FALL 2015 Food Books - Food & Beverage Magazine

FALL 2015 Food Books

FALL 2015 Food Books

FALL 2015 Food BooksNIKKEI  CUISINE by Luiz Hara— (October 2015)

— At its simplest, Nikkei cuisine is the cooking of the Japanese diaspora. Japanese immigrants have found themselves in a variety of cultures and contexts, but have often maintained a loyalty to their native cuisine. This has required local adaptation over the last 100 years: the so-called Nikkei community has embraced a new country’s ingredients and assimilated these into their cooking using Japanese techniques. Nikkei cooking is found wherever in the world Japanese immigrants and their descendants are. But, for historical reasons, two countries have had substantially more Japanese immigrants than the rest of the world – Brazil and Peru. 

  • *Gift Guide Consideration for food travelers, adventurous eaters, on trend
  • **Luiz aka the London Foodie is a well-known food blogger in the UK and frequently featured in Time-Out London and guest-blogs on top sites

FALL 2015 Food BooksTHE EVERYDAY BAKER by Abby Dodge — (November 2015) —

The Comprehensive, Must-Have Resource for Today’s Baker from former pastry chef and award-winning baking expert Abby Dodge.

The Everyday Baker is the ultimate resource for anyone who likes, loves, or lives to bake. This definitive collection serves as a delicious roadmap through a baker’s sweet and savory kitchen and includes over 176 foolproof, innovative recipes all featuring must-know tips and techniques, comprehensive instructions, 80 stunning photographs of the finished dishes, and almost 1,000 step-by-step photographs designed to revolutionize the home baking experience to help bakers of all skill levels bake with confidence and authority. So go ahead and roll up your sleeves, pull out the flour, heat up the oven, and get ready to wow your family, friends, or even customers with the best dessserts and baked goods of your life. Because when it comes to this particular brand of sweet success, it’s all in the techniques, it’s all in the flavors, it’s all in the passion…and it’s all in The Everyday Baker! 

  • *Gift Guide Consideration for the prolific baker and holiday baking! 
  • **Abby has been regularly featured in Fine Cooking Magazine, Bon Appetit and a regular guest on Martha Stewart Living Radio

FALL 2015 Food BooksGIN: The Art & Craft of the Artisan Revival by Aaron Knoll — (September 2015)

–Gin introduces the reader to the global artisan gin revolution, highlighting the spirit’s history and the ways that today’s craft drinks-makers have transformed the notion of what a gin can and should be.  New Gins are hitting the market seemingly every day. This book will help the reader make sense of this rapid expansion, and contextualize them within gin’s illustrious history from the Renaissance apothecaries of Europe, to the streets of London, to the small local distilleries and local cocktail bars of the United States, Canada, England, Spain, Australia and beyond. 

  • *Gift Guide Consideration for food history buffs and lovers of a great cocktail! 
  • **Aaron is the leading Gin expert in America

FALL 2015 Food BooksTHE BEER & FOOD COMPANION — by Stephen Beaumont (October 2015)

— The Beer and Food Companion is set to become a classic reference for anyone wishing to pair beer and food, to cook with beer or to discover the delights of both the traditional and modern art of the beer sommelier. Beer has been drunk with food for thousands of years yet only now is it being appreciated as the perfect companion to food. It is even better than wine for pairing with cheese, for example. Tracing the history of beer and food matching, this book educates your palate to recognise the characteristics of a flavoursome beer, with delicious recipes that allow you to cook, pair and appreciate your ale at a whole new level.

Profiles of key chefs, restaurateurs, beer experts, beer sommeliers and cicerones from around the world zone in on the new and exciting world of beer and food matching, including London’s Quilon, Restobieres in Brussels and Higgins Restaurant in Portland, Oregon. Charts for Beer & Food and Food & Beer pairing provide at-a-glance perfect matches for easy reference when you are sourcing beer.

With expert knowledge on the art of marrying flavour and cooking with beer you will quickly come to recognise the rich and rewarding combination of porter and chocolate desserts, the delicate counterbalance of a wheat beer with seafood, or the pleasing combination of a hoppy pale ale with a mild curry. 

  • *Gift Guide Consideration: perfect for entertaining and beer lovers 
  • **Stephen is frequently featured and writes for All About Beer, The Beer Connoisseur, World of Beer, and beer publications world-wide

FALL 2015 Food BooksGOOD THINGS TO DRINK WITH MR. LYAN AND FRIENDS by Ryan Chetiyawardana — (October 2015)

— Cocktails aren’t just for fancy nights out and snobby home mixologists. In Good Things to Drink with Mr Lyan and Friends, Mr Lyan (the man behind the award-winning White Lyan and Dandelyan bars in London) shows you how 60 innovative and exciting cocktails can be part of your everyday life. Easy to make and beautifully photographed, the cocktails cover every mood and occasion, from sunny day drinks and winter warmers to Friday night cocktails and morning revivers. Mr Lyan perfects classics such as the Old Fashioned and the Manhattan, and experiments with new intriguing combinations and ingredients.  

  • *Gift Guide Consideration for on-trend foodies, lovers of a great drink! 
  • **Ryan was recently featured in W Magazine

FALL 2015 Food BooksCOOKING FOR GEEKS 2.0 by Jeff Potter — (October 2015)

— Why do we cook the way we do? Are you the innovative type, used to expressing your creativity instead of just following recipes? Do you want to learn to be a better cook or curious about the science behind what happens to food as it cooks?

More than just a cookbook, Cooking for Geeks applies your curiosity to discovery, inspiration, and invention in the kitchen. Why do we bake some things at 350°F/175°C and others at 375°F/190°C? Why is medium-rare steak so popular? And just how quickly does a pizza cook if we overclock an oven to 1,000 F/540 C? Author and cooking geek Jeff Potter provides the answers to these questions and more, and offers his unique take on recipes — from the sweet (a patent-violating chocolate chip cookie) to the savory (slow-cooked brisket).

This book is an excellent and intriguing resource for anyone who enjoys cooking or wants to experiment in the kitchen.

Discover what type of cook you are and calibrate your tools

Learn about the important reactions in cooking, such as protein denaturation, Maillard reactions, and caramelization, and how they impact the foods we cook

Gain firsthand insights from interviews with researchers, food scientists, knife experts, chefs, writers, and more, including author Harold McGee, TV personality Adam Savage, and chemist Hervé This

  • *Gift Guide Consideration for those interested in the science behind food, those who like to have fun in the kitchen and parents teaching their children science in a fun way! 
  • **Jeff has been featured in USA Today, NBC Today Show, CNN, Washington Post and more

FALL 2015 Food BooksUNDIET COOKBOOK by Meghan Telpner — (October 2015)

— From the bestselling author of UnDiet comes a colorful and easy-to-follow cookbook bursting with 130 recipes as delicious as they are good for you.

     Is it possible to look and feel your best while eating the most delicious food? According to leading nutritionist and educator Meghan Telpner, absolutely! The UnDiet Cookbook is a collection of Meghan’s most health-promoting and tasty recipes, from life-fueling juices, smoothies and breakfasts, to everyday staples and condiments, to mouthwatering entrees and delectable desserts–and everything in-between, including tips for entertaining, edible beauty, and travel. With her signature style and voice, Meghan introduces readers to the UnDiet world: an inspiring lifestyle that doesn’t mandate any one style or label of eating, cleansing, or dieting–only beautiful, nourishing, vibrant living.

     Every recipe in the pages of The UnDiet Cookbook is gluten-free, dairy-free, and in most cases, vegan-friendly, with plenty of options to fit any style of eating, be it nut-free, soy-free, grain-free, or protein-powered. Gorgeously designed and photographed, and teeming with UnDiet-approved tips, guidelines, and techniques and important information about health and wellness in today’s world, The UnDiet Cookbook is more than just a book of recipes; it’s a must-have resource for every home, and for anyone trying to jumpstart a new, vibrant, abundantly healthful life.

  • *Gift Guide Consideration for fans of the UnDiet and those looking to improve their repertoire of healthy recipes, Gluten-Free 
  • **Meghan is a frequent guest on CTV and featured regularly in top nutrition and health blogs and NewsWebsites.  She also contributes posts to the Huffington Post
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