Baking is a form of alchemy—the art of turning mundane everyday ingredients into something extraordinary. Alison Thompson has studied at the sides of some of the world's greatest pastry chefs for years, learning the art and science of baking. In Bake: The Essential Companion, Alison shares the creations that continue to delight her clientele and her family. Learn More
In their third cookbook, Baked Elements: The Importance of Being Baked in 10 Favorite Ingredients, acclaimed authors Matt Lewis and Renato Poliafito present 75 inventive new recipes revolving solely around their 10 most-loved ingredients—from peanut butter and caramel to malt and booze. Learn More
Dessert usually makes the home cook think of turning on the oven and setting aside several hours for baking and cooling. Not so fast! Here are 125 recipes for delicious desserts to be made without turning on the oven. Learn More
Beyond Bacon pays homage to the humble hog by teaching you how to make more than a hundred recipes featuring cuts from the entire animal. While bacon might be the most popular part of the pig for those following the paleo diet, there is a plethora of other delicious and nutrient dense cuts to enjoy.
In June 2011 London burger blogger Burgerac teamed up with twenty-four artists and a chef. The result was the very first Burgermat Show, an art show where the artwork was displayed on tables (as paper placemats) rather than walls.
“When I was growing up, canning was for old folks and cranks and separatists,” writes Liana Krissoff in her introduction to Canning for a New Generation. But not anymore. With soaring food prices and the increasing popularity of all things domestic and DIY, there’s never been a better time to revisit the centuries-old techniques of preserving food at home.
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