Big Bad-Ass Book of Shots


Book Description

Here's a hip, authoritative guide to shots, shooters, and slammers, destined to become the twenty-something barfly's bible. Totally indulgent, unabashedly devoted to silly, free-spirited fun, it's packaged in a chunky format. And it's sure to eliminate the competition because of the astonishing volume and variety of recipes: more than 1,400 recipes include such college standards as the Body Shot, Jello Shot, Tequila Slammer, and Lemon Drop, plus hundreds of wild and crazy variations. Recipes are accompanied by photographs of highly collectible shot glasses, emblazoned with all manner of images and mottoes.




My New Roots


Book Description

At long last, Sarah Britton, called the “queen bee of the health blogs” by Bon Appétit, reveals 100 gorgeous, all-new plant-based recipes in her debut cookbook, inspired by her wildly popular blog. Every month, half a million readers—vegetarians, vegans, paleo followers, and gluten-free gourmets alike—flock to Sarah’s adaptable and accessible recipes that make powerfully healthy ingredients simply irresistible. My New Roots is the ultimate guide to revitalizing one’s health and palate, one delicious recipe at a time: no fad diets or gimmicks here. Whether readers are newcomers to natural foods or are already devotees, they will discover how easy it is to eat healthfully and happily when whole foods and plants are at the center of every plate.




The NoMad Cocktail Book


Book Description

JAMES BEARD AWARD WINNER • An illustrated collection of nearly 300 cocktail recipes from the award-winning NoMad Bar, with locations in New York, Los Angeles, and Las Vegas. Originally published as a separate book packaged inside The NoMad Cookbook, this revised and stand-alone edition of The NoMad Cocktail Book features more than 100 brand-new recipes (for a total of more than 300 recipes), a service manual explaining the art of drink-making according to the NoMad, and 30 new full-color cocktail illustrations (for a total of more than 80 color and black-and-white illustrations). Organized by type of beverage from aperitifs and classics to light, dark, and soft cocktails and syrups/infusions, this comprehensive guide shares the secrets of bar director Leo Robitschek's award-winning cocktail program. The NoMad Bar celebrates classically focused cocktails, while delving into new arenas such as festive, large-format drinks and a selection of reserve cocktails crafted with rare spirits.




A Couple Cooks | Pretty Simple Cooking


Book Description

Popular husband-and-wife bloggers and podcasters (acouplecooks.com) offer 100 recipes with an emphasis on whole foods and getting into the kitchen together. Pretty Simple Cooking was named one of the best vegetarian cookbooks by Epicurious and best healthy cookbooks of 2018 by Mind Body Green. A love story at its finest, Alex and Sonja Overhiser first fell for each other--and then the kitchen. In a matter of months, the writer-photographer duo went from eating fast and frozen food to regularly cooking vegetarian meals from scratch. Together, the two unraveled a "pretty simple" approach to home cooking that kicks the diet in favor of long-term lifestyle changes. While cooking isn't always easy or quick, it can be pretty simple by finding love in the process. A Couple Cooks | Pretty Simple Cooking is an irresistible combination of spirited writing, nourishing recipes with a Mediterranean flair, and vibrant photography. Dubbed a "vegetarian cookbook for non-vegetarians", it's a beautiful book that's food for thought, at the same time providing real food recipes for eating around the table. The book features: 100 vegetarian recipes, with 75 vegan and 90 gluten-free options A full-color photograph for every recipe Recipes arranged from quickest to more time-consuming 10 life lessons for a sustainably healthy approach to cooking, artfully illustrated with a custom watercolor




Liquid Intelligence: The Art and Science of the Perfect Cocktail


Book Description

Winner of the 2015 James Beard Award for Best Beverage Book and the 2015 IACP Jane Grigson Award. A revolutionary approach to making better-looking, better-tasting drinks. In Dave Arnold’s world, the shape of an ice cube, the sugars and acids in an apple, and the bubbles in a bottle of champagne are all ingredients to be measured, tested, and tweaked. With Liquid Intelligence, the creative force at work in Booker & Dax, New York City’s high-tech bar, brings readers behind the counter and into the lab. There, Arnold and his collaborators investigate temperature, carbonation, sugar concentration, and acidity in search of ways to enhance classic cocktails and invent new ones that revolutionize your expectations about what a drink can look and taste like. Years of rigorous experimentation and study—botched attempts and inspired solutions—have yielded the recipes and techniques found in these pages. Featuring more than 120 recipes and nearly 450 color photographs, Liquid Intelligence begins with the simple—how ice forms and how to make crystal-clear cubes in your own freezer—and then progresses into advanced techniques like clarifying cloudy lime juice with enzymes, nitro-muddling fresh basil to prevent browning, and infusing vodka with coffee, orange, or peppercorns. Practical tips for preparing drinks by the pitcher, making homemade sodas, and building a specialized bar in your own home are exactly what drink enthusiasts need to know. For devotees seeking the cutting edge, chapters on liquid nitrogen, chitosan/gellan washing, and the applications of a centrifuge expand the boundaries of traditional cocktail craft. Arnold’s book is the beginning of a new method of making drinks, a problem-solving approach grounded in attentive observation and creative techniques. Readers will learn how to extract the sweet flavor of peppers without the spice, why bottling certain drinks beforehand beats shaking them at the bar, and why quinine powder and succinic acid lead to the perfect gin and tonic. Liquid Intelligence is about satisfying your curiosity and refining your technique, from red-hot pokers to the elegance of an old-fashioned. Whether you’re in search of astounding drinks or a one-of-a-kind journey into the next generation of cocktail making, Liquid Intelligence is the ultimate standard—one that no bartender or drink enthusiast should be without.




From Crook to Cook


Book Description

Welcome to tha Boss Dogg's Kitchen The first cookbook and recipe book from Tha Dogg: You've seen Snoop work his culinary magic on VH1's Emmy-nominated Martha and Snoop's Potluck Dinner Party, and now, Tha Dogg's up in your kitchen...with his first cookbook. Recipe book that delivers 50 recipes straight from Snoop's own collection: Snoop's cookbook features OG staples like Baked Mac & Cheese and Fried Bologna Sandwiches with Chips, and new takes on classic weeknight faves like Soft Flour Tacos and Easy Orange Chicken. And it don't stop...Snoop's giving a taste of the high life with remixes on upper echelon fare such as Lobster Thermidor and Filet Mignon. But we gotta keep it G with those favorite munchies too, ya know? From chewy Starbursts to those glorious Frito BBQ Twists, you should have an arsenal of snacks that'll satisfy. And of course, no party is complete without that Gin and Juice and other platinum ways to entertain. If you're a fan of celebrity cookbooks such as Bob's Burgers, Magnolia Table Cookbook, Margaritaville cookbook, or the Gilmore Girls Eat Like a Gilmore; the Doggfather's got you covered – complete with epic stories and behind-the-scenes photos that bring his masterpieces to life.




Field & Stream


Book Description

FIELD & STREAM, America’s largest outdoor sports magazine, celebrates the outdoor experience with great stories, compelling photography, and sound advice while honoring the traditions hunters and fishermen have passed down for generations.




L'Appart


Book Description

Bestselling author and world-renowned chef David Lebovitz continues to mine the rich subject of his evolving ex-Pat life in Paris, using his perplexing experiences in apartment renovation as a launching point for stories about French culture, food, and what it means to revamp one's life. Includes dozens of new recipes. When David Lebovitz began the project of updating his apartment in his adopted home city, he never imagined he would encounter so much inexplicable red tape while contending with perplexing work ethic and hours. Lebovitz maintains his distinctive sense of humor with the help of his partner Romain, peppering this renovation story with recipes from his Paris kitchen. In the midst of it all, he reveals the adventure that accompanies carving out a place for yourself in a foreign country—under baffling conditions—while never losing sight of the magic that inspired him to move to the City of Light many years ago, and to truly make his home there.




The Compleat Housewife


Book Description

First published in England, this kitchen reference became available to colonial American housewives when it was printed in Williamsburg, Virginia is 1742. Originally published in London in 1727, The Compleat Housewife was the first cookbook printed in the United States. William Parks, a Virginia printer, printed and sold the cookbook believing there would be a strong market for it among Virginia housewives who wanted to keep up with the latest London fashions—the book was a best-seller there. Parks did make some attempt to Americanize it, deleting certain recipes “the ingredients or material for which are not to be had in this country,” but for the most part, the book was not adjusted to American kitchens. Even so, it became the first cookery best seller in the New World, and Parks’s major book publication. Author Eliza Smith described her book on the title page as “Being a collection of several hundred approved receipts, in cookery, pastry, confectionery, preserving, pickles, cakes, creams, jellies, made wines, cordials. And also bills of fare for every month of the year. To which is added, a collection of nearly two hundred family receipts of medicines; viz. drinks, syrups, salves, ointments, and many other things of sovereign and approved efficacy in most distempers, pains, aches, wounds, sores, etc. never before made publick in these parts; fit either for private families, or such public-spirited gentlewomen as would be beneficent to their poor neighbours.” The recipes are easy to understand and cover everything from 50 recipes for pickling everything from nasturtium buds to pigeons to “lifting a swan, breaking a deer, and splating a pike,” indicating the importance of understanding how to prepare English game. The book also includes diagrams for positioning serving dishes to create an attractive table display.




Regarding Cocktails


Book Description

Regarding Cocktails is the only book from the late Sasha Petraske, the legendary bartender who changed cocktail culture with his speakeasy-style bar Milk & Honey. Forewords by Dale DeGroff and Robert Simonson. Here are 85 cocktail recipes from his repertoire—the beloved classics and modern variations—with stories from the bartenders he personally trained. Ingredients, measurements, and preparations are beautifully illustrated so that readers can make professional cocktails at home. Sasha's advice for keeping the home bar, as well as his musings, are collected here to inspire a new generation of bartenders and cocktail enthusiasts.