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Roly was a grape, who was part of a bunch, Wondering if one day he’d be someone's lunch? The grapes were a group, a family, a team. Not really that special, or so it would seem... Meet Roly! He’s a purple, plucky, positive grape, who embarks on an exciting adventure and learns to believe in himself!
Nominated for a 2021 Taste Canada Award and now available in paperback, Bisous & Brioche will transport you to a rustic French cottage surrounded by vineyards—no matter where in the world your kitchen might be. For years readers of Laura Bradbury’s bestselling Grape Series memoirs have been clamouring for the secrets behind all the mouthwatering meals described in the stories about her life in Beaune, Burgundy. Together with her friend, photographer and cookbook author Rebecca Wellman, Laura shares recipes that have been handed down through her husband Franck’s family or passed on by French friends and neighbours, and that now feature regularly on the menu at her house. Bisous & Brioche features classics like vinaigrettes, madeleines, crêpes, crème fraîche, tarts, cassoulet, coq au vin—dishes whose names alone will warm the heart of any Francophile. The recipes are served up with anecdotes about their arrival in Laura’s life and are accompanied by Rebecca’s sun-soaked photos of market visits, meal prep, and lazy lunches in the vineyard.
Let's face it, today we are inundated with articles about cooking, food, and wine in almost every part of our lives. From The Wall Street Journal to Playboy Magazine, you'd be hard pressed not to find a commentary related to the subject of food. At a time when I'm trying to figure out my best financial opportunities or determine which girl of the SEC is the best looking, why am I being told how to cook something? The simple answer is women. Don't get me wrong, a quick glance at any men's magazine will always yield the same redundant taglines; "Lose your Gut," "1001 Financial Solutions," or "Score your Dream Job" on the cover. However, by now the majority of writers have exhausted the subjects of health, wealth, and power as a means to attract women, and they realize that cooking is just another avenue that they can use to appeal to the wants and needs of their readers. Don't trust me? Take a stroll through the magazine aisle at your local grocery store, and you might find that even Field and Stream has gone haute-cuisine on your latest hunt. Confused by the last sentence? Good, this book is for you.
WALL STREET JOURNAL BESTSELLER • A how-to guide for crafting beautiful and delicious cheese boards for entertaining and self-care, from the creator of the Cheese by Numbers method and the Instagram phenomenon That Cheese Plate “[Marissa Mullen] takes the guesswork out of the coolest, most solid thing to bring to any party or potluck: the cheese platter.”—Rachael Ray With her gorgeous, showstopping cheese and charcuterie boards, Marissa Mullen takes cheese to a whole new level. Her simple, step-by-step Cheese by Numbers method breaks the cheese plate down into its basic components—cheese, meat, produce, crunch, dip, garnish—allowing you to create stunning spreads for any occasion. This beautifully designed book goes beyond preparation techniques. According to Mullen, cheese plates can be an important form of artistic self-care, like flower arranging or meditative coloring books—but you can eat the results! That Cheese Plate Will Change Your Life celebrates the ways in which cheese brings people together, and how crafting a cheese plate can be a calming, creativity-bolstering act. With fifty exquisite, easy-to-make cheese and charcuterie plates, this book will teach you how to relax, enjoy, and indulge— to find your cheesy bliss.
A literary cookbook that celebrates food and poetry, two of life's essential ingredients. In the same way that salt seasons ingredients to bring out their flavors, poetry seasons our lives; when celebrated together, our everyday moments and meals are richer and more meaningful. The twenty-five inspiring poems in this book—from such poets as Marge Piercy, Louise Glück, Mark Strand, Mary Oliver, Billy Collins, Jane Hirshfield—are accompanied by seventy-five recipes that bring the richness of words to life in our kitchen, on our plate, and through our palate. Eat This Poem opens us up to fresh ways of accessing poetry and lends new meaning to the foods we cook.