新着

塩加減ひとつ切り方しだい・カブの丸焼き　　皮をつけたまま調理するとジューシーに仕上がる・アスパラガス 卵のソース　　茹でる湯の塩分は２％に・春野菜のスープ　　野菜を小さく切ると複雑な風味が生まれる

A Seat at the Table is the story of the founding of Busboys and Poets, a Washington, D.C.–based restaurant that has become a celebrated hub for political activism. Named in honor of Langston Hughes, who worked as a busboy while writing poetry, the restaurant is the creation of Andy Shallal, an Iraqi American restaurateur, artist, and activist.

Tired of bland store-bought mushrooms? Imagine harvesting your own gourmet oysters, shiitakes, and lion’s mane—right from your apartment, balcony, or basement! In Mushroom Farming in Small Spaces, Theodore Shroom (a.k.a. your fungi-obsessed friend) breaks down everything you need to start growing mushrooms cheaply, easily, and sustainably. No fancy equipment or green thumb required!

Look Who's in the Kitchen is a thoughtfully crafted instructional cookbook designed specifically for blind and visually impaired home chefs. Whether you're a beginner in the kitchen or a seasoned cook looking to adapt your techniques, this guide empowers you with accessible, step-by-step instructions and adaptive strategies that make cooking enjoyable and safe.

Jeder könnte ein Buch über Essen schreiben, das genauso einzigartig wäre wie sein Fingerabdruck, behauptet Alina Bronsky, und schreibt nun ihres: eine höchst subjektive Erzählung über ihre persönliche Beziehung zu Porridge, Schokolade, Butterbrot, Borschtsch oder der Vogelmilchtorte. Denn für sie sind diese Speisen nicht einfach nur Nahrung, sondern ein Mittel der Fürsorge, Emanzipation, emotionalen Erpressung, das mal nach Heimat schmeckt, mal nach Liebe, Hemmungslosigkeit oder Askese.

From the bestselling author of Salt, Fat, Acid, Heat—and one of America’s most beloved chefs and teachers—a selection of meticulously tested, flavor-forward, soul-nourishing recipes that bring joy and a sense of communion

Grab your cappuccino and settle in for a sweet taste of village life. After several trips to Italy over the last 25 years, Angela Correll and her husband, Jess, decided to take the leap and put down roots in a tiny Tuscan village, restoring a centuries-old horse stable into the home of their dreams. Angela invites you to immerse yourself in the captivating and quirky culture of her small hilltop village as she shares observations, stories, photographs, recipes, and ideas from her time in Tuscany.

In this startlingly original, deeply irreverent cultural history, Ruby Tandoh traces that transformation, exposing how cult cookbooks, bad TV, visionary restaurants, and new social media have all wildly overhauled our appetites.

Fermenting is one of the most ancient, nutritious and cheap techniques for preparing and preserving food and drink. With little more than time, patience and basic equipment, the humblest of ingredients can be transformed into nutritious foods with an astonishing range of benefits for our gut health, immunity and daily mood. Including practical tips and some of his favourite recipes, Ferment cuts through myths and misunderstanding to help us navigate the fascinating world of ferments and shows how they can help improve our health, our meal times and our planet.

The author of The Potlikker Papers: A Food History of the Modern South tells his own story this time. Of growing up in a house wrecked by violence and a South haunted by racism. And of how his search for home led him to find escape and belonging through food. Until he realizes that gathering at the table is just one small step toward reckoning.