Food Salt

At the Academy of Ambrosia, magical dishes decide destinies—and Archie Kent is eager for redemption—in the first book of this deliciously epic fantasy series. In the five kingdoms of United Ambrosia, there's no higher honor than becoming a White Jacket. From childhood, Archie Kent has...

Off Menu is a charming, fun-fact-filled deep dive into the little-known science of food and dining: why we eat what we eat, the nuances of our experience of taste and flavor, and the tiny, easy hacks and tweaks that, when mastered, can make a huge difference in our diets, meals, and relationships with food and drink.

Sea, Salt and Spice is a definitive culinary biography of Mumbai - a city shaped as much appetite as by tides and trade. Long before it became shorthand for ambition, excess and overcrowded trains, Bombay was a porous island city, its kitchens stocked by fishermen, merchants, settlers and empire...

“If you had any doubt as to the food industry’s complicity in our obesity epidemic, it will evaporate when you read this book.”—The Washington Post #1 NEW YORK TIMES BESTSELLER JAMES BEARD AWARD WINNER In this “propulsively written [and] persuasively argued” (The Boston...

A life–affirming memoir about resilience and repair—and the healing power of our ancestor's music, stories, and recipes. Samantha’s mother tongue is dying out. The daughter of Iraqi Jewish refugees, Samantha grew up surrounded by the noisy, vivid, hot sounds of Judeo–Iraqi Arabic. A...

They say you eat with the eyes. But we now know that smell, texture, temperature, colour and even atmosphere – down to the background music – influence how we perceive flavour. As anyone who has lost their sense of taste will know, flavourless food is dull and monochrome - it is flavour that...

In this four-manuscripts-in-one audiobook, learn the five different ways to preserve your food: canning, freezing, pickling, fermenting, and dehydrating; understand the basics and nuances of smoking meat; learn what root cellars are and how they work; and discover the importance and benefits of fermentation, with 75 healthy recipes to help you make tasty kombucha, sourdough, pickles, and more.

A clear, evidence‑first guide that shows any home cook how to cure bacon, pastrami, and salmon safely—with confidence, not guesswork. Pull a package of bacon off a grocery shelf and read the ingredients. Pork belly, water, salt, sugar, sodium nitrite. Five items, and the last one is almost always the one that gives a curious cook pause. Home curing is the oldest kitchen science there is, and the whole safety story sits on a small handful of numbers you can weigh out on a twenty-dollar gram scale. This plain English guide walks through the math, the mechanisms, and the beginner-safe ...

With mouthwatering storytelling and open-hearted honesty, Brigid Washington serves The Devil Wears Prada for the “yes, chef” generation. This program is read by the author. "Trinidadian author [and narrator Brigid Washington] delivers an authentic, heartfelt narrative."—Kirkus "What truly...

Every jar in your pantry holds a promise — and a question. Was it made correctly? Does it actually protect the food inside? If you have ever stood in front of a row of home-canned jars and wondered whether tradition and a family recipe are truly enough to keep everyone safe, this book was written for you. Home food preservation is one of the oldest and most rewarding kitchen crafts — but it is also one where the difference between a perfectly safe jar and a deadly one is invisible, odorless, and tasteless. Botulism produces no odor, no color change, no warning. That gap between what ...

A Blood Pressure Diet is a Heart Healthy Diet This diet cookbook for blood pressure is designed to improve heart health and reduce hypertension naturally and tastefully! The blood pressure diet is a proven heart healthy option. When it comes to treating hypertension, cleaning eating is essential. These select recipes are not only great for controlling hypertension, but are great for losing weight as well! Cleaning eating and healthy eating should be enjoyable! If it doesn’t taste good, why would you eat it? Are you seeking a heart healthy diet with low salt and high benefits? Are you ...

Michael Ruhlman’s groundbreaking New York Times bestseller gets at the very “truth” of cooking: it is not about recipes but rather about basic ratios and fundamental techniques. Ratios are the simple proportions of one ingredient to another. Knowing a culinary ratio is not like knowing a...

NEW YORK TIMES BESTSELLER From the author of Salt Sugar Fat comes a “gripping” (The Wall Street Journal) exposé of how the processed food industry exploits our evolutionary instincts, the emotions we associate with food, and legal loopholes in their pursuit of profit over public health...

A community of Black faith healers witness an event that will change their lives forever in this novel set in a fictional city in the American South. Though they all united in their search for the healing properties of salt, some of them are centered, some are off-balance; some are frightened, and some are daring. From the men who live off welfare women to the mud mothers who carry their children in their hides, the novel brilliantly explores the narcissistic aspect of despair and the tremendous responsibility that comes with physical, spiritual, and mental well-being.

While cooking at Chez Panisse at the start of her career, Samin Nosrat noticed that amid the chaos of the kitchen there were four key principles that her fellow chefs would always fall back on to make their food better: Salt, Fat, Acid and Heat. By mastering these four variables, Samin found the confidence to trust her instincts in the kitchen and cook delicious meals with any ingredients. And with her simple but revolutionary method, she has taught masterclasses to give both professionals and amateurs the skills to cook instinctively.  

Most fermentation books read like a memoir. You just want to make the jar. If you have ever picked up a beginner's fermentation book and found forty pages of the author's life story before a single recipe, this book was written for you. No history lessons. No talking down. You will have a jar of sauerkraut working on your counter before the end of the first chapter. Here is what makes this one different: Method first. You learn one simple four-step method that works for almost every ferment, so you are never tied to a single recipe. Small batches by design. Every recipe fills one standard ...

*WINNER of an IACP COOKBOOK AWARD* New York Times bestselling author Michael Ruhlman applies the principles of his innovative book Ratio—about the relationships of ingredients to each other—in this delightful back-to-basics cocktail book, sharing the simple recipes and fundamental techniques...

See more options at https://books.by/marblepublishers Imagine walking into a bustling kitchen, the air thick with the aroma of sizzling dishes and spices, and suddenly all eyes are on you. Not because you followed some recipe, but because you possess a deep, almost mystical knowledge of ingredients. While others follow the cookbook blindly, you know the secrets behind every pinch of salt, every sprinkle of spice. You’re not just cooking, you’re crafting a masterpiece. This is what The Book of Flavors: Volume 1 offers. It’s not just a guide; it’s your secret weapon to becoming the ...

The James Beard Award–winning, bestselling author of CookWise and BakeWise delivers kitchen wisdom based on her knowledge of food science so that “cooks of any experience level will walk away from this sharp guide with some new tricks” (Publishers Weekly). Want to cook fluffier scrambled...

Join Margaret Feinberg, one of America's most beloved teachers and writers, as she sets out on a remarkable journey to unearth God's perspective on food. What you discover will forever change the way you read the Bible--and approach every meal. This groundbreaking book provides a culinary...