iBookstore Top 50 Regional and Ethnic Cookbook Ebooks

The 50 most popular regional and ethnic cookbook ebooks available at Apple's iBookstore. The best seller chart listing top iBooks for cooking regional and ethnic food is updated daily.

Chart of the top regional and ethnic cookbook ebooks best sellers was last updated:

Cookbook Ebook Best Sellers

Top Regional and Ethnic Cookbook Ebook Best Sellers

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Chicano Bakes - Esteban Castillo Cover Art

Chicano Bakes

Chicano Bakes Recipes for Mexican Pan Dulce, Tamales, and My Favorite Desserts by Esteban Castillo

In this companion cookbook to Chicano Eats, the blogger, and winner of the Saveur Best New Voice People’s Choice Award shows off the sweet and dreamy side of Chicano cuisine in 80 recipes for irresistible desserts, cakes, tamales, pan dulce and drinks. With Chicano Eats: Recipes from My Mexican American Kitchen, Esteban Castillo offered his readers a look into his life, family, and culture. For Esteban, sharing stories and recipes from his childhood was a cathartic experience, and seeing so many people make and enjoy the foods that meant so much to him growing up was a dream come true. Now, this rising food star mines his culinary roots once more. Chicano Bakes features many of the mouthwatering delights Esteban enjoyed throughout his childhood, from Pan Dulce Mexicano (Mexican Sweet Bread), Postres (Desserts), and Pasteles (Cakes) to Antojitos (Bites) and Bebidas (Drinks). Here are easy-to-make recipes sure to become fan favorites, including:  Pan Dulce Mexicano (Mexican Sweet Bread) Conchas de Vainilla (Vanilla Conchas) Tres Leches Cake Churro Cheesecake Red Velvet Chocoflan Ponche de Granada (Pomegranate Punch) Tamales de Elote (Sweet Corn Tamales) Strawberry Guava Shortbread Bars Bolillos Polvorones Tamales de Chile Rojo (Red Chile Beef Tamales) Rompope (Mexican Milk Punch) Esteban encourages everyone—no matter their level of experience in the kitchen—to get baking, especially those in his community who may be intimidated or discouraged by other cookbooks that overlook their cultural tastes and traditions. Illustrated with more than 100 bright and inviting photographs that capture the flavor of the Chicano Eats brand, Chicano Bakes is an homage to a culture that has existed in the U.S. for generations—and whose influence continues to grow.

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Wild Figs and Fennel - Letitia Clark Cover Art

Wild Figs and Fennel

Wild Figs and Fennel A Year in an Italian Kitchen by Letitia Clark

Indulge in a year of Italian culinary bliss. Wild Figs & Fennel is not just a collection of seasonal recipes; it's a passport to the Mediterranean, a charming journey into the ease and pleasure that defines Italian life. Chef and food writer Letitia Clark brings together simple Italian flavours and lighter, modern interpretations with an aim to put the best of each seasons ingredients at centre stage. From refreshing summer salads to steaming bowls of wintery pasta, you’ll find classics such as Sausage Lasagne with Ricotta , Pecorino and Fennel and Orange Blossom and Honey Amaretti alongside more creative combinations of Lemon Ricotta Souffle Pancakes , Pumpkin Gnocchi Fried in Sage Butter and Ricotta, Lemon and Herb-Stuffed Courgette Flowers . The occasional addition of meat and fish enhances rather than dominates, making these dishes fit seamlessly into a modern way of eating. Whether you’re looking for a supper for one or cooking for a hungry crowd, Letitia's vibrant and accessible recipes will guide you through the year, drawing inspiration from Italy’s beautiful seasonal produce along the way.

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The Feel Good Foodie Cookbook - Yumna Jawad Cover Art

The Feel Good Foodie Cookbook

The Feel Good Foodie Cookbook
125 Recipes Enhanced with Mediterranean Flavors by Yumna Jawad

125 simple, healthy recipes that are all about marrying the Middle East to the Midwest and finding joy in the process—from the creator of the popular Feel Good Foodie blog “Yumna’s recipes are made with feel-good ingredients and with fewer than ten ingredients, plus her book is packed with practical advice in the kitchen.”—Gina Homolka , New York Times bestselling author of The Skinnytaste Cookbook During her childhood in Lebanese communities in Sierra Leone and Michigan, Yumna Jawad grew up eating home-cooked meals and learned time-saving shortcuts from her mother to prepare traditional, Middle Eastern recipes. As an adult, she started her blog Feel Good Foodie to make healthy cooking easy and helped fuel the “Baked Feta Pasta” trend that took over the internet. Now, in her first cookbook, she shares many more unfussy, healthy meals that are enhanced by Middle Eastern flavors.   These recipes will teach you exactly what her mom taught her: how to build savvy kitchen know-how that gives you the confidence to cook consistently for yourself and others. Be inspired by White Zucchini Pizza with Garlicky Labneh , Tomato Rice Pilaf , Harissa-Grilled Shrimp Skewers , Seven Spice Roast Chicken & Pomegranate Potatoes , Tahini-Glazed Cauliflower , perfect Crispy Falafel , Three-Ingredient Mango Sorbet , Zaatar Manakeesh , and Olive Oil Cake , which you can enjoy alongside bright green Mint-Basil Lemonade or a homemade Rose Latte .    Jawad loves simple ingredients, fresh flavors, and finding the balance between tradition and a little innovation. But, more than anything, she loves food that makes you exclaim this phrase after one bite: “So good!”

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Turkey and the Wolf - Mason Hereford & JJ Goode Cover Art

Turkey and the Wolf

Turkey and the Wolf Flavor Trippin' in New Orleans [A Cookbook] by Mason Hereford & JJ Goode

JAMES BEARD AWARD NOMINEE • IACP AWARD FINALIST • NEW YORK TIMES BESTSELLER • A fun, flavorful cookbook with more than 95 recipes and Power-Ups featuring chef Mason Hereford’s irreverent take on Southern food, from his awarding-winning New Orleans restaurant Turkey and the Wolf   “Mason and his team are everything the culinary world needs right now. This book is a testimony of living life to the most and being your true self!”—Matty Matheson ONE OF THE BEST COOKBOOKS OF THE YEAR: Los Angeles Times, Saveur, NPR, Vice, Delish, Garden & Gun, Publishers Weekly Mason Hereford grew up in rural Virginia, where his formative meals came at modest country stores and his family’s holiday table. After moving to New Orleans and working in fine dining he opened Turkey and the Wolf, which featured his larger-than-life interpretations of down-home dishes and created a nationwide sensation. In Turkey and the Wolf, Hereford shares lively twists on beloved Southern dishes, like potato chip–loaded fried bologna sandwiches, deviled-egg tostadas with salsa macha, and his mom’s burnt tomato casserole. This cookbook is packed with nostalgic and indulgent recipes, original illustrations, and bad-ass photographs.   Filled with recipes designed to get big flavor out of laidback cooking, Turkey and the Wolf is a wild ride through the South, with food so good you’re gonna need some brand-new jeans.

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Pulp - Abra Berens Cover Art

Pulp

Pulp A Practical Guide to Cooking with Fruit by Abra Berens

Named a Best Cookbook of Spring 2023 by Eater, Food & Wine, and more, and a Best Cookbook of the Year by Epicurious, Vice, Library Journal, and more. First vegetables, then grains, and now, fruit. This is the beautiful follow-up to Abra Berens's Ruffage and Grist, with more than 215 recipes and variations for using fruit in sweet and savory recipes to highlight seasonality and flavor. Pulp is a hardworking book of recipes that focuses on all the ways fruit can enhance simple, delicious mains—for example, by elevating roasted vegetables, garnishing soup, or adding perfume to a roasted pork or brisket. Unlike Ruffage and Grist, Pulp is about regularly incorporating fruit to add variety and seasonality to main dishes. Home cooks and bakers alike will rejoice in the alternately sweet and savory recipes such as Roast Chicken over Blueberries, Cornbread + Lemon; Melon, Cucumber + Chickpea Salad; and Rum-Plum Clafoutis. The book also features helpful reference material, a Baker's Toolkit, and more than 100 atmospheric photos, delivered with the can-do attitude and accessibility of the Midwestern United States. This next generous offering from beloved, trusted author Abra Berens is a necessary addition to any kitchen shelf alongside its predecessors and other mainstays like Plenty, Six Seasons, and Small Victories. THIS IS THE A TO Z OF FRUIT: The content is deep and authoritative, but also wide-ranging, with information and recipes for 15 different, widely accessible fruit varieties: Apples, Apricots, Blueberries, Cherries, Drupelet Berries (blackberries, raspberries, mulberries), Grapes, Ground Cherries (a.k.a. cape gooseberries), Melons, Nectarines + Peaches, Pears, Plums, Quince, Rhubarb, Strawberries, and Tart Round Fruits (cranberries, currants, gooseberries, lingonberries + autumn olive). Pulp features only fruits that grow in the Midwestern United States, so no bananas, passion fruit, or citrus here. CULINARY REFERENCE BOOK: Like Ruffage and Grist before it, Pulp is a truly useful reference cookbook. Organized by type of fruit, each chapter offers authoritative info and tips that the home cook can use to deepen their knowledge of ingredients and broaden their repertoire of techniques—all in the service of improving their meals. The recipes are simple, generally quick to prepare, and use ingredients that are easy to find and often already in your pantry. Plus, the many variations empower home cooks to flex their creativity and trust themselves in the kitchen. ONGOING SUCCESS: Ruffage was named a Best Cookbook for Spring 2019 by the New York Times and Bon Appétit, was a 2020 Michigan Notable Book winner, and was nominated for a 2019 James Beard Award. Grist was named a Best Cookbook for Fall 2021 by Eater and received a starred review from Publishers Weekly. Here's some strong praise for both books:  "Things in my kitchen have changed since Ruffage arrived. This organized, easygoing guide to 29 vegetables offers a few cooking methods for each one, supplemented by several variations." —Kim Severson, New York Times "[Ruffage] is a total classic in the making."—Christina Chaey, associate editor, Bon Appétit "Crammed with exciting ideas that encourage creativity, this lively book will quickly become an essential item in the home cook's library."—Library Journal (starred review) "[In Grist,] Berens encourages readers to start with ingredients they're excited about. . . . Interspersed features highlight working farmers and their areas of specialty, serving to illustrate issues that inform Berens's ethics and worldview." —Booklist "[In Grist,] Berens strolls through each category with representative methods (such as boiled, fried, and sprouted) with an eye toward variety and versatility over 125 recipes."—Chicago Reader DISTINCTIVE: In a super-chunky package (432 pages!) brimming with photos and accessible, delicious recipes, Pulp is not just a reference cookbook but a beautiful one at that. The three cookbooks are perfect for...

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Dinner in French - Melissa Clark Cover Art

Dinner in French

Dinner in French
My Recipes by Way of France: A Cookbook by Melissa Clark

NEW YORK TIMES  BESTSELLER • The beloved author of  Dinner in an Instant  breaks down the new French classics with 150 recipes that reflect a modern yet distinctly French sensibility. “Melissa Clark’s contemporary eye is just what the chef ordered. Her recipes are traditional yet fresh, her writing is informative yet playful, and the whole package is achingly chic.”—Yotam Ottolenghi NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY NPR • Delish • Library Journal Just as Julia Child brought French cooking to twentieth-century America, so now Melissa Clark brings French cooking into the twenty-first century. She first fell in love with France and French food as a child; her parents spent their August vacations traversing the country in search of the best meals with Melissa and her sister in tow. Near to her heart, France is where Melissa's family learned to cook and eat. And as her own culinary identity blossomed, so too did her understanding of why French food is beloved by Americans. Now, as one of the nation's favorite cookbook authors and food writers, Melissa updates classic French techniques and dishes to reflect how we cook, shop, and eat today. With recipes such as Salade Nicoise with Haricot Vert, Cornmeal and Harissa Soufflé, Scalloped Potato Gratin, Lamb Shank Cassoulet, Ratatouille Sheet-Pan Chicken, Campari Olive Oil Cake, and Apricot Tarte Tatin (to name a few), Dinner in French will quickly become a go-to resource and endure as an indispensable classic.

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Newt - Newt Nguyen Cover Art

Newt

Newt A Cookbook for All by Newt Nguyen

Newt's relatable charm and uproarious cooking videos have taken the internet by storm and now, he invites you to step into his world, where cooking is an adventure. His debut cookbook is for everyone, with more than 75 beginner friendly, hugely satisfying recipes. Best known for putting out hilarious cooking videos of bussin recipes to his more than 15 million followers online, Newt actually comes from very humble beginnings. His journey, from his tiny mobile-home kitchen, equipped with just a plug-in toaster oven and gas burner, to becoming a major TikTok sensation, is a testament to his unwavering belief: everyone, regardless of kitchen size, budget, or culinary experience, cook a mouthwatering masterpiece.  If you're not already following Newt, you're missing out—but you can catch up with his cookbook of more than 75 flavor-packed recipes. You’ll find not some of Newt’s favorites and greatest and most viral hits, all shared with Newt’s signature humor and constant encouragement:  Opening Acts: Starters and sides, like Bang-Bang Shrimp, Cheesy Garlic BreadFine, I’ll Eat My Vegetables: For the nutrition, like Chili Oil BroccoliniFried Chimken: A chapter dedicated to Newt’s first love, fried chicken.Put Down the Chopsticks: Foods you can eat without any utensils, like Spam Musubi or Quesabirria TacosMe Hangry: Quick yet filling meals, like Chicken Adobo and Beef Udon Kiss the Chef: Rizzed up date-worthy fare, including Red Wine Braised Shortribs Missing Home: Vietnamese dishes Newt grew up eating, like Pho and Braised Fish (Ca Kho To).Room for Dessert: “Not too sweet” ends to the meal, like Vietnamese Coffee Tiramisu Justice for the Support: Basic kitchen staples no one should go without, like Garlic Confit and Orange Salsa (Very Spicy) As Newt instructs, instead of relying on cup ramen to survive, take his hand. Walk through these recipes with him and learn how to cook.

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Nathalie Dupree's Shrimp and Grits - Nathalie Dupree & Marion Sullivan Cover Art

Nathalie Dupree's Shrimp and Grits

Nathalie Dupree's Shrimp and Grits by Nathalie Dupree & Marion Sullivan

The James Beard Award-winning cookbook author updates her comfort food classic with all-new photography and new recipes from Southern chefs. Nathalie Dupree was ahead of the curve with the first edition of  Shrimp and Grits . Now this Lowcountry combo is found not just across the south, but on restaurant menus all around the country. This updated edition features new recipes from some of today’s finest southern chefs and restaurants, including Donald Barickman’s Pan-Fried Grits Cakes with Shrimp, Leeks & Tomato Gravy, and Charleston Grill’s Shrimp with Madeira & Parmesan Grits.

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The Mediterranean Dish - Suzy Karadsheh Cover Art

The Mediterranean Dish

The Mediterranean Dish 120 Bold and Healthy Recipes You'll Make on Repeat: A Mediterranean Cookbook by Suzy Karadsheh

NEW YORK TIMES BESTSELLER • The highly anticipated debut cookbook from the creator of The Mediterranean Dish website, with more than 120 recipes for bright and flavorful Mediterranean diet-inspired meals. “I want to cook everything in this book! It’s not just beautiful—the recipes are fresh and exciting.”—Gina Homolka, New York Times bestselling author of the Skinnytaste cookbooks What began as one of the first online Mediterranean food blogs has blossomed into the leading site for modern Mediterranean cooking and lifestyle with millions of readers—and now it is the inspiration for the long-awaited first cookbook from Suzy Karadsheh . In her cookbook, Suzy brings cross-culturally inspired dishes from throughout the Mediterranean into American home kitchens, using easy-to-find ingredients and easy-to-follow, tested-to-perfection recipes to make your meals more vibrant, delicious, and yes—even a little healthier, too!     Born and raised by the sea in Port Said, Egypt, Suzy lived in Michigan and Des Moines with her family before moving to Atlanta, where she now lives. Her modern cooking reflects the rich and complex traditions of the Mediterranean and Middle East, from Greece and southern Spain to Jordan and Tunisia, as well as inspiration from her new Southern roots. Practical and weeknight-easy recipes include: Spanakopita Egg Muffins, Chicken Shawarma Bowls, Garlicky Spinach and Chickpea Soup with Lemon and Pecorino Romano, Roasted Asparagus Salad with Cherry Tomatoes and Basil, Middle Eastern Rice Pilaf with Toasted Vermicelli and Pine Nuts, Orange-Cardamom Olive Oil Cake, and of course Homemade Pita Bread to serve with just about everything.    Suzy’s winning combination of approachable instructions, reliable recipes, stunning photography, charming authentic stories, and simple assemblies is sure to thrill anyone hungry to eat healthier food that bursts with flavor and spice.

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The Blue Zones Kitchen - Dan Buettner Cover Art

The Blue Zones Kitchen

The Blue Zones Kitchen
100 Recipes to Live to 100 by Dan Buettner

Best-selling author Dan Buettner debuts his first cookbook, filled with 100 longevity recipes inspired by the Blue Zones locations around the world, where people live the longest. Building on decades of research, longevity expert Dan Buettner has gathered 100 recipes inspired by the Blue Zones, home to the healthiest and happiest communities in the world. Each dish--for example, Sardinian Herbed Lentil Minestrone; Costa Rican Hearts of Palm Ceviche; Cornmeal Waffles from Loma Linda, California; and Okinawan Sweet Potatoes--uses ingredients and cooking methods proven to increase longevity, wellness, and mental health. Complemented by mouthwatering photography, the recipes also include lifestyle tips (including the best times to eat dinner and proper portion sizes), all gleaned from countries as far away as Japan and as near as Blue Zones project cities in Texas. Innovative, easy to follow, and delicious, these healthy living recipes make the Blue Zones lifestyle even more attainable, thereby improving your health, extending your life, and filling your kitchen with happiness.

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The British Table - Colman Andrews Cover Art

The British Table

The British Table A New Look at the Traditional Cooking of England, Scotland, and Wales by Colman Andrews

From a James Beard Award–winning author, a fresh take on traditional recipes from England, Scotland and Wales.   The British Table: A New Look at the Traditional Cooking of England, Scotland, and Wales  celebrates the best of British cuisine old and new. Drawing on a vast number of sources, both historical and modern, the book includes more than 150 recipes, from traditional regional specialties to modern gastropub reinventions of rustic fare. Dishes like fish pie, braised brisket with pickled walnuts, and a pastry shop full of simple, irresistible desserts have found their way onto modern British menus—delicious reminders of Britain’s culinary heritage. The book blends these tradition-based reinventions by some of the finest chefs in England, Scotland, and Wales with forgotten dishes of the past worthy of rediscovery.   “Colman Andrews[‘s] writing changes the way I cook, and I look forward to every book.  The British Table  is no exception.” –Alice Waters, founder of Chez Panisse and The Edible Schoolyard   “Leafing through these beautiful pages of unfussy food, I find myself wanting to cook everything, eat everything—or just climb on the first plane to England.” –Ruth Reichl, former editor-in-chief of Gourmet and author of My Kitchen Year   “Both a lovely and a loving book.” –Nigella Lawson, host of Simply Nigella and author of the award-winning cookbook, How to Be a Domestic Goddess   Colman Andrews is the recipient of eight James Beard Awards, including the 2010 Cookbook of the Year award for  The Country Cooking of Ireland . A founding editor of  Saveur , he is the author of several books on food.

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The Hummingbird Bakery Cookbook - Tarek Malouf Cover Art

The Hummingbird Bakery Cookbook

The Hummingbird Bakery Cookbook The number one best-seller now revised and expanded with new recipes by Tarek Malouf

The number one bestseller (more than 830,000 copies sold) now updated with new recipes. From their first shop in Notting Hill's Portobello Road, The Hummingbird Bakery introduced London to the delights of American-style baking. The simple yet spectacular recipes for indulgent cupcakes , muffins , pies , cheesecakes , brownies , cakes and cookies , in this, their first and bestselling cookbook, ensured that the home cook could create some Hummingbird magic in their own kitchens too. Now Tarek Malouf and The Hummingbird Bakers have created a new edition of the book, fine-tuning their classic recipes and introducing new bakes such as: Mile-high Chocolate Salted Caramel Cake Sticky Fig and Pistachio Cupcakes Hot Cross Bun Cupcakes Chocolate Cola Cake

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Shabbat - Adeena Sussman Cover Art

Shabbat

Shabbat Recipes and Rituals from My Table to Yours by Adeena Sussman

Instant New York Times bestseller Named a Best Cookbook for Fall 2023 by the LA Times , Food & Wine, Eater, WBUR, and Simply Recipes The author of Sababa returns with a collection of good-for-the-soul recipes that embody the spirit and pleasures of Shabbat As a child, Adeena Sussman looked forward to the magic of Shabbat—the traditional Jewish day of rest—all week. A treasured time when family and friends come together to relax, unwind, and revel in one another’s company during open-ended, tantalizing meals, Shabbat has been practiced all over the world and throughout history. In Sussman’s home, then and now, the Shabbat table is a centering force, a nourishing place where one and all are welcome. It’s an opportunity every week to feed the soul.     Because tradition dictates that the Sabbath is reserved for downtime, Shabbat cooking is all about smart techniques and sound prep. Nostalgic, cozy mains like Fig & Pomegranate Brisket and Bubbe’s Extra-Crispy Potato Kugel are crowd-pleasers and require little hands-on attention. Sides and bright salads like Moroccan Carrot Salad, Roasted Kohlrabi, Cherry & Feta Salad, and Sweet & Tart Eggplant Salad are best served at room temperature. With staples like Amba (pickled mango spread), Tomato Jam, and Schug-a-churri (a blend of Yemenite and South American condiments) on hand, it’s easy to punch up flavor and find something delectable to slather on challah. And from the showstopping Lemon Black-Sesame Bundt Cake to the rich comfort of Vegan Rice Pudding, there’s always something special for dessert.     Woven throughout the recipes is a rich portrait of Shabbat in Israel, where it is practically a national holiday. Taking us inside the kitchens and traditions of local cooks who have shared their most beloved recipes, Shabbat brings to life Sussman’s adopted home country with transporting, slice-of-life storytelling. Deeply personal and brimming with life, Shabbat inspires us all to embrace the delights of Shabbat. Now more than ever, Shabbat cooking is what we all need.

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Cook Slow - Dean Edwards Cover Art

Cook Slow

Cook Slow by Dean Edwards

'There is a time and a place for all types of cooking, but it was the process of slow cooking that really got my creative juices flowing and reinvigorated my passion for food. Since the day I started to cook, it wasn't just the end result that I loved, it was the process. The chopping, stirring, simmering and tasting along the way, makes the experience...I believe that cooking food slowly is the ideal method for transforming basic ingredients into something very special.' - Dean Edwards Cook Slow features 90 delicious slow cooker recipes, all with conventional oven options, which will make you fall back in love with food again. Dean's fresh approach allows you to fit the enjoyment of planning, preparing and creating a meal into a busy life. Enjoy family favourites such as Three cheese mac with chorizo crumb, Sticky cherry cola baby-back ribs and Slow cooker vegetable lasagne or try something new with Breakfast shakshuka, Pork belly bahn mi or Smoky ox cheek chilli nachos.

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The Mediterranean Refresh Under 30 Minutes - Veronica Miles Cover Art

The Mediterranean Refresh Under 30 Minutes

The Mediterranean Refresh Under 30 Minutes Fast Prepping for Clean Eating by Veronica Miles

Unlock the Flavors of the Mediterranean: Fast, Fresh, and Flavorful Recipes for a Healthier You! Experience the vibrant heart of the Mediterranean Diet with Veronica Miles' new cookbook, The Mediterranean Refresh Under 30 Minutes: Fast Prepping for Clean Eating . This compilation of 101 recipes delivers the rich flavors and healthy benefits of Mediterranean cuisine, made easy for the modern kitchen. Veronica transports you from your kitchen to hers, recounting heartfelt stories from Greece, Turkey, Libya, and Morocco, each reflected in her easy-to-follow recipes like Spanakotyropita and Couscous with vegetables and meat. These dishes, while flavorful and diverse, are connected by the common thread of the Mediterranean diet—a lifestyle known for promoting heart health and longevity. In this book, Veronica Miles not only provides the guide to crafting quick, mouthwatering Mediterranean dishes but also offers insights into the diet's health benefits and a set of principles for mindful and seasonal eating. These principles, along with a handy Mediterranean Food Pyramid, can aid in your journey towards a healthier lifestyle. The Mediterranean Refresh Under 30 Minutes: Fast Prepping for Clean Eating transcends its role as a cookbook, serving as your passport to a culinary and wellness journey. Whether you're a seasoned foodie or just a health-conscious individual, this book will be a delightful addition to your collection. Enjoy the journey to clean eating, Mediterranean-style, with Veronica Miles!

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Le Sud - Rebekah Peppler Cover Art

Le Sud

Le Sud Recipes from Provence-Alpes-Côte d'Azur by Rebekah Peppler

"Looking at the gorgeous photographs, you can’t help but wish you’d been invited to that picnic or long lunch in the shade of silvery olive trees. Peppler emphasizes the ease that comes from cooking with really good seasonal produce. Her recipes are lucid; her writing, relaxed and engaging."—The Wall Street Journal “Peppler’s voice-driven writing is a treat. . . . This sparkling collection will delight foodies and armchair travelers alike.”—Publishers Weekly, Starred Review From James Beard Book Award finalist Rebekah Peppler: The definitive guide to the food, drink, and lifestyle of southeastern Provence-Alpes-Côte d’Azur, featuring recipes that reflect the Provençal table from a modern perspective. The charms of le sud are many. The food culture is vibrant and season-focused; the tables are welcoming and convivial. In Le Sud, Rebekah Peppler distills these flavors, techniques, and spirit of the South of France into a never-before-seen collection of recipes, photographs, and stories. The region—and its many culinary viewpoints—spans from the snowcapped Southern Alps in the north to the French Mediterranean in the south, the Rhône River to the west, and Italy along its eastern border. And like many regions where landscapes and people happily crash into each other, the food is dynamic and exciting. Here are recipes—from drinks to savory to sweet—that capture the modern tables and life lived around them in the south of France today. Le Sud’s transporting photography expands our visual understanding of Provence outside solely lavender fields and endless summer holidays to showcase the geographically and culturally diverse region and its tables. As in À Table—her inspiring cookbook about dining the French way—Peppler’s recipes drip in home cook equity. Interwoven alongside the recipes and photography are fun, informative sidebars that reflect this perspective of eating and drinking in Provence-Alpes-Côte d’Azur and provide an inspiring, approachable guide to the south of France. Sidebars elevate a reader’s knowledge of southeastern French cooking and eating, from the wines of the region to after-dinner drinking to the (modern) Provençal cheese plate.    Le Sud is more than a recipe book; it is a dive into and a celebration of this abundant, enchanting region that has long captured the imaginations of many. ACCESSIBLE FRENCH COOKING: With dishes that are easy to make on a weeknight but impressive enough to serve at a party, Le Sud gives home cooks the tools they need to recreate the magic of a Provençal table anywhere in the world. Included are recipes that take you from start—Tapenades, Pissaladière, and Martini Provençal—to mains and sides—Market Day Roast Chicken and Potatoes, The Pasta I Crave Every Time I’m Near the Sea, and Ratatouille—through to the very end of the meal—Navettes, La Tropézienne, and Tarte au Citron. MORE THAN A COOKBOOK: With insight into the staples of South of France living, from Provençal wine to marché must-haves, tips on gathering, and the longstanding tradition of apéro, this book is so much more than a collection of recipes. A GORGEOUS GIFT FOR FRANCOPHILES: Shot in Provence-Alpes-Côte d’Azur, Le Sud is filled with Joann Pai's evocative photography. Readers will feel as if they are traveling through and seated around tables across the south of France. Perfect for: Francophiles the world over, readers with existing memories of France, and those who want to armchair travel alike. Anyone who loves to eat seasonally and cook with fresh ingredients. Relaxed cooks and hosts looking for recipes that are approachable for the home cook. Fans of Rebekah Peppler's work, including À Table, her James Beard Award–nominated book Apéritif, and her writing in the New York Times. People of all ages who like to plan unfussy meals with delicious food and minimal prep. Folks who dream of or are planning a trip to le sud.

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Half Baked Harvest Cookbook - Tieghan Gerard Cover Art

Half Baked Harvest Cookbook

Half Baked Harvest Cookbook Recipes from My Barn in the Mountains by Tieghan Gerard

125 of your new favorite recipes, featuring maximum flavor, minimum fuss, and the farm to table style that turned Half Baked Harvest from a beloved blog into the megahit cookbook series   “Recipes veer from Braised Pork Tamale Burrito Bowls to Crispy Buffalo Quinoa Bites with no logic other than flat-out good taste.”— Epicurious  Tieghan Gerard grew up in the Colorado mountains as one of seven children. When her dad took too long to make dinner every night, she started doing the cooking—at age fifteen. Ever-determined to reign in the chaos of her big family, Tieghan found her place in the kitchen. She had a knack for creating unique dishes, which led her to launch her blog, Half Baked Harvest. Since then, millions of people have fallen in love with her fresh take on comfort food, stunning photography, and charming life in the mountains.   While it might be a trek to get to Tieghan’s barn-turned-test kitchen, her creativity shines here: dress up that cheese board with a real honey comb; decorate a standard salad with spicy, crispy sweet potato fries; serve stir fry over forbidden black rice; give French Onion Soup an Irish kick with Guinness and soda bread; bake a secret ingredient into your apple pie (hint: it’s molasses). From Korean Beef, Sweet Potato, and Quinoa Bibimbap to Healthier Slow-Cooker Butter Chicken to Addictive Salted Caramel–Stuffed Chocolate Cookies, a striking photograph accompanies every recipe, making Half Baked Harvest Cookbook a feast your eyes, too.

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Momofuku - David Chang & Peter Meehan Cover Art

Momofuku

Momofuku A Cookbook by David Chang & Peter Meehan

With 200,000+ copies in print, this New York Times bestseller shares the story and the recipes behind the chef and cuisine that changed the modern-day culinary landscape.  Never before has there been a phenomenon like Momofuku. A once-unrecognizable word, it's now synonymous with the award-winning restaurants of the same name in New York City (Momofuku Noodle Bar, Ssäm Bar, Ko, Má Pêche, Fuku, Nishi, and Milk Bar), Toronto, and Sydney. Chef David Chang single-handedly revolutionized cooking in America and beyond with his use of bold Asian flavors and impeccable ingredients, his mastery of the humble ramen noodle, and his thorough devotion to pork.  Chang relays with candor the tale of his unwitting rise to superstardom, which, though wracked with mishaps, happened at light speed. And the dishes shared in this book are coveted by all who've dined—or yearned to—at any Momofuku location (yes, the pork buns are here). This is a must-read for anyone who truly enjoys food.

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My Mexico City Kitchen - Gabriela Camara & Malena Watrous Cover Art

My Mexico City Kitchen

My Mexico City Kitchen Recipes and Convictions [A Cookbook] by Gabriela Camara & Malena Watrous

The innovative chef and culinary trend-setter named one of  Time ’s 100 most influential people in the world shares 150 recipes for her vibrant, simple, and sophisticated contemporary Mexican cooking. IACP AWARD FINALIST • ART OF EATING PRIZE LONGLIST • NAMED ONE OF THE BEST COOKBOOKS OF THE SEASON BY  The New York Times  •  Bon Appétit  •  San Francisco Chronicle • Chicago Tribune Inspired by the flavors, ingredients, and flair of culinary and cultural hotspot Mexico City, Gabriela Cámara's style of fresh-first, vegetable-forward, legume-loving, and seafood-centric Mexican cooking is a siren call to home cooks who crave authentic, on-trend recipes they can make with confidence and regularity. With 150 recipes for Basicos (basics), Desayunos (breakfasts), Primeros (starters), Platos Fuertos (mains), and Postres (sweets), Mexican food-lovers will find all the dishes they want to cook—from Chilaquiles Verdes to Chiles Rellenos and Flan de Cajeta—and will discover many sure-to-be favorites, such as her signature tuna tostadas. More than 150 arresting images capture the rich culture that infuses Cámara's food and a dozen essays detail the principles that distinguish her cooking, from why non-GMO corn matters to how everything can be a taco. With celebrated restaurants in Mexico City and San Francisco, Cámara is the most internationally recognized figure in Mexican cuisine, and her innovative, simple Mexican food is exactly what home cooks want to cook.

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Tiffy Cooks - Tiffy Chen Cover Art

Tiffy Cooks

Tiffy Cooks 88 Easy Asian Recipes from My Family to Yours: A Cookbook by Tiffy Chen

The wildly popular blogger and TikTok sensation behind Tiffy Cooks shares 88 of her favorite easy, everyday, family-style recipes from across Asia. Tiffy Chen started blogging about food and recipes after learning to cook from her mother and grandmother. In her debut cookbook, Tiffy shares memories and recipes shaped by growing up in Taiwan—a country with rich culture, diverse cuisines, and some of the best street food in the world—along with beloved family recipes and unique dishes inspired by her travels across Southeast Asia. With eighty-eight (a very lucky number in Chinese culture) flavor-packed recipes, Tiffy offers her favorite quick and easy everyday dishes, like a classic Taiwanese Breakfast Sandwich and her grandmother’s Sesame Chicken Rice . Also included are family-style dishes to pass around and enjoy, from Drunken Chicken and Braised Five-Spice Beef to Garlic and Scallion Lobster and Braised Sticky Pork Belly . You’ll find favorites like bao, buns, wontons, and dumplings that are great to make in bulk—all freezer-friendly to help you save time and have them on hand for when the mood strikes! With gorgeous step-by-step photography and heartwarming stories about traveling in Asia and finding the best street food in Taiwan, Tiffy Cooks celebrates Asian food and family in this must-make collection of go-to, easy recipes.

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The French Chef Cookbook - Julia Child Cover Art

The French Chef Cookbook

The French Chef Cookbook by Julia Child

A beautiful new edition of the beloved cookbook capturing the spirit of Julia Child's debut TV show, which made her a star and is now featured as the centerpiece of Max's Julia. The French Chef Cookbook is a comprehensive (Aïoli to Velouté, Bouillabaisse to Ratatouille) collection of more than 300 classic French recipes. By 1963, Julia Child had already achieved widespread recognition as the bestselling author of Mastering the Art of French Cooking , but it wasn’t until her television debut with The French Chef that she became the superstar we know and love today. Over the course of ten seasons, millions of Americans learned not only how to cook, but how to embrace food. The series completely changing the way that we eat today, and it earned Julia a Peabody Award in 1965 and an Emmy Award in 1966.   From that success came The French Chef Cookbook, Julia’s first solo cookbook, written with all the wit, wisdom, and joie de vivre for which she is rightly remembered. Organized by episode—”Dinner in a Pot,” “Caramel Desserts,” “Beef Gets Stewed Two Ways”—the book, like the television show on which it is based, is a complete French culinary education, packed with more than 300 delectable recipes—including timeless classics like Cassoulet, Vichyssoise, Coq au Vin, Croissants, and Chocolate Mousse.   The definitive companion to Julia's groundbreaking television series, The French Chef Cookbook is now available in a beautiful new edition, sixty years after Julia first took to the airwaves.

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The Essential James Beard Cookbook - James Beard & Rick Rodgers Cover Art

The Essential James Beard Cookbook

The Essential James Beard Cookbook 450 Recipes That Shaped the Tradition of American Cooking by James Beard & Rick Rodgers

The best recipes from one of America's most influential food personalities in a big, delicious cookbook that delights in every category Known as the Dean of American Cooking, James Beard set a standard of culinary excellence that's still a benchmark today. He was an early television presence who helped shape what America ate in restaurants and cooked at home, and was both an innovative recipe writer and a scholar of American foodways, preserving classic dishes from the past for his readers to cook in the present. Compiled from twelve of his classic books and freshened for a modern audience, The Essential James Beard will stand with definitive and lively cookbooks such as The New York Times Cookbook and The Joy of Cooking . It covers the best and most necessary recipes in every category: - appetizers and hors d'oeuvres - soups - pastas and noodles - fish and shellfish - meat and game - rice, potatoes and stuffings - breads - desserts - and more

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Everyday Italian - Giada De Laurentiis Cover Art

Everyday Italian

Everyday Italian 125 Simple and Delicious Recipes: A Cookbook by Giada De Laurentiis

In the Food Network star's first book, Giada De Laurentiis helps you put a fabulous Italian dinner on the table tonight, for friends or just for the kids, with a minimum of fuss and a maximum of flavor. Everyday Italian is true to its title: the fresh, simple recipes are incredibly quick and accessible, and also utterly mouth-watering—perfect for everyday cooking. And the book is focused on the real-life considerations of what you actually have in your refrigerator and pantry (no mail-order ingredients here) and what you’re in the mood for—whether a simply sauced pasta or a hearty family-friendly roast, these great recipes cover every contingency. So, for example, you’ll find dishes that you can make solely from pantry ingredients, or those that transform lowly leftovers into exquisite entrées (including brilliant ideas for leftover pasta), and those that satisfy your yearning to have something sweet baking in the oven. There are 7 ways to make red sauce more interesting, 6 different preparations of the classic cutlet, 5 perfect pestos, 4 creative uses for prosciutto, 3 variations on basic polenta, 2 great steaks, and 1 sublime chocolate tiramisù—plus 100 other recipes that turn everyday ingredients into speedy but special dinners. What’s more, Everyday Italian is organized according to what type of food you want tonight—whether a soul-warming stew for Sunday supper, a quick sauté for a weeknight, or a baked pasta for potluck. These categories will help you figure out what to cook in an instant, with such choices as fresh-from-the-pantry appetizers, sauceless pastas, everyday roasts, and stuffed vegetables—whatever you’re in the mood for, you’ll be able to find a simple, delicious recipe for it here. That’s the beauty of Italian home cooking, and that’s what Giada De Laurentiis offers here—the essential recipes to make a great Italian dinner. Tonight.

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Italian Snacking - Anna Francese Gass Cover Art

Italian Snacking

Italian Snacking Sweet and Savory Recipes for Every Hour of the Day by Anna Francese Gass

From mid-morning coffee break spuntini to aperitivi happy-hour bites, explore the culture of Italian snacks and street foods in this mouthwatering cookbook. Italian food has captivated our taste buds for centuries. Combining simplicity and creativity, it enchants with an alchemy of high-quality ingredients, recipes tied to the specialties of each region, and the experience of being at the table. There is an entire category of smaller bites—spuntini—meant to be enjoyed at in-between-meal moments of the day. This snack cookbook by Italian food expert Anna Francese Gass introduces the American audience to the complete range of spuntini culture, with recipes drawn from all across the country. She shares recipes for spuntini di meta mattina (mid-morning snacks often enjoyed with a second—or third—coffee); merenda, the cherished after-school treat for children (that also offers adults a way to stave off hunger before dinner); and aperitivi, delightful early-evening Italian appetizers meant to be enjoyed with drinks. Also included is a chapter of delicacies from Italy's robust culture of street food (the one instance where Italians might eat on the go). Studded with gorgeous photography of both finished dishes and Italian food markets, cafes, bars, and pasticcerie, this book will elevate your snacking game to the Italian ideal. With simple yet creative recipes made from quality ingredients, this Italian cookbook brings the same small plate ethos of books like Snacking Cakes and Brilliant Bites to the spuntini, aperitivi, and street food specialties that define Italy's delightful snacking culture.

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Trisha's Table - Trisha Yearwood & Beth Yearwood Bernard Cover Art

Trisha's Table

Trisha's Table My Feel-Good Favorites for a Balanced Life: A Cookbook by Trisha Yearwood & Beth Yearwood Bernard

NEW YORK TIMES BESTSELLER • The country music superstar, Food Network standout, and bestselling author shows how delicious and wholesome dishes are part of a balanced lifestyle. Trisha Yearwood is as much a force in the kitchen as she is on stage. But after years of enjoying decadent Southern comfort food, her culinary philosophy is evolving. As Trisha says, “I have adopted an 80/20 rule: 80 percent of the time I make good choices; 20 percent of the time I let myself splurge a little.” Whether surprisingly virtuous or just a little bit sinful, the recipes in Trisha’s Table all bring that unmistakable authenticity you’ve come to love from Trisha. You’ll find brand-new dishes emblematic of the variety and balance Trisha champions. They skimp on anything but flavor, including dairy-free Angel Hair Pasta with Avocado Pesto, low-calorie Billie’s Houdini Chicken Salad, vegetarian Smashed Sweet Pea Burgers, and tasty, high-protein Edamame Parmesan, alongside too-good-to-give-up family favorites, such as Slow Cooker Georgia Pulled-Pork Barbecue, Chicken Tortilla Casserole, Snappy Pear-Cranberry Crumble, and Chocolate Chip Cookie Dough Balls. Trisha wants to feed her loved ones—and yours, too—food that tastes good and food that’s good for you . So pull up a seat at Trisha’s Table and dig in!

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Old-School Comfort Food - Alex Guarnaschelli Cover Art

Old-School Comfort Food

Old-School Comfort Food The Way I Learned to Cook: A Cookbook by Alex Guarnaschelli

How does one become an Iron Chef and a Chopped judge on Food Network—and what does she really cook at home? This special iBooks Author version of Old-School Comfort Food invites you to: - Connect to Alex’s Twitter feed , and Tweet back from your kitchen - Find recipes by season or meal - Shop quickly with aggregated shopping lists across multiple recipes, which you can e-mail to yourself - Cook with easy-to-read recipes , displayed step-by-step - View recipe headnotes, tips, and variations in pop-up windows Alex Guarnaschelli grew up in a home suffused with a love of cooking, where soufflés and cheeseburgers were equally revered. The daughter of a respected cookbook editor and a Chinese cooking enthusiast, Alex developed a passion for food at a young age, sealing her professional fate. Old-School Comfort Food shares her journey from waist-high taste-tester to trained chef who now adores spending time in the kitchen with her daughter, along with the 100 recipes for how she learned to cook—and the way she still loves to eat. Here are Alex’s secrets to great home cooking, where humble ingredients and familiar preparations combine with excellent technique and care to create memorable meals. Alex brings her recipes to life with reminiscences of everything from stealing tomatoes from her aunt’s garden and her first bite of her mother’s pâté to being one of the few women in the kitchen of a renowned Parisian restaurant and serving celebrity clientele in her own successful New York City establishments. With 75 color photographs and ephemera, Old-School Comfort Food is Alex’s love letter to deliciousness.

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Lidia's Mastering the Art of Italian Cuisine - Lidia Matticchio Bastianich & Tanya Bastianich Manuali Cover Art

Lidia's Mastering the Art of Italian Cuisine

Lidia's Mastering the Art of Italian Cuisine Everything You Need to Know to Be a Great Italian Cook: A Cookbook by Lidia Matticchio Bastianich & Tanya Bastianich Manuali

The ultimate master class —covering everything from ingredients to techniques to tools, plus more than 400 delectable recipes — f rom the Emmy-winning host of Lidia’s Kitchen, best-selling author, and beloved ambassador for Italian culinary traditions in America Teaching has always been Lidia’s passion, and in this magnificent book she gives us the full benefit of that passion and of her deep, comprehensive understanding of what it takes to create delicious Italian meals. With this book—coauthored with her daughter, Tanya—readers will learn all the techniques needed to master Italian cooking. Lidia introduces us to the full range of standard ingredients—meats and fish, vegetables and fruits, grains, spices and condiments—and how to buy, store, clean, and cook with them. The 400 recipes run the full gamut from classics like risotto alla milanese and Tagliatelle with Mushroom Sauce to Lidia’s always-satisfying originals like Bread and Prune Gnocchi and Beet Ravioli in Poppy Seed Sauce. She gives us a comprehensive guide to the tools every kitchen should have to produce the best results. And she has even included a glossary of cuisine-related words and phrases that will prove indispensable for cooking, as well as for traveling and dining in Italy. There is no other book like this; it is the one book on Italian cuisine that every cook will need.

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My Big Fat Greek Cookbook - Christos Sourligas, Evdokia Antginas & Angelo Tsarouchas Cover Art

My Big Fat Greek Cookbook

My Big Fat Greek Cookbook Classic Mediterranean Soul Food Recipes by Christos Sourligas, Evdokia Antginas & Angelo Tsarouchas

2020 finalist for the prestigious Next Generation Indie Book Awards! 65 Deliciously Authentic Recipes Straight from Mama’s Kitchen My Big Fat Greek Cookbook is a comprehensive, contemporary overview of Greek food, recipes, and family culture as documented by the son of a Greek immigrant as his mother neared the end of her life. “This Greek eating tragedy has a beginning (appetizer), a middle (main course), and an end (dessert),” Christos shared. “As my Mama is in her final act, it’s fitting that a quarter of her recipes are desserts. Bon appétit! Kali Orexi! (Insert the sound of breaking plates here . . .)” This is more than just a list of ingredients or series of steps, of course. It’s filled with simple recipes, gorgeous photographs, traditional meals, memories, and tidbits of information that draw family and friends to Greek tables time and again. It has everything from iconic egg-lemon sauce to rich soups, sweet pies, and traditional delicacies like rabbit stew and octopus with pasta, accompanied by tales of Greek history and insight into cultural nuances. Recipes include: • Meatballs (keftedes) • Lentils (fatkes) • Stuffed vegetables (gemistra) • Spinach pie (spanakopita) • Tzatziki • Spaghetti with cheese (makaronia me tyri) • Roast lamb (arni sto fourno) • Moussaka • Apple cake (milopita) • Ride pudding (rizogalo) • And more! With stunning photographs throughout and 65 deliciously authentic recipes, this book is a peek into a Greek family that has achieved what so many of us yearn for: a fuller, more meaningful, and joyful life, lived simply and nourished on real, delicious Greek meals that you can access anywhere with this cookbook on hand.

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Bobby Flay's Mesa Grill Cookbook - Bobby Flay Cover Art

Bobby Flay's Mesa Grill Cookbook

Bobby Flay's Mesa Grill Cookbook Explosive Flavors from the Southwestern Kitchen by Bobby Flay

Smoky, earthy, fruity, and spicy, the flavors of the Southwest have intrigued Bobby Flay ever since he was a young chef, eventually serving as the inspiration for the menu at his first restaurant, Mesa Grill. Now sixteen years later, Bobby’s bold and vivacious take on this cuisine has made him a fixture on America’s culinary scene and turned Mesa Grill into a veritable institution. In Bobby Flay’s Mesa Grill Cookbook , the celebrity chef invites you to join him in the kitchen of his famous restaurant to learn the secrets of his of his signature contemporary Southwestern cuisine. Here are 150 recipes for the drinks, appetizers, soups, salads, main dishes, sides, sauces, desserts, and brunch dishes that have earned Bobby his reputation for creating innovative combinations and big, rich flavors, including: - Grilled Asparagus and Goat Cheese Quesadillas with Tomato Jam and Cilantro Yogurt - Queso Fundido with Roasted Poblano Vinaigrette - Sweet Potato and Roasted Plantain Soup with Smoked Chile Crema - Grilled Shrimp Brushed with Smoked Chile Butter and Tomatillo Salsa - Seared Tuna Tostado with Black Bean Mango Salsa - Coffee-Rubbed Filets Mignons with Ancho-Mushroom Sauce - Spicy Coconut Tapioca with Mango and Blackberries Complete with a guide no tequila lover should be without, a list of must-haves for the Southwestern pantry, menu suggestions for festive occasions with friends and family, Bobby's pointers on basic cooking techniques, and 100 full-color photographs, Bobby Flay’s Mesa Grill Cookbook helps you re-create the fun and flavors of Mesa Grill in your own kitchen.

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Try This at Home - Richard Blais Cover Art

Try This at Home

Try This at Home Recipes from My Head to Your Plate: A Cookbook by Richard Blais

From Bravo’s Top Chef All-Stars winner Richard Blais, his very cool debut cookbook for home cooks looking to up their game in the kitchen. This special iBooks Author version of Try This at Home invites you to: - Hear Richard’s behind-the-scenes stories with exclusive audio - Connect to Richard’s Twitter feed , and Tweet back from your kitchen - Find recipes by your favorite ingredients - Shop quickly with aggregated shopping lists across multiple recipes, which you can e-mail to yourself - Cook with easy-to-read recipes , displayed step-by step - View recipe headnotes, tips, and tricks in pop-up windows A new way to make a dish is always on Richard Blais’s mind. He has a wildly creative approach—whether it’s adding coffee to his butter, which he serves with pancakes; incorporating the flavors of pastrami into mustard; making cannelloni out of squid; microwaving apple sauce for his pork chops; or cooking lamb shanks in root beer. In his debut cookbook, with equal degrees of enthusiasm and humor, he shares 125 delicious recipes that are full of surprise and flavor. Plus there are 25 variations to add more adventure to your cooking—such as making cheese foam for your burger or mashed sous vide peas to serve alongside your entrée. Dive into an exploration of your kitchen for both creativity and enjoyment. Now try this at home!

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Paula Deen's The Deen Family Cookbook - Paula Deen Cover Art

Paula Deen's The Deen Family Cookbook

Paula Deen's The Deen Family Cookbook by Paula Deen

"Many of the bonds my family has were forged over the dinner table and through the sharing of recipes. Cooking is the way we express our love for one another....I feel so lucky and blessed by the strong support and wonderful memories -- and the incredible recipes -- that my family has brought me. They are the heart and soul of this book." -- FROM THE INTRODUCTION Nothing is more important to Paula Deen than her family, and nothing makes that big family happier than sitting down to a meal together. In Paula Deen's The Deen Family Cookbook, Paula and the Deens, Hiers, Groovers, and Orts share their recipes and memories. Paula's beloved Aunt Peggy makes an Old-Fashioned Meat Loaf that's as good in sandwiches the next day as it is for dinner. Baby brother Bubba Hiers brings his Beer and Onion Biscuits to the table, and his daughter, Corrie, makes a simple but luscious Lemony, Buttery Baked Fish that's perfect for a weeknight dinner. (Her Carrot-Pecan Cupcakes with Cream Cheese Frosting are pretty tasty, too!) Son Jamie makes Huevos Rancheros, perfect for brunch, or try Bobby's Whole Wheat and Honey Pancakes. Husband Michael Groover knows his way around a grill: try his Company's Coming Grilled Steak and Veggie Supper for easy entertaining, and finish the evening with his Irish Coffee. Of course, there was no way The Lady herself was going to let her relatives have all the fun: Paula is, after all, Paula . She shares her recipe for the Ham and Chutney Biscuit Fingers she puts on the table at every family party as well as the Eggplant and Sausage Lasagna that went a long way toward getting the boys to eat their vegetables. And while there's plenty of butter, bacon, and mayonnaise in these pages, you'll find some of the lighter recipes that Paula enjoys, too: Seared Scallops with Pineapple-Cucumber Salsa is her first choice for a healthful but romantic supper with Michael, and Oven-Fried Chicken Breasts with Honey-Yogurt Drizzle lets Paula indulge in her favorite foods without guilt and with room for dessert. With more than 140 recipes and dozens of beautiful color photographs, there's something here for everyone. So invite over all those aunts, uncles, cousins, and friends, and treat them to some home cooking, Deen family style.

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Somethin' Outta Nothin' - Lorenzo Espada Cover Art

Somethin' Outta Nothin'

Somethin' Outta Nothin' 100 Creative Comfort Food Recipes for Everyone by Lorenzo Espada

Learn to make 100 delicious comfort food recipes outta nothin’ with the debut cookbook from social media chef Lorenzo Espada Lorenzo Espada, aka @eatwitzo, has a slogan he lives by: Let's make somethin’ outta nothin’ . Growing up, his mother and father always made a way out of nothing, whether it was making ends meet, making a good time out of a bad one, or simply just creating a good vibe out of thin air. Now, Zo cooks delicious comfort food recipes on social media for millions of people. But when he was beginning his culinary journey, he had no plan for what his next steps would be. With those five words ringing in his ears, he was able to make something out of nothing, by teaching himself to cook and growing his audience from the ground up. In his first full-length cookbook, he’s sharing his delicious, creative twists on traditional comfort food classics, like Twice-Baked Loaded Chicken and Broccoli Potatoes, Crab Cake Stuffed Cheddar Biscuits, and Peach Cobbler Pound Cake, for the first time. Along the way, he provides tips and tricks for beginner chefs who are just starting to explore their skills in the kitchen. No matter where your own cooking journey takes you, Zo’s going to teach you how to make somethin’ outta nothin’ .

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Authentic Polish Cooking - Marianna Dworak Cover Art

Authentic Polish Cooking

Authentic Polish Cooking 120 Mouthwatering Recipes, from Old-Country Staples to Exquisite Modern Cuisine by Marianna Dworak

Readers say it best : "A great assortment of recipes from my Polish heritage and new ones to try" & "Recipes easy to follow, ingredients readily available" • Polish cuisine is hearty and filling, and it is is not all meat and potatoes. This truly authentic cookbook makes a fantastic addition to any kitchen. • Organized by course, this cookbook features 120 recipes, including beet soup, cucumber salad, potato pancakes, Hunter’s Stew, pork and rice stuffed cabbage leaves, traditional “babka” cake, and of course, pierogies! • With easy-to-follow instructions for simple as well as more intricate dishes, a section on traditional holiday meals, estimated cooking times, and suggestions for healthy ingredient substitutions, this cookbook will teach anyone how to cook delicious Polish food.

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The Mediterranean Meal Plan Cookbook - Neda Varbanova Cover Art

The Mediterranean Meal Plan Cookbook

The Mediterranean Meal Plan Cookbook Simple, Nutritious Recipes to Eat Well, Feel Great and Look Fabulous by Neda Varbanova

Add Joy and Vitality to Your Life the Mediterranean Way Give your meals a Mediterranean makeover and get on the path toward lifelong health and wellness. Named the healthiest diet in the world for the fifth year in a row, the Mediterranean lifestyle centers on nutrient-rich fats, fresh veggies and balanced portions of protein all packed with vibrant flavors. Neda Varbanova makes this way of eating achievable for everyone. Her simple family-friendly recipes and 30-day meal plan provide a daily roadmap to forming healthy habits that can help you lose weight, sleep better, get glowing skin and reduce your risk for disease. Inside, Neda shares over 70 mouthwatering recipes for authentic Mediterranean meals with a fresh twist. Traditional staples like comforting Greek Lemon Chicken Soup (also known as Avgolemono), juicy Greek Meatballs (Keftedes) and succulent Greek Stuffed Vegetables (Gemista) are cooked with lean proteins and heart-healthy fats like extra-virgin olive oil. Reinvigorated favorites such as Low-Carb Eggplant Moussaka and Seared Scallops with Pesto and Zucchini Noodles are bursting with fresh veggies that satisfy carb cravings in a lighter way. Packed with wellness tips, low-carb ingredient swaps and luscious full-page photography with every recipe, this cookbook will become your daily source of inspiration to eat well and feel great.

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The Junior League Celebration Cookbook - Assoc. of Junior Leagues International Cover Art

The Junior League Celebration Cookbook

The Junior League Celebration Cookbook by Assoc. of Junior Leagues International

In the six decades since the publication of the first Junior League cookbook, local Junior League chapters have published more than two hundred individual volumes. With nearly 20 million copies in print, they are recognized and prized by home cooks around the country. These collections feature home kitchen-tested recipes that not only preserve regional food traditions but also have literally changed the quality of life in each community through the funds that they have generated. This collection includes more than four hundred recipes, ranging from classic dishes to contemporary fare that have never before been gathered into one volume. And the original essays on regional cooking and foodways plus dozens of menus make this cookbook engaging and informative as well as a trusted source for the best recipes. Packaged in an easy-to-use concealed spiral binding with a sturdy stain-resistant cover.

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Science in the Kitchen and the Art of Eating Well - Pellegrino Artusi & Murtha Baca Cover Art

Science in the Kitchen and the Art of Eating Well

Science in the Kitchen and the Art of Eating Well by Pellegrino Artusi & Murtha Baca

First published in 1891, Pellegrino Artusi's La scienza in cucina e l'arte di mangier bene has come to be recognized as the most significant Italian cookbook of modern times. It was reprinted thirteen times and had sold more than 52,000 copies in the years before Artusi's death in 1910, with the number of recipes growing from 475 to 790. And while this figure has not changed, the book has consistently remained in print. Although Artusi was himself of the upper classes and it was doubtful he had ever touched a kitchen utensil or lit a fire under a pot, he wrote the book not for professional chefs, as was the nineteenth-century custom, but for middle-class family cooks: housewives and their domestic helpers. His tone is that of a friendly advisor – humorous and nonchalant. He indulges in witty anecdotes about many of the recipes, describing his experiences and the historical relevance of particular dishes. Artusi's masterpiece is not merely a popular cookbook; it is a landmark work in Italian culture. This English edition (first published by Marsilio Publishers in 1997) features a delightful introduction by Luigi Ballerini that traces the fascinating history of the book and explains its importance in the context of Italian history and politics. The illustrations are by the noted Italian artist Giuliano Della Casa.

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Baking Chez Moi - Dorie Greenspan Cover Art

Baking Chez Moi

Baking Chez Moi Recipes from My Paris Home to Your Home Anywhere by Dorie Greenspan

A “culinary guru” and author of the award-winning Around My French Table and Baking: From My Home to Yours returns with an exciting collection of simple desserts from French home cooks and chefs With her groundbreaking bestseller Around My French Table, Dorie Greenspan changed the way we view French food. Now, in Baking Chez Moi, she explores the fascinating world of French desserts, bringing together a charmingly uncomplicated mix of contemporary recipes, including original creations based on traditional and regional specialties, and drawing on seasonal ingredients, market visits, and her travels throughout the country. Like the surprisingly easy chocolate loaf cake speckled with cubes of dark chocolate that have been melted, salted, and frozen, which she adapted from a French chef’s recipe, or the boozy, slow-roasted pineapple, a five-ingredient cinch that she got from her hairdresser, these recipes show the French knack for elegant simplicity. In fact, many are so radically easy that they defy our preconceptions: crackle-topped cream puffs, which are all the rage in Paris; custardy apple squares from Normandy; and an unbaked confection of corn flakes, dried cherries, almonds, and coconut that nearly every French woman knows. Whether it’s classic lemon-glazed madeleines, a silky caramel tart, or “Les Whoopie Pies,” Dorie puts her own creative spin on each dish, guiding us with the friendly, reassuring directions that have won her legions of ardent fans.

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French Countryside Cooking - Daniel Galmiche Cover Art

French Countryside Cooking

French Countryside Cooking Inspirational dishes from the forests, fields and shores of France by Daniel Galmiche

A Michelin-starred chef offers a fresh, sustainable approach to French country cooking—revealing how simple, local ingredients can create sophisticated dishes and reduce food waste. Daniel Galmiche—a Michelin-starred chef and author of the French Brasserie Cookbook —reveals how to make authentic French dishes using the ingredients found in the rural parts of the country—from orchard to meadow, river to seashore—in sustainable and stunningly inventive ways. French cooking centers around one maxim: start with quality ingredients, and the resulting flavor and freshness will shine. Daniel shows how to showcase even the humblest of ingredients and offers tips on how to source them sustainably and seasonally: Spice a peach to make a mouth-watering accompaniment to duck. Use a chicken carcass to create a beautifully clear and nourishing broth. Home-smoke cod fillets with fennel-infused smoke and serve with a warm bean salad.   With recipes organized by ingredient origin and tips on how to master chef-level techniques without fancy equipment, this beautiful cookbook will help you whip up authentic French cuisine—and reduce food waste—with simplicity.

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Mexican Food Made Simple - Thomasina Miers Cover Art

Mexican Food Made Simple

Mexican Food Made Simple by Thomasina Miers

If you love having friends and family round for dinner or simply rustling up fresh, fast food, Mexican cooking is fun, fantastic and full of flavour. One of its brightest stars, Wahaca chef and food writer Thomasina Miers shares the recipes she has gathered since she first fell in love with the country aged 18, reinventing the classics with accessible ingredients to demonstrate how exciting and delicious traditional Mexican food can be. Whether you're looking for street snacks full of punch, rich, hearty stews, or sensational, spicy wraps, Thomasina's Mexican Food Made Simple is bursting with recipes you'll want to eat and share: soft corn tacos and tostados; little cheesy things (Quesadillas); a great Mexican chille con carne; Grilled Seabass or succulent Lamb Chops with homemade salsas and tortilla chips; and to finish churros with chocolate sauce. The book features vibrant food photography throughout, and step-by-step guides to folding the perfect burrito, eating a taco (no knives and forks allowed), making a sizzling table salsa, and much more. And with Thomasina's guide to the world's hottest Chillis, ingenious cheats, and helpful menu planner, Mexican Food Made Simple has everything you need to put together a fantastic Mexican feast at home.

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The French Cook: Soups & Stews - Holly Herrick Cover Art

The French Cook: Soups & Stews

The French Cook: Soups & Stews by Holly Herrick

From the award-winning food writer and author of Tart Love , a step-by-step, French cooking class on soups & stews with plenty of recipes to try. Holly Herrick loves France and French cooking. And in this cookbook—her third in The French Cook series—she jumps into bowl after bowl of glorious French soups with inspired abandon and a generous dose of classical technique. Le Cordon Bleu trained chef and former resident of France focuses on the nuances and techniques for expertly layered flavors. Beginning with stocks, she continues with cold soups, classic soups and stews, creamy soups, and consommés in ensuing chapters, each one as delicious as the next. Similar to sauces (Herrick also penned The French Cook: Sauces ), soups are the ideal conduit for creating maximum texture and flavor. Only, with soups and stews, the cooking canvas is much broader and there is a precise yet playful emphasis on presentation and garnishes. Whether a sumptuous French Onion Soup topped with croutons and bubbling Gruyere, or a riff on a classic sauce in the creamy, velvety Soup Soubise topped with fried shallots, all you need to know about making perfect French soups is neatly tucked between 128 beautiful pages.

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The Mediterranean Refresh - Erika Simons Cover Art

The Mediterranean Refresh

The Mediterranean Refresh Meal Plan by Erika Simons

Mediterranean Diet Meal Planning Made Easy The Mediterranean Refresh Meal Plan is built on the foundation of the time-tested Mediterranean lifestyle and outlines the importance and key features of this amazing, healthy way of life. Over the next 8 weeks author, chef, and life coach, Erika Simons shares her experience on how to live your best and healthiest life through this amazing diet plan. The Mediterranean lifestyle is a way of life, not just simply a diet, and it’s as easy, fun, and delicious as it is healthy. Inside The Mediterranean Refresh Meal Plan , you will quickly understand how easy and fun it is to eat healthy, have more energy, and never have to count calories again! Inside you will find a complete 8-week diet plan that walks you through everything you need to know to be well on your way to loosing those unwanted pounds. These recipes include plenty of fruits and vegetables, whole foods, grains, and olive oil—and don’t forget about that glass of red wine! Jump in today and learn about this beneficial, immersive way of living, without ever having to worry about counting calories!

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Diala's Kitchen - Diala Canelo Cover Art

Diala's Kitchen

Diala's Kitchen Plant-Forward and Pescatarian Recipes Inspired by Home and Travel by Diala Canelo

Food and travel writer Diala Canelo shares 100 healthy, vegetable-forward recipes inspired by her international travel. On any given day, you'll find Diala Canelo travelling around the world, walking the streets of her favourite cities-- including Barcelona, Paris, Melbourne, Mexico City, Florence, and Santo Domingo, where she grew up near the sea--places that inspire her flavourful and nourishing cooking. Influenced by local flavours, fresh ingredients, and a passion for healthy meals made from scratch, Diala's recipes embrace the beauty in simply prepared, vegetable-forward, pescatarian-friendly cooking. Diala's Kitchen is a collection of bold and flavourful recipes inspired by home and travel, with stunning food and photography from afar, that food-lovers will want to cook and enjoy with family and friends. With over 100 recipes including Salmon Tacos with Chipotle Crema, Blackened Fish with Creamy Yucca Fries, Wild Mushrooms Over Creamy Polenta with Mascarpone, Coconut Flan, Salted Caramel and Vanilla Pots de Crème, and Caramelized Banana and Cinnamon Loaf, Diala will take you to all the corners of the world and animate your kitchen with lively flavours.

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Cinnamon and Salt: Cicchetti in Venice - Emiko Davies Cover Art

Cinnamon and Salt: Cicchetti in Venice

Cinnamon and Salt: Cicchetti in Venice Small Bites From the Lagoon City by Emiko Davies

Cinnamon and Salt is a collection of recipes, stories and photographs that invites you to beautiful Venice through its beloved cicchetti. Cicchetti (pronounced chi-ke-tee) are little morsels; think of them as appetisers, aperitivo or hors d’oeuvres – but cicchetti are undeniably, distinctly Venetian and a delicious nod to Venice’s casual way of life. In Cinnamon and Salt , Italy-based food writer Emiko Davies delves into the rich, multicultural history of Venice and its unique cuisine, detailing more than sixty classic and modern recipes, from fried to sweet and from small plates to drinks. Try sweet and sour radicchio, the legendary fried meatballs, or creamy whipped cod on squares of polenta. Indulge in Venetian soft-shell crab before moving on to rose petal jam and sugar-coated fritters. You’ll even find recipes for a spritz, a Bellini and a thick hot chocolate, and be let in on the secrets to creating your own authentic cicchetti.     

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Authentic Brazilian Home Cooking - Olivia Mesquita Cover Art

Authentic Brazilian Home Cooking

Authentic Brazilian Home Cooking Simple, Delicious Recipes for Classic Latin American Flavors by Olivia Mesquita

Bring Brazil to Your Kitchen Learn to cook like a Brazilian native with this love letter to traditional Latin American cooking from Olivia Mesquita. Inspired by the food Olivia’s grandmother made her as a child, these crowd-pleasing recipes draw from generations of vibrant Brazilian flavors, cooking and culture. Recreate the taste of your childhood with a mouthwatering Carne Louca (Braised Beef with Onions, Tomato and Peppers) that will rival even your mother’s, or try your hand at delicious recipes like Plantain Gnocchi or Pastel de Bacalhau (Fried Cod Empanadas). Or, if you’re new to Brazilian cuisine, expand and delight your palate with authentic, standout dishes like Barreado na Panela de Pressão (Instant Pot Cumin Beef Stew) or Bobó de Frango (Chicken with Yuca Stew). Whether you’re looking to reconnect with your Brazilian roots or simply to spice up your weekly meal rotation, these simple, easy-to-make recipes are sure to be a success among family and friends.

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Homestyle Icelandic Cooking for American Kitchens - Heidi Herman Cover Art

Homestyle Icelandic Cooking for American Kitchens

Homestyle Icelandic Cooking for American Kitchens by Heidi Herman

Whether you're looking to connect with your roots, try something new or already love Icelandic cooking, this book is a must for your cookbook shelf. This is a collection of 25 traditional everyday Icelandic recipes, translated with step-by-step instructions. These are some of the simple classic favorites that truly reflect the home-style Icelandic flavors and heritage. Remoulade (Brown Sauce) Mýsuostur - Brown Whey Cheese Brúnar Kartöflur - Brown Potatoes Rófa - Rutabaga Kjötsúpa - Meat Soup Plokkfiskur - Fish Stew Fiskur Með Ostur - Cheesy Fish Fiska Bollur - Fish Balls Bakaður Fiskur - Baked Fish Flatkökur - Flatbread Rúgbrauð Svart - Black(Rye) Bread Rúgbrauð Brúnt - Brown(Rye) Bread Litlabollur - Doughnut Balls Kleinur - Kleinur (Doughnut) Piparkökur - Pepper Cookie Parisarkökur Meringue Cookie Vanilluhringir - Vanilla Ring Cookie Mömmukökur - Mama'sCookie Smjörkrem - Butter Icing Bolludagur - Bollur Buns (Cream Puff) Rjómaterta - Whipped Cream Cake Vínarterta - Vienna Cake Fyltur Hveitibrauðskrans - Coffee Wreath Vínarbrauð I - Vienna Bread (pastry) #1 Vínarbrauð II - Vienna Bread (pastry) #2 Vínarbrauð III - Vienna Bread (pastry) #3 Púðingur Fylta - Custard Filling Pönnukökur - Pancakes

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Doma - Spasia Pandora Dinkovski Cover Art

Doma

Doma Traditional Flavors and Modern Recipes from the Balkan Diaspora by Spasia Pandora Dinkovski

Take a mouth-watering trip to the Balkans and celebrate the spirit of North Macedonia with traditional recipes, joyful stories, and a new generation of dishes. Founder of London-based supper club and delivery service Mystic Borek, Spasia Dinkovski is on a mission to bring the rich flavors and traditions of North Macedonia to the masses. With 80 fresh and innovative recipes for unmissable dishes, Doma playfully experiments with traditional flavors while also forging a unique and modern take on the food of this hereto unexplored region. Alongside many recipes are poignant food stories from across the country offering a unique snapshot into the region's vibrant culinary and cultural history, accompanied by vivid imagery of modern-day North Macedonia. With influences from the former Yugoslavia and Turkey, the food of the Balkans features flavors and textures that tantalize every palate-from sweet and salty pickles and crisp salads to deliciously savory, flaky pastries; rich winter warmers; and indulgent desserts. Unlock the flavors of this evocative corner of the Mediterranean with this authentic and contemporary regional cookbook from one of the rising stars of Balkan cooking.

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Yiayia - Anastasia Miari Cover Art

Yiayia

Yiayia Time-perfected Recipes from Greece's Grandmothers by Anastasia Miari

"A joyful, delicious celebration of Greece's Yiayias and the wonderful food they quietly, skillfully cook. This book will transport you, warm your soul and make you a better cook. I love it." – Rosie Birkett Yiayia: Time-perfected Recipes from Greece’s Grandmothers showcases regional Greek cookery and features sharing and feasting dishes, mainly vegetarian, from the kitchens of grandmothers across Greece. Think Stuffed Courgettes from Lesvos, ;a Cycladic Fourtalia, Corfiot spicy Bourdeto Stew, Ionian pasta dishes, Cretan Dakos salad, Watermelon Cake from Milos. Yiayia maps out the diverse dishes of Greece — far beyond the most commonly-known Moussaka, Greek Salad, and Tzatziki dip – through the fascinating recipes and stories of its Yiayiades. Follow Anastasia's journey through Greece as each yiayia welcomes you into their home – cook with them in their kitchen, learn their time-perfected techniques and read the memories that season this book. With stunning location photography and heartwarming interviews, you can discover the true food of Greece and the characterful grandmothers behind beaded curtains in white-washed homes.

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The Foreign Cinema Cookbook - Gayle Pirie & John Clark Cover Art

The Foreign Cinema Cookbook

The Foreign Cinema Cookbook Recipes and Stories Under the Stars by Gayle Pirie & John Clark

“Earthy recipes, gorgeous photos, and the story of one of San Francisco’s best and most interesting restaurants . . . truly a feast!” ?Paula Wolfert, five-time James Beard Award winner Foreign Cinema opened its doors in 1999 in the Mission District of San Francisco, pioneers in transforming the neighborhood into a culinary destination. The dramatic experience of dining in the sweeping atrium, where films screen nightly, still enchants visitors today. Now, for the first time, chef-owners Gayle Pirie and John Clark share the best from their distinctive North African, California-Mediterranean menu. Featuring 125 signature dishes, the book spans Pirie and Clark’s award-winning brunch favorites like Champagne Omelet and Persian Bloody Mary, cocktail hour with Lavender Baked Goat Cheese in Fig Leaves, and dinner fare including a Five-Spice Duck Breast with Cassis Sauce and Madras Curry Fried Chicken with Spiced Honey, alongside instructions for how to blend spice staples like Ras el Hanout. With rich storytelling throughout, Pirie and Clark offer home cooks a chance to take the restaurant into their own kitchen. Includes a foreword by Alice Waters

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Supernormal - Andrew McConnell Cover Art

Supernormal

Supernormal Recipes Inspired by Tokyo, Shanghai, Seoul and Hong Kong by Andrew McConnell

Andrew McConnell’s Supernormal is one of Australia’s most loved restaurants inspired by the cooking of Hong Kong, Seoul, Tokyo and Shanghai, opening on Melbourne’s Flinders Lane in 2014 to great acclaim, followed by this cutting-edge cookbook first published in 2015.  This refreshed 2023 edition features a striking new cover and includes the recipe for his iconic lobster roll and 88 more diverse dishes across eight chapters. Beautifully photographed by Earl Carter, it celebrates the irresistible lure of dumplings and tonkatsu, the comforting serenity of ramen, the bracing kick of kimchi and pickles and the addictive qualities of pipis and XO. It’s about midnight snacks and lunchtime feasting. It’s about bringing flavours from Asia, Europe and Australia together in surprising and traditional ways. And of course, it’s about sharing great food and eating well.

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The Serial Killer Cookbook - Ashley Lecker Cover Art

The Serial Killer Cookbook

The Serial Killer Cookbook True Crime Trivia and Disturbingly Delicious Last Meals from Death Row's Most Infamous Killers and Murderers by Ashley Lecker

Perfect for true crime lovers, this cookbook features favorite meals and facts about some of America’s most notorious criminals.   Bring your love of true crime into the kitchen with meals ranging from the bizarre (a single unpitted black olive) to the gluttonous (a dozen deep-fried shrimp, a bucket of fried chicken, French fries, and a pound of strawberries), inspired by Ted Bundy, John Wayne Gacy, and other notorious death row inmates.   The perfect gift for murderinos and true crime fans,  The Serial Killer Cookbook : Last Meals pairs serial killer trivia with the recipes of the meals these killers ate during their final hours. With full-color photos, chilling true crime facts, and easy-to-follow steps, you’ll be cooking up killer meals in no time. This collection of recipes is both delicious and surprising, and spans breakfast staples to indulgent desserts, including:   ·       Seared Steak, Hash Browns, Toast, and Fried Eggs (given to but not eaten by Ted Bundy, serial killer) ·       Chicken Parmesan and Alfredo Pasta (eaten by Ruth Snyder, murderer) ·       Justice, Equality, and World Peace (eaten by Odell Barnes, murderer) ·       Mac and Cheese (eaten by Gustavo Julian Garcia, murderer) ·       And much more!

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