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Named UK's best restaurant in the Estrella Damm National Restaurant Awards in 2016 and 2017 and Number 1 in the 2017 Square Meal UK Top 100 Restaurants outside London

For home cooks, Stephen Harris, the chef at the UK's #1 restaurant, The Sportsman, shares the age-old and modern techniques to perfect 50 British classics.

From all appearances, The Sportsman, in Whitstable, Kent, is a standard English seaside pub. Following years of hard work, Stephen Harris has transformed this bucolic locale into an internationally acclaimed restaurant serving innovative regional cuisine that has earned it the top spot in Britain - and a cult following around the world. The simple, stylish recipes in Harris's debut cookbook epitomize all that's great about British cooking, and showcase his pared-back style, while his personal writings and memorabilia provide rare insight into an extraordinary life.

Photography by Toby Glanville

About the Author:

Stephen Harris, a former historian and financial advisor, is the chef behind The Sportsman, voted Best Restaurant in the UK in 2016.

The definitive cookbook of hearty, healthy Turkish cuisine, from the leading authority on Turkey's unique food traditions, Musa Dagdeviren, as featured in the Netflix docuseries Chef's Table

Vibrant, bold, and aromatic, Turkish food – from grilled meats, salads, and gloriously sweet pastries to home-cooking family staples such as dips, pilafs, and stews – is beloved around the world. This is the first book to so thoroughly showcase the diversity of Turkish food, with 550 recipes for the home cook that celebrate Turkey's remarkable European and Asian culinary heritage – from little-known regional dishes to those that are globally recognized and stand the test of time, be they lamb kofte, chicken kebabs, tahini halva, or pistachio baklava.

About the Author:

Musa Daĝdeviren is a well-known and acclaimed chef in Istanbul, where he has three restaurants - the first, Çiya, opened in 1987. His foundation, which he runs with his wife, is devoted to rediscovering Turkish culinary heritage, and he publishes his findings in a quarterly journal. He has been featured in international press and regularly lectures at food conferences and culinary schools.

James Beard nominee for Best Wine and Spirit Book

The cocktail book for your home: The Ultimate Bar Book is an indispensable guide to classic cocktails and new drink recipes. Loaded with essential-to-know topics such as barware, tools, and mixing tips.

Classic cocktails and new drinks: As the mistress of mixology, the author Mittie Hellmich has the classics down for the Martini, the Bloody Mary ― and the many variations such as the Dirty Martini and the Virgin Mary. And then there are all the creative new elixirs the author brings to the table, like the Tasmanian Twister Cocktail or the Citron Sparkler.

Illustrated secrets of classic cocktails and more: Illustrations show precisely what type of glass should be used for each drink. With dozens of recipes for garnishes, rims, infusions, and syrups; punches, gelatin shooters, hot drinks, and non-alcoholic beverages; and let's not forget an essential selection of hangover remedies, The Ultimate Bar Book is nothing short of top-shelf.

If you liked PTD Cocktail Book, 12 Bottle Bar and The Joy of Mixology, you'll love The Ultimate Bar Book

This makes for a great gift for bartenders and is the ideal addition to any bartender's book collection or for anyone who's looking for books from these categories

- Essential Cocktail Books
- Bartender Recipe Books
- Drink Mixing Books
- Alcohol Drink Recipe Books

Raise a glass to the 25th anniversary of The Big Lebowski with this highly giftable unofficial cocktail book featuring 50 cocktails, brews, and other spirits inspired by the beloved movie’s characters and scenes.

The Big Lebowski — the hilariously quirky comedy-thriller about bowling, avant-garde art, nihilistic Austrians, White Russians, and a guy named…the Dude — is a cult classic. Now, with The Unofficial Big Lebowski Cocktail Book, you can relive the movie one drink at a time!

Award-winning beverage writer and best-selling author André Darlington shows you how to create these and more iconic cocktails at home:

- The Dude (White Russian)
- Porn Star Martini
- The Nihilist 
- Bowling with Jesus
- Maude’s Manhattan

In addition to 50 signature drinks, this beautifully designed unofficial cocktail book includes food and song pairings that align with the major characters that have become life lessons and spouted advice within popular culture. Fully illustrated, this unofficial ode to The Big Lebowski is sure to have you reliving the movie and offering up these words of wisdom to your friends.

About the Author:

André Darlington is a former restaurant critic and restaurateur turned award-winning beverage writer. He is the best-selling author of eight cocktail books, including Gotham City Cocktails, Booze Cruise, and Bar Menu. He abides in Greensboro, North Carolina.

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Пролистать книгу The Unofficial Big Lebowski Cocktail Book: Over 50 Mixed Drink Recipes Inspired by the Cult Classic на Google Books

The legendary actor and comedian shows how to set a great table, shares ideas for unforgettable celebrations, and says, "It's about fun, not perfection!" In her own words...

"It's Whoopi here and I've written this book that, frankly, is the last book anyone would expect. You would never think of me as someone with the courage to say, 'You have everything you need to be fantastic in your own house, apartment, or trailer to set a great table.'

Let's face it, you look at a lot of books on Entertaining and think 'I could never do this in my house, I don't have this stuff and it's not going to look like what I'm seeing.' That's not what's going to happen here! I want to show you there is great heart in setting the table. For two or four or the kids or Halloween or tea just for you. For dinners with friends or the holidays. I'm going to tell you stories about what I do when people come over and give you ideas about what you're seeing because Honey, everything in this book is what you can do in your house.

You got a bodega or a 7-Eleven near you? They sell flowers. Take those bad boys and put them on your table. You got some crazy old plate from your grandmother (or a fancy silver one)? You got little kids' toys that have been annoying you forever, put them on the table too. Who's going to tell you it's wrong? Not me! I'm going to tell you it's right and I'm going to take you on a journey. And don't forget the bathroom; decorate it too, people are going to see it. It's all at your house. Come with me. I'll show you!

P.S. I know the glass on the cover is broken. Accidents happen!"

About the Author:

Whoopi Goldberg is one of only fifteen winners of the EGOT, with three Emmys, a Grammy, an Oscar, and a Tony, as well as two Golden Globes, numerous NAACP Image Awards, several People's Choice Awards, and many other honors for her work as an actor, producer, host, comedian, and humanitarian activist. She is a host of The View.

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Пролистать книгу The Unqualified Hostess: I do it my way so you can too!

'Simon Hopkinson is a classically trained chef with the heart of a home cook.' - Nigella Lawson

'The Vegetarian Option performs the brilliant feat of being vegetarian without being vegetarian. Without an ounce of quorn or the merest sight of a nut cutlet, every recipe illuminates, and there is nothing you would not want to eat' Rowley Leigh

Now more than ever, people are turning to vegetarian food. But how to know when to really eat a tomato, or the best way to get flavour from a gifted marrow? Simon Hopkinson's classic, simple recipes will solve any dilemma, accompanied by beautiful essays on subjects from the joy of bay leaves to the enlivening zippiness of a lemon. 

The key to Simon Hopkinson's cooking is using seasonal ingredients and good-quality produce. With recipes for everything from a quick supper to the perfect cocktail and accompanying snack, The Vegetarian Option is not written exclusively for vegetarians, but as a fresh source of inspiration for all genuine food lovers.

About the Author:

Simon Hopkinson left school at 17 to begin a career as a chef. He opened his first restaurant, the Shed, near Fishguard, just before his 21st birthday. In 1983 he launched himself on the London restaurant scene, becoming chef at Hilaire in the Old Brompton Road. He swiftly found himself one of the most acclaimed young chefs in the business and his friendship with Terence Conran led to the opening of Bibendum in the restored Michelin building in 1987. He retired as a full-time chef in 1995 to concentrate more on writing and TV presenting. His critically acclaimed cookery writing has won him the André Simon award, and the Glenfiddich Award three times.

More than 200 delicious classic and contemporary Italian vegetarian recipes from the acclaimed Silver Spoon kitchen

The latest title to join Phaidon's Silver Spoon library features more than 200 recipes for Italian vegetarian dishes, with a particular emphasis on healthy meat-free options for appetizers, main dishes, salads, sides, and desserts. Recipes range from classic dishes that are traditionally vegetarian to contemporary dishes that introduce ingredients borrowed from outside Italy's culinary culture. The book is easy to navigate, thanks to its recipe icons, while gorgeous specially commissioned photographs bring its delicious dishes to life.

About the Author:

First published in 1950, Il Cucchiaio d'Argento, published in English by Phaidon as The Silver Spoon, is the ultimate compilation of traditional home-cooking Italian dishes. A global bestseller, this book, together with its many offshoots, has taught home cooks around the world how to cook like an Italian and enrich their lives with fresh ingredients and delicious recipes. This is the first vegetarian collection from The Silver Spoon.

The Virgin Cocktail Garden brings together 80 delicious recipes for botanical drinks based on fresh fruits, garden herbs and exotic spices. Organized according to the main ingredient, the recipes are non-alcoholic but have variations for adding alcohol for those who decide to imbibe but want to be as healthy as they can while doing so. The recipes include superfood ingredients, from açai berry and avocado to papaya and pomegranate.

Each creation in The Virgin Cocktail Garden is expertly crafted and inspired by some of the most exciting trends in bartending and mixology. The book also explains how to make professional-quality mixed drinks in your home, listing essential bar kit, fancy glassware, party planning and fantastic finishing touches.

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Tasked with dreaming up a non-alcoholic drink for every nation taking part in the London Olympics, David Hurst rose to the challenge with more than 200 different concoctions. 

His Virgin Cocktail Garden brings together 80 delicious recipes for botanical drinks based on fresh fruits, garden herbs and exotic spices.

Organised according to main ingredient, the recipes are non-alcoholic but have variations for adding alcohol for those who decide to imbibe too.

Garnishes include essential bar kit, fancy glassware, party planning and fantastic finishing touches.

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Table of Contents

Welcome •
First Things First •
The Art of Mixology •
Ingredients •
Tools of the Trade •
Methodologies •
Syrups •
Herbs •
ELDERFLOWER •
Elderflower Collins •
The Elder Statesman •
Victorian Garden •
BASIL •
A Brush with Basil •
Watermelon & Basil Cooler •
MINT & THYME •
Spiced Pear Mojito •
Mojito Passion •
Cocktail Thyme •
Mint & Melon Milk •
Spices •
CARDAMOM •
Coriander & Cardamom Tonic •
Cardamom Martini •
GINGER •
Ginger & Peach Margarita •
Earl Grey Lemon Mar-tea-ni •
Spring Restorative •
VANILLA •
Vanilla Sky •
Passion for Fashion •
Vanilla Maple Shake •
Citrus •
ORANGE •
Papa’s Orange Fizz •
Breakfast Boost •
Mai Tai •
Tangerine •
Dream •
Bee’s Knees Martini •
LEMON & LIME •
Citrus Bellini •
Homemade Lemonade •
Keep Sober •
Lemon Refresher •
Rosemary Lemon Cooler •
Lime Sweet Station •
GRAPEFRUIT •
Summer Sunset •
Grapefruit Blast •
Goody Two Hues •
MELON •
Açai & Melon Martini •
TOMATO •
Virgin Mary •
Tropical •
PINEAPPLE •
Pineapple & Kale Boost •
Tropical Storm •
Piña Colada •
Singapore Sling •
Paradise Cooler •
Caribbean Float •
Tropical Sparkle •
LYCHEE •
Lychee Daiquiri •
COCONUT •
Bermudan Breeze •
Beet It! •
Tropical Cream •
Cocoda •
KIWI •
Kiwi Kooler •
Berries •
CRANBERRY •
Blood & Sand •
Cranberry Crush •
Woo Woo •
C Breeze •
Crantastic •
Cosmopolitan •
STRAWBERRY & RASPBERRY •
Raspberry Razzle •
Strawberry Mule •
Summer Rain •
BERRIES •
Blueberry & Ginger Cup •
Blueberry Muffin •
Açai Breeze •
Nutty Goji Martini •
Berry Blast •
Fruits of the Forest •
Beans•
COCOA •
Choc Orange Spice •
Viva El Choctel! •
Banoffee & Passion Shake •
COFFEE •
Espresso Martini •
Nuts About Coffee •
Pitcher Party •
Prep and Pre-Party Planning •
Pretty as a Pitcher •
Fruit Tea Refresher •
Summer Sangria •
Elderflower Fizz •
Index

Nothing improves the experience of wine like knowledge. The proof is in the numbers: Karen McNeil's The Wine Bible is America's bestselling wine book with over 800,000 copies in print. Now this essential book is even better, with a new third edition that's completely revised, completely updated, given a larger trim size and--yes!--now in full-color with over 400 new photographs.

No other wine book compares to The Wine Bible in its gift for grounding the reader deeply, and happily, in the fundamentals while layering on passionate asides, tips, anecdotes, definitions, illustrations, maps, labels, and recommended bottles. It is like a complete, always fascinating wine course from a truly great teacher. Karen McNeil, "America's missionary of the vine" (TIME Magazine), is the only U.S. winner of every major wine award in the English language. And she herself has never stopped learning. For this new edition she tasted $168,000 worth of wines, a tremendous sacrifice to keep the reader current with: New chapters on Great Britain, Croatia, Israel; a new section called In the Beginning...Wine in the Ancient World; new fully revised Great Wines section (formerly the "Wines to Know") for each country and region; expanded chapters on France, Italy, Australia, South America, and the U.S.; an expanded grape glossary including 400-plus varieties; a revised wine terms glossary; and an expanded Mastering Wine Section incorporating latest science on taste and smell.

Truly, a bible for curious wine-lovers of every level of expertise. The very same people who spent over $68 billion in the U.S. on wine last year.

About the Author:

Called by Time magazine 'America's missionary of the vine,' Karen MacNeil is an American wine educator, consultant, and author, who has won every major wine award given in the English language. She is the creator and chairman of the Rudd Center for Professional Wine Studies at the Culinary Institute of America in teh Napa Valley. Her articles on wine and food have been published in more than 50 magazines, including The New York Times, USA Today, and Town & Country. She was the wine correspondent on radio and television, and has created dozens of seminars for corporations. She lives with her family in St. Helena, California.

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Пролистать книгу The Wine Bible на Google Books.

Nothing improves the experience of wine like knowledge. The proof is in the numbers: Karen McNeil's The Wine Bible is America's bestselling wine book with over 800,000 copies in print. Now this essential book is even better, with a new third edition that's completely revised, completely updated, given a larger trim size and--yes!--now in full-color with over 400 new photographs.

No other wine book compares to The Wine Bible in its gift for grounding the reader deeply, and happily, in the fundamentals while layering on passionate asides, tips, anecdotes, definitions, illustrations, maps, labels, and recommended bottles. It is like a complete, always fascinating wine course from a truly great teacher. Karen McNeil, "America's missionary of the vine" (TIME Magazine), is the only U.S. winner of every major wine award in the English language. And she herself has never stopped learning. For this new edition she tasted $168,000 worth of wines, a tremendous sacrifice to keep the reader current with: New chapters on Great Britain, Croatia, Israel; a new section called In the Beginning...Wine in the Ancient World; new fully revised Great Wines section (formerly the "Wines to Know") for each country and region; expanded chapters on France, Italy, Australia, South America, and the U.S.; an expanded grape glossary including 400-plus varieties; a revised wine terms glossary; and an expanded Mastering Wine Section incorporating latest science on taste and smell.

Truly, a bible for curious wine-lovers of every level of expertise. The very same people who spent over $68 billion in the U.S. on wine last year.

About the Author:

Called by Time magazine 'America's missionary of the vine,' Karen MacNeil is an American wine educator, consultant, and author, who has won every major wine award given in the English language. She is the creator and chairman of the Rudd Center for Professional Wine Studies at the Culinary Institute of America in teh Napa Valley. Her articles on wine and food have been published in more than 50 magazines, including The New York Times, USA Today, and Town & Country. She was the wine correspondent on radio and television, and has created dozens of seminars for corporations. She lives with her family in St. Helena, California.

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Пролистать книгу The Wine Bible на Google Books.

With The Wine Game learn about wines from all over the world in this deluxe happy families game. With two decks of cards – one for red wines, one for whites – covering all the major wine-producing regions and some unexpected gems, this is the perfect way to dip in to the world of wine. Includes a booklet with brief descriptions of each region along with some tips on which labels to look out for.

About the Authors:

UK-based French artist Cassandre Montoriol’s traditional ink and crayon drawings are the toast of the fashion publishing world. Her expressive, hand-drawn aesthetic is reminiscent of travel diaries, fashion illustration and textile design. Zeren Wilson has spent 17 years in the wine trade, most recently selling wine to London restaurants, and now consults for restaurant wine lists. 

This new, fully updated and revised edition of The World Atlas of Whisky provides an in-depth, comprehensive journey through the history, process, distilleries and expressions of world whiskies.

Award-winning author and whisky expert Dave Broom profiles more than 500 distilleries and explores more than 480 whiskies in this extensive world atlas. There has been major growth in the world of whisky in the last decade, with many more distilleries opening, and this new edition of the must-have reference book on whisky brings the world of whisky right up to date.

The World Atlas of Whisky is the only guide both the connoisseur and newcomer will ever need in order to understand everything there is to know about the world of whisky. This is a beautifully illustrated, in-depth and comprehensive journey through the history, process, distilleries and expressions of world whiskies, featuring 32 detailed full-colour maps. Heritage, romance, flavour and craftsmanship are all celebrated in this complete study of this most versatile of drinks.

'The best whisky book ever - a must-read for drinkers!' - Forbes
'The perfect go-to reference guide for the whisky lover's bookshelf' - Whisky Magazine

About the Author:

Dave Broom has written 13 books, including The World Atlas of Whisky, now in its second edition with a third edition underway. He has won many awards, including four Glenfiddich prizes and, in 2013, he won the prestigious IWSC Communicator of the Year Award. In 2015, he won The Spirited Award for Best Cocktail & Spirits writer, in 2018, an André Simon prize, and in 2020, a Fortnum & Mason award for Drinks Writer of the Year.

He has been a contributing editor to Whisky Magazine, scotchwhisky,com and Malt Advocate. In 2020 he started his own website thewhiskymanual.uk. Dave has made two films, Cuba In A Bottle and The Amber Light. The latter, an examination on whisky and Scottish culture, won Best Programme at the 2020 Fortnum & Mason awards.

Over his three-plus decades in the field, Dave has built up a considerable international following with regular training/educational visits to Japan, France, Holland, Scandinavia, Germany, Africa and North America. He is actively involved in whisky education and also acts as a consultant to major distillers on tasting techniques as well as training professionals and the public. Dave has also worked with Suntory in developing a language of tasting that communicates Japanese concepts to English speaking audiences.

Dave's previous books include Whisky: The Manual, Gin: The Manual, Rum: The Manual, The Way of Whisky and A Sense of Place.

Few wine books can be called classic, but the first edition of The World Atlas of Wine made publishing history when it appeared in 1971. It is recognized by critics as the essential and most authoritative wine reference work available. This eighth edition will bring readers, both old and new, up to date with the world of wine.

To reflect all the changes in the global wine scene over the past six years, the Atlas has grown in size to 416 pages and 22 new maps have been added to the wealth of superb cartography in the book. The text has been given a complete overhaul to address the topics of most vital interest to today’s wine-growers and drinkers.

With beautiful photography throughout, Hugh Johnson and Jancis Robinson, the world’s most respected wine-writing duo, have once again joined forces to create a classic that no wine lover can afford to be without.

"The most useful single volume on wine ever published... If I owned only one wine book, it would be this one." - Andrew Jefford, Decanter

About the Authors:

Hugh Johnson is the world's pre-eminent writer on wine. First published in 1977, his Pocket Wine Book remains the world's bestselling annual wine guide. Its winning formula of insight, critical appraisal of the world of wine, plus valuable vintage news and wine recommendations has been often-imitated but never bettered.
With the publication of his first book, Wine, Johnson established himself at the age of twenty-seven as the most refreshing and authoritative voice on the subject. During the past four decades he has written books that have become landmarks on the subject, including his classic The World Atlas of Wine, co-authored with Jancis Robinson, his Wine Companion, first published in 2003, The Story of Wine and Hugh Johnson on Wine.
In his spare time he writes about gardening from his home in London.

Jancis Robinson is described by Decanter magazine as "the most respected wine critic and journalist in the world". Jancis writes daily for her website, jancisrobinson.com (awarded the first ever Wine Website of the Year accolade in the Louis Roederer International Wine Writers Awards 2010), weekly for the Financial Times, and bimonthly for a column that is syndicated around the world. But many know her best for her hugely admired reference books; in addition to co-authoring The World Atlas of Wine, she is editor of The Oxford Companion to Wine and co-author of Wine Grapes.
Critically acclaimed as the "woman who makes the wine world gulp when she speaks" (USA Today) and "our favourite wine writer" (Playboy), Jancis was the first person outside the wine trade to qualify as a Master of Wine, in 1984. She was awarded an OBE in 2003 by Her Majesty the Queen, on whose cellar she now advises.
In one week in April 2016 she was presented with France's Officier du Mérite Agricole, the German VDP's highest honour (the golden pin, presented by previous recipient Hugh Johnson) and, in the US, her fourth James Beard Award.

Time is the highly anticipated follow-up to the award-winning Gather. In it, Gill Meller distills the essence of his approach to food and cooking time spent in the kitchen, with good ingredients, makes for the best possible way of life.

Morning, daytime and night these are the touchstones of our days, and days are the markers of our years. Gill's unique dishes fit within this framework, moving through the seasons, from freshness and light to comfort and warmth.

Gill's dishes follow the course of the day: simple breakfasts (wild mushroom & sausage chachouka, buckwheat pancakes), glorious seasonal lunches (steamed vegetables with tamari, honey & sunflower seeds, chicken with chamomile, tomato & anchovy tart, date, olive oil & fennel cake), evening gatherings in the soft glow of summer or chill of winter (lentil dhal with crispy kale, roast pheasant with parsnips & chorizo, ceviche with rhubarb, lemon & chilli, treacle tart with thyme & orange, quince & vanilla crème brûlée).

This is the best of modern British cooking, from the most exciting new voice in food writing.

Praise for Gill's previous book, Gather:

Gather does for contemporary British food what Ottolenghi has done for contemporary Middle Eastern cooking... Beautiful writing, beautiful food, this is an exquisite book that I cannot stop reading. Nigella Lawson

My book of the autumn and possibly of the year... Gather is a perfect expression of something food writers have been trying to define for the past three decades: modern British cooking. Diana Henry

"Gill Meller's latest cookbook, Time, is poetic and romantic - a string of beautiful recipes guide you through the seasons.” - Yotam Ottolenghi, Guardian

"I love Gill Meller's food: it is completely his own, and ranges from the (unpretentiously) rarified to the smile-inducingly cosy; indeed, he often seems to fuse the two. An intensely personal book, this brings you into his life and his kitchen. And as with his first book Gather, his recipes make me want to run headlong into the kitchen." - Nigella Lawson

"Producing a second book as good as your first ... is not easy, but this is every bit as good and, in fact, more approachable for the home cook. The recipes follow the curve of the day, from breakfast to dinner - hence the title - and you want to make them all... Meller constantly delivers the unexpected, though not just for the sake of novelty, and the recipes are never complicated." - Diana Henry, Sunday Telegraph

The ultimate canvas for sweet and savoury culinary creativity. 50 seasonal recipes that reimagine the "bread and butter" of cuisine with simple ingredients in surprising ways

Easy enough for breakfast, yet suitable for brunch, lunch, dinner and even dessert, the possibilities of heaping beautiful seasonal ingredients on bread are limitless. Organized by season, Toast features 50 recipes from savoury to sweet that unleash the power of fresh ingredients and simple techniques guaranteed to impress and satisfy any kitchen audience on any occasion. Award-winning food writer Raquel Pelzel's relatable and accessible recipes span generations and cultures and shatter expectations of what this humble favourite can be.

Broiled or char-grilled, pan-fried or deep-fried, a good slice of bread is the ultimate platform to showcase your culinary skills. Toast will teach you to simply and effectively wow friends and family with creative, delicious combinations of ingredients from summer tomato salad, or pickled shrimp and avocado, to roasted squash and molten cheese, poached egg and fried pancetta.

So much more than just bread and butter, toast is experiencing a global renaissance. Professional chefs are seizing on the creative potential of a beautiful canvas of bread and delivering sophisticated culinary masterpieces that showcase their own brilliant palettes. Toast invites home cooks to join the ranks of renowned chefs in their experiments and even brings some of their recipes to life with contributions by 8 celebrity chefs including Hugh Acheson, Deb Perelman (The Smitten Kitchen), Fergus Henderson (St. John) and more.

As simple or as sophisticated as you want it to be, yet always comforting and nourishing, Toast is perfect for those looking for seasonal, market-inspired recipes, or gourmet treats presented in an approachable manner.

With something for every palate and occasion, this is the ideal book for new and seasoned cooks alike as well as everyone from college students and recent graduates to newlyweds and empty nesters.

Artisanal Toast is a hit in the media with features on Today, GMA, and NPR, and on the pages of The New Yorker, San Francisco Chronicle, Guardian, and Bon Appétit.

About the Author:

Raquel Pelzel is an award-winning food writer and cookbook collaborator. She has written recipes for Saveur, Wall Street Journal, Every Day with Rachael Ray, and Edible Manhattan, and is a cookbook columnist for Epicurious. She was an editor at Cook's Illustrated and senior food editor and test kitchen director for Tasting Table. Toast is Raquel’s first solo cookbook. She lives in Brooklyn.