Your Search Results
-
-
Association des éditeurs des Hauts de France
High quality titles from a selection of French independent publishers
View Rights Portal
-
Promoted Content
May 2018Sweet Heat
by Dave DeWitt
Since the ancient Mayas, sweet tastes and chiles have put their pleasure into a single palate-pleasing package. Now here's a guide to the most delicious ways you can yield to those same irresistible desires.
-
Promoted Content
Children's & young adult: general non-fiction2021A Delicious History of Ukraine
by Masha Serdiuk
What is Ukrainian cuisine? Who invented borscht? Where did the holubtsi (cabbage rolls) come from? And why are Ukrainian varenyky (dumplings) called relatives of Chinese dim sums? Answers to these questions can be found in this book. In an interesting accessible form, we tell children the history of the Ukrainian gastronomy. They will find out what famous Ukrainians loved to eat. We will explain in a plain way how the cuisine of Halychyna differs from that of Volyn and Polissya regions. We will also map all the “delicious” places in the country. Furthermore, of course, young readers will learn how to cook cult Ukrainian dishes.
-
Trusted Partner
April 2018New Mexican Chiles
by Dave DeWitt
As the foods and recipes of Mexico have blended over the years into New Mexico's own distinctive cuisine, the chile pepper has become its defining element and single most important ingredient. Though many types were initially cultivated there, the long green variety that turned red in the fall adapted so well to the local soil and climate that it has now become the official state vegetable.To help chefs and diners get the most from this unique chile's great taste–without an overpowering pungency–Dave DeWitt, the noted Pope of Peppers, has compiled a complete guide to growing, harvesting, preserving and much more–topped off with dozens of delicious recipes for dishes, courses, and meals of every kind.
-
Trusted Partner
March 2017Jalapeños
by Dave DeWitt
It's one of the most popular chile peppers in the world, and the number of ways it can transform a meal–and be transformed–is endless. Now, Dave DeWitt, the acknowledged Pope of Peppers, has harvested his decades of experience to create a mouth-watering combination of knowledge and delightful, delectable recipes.The ways you can enjoy these delicious peppers are virtually infinite, and DeWitt knows them all: from breakfast through dinner and dessert; in sauces, soups, side dishes, and salads.Planning them, growing them, preserving them, and–best of all–devouring them, jalapeños have never been so interesting and delicious as Dave DeWitt makes them here.
-
Trusted Partner
March 2017The Essential Chile Sauce Guide
by Dave DeWitt
They're everywhere! Thirty years ago, the only liquid hot stuff you could find outside Louisiana was Tabasco Sauce, but now hundreds of brands are falling off the shelves and being sold online.The love of spicy foods has become a full-fledged movement, and hot sauces are at the molten core of this major culinary change. Now, Dave DeWitt has gone global to assemble this gourmet guide to the tastiest ways to indulge.From the nation's hotbeds through Latin American lava and the steamy Caribbean to the sauces of the spice route, DeWitt's rich range of recipes makes clear why hot sauces are more than a trend, more than a cuisine–they're a way of life!
-
Trusted Partner
Children's & YALa sopa más rica y otros cuentos (The most delicious soup and other stories)
by Mariana Ruiz Johnson
The most delicious soup and other stories brings together five stories that take place in the village of Villa Verde, the place where all the characters live and interact. The stories are apparently very simple, yet they offer readers a delicate literary experience woven from references, ways of naming the world, images, and experiences typical of young children. This book, moreover, shares many elements with comics. In fact, we could see it as a comic for very young children, where the author, Mariana Ruiz Johnson, has used nib and Indian ink and digital color to provide readers with images in warm colors and a very rich illustration work with thousands of details for the delight of readers.
-
Trusted Partner
June 2016Eat to Beat Alzheimer's
by Francie Healey
Eat to Beat Alzheimer's offers a practical guide and an empowering tool to bring nourishing, healthful, and delicious food into the lives of people concerned about Alzheimer's and other cognitive problems. Almost 9 million people in the U.S. suffer from Alzheimer's and other forms of dementia, and the toll is rapidly increasing. This book will appeal to everyone concerned about dementia and memory loss in either themselves or a loved one.Recent research makes clear that the impact of aging on the brain can be reduced by simple diet and lifestyle modifications. The delicious food choices and easy-to-prepare recipes in this book are based on the latest findings showing that they can help slow the progression of Alzheimer's and other conditions like it, or prevent them entirely.Readers will gain the knowledge and tools to take charge of their health by incorporating tasty, healing foods into their diet. The information in this cookbook will be as relevant and useful 20 years from now as it is today. And the recipes will still be just as delicious.
-
Trusted Partner
December 2023Delicious Book
by Pi Zhaohui
It consists of short children's stories such as "The Bread Wolf's Home" and "The Book of Good Eats", each of which stands on its own and is coherent as a whole. The Little Bakery introduces a new product, the Bread Book, which is nice to look at and delicious to eat. The bread books are so popular that the Story Lane Elementary School's Boys' Book Club, purchased a large number of bread books. However, they only ate but did not read, and the book club turned into a book eating club. Later, with the help of their teacher, they learn the proper way to use bread books.
-
Trusted Partner
Food & DrinkTaste of The Vegtable Dites
by Li Tao
This book starts with more than fifty stories about the original materials of vegetable dites. These charming stories not only record the process of discovering food but also moved you by authors’ unique real experience. These stores are divided into four chapter .Chapter One consists of some brief history of he vegetable dites on Chinese traditional Festival; Chapter Two describes some free growers which are treated as nutritious food now. Li Tao describes how linking our eating to seasonal rhythms can ensure a harmonious relationship between ourselves and the environment. Li Tao leads his kitchen brigade to innovate some popular traditional vegetable dites. Chapter Three introduces thrty-nine innovated delicious vegetable diet recipes appreciated by celebrity, as White Tea Mousse, Boiled Cha rice and Rice Cake in Fermented Rice wine etc are shared by some vegetarian director and actors. Chapter Four is a delightful look at the philosophy, history, and culture of tea in China and abroad. Tea is a significant volume in the study of vegetable dites and sure to become a classic in itself. Li Tao shares his experience of tea-tasing which make you think more deeply about the tea you drink, the vegetable food you eat and the life you own.
-
Trusted Partner
Prose: non-fiction2021WHY THE FRENCH ARE NOT GETTING FAT
by Andrii Aliokhin
Hello, I am Andrii Aliokhin. I have been an actor and a writer for many years living in two capitals: Kyiv and Paris. I was neither a tourist nor an immigrant. This allowed me to see our life and French life from a unique point of view. This book tells a story about what I had learned in France. Not from professional chefs or subtle connoisseurs of culinary delights, but from ordinary French men and women, who cook and eat in France. Real people who love, work, grieve, celebrate, raise children, walk dogs, and go to market in the course of their daily lives. So, you will find here my little stories about the French – memoirs and other nonsense, that actually is called life. In some way it is also a cookbook. Everything collected here are ordinary, simple, French recipes. All ingredients can be easily found on the shelvesof our stores. But this is not just a book about the kitchen. It’s about what I finally realized. I realized why the French are not getting fat. The book by Andre Aliokhin – the most famous and popular Ukrainian blogger. It’s bestseller in Ukraine. The German translation will be published soon.
-
Trusted Partner
National & regional cuisine2021Ukrainian Cuisine in 70 dishes
by Ievgen Klopotenko
This book contains 70 author’s recipes of ancient dishes, rethought in new ways, and divided into 9 sections: soups and broths, meat, fish, vegetables and mushrooms, porridg_x0002_es, drinks, snacks, bread and baked goods, and sweets. Besides recipes, the book contains many interesting facts about Ukrainian products and foods — how they were consumed before, why they are healthy, the best way to cook them
-
Trusted Partner
December 2018What to eat in pregnancy and confinement
by Li Ning
This book provides a scientific and reasonable diet plan for pregnant mothers and new mothers and provides nutrition guidance throughout pregnancy and childbirth. It reminds pregnant mothers and new mothers to take nutrition timely, comprehensively and evenly according to their own physiological changes and baby's growth needs. It also lists one-day reference diet and a variety of delicious and delicious nutritious and delicious recipes to help pregnant mothers and new mothers to help their babies The smooth birth and healthy growth of a nutrition reserve. In addition, there is also a corresponding diet therapy plan for some uncomfortable symptoms that are easy to appear during pregnancy and childbirth, such as vomiting, constipation, edema, stretch marks and weakness after childbirth.
-
Trusted Partner
Humanities & Social Sciences2021Ukraine. Food and History
by Olena Braichenko, Maryna Hrymych, Ihor Lylo, Vitaly Reznichenko
This book tells the story of Ukrainian cuisine by placing it in its cultural context and presenting Ukrainian cooking as part of the intangible cultural heritage of Ukraine. The publication also explores the potential of cultural diplomacy and includes recipes that will make you fall in love with Ukraine.
-
Trusted Partner
December 2019The Professional Handbook of Cider Tasting
by Travis Alexander, Brianna Ewing
In recent years, with the rise of the craft beverage movement, the cider industry has been through a period of rapid commercial and non-commercial growth. Tasting and quality control is a core aspect of successful cider making and it is essential for industry and researchers to characterize cider using a standard, quantifiable metric. This book is a research-based text for understanding both the theory and practice of effectively evaluating the sensory properties of cider. The Cider Tasting Professional Handbook includes content on the physiological basis of sensory evaluation, effective profiling of sensory evaluation, types and styles of cider, origins of cider quality attributes and direction for pairing cider with foods. The book also: - Covers a broad range of cider tasting techniques with associated technical explanations. - Provides data and research-driven information. - Contains sample sensory evaluation sheets, a tasting wheel, and guidance for creating fresh cider sensory standards and the utilization of various apple cultivars. Including a summary of the current global cider styles, this is an invaluable resource for commercial cidermakers, non-commercial cidermakers, students on cider production courses, researchers and other industry and stakeholder personnel.
-
Trusted Partner
Food & Drink2019The Crimean Tatar cuisine
by Olena Soboleva
After reading the book, you will discover a lot of dishes common among the Crimean Tatars at the beginning of the XX century. The book will help you better realize how the national cuisine changed as a result of the forced deportation of these people in 1944. The scientific text is accompanied by the native language of the old-timers, which gives it a special sound. The book was written by a researcher who has been studying the history and culture of the Crimean Tatar people for many years.
-
Trusted Partner
Food & DrinkThe Golden Book of Home Cooking
by Food & Life Studio
The Golden Book of Home Cooking is a beautifully printed cookbook with over 400 different approachable Chinese food recipes. The book collects recipes from the 10-year accumulation of seven food bloggers with more than 10 million followers, including Yuan Zhuzhu, Mi Tang, Xie Wanyun, Meng Xiangjian, Die Er, Liang Fengling and Cook Chen. Accompanied with audios of 419 recipes, videos of 84 recipes, and nearly 100 health tips, the book offers the first "visible and audible" grand feast to household chefs through a combination of media, allowing them to enjoy the benefits of technology and cook with love and passion.
-
Trusted Partner
FictionJuly 2015We Will Have Bread
by Miao Wei
“We will have bread, and we will have everything.” This is a motto that helps David Young survive hardship. As his food import company develops, he is wealthy, contented, and has plenty of time to try the best cuisine around the world. During a gourmet travel, he entered into relationship with Helen, a relationship built on shared passion for wining and dining and full of fascinating tasting trips. However, a sudden illness deprived David of his appetite and also his lover. Relying on an utterly healthy diet, David experiences changes not only in his daily routines, but also in his life desires.
-
Trusted Partner
Food & DrinkWeekly Plan of Starting food
by Liu Changwei
This book is a complete guide to starting food. It’s written by Liu Changwei who is a professional children dietitian. Baby’s parents can find the answers to the almost all of the fundamental problems easily, especially the weekly plans of starting food. There are 215 baby food recipes which are accumulated by Docter Liu by more than one year .These recipes can meet the nutrient requirements of baby( more than 6 months’ old ). There also are more than two hundreds attractive illustrations. Parents can find the nutrient information of each recipes from the topics easily. Delicious energy –giving food recipes are specially prepared for the sick baby. With the help of these recipes, baby can reply from the disease quickly.
-
Trusted Partner
The ArtsNovember 2022In good taste
How Britain’s middle classes found their style
by Ben Highmore, Christopher Breward
In postwar Britain, journalists and politicians prophesised that the class system would not survive a consumer culture where everyone had TVs and washing machines, and where more and more people owned their own homes. They were to be proved entirely wrong. In good taste charts how class culture, rather than being destroyed by mass consumption, was remade from flat-pack furniture, Mediterranean cuisine and lifestyle magazines. Novelists, cartoonists and playwrights satirised the tastes of the emerging middle classes, and sociologists claimed that an entire population was suffering from status anxiety, but underneath it all, a world was being constructed out of duvets, quiches and mayonnaise, easy chairs from Habitat, white emulsion paint and ubiquitous well-scrubbed, second-hand pine kitchen tables. This was less a world of symbolic goods and more an intimate environment alive with new feelings and attitudes.
-
Trusted Partner
Humanities & Social Sciences2021Taste of the Soviet Union: Food and Eaters in the Art of Life and the Art of Cinema (mid-1960s - mid-1980s)
by Olena Stiazhkina
This book is about Soviet people - women, men, children - who ate at home, at work, on the road, in kindergartens and schools, in the system of the Soviet canteens. It describes those who fought for their food in long queues to the empty shops, at collective farm markets, gathered it in their own gardens, obtained it through bribes and barter exchanges and stole it at workplaces. It is about those who created the food surpluses in the system of the shadow economy and about those who refused food as a way of rebellion against the system and about those who managed to preserve national cuisine despite its deliberate extermination by the Bolsheviks and calling national dishes "simple nationalism." Food culture is considered not only as a sign of the late Soviet consumer revolution, but also as one of the powerful mechanisms of social engineering and (self) coercion. The real world of Soviet eaters is analysed together with the artistic world where filmmakers created and broadcasted the images of Soviet food, as an object representing repressive society in which taste was as problematic and almost unattainable as food and freedom associated with taste and choice.
