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Koji Alchemy
Koji Alchemy guides readers through the history and diverse application of koji, the microbe behind the delicious, umami flavors of soy sauce, miso, mirin, and so much more. Devoted authors Jeremy Umansky and Rich Shih share processes, concepts, and recipes for fermenting and culturing foods with this magical ingredient. Then they take it to the next level by describing how they rapidly age charcuterie, cheese, and other ferments, revolutionizing the creation of fermented foods and their flavor profiles for both chefs and home cooks. Readers will learn how to grow koji, including information on equipment and setting up your kitchen, as well as detailed concepts and processes for making amino sauces and pastes, alcohol and vinegar, and using it for flavor enhancement with dairy, eggs, vegetables, and baking. With the added tips and expertise from their friends, Umansky and Shih have developed a comprehensive look at modern koji use around the world.
House of Vinegar
An exploration of the acid bite of vinegar and how it influences and elevates all aspects of cooking, from a James Beard award-winning chef and vinegar evangelist, with 80 recipes for vinegars and dishes that use them. From owning a Bon Appétit Best New Restaurant to being a Food & Wine Best New Chef to winning a James Beard award, Jonathon Sawyer has earned almost every food world accolade. In House of Vinegar, his fascinating and compelling chef's take on using vinegar, he utilizes acid to revolutionize dishes by enhancing and balancing flavor. Starting with the history of vinegar, he describes how to make your own vinegars at home, followed by preparations for use in vinaigrettes, sauces, marinades, braises, desserts, and even drinks--dishes like Monday Night Pork Chop with Salsa Verde, Smoky Peach Confit Chicken Wings, Sea Scallop Ceviche, and Olive Oil and Vinegar Gelato. With his unique and engaging voice, Sawyer helps professionals and home cooks alike understand how to channel the power of sour.
Big Iggy
Black Cats is a brand new, on-going series of top stories. Children will come to trust the Black Cat logo as a sign of good writing in all genres: spooky, comic and magic, among others. These first six paperbacks are comic. Some are wild, some are mad, all of them are very funny. Written by the some of the most well-known comic writers - Terry Deary, Kaye Umansky and Jeremy Strong. Illustrated throughout, Black Cats are for confident young readers who like to lose themselves in great books.
Sandor Katz’s Fermentation Journeys
From James Beard Award winner and New York Times–bestselling author of The Art of Fermentation: the recipes, processes, cultural traditions, and stories from around the globe that inspire Sandor Katz and his life’s work—a cookbook destined to become a modern classic essential for every home chef. "Sandor’s life of curiosity-filled travel and exploration elicits a sense of wonder as tastes, sights, and smells leap off the pages to ignite your imagination."—David Zilber, chef, fermenter, food scientist, and coauthor of The Noma Guide to Fermentation "Sandor Katz transposes his obsession with one of mankind’s foundational culinary processes into a cookbook-cum-travelogue."—The New...
The Nothing to See Here Hotel
'This book is so good you won't blunking believe it!' Tom Fletcher 'Hilariously funny and inventive, and I love the extraordinary creatures and the one thirty-sixth troll protagonist...' Cressida Cowell 'A rip-roaring, swashbuckling, amazerous magical adventure. Comedy Gold.' Francesca Simon ‘This hotel gets five stars from me’ Liz Pichon 'A splundishly swashbungling tale of trolls, goblins and other bonejangling creatures. Put on your wellies and plunge into the strangest hotel you will ever encounter. This is a hotel I hope I never find! Wonderfully, disgustingly funny.' Jeremy Strong ‘What a fun hotel! Book me in immediately!’ Kaye Umansky Welcome to The Nothing to See Here Hotel!...
The Nourishing Asian Kitchen
“[These recipes] are designed to be nourishing as well as delicious . . . Whether you are a seasoned home cook or a novice in the kitchen, The Nourishing Asian Kitchen is perfect for anyone looking to explore traditional Asian cooking.” —Sally Fallon, author of Nourishing Traditions Featuring over 100 delicious recipes that utilize whole foods, classic ferments, hearty broths, and healing herbs and spices, The Nourishing Asian Kitchen presents an innovative approach to experiencing Asian cuisine while promoting nutritious, garden-to-plate meals that are easy to make. When Sophia Nguyen Eng moved to the Appalachian Mountains in Tennessee to start a family farm, she was determined to hon...
I Don't Like Gloria!
The family dog tries to cope with the arrival of a new pet. This is a humorous book taking a sideways look at the chaos caused by new arrivals! Colin the dog is not happy. A newcomer has arrived: Gloria the cat. Gloria eats from Colin's bowl, takes up residence in Colin's basket, and becomes the all-round centre of attention. But hey. What's this? A box has arrived. Jeffrey the rabbit has come to live with them. Colin and Gloria finally come to agree on something: We really don't like Jeffrey!
The Noma Guide to Fermentation
At Noma—four times named the world’s best restaurant—every dish includes some form of fermentation, whether it’s a bright hit of vinegar, a deeply savory miso, an electrifying drop of garum, or the sweet intensity of black garlic. Fermentation is one of the foundations behind Noma’s extraordinary flavor profiles. Now René Redzepi, chef and co-owner of Noma, and David Zilber, the chef who runs the restaurant’s acclaimed fermentation lab, share never-before-revealed techniques to creating Noma’s extensive pantry of ferments. And they do so with a book conceived specifically to share their knowledge and techniques with home cooks. With more than 500 step-by-step photographs and i...
Fermentation as Metaphor
Los Angeles Times Best Cookbooks 2020 Saveur Magazine "Favorite Cookbook to Gift" Esquire Magazine Best Cookbooks of 2020 "The book weaves in reflections on art, religion, culture, music, and more, so even if you’re not an epicure, there’s something for everyone."—Men's Journal Bestselling author Sandor Katz—an “unlikely rock star of the American food scene” (New York Times), with over 500,000 books sold—gets personal about the deeper meanings of fermentation. In 2012, Sandor Ellix Katz published The Art of Fermentation, which quickly became the bible for foodies around the world, a runaway bestseller, and a James Beard Book Award winner. Since then his work has gone on to insp...
Conversations Behind the Kitchen Door
Conversations Behind the Kitchen Door offers an insider’s look into culinary trends through the words of acclaimed and professionally recognized chefs.
