An authoritative guide on how to eat sushi by master chef Jiro Ono, subject of the award-winning documentary Jiro Dreams of Sushi. Succinct yet comprehensive, this little jewel of a book takes you through the seasonal offerings at Ono’s famed restaurant, Sukiyabashi Jiro. Descriptions of each type of sushi, featuring commentary from master Ono, are accompanied by beautiful full-page photography. You’ll learn the seasons in which the sushi is best served, the correct methods of eating it with either fingers or chopsticks, and how and when to use condiments. Small, portable, and stylish, Sushi: Jiro Gastronomy is the distillation of a lifetime’s worth of knowledge and a great gift for sushi lovers everywhere.
All the #Droolworthy Dishes of Your Foodie Dreams Pack your forks for the culinary trip of a lifetime with Instagram sensation Indulgent Eats! In Jen Balisi’s globally-inspired cookbook, she teaches you how to cook up vibrant and viral flavors from your Instagram feed. Get ready to wow your friends and followers as you tackle the techniques behind the most Instagrammable recipes. Start your morning sunny-side up with jiggly Japanese Pancakes with Togarashi Maple Bacon, then fry up some #PocketsofLove for lunch, like Jen’s Cheesy Pork and Plantain Empanadas or a skillet of crispy gyoza. Craving carbs for dinner? Stir up a Kimchi Fried Rice Volcano or #SendNoods with some Smoky Spicy Vodka Fusilli. Or whip up a weekend feast of comforting Khachapuri (Georgian Cheese Bread) and ultra-satisfying Filipino Sizzling Pork Belly Sisig. And be sure to keep your phone handy—every recipe includes a QR code that’ll link you to all of Jen’s exclusive behind-the-scenes content. Check out her signature videos for the incredible inspiration behind every dish, as well as helpful tips and tricks to cook each recipe like a pro. This show-stopping cookbook is bursting with gorgeous photography and dozens of indulgent meals. So whip out your passport and travel the world, one bite at a time.
***AN INSTANT BESTSELLER!*** Best Books of 2021 · NPR ALA/The Reading List Best Horror 2021 Pick Longlisted for the Bram Stoker Awards for Superior Achievement in a Novel, 2021 From the Bram Stoker-nominated author of The Luminous Dead comes a gothic fantasy horror—The Death of Jane Lawrence. "A jewel box of a Gothic novel." —New York Times Book Review “Delicious.... By the time the book reached that point of no return, I was so invested that I would have followed Jane into the very depths of hell.” —NPR.org “Intense and amazing! It’s like Jonathan Strange and Mr. Norrell meets Mexican Gothic meets Crimson Peak.” —BookRiot Practical, unassuming Jane Shoringfield has done the calculations, and decided that the most secure path forward is this: a husband, in a marriage of convenience, who will allow her to remain independent and occupied with meaningful work. Her first choice, the dashing but reclusive doctor Augustine Lawrence, agrees to her proposal with only one condition: that she must never visit Lindridge Hall, his crumbling family manor outside of town. Yet on their wedding night, an accident strands her at his door in a pitch-black rainstorm, and she finds him changed. Gone is the bold, courageous surgeon, and in his place is a terrified, paranoid man—one who cannot tell reality from nightmare, and fears Jane is an apparition, come to haunt him. By morning, Augustine is himself again, but Jane knows something is deeply wrong at Lindridge Hall, and with the man she has so hastily bound her safety to. Set in a dark-mirror version of post-war England, Caitlin Starling crafts a new kind of gothic horror from the bones of the beloved canon. This Crimson Peak-inspired story assembles, then upends, every expectation set in place by Shirley Jackson and Rebecca, and will leave readers shaken, desperate to begin again as soon as they are finished.
Bram Stoker Award nominee for Best First Novel! "This claustrophobic, horror-leaning tour de force is highly recommended for fans of Jeff VanderMeer’s Annihilation and Andy Weir’s The Martian." -- Publishers Weekly (starred review) A thrilling, atmospheric debut with the intensive drive of The Martian and Gravity and the creeping dread of Annihilation, in which a caver on a foreign planet finds herself on a terrifying psychological and emotional journey for survival. When Gyre Price lied her way into this expedition, she thought she’d be mapping mineral deposits, and that her biggest problems would be cave collapses and gear malfunctions. She also thought that the fat paycheck—enough to get her off-planet and on the trail of her mother—meant she’d get a skilled surface team, monitoring her suit and environment, keeping her safe. Keeping her sane. Instead, she got Em. Em sees nothing wrong with controlling Gyre’s body with drugs or withholding critical information to “ensure the smooth operation” of her expedition. Em knows all about Gyre’s falsified credentials, and has no qualms using them as a leash—and a lash. And Em has secrets, too . . . As Gyre descends, little inconsistencies—missing supplies, unexpected changes in the route, and, worst of all, shifts in Em’s motivations—drive her out of her depths. Lost and disoriented, Gyre finds her sense of control giving way to paranoia and anger. On her own in this mysterious, deadly place, surrounded by darkness and the unknown, Gyre must overcome more than just the dangerous terrain and the Tunneler which calls underground its home if she wants to make it out alive—she must confront the ghosts in her own head. But how come she can’t shake the feeling she’s being followed?
An award-winning food writer takes us on a global tour of what the world eats--and shows us how we can change it for the better Food is one of life's great joys. So why has eating become such a source of anxiety and confusion? Bee Wilson shows that in two generations the world has undergone a massive shift from traditional, limited diets to more globalized ways of eating, from bubble tea to quinoa, from Soylent to meal kits. Paradoxically, our diets are getting healthier and less healthy at the same time. For some, there has never been a happier food era than today: a time of unusual herbs, farmers' markets, and internet recipe swaps. Yet modern food also kills--diabetes and heart disease are on the rise everywhere on earth. This is a book about the good, the terrible, and the avocado toast. A riveting exploration of the hidden forces behind what we eat, The Way We Eat Now explains how this food revolution has transformed our bodies, our social lives, and the world we live in.
An ominous vision and the discovery of a gruesome corpse lead Sarah Engelmann into a terrifying encounter with the supernatural in 1913 Salem, Massachusetts. With help from Alex, an attractive Greek immigrant, Sarah sets out to track the evil to its source, never guessing that she will take on a conspiracy involving not only a 900-year vampire, but also a demon-loving Puritan warlock, disgruntled Egyptian gods, and an immortal sorcerer, all on a quest to recover the holy trumpet of the Archangel Gabriel. Relying on the wisdom of an elderly vampire hunter, Sarah's rabbi father, and her own disturbing visions, Sarah must fight a millennia-old battle between unspeakable forces, where the ultimate prize might be herself.
A 2015 James Beard Award Finalist: "Eye-opening, insightful, and huge fun to read." —Bee Wilson, author of Consider the Fork Why do we eat toast for breakfast, and then toast to good health at dinner? What does the turkey we eat on Thanksgiving have to do with the country on the eastern Mediterranean? Can you figure out how much your dinner will cost by counting the words on the menu? In The Language of Food, Stanford University professor and MacArthur Fellow Dan Jurafsky peels away the mysteries from the foods we think we know. Thirteen chapters evoke the joy and discovery of reading a menu dotted with the sharp-eyed annotations of a linguist. Jurafsky points out the subtle meanings hidden in filler words like "rich" and "crispy," zeroes in on the metaphors and storytelling tropes we rely on in restaurant reviews, and charts a microuniverse of marketing language on the back of a bag of potato chips. The fascinating journey through The Language of Food uncovers a global atlas of culinary influences. With Jurafsky's insight, words like ketchup, macaron, and even salad become living fossils that contain the patterns of early global exploration that predate our modern fusion-filled world. From ancient recipes preserved in Sumerian song lyrics to colonial shipping routes that first connected East and West, Jurafsky paints a vibrant portrait of how our foods developed. A surprising history of culinary exchange—a sharing of ideas and culture as much as ingredients and flavors—lies just beneath the surface of our daily snacks, soups, and suppers. Engaging and informed, Jurafsky's unique study illuminates an extraordinary network of language, history, and food. The menu is yours to enjoy.
- 'Pam Corbin is the master, and the first person I turn to for everything to do with preserving. I've learnt so much from her' – DIANA HENRY Pam Corbin is the expert who professional cooks consult when they want to make jams, jellies, marmalades, chutneys, pickles or anything else to do with preserving. They know her as 'Pam the Jam', and this book is the culmination of her years of experience, distilled into more than 100 tried-and-tested recipes. Her jams, marmalades and fruit spreads contain far less sugar than traditional recipes, which means that they taste astonishingly fruity and delicious. Likewise, her chutneys and pickles are lighter and sprightlier than the old-fashioned kind. Pam will show you how to make more unusual preserves too – such as glossy fruit cheeses to serve with everything from Stilton to manchego (which calls for her classic quince membrillo). Or creamy yet zesty fruit curd: there's a recipe for classic lemon curd, and also a wonderfully light lime and coconut one. If you have an array of Pam's preserves in your store cupboard, you can transform any meal in an instant. She'll inspire you to dig into your jars of preserves to make spin-off recipes such as scrumptious lime cheesecake, cherry pie or spicy sausage rolls. Packed with detailed instructions, explanations and tips, this is the only preserve-making bible that you will ever need.
Serving up an eclectic mix of foods, Atlanta boasts a host of talented chefs along with a devoted foodie community. With several James Beard Foundation Award semifinalists, Atlanta continues to pioneer the South from casual comfort to the finer foods. Whether you're headed to downtown or to the ethnic mecca that is Buford Highway, you’ll find Atlanta’s best chefs innovating and continuing to redefine the culinary food scene in the big Peach. With 100 recipes for the home cook from Atlanta's most celebrated eateries and showcasing over 200 full-color photos featuring mouth-watering dishes, famous chefs, and lots of local flavor, Atlanta Chef's Table is the ultimate gift and keepsake cookbook for both tourists and residents alike.
