Cookbooks, Food & Wine - Books

Islas

Cookbooks, Food & Wine

Food & Wine Best Cookbooks of 2024 • Bon Appetit Best Cookbooks of 2024An intimate reflection on tropical island cooking's bold flavors and big stories, with 125 recipes, from celebrated food writer Von Diaz.The islands spanning the Indian, Atlantic, and Pacific Oceans are remarkable places, sharing dozens of ingredients and cooking techniques, including marinating, pickling and fermentation, braising and stewing, frying, grilling and smoking, and steaming and in-ground roasting. Bold flavors drip from the edges of each dish with tastes that represent stories of resistance, persistence, and wisdom passed down from generation to generation.This narrative cookbook by writer, documentary producer, and author Von Diaz travels across oceans and nations to uplift the shared ancestral cooking techniques of these islands in more than 125 recipes, including intimate profiles of the historical context of each technique, stories from islanders, and step-by-step guides for recreating them at home.Recipes include: Coco Bread from JamaicaArroz con Jueyes (Stewed Crab Rice) from Puerto RicoMasikita (Papaya-Marinated Beef Skewers) from MadagascarBebek Betutu (Roasted Duck in Banana Leaf) from Indonesia Lechon Kawali (Crispy Fried Pork Belly) from the PhilippinesBright citrus and vinegars, verdant herbs, slow-cooked and smoky grilled meats, fresh seafood, aromatic rice, and earthy root vegetables: These flavors, found in the meals and recipes across these island nations pair remarkably well together, despite distance and cultural differences. The ingredients and deep-rooted cooking techniques in each of these recipes typify the harmonious, synchronous spirit found in each culture's unique cuisines. Even amid environmental chaos and food insecurity, islanders cook in ways that are soul nourishing and flavorful.Islas is about preserving the wisdom, values, and resilience of the people who live in some of the most volatile, vulnerable places on this planet. Each recipe, an archive of strategies for persistence, creativity, and ingenuity, provides a path for cooking delicious food. But above all, these stories and recipes acknowledge that cooking delicious food for others is always a selfless act.AN AUTHENTIC DEEP DIVE INTO UNDERREPRESENTED FOODWAYS: Amid environmental chaos and food insecurity, and with limited ingredients, islanders cook in ways that are soul nourishing and emphasize flavor. This book expertly and authentically presents the diverse recipes and techniques of the islands of the Indian, Atlantic, and Pacific Oceans. DETAILED RECIPES AND FULL-COLOR PHOTOGRAPHS: Each of the techniques and recipes are paired with lots of how-tos and step-by-step guides, including key historical and scientific background to help you master these delicious recipes—from quick pickles to soups, stews, and barbecues—at home. EXPERT AUTHOR AND A LEADING VOICE: Von Diaz is a celebrated author and seasoned food researcher who has dedicated her life to bringing forth unique food stories and the people behind them.Perfect for:Anyone interested in learning more about AAPI cooking and cuisineA great hostess gift or self-purchase for those who enjoy entertaining and exploring food cultures around the worldAn educational and practical resource for sustainable cooking enthusiasts Special occasion, holiday, or birthday present for foodies and cookbook collectors Those who enjoy Salt, Fat, Acid, Heat; Coconut & Sambal; Cook Real Hawai'i; and Ottolenghi cookbooks

Perfect Parties

Cookbooks, Food & Wine

Have you always wanted to throw a glamorous party, the kind you’ve heard about but only ever dreamt of attending? Now you can, with priceless tips and ideas from Linnea Johansson, one of New York City’s premier party planners. She's thrown over a thousand events big and small, from private affairs to celebrity blow-outs for stars like Jennifer Lopez, Donald Trump, Reese Witherspoon, Sean Combs, and Martha Stewart — and she’s ready to share the secrets to a successful party.Each colorful page of this festive guide is stylishly shot and packed with invaluable advice for your next get-together. Johansson covers everything, from invitations to decorations, hors d'oeuvres to desserts, guest lists to gift bags. This updated second edition includes a brand-spanking-new chapter all about the bar, including some of the trendiest new drinks and one-of-a-kind concoctions you won’t find in any other book — from hot toddies to refreshing, boozy snow cones, there’s a drink here for any time of the year. Whether you’re looking to throw the perfect birthday bash, New Year’s Eve extravaganza, anniversary surprise party, or just a quiet dinner party with close friends, Perfect Parties offers everything you need to know — and then some. With hundreds of recipes, décor ideas, invitation innovations, and planning tips, your parties will soon be the talk of the town.

Chefs, Drugs and Rock & Roll

Cookbooks, Food & Wine

An all-access history of the rise of the restaurant chef and the culinary culture of the 1970s and ’80s: “Fast, fun, and furious.” —The Wall Street JournalChefs, Drugs and Rock & Roll transports us back in time to witness the remarkable evolution of the American restaurant chef. Taking a rare coast-to-coast perspective, Andrew Friedman goes inside Chez Panisse and other Bay Area restaurants to show how the politically charged backdrop of Berkeley helped draw new talent to the profession; into the historically underrated community of Los Angeles chefs, including a young Wolfgang Puck and future stars such as Susan Feniger, Mary Sue Milliken, and Nancy Silverton; and into the clash of cultures between established French chefs in New York City and the American game changers behind The Quilted Giraffe, The River Cafe, and other East Coast establishments. We also meet young cooks of the time, such as Tom Colicchio and Emeril Lagasse, who went on to become household names in their own right. Along the way, the chefs, their struggles, their cliques, and, of course, their restaurants are brought to life in vivid detail. As the ‘80s unspool, we see the profession and the culinary scene evolve—all as the industry-altering Food Network shimmers on the horizon.Told largely in the words of the people who lived it, captured in over two hundred interviews with writers like Ruth Reichl and legends like Jeremiah Tower, Alice Waters, Jonathan Waxman, and Barry Wine, Chefs, Drugs and Rock & Roll offers an unparalleled 360-degree re-creation of the business and the times through the perspectives not only of the groundbreaking chefs but also of line cooks, front-of-house personnel, investors, and critics who had ringside seats to this extraordinary transformation.“Friedman’s passion for the subject infuses every anecdote, detail, and interview, making this culinary narrative an engrossing experience.” —Publishers Weekly“A lively, anecdotal romp through the rise of modern American cuisine from the early 1970s to the early ’90s.” —New York Post

The Martha Stewart Living Cookbook

Cookbooks, Food & Wine

Ten years ago, Martha Stewart made cooking a primary focus of her bold new magazine, Martha Stewart Living. Over the decade, each issue has been a treasure of culinary information and inspiration, bringing the pleasures of cooking and entertaining--in impeccable style--to millions of devoted readers, from novice cooks to professional caterers.At last all of Martha's favorite magazine recipes have been gathered in a single volume. The Martha Stewart Cookbook is a compendium of the best of the best from the food pages of every issue. But more than a mere collection, this specially designed volume is a major step in Martha's mission to keep home cooking traditions alive. The Martha Stewart Cookbook is filled with recipes--1200 in all--for every kind of cook and every occasion. Some recipes invite you to stretch your cooking knowledge and expertise while others provide inspiration--and instruction--for what to have for dinner.Organized, in trademark style, for maximum practicality and ease of use, this major general-purpose cookbook features nineteen classically arranged chapters, from Basics, Breakfast, and Hors d:Oeuvres to Meat, Poultry, Fish and Shellfish and Desserts. In between there are Salads, Soups, Vegetables and whole chapters devoted to Vegetarian Main Courses and Potatoes. Throughout, there are basic classes--cooking 101s--for making food that should be in every cook's repertoire: macaroni and cheese, omelets, roast turkey, fried chicken and mashed potatoes. Specialty dishes are here, too, whether the occasion calls for a casual cocktail party, dinner with the in-laws, or a sit down luncheon for a bride-to-be. Cooking tips and techniques, pantry and equipment glossaries plus a guide to finding unusual ingredients make the kitchen tested recipes accessible to home cooks everywhere. An ideal reference, The Martha Stewart Cookbook belongs on every kitchen counter in America. Martha Stewart is the author of thirteen best-selling original books on food, entertaining, gardening, and home restoration, is the chairman and chief executive officer of Martha Stewart Living Omnimedia. She lives in Connecticut, Maine, and on Long Island.

Delish Sisters – Tasty Food Made With Love

Cookbooks, Food & Wine

This book is a literal dream come true for Kate and Rebecca Lund, Delish Sisters Café owners and now full-time bespoke caterers. It is the story of their food journey over the years as well as an ode to wholesome, fresh and balanced living, with a healthy dollop of indulgence thrown in! Their vision for the cookbook has been to capture the picturesque, lush KwaZulu-Natal North Coast of South Africa, as well as to share some of their favourite seasonal dishes from their time at the café and in catering. It is jam-packed with easy-to-make recipes, helpful tips and gorgeous photographs. Delish Sisters – Tasty Food Made With Love has something for everyone, even if only as a beautiful space holder on a bookshelf or coffee table.

The Slow Cooker Cookbook: 75 Easy, Healthy, and Delicious Recipes for Slow Cooked Meals

Cookbooks, Food & Wine

The Slow Cooker Cookbook has 75 simple recipes designed for busy people who want to use their slow cooker to make quick and hearty meals. The Slow Cooker Cookbook is a comprehensive guide to becoming an expert with your slow cooker so you can start saving hours while you make delicious, healthy home-cooked meals! The Slow Cooker Cookbook is filled with dozen of easy, crowd-pleasing recipes for every meal and occasion, and it will inspire you to use your slow cooker on a daily basis. * Flavorful slow cooker chicken recipes like Miso Chicken, Tandoori Chicken and Curried Coconut Chicken * Slow cooker pot roast that will melt in your mouth * Easy one-pot slow cooker meals that will satisfy the whole family, like comforting Chicken Pot Pie, Classic Lasagna Bolognese, and Mexican-Style Pork * Dozens of tasty recipes to get the full value of your slow cooker--learn how to make casseroles, side dishes such as rice pilaf or cornbread stuffing, vegetables, stews...and, most importantly, desserts

Infantilização: leite condensado & jatobá & Diálogo surdo com o pâtissier que há em você

Cookbooks, Food & Wine

Me emociona comer um jatobá - mais por esse torvelinho mental do tempo, da evocação forçosa de situações infantis, do que propriamente pelo gosto como consigo perceber hoje. O leite condensado, primeiramente complemento de dieta infantil, vendido em farmácias, decaiu quando, de novo, valorizou-se o aleitamento materno. Imagine que você é um chef dentro de uma cozinha e tem, para fazer sua sobremesa, apenas leite, creme de leite, ovos, açúcar, farinha e leite condensado. O que você faria?

The Most Spectacular Restaurant in the World

Cookbooks, Food & Wine

An “engrossing” history of the restaurant atop the World Trade Center “that ruled the New York City skyline from April 1976 until September 11, 2001” (Booklist, starred review).In the 1970s, New York City was plagued by crime, filth, and an ineffective government. The city was falling apart, and even the newly constructed World Trade Center threatened to be a fiasco. But in April 1976, a quarter-mile up on the 107th floor of the North Tower, a new restaurant called Windows on the World opened its doors—a glittering sign that New York wasn’t done just yet.In The Most Spectacular Restaurant in the World, journalist Tom Roston tells the complete history of this incredible restaurant, from its stunning $14-million opening to 9/11 and its tragic end. There are stories of the people behind it, such as Joe Baum, the celebrated restaurateur, who was said to be the only man who could outspend an unlimited budget; the well-tipped waiters; and the cavalcade of famous guests as well as everyday people celebrating the key moments in their lives. Roston also charts the changes in American food, from baroque and theatrical to locally sourced and organic. Built on nearly 150 original interviews, The Most Spectacular Restaurant in the World is the story of New York City’s restaurant culture and the quintessential American drive to succeed. “Roston also digs deeply into the history of New York restaurants, and how Windows on the World was shaped by the politics and social conditions of its era.” —The New York Times“The city’s premier celebration venue, deeply woven into its social, culinary and business fabrics, deserved a proper history. Roston delivers it with power, detail, humor and heartbreak to spare.” ?New York Post“A rich, complex account.” ?Kirkus Reviews (starred review)

Recettes coupe-faim & anti-kilos

Cookbooks, Food & Wine

C’est l’éternel problème des régimes : on réduit les quantités, on mange plus léger… mais soudain, la fringale survient et on succombe aux charmes d’une barre chocolatée peu recommandable !Le secret ? Adopter des recettes spécialement conçues pour combler vos vrais besoins et lutter contre les fringales dangereuses. Le tout en ne renonçant jamais au plaisir des papilles !Grâce à ce livre, c’est désormais facile et à portée de fourchette. Vous y trouverez100 délicieuses recettes, parfaitement équilibréesdes propositions de menus adaptés, établis par une nutritionniste.des conseils nutritionnels pour adopter des habitudes alimentaires saines, à long termeIncorrigibles gourmandes, femmes pressées ou même paresseuses… Chacune piochera avec gourmandise ses recettes préférées, du petit déjeuner au dîner !Côté saléChips et frites de patates douces - Boulgour sauté à l’orientale - Tomates farcies au quinoa et aux légumes - Quinoa au curcuma façon risotto - Lasagnes de courge butternut Gratin léger au poireau et au boulgour - Gâteau de poireaux au sarrasin -Tajine de pommes de terre aux épices - Papillote de poulet aux légumes grillés - Cabillaud au citron vert – Brochettes façon tandooriCôté sucréSoupe de fraises à la verveine - Granité fruité au gingembre - Smoothie énergisant aux fraises - Yaourt glacé aux myrtilles - Mousse poires et pistaches – Meringues au café – Entremets au citron – Glace légère aux noisettes 6 Cake à la patate douce

Silver Palate Good Times Cookbook

Cookbooks, Food & Wine

The authors of the national bestseller The Silver Palate Cookbook now bring their acclaimed gourmet style to graceful entertaining at home. In The Silver Palate Good Times Cookbook, Julee Rosso and Sheila Lukins make the entire year a celebration of good food, good friends, and good times, as they offer menus, suggestions, and strategies. More than 450 new recipes have been developed especially for this collection.All add to the joyfulness of the rapidly growing Silver Palate legend: there are glorious soups, savory entrees, vegetables, salads, cheese, souffles, and showstopping, just-right desserts. As warmly inviting as the most rousing party, the pages of The Silver Palate Good Times Cookbook abound with winsome line illustrations, pertinent quotations, unusual ideas—and with dishes including Cajun Chicken Morsels, Duck and Dandelion Green Salad, Pesto Fondue, Tex-Mex Stuffed Peppers, and more. The excitement begins in spring and continues right through to winter, with a lavish Christmas Goose accompanied by Scalloped Oysters and Baked Kumquats. The good times are here, with the compliments of The Silver Palate.

The Hairy Dieters’ Eat Well Every Day

Cookbooks, Food & Wine

Number-one bestselling authors Si King and Dave Myers are back with an irresistible collection of recipes designed to help you live your best life. From delicious breakfasts to boost your immunity to healthy lunches that will improve your energy levels, dinners that are guaranteed to help you pack in five-a-day to the ultimate brain foods, these recipes have all been developed and selected to fulfil specific health needs. With chapters including ... · Feed Your Immunity · Eating For Energy · 5 A Day · Fibre Feasts · Brain Foods · Look After Your Heart · Sleep Suppers There are plenty of no-fuss, tasty recipes, like Spiced Sweet Potato Tea Bread, Shepherd's Pie with Cauliflower Mash, Pot-Roast Chicken with Barley, Mackerel Fishcakes and Blueberry Mini Loaf Cakes. Plus, full nutritional and calorie information for each dish. With each recipe packed with the Hairy Bikers' trademark big flavours, affordable and easy-to-find ingredients and creative ideas, Eat Well Every Day is full of delicious food that will help control your weight, improve your health and make you feel great.

Food and Cookery for the Sick and Convalescent

Cookbooks, Food & Wine

With information ranging from food and nutrition to specific recipes for different maladies this is not just another cookbook. In it are chapters devoted to body chemistry and digestion, infant feeding, child feeding, cooking for the sick, how to prepare and serve food trays for the ill, and more. Fannie Farmer regarded the book as one of her great achievements. She writes, "This work is designed to meet the demands made upon me by the numberless classes of trained nurses whom it has been my pleasure and privilege to instruct during my thirteen years of service as a teacher of cookery. "It is earnestly hoped that, besides meeting this long felt need, it will do a still broader work in thousands of homes throughout the land, where it will be of inestimable help to the mothers upon whom so much of the welfare of the family depends. "The opening chapters are equally valuable to those who care for the sick and those who see in correct feeding the way of preventing much of the illness about us. "Emphasis has been laid on the importance of diet from infancy to old age. The classification, composition, nutritive value, and digestibility of foods have been carefully considered with the same constant purpose of being a help to those who arrange dietaries. The chapter on infant feeding is an authoritative guide to aid in the development of the baby, while child feeding is considered with like care. Considerable matter has been introduced with reference to diet in various diseases, and the recipes for the diabetic have involved much thought and labor. "The hundreds of thoroughly tested recipes cover the whole range of the subject of cookery for the sick and convalescent They are, for the most part, individual, thus requiring but a minimum of time for their preparation, while many have their caloric value given. "I wish to express my sincere thanks for the sympathy, encouragement, and help I have received from pupils, superintendents of nurses, professors, and physicians, which have made this work possible."

CopyKat.com's Dining Out At Home Cookbook 2

Cookbooks, Food & Wine

Even more recipes for re-creating popular restaurant dishes at home! Packed with recipes for favorite entrées, appetizers, soups, salads and desserts on the menus of America’s most popular restaurants*, this book shows how to re-create mouthwatering dishes in your own kitchen. With over 200 recipes, CopyKat.com’s Dining Out at Home 2 makes it easy as pie to create at-home versions of classic restaurant dishes like:• Boston Market® Sweet Potato Casserole• Cracker Barrel Old Country Store® Chocolate Pecan Pie• IHOP® Bacon Temptation Omelets• Olive Garden® Chicken Gnocchi Soup• Starbucks™ Eggnog Latte• Cheddar’s Casual Café® Texas Cheese Fries• Outback Steakhouse® Spinach and Artichoke Dip• P.F. Chang’s China Bistro® Lettuce Wraps• Arby’s® Grilled Chicken and Pecan Salad SandwichFind the ideal recipe for any occasion with the book’s wide range of impress-your-guest dishes, quick-and-easy treats, vegetarian options, and kid-friendly choices. You can even modify these original recreations to make them healthier while maintaining the delicious taste. Eating in has never been so fun!*No sponsorship or endorsement by these restaurants

The Best of the Hairy Bikers

Cookbooks, Food & Wine

Drawing on the Hairy Bikers' hugely popular series of cookbooks, this is a definitive collection of the best-loved recipes from the nation's favourite cooking duo.For over two decades, Si and Dave have shared their love of food with the nation, enthusing and entertaining millions with their books and TV shows. Now, The Best of the Hairy Bikers brings together over 120 of their most admired, talked about, and cooked recipes in one place.With dishes influenced by the Bikers' culinary travels to variations on British classics, this collection is full of easy-to-follow recipes to help you cook wholesome and flavourful meals at home. With chapters on snacks and soups, pasta and pies, as well as traybakes, curries, roasts, puddings and more, there is sure to be something for everyone.So, be inspired by The Best of the Hairy Bikers - the perfect way to celebrate Si and Dave's incredible contribution to British cooking.Please note the recipes in this book have been previously published in other Hairy Bikers publications.

De geuren van de wereld

Cookbooks, Food & Wine

Truffels die met de hulp van eencelligen ondergronds de geuren produceren die varkens en honden lokken om de truffels op te graven. Onze huid die metalig kan ruiken. Rauwe oesters die soms aan komkommer doen denken, sherry aan sojasaus en maïstortilla's aan honing. De aarde die aards ruikt als droogte plaatsmaakt voor regen. Harold McGee neemt ons mee op zijn zintuigelijke reis door de wereld van geuren: van de oorsprong van vluchtige moleculen in de interstellaire ruimte, via de geuren van de lucht en de oceanen, het bos en de stad, naar de geuren van voedsel en drank. Ontdek met hem de verborgen geuren van het gewone (natte bestrating en gemaaid gras) en het buitengewone (vers brood en chocolade); van het heerlijke (rozen en vanille) en het onaangename (bedorven vlees en rotte eieren). Op basis van de nieuwste biologische en scheikundige inzichten, verweven met persoonlijke observaties, laat Harold McGee zien hoe ons reukvermogen de kracht heeft om onzichtbare kanten van ons leven bloot te leggen. Zijn nieuwe meesterwerk is de complete wetenschap en taxonomie van geuren; het overrompelende resultaat van tien jaar onderzoek. Welkom in de wondere osmokosmos van Harold McGee.

A Platter of Figs and Other Recipes

Cookbooks, Food & Wine

Forget about getting back to the land, David Tanis just wants you to get back to the kitchen For six months a year, David Tanis is the head chef at Chez Panisse, the Berkeley, California, restaurant where he has worked alongside Alice Waters since the 1980s in creating a revolution in sustainable American cuisine. The other six months, Tanis lives in Paris in a seventeenth-century apartment, where he hosts intimate dinners for friends and paying guests, and prepares the food in a small kitchen equipped with nothing more than an old stove, a little counter space, and a handful of wellused pots and pans. This is the book for anyone who wants to gather and feed friends around a table and nurture their conversation. It’s not about showing off with complicated techniques and obscure ingredients. Worlds away from the showy Food Network personalities, Tanis believes that the most satisfying meals—for both the cook and the guest—are invariably the simplest. Home cooks can easily re-create any of his 24 seasonal, market-driven menus, from spring’s Supper of the Lamb (Warm Asparagus Vinaigrette; Shoulder of Spring Lamb with Flageolet Beans and Olive Relish; Rum Baba with Cardamom) to winter’s North African Comfort Food (Carrot and Coriander Salad; Chicken Tagine with Pumpkin and Chickpeas). Best of all, Tanis is an engaging guide with a genuine gift for words, whose soulful approach to food will make any kitchen, big or small, a warm and compelling place to spend time.

I Melt with You

Cookbooks, Food & Wine

One woman's obsession with the love child of the grilled cheese sandwich and the hamburger, with a nod to first jobs, bad dates, Thousand Island dressing, and salesmen.

Olive: 100 of the Very Best Cakes and Bakes

Cookbooks, Food & Wine

OLIVE, one of the UK's top food magazines, pick 100 of their very best sweet cakes and bakes.Cook, eat, explore the best recipes from OLIVE magazine.OLIVE magazine is famous for its delicious recipes loved by foodies and fans of easy-to-follow recipes alike. Now OLIVE is here with a series of stylish, collectable cookbooks for the every day kitchen, and with a photo for every recipe, you will know exactly what you are aiming for.From biscuits, tarts, cakes for pudding and show-off cakes, treats include strawberry eclairs, slow gin layer cake, black forest cupcakes, and with classics like the best-ever chocolate fudge cake, cherry bakewell and a simple sponge, this is the only baking book you will ever need.

Las recetas de World Central Kitchen

Cookbooks, Food & Wine

Las recetas de la organización humanitaria de José Andrés que alimenta al mundo. Desde el Lahmacun, un pan plano con cordero, tomate y especias que repartieron tras la devastadora explosión que sacudió Beirut, hasta el reconfortante Borsch ucraniano rico en remolacha y pimentón que entregaron a los refugiados que huyen de la guerra, pasando por el Chili verde con pollo cargado de tomatillos y chiles verdes asados que se ha convertido en un clásico de World Central Kitchen, estos platos, y muchísimos más, alimentan a diario el cuerpo y el alma a millones de personas en tiempos difíciles. Las recetas de este libro son obra de chefs de todo el mundo, activistas comunitarios, antiguos miembros del equipo de World Central Kitchen e incluso de una primera dama y una duquesa… Y los textos que las acompañan celebran la gran dignidad, la infinita perseverancia y el espíritu humano inagotable.Las recetas de World Central Kitchen recoge pues cautivadoras recetas adaptadas a las cocinas caseras e historias inspiradoras de los chefs y los cocineros locales que han alimentado a las personas afectadas por catástrofes en todo el mundo y también sus experiencias, que ponen de relieve la tenacidad, la resistencia, la firmeza… la comunidad. Y, sobre todo y ante todo, la esperanza.Todos los beneficios del autor del libro se destinarán íntegramente a World Central Kitchen.

The Taste of America

Cookbooks, Food & Wine

What does America taste like? All is revealed in this simply irresistible celebration of the best food made in the USA – from Alabama to Wisconsin, and everywhere in between. America has an immense, multicultural and regional anthology of food and drink – commercial and artisanal, decadent and virtuous, silly and sublime – which is delightfully represented in this one-of-a-kind culinary anthology. Features 250 exceptional products hand-picked by award-winning food writer Colman Andrews, from Humboldt Fog Cheese to Junior Mints, from Beef Jerky to Blue Point Oysters, from Black Walnuts to Peaches, and from Maple Syrup to Whoopie Pies. Structured by chapters according to food type – including snacks, dairy, condiments, beverages, meat, baked goods – revealing their unique history and production methods. Includes 125 colour illustrations and an extensive index with directory of producers providing details of how to buy or order each product.

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