Sibert Award Winner: This true story of five years of starvation in Ireland is “a fascinating account of a terrible time” (Kirkus Reviews). In 1845, a disaster struck Ireland. Overnight, a mysterious blight attacked the potato crops, turning the potatoes black and destroying the only real food of nearly six million people. Over the next five years, the blight attacked again and again. These years are known today as the Great Irish Famine, a time when one million people died from starvation and disease and two million more fled their homeland. Black Potatoes is the compelling story of men, women, and children who defied landlords and searched empty fields for scraps of harvested vegetables and edible weeds to eat, who walked several miles each day to hard-labor jobs for meager wages and to reach soup kitchens, and who committed crimes just to be sent to jail, where they were assured of a meal. It’s the story of children and adults who suffered from starvation, disease, and the loss of family and friends, as well as those who died. Illustrated with black and white engravings, it’s also the story of the heroes among the Irish people and how they held on to hope. “Bartoletti humanizes the big events by bringing the reader up close to the lives of ordinary people.”—Booklist (starred review)

100 vegan recipes that riff on Southern cooking in surprising and delicious ways, beautifully illustrated with full-color photography. Jenné Claiborne grew up in Atlanta eating classic Soul Food—fluffy biscuits, smoky sausage, Nana's sweet potato pie—but thought she'd have to give all that up when she went vegan. As a chef, she instead spent years tweaking and experimenting to infuse plant-based, life-giving, glow-worthy foods with the flavor and depth that feeds the soul. In Sweet Potato Soul, Jenné revives the long tradition of using fresh, local ingredients creatively in dishes like Coconut Collard Salad and Fried Cauliflower Chicken. She improvises new flavors in Peach Date BBQ Jackfruit Sliders and Sweet Potato-Tahini Cookies. She celebrates the plant-based roots of the cuisine in Bootylicious Gumbo and savory-sweet Georgia Watermelon & Peach Salad. And she updates classics with Jalapeño Hush Puppies, and her favorite, Sweet Potato Cinnamon Rolls. Along the way, Jenné explores the narratives surrounding iconic and beloved soul food recipes, as well as their innate nutritional benefits—you've heard that dandelion, mustard, and turnip greens, okra, and black eyed peas are nutrition superstars, but here's how to make them super tasty, too. From decadent pound cakes and ginger-kissed fruit cobblers to smokey collard greens, amazing crabcakes and the most comforting sweet potato pie you'll ever taste, these better-than-the-original takes on crave-worthy dishes are good for your health, heart, and soul.

THE SUNDAY TIMES BESTSELLER 'For bung-it-in-the-oven cooks everywhere, this is a must-have book: Diana Henry has a genius for flavour.' - Nigella Lawson Whether you're short of time or just prefer to keep things simple, From the Oven to the Table shows how the oven can do much of the work that goes into making great food. Diana Henry's favourite way to cook is to throw ingredients into a dish or roasting tin, slide them in the oven and let the heat behind that closed door transform them into golden, burnished meals. Most of the easy-going recipes in this wonderfully varied collection are cooked in one dish; some are ideas for simple accompaniments that can be cooked on another shelf at the same time. From quick after-work suppers to feasts for friends, the dishes are vibrant and modern and focus on grains, pulses and vegetables as much as meat and fish. With recipes such as Chicken Thighs with Miso, Sweet Potatoes & Spring Onions, Roast Indian-spiced Vegetables with Lime-Coriander Butter, and Roast Stone Fruit with Almond and Orange Flower Crumbs, Diana shows how the oven is the most useful bit of kit you have in your kitchen. Praise for How to Eat a Peach: 'This is an extraordinary piece of food writing, pitch perfect in every way. I couldn't love anyone who didn't love this book.' - Nigella Lawson '...her best yet...superb menus evoking place and occasion with consummate elegance' - Financial Times Food Book of the Year at the André Simon Food & Drink Book Awards 2019

A wider understanding of potato postharvest practices is needed to improve working relations between growers, agronomists, pathologists and crop store managers. Providing a comprehensive examination of international potato production, this book identifies which storage systems suit particular climatic zones as well as considering interactions between crop microclimate, dehydration, crop cooling, condensation and disease development. Potatoes Postharvest will guide the reader through the activities following harvest from store loading, store management, and grading to packaging and dispatch.

The Twin Cities boast a culinary scene that features locally-grown foods showcased in both local specialties and a variety of international traditions. The cities’ chefs, several of which have been nominated for the James Beard Award, take the freshest ingredients from the season picked right from the local orchards or farms to create inspired dishes the lure diners downtown. With recipes for the home cook from over 50 of the two city's most celebrated eateries and showcasing over 100 full-color photos featuring mouth-watering dishes, famous chefs, and lots of local flavor, Twin Cities Chef's Table is the ultimate gift and keepsake cookbook for both tourists and locals alike.

Named one of the Best Fall Cookbooks 2020 by The New York Times, Eater, Epicurious, Food & Wine, Forbes, Saveur, Serious Eats, The Smithsonian, The San Francisco Chronicle, The Los Angeles Times, The Boston Globe, The Chicago Tribune, CNN Travel, The Kitchn, Chowhound, NPR, The Art of Eating Longlist 2021 and many more; plus international media attention including The Financial times, The Globe and Mail, The Telegraph, The Guardian, The Independent, The Times (U.K.), Delicious Magazine (U.K.), The Times (Ireland), and Vogue India and winner of The Guild of U.K. Food Writers (General Cookbook). Finalist for the 2021 IACP Cookbook Award. "The Flavor Equation" deserves space on the shelf right next to "Salt, Fat, Acid, Heat" as a titan of the how-and-why brigade."– The New Yorker "Deep and illuminating, fresh and highly informative... a most brilliant achievement." – Yotam Ottolenghi "[A] beautiful and intelligent book." – J. Kenji López-Alt, author The Food Lab and Chief Consultant for Serious Eats.com Aroma, texture, sound, emotion—these are just a few of the elements that play into our perceptions of flavor. The Flavor Equation demonstrates how to convert approachable spices, herbs, and commonplace pantry items into tasty, simple dishes. In this groundbreaking book, Nik Sharma, scientist, food blogger, and author of the buzz-generating cookbook Season, guides home cooks on an exploration of flavor in more than 100 recipes. • Provides inspiration and knowledge to both home cooks and seasoned chefs • An in-depth exploration into the science of taste • Features Nik Sharma's evocative, trademark photography style The Flavor Equation is an accessible guide to elevating elemental ingredients to make delicious dishes that hit all the right notes, every time. Recipes include Brightness: Lemon-Lime Mintade, Saltiness: Roasted Tomato and Tamarind Soup, Sweetness: Honey Turmeric Chicken Kebabs with Pineapple, Savoriness: Blistered Shishito Peppers with Bonito Flakes, and Richness: Coconut Milk Cake. • A global, scientific approach to cooking from bestselling cookbook author Nik Sharma • Dives deep into the most basic of our pantry items—salts, oils, sugars, vinegars, citrus, peppers, and more • Perfect gift for home cooks who want to learn more beyond recipes, those interested in the science of food and flavor, and readers of Lucky Peach, Serious Eats, Indian-Ish, and Koreatown • Add it to the shelf with cookbooks like The Food Lab: Better Home Cooking Through Science by J. Kenji López-Alt; Ottolenghi Flavor: A Cookbook by Yotam Ottolenghi; and Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat.

Discover the incredible true story of how one of history's most successful potato farmers began life as a slave and worked until he was named the "Potato King of the World"! Junius G. Groves came from humble beginnings in the Bluegrass State. Born in Kentucky into slavery, freedom came when he was still a young man and he intended to make a name for himself. Along with thousands of other African Americans who migrated from the South, Junius walked west and stopped in Kansas. Working for a pittance on a small potato farm was no reason to feel sorry for himself, especially when he's made foreman. But Junius did dream of owning his own farm, so he did the next best thing. He rented the land and worked hard! As he built his empire, he also built a family, and he built them both on tons and tons and tons of potatoes. He never quit working hard, even as the naysayers doubted him, and soon he was declared Potato King of the World and had five hundred acres and a castle to call his own. From award winning author Tonya Bolden and talented illustrator Don Tate comes a tale of perseverance that reminds us no matter where you begin, as long as you work hard, your creation can never be called small potatoes.