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I didn’t always know I wanted to be a chef and food writer. But I have always known that I loved to prepare and enjoy beautiful food! In college, that meant throwing dinner parties for my friends. This was before Instagram, but I still wanted my food to look pretty and draw a crowd! Fast forward a couple decades. I have worked as a private chef, taught farm-to-table cooking classes, and written more than 27 published cookbooks. My favorite thing about my work is creating inspired meals that bring people together with those they love.
For starters, the photography in Orexi! is mouthwatering and the landscape and ocean shots make me want to hop on a plane to Greece.
Often in international cuisine cookbooks, you find predictable fare, but Michaels does a great job of putting his own spin on traditional dishes. I especially love his version of Kolifa, which he calls Salad for The Soul, and the Charred Chilli and Feta Dip for antipasto platters.
His homage to his grandmother in Yiayia’s Keftedes is touching and the meatballs are perfect for gatherings.
A collection of over 80 classic and modern recipes from MasterChef semi-finalist Theo Michaels; paying homage to his heritage by championing new modern dishes inspired by the flavours of Greece and Cyprus.
Kali orexi is the Greek equivalent of bon appetit and this enticing book will certainly whet your appetite! Organized in chapters entitled Meze, Sea, Land, Sun and Fire, Theo's recipes evoke a sense of connection to nature, seasonality, abundance and sociable eating. Fresh ingredients sing from the plate, from juicy watermelon and glossy kalamata olives, to fragrant oregano-roasted lamb and delicate vine-leaf-baked sea bass. Meze features mouth-watering small…
It is April 1st, 2038. Day 60 of China's blockade of the rebel island of Taiwan.
The US government has agreed to provide Taiwan with a weapons system so advanced that it can disrupt the balance of power in the region. But what pilot would be crazy enough to run…
I didn’t always know I wanted to be a chef and food writer. But I have always known that I loved to prepare and enjoy beautiful food! In college, that meant throwing dinner parties for my friends. This was before Instagram, but I still wanted my food to look pretty and draw a crowd! Fast forward a couple decades. I have worked as a private chef, taught farm-to-table cooking classes, and written more than 27 published cookbooks. My favorite thing about my work is creating inspired meals that bring people together with those they love.
I’ve dined at the restaurant Lemonade in Venice Beach several times and was thrilled when I discovered they had a cookbook.
LA is defined by exceptionally fresh produce year-round and a diverse culinary scene thanks to immigrants from all over the world. Lemonade reflects that beautifully! I used many of the recipes in this book when cooking for the Patagonia women’s surf team and was thrilled with how much people loved them and how easy they were to scale up to feed a crowd.
Narrowing it down to my favorites was tough, but I can’t get enough of the Avocado, Cherry Tomato, Pine Nut, and Lime Vinaigrette; the Black Kale, Shiitake, and Kumquat Vinaigrette; or the Red Miso Beef. And of course, they have a full lemonade chapter with interesting, virgin concoctions including my favorite, the Green Apple Jalapeno lemonade.
The Lemonade Cookbook takes the bold flavors, imaginative dishes, and southern California lifestyle that have made the brand an instant hit and captures them in a fresh, beautifully-designed, full-color book. Like Los Angeles, Lemonade's cuisine is carefully blended with variety. L.A. is agents and movie grips, surfers and yoga moms, students and celebrities, and a wide mix of different culinary traditions. At Lemonade the marketplace salads, unique sandwiches, and slow-simmered stews taste as though every culture stirred a bit into the pot―for example, the skirt steak with grilled onions and piquillo peppers with its smoky depth, pairs perfectly with the…
I didn’t always know I wanted to be a chef and food writer. But I have always known that I loved to prepare and enjoy beautiful food! In college, that meant throwing dinner parties for my friends. This was before Instagram, but I still wanted my food to look pretty and draw a crowd! Fast forward a couple decades. I have worked as a private chef, taught farm-to-table cooking classes, and written more than 27 published cookbooks. My favorite thing about my work is creating inspired meals that bring people together with those they love.
I found this book at a rummage sale for my children’s school, so I didn’t expect much. But I was thrilled to discover a wealth of unique recipes perfect for backyard barbecues.
I love that the flavor combinations are somewhat unpredictable and unique. It’s easy to fall into a rut when you’re entertaining around the grill (burgers, corn on the cob, and potato salad anyone?). Every recipe is prepared on the grill, even the sides, so that’s fun!
My favorite recipes include the Sticky Orange- and Chipotle-Glazed Sweet Potatoes (a perfect blend of sweet, spicy, and acidic), and the Grilled Porterhouse Steak with Venezuelan Guasaca Sauce served with Arepas that are to die for.
NOW IN PAPERBACK!Fire up the grill and get ready to mambo! Tired of the same ol' marinades and barbecue sauces? Well, Nuevo Latino king Douglas Rodriguez and sous chef Andrew DiCataldo have the recipes that grillmeisters need to spice things up and expand their repertoire. Drawing on spices, authentic dishes, and grilling techniques from over 20 Latin American countries, Rodriguez and DiCataldo share the secrets of these dynamic cuisines. True to Rodriguez's reputation for inventive Latin fusion food, these 100-plus recipes deliver exotic, seductive flavors, all married by the intense heat of the grill. Recipes range from seafood, meat, game,…
A Duke with rigid opinions, a Lady whose beliefs conflict with his, a long disputed parcel of land, a conniving neighbour, a desperate collaboration, a failure of trust, a love found despite it all.
Alexander Cavendish, Duke of Ravensworth, returned from war to find that his father and brother had…
I didn’t always know I wanted to be a chef and food writer. But I have always known that I loved to prepare and enjoy beautiful food! In college, that meant throwing dinner parties for my friends. This was before Instagram, but I still wanted my food to look pretty and draw a crowd! Fast forward a couple decades. I have worked as a private chef, taught farm-to-table cooking classes, and written more than 27 published cookbooks. My favorite thing about my work is creating inspired meals that bring people together with those they love.
I stumbled on this book while on a long weekend holiday in San Francisco with my fiance.
I love the unstudied air of the book. It feels like what a charcuterie board should be – just food casually arranged on a plate to share. I especially love her lush boards, which are luxurious, beautiful, and filled with color. Unexpected flavor combinations – grilled pineapple with poke avocado salad with edible flowers – make this a fun change of pace from traditional charcuterie board books.
Bonus, she recommends thrift shops for finding trays and boards, which makes entertaining even more accessible.
Delicious recipes and creative presentations served up on a board.
Cutting boards aren’t just for prep anymore. From classic charcuterie boards with prosciutto, olives, and roasted figs to luscious dessert boards with mini cheesecakes and red-wine ice-cream bites, food stylist Anni Daulter shows creative hosts how to make the most of their boards and serving platters. With rustic, trendy, pickled, and even culturally-inspired boards and recipes, the last thing you’ll want to do when you’re finished cooking is put away the cutting board.
I’ve been writing vegetarian cookbooks for almost 15 years, and have had many different jobs in the world of food – cooking in restaurants, running a small food business, working food photography shoots, and much more. While in my day-to-day eating, I go on and off following a strict plant-based diet, it’s long been my default style of eating because I find it to be so healthy, affordable, and fun! I’m never not excited and inspired by the abundance and diversity of vegetables and the incredible techniques and dishes that cuisines around the world have done with them.
Adopting a bean habit – i.e., always having a tub of cooked beans in the fridge, or several cans in the pantry – is one of the great pleasures of eating less meat and more veggies, andCool Beansis such a useful treatise on the subject. Its scope shows off the humble bean’s incredible range: stews, soups, and veggie burgers, yes, but also salads, snacks, and desserts, too. It’s no wonder that beans are a staple of nearly every cuisine on the planet! While I personally have never tired of eating a simple pot of simmered beans, with all the fun recipes in here, this book guarantees that legumes will never be boring.
Unlock the possibilities of beans, chickpeas, lentils, pulses, and more with 125 fresh, modern recipes for globally inspired vegetarian mains, snacks, soups, and desserts, from a James Beard Award-winning food writer
“This is the bean bible we need.”—Bon Appétit
JAMES BEARD AWARD NOMINEE • ONE OF THE BEST COOKBOOKS OF THE YEAR: Food Network, NPR, Forbes, Smithsonian Magazine, Wired
After being overlooked for too long in the culinary world, beans are emerging for what they truly are: a delicious, versatile, and environmentally friendly protein. In fact, with a little ingenuity, this nutritious and hearty staple is guaranteed to liven up…
Veronika Sophia Robinson has eaten a plant-based diet for forty-eight years and knows what healthy and delicious vegan and vegetarian food should taste like. She has had extensive experience in cooking for others whether around her kitchen table or in a yurt with no electricity feeding up to fifty families for five days (for many years). The Mystic Cookfire is a tome of over 400 pages. It is an expression of her deep love and respect for food, conscious cookery, and intentional eating. Her second recipe book Love From My Kitchen is a collection of vegan, gluten-free recipes based on the four elements: fire, earth, air, and water. She’s delighted that her granddaughter is a fourth-generation vegetarian.
True to the subtitle, these recipes are delicious, healthy and simple. The best recipe books have stories woven throughout and you read them like a novel. Keep It Vegan makes you want to slow down and savour each page, and it leaves you infused with passion and pride for creating dishes which nurture and satiate. Recipes include Rosemary and Pear-Stuffed French Toast to Sweet Potato and Kiwi Soup to Pea and Lemon Risotto with a mint oil drizzle to Smokey Moroccan Chickpea Stew with Saffron-infused Couscous to No-Bake Strawberry Vanilla Cheesecake. Every page is a delight!
Think you know vegan cooking? Lengthy, complicated recipe lists, expensive, hard-to-find ingredients, flavourless food? Think again! Let Aine Carlin, creator of popular vegan lifestyle blog Pea Soup Eats, enlighten you with her delicious recipes and straightforward tips. Keep it simple with easy-to-follow recipes, using a sensible number of ingredients that can be found in your local supermarket. Keep it tasty with chapters including Breakfast, Brunch & More, Light Lunches & Simple Suppers, Something Special, Sauces & Sides and Sweet Treats. Delight your senses and tantalise your tastebuds with Rosemary and Pear Stuffed French Toast, Santorini Spaghetti or Sweet Potato Sushi.…
The Duke's Christmas Redemption
by
Arietta Richmond,
A Duke who has rejected love, a Lady who dreams of a love match, an arranged marriage, a house full of secrets, a most unneighborly neighbor, a plot to destroy reputations, an unexpected love that redeems it all.
Lady Charlotte Wyndham, given in an arranged marriage to a man she…
Laura Calder is a recognized advocate for living well at home. She is the author of four cookbooks and received a James Beard Award for her long-running television series, French Food at Home.
Menu cookbooks can be tricky, but Tanis has produced this and another masterpiece (The Heart of the Artichoke 2010) both of which will up the game of any dinner-party host. The recipes are varied, imaginative, and infallible (Fish Tacos with Shredded Cabbage and Lime, Chicken Tagine with Pumpkin and Chickpeas, Rum Baba with Cardamom) and the menus sheer poetry.
In "A Platter of Figs and Other Recipes", David Tanis shows readers how to slow down, pay attention, and give ingredients their due. Worlds away from showy "Food Network" personalities and chefs who preach fussy techniques, Tanis serves up charming, unassuming meals for friends and family: couscous with rabbit and turnip for a special birthday fete, clam and chorizo paella to eat by the fireplace, and turkey with duck confit for Thanksgiving. Tanis has an elemental, unpretentious finesse with ingredients and a genuine gift with words."Dinner with Friends" is deliciously down-to-earth in covering such topics as 'Pretty vs. Beautiful Food,'…
I’ve been writing stories and poems with erotic themes since I first entered the spoken word scene in 1980s San Francisco. As a young queer boy, raised in the highly eroticized Catholic Church, I was actually comfortable talking about and writing about sex and eros as I’d been stigmatized by it, and it got me fascinated with what the big deal was and why writers were afraid to approach it or why they did so in a corny/predictable/idealized and/or often dishonest and clumsy way. Soon I was teaching erotic writing and have been integrating it into my writing in honest, fresh, and enlivening ways—and helping others do so—ever since.
Lemebel was a courageous and flamboyant activist during the dictatorship of Augusto Pinochet. Having lived in Chile myself, I think this book captures the erotic Chilean soul in all its humor, grief, and idealism at an important historical moment. The hopelessly romantic and delightfully ironic seamstress/protagonist Queen of the Corner lives on a rooftop in one of Santiago’s poorest barrios and hosts discussion groups by local leftist students who keep leaving behind really heavy boxes, ostensibly full of books, as they prepare a vague plan that will have enormous implications. The group’s ringleader Carlos is a charmer ala Che Guevara, and the Queen is soon head over heels in love as a friendship and a tender unrequited love affair begins. A story of remarkable humanism that mixes the erotic with revolution.
Centered around the 1986 attempt on the life of Augusto Pinochet, an event that changed Chile forever, My Tender Matador is one of the most explosive, controversial, and popular novels to have been published in that country in decades. It is spring 1986 in the city of Santiago, and Augusto Pinochet is losing his grip on power. In one of the city's many poor neighborhoods works the Queen of the Corner, a hopeless and lonely romantic who embroiders linens for the wealthy and listens to boleros to drown out the gunshots and rioting in the streets. Along comes Carlos, a…
I love hip hop. It’s basically poetry with a beat. I'm always thinking of literature in terms of rhythm and delivery. Creatively, my inspirations come from lyricists. I look at poets the same way. They accomplish wonderful feats with words. From years of listening to classic albums, I can feel the aliveness of a good verse. It’s also an element I try to tap into as a fiction writer. I'm a recipient of the 2023 Whiting Award and was also named an Emerging Writer Fellow at the Center for Fiction in 2018. My work has appeared in the Sewanee Review and Granta. He is the author of Stories from the Tenants Downstairs.
God bless Neruda, old school favorite of all time. Everybody knows his love poems, but this dude's other poems were equally off the wall.
I guess the social activists would love “El Pueblo” which describes one working man and every working man all the same, how they are invisible but steadfast with their hammers on the coal, laboring day to day making the world go round. It’s the most wonderful memorial.
I also love his odes – “Ode to Criticism” the first one which is like, critics suck and then the second version which is like, well, maybe critics have some worth. There’s “Ode to the Dictionary”, too. We need to resurrect this man, for real.
The Poetry of Pablo Neruda offers the most comprehensive English-language collection ever by "the greatest poet of the twentieth century--in any language" (Gabriel García Márquez).
"In his work a continent awakens to consciousness." So wrote the Swedish Academy in awarding the Nobel Prize to Pablo Neruda, the author of more than thirty-five books of poetry and one of Latin America's most revered writers, lionized during his lifetime as "the people's poet."
This selection of Neruda's poetry, the most comprehensive single volume available in English, presents nearly six hundred poems, scores of them in new and sometimes multiple translations, and many…
This book follows the journey of a writer in search of wisdom as he narrates encounters with 12 distinguished American men over 80, including Paul Volcker, the former head of the Federal Reserve, and Denton Cooley, the world’s most famous heart surgeon.
In these and other intimate conversations, the book…
I worked at the International Center for Transitional Justice in 2009 when Uruguay held a second referendum to overturn the country’s amnesty law that protected the police and military from prosecution for human rights abuses during the country’s dictatorship. Despite the country’s stable democracy and progressive politics in the 21st century, citizens quite surprisingly rejected the opportunity to overturn the state-sanctioned impunity law. My interest in broader accountability efforts in the world and that seemingly shocking vote in Uruguay drove me to want to study the roots of that failed effort, ultimately compelling a broader investigation into how human rights culture in Uruguay evolved, particularly during and after its period of military rule.
So many books about the Pinochet dictatorship in Chile focus on the particularities of violence during that awful period in the country’s history.
Yet, Bread, Justice, and Liberty looks at a longer trajectory of the struggle for human rights in the country that focuses on socioeconomic justice that began long before the coup of September 11, 1973, and also continued much further afterward.
It is a beautifully written monograph that focuses on shantytown communities’ experiences and activism and expands our understanding of Chilean politics and human rights.
Winner of the SECOLAS Alfred B. Thomas Book Award Named Best Social Science Book, LASA Southern Cone Studies Section
In Santiago, Chile, poverty and state violence have often led to grassroots resistance movements among the poor and working class. Alison J. Bruey offers a compelling history of the struggle for social justice and democracy during the Pinochet dictatorship. Deeply grounded by both extensive oral history interviews and archival research, Bread, Justice, and Liberty provides innovative contributions to scholarship on Chilean history, social movements, popular protest and democratization, neoliberal economics, and the Cold War in Latin America.
![Book cover of Power Plates: 100 Nutritionally Balanced, One-Dish Vegan Meals [A Cookbook]](https://media.bookdna-cdn.com/cdn-cgi/image/format=avif,width=220,quality=75/media/covers/9780399579059_s5nuqb "Book cover of Power Plates: 100 Nutritionally Balanced, One-Dish Vegan Meals [A Cookbook]")
![Book cover of Power Plates: 100 Nutritionally Balanced, One-Dish Vegan Meals [A Cookbook]](https://media.bookdna-cdn.com/cdn-cgi/image/format=avif,width=110,quality=75/media/covers/9780399579059_s5nuqb "Book cover of Power Plates: 100 Nutritionally Balanced, One-Dish Vegan Meals [A Cookbook]")
