehensive introductory section provides all the expertise required for gluten-free flour varieties, leavening agents and other ingredients, as well as the appropriate spices and superfoods – gluten-free and taste guaranteed. All the recipes have been extensively tried and tested, and are simply delicious. You’ll never want to go without your bread-making machine and this book again!

Sweet & Raw

by Maja Elena Scheid

Vegan cakes and flans with raw ingredients (recipes without gluten, soya, lactose or refined sugar) The new baking cult! Raw, vegan baking, without gluten, soya, lactose or refined sugar, with Viennese “Lovely Food” confectioner Maja Scheid. In this personal work, raw philosophy meets sweet seduction. Maja Scheid will surprise you with more than 60 raw vegan delicacies, from simple to complicated, beginning with classics like Sacher torte, followed by fresh and fruity creations like watermelon flan, and ending with chocolate delights like orange-chocolate flan. The introductory section gives you all the information you need on baking with raw foods, the basic ingredients and the necessary utensils. For raw food lovers, vegans, sufferers of coeliac disease and for all fans of natural sweet baking.

Homemade Liqueurs – Regional and Seasonal

by Susanne Oettle

From the garden, forest and meadow This book is devoted to the pure flavour of homemade fruit, herbal and spice liqueurs. Herbal expert Susanne Oettle shows you how easy it is to make your very own liqueurs using regional and seasonal ingredients alone. The more than 40 sophisticated liqueur recipes range from juniper flower to cherry, rosehip, baked apple and hazelnut varieties. The concise guidelines provide the necessary background knowledge when it comes to suitable equipment, selecting the fruits and herbs, and the correct preparation with spirits. The book will accompany you step by step for making your own homemade natural liqueurs, without the need for artificial flavourings or other ingredients.

Cheese, Yoghurt, Tofu, Milk – Vegan – Homemade

by Yvonne Hölzl-Singh

Homemade Milk goes vegan! For the first time ever, this book provides the whole range of vegan “classic milk recipes” for making yourself. Vegan cheese, yoghurt, tofu, milk, cheese and butter are surprisingly versatile as nutrition, and are easy to prepare and absolutely delicious. The wealth of recipes range from tomato-rosemary cheese and herbal fresh cheese to coconut cream and almond crème fraiche, and oat drinks and chickpea tofu. Author and food blogger Yvonne Hölz-Singh gives you all the information you need on basic ingredients, utensils and different fermenting procedures. Natural, plant-based and homemade, instead of costly purchases – for maximum enjoyment without making sacrifices!

Good Bread Takes Time

by Martin Pöt Stoldt

Baking with a longer, cooler dough process and your own yeast Good things take time! Here, Martin Pöt Stoldt, author of the bestseller Sourdough – the Unknown Organism, introduces you to the lost art of natural baking. Find out how to make your own yeast and with various dough processes (yeast pre-dough, long, cool dough processes, and appropriate addition of yeast and salt) ensure what commercial bread typically lacks – a full aroma, beautiful crumbs and potentially long storage times. With easy-to-follow, step-by-step instructions and more than 50 recipes from spelt bread to wholemeal flat bread and walnut horseshoes, the book is a unique treasure of knowledge to keep handy.

The Power of Lupins

by Elisa Epping

Vegan cooking and baking with protein-rich yellow lupins The latest trend – protein-rich yellow lupins are currently conquering Germany’s health food and natural food shops! With nutritious proteins, all the essential amino acids, little fat and a wealth of vitamins and trace elements, they are an ideal source of nutrition for vegans, coeliac disease sufferers and sportspeople alike. And as native plants, they also trump imported soybeans into the bargain. In more than 50 lupin recipes, Elisa Epping, blogger and vegan nutrition consultant, presents the full diversity of lupin cuisine – from spelt bread, banana power smoothies and mushroom burgers to coconut-raspberry muffins. It’s time to let yellow lupins take the place in our kitchens that they deserve!

Wine Tasting

by Hermann Mengler | Stefan Kraus

The sensory system seminar An appealing “sensory book” for all wine enthusiasts, whether wine fans or professionals who organise wine tastings, wine-sellers and indeed anyone who has anything to do with wine. Here, you’ll find out everything you need to know about wine, wine sensory systems, organising wine tastings, and the right way to taste and drink wine.

Drying

by Achim Samwald

Fruits, vegetables, herbs, mushrooms and more Food drying and desiccating techniques are currently enjoying something of a renaissance. Through this traditional method for preserving fruit and vegetables, you not only retain all the nutrients in the food, but can also refine and transform the dehydrated products into fine delicacies. This compact guide will give you all the information you need for the different drying and desiccation techniques, optimal drying times, correct storage and ideal processing. Having mastered the basic instructions for drying fruit, vegetables, spices, grains, mushrooms and nuts, you can then begin to experiment with the comprehensive recipe section – everything from dried fruit compote to mushroom spreads and fig slices.