Food & Drink

Items 1 to 10 of 18 total

per page
  1. 1
  2. 2

Set Descending Direction
  1. The 9-Inch Diet

    The 9-Inch Diet


    by Alex Bogusky Other Contributors: Chuck Porter How To Paperback, 9 x 9 inches, 136 pages, 181 four-color and black-and-white images ISBN 978-1-57687-320-5 Learn More
  2. Community Table: Recipes for an Ecological Food Future

    Community Table: Recipes for an Ecological Food Future


    Knowing we're at a turning point in food, politically, environmentally, and culturally, this project started by looking for solutions. What can we do now to shape our future? We then decided to take action, drawing together the most passionate farmers, chefs, and volunteers we could to literally bring people to the table to have a real conversation about where their food came from and what's happening in the world of it.

    Community Table: Recipes for an Ecological Food Future is a comprehensive guide to regenerative eating, inspired by a year-long sustainable dinner series in Southern California. Designed as a tool-kit for an abundant future, Community Table, features inspiring storytelling, delicious recipes, beautiful imagery, tangible step-by-step how-tos for making change, and intimate access to celebrated farmers and chefs.

    Topics covered include: growing, sourcing, consumption, husbandry, community, and action, themed around our ten formative principles. Each chapter in turn offers an explanation of the theme, real-life applications, in-depth conversations with the farmer and chef, and from their dinner, a collection of recipes which include charts to scale up when hosting large parties and groups.

    The Ecology Center believes the possibility of an abundant, healthy and regenerative future relies on our collective adoption of the following ten principles:

    1. Eat Fresh + Seasonal
    2. Buy Local
    3. Choose Organic
    4. Respect Animals
    5. Grow Your Own
    6. Celebrate Diversity
    7. Promote Polycultures
    8. Nourish All Children
    9. Educate for Change
    10. Celebrate the Harvest

    Learn More
  3. Feed Your People: Recipes for Big-Hearted, Big-Batch Cooking

    Feed Your People: Recipes for Big-Hearted, Big-Batch Cooking


    Food brings a community together.

    With recipes for generous family-style, big-batch cooking by chefs, cooks, and big-hearted people, Feed Your People will inspire people to feed their people both literally and spiritually. From a Soup Swap Dinner by Kathy Gunst to a big pot of vegan greens and grits from Bryant Terry (AfroVegan); a gnocchi-making party with Angelo Garo to a summertime aioli feast by Georgeanne and Ethel Brennan; to a pig roast by Ryann Farr and Rodney Scott, and a lemon blueberry trifle for 20 by Emily Lucchetti, the book will feature festive foods to gather around. Most importantly, each recipe includes specific and helpful strategies, including make-ahead plans, freezing, equipment, and scaling and serving instructions as well as how to "make it to take it" (i.e., make a second batch of soup, cookies, Bolognese, etcetera for takeaway)!

    Organized into chapters by method/strategy of cooking—Big Soups and Stews, Roasts and Braises, Grilling, Pastas and Rice Dishes, and recipes like dumplings and empanadas to cook with your people—the book will also include recipes for vegetables, sides, and sweets to round out meals. Each recipe will provide specific information on how to scale to feed from 4 to 40 and beyond. It will also show a
    diverse range of ethnic styles and budget concerns. All the food will be big-in-flavor, homey, comfort food.

    Cooking for crowds isn't a new concept and cooking brilliantly for those crowds, with honest ingredients that feed the soul is a valuable skill. In the spirit of community, we are co-authoring the book with 18 Reasons, a nonprofit organization in San Francisco, that hosts community dinners and Cooking Matters programs and is committed to "empowering our community with confidence and
    creativity to buy, cook, and eat good food every day." Illustrated with gorgeous how-to and event photography, Our hope is that this book will be a practical, beautiful celebration of the art of cooking for your people and empower readers everywhere to to cook together and feed each other both literally and spiritually.

    Learn More
  4. Clara Cakes: Delicious and Simple Vegan Desserts for Everyone!

    Clara Cakes: Delicious and Simple Vegan Desserts for Everyone!


    Clara Cakes features seven years worth of tried and true vegan dessert recipes created by Clara Cakes' teenage founder and CEO, Clara Polito. With an early start in her family's kitchen, Clara was just twelve years old when she started baking and created her namesake company. Clara hand-sold her first sweets at music and art shows throughout Los Angeles, turning the show-goers into taste-testers, then forever customers.

    Already a greatly accomplished baker at the tender age of just 19, Clara has created special gems of recipes such as: the Inception Cookie--a chocolate chip cookie covered Oreo that has and blown away endless minds; to nourish long workdays, there's a Breakfast Cake recipe which contains banana cake, maple frosting, and caramelized corn flakes; when in love, there's the Neapolitan Cake--a vanilla cake with chocolate pudding and strawberry frosting; if feeling randy, there's the Sexy Cake--a zesty lime cake topped with tangy lime frosting and spicy, salty blueberry sauce. We'd like to say we have all our bases covered.

    Clara Cakes is not only a peek into the Clara's world, but it's a testament to the DIY ethos that shaped this business from the get-go. There are short and sweet stories along the way, dessert haikus, and even some advice on how to wholeheartedly turn your hobby into a business. Baking is not always neat, so sometimes you gotta strike out before you hit a home run. Running a business is never easy, and you gotta deal with having frosting under your fingernails all the time. It's all one big game when mixed together, so Batter Up.

    Learn More
  5. SymmetryBreakfast: 100 Recipes for the Loving Cook

    SymmetryBreakfast: 100 Recipes for the Loving Cook


    Pre-Ordered copies will begin shipping on 11/15/16

    From the Instagram phenomenon, SymmetryBreakfast, this is a cookbook about the most important meal of the day—how to make it with love, present it with style and eat it with pleasure to feed not only your own soul, but the souls of your loved ones too.

    Alongside 80 internationally inspired recipes, gorgeous photography, and lessons in the art of food-styling, this unconventional cookbook explores what breakfast is and what it means to people around the world. Surprising with the foreign and delighting with the familiar, it offers ideas for perfectly plated assembly breakfasts to more complex dishes for seasoned cooks, and recipes with great stories behind them.

    For foodies and feeders alike, SymmetryBreakfast will cheer you up, make you hungry and change the way you think about breakfast.

    Learn More
  6. The Artists' and Writers' Cookbook: A Collection of Stories with Recipes

    The Artists' and Writers' Cookbook: A Collection of Stories with Recipes


    The Artists’ and Writers’ Cookbook is a collection of personal, food-related stories with recipes from 76 contemporary artists and writers.

    Inspired by a book from 1961, The (original) Artists' & Writers' Cookbook included recipes from the likes of Marcel Duchamp, Man Ray, Marianne Moore, and Harper Lee. This new, vibrantly illustrated version includes stories and recipes from Anthony Doerr, Leanne Shapton, Joyce Carol Oates, John Currin and Rachel Feinstein, Ed Ruscha, Neil Gaiman, Edwidge Danticat, Aimee Bender, Gregory Crewdson, James Franco, Francesca Lia Block, Swoon, Nelson DeMille, Rick Moody and Laurel Nakadate, Nikki Giovanni, T.C. Boyle, Lev Grossman, Roz Chast, Heidi Julavits, Marina Abramović, Curtis Sittenfeld, Julia Alvarez, and many others.

    In The Artists’ and Writers’ Cookbook, Anthony Doerr lures us out into the wild to find huckleberries and happiness, while Paul Muldoon and Aimee Bender conjure food-related apocalyptic visions. Neil Gaiman makes a perfectly eerie cheese omelette while Ed Ruscha makes his cactus omelette in times of doom. Marina Abramović shares “fire food.” Nelson DeMille reminisces about a meal he ate 40 years ago when serving in Vietnam. Sanford Biggers updates a soul food classic—“something tasty to lessen the bitter taste of consistent, systematic oppression, unequal distribution of wealth and resources, and long-term disenfranchisement throughout U.S. history.” Amber Dermont cracks open, disassembles, and then perfectly reassembles a lobster with her bare hands, and Padgett Powell discovers a food that he will “read about, track down, travel for, presume to criticize others for liking poor executions of…and that he will learn to make.” Daniel Wallace woos with an eggplant sandwich. Francesca Lia Block tells us how to fall in love.

    The essays are at turns comedic and heart-wrenching, personal and apocalyptic, with recipes that are enchanting to read and recreate. One part cookbook and one part intimate self-portrait, The Artists’ and Writers’ Cookbook is a portal into the kitchens and personal lives of an unmatched collection of contemporary artists and writers.

    Learn More
  7. A Year of Practiculture

    A Year of Practiculture


    Rohan Anderson is all about cooking and eating real food. Food that has grown with the seasons and off the land that he's tended, or wild food that can be hunted and foraged from the fields and the bush. This is Rohan's year of living in practiculture: his observations, victories and failures, questions and opinions, and over 100 delicious recipes that in total record the reality of living a practical, more sustainable life.

    Rohan Anderson left his desk job in the city for the richer pleasures of living a simpler life on the land. Over the years he has developed his own principle of practical living. Practiculture is a lifestyle choice. It's about direct involvement in the day-to-day elements of living, and at the heart of it, the rewarding choice to grow, hunt and forage beautiful, healthy and sustainable food.

    A Year of Practiculture features 100 of Rohan's simple, rustic, seasonal recipes along with a collection of honest stories and experiences of Rohan and his young family as they learn the realities of living a practical life surrounded by the bounty (and hardships) of the land through the seasons. Written in Rohan's passionate, funny and no-nonsense style, he uses a mixture of humor and poetic writing to tackle the deeper issues that our modern food system raises.

    Recipes include rabbit backstrap with spring morel and sage; cold smoked bacon; grilled broccoli, almond and sriracha salad; salmon with pimenton crust and chili aoili; bottling fruit; elderflower cordial; crumbed quail with roast beetroot mash; sourdough bread; venison port pie and more!

    This is the ultimate guide to living on the land in modern times, illustrated throughout with stunning photographs of the landscape through the seasons and the recipes created from it.

    Learn More
  8. Brooklyn Spirits: Craft Distilling and Cocktails from the World's Hippest Borough (paperback)

    Brooklyn Spirits: Craft Distilling and Cocktails from the World's Hippest Borough (paperback)


    In the popular tradition of farm-to-table cookbooks, Brooklyn Spirits: Craft Distilling and Cocktails from the World's Hippest Borough, is the first distillery-to-glass cocktail book. Over the past two decades, Brooklyn has become the epicenter of a Slow Food-inspired food and drink revolution. Brooklyn distillers, restaurateurs, bartenders, and cocktail aficionados are changing the way we drink by bringing back old techniques and recipes, and creating new ones that focus on small-batch distilling and fresh, local ingredients. In 2002, craft distilling was made legal in New York State for the first time since Prohibition. Many Brooklyn-based producers such as Greenhook Ginsmiths, Cacao Prieto, Industry City Distilling, Brueckelen, and others have taken advantage of this.

    Organized into chapters focused on these distilleries, each chapter will take an in-depth look at the distillery's story and the spirits they offer, and will present half-a-dozen cocktail recipes. Within these chapters, there will be sub-sections on several varying topics: a look at the bars and restaurants serving the Brooklyn-produced spirits; highlights on the work of local mixologists; and subsections on the history of distilling in Brooklyn.

    The book will consist of:
    * Approximately 70 drink recipes like the Deathbed Manhattan, One Mint Julep, and the Kickstarter (a mix of updated classics and original cocktails contributed by Brooklyn distillers and bartenders, and the authors).
    * 15 recipes for syrups, bitters, and other ingredients to improve your cocktails.

    Brooklyn Spirits presents an inspiring mix of recipes, profiles, and history, encouraging readers to not only make their own cocktails, but to get involved on a do-it-yourself level, and, in the true Brooklyn spirit, invent cocktails of their own.

    Learn More
  9. Made in Brooklyn

    Made in Brooklyn


    Pre Ordered Signed Copies will begin shipping on 10/27/15 Over the past decade, Brooklyn has emerged as the epicenter of the craft food and drinks movement. Made in Brooklyn is a gorgeously photographed and selectively curated catalog of the wondrous variety of food and drink available in the trailblazing borough, featuring more than 110 different Brooklyn makers and over 1100 original photographs, from old-school favorites such as Acme Smoked Fish and Fox’s U-Bet Chocolate Syrup to newer makers whose products are destined to become classics in their own right, such as Salty Road Salt Water Taffy and Van Brunt Stillhouse. Each maker is profiled in depth, depicting the artisans' craft and methods along with personal histories. Made in Brooklyn will include a list of shops, markets and liquor stores that feature an extensive range of Brooklyn-made foods and goods, along with an informal walking tour where a variety of makers offer tours, tastings, and workshops. Learn More
  10. Energy: Cocktails to Get You UP

    Energy: Cocktails to Get You UP


    Ever feel like your cocktails are missing a little extra oomph? ENERGY: Cocktails to Get You UP is here to deliver the big, bad, buzz you've been missing. Created by pioneering mixoligist Steph Russ, these high performance cocktails are specially crafted to help you maintain your focus and party harder and longer, by incorporating the latest, greatest energy drinks and supplements available on the market including Red Bull, ginseng drops, Monster, Amp, B-12, kombucha, 5-hour ENERGY, NOS, and many others. With both alcoholic and non-alcoholic blends, these bio-activated beverages are perfectly formulated to fit any occasion--whether you're trying to get the most out of a night out at the club or to get in the zone for an afternoon playing video games at home, when you need that extra boost organizing a backyard birthday party or a hot spark for some frisky fun in the boudoir--ENERGY has you covered. ENERGY: Cocktails to Get You UP contains over 75 enhanced recipes to quench your thirst and pack a punch, and each drink is accompanied by a sizzling color photograph and instructions and descriptions to help you find the perfect flavor and formula to elevate your body, mind, and soul! Learn More

Items 1 to 10 of 18 total

per page
  1. 1
  2. 2

Set Descending Direction