Author: Von DiazAn intimate reflection on tropical island cooking's bold flavors and big stories, with 125 recipes, from celebrated food writer Von Diaz. The islands spanning the Indian, Atlantic, and Pacific Oceans are remarkable places, sharing dozens of ingredients and cooking techniques, including marinating, pickling and fermentation, braising and stewing, frying, grilling and smoking, and steaming and in-ground roasting. Bold flavors drip from the edges of each dish with tastes that represent stories of resistance, persistence, and wisdom passed down from generation to generation. This narrative cookbook by writer, documentary producer, and author Von Diaz travels across oceans and nations to uplift the shared ancestral cooking techniques of these islands in more than 125 recipes, including intimate profiles of the historical context of each technique, stories from islanders, and step-by-step guides for recreating them at home. Recipes include: Coco Bread from Jamaica Arroz con Jueyes (Stewed Crab Rice) from Puerto Rico Masikita (Papaya-Marinated Beef Skewers) from Madagascar Bebek Betutu (Roasted Duck in Banana Leaf) from Indonesia Lechon Kawali (Crispy Fried Pork Belly) from the Philippines Bright citrus and vinegars, verdant herbs, slow-cooked and smoky grilled meats, fresh seafood, aromatic rice, and earthy root vegetables: These flavors, found in the meals and recipes across these island nations pair remarkably well together, despite distance and cultural differences. The ingredients and deep-rooted cooking techniques in each of these recipes typify the harmonious, synchronous spirit found in each culture's unique cuisines. Even amid environmental chaos and food insecurity, islanders cook in ways that are soul nourishing and flavorful. Islas is about preserving the wisdom, values, and resilience of the people who live in some of the most volatile, vulnerable places on this planet. Each recipe, an archive of strategies for persistence, creativity, and ingenuity, provides a path for cooking delicious food. But above all, these stories and recipes acknowledge that cooking delicious food for others is always a selfless act. AN AUTHENTIC DEEP DIVE INTO UNDERREPRESENTED FOODWAYS: Amid environmental chaos and food insecurity, and with limited ingredients, islanders cook in ways that are soul nourishing and emphasize flavor. This book expertly and authentically presents the diverse recipes and techniques of the islands of the Indian, Atlantic, and Pacific Oceans. DETAILED RECIPES AND FULL-COLOR PHOTOGRAPHS: Each of the techniques and recipes are paired with lots of how-tos and step-by-step guides, including key historical and scientific background to help you master these delicious recipes--from quick pickles to soups, stews, and barbecues--at home. EXPERT AUTHOR AND A LEADING VOICE: Von Diaz is a celebrated author and seasoned food researcher who has dedicated her life to bringing forth unique food stories and the people behind them. Perfect for: Anyone interested in learning more about AAPI cooking and cuisine A great hostess gift or self-purchase for those who enjoy entertaining and exploring food cultures around the world An educational and practical resource for sustainable cooking enthusiasts Special occasion, holiday, or birthday present for foodies and cookbook collectors Those who enjoy Salt, Fat, Acid, Heat; Coconut & Sambal; Cook Real Hawai'i; and Ottolenghi cookbooks About the AuthorVon Diaz is an Emmy Award-winning documentarian and food historian. She is the author of Coconuts & Collards: Recipes and Stories from Puerto Rico to the Deep South and Islas: A Celebration of Tropical Cooking (March 2023). She is also the founder of La Piña--a Substack newsletter covering the people, ingredients, and systems that shape global cuisine. Born in Puerto Rico and raised in Atlanta, GA, she explores the intersections of food, culture, and identity. She has contributed recipes and essays to a number of cookbooks and anthologies and is a frequent contributor to the New York Times, the Washington Post, NPR, StoryCorps, Food & Wine, and Bon Appétit, among many others. In addition, she taught food studies and oral history at Duke University and the University of North Carolina, Chapel Hill, and food writing and audio production workshops at New York University and The New School. She currently sits on the Advisory Board for the Toni Tipton Martin Foundation and is a member of the Journalism Committee for the James Beard Foundation.

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Author: Joe YonanDiscover the richness of global vegan cuisine with more than 300 mouthwatering recipes for flavorful staples, weeknight meals, and celebratory feasts, from a James Beard Award-winning food writer."Packed with so many vibrant, inventive recipes that you won't know what to try first!"--Jeanine Donofrio, creator of Love & Lemons Plant-based eating has been evolving for centuries, creating a storied base of beloved recipes that are lauded around the globe. Mastering the Art of Plant-Based Cooking is the first book to collect these dishes and wisdom into a single volume, treating vegan food as its own cuisine, worthy of mastery. As an award-winning food editor and writer, Joe Yonan has spent years reporting on and making plant-based foods. With his finger on the pulse of this ever-growing cuisine, he has collected recipes and essays from prominent food writers in the plant-based sphere, creating a book that shows the true abundance of vegan food around the world, offering something for everyone. The book opens with an in-depth pantry section, showing how to create homemade versions of foundational ingredients like milks, butters, stocks, dressings, and spice mixes. The following chapters build on these elements, with recipes for meals throughout the day like: - Smoky Eggplant Harissa Dip- Chile-Glazed Sweet Potato and Tempeh Hash- Citrus and Mango Salad with Fresh Turmeric and Cucumbers- Bibimbap with Spicy Tofu Crumbles- White Pizza with Crispy Cauliflower and Shitakes- Enchiladas Five Ways- Black Tahini Swirled Cheesecake With numerous variations on base recipes, an extensive dessert section, hundreds of vegan meals, and stunning photography, Mastering the Art of Plant-Based Cooking will become a mainstay in your kitchen, delivering new ideas for years to come.About the AuthorJoe Yonan is the two-time James Beard Award-winning food and dining editor of The Washington Post. He is the author of Cool Beans, which was named one of the best cookbooks of the year by Food Network, NPR, Forbes, Wired, and more. Joe was a food writer and travel section editor at The Boston Globe before moving to Washington to edit the Post's food section. He writes the Post's "Weeknight Vegetarian" column and for five years wrote the "Cooking for One" column, both of which have won honors from the Association of Food Journalists.

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Author: Kelsey Barnard ClarkSouthern Grit author, Top Chef winner, TV personality, and queen of Southern hospitality Kelsey Barnard Clark presents more than 100 irresistible recipes perfect for a crowd, plus all the expert wisdom and inspiration you need to host exceptional gatherings. Call some friends, arrange some flowers, and whip up a quick bite. Let's get the party started, y'all! Chef Kelsey Barnard Clark catered her first wedding at age fifteen and has been hosting events ever since. In these pages, Kelsey distills her hard-earned party-planning wisdom into practical advice for newbie and experienced hosts alike: "I've made all the mistakes already, lived to tell the tale, and want to give you the benefit of my experience so you can stop worrying and start celebrating. This is a self-help book for throwing the damn party." With more than 100 crowd-pleasing recipes, this book has everything you need to do just that, demonstrating how easy it can be to host anything from a casual stop-by, low country boil, or BYO burger night to a bridal shower brunch, formal French dinner, or hunting season feast. No matter the event, Kelsey's wide-ranging and accessible recipes make entertaining a joy, never a chore. Recipes include such gems as: NOLA Barbecue Shrimp Southern-Style Ramen KBC's Smoked Brisket Zucchini Gratin White Sparkling Sangria Bananas Foster And many more Southern classics with a twist (and classics with a Southern twist) like Jambalaya, Hot Honey Chicken, Green Pickled Tomatoes, and Beignets Helpful tips on tablescaping, flower arranging, menu planning, food buying, and more ensure you have the confidence and know-how to pull off a memorable celebration of any size. Brimming with beautiful food and lifestyle photography, Southern Get-Togethers is a must-have manual on Southern hospitality and a lively, delicious, all-around cookbook that's calling for a space on your shelf. TALENTED TOP CHEF: Kelsey has proven her unparalleled cooking chops time and again, from winning the title of Top Chef (and Fan Favorite!) to working in Michelin-starred kitchens in New York, running her own restaurant and catering company, and writing her first bestselling cookbook. A Food Network star and frequent media guest, Kelsey's cooking skills are indisputable, and her food is downright delicious. This book, filled with dishes Kelsey loves to cook for her family and friends, further proves that she is the Southern Martha Stewart. MENUS FOR EVERY OCCASION: Recipes are organized by occasion, and the book provides full menus for every event, including homemade and store-bought items. BYO Burger Night offers recipes for three burger sauces and an orzo side salad, suggested store-bought and five-minute sides, and instructions for setting up the best-ever burger and milkshake bars. Paella Night provides recipes for Paella, Pan con Tomate, Flan de Leche, and Spanish Red Sangria. Southern Get-Togethers shows that entertaining doesn't have to be difficult or time-consuming. Everything you need to host an unforgettable evening is in these pages. SOUTHERN HOSPITALITY EXPERTISE: This cookbook is packed with genuinely helpful advice for setting a table, planning a menu, ordering enough liquor for a party, arranging a flower centerpiece, being a gracious host and guest, cohosting with a friend, and more. Kelsey keeps it real with no-fuss entertaining tips that make it easy for anyone to host a get-together--whether a casual happy hour with girlfriends, a beachside BBQ for thirty people, or an intimate but impressive holiday feast. RECIPE PHOTOS & MUCH MORE: Brimming with gorgeous photos of garden parties, cozy dinners, seaside boils, and Southern life, this is more than just a collection of recipes. You'll want to flip through this book and take inspiration from the beautiful imagery as much as you'll want to cook from it. Perfect for: Home cooks who enjoy Southern food People who like to host casual gatherings, family parties, and other events Amateur hosts looking for tips, as well as experienced hosts looking for new and interesting recipes Followers of Kelsey on social media and TV and those who enjoyed her first cookbook Fans of Joanna Gaines, Ree Drummond, Reese Witherspoon's Whiskey in a Teacup, or Vivian Howard's Deep Run Roots About the Author Kelsey Barnard Clark is a Southern chef, TV personality, hostess extraordinaire, and the author of Southern Grit. She's trained in some of the best Michelin kitchens and continues to hone her craft, competing against the best chefs in the world on Food Network and beyond. Kelsey was the winner and Fan Favorite of Top Chef's season 16. She runs a catering business and eatery, KBC, in Alabama, where she lives with her husband and two children.

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