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Two masters of composition-a chef and a perfumer-present a revolutionary new approach to creating delicious, original food. In a world awash in cooking shows, food blogs, and recipes, the art of flavor has been surprisingly neglected. The multibillion-dollar flavor industry practices its dark arts by manipulating synthetic ingredients, and home cooks are taught to wield the same blunt instruments: salt, acid, sugar, heat. But foods in their natural...
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Matty Matheson is known as much for his amazing food as his love for life, positive mental attitude, and epic Instagram account. This debut cookbook is about Matty's memories of the foods that have defined who he is. With a drive to share his zest for life, he creates dishes within these pages that reinterpret the flavors of his youth in Canada, as well as the restaurant fare for which he has become so well-known. Interpretations of classics like...
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With recipes for gumbos and stews, plus okra pickles, tofu, marshmallow, paper, and more
Chris Smith's first encounter with okra was of the worst kind: slimy fried okra at a greasy-spoon diner. Despite that dismal introduction, Smith developed a fascination with okra, and as he researched the plant and began to experiment with it in his own kitchen, he discovered an amazing range of delicious ways to cook and eat it, along with ingenious and surprising...
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"Most chronic diseases actually begin in the gut. Did you know that there's also a powerful gut brain connection and whatever inflames your gut will eventually inflame your brain, causing memory loss, brain fog, fatigue, and invite all kinds of neurodegenerative diseases into your brain, but when you heal your gut, it helps to protect your brain."--