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  • Madina Papadopoulos 3:00 pm on 2018/07/12 Permalink
    Tags: amy zavatto, cheers, , eat your drink: culinary cocktails, forager's cocktails: botanical mixology with fresh natural ingredients, kathy kordalis, leslie pariseau, maggie hoffman, matthew biancaniello, spritz: italy's most iconic aperitivo cocktail with recipes, talia baiocchi, the one-bottle cocktain: more than 80 recipes with fresh ingredients and a single spirit, the poptail manual: over 90 delicious frozen cocktails   

    5 Fresh Cocktail Books to Enjoy this Summer 

    The warm days are finally settling in, beckoning worker bees outdoors to enjoy the sun. Incorporating summer flavors into recipes is one of the most enjoyable aspects of this popular season, with fruits, herbs, and vegetables growing in abundance. As good meals are even better when accompanied by tasty drinks, these five books prove to be excellent guides on how to incorporate summer zest into delicious cocktails. Cheers.

    Spritz: Italy’s Most Iconic Aperitivo Cocktail, with Recipes, by Talia Baiocchi and Leslie Pariseau
    Founders of the all-things-cocktails publication, Punch, Talia Baiocchi and Leslie Pariseau bring readers and imbibers a little summer sizzle in their book, Spritz. In Italy, the Spritz is a coveted after work pick-me-up, with a cornucopia of colorful variations. Included in these pages are classic recipes, like the Negroni Sbagliato or the White Spritz. Given the international popularity of the cocktail, mixologists contributed their favorite creations, like the Cold in the Shadows by Pamela Wiznitzer, or the Rome with a View by Tunnel Vision by Alex Day. The cover of this book recalls vintage Italian posters, making it not just a wealth of knowledge but an appealing aesthetic addition to any end table or bookshelf.

    The One-Bottle Cocktail: More than 80 Recipes with Fresh Ingredients and a Single Spirit, by Maggie Hoffman
    Move over, one-pot recipes, and make space for the one-bottle cocktail! All readers need is a single bottle of booze, a few creative ingredients, and this book—then they are good to go. With a conversational tone that evokes the essence of a delightful soiree with old friends, the author presents recipes that are simple enough for newbies trying to recreate fancy drinks at home, while at the same time creative enough for cocktail aficionados to be able to find something new. Feel refreshed in the dog days of summer with a vodka-based Blackberry Cucumber Mule, a citrus and tequila packed Tamarindo Aguas Frescas, and a peach and rum delight aptly called Stones and Leaves.

    Forager’s Cocktails: Botanical Mixology with Fresh, Natural Ingredients, by Amy Zavatto
    Remember being a kid and scrounging around in nature for inspiration? Now imagine doing that as an adult and finding garden ingredients for your favorite drink. Luckily, New York-based food writer, Amy Zavatto, who covers wine, cocktails, and everything in between, shares recipes for those who don’t have time to play outdoors. In her book, Forager’s Cocktails: Botanical Mixology with Fresh, Natural Ingredients, Zavatto imparts her expertise on how to incorporate fresh herbs and foraged fruit into an inebriating glass. The chapters are broken up by season, and summer beverages include crisp takes on classics, like an Orchard Old Fashioned, a Wild Mint Mojito, or a Wild Strawberry Margarita. Fans of Zavatto’s writing should not miss her newest book, Prosecco Made Me Do It.

    The Poptail Manual: Over 90 Delicious Frozen Cocktails, by Kathy Kordalis
    Hot summer days recall nostalgic memories of running around in the sun, getting overheated, then cooling off when your friend’s mom pulled out an assortment of icy, fruity, popsicles. The cold consistency of the flavored, icy shards were a perfect pairing with the hot weather. Grown ups can enjoy this summer memory in a more elegant, libatious fashion by making their own cocktails into popsicles—adorably called “poptails.” The Poptail Manual: Over 90 Delicious Frozen Cocktails is a beautifully illustrated book by Kathy Kordalis, and includes 90 plus recipes for making fun frozen drinks. Poptails like the Olive Martini or the Kamikaze give an added surprise of hiding garnishes in the middle of the ice!

    Eat Your Drink: Culinary Cocktails, by Matthew Biancaniello
    A leader of the “garden-to-glass” movement, Matthew Biancaniello is known in the cocktail world for creating visually stunning and olfactory titillating drinks. In his book, Eat Your Drink: Culinary Cocktails, the infinitely creative mixologist shares his gift for creating memorable aperitifs. With creations that look like a bouquet of colorful flowers or an impressionist still-life painting, the drinks are intoxicatingly beautiful. Keeping with the theme of keeping drinking edible, the chapters are broken up by coursesa—each one with an array of appetizing drinks: start the feast with a Blood Orange Cheese & Cracker, dive into the first course with a Bubbly Mary, enjoy Shiitake as the main course, and complete the meal with a Candy Cap Mushroom Bourbon Ice Cream.

    What are your favorite summer cocktails?

    The post 5 Fresh Cocktail Books to Enjoy this Summer appeared first on Barnes & Noble Reads.

  • Madina Papadopoulos 4:00 pm on 2018/04/30 Permalink
    Tags: , clean soups: simple nourishing recipes for health and vitality, , healthy eats, healthy snacks cookbook - the perfect solution for healthy snacks for work: clean eating snacks for everyone and low calories late night snacks, ian k. smith m.d., mat edelson, nourished beginnings baby food: nutrient-dense recipes for infants toddlers and beyond inspired by ancient wisdom and traditional foods, rebecca katz, renee kohley, the clean 20, the clean 20: 20 foods 20 days total transformation   

    5 Cookbooks for Spring Clean Eating 

    “Clean Eating” is somewhat of a fluid term. On one hand, it can refer to a way of eating that focuses on a single raw, fresh, ingredient—on the other hand, it can mean simply incorporating fewer highly processed foods into one’s regimen. To this end, a list of cookbooks detailing how to cook clean is a little redundant, as eating clean can be as simple as chomping down an apple or snacking on some seeds. But while those things are delicious, that can get a touch repetitive. Many of the recipes in these books are raw and fresh, while some require minimal cooking. Enjoy getting back to basics with recipes from these five cookbooks.

    The Clean 20: 20 Foods, 20 Days, Total Transformation, by Ian K. Smith M.D.
    It is said that it takes twenty-one days to break a habit—some people prefer to ease into a lifestyle change, making one meal a day clean or one a week. But for those who love to go cold-turkey, look no further than The Clean 20: 20 Foods, 20 Days, Total Transformation. By day twenty-one, new eating habits will be well underway. Dr. Smith explains with delightful simplicity the various philosophies behind clean eating and breaks it down into building meals around twenty basic foods. With shopping lists and menus for breakfast, lunch, and dinner, the book gives the home cook the added break of not having to think of what to plan for three weeks. Recipes include scrumptious dishes like Herb-Encrusted Grilled Tuna Steak, Turkey & Three Amigos Chili, and Lemon Pasta with Chicken.

    Clean Soups: Simple, Nourishing Recipes for Health and Vitality, by Rebecca Katz, Mat Edelson
    Cold and rainy weather has the belly craving comfort foods, often leading to faster and more filling choices. Soups are a great way to not only fill a warm belly, but to make a simple, nourishing, budget-friendly, clean mean. Culinary Translator, Rebecca Katz, uses her scientific expertise to bring healthful meals to every table. In this book, the author focuses on soups, sharing delicious recipes like Greek Cucumber Yogurt Soup, Hot and Sour Shiitake Mushroom Soup, and Caramelized Onion Soup with Pastured Bean Broth.

    Nourished Beginnings Baby Food: Nutrient-Dense Recipes for Infants, Toddlers and Beyond Inspired by Ancient Wisdom and Traditional Foods, by Renee Kohley
    Bringing a baby into the world comes with a world of choices—one of the first being, what in the world do you feed the little one? While an infant isn’t expecting Michelin-starred dishes, it’s satisfying to feed them thoughtful recipes. But creating separate lunches for grown ups and kids can be a hassle, which is why Renee Kohley simplifies her meal plan: cook delicious, clean meals for parents that are blender-friendly for babies. This book isn’t a clean eating book per se, but aligns with many of the ideas of clean eating. Little and big humans alike can enjoy Zucchini & Marrow with Bone Broth, Butter Roasted Potatoes with Kale, and Peas with Bone Broth, Butter, and Sea Salt.

    Choosing Raw: Making Raw Foods Part of the Way You Eat, by Gena Hamshaw
    Gena Hamshaw, nutritionist, author, recipe developer, and the blogger behind the popular vegan food blog, The Full Helping, offers up meal ideas that are plant-based and raw, saving two birds with one bowl. The dishes are tasty and visually appealing, but best of all, the raw focus means less time spent in the kitchen over a hot stove. Hamshaw opens up about her eating disorder, and consequently the book refreshingly steers away from diet and extreme food habits, instead choosing to focus on individualized health choices. Delight the taste buds with Hemp Seed Power Balls, Raw Corn Chowder, and Raw Key Lime Pie.

    The Plantpower Way, by Rich Roll and Julie Piatt
    If you were going to run five Ironman triathlons, like in a row, you would prep by eating an Olympic-pool-sized serving of fettuccine, right? Wrong, if you’re Rich Roll, renowned ultra-distance athlete, vegan, motivational speaker, father of four, and, now cookbook author. Eight years ago, at age 40, Roll had an epiphany. He completely overhauled his nutrition and life, lost 50 pounds, and became one of the world’s “fittest men.” Now, with his wife, chef Julie Piatt, Roll offers a peek into his family’s lifestyle and reveals the nutritional route to rocking middle age: a clean, vegan diet. With a foreword by CNN Chief Medical Correspondent Dr. Sanjay Gupta, the book is truly an inspiration and a wake-up call. More than 120 recipes served in the Roll-Piatt home are rounded out with personal insights, sustainability considerations, and tips on techniques like sprouting and fermentation.


    What clean eating cookbooks have you enjoyed?

    The post 5 Cookbooks for Spring Clean Eating appeared first on Barnes & Noble Reads.

  • Madina Papadopoulos 4:00 pm on 2018/04/06 Permalink
    Tags: amy riolo, , diabetes snacks treats and easy eats for kids, fix-it and forget-it slow cooker diabetic cookbook, italian diabetes cookbok, lily nichols, phyllis good, real food for gestational diabetes, tasty and nutritious, the with or without meat cookbook   

    Cooking with Diabetes: 5 Inspired Cookbooks 

    Cooking can be intimidating. Getting the portions and the ingredients right is both a skill and an art. Cooking with diabetes—well that means being even more attentive when it comes to portions and ingredients. For those who have diabetes, cooking for family with diabetes, or simply want to watch their glycemic index, these five cookbooks have breakfast, lunch, dinner, and even snacks, in the bag.

    Fix-It and Forget-It Slow Cooker Diabetic Cookbook: 550 Slow Cooker Favorites-to Include Everyone!, by Phyllis Good
    The slow-cooker is the favorite appliance of those living a fast-paced life. Like the slow and steady turtle from the story of the tortoise and the hare, it takes its time percolating, and is ready with a meal at the finish line once the hare is done rushing through its busy day. Author Phyllis Good collaborated with the American Diabetes Association to present the recipes, crisply and clearly explaining how to plan meals, giving detailed daily meal plans, and including thorough nutritional information with each dish. With 550 recipes to choose from, this diabetic recipe guide has a meal for every busy day of the week. Many recipes focus on meat-centric stews and soups, Herbed Lamb Stew or Easy Hamburger Vegetable Stew, but the collection also features plant-based recipes, like Smothered Lentils.

    Italian Diabetes Cookbook: Delicious and Healthful Dishes from Venice to Sicily and Beyond, by Amy Riolo
    When one thinks of Italian food, carb-loaded delights come to mind: risottos, calzones, paninis, and of course, an array of pastas. But fortunately, Mediterranean food expert Amy Riolo has got diabetics covered. Having grown up in an Italian family with a diabetic mother, Riolo puts a personal passion into this book. It’s said that the most important ingredient to cook with is love, and each recipe here has a healthy serving of that. Riolo shares nutritious and delicious recipes that are quintessentially Italian: Chargrilled Asparagus with Balsamic & Parmesan, Swordfish with Olives, Capers, Herbs, & Tomatoes, and Umbrian Frittata Skewers with Chickpea Dipping Sauce.

    Real Food for Gestational Diabetes: An Effective Alternative to the Conventional Nutrition Approach, by Lily Nichols
    Pregnancy can be a roller coaster ride, with ups and downs, thrills and worries. One of the tests pregnant women have to go through in their third trimester is the dreaded the glucose tolerance test. Those diagnosed with gestational diabetes can feel as though their culinary lives have been turned upside down. And let’s face it, it’s not fun to be ravenous and still have to watch everything you eat. But Registered Dietician and Nutritionist Lily Nichols, shares her personal journey through gestational diabetes in an uplifting and inspiring way. The book focuses less on what to cook and more on how to eat, making it more of an empathetic cooking guidebook than a cookbook.

    The With or Without Meat Cookbook: The Flexible Approach to Flavorful Diabetes Cooking, by Jackie Newgent
    One assumption many make when they think of cooking for diabetics is that meals are meat-centric. It’s likewise widely assumed that a vegetarian diet must be filled with carb-centric meals. While the diabetic and vegetarian rules may seem incongruous with one another, their intersection actually yields an original and delicious cuisine. Chef, nutritionist, and cookbook author Jackie Newgent has a couple of diabetes cookbooks under her belt. This one is great because they can be tailored for a household that includes both vegetarians and omnivores. Enjoy the Curry Chicken Salad Platter, Grecian Kebabs on Quinoa, and Roasted Cauliflower Florentine, each with a non-meat substation provided.

    Diabetes Snacks, Treats, and Easy Eats for Kids: 150 Recipes for the Foods Kids Really Like to Eat, by Barbara Grunes, with Linda R. Yoakam
    Getting food ready at the end of the school day is already a challenge. Convincing kids to eat healthy snacks doubles that challenge. Making yummy AND nutritious snacks for kids at risk of diabetes—the challenge is ten-fold. So bravo to those facing it daily. This cookbook, Diabetes Snacks, Treats, and Easy Eats for Kids, helps parents along the way, offering 150 ideas for snacks that children will actually want to eat. With sneaky cooking, kids will be clamoring for Peaches in a Blanket, Ants on a Log, and best of all, Wiggly, Slimy, Wormy, Gelatin.

    What are your favorite diabetic cookbooks?

    The post Cooking with Diabetes: 5 Inspired Cookbooks appeared first on Barnes & Noble Reads.

  • Madina Papadopoulos 5:00 pm on 2018/03/29 Permalink
    Tags: alison miksch, anna olson, carla snyder, citrus: sweet and savory sun-kissed recipes, , gwendolyn richards, i love lemon!, ilva beretta, jamie schler, lori longbotham, luscious lemon desserts, nicole franzen, orange appeal: savory and sweet, pucker: a cookbook for citrus lovers, sweet and tart: 70 irresistible recipes with citrus, valerie aidman-smith, victoria pearson   

    Show your Zest for Spring with 5 Citrus Cookbooks 

    One of the most vibrant and colorful foods to cook with is citrus. Be they green, orange, pink, yellow, or red, these fruits are beautiful inside and out, making any dish pretty as well as delicious.As the seasons change, the weather moves from stark winter to colorful spring. Celebrate this cheerful change in your kitchen with five cookbooks dedicated to cooking with citrus.

    Citrus: Sweet and Savory Sun-Kissed Recipes, by Valerie Aikman-Smith and Victoria Pearson
    Valerie Aikman-Smith’s resume includes impressive food feats like working at Alice Waters’s renowned restaurant, Chez Panisse, styling food for blockbusters like Titanic, contributing to Bon Appetit, and writing this delectable cookbook on all things citrus. Aikman-Smith’s elevated aesthetic comes alive with images by fellow author and photographer, Victoria Pearson—both the cover and the pages are a feast for the eyes. With six chapters partitioned by type of fruit—lemon, lime, orange, tangerine, grapefruit, and the rest—this book boasts citrus-based recipes that complete a full-course meal. Start with  Crudités with Pomelo Aioli, followed by Yuzu-Glazed Salmon as a main course, and complete the dinner with Orange Blossom Macarons.

    Pucker: A Cookbook for Citrus Lovers, by Gwendolyn Richards, foreword by Anna Olson
    Journalist Gwendolyn Richards used to report on police in Calgary, Alberta, but has since refocused her talents to cover a more relaxing aspect of life: food. As well as covering cuisine for the Calgary Herald, she has her own blog, Patent and the Pantry, and has written this lovely cookbook! Recipes include appetizing treats like Scallops with Meyer Lemon Beurre Blanc, Citrus-Braised Pork Shoulder Tacos, and a smattering of citrus cocktails.

    Sweet and Tart: 70 Irresistible Recipes with Citrus, by Carla Snyder and Nicole Franzen 
    With both simple and unique recipes, Sweet and Tart: 70 Irresistible Recipes with Citrus is a great book for newbie cooks and kitchen pros alike. The author, Carla Snyder, begins with easy-to-follow cooking methods and a list of utensils needed to make anyone’s citrus dreams come to fruition. The book’s chapters are broken up into categories, starting with Bars and Cookies, leading into Cakes, continuing with Chilled & Frozen Desserts, and finishing with Savories. The dishes skew more sweet than tart, with like Greek Baklava with Cinnamon & Orange, Lemon-Almond Cake with Basil Honeyed Berries, but there are also some yummy savories, like Flat Bread with Lemony Pesto and Ricotta.

    Orange Appeal: Savory and Sweet, by Jamie Schler and Ilva Beretta 
    If oranges are your favorite citrus, or if you live in a region with an abundance of oranges, then Orange Appeal: Savory and Sweet is for you. This beautiful book was written by prolific food writer and hotelier, Jamie Schler, and the recipes stunningly captured by photographer, Ilva Beretta. While Schler has lived in France for decades, she was raised in the orange state, Florida, and shares her knowledge of the minutest details of the fruit: from the many varieties to surprising uses. The enticing pages impart a bounty of mouthwatering recipes, like Orange Fig Sauce, Savory Orange, Onion and Olive Focaccia, and Orange Rosemary Wedding Day Chicken.  If the book whets your appetite for more slices, try the recipes from the cook herself at Schler’s hotel, Hôtel Diderot, in Chinon, France.

    Luscious Lemon Desserts, by Lori Longbotham and Alison Miksch 
    Lemon tart, lemon custard, lemon meringue, lemon pound cake, lemon popsicle, lemon crêpes… this versatile, tart, citrus makes an abundance of scrumptious sweets. Cookbook author and magazine recipe developer Lori Longbotham has written numerous dessert and fruit cookbooks, and lucky for us she added a spoonful of sugar to zesty lemons for more than 70 recipes. Treats include, but are not limited to: Lemon Mascarpone, Lemon Crême Brulée, Chilled Lemon Soufflé, Lemon Chocolate Sorbet…it’s like lemon heaven.

    What are your favorite citrus-showcasing recipes?

    The post Show your Zest for Spring with 5 Citrus Cookbooks appeared first on Barnes & Noble Reads.

  • Madina Papadopoulos 4:00 pm on 2018/03/22 Permalink
    Tags: , , david wondrich, , jaime joyce, , , moonshine: a cultural history of america's infamous liquor, ross bolton, , ,   

    Drinking and Thinking: 5 Books About the History of Booze 

    When swiveling a craft cocktail in one’s hand, it’s easy to appreciate the mixologist who just made it. What can make the appreciation for the drink all the more pleasant is understanding the history, agriculture, and society behind a particular drink or liquor. These five books dip back in time to the history of drinks, both how they are made and when they were mixed. Cheers! 

    Imbibe! Updated and Revised Edition: From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to “Professor” Jerry Thomas, Pioneer of the American Bar, by David Wondrich
    When one thinks cocktails and history, the name ‘David Wondrich’ quickly comes to mind. Both a mixologist and a historian, Wondrich is a leader in the field of cocktail history. No booze-shelf is complete without his James Beard Award winning book, Imbibe! Through a snifter glass, the book peers back in time, beginning with “The Archaic Age” of mixology in the United States of the late 1700s, then following developments of punches, juleps, cocktails, and other delights. Wondrich knows how to mix a drink as masterfully as he turns a phrase, which makes the book not only an informative but also a gratifying read.

    The Drunken Botanist: The Plants That Create the World’s Great Drinks, by Amy Stewart
    For those who drink and wonder about the where, when, how, and why a particular liquor was made, The Drunken Botanist has the answers. The bewitching green book looks almost like a spell book, with secrets and lore to share for the curious of mind. Horticulturalist, author, bookstore owner, and blogger for Garden Rant, Amy Stewart dives deep into the plants behind alcohol. (Note: while a lot of plants and herbs that go into booze, they don’t count toward your daily servings of veggies.) The book is part history, part biology, and part chemistry, but even if you don’t know much about those subjects, Stewart presents the information in an easy-to-digest manner.

    Vintage Spirits and Forgotten Cocktails: From the Alamagoozlum to the Zombie 100 Rediscovered Recipes and the Stories Behind Them, by Ted Haigh
    Looking to travel to the past through a cocktail glass? (Who isn’t?!) This lovely book by cocktail expert and historian Ted Haigh (AKA Dr. Cocktail), dips into drink history by resurfacing long lost beverages. Learn how to make a Knickerbocker à la Monsieur, The Mother-in-Law Cocktail, and many more delicious cocktails with (almost) equally delicious sounding names. Like the title of this book, the content is tons of fun, with engaging fonts, whimsical illustrations, and a charismatic voice that speaks directly to the reader like a friend enjoying a beer—er, cocktail.

    Moonshine: A Cultural History of America’s Infamous Liquor, by Jaime Joyce
    Moonshine is perhaps one of the more elusive liquors with possibly the best name, and a slew of great nicknames as well (white lightning, choop, mountain dew, etc.). The lore of Moonshine is braided into American history, and this book takes the reader through colonial times, the American Revolution, prohibition, and onto moonshine in the modern era. Writer Jaime Joyce tells an intoxicating tale that mixes anecdotes, folklore, history, and even a few cocktails, like the Moonshine-based take on the Margarita, aptly called the ‘Moon-a-Rita.

    Jerry Thomas Bartenders Guide 1862 Reprint: How to Mix Drinks, or the Bon Vivant’s Companion, by Jerry Thomas with an introduction by Ross Bolton 
    This book isn’t an alcohol history book, but an historical cocktail recipe book. This collection of recipes was originally published in 1862, and is purported to be the first of its kind. It is written by bartender/professor, Jerry Thomas, whom David Wondrich pays homage to in the title of his book, Imbibe! With vintage recipes like Nectar for the Czar and D’Orsay Punch, this book is a nice addition for the booze book collector.


    The post Drinking and Thinking: 5 Books About the History of Booze appeared first on Barnes & Noble Reads.

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