A BEST COOKBOOK OF THE YEAR: Food Network, The Boston Globe, NPR, Los Angeles Times, Epicurious, Wired

In their first cookbook, WCK shares recipes inspired by the many places they've cooked following disasters as well as inspiring narratives from the chefs and volunteers on the front lines. Photographs captured throughout the world highlight community and hope while stunning food photography showcases the mouthwatering recipes.

Each chapter reflects a value of the organization. Urgency focuses on food that can be eaten on the go, including the Lahmajoun Flatbread served after a devastating explosion rocked Beirut in 2020. In Hope, readers will find soups, stews, and comforting meals such as Ukrainian Borsch served to families living through an unthinkable invasion and Chicken Chili Verde prepared for California firefighters. Famous WCK supporters have shared recipes too, like Breakfast Tacos from Michelle Obama and a Lemon Olive Oil Cake from Meghan, The Duchess of Sussex. Other contributors include Marcus Samuelsson, Ayesha Curry, Reem Assil, Brooke Williamson, Emeril Lagasse, Tyler Florence, Guy Fieri, Sanjeev Kapoor, and Eric Adjepong.

The World Central Kitchen Cookbook: Feeding Humanity, Feeding Hope is a celebration of dignity and perseverance--and about building longer tables, not higher walls. All author proceeds from The World Central Kitchen Cookbook will be used to support World Central Kitchen's emergency response efforts.

Create delicious Hawaiian recipes inspired by Disney's Lilo and Stitch with your 'ohana with Lilo and Stitch: The Official Cookbook! The book features both traditional Hawaiian dishes--such as Ahi Poke, Chicken Long Rice, and Lomi Salmon--and original recipes based on foods featured in the film and the beloved characters who enjoy them, including Hukilau Haupia Cake, Pelekai Sweet and Sour Pork, and David's Dawn Patrol Loco Moco. With easy-to-follow instructions and beautiful food photography, this cookbook will inspire the whole family, from beginner to advanced chefs alike. From appetizers to entrées and drinks to desserts, you'll want to party like Lilo and Stitch with these mouthwatering Hawaiian-inspired recipes. Featuring 50 recipes, stunning full-color food photography, lovable film stills, and iconic movie quotes, this cookbook celebrates a beloved family film through the diverse flavors of Hawai'i.

50 RECIPES: Featuring authentic Hawaiian dishes and recipes inspired by the film, this cookbook includes over fifty recipes for appetizers, entrées, drinks, and desserts that will satisfy every palate.

MEALS FOR THE WHOLE FAMILY: With recipes for meat eaters and veggie lovers alike, this cookbook includes a variety of recipes that will delight diners of every age and diet.

AUTHENTIC HAWAIIAN CUISINE: Written by Native Hawaiian chef Tim Rita, recipes include authentic, traditional, and local Hawaiian dishes such as Ahi Poke, Chicken Long Rice, and Lomi Salmon.

FILM-INSPIRED RECIPES: This official cookbook features recipes inspired by the film's eccentric assortment of characters, with recipes like Hukilau Haupia Cake, Pelekai Sweet and Sour Pork, David's Dawn Patrol Loco Moco, Pleakley's Pink Stuff Frosé, Luki's Shave Ice, and Experimental Sweet and Savory Bao Buns.

THE DEFINITIVE LILO AND STITCH COOKBOOK: This cookbook is the first official cookbook for Disney's Lilo and Stitch.

A GIFT FOR THE WHOLE FAMILY: With recipes for everyone, classic film stills, and iconic movie quotes, this cookbook is the perfect gift for fans of this beloved family film.

A New York Times, USA Today, and national indie bestseller.

A Feast of Wonder!
Created by the ever-curious minds behind Atlas Obscura, this breathtaking guide transforms our sense of what people around the world eat and drink. Covering all seven continents, Gastro Obscura serves up a loaded plate of incredible ingredients, food adventures, and edible wonders. Ready for a beer made from fog in Chile? Sardinia's Threads of God pasta? Egypt's 2000-year-old egg ovens? But far more than a menu of curious minds delicacies and unexpected dishes, Gastro Obscura reveals food's central place in our lives as well as our bellies, touching on history-trace the network of ancient Roman fish sauce factories. Culture-picture four million women gathering to make rice pudding. Travel-scale China's sacred Mount Hua to reach a tea house. Festivals-feed wild macaques pyramid of fruit at Thailand's Monkey Buffet Festival. And hidden gems that might be right around the corner, like the vending machine in Texas dispensing full sized pecan pies. Dig in and feed your sense of wonder.
Like a great tapas meal, Gastro Obscura is deep yet snackable, and full of surprises. This is the book for anyone interested in eating, adventure and the human condition. -Tom Colicchio, chef and activist
This exquisite guide kept me at the breakfast table until dinner time. -Kyle Maclachlan, actor and vintner

- A new approach to understanding wine

- Keli White's very personal approach to exploring this fascinating and delicious subject will resonate with wine students for years to come - destined to be a modern classic

Kelli White loves every aspect of wine ('especially the science-y bits') and wants to ignite the same kind of passion in her readers. Here, she introduces the many ways in which we can taste it, talk it, appreciate it, choose it, understand it, and navigate its enjoyment with confidence. There are countless ways to engage with wine. If you are a history buff, it has a multi-thousand-year story to plumb. A lover of language and travel? Wine is being made in more countries than ever before and on every continent (except Antarctica). A foodie? Wine is a natural companion to food, and the two can interact in unexpectedly thrilling ways. For those who have fallen in love with wine already, this book is an imaginative and practical guide to embarking on its greatest adventures. For those who haven't yet, it is the spark to light the fuse...

Like your grandmother's beloved recipe file, Hope's Table brings enticing meals to your family's table. From the kitchen of Mennonite cook Hope Helmuth comes this mix of more than 150 delectable recipes, stunning food photographs, and stories of strawberry picking, corn day, and Christmas cookie bakes. Traditions of hearth, home, and hospitality run deep, and those values flavor every recipe and story.
Hope's Table offers simple step-by-step instructions that help you create wholesome dishes with artistic flair. Practical kitchen hints and memories from a Mennonite life garnish the pages. In Hope's Table, you'll find recipes sure to become family favorites:

• Mom's Rolls
• Bacon and Corn Chowder
• Creamy Macaroni and Cheese
• Maple-Glazed Pork Chops
• Apple Dumplings

Pittsburgh in Your Pot! is the second cookbook in my Pittsburgh journey of food and of the city I love. It is filled with over 180 recipes and stories that define the city, its people, and its culture. Pittsburgh is a city founded and formed by hardworking immigrant families. It is a city that is proud to say that all people were and are always welcome. As the city evolved over the past several hundred years, so did its cuisine. The ethnic food brought to Pittsburgh became a part of who we are. It defines our lives, celebrates our family times, and honors our traditions.

As in my first book, Pittsburgh on Your Plate! these recipes have been handed down from generation to generation and gathered over the years from my family, my husband's family, and many close friends. Most were written in worn notebooks and on recipe cards or scraps of paper stuck in cookbooks, all kept so dear. Many of the recipes were from my mom, my grandma Mary (who was a numbers-running bookie and packed pickles in a pickle factory), and her sister, my great-aunt Julie (Zia Zia). Pittsburgh in Your Pot! includes a very special section dedicated to our grandmas and their stories and recipes. It contains heartwarming life stories and offers some of the very best recipes handed down to us.

Pittsburgh in Your Pot! offers stories and essays about the history of Pittsburgh as well as the ethnic lore, amusing anecdotes, and family stories that will warm your heart and bring a smile--a book that, through its stories and recipes, will allow you to embrace what it is to be a part of this wonderful, unique black-and-gold Yinzer city of Pittsburgh!

Pittsburgh in Your Pot! is waiting for you to enjoy the food world of our hometown. Yinz know...that city where the three rivers meet dahntahn and them Stillers play!

Pittsburgh on Your Plate is more than just a cookbook. It's a journey. It is filled with over 175 recipes and stories that define the city, its people, and its culture. Pittsburgh is a city founded and formed by hardworking immigrant families. It is a city proud to say that all people were and always are welcome. As the city evolved over the past several hundred years, so did its cuisine. The ethnic food became part of who we are. It defines our lives, celebrates our family times, and honors our traditions.

These are recipes that have been handed down from generation to generation and gathered over the years from my family, my husband's family, and many close friends. Most were on handwritten recipe cards, in worn notebooks, and penciled on scraps of paper stuck in cookbooks, all kept so dear. Recipes run the spectrum from those from my own numbers-running bookie, pickle-packing Grandma Mary to the special Pittsburgh cookie table section featuring thirty of my favorite cookie table cookies. Italian, German, Polish, and many more recipes exemplify the food Pittsburgh loves. Its stories will make you chuckle, raise a brow, and warm your heart. Family tales, ethnic lore, historic and city anecdotes embrace what it is to be part of this wonderful, unique black and gold Yinzer city of Pittsburgh.

Pittsburgh on Your Plate is waiting for you to enjoy the food world of our hometown. Yinz know...that city where the three rivers meet dahntahn and them Stillers play

Drawing on her many years of vegetarian cooking, catering, and teaching, in this book Divya Alter explains how to create flavorful meals with seasonal ingredients by applying Ayurvedic principles. With food combinations, methods of preparation, and healing spices customized for individual needs, this is an inspirational guide to achieving optimal health through a personalized way of living and eating.

This volume features 100 recipes for breakfasts, soups, salads, main dishes, one-pot meals, treats, and beverages in three seasonal-based chapters. It includes an ingredient guide along with recipes for staples such as cultured ghee, fresh cheese, yogurt, nondairy milk alternatives, dressings, chutneys, and spice blends.

Alter offers practical ways to bridge the ancient wisdom of food with modern living beyond the bound- aries of India. Dishes such as Asian-style Stir-Fried Red and Black Rice, Italian-style Spinach Risotto, and French-style Braised Root Vegetables are accessible to all and carry the healing benefits of Ayurvedic cooking.

Roast Figs, SugarSnowhas been in my kitchen since the day I first opened it. Here is a book that celebrates not only the ingredients of the winter shopping bag, the pumpkins and pomegranates, chestnuts and soft, sweet spices, but the heart and soul of the season. Each paragraph is a carol to what makes the cooking of the cold months something to cherish.- Nigel Slater

Diana Henry's classic cookbook, Roast Figs, Sugar Snow, is now revisited, revised, and refreshed nearly 20 years after its first publication, with a new foreword by Nigel Slater and seven new recipes. Full of comforting delights from cold-weather climates, it features recipes gathered from Diana's travels to Scandinavia, the French and Italian Alps, Scotland, Ireland, and New England. This is irresistible food you'll cook over and over again. Choose Alpine dishes of melted cheese; autumnal pies and substantial winter salads; pastries from Viennese coffee houses; festive snow biscuits and - closer to home - Diana's definitive recipe for warming Irish stew. Of course, there is also a recipe for Sugar-on-Snow as well. These recipes will bring warmth to your heart as well as your home. And Diana's evocative writing about both place and food make this a book well worth reading, as well as cooking from.

Recipes include:
-Georgian Cheese Pies
-Salad of Smoked Duck with Farro, Red Chicory and Pomegranates
-Pumpkin Tarts with Spinach and Gorgonzola
-Vermont Baked Beans
-Roast Pork with Black Pudding, Apple and Mustard Sauce
-Melting Leg of Lamb with Juniper
-Snow Biscuits
-Skier's Chocolate with Bugnes
-Roast Figs and Plums in Vodka with Cardamom Cream

New recipes to this edition include:
-Hazelnut, espresso and chocolate shortbread
-Crimson leaf, black lentil, roasted grape and walnut salad
-Beetroot and blackberry soup with walnut relish
-Pasta alla norcina
-Ham and haddie pie
-Swedish apple, almond and cardamom cake
-Plum and cardamom galette

Mennonite Girls Can Cook is a blog about recipes, hospitality, relationships, encouragement and helping the hungry--and now it's a book, too

Like the blog, Mennonite Girls Can Cook--the book--is about more than just recipes. It's about hospitality, versus entertaining; about blessing, versus impressing. It's about taking God's Bounty and co-creating the goodness from God's creation into something that can bless family and friends, and help sustain health and energy.

No matter which way you look at it, wonderful things happen when people are given the opportunity to gather around the table--a chance to nurture and build relationships, fellowship and encourage one another and create a place of refuge for those who have had a stressful day.--Charlotte Penner, Mennonite Girls Can Cook

Cuisine and Empire shows how merchants, missionaries, and the military took cuisines over mountains, oceans, deserts, and across political frontiers. Laudan's innovative narrative treats cuisine, like language, clothing, or architecture, as something constructed by humans. By emphasizing how cooking turns farm products into food and by taking the globe rather than the nation as the stage, she challenges the agrarian, romantic, and nationalistic myths that underlie the contemporary food movement.

Refugees by status, chefs by calling.

The Kitchen Without Borders is a special kind of cookbook. In it, chefs from around the world - all part of Eat Offbeat, a catering company staffed by immigrants and refugees who have found a new home and new hope through cooking- offer up to 70 authentic, surprising, nourishing recipes. The food has roots that run as deep as its flavors, celebrating the culinary traditions of Syria, Iran, Eritrea, Venezuela, and more. Discover Iraqi Biryani, a rice dish combining vegetables and plump dried fruits with warming spices. Chari Bari, hand formed meatballs simmered in Nepali- spiced tomato and cashew sauce. Iranian rice with garbanzos, Sri Lankan curry dhal, and Manchurian cauliflower straight from the Himalayas. More than a collection of delicious foods from around the world, this inspiring cookbook- with its intimate chef profiles and photographic portraits-offers a glimpse into the journey of displaced people and highlights the profound link between food and home.

*From March 1, 2021, to March 1, 2022, (including any preordered copies that ship during this period), Workman Publishing will donate 2% of the cover price for every copy of The Kitchen without Borders cookbook sold in the United States and its territories, the United Kingdom, Canada, Australia and European Union member states, to the IRC, a not-for-profit organization dedicated to providing humanitarian aid, relief and resettlement to refugees and other victims of oppression, conflict, or disaster with a minimum contribution of $25,000 USD. For more information, visit rescue.org/cookbook and https: //www.workman.com/kwob. No portion of the purchase price is tax-deductible. For additional information about the IRC, see rescue.org.

What to Cool When You're Tired of Everything: A Cookbook For The Busy Family

If you're tired of cooking the same things over and over again, this cookbook will save your sanity! I have a wide variety of recipes for all occasions.

Whether you need a quick dinner for your busy family or a dish to take to a gathering, I have you covered.

Let me help make your life a little bit easier by providing you recipes on what to make when you're sick of everything!

... Gus Zhu MW has written a fascinating - and easy to follow - guide to the way in which chemistry, biology, physics, genetics and winemaking interact to not only create the great diversity seen in today's world of wine, but also shape our ability to taste, understand and appreciate these wines. -- Natasha Hughes MW, wine and food writer

A lively, readable exploration of the science behind the taste of wine... It's not easy bringing wine chemistry to life, but Gus knows his stuff and presents it in an easily digestible read. -- Dr Jamie Goode, author of Wine Science and Flawless

In Behind the Glass readers will discover the science involved in wine tasting and learn why wine tastes the way it does. Wine is chemically very complex, while sensory appreciation can be subjective, meaning that our perception of wine is multi-layered. Behind the Glass is aimed at the non-scientist curious wine lover or wine professional and uses flavor chemistry and sensory science to help readers understand what is going on when they taste a glass of wine. The book is divided into three sections, on the visual appreciation of wine, the taste of wine on the palate and the smell of wine, and explains the chemical and sensory aspects of each. The text is illuminated by accompanying graphics. The book concludes with six pairs of wines to taste, to allow readers to put into practice the ideas explored in the book. By understanding more fully the chemical and sensorial aspects of wine tasting readers will equip themselves to better appreciate each glass of wine they taste.

The recipes in this uplifting book include healthy, everyday recipes, nutritious recipes for family meals, recipes for sharing, and recipes for celebrating. Contributed by women living in the war-torn countries in which Women for Women International operate, these recipes are also accompanied by dishes shared by internationally known chefs, humanitarians, and philanthropists.

Dishes range from authentic Afghani bichak pastries and Congolese sticky doughnuts to spicy cashew and tomato soup, Indonesian beef rendang, and orange-scented almond cake. Interspersed throughout are the inspiring stories from the women whose lives have been changed through the intervention of Women for Women International.

This easy-to-follow book takes pescatarian party planning to the next level! More than just recipes, every chapter contains all the tips, tricks, and guidance you need to host a variety of bite-sized gatherings for birthdays, anniversaries, holidays, game days, bridal and baby showers, graduations, movie nights, and more! Renowned cook Carrie Shapley provides us with 125 original, mouth-watering, high-protein seafood and vegetarian recipes. Best of all, recipes are organized so that each chapter makes a complete party and can be prepared by a single host cook, or prepared as a potluck by a variety of cooks.

Embark on a culinary and cultural journey with Cocina Libre: Immigrant Resistance Stories. This captivating ethnic cuisine book chronicles the resilience and defiance of immigrant communities through their cultural food traditions. Born from a desire to shed light on the often-overlooked human toll of immigration and detention in the U.S., this cookbook delves into the personal narratives of immigrants, refugees, and their families, sharing stories of struggle, triumph, and unwavering determination.

Each recipe in Cocina Libre is accompanied by a deeply personal story, shared in the first-person voice of the immigrant who contributed it. These narratives offer an intimate glimpse into the lives of individuals who have navigated the complexities of immigration, including encounters with Immigration and Customs Enforcement (ICE) officials and detention.From aromatic spices to hearty stews, each authentic cultural recipe serves as a testament to the resilience and strength of those who have faced adversity. Cocina Libre challenges stereotypes, amplifies voices often unheard, and celebrates the rich tapestry of immigrant cultures. Whether you're a food enthusiast, social justice advocate, or simply curious about immigrant experiences, this book promises to enlighten and inspire.

**Note: Proceeds from this book go to Colorado Immigrant Rights Coalition (CIRC), a statewide membership-based coalition of immigrant, labor, interfaith, youth and ally organizations founded in 2002 to build a unified statewide voice to improve the lives of immigrants and refugees in Colorado and the United States. CIRC achieves this mission through non-partisan civic engagement, public education and advocacy to win fair, humane and workable public policies. To learn more about CIRC, visit https: //coloradoimmigrant.org

Wholesome and healthy recipes that are totally #squashgoals!

Squashes and pumpkins are the versatile vegetables that not only pack a flavor punch, but are also oh-so-good for you. Not only are they low calorie, but they're also jam packed full of vitamins A, C and E and a jackpot of minerals, from iron and zinc to magnesium and potassium.

These super ingredients are so versatile that you can bake, roast, fry, grill, barbecue and stuff them. From spicy chutneys and hearty soups and curries, to light refreshing salads and delightful bakes, this cookbook will carry you through the colder months with nutritious, homey and comforting recipes to suit every taste.

Includes dual measures.

2018 Southwest Books of the Year

Around the world, indigenous peoples are returning to traditional foods produced by traditional methods of subsistence. The goal of controlling their own food systems, known as food sovereignty, is to reestablish healthy lifeways to combat contemporary diseases such as diabetes and obesity. This is the first book to focus on the dietary practices of the Navajos, from the earliest known times into the present, and relate them to the Navajo Nation's participation in the global food sovereignty movement. It documents the time-honored foods and recipes of a Navajo woman over almost a century, from the days when Navajos gathered or hunted almost everything they ate to a time when their diet was dominated by highly processed foods.