iBookstore Top 50 Specific Ingredient Cookbook Ebooks

The most popular specific ingredient cookbook ebooks available at Apple's iBookstore. The best seller chart listing of top iBooks for cookin using specific ingredients is updated daily.

Chart list of the top Specific Ingredient cookbook ebook best sellers was last updated:

Cookbook Ebook Best Sellers

Top Specific Ingredient Cookbook Ebook Best Sellers

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The Big Book of Organic Baby Food - Stephanie Middleberg Cover Art

The Big Book of Organic Baby Food

The Big Book of Organic Baby Food Baby Purées, Finger Foods, and Toddler Meals For Every Stage by Stephanie Middleberg

Feed your baby a healthy, homemade diet with 200+ recipes for purees, solid foods, and whole meals Keeping track of proper nutrition at each stage of your baby’s development—let alone preparing wholesome foods to match—is overwhelming for any parent. The Big Book of Organic Baby Food is here to take the guesswork out of feeding, with a huge selection of natural, organic, and irresistible baby food recipes to nourish your baby from infancy through the toddler years and beyond. For every age and stage —Each section includes an overview of the developmental changes to expect at that age, and convenient tips to help you make the best nutritional choices for your child. Start simple —Begin with more than 150 recipes for purees, smoothies, and finger foods that will help your little one make the transition to eating solid foods. Beyond baby food —When your child is ready, move on to 70+ basic but delicious recipes that the whole family can eat! From single-ingredient purees to full meals, this baby food cookbook is your one-stop stop for total childhood nutrition.

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Misunderstood Vegetables: How to Fall in Love with Sunchokes, Rutabaga, Eggplant and More - Becky Selengut Cover Art

Misunderstood Vegetables: How to Fall in Love with Sunchokes, Rutabaga, Eggplant and More

Misunderstood Vegetables: How to Fall in Love with Sunchokes, Rutabaga, Eggplant and More by Becky Selengut

Go from “what the heck is this” to “how does it taste so good” in this celebration of misfit vegetables. Maybe you just discovered celery root (a lumpy, softball-sized bulb), at the grocery store. Or perhaps you received watermelon radishes in a CSA package. Did a parsnip catch your eye at the farmers’ market? Even vegetables you think you know, like cabbage or brussels sprouts, will reveal next-level flavor with the right recipe. Becky Selengut has made it her mission to take less popular—or even outright scorned vegetables like beets and okra—and cook them into irresistible dishes. It’s all about knowing how to cook or serve them and what herbs and spices to incorporate. In Misunderstood Vegetables, Selengut highlights 25 vegetables, with recipes alongside history, step-by-step preparation, and storage tips. Organized by season, recipes include Feta and Citrus Salad, Charred Chard with Spicy Chile Oil, and Celery Root Gratin. A must-have for the plant-curious, this cookbook will have readers seeking out unusual and underused produce like never before.

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The Beans & Grains Bible - Emma Borghesi Cover Art

The Beans & Grains Bible

The Beans & Grains Bible
by Emma Borghesi

From garden to table, the complete guide to adding more protein, fiber, and plant-based meals to your diet through the addition of beans and grains. Beans and grains have been part of the human diet for centuries. Many stories exist of ancient cultures using these foods not only for sustenance, but also in ritual. The Beans & Grains Bible is a complete source of information on enjoying this naturally nutritious cuisine in your own home. Expert tips on choosing the best produce, storage ideas, and tasty recipes will help you make sure your family gets their daily requirement of these valuable food groups. The grains and beans featured include: ·      Oats ·      Wild rice ·      Spelt ·      Buckwheat ·      Quinoa ·      Chia ·      Flaxseed ·      Chickpeas ·      Lentils ·      Fava beans ·      Green beans ·      And more . . . “Entertaining and easy to understand . . . To complete this incredibly informative presentation on your new additions to your pantry, there are some wonderful meal plans and recipes to encourage you to experience and experiment, along with some important notes and a great glossary.” — Blue Wolf Reviews

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Grist - Abra Berens Cover Art

Grist

Grist A Practical Guide to Cooking Grains, Beans, Seeds, and Legumes by Abra Berens

As featured in Epicurious, Modern Farmer, Refinery29, Shape, Plated, Eater, Food52, Midwest Living, Bon Appetit, MindBodyGreen, The Infatuation, Associated Press, On the Menu and NPR's The Splendid Table. Make grains the easiest, healthiest, and most exciting stars on your table. Grist is the only grain and legume cookbook you need. Abra Berens, a James Beard semifinalist for Outstanding Chef: Great Lakes and the author of Ruffage , shares more than 300 recipes and variations, plus substantial reference information to help you discover the next great grain. Grist includes more than 125 recipes for 29 different types of grains, legumes, and seeds that, in combination with vegetables and lean proteins, are the stars of the healthiest, most variable, and most satisfying meals—many of them gluten free. New and seasoned home cooks will want to reference this guide to start building a repertoire of approachable, big-on-flavor recipes. Home cooks will be attracted to the reference quality of the book, its beauty (more than 100 photos and 30 illustrations) and heft (125 recipes + 300 variations = 448 pages), as well as the great writing, relatable voice, author authority, unique recipe style, extensive variations, and gorgeous photography and illustrations. THIS IS THE A TO Z OF GRAINS, BEANS, AND LEGUMES: The content is deep and authoritative, but also wide-ranging, with information and recipes for 29 different grains, legumes, and seeds: Amaranth, Barley, Black-Eyed Peas, Buckwheat, Bulgur, Chickpeas, Common Beans, Corn, Cowpeas, Crowder Peas, Farro, Fava Beans, Field Peas, Fonio, Freekeh, Legumes, Lentils, Lima Beans, Millet, Oats, Quinoa, Rice, Sorghum, Split Peas, Soy Beans, Teff, Tiny Seed Grains, and Wheat Berries. REFERENCE BOOK: Organized by type of grain/legume/seed, each chapter offers authoritative info and tips that home cooks can use to deepen their knowledge of ingredients and broaden their repertoire of techniques. The recipes are simple, are generally quick to prepare, and use ingredients that are easy to find or often already in people's pantries. FOLLOW UP ON SUCCESS: Ruffage by Abra Berens was named a Best Cookbook for Spring 2019 by the New York Times and Bon Appétit , was a 2019 Michigan Notable Book winner, and was nominated for a 2019 James Beard Award. Here's some strong praise for Ruffage: "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)

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Yummy Potatoes - Marlena Spieler Cover Art

Yummy Potatoes

Yummy Potatoes 65 Downright Delicious Recipes by Marlena Spieler

A bushel of ways to prepare this incredibly versatile vegetable, from a James Beard Award winner! Baked, mashed, boiled, or fried, potatoes are always yummy. In this collection of recipes dedicated to the humble spud, sixty-five mouthwatering dishes range from classic gratins to pan-fried potato cakes to hearty stews. French fries go Vietnamese when tossed into a terrific stir-fry, and potatoes take center stage in entrées like Malaysian Stew and the Mushroom Forager’s Cottage Pie. You can also check out the twenty different ways to make mashed potatoes and the twenty-five variations on potato salad. With a short history of the tater and a description of its many varieties, vegetarians and meat-eaters alike will be craving some  Yummy Potatoes .

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Ruffage - Abra Berens Cover Art

Ruffage

Ruffage
A Practical Guide to Vegetables by Abra Berens

2020 James Beard Award Nominee – Best Cookbooks – Vegetable-Forward Cooking Ruffage: A Practical Guide to Vegetables is not your typical cookbook—it is a how-to-cook book of a variety of vegetables. Author Abra Berens—chef, farmer, Midwesterner—shares a collection of techniques that result in new flavors, textures, and ways to enjoy all the vegetables you want to eat. From confit to caramelized and everything in between—braised, blistered, roasted and raw—the cooking methods covered here make this cookbook a go-to reference. Treasure trove of 300 recipes. Spanning 29 types of vegetables—from asparagus to zucchini—each chapter opens with an homage to the ingredients and variations on how to prepare them. 140 photographs show off not only the finished dishes, but also the vegetables and farms behind them. Vegetables as a side or a main. Take any vegetable recipe in this book and add a roasted chicken thigh, seared piece of fish, or hard-boiled egg to turn the dish into a meal not just vegetarians will enjoy. Some bound-to-be favorite recipes include: • Shaved Cabbage with Chili Oil, Cilantro, and Charred Melon • Blistered Cucumbers with Cumin Yogurt and Parsley • Charred Head Lettuce with Hard-Boiled Egg, Anchovy Vinaigrette, and Garlic Bread Crumbs • Massaged Kale with Creamed Mozzarella, Tomatoes, and Wild Rice • Poached Radishes with White Wine, Chicken Stock and Butter Ruffage will help you become empowered to shop for, store, and cook vegetables every day and in a variety of ways. You'll learn about the life and life-giving properties of plants the way a farmer sees it, build experience and confidence to try your own original variations, and never look at vegetables the same way again.

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The Flavor Bible - Andrew Dornenburg & Karen Page Cover Art

The Flavor Bible

The Flavor Bible The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs by Andrew Dornenburg & Karen Page

Widely hailed as one of the most influential cookbooks of all time, this is the timeless classic guide to culinary creativity and flavor exploration, based on the wisdom of the world's most innovative chefs Eight years in the making,  The Flavor Bible  is a landmark book that has inspired the greatest creations of innovative cooks and chefs by serving as an indispensable guide to creativity and flavor affinities in today's kitchen.  Cuisine is undergoing a startling historic transformation: With the advent of the global availability of ingredients, dishes are no longer based on geography but on  flavor . This radical shift calls for a new approach to cooking -- as well as a new genre of "cookbook" that serves not to document classic dishes via recipes, but to inspire the creation of new ones based on imaginative and harmonious flavor combinations.  The Flavor Bible  is your guide to hundreds of ingredients along with the herbs, spices, and other seasonings that will allow you to coax the greatest possible flavor and pleasure from them. This astonishing reference distills the combined experience of dozens of America's most innovative culinarians, representing such celebrated and transformative restaurants as A Voce, Blue Hill, Café Atlántico, Chanterelle, Citronelle, Gramercy Tavern, the Herbfarm, Jardinière, Jean Georges, Le Bernardin, the Modern, and the Trellis. You'll learn to: explore the roles played by the four basic tastes -- salty, sour, bitter, and sweet -- and how to bring them into harmony; work more intuitively and effectively with ingredients by discovering which flavors have the strongest affinities for one another; brighten flavors through the use of acids -- from vinegars to citrus juices to herbs and spices such as Makrut lime and sumac; deepen or intensify flavors through layering specific ingredients and techniques; and balance the physical, emotional, mental, and spiritual aspects of cooking and serving an extraordinary meal. Seasoned with tips, anecdotes, and signature dishes from the country's most respected chefs and pastry chefs,  The Flavor Bible  is an essential book for every kitchen library.  For more inspiration in the kitchen, look for The Vegetarian Flavor Bible  and Kitchen Creativity. 

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The Fresh Eggs Daily Cookbook - Lisa Steele Cover Art

The Fresh Eggs Daily Cookbook

The Fresh Eggs Daily Cookbook Over 100 Fabulous Recipes to Use Eggs in Unexpected Ways by Lisa Steele

Discover new and exciting ways to incorporate fresh eggs into your cooking and baking. "Fresh Eggs Daily blogger Steele lays down as many tips and recipes as her chickens do eggs in this innovative and plucky collection.... This will be hard to beat." - Publishers Weekly (Starred Review) Lisa Steele, fifth-generation chicken keeper and founder of the popular blog Fresh Eggs Daily, knows a thing or two about eggs. And she's ready to show you just how easy and delicious it can be to make eggs a staple of every meal. First, Lisa will tell you everything you don't know about eggs--such as what the different labels on grocery store egg cartons mean--and bust some common egg myths. From there, she provides you with 17 foundational techniques for cooking with eggs and preserving methods, including: steaming,grilling,baking,frying,salt curing,pickling,and more. And finally, Lisa shares 122 of her go-to recipes for everything from breakfast staples to breads, sandwiches, beverages, snacks, soups, salads, pasta, cakes, pies, and condiments. Recipes include these and many more: Eggs BenedictClassic French Trifold “Omelette”Pannukakku (Finnish Oven Pancake)Goat Cheese Frittata with HerbsMaple Bacon Scotch EggsEgg Yolk RavioliBaked Eggs in Butternut Squash RingsBacon and Beet HashHollandaise SauceHomemade MarshmallowsBoozy Spiced Eggnog You'll encounter a wide variety of both sweet and savory dishes with Lisa's unique twists. Whether you have a large backyard flock, a small urban chicken coop, or just love finding delicious local eggs, as you read The Fresh Eggs Daily Cookbook you will discover new and exciting ways to incorporate fresh eggs into your cooking and baking repertoire each and every day.

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Pasta - Missy Robbins & Talia Baiocchi Cover Art

Pasta

Pasta The Spirit and Craft of Italy's Greatest Food, with Recipes [A Cookbook] by Missy Robbins & Talia Baiocchi

JAMES BEARD AWARD NOMINEE • A stylish, transporting pasta master class from New York City’s premier pasta chef, with recipes for 40 handmade pasta shapes and 100 Italian American, regional Italian, and modern dishes IACP AWARD FINALIST • “Missy Robbins brings her extraordinary knowledge and generous heart to teach us to prepare the pastas that made her restaurants, Lilia and Misi, two of the best in the world.”—Ina Garten, Barefoot Contessa ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: San Francisco Chronicle, Boston Globe • ONE OF THE BEST COOKBOOKS OF THE YEAR: Minneapolis Star Tribune, Glamour, Food52, Epicurious Food trends come and go, but pasta holds strong year after year. Despite its humble ingredients—made of merely flour and water or flour and eggs—the magic, rituals, and art of pasta making span over five centuries. Two ingredients are turned into hundreds of stuffed, rolled, extruded, dried, stamped, and hand-cut shapes, each with its own unique provenance and enrobed in a favored sauce. New York City chef Missy Robbins fell in love with Italian food and pasta twenty-five years ago. She has been cooking, researching, and studying her way across Italy ever since, which led her to open two of America’s most renowned pasta restaurants, Lilia and Misi. With illustrated step-by-step recipes for handmaking forty of the most versatile pasta shapes and one hundred recipes for Italian American, regional Italian, and Robbins’s own best pasta dishes, plus two dozen vegetable sides, this is the hard-working manual for home cooks who aspire to master the art of pasta cooking. Whether making pasta sheets for lasagna or stamping out pasta “coins” for Corzetti with Goat Cheese and Asparagus—or even buying handmade pasta to make Tagliatelle with Porcini, Rosemary, and Garlic—Robbins provides all the inspiration, instruction, and encouragement required to make pasta exceptionally well. Evocatively photographed with nearly 100 full-color mouthwatering photos of pasta dishes and twenty images from Italy, this is a richly illustrated ode to the ingredients, recipes, and craft that have made pasta the most popular fare of a beloved cuisine.

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Chili Crisp - James Park Cover Art

Chili Crisp

Chili Crisp
50+ Recipes to Satisfy Your Spicy, Crunchy, Garlicky Cravings by James Park

Named a Best Cookbook of the Year by Epicurious, The Kitchn, and more. If you already love chili crisp, this book is for you. If you're new to it, this book is for you. With over 50 recipes, Chili Crisp is here for you, wherever you are on your spicy life journey. " Chili Crisp brings me immense joy—not just because of the delicious everyday recipes but also because of the whimsy and delight that Park brings to one of my favorite condiments. Chili Crisp is a love letter to its namesake with a third-culture approach. I cannot wait to wear down my copy over the years!"—Kim Pham, cofounder of Omsom Chili crisp is a magical ingredient that tingles with heat, crunches with fried garlic and onions, and slicks any food with oily goodness. Stir it into soup, toss it with noodles, or drizzle it on warm, buttery biscuits. It's both a foodie obsession and a surprise secret weapon for adding spice and depth to any meal. James Park, food writer and chili crisp devotee, writes a love letter to his favorite ingredient across 50 recipes. These approachable and adaptable recipes could fill your whole day with chili crisp:  Start the day with Savory Morning Oats with Jammy Eggs and Pork Floss.Whip up Fiery Spaghetti and Meatballs for lunch.Tuck into a bowl of Chili Crisp Bulgogi Deopbap and a side of Spicy, Lemony Charred Broccolini for dinner.For dessert, Spiced Sweet Potato Basque Cheesecake. (Bonus: You can air fry it!)  Packed with chili crisp inspiration to take your love of this spicy ingredient to the next level, Chili Crisp provides dozens of no-recipe recipes (like potato chips and chili crisp, a match made in snack heaven) and a handy Build-Your-Own Chili Crisp Formula to inspire you to create your very own version. Soon all your family and friends will be clamoring for a jar. A BELOVED INGREDIENT: Chili crisp, a delicious combination of chili flakes, oil, and crunchy things like garlic or toasted dried onions, is loved by millions the world over for topping fried eggs in the morning, swirling into creamy pasta, or drizzling on top of ice cream (yes, ice cream). There's never been a better time to discover the magical world that chili crisp has to offer.  FROM A CHILI CRISP EXPERT: James Park is a serious fan of chili crisp. Through his time at major food publications like Eater and Food52 and exploring his identity through Korean cooking, Park has gained a devoted following thanks to his inventive recipes and infectious love for all things food.  NO-RECIPE RECIPES: In addition to the 50 recipes for snacks, weeknight meals, sides, and desserts, there are dozens of pairing suggestions and flavor guides to take your love of chili crisp to the next level.  Perfect for: Chili crisp fans and those who are chili crisp–curious Fans of spicy foods and recipes Anyone looking for creative recipes for weeknight meals Pairing with a jar of spicy chili crisp to create memorable cooking gifts or gifts for foodies Adding to cookbook collections alongside Eric Kim's Korean American, Maangchi's Big Book Of Korean Cooking, and Momofuku: A Cookbook

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Kitchen Sanctuary Quick & Easy: Delicious 30-minute Dinners - Nicky Corbishley Cover Art

Kitchen Sanctuary Quick & Easy: Delicious 30-minute Dinners

Kitchen Sanctuary Quick & Easy: Delicious 30-minute Dinners by Nicky Corbishley

Making dinner from scratch can feel like a chore - often half the battle is trying to find something that's quick, nutritious and, most importantly, delicious. But delicious doesn't have to mean demanding. After their debut book, the bestseller It's All About Dinner, Kitchen Sanctuary is back - this time focusing on quick and easy meals, all made in 30 minutes or less! With chapters such as Champion Chicken; Moreish Meat; Fantastic Fish; Vitally Veggie; Perfect Pasta; Rice, Noodles, Grains and Bread; Snack Suppers; Super Sauces - as well as a section dedicated to Smart Shortcuts containing Nicky's top tips for speeding up dinner - you'll be able to whip up a range of fabulous meals for the whole family, every day of the week, no matter how little time you have.

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Cooking con Claudia - Claudia Regalado Cover Art

Cooking con Claudia

Cooking con Claudia 100 Authentic, Family-Style Mexican Recipes by Claudia Regalado

Learn how to cook 100 deliciously authentic Mexican recipes with YouTube's Claudia Regalado (a.k.a Cooking Con Claudia) Join YouTube’s Claudia Regalado as she presents 100 Mexican recipes she and her family have enjoyed for years. Family favorites, new classics, delectable desserts, and so much more from Claudia’s kitchen are present in the pages of this book. Whether you’re looking to prepare the perfect tortillas from scratch, serve a delicious queso dip appetizer, or assemble everyone’s favorite tacos, Claudia is here to help! With her authentic Mexican ingredients and expertise, Claudia will have you feeling like a Mexican cuisine expert in no time! Drinks, breads, soups, salsas, appetizers, dinners, and desserts—all are here! Also featured in this book are Claudia's kitchen essentials, including detailed breakdowns of equipment, ingredients, and techniques recommended for any Mexican kitchen.  Cooking con Claudia will make you feel like you’re right at home in Claudia’s kitchen and at her family table.

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250 Different Fish and Sea Food Recipes - Culinary Arts Institute & Ruth Berolzheimer Cover Art

250 Different Fish and Sea Food Recipes

250 Different Fish and Sea Food Recipes by Culinary Arts Institute & Ruth Berolzheimer

Note: This edition of 250 Different Fish and Sea Food Recipes has been updated to include Metric equivalents. The American homemaker has a wealth of fish and sea food at her command. At no time during the year need she be at a loss for some variety of this succulent food for her family. Those who live along the seashore and the coastal rivers are at an advantage because they are so close to their supply, but modem refrigerated shipping facilities bring these briny morsels with their valuable nutritive iodine and other mineral salts to inlanders while the world sleeps. Fresh water fish are of course available to every country side. Lakes and streams large and small, abound in many large and all the small varieties of fish and the Great Lakes are a rich source of the particularly delicious large ones. Fish festivals are popular all over America from the Salmon Derby of the Pacific northwest and the Smelt Jamboree of the upper Great Lakes to the Fish Fries of the South and the Clambakes of New England. The traditional ways of preparing fish and sea food are as much in favor as ever. We still like them baked, broiled, boiled and fried. But we have also learned to enjoy crisp and molded salads as well as fish soufflés, rolls and rings. All these and many other new recipes will be found in this little book for homemaker and hostess to serve her family and friends. She will want to serve them often.

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Marinades, Rubs, Brines, Cures and Glazes - Jim Tarantino Cover Art

Marinades, Rubs, Brines, Cures and Glazes

Marinades, Rubs, Brines, Cures and Glazes by Jim Tarantino

In this revised and expanded edition of his best-selling book, grilling guru Jim Tarantino explains the art and science of marinades and presents more than 400 savory, sweet, and spicy recipes. Featuring 150 brand-new recipes and sections on brines, cures, and glazes, this marinating bible is chock-full of ideas for preparing moist and flavorful beef, poultry, vegetables, and more—both indoors and out—including:Apple Cider Brine • Zesty Jalapeño Lime Glaze • Tapenade Marinade • Ancho-Espresso Dry Rub • Grilled Iberian Pork Loin with Blood Orange–Sherry Sauce • Vietnamese Grilled Lobster Salad MARINADES, RUBS, BRINES, CURES & GLAZES provides home cooks with a diverse repertoire of mouthwatering recipes and fail-safe techniques, so you can grill, steam, sauté, roast, and broil with confidence.Hundreds of marinades, rubs, brines, cures, glazes, bastes, mops, sops, dipping sauces, spice mixes, caramels, and more.Delicious dishes. Recipes for marinated main courses and sides with a tantalizing array of global flavors, from the deep South to the South Pacific.In-depth info. The know-how you need to understand how marinades react with meats and vegetables, with detailed marinating charts.Indispensable ingredients. Lists of essential foodstuffs to stock your pantry for a full repertoire of recipes and endless culinary improvisation.Tips & tricks for the kitchen & the grill. How to cure and brine seafood, smoke meat to perfection, get creative with jerky, and tons of other useful techniques. From the Trade Paperback edition.

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Canyon Ranch Cooks - Barry Correia & Scott Uehlein Cover Art

Canyon Ranch Cooks

Canyon Ranch Cooks More Than 200 Delicious, Innovative Recipes from America's Leading Health Resort : A Cookbook by Barry Correia & Scott Uehlein

More Than 200 Delicious, Innovative Recipes from America's Leading Health Resort For more than 20 years, the chefs and staff nutritionists at Canyon Ranch have created tantalizing recipes that nourish both the body and the soul. The Ranch's commitment to serving meals that use fresh, seasonal ingredients and foods free from additives, preservatives, and chemicals has been the hallmark of their program since their beginnings. In Canyon Ranch Cooks , Executive Chefs Barry Correia and Scott Uehlein, in collaboration with staff nutritionists, share the tools and inspiration you need to eat well and feel fabulous--along with more than 200 fantastic recipes. The incredible flavors of dishes such as Beef Tenderloin with Adobado Paste and Potato-Crusted Salmon with Dijon Shallot Sauce demonstrate just how delightful eating well can be. Fun foods like Spinach and Cheese Calzone and Pizza with Grilled Vegetables and Garlic are unsurpassed. And delicious, healthy desserts like Chocolate Cake with Raspberry Filling, Lemon Blackberry Pie, and the signature Canyon Ranch Homemade Vanilla Ice Cream will take you to new culinary heights. By using "nutritional intelligence," Correia and Uehlein show you how to apply practical knowledge of food and nutrition while listening to your body's need to enjoy the myriad delights of eating well. No matter what your motivation--transforming your diet or just fine-tuning it, losing weight or having more energy--this practical and easy approach to eating well will fit into your plan. Canyon Ranch Cooks provides an effective, balanced, and delicious approach to eating that will energize your body, stimulate your mind, and enrich your spirit.

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Historia del chocolate - Nikita Harwich Vallenilla Cover Art

Historia del chocolate

Historia del chocolate by Nikita Harwich Vallenilla

Estudio exhaustivo de la historia del chocolate. La obra más completa sobre el producto que transformó los paladares de la aristocracia europea de los albores del siglo XVII primero, y del resto del mundo, después. Bebida de los dioses en el panteón mitológico de las civilizaciones maya y azteca, el chocolate conquistó muy pronto el favor de los hombres. Las semillas de cacao con las que se elabora se usaban también como moneda de cambio y simbolizaban así el carácter sagrado de su cultivo… Siempre envuelto en un aura de misterio que alimentó una encendida polémica sobre sus virtudes reales o supuestas. ¿Medicina, droga afrodisíaca, veneno violento? En el año 1615 la infanta española Ana de Austria, en razón de su matrimonio con Luis XIII, introduce el chocolate en la corte francesa. Comenzaba así una revolución gastronómica en Europa. Ante aquel brebaje humeante y aromático, sorprendente y desconocido, habían sucumbido los conquistadores españoles. A sus virtudes culinarias y su potencial económico se rindieron aquellos hombres y ya nada volvió a ser igual en las mesas de la aristocracia europea, primero; del mundo entero después. Hablar de chocolate es hablar indefectiblemente de placer, de gula, de deleite, de regalo, de convivialidad. Pocos alimentos tienen tantas connotaciones sensoriales como el chocolate. Han pasado ya más de cinco siglos desde que Europa, por medio de España, conociera e incorporara aquel alimento a sus usos y costumbres y, paralelamente, a su gastronomía, provocando una transformación en los paladares europeos. En la comparativa con cualquier otro producto alimenticio en cuanto a las pasiones que despierta, el chocolate siempre gana. Sea porque tiene magia, sea porque tiene misterio, sea porque tiene leyenda, sea por sus excelencias sápidas, pocos alimentos hay capaces de provocar la sensualidad, el delirio gustativo, las emociones, los sentimientos… No hay nadie que en sus recuerdos no tenga una tableta de chocolate, una tarta de chocolate, o una taza de cálido chocolate entre las manos…

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The Deerholme Foraging Cookbook - Bill Jones Cover Art

The Deerholme Foraging Cookbook

The Deerholme Foraging Cookbook Wild Ingredients and Recipes from the Pacific Northwest, Revised and Updated by Bill Jones

A revised and expanded edition of the popular Pacific Northwest foraging cookbook from Deerholme Farm on Vancouver Island. The Deerholme Foraging Cookbook is an exploration of the wild foods found in the Pacific Northwest. Award-winning chef and author Bill Jones’s recipes feature local mushrooms, edible plants, sea vegetables, and shellfish. The product of over twenty years of research and professional cooking with foraged foods, the book serves as an introduction to the world of wild food and contains identification and sourcing information, harvesting and preparation tips, and more than 100 delicious recipes featuring wild foods. The recipe list includes techniques for preserving food and covers basic pantry preparations, appetizers, soups, salads, and desserts, as well as meat, seafood, and vegetable dishes. Linking to traditional uses for wild foods and future possibilities for our diet and wellbeing, as well as enhancing our appreciation of the environment around us, The Deerholme Foraging Cookbook is richly enhanced by the author’s photography of wild foods and dishes, and his own foraging stories. The recipes are global in influence and use simple techniques woven together with expert knowledge to create delicious, wholesome homemade food.

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Kowbird - Matt Horn Cover Art

Kowbird

Kowbird Amazing Chicken Recipes from Chef Matt Horn's Restaurant and Home Kitchen by Matt Horn

If you are like most people, you eat a lot of chicken. But chances are you haven’t had chicken like Matt Horn’s chicken. Now you can! Learn how to make the best chicken on the planet, from a true master of the art, in this fun and inspiring book. Celebrated chef Matt Horn spent years perfecting his chicken recipes before he opened his widely acclaimed mecca for chicken cookery, Kowbird , in Oakland, California. Even to this day, he continues to experiment with different cuts of chicken, with a host of sauces and spice mixtures that bring out the best flavors in chicken, and with all sorts of cooking techniques that make this popular food explode with flavor on the palate. In the richly photographed pages of Kowbird, he shares his hard-won wisdom and his brilliantly creative culinary wizardry, elevating the humble bird to its rightful place at the center of the plate—and as the star of the meal. Matt gives you 65 recipes packed with flavor and creativity for everything from comforting weekday dinners to spectacular weekend feasts. It’s time to set aside the tired old chicken spaghetti, chicken parmesan, and unadorned chicken cutlets and dig into:   Zingy Chile-Crisp-Rubbed Grilled Chicken BreastsChicken-Fried Chicken, Matt’s signature Southern-inflected riff on chicken-fried steakCalifornia Wings, which you dip in a zesty mash of garlic, avocado, onion, and lemonMatt’s best-in-class version of Nashville Hot ChickenAnd much more deliciousness With recipes for barbecuing , grilling , smoking , sautéing , brazing , baking , broiling , pan-frying , deep-frying , and more , this is a book that takes chicken to delectable places you’ve never dreamed of before.

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Six Seasons - Joshua McFadden & Martha Holmberg Cover Art

Six Seasons

Six Seasons A New Way with Vegetables by Joshua McFadden & Martha Holmberg

Winner, James Beard Award for Best Book in Vegetable-Focused Cooking Named a Best Cookbook of the Year by the Wall Street Journal , The Atlantic , Bon Appétit , Food Network Magazine , Every Day with Rachael Ray , USA Today , Seattle Times , Milwaukee Journal-Sentinel , Library Journal , Eater, and more   Featured in  The Strategist  ’s Nonobvious Wedding Gift Guide “Of the many vegetable-focused cookbooks on the market, few espouse the dual goals of starting from square one and of deploying minimal ingredients for maximum enjoyment. Joshua McFadden’s guide excels at both. These are recipes that every last relative around your holiday table would use because they’re umami-rich and can be made on a weeknight.” — USA Today , 8 Cookbooks for People Who Don’t Know How to Cook “If you’re finding pantry cooking to mean too many uninspired pots of beans, might I suggest Six Seasons? [It] both highlights a perfectly ripe plant . . . and shows you how to transform slightly less peak-season produce (yes, the cabbage lurking in the back of your fridge right now counts) with heat, spice, acid, and fat.” —Epicurious  “Never before have I seen so many fascinating, delicious, easy recipes in one book. . . . [ Six Seasons is] about as close to a perfect cookbook as I have seen . . . a book beginner and seasoned cooks alike will reach for repeatedly.” —Lucky Peach Joshua McFadden, chef and owner of renowned trattoria Ava Gene’s in Portland, Oregon, is a vegetable whisperer. After years racking up culinary cred at New York City restaurants like Lupa, Momofuku, and Blue Hill, he managed the trailblazing Four Season Farm in coastal Maine, where he developed an appreciation for every part of the plant and learned to coax the best from vegetables at each stage of their lives. In Six Seasons , his first book, McFadden channels both farmer and chef, highlighting the evolving attributes of vegetables throughout their growing seasons—an arc from spring to early summer to midsummer to the bursting harvest of late summer, then ebbing into autumn and, finally, the earthy, mellow sweetness of winter. Each chapter begins with recipes featuring raw vegetables at the start of their season. As weeks progress, McFadden turns up the heat—grilling and steaming, then moving on to sautés, pan roasts, braises, and stews. His ingenuity is on display in 225 revelatory recipes that celebrate flavor at its peak.

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Matthew Kenney's Raw Pumpkin Pie - Matthew Kenney Cover Art

Matthew Kenney's Raw Pumpkin Pie

Matthew Kenney's Raw Pumpkin Pie by Matthew Kenney

Enjoy the rich, decadent taste of pumpkin pie while maintaining the benefits of eating raw. Matthew Kenney brings you a delicious recipe for raw pumpkin pie that's easy to make and sure to be a crowd pleaser. For more raw recipes from Matthew Kenney, check out Everyday Raw.

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The Great American Burger Book (Expanded and Updated Edition) - George Motz & Andrew Zimmern Cover Art

The Great American Burger Book (Expanded and Updated Edition)

The Great American Burger Book (Expanded and Updated Edition) How to Make Authentic Regional Hamburgers at Home by George Motz & Andrew Zimmern

The definitive guide to creating the most mouthwatering burgers by the “foremost authority on hamburgers” ( New York Times ), Emmy Award–winning filmmaker, YouTube’s Burger Scholar, and author George Motz—expanded and updated with new and improved recipes   The Great American Burger Book was the first book to showcase a wide range of regional burger styles and cooking methods. In this expanded and updated edition, George Motz covers traditional grilling techniques as well as how to smoke, steam, poach, smash, and deep-fry burgers based on signature recipes from around the country. Each chapter is dedicated to a specific regional burger and includes the history of the method and details on how to create your own piece of American food history right at home.   Motz’s cookbook takes readers on a regional tour of America’s best burgers, with recipes from California, Connecticut, Florida, Hawaii, Illinois, Indiana, Iowa, Kansas, Massachusetts, Michigan, Minnesota, Mississippi, Missouri, Montana, Nebraska, New Jersey, New Mexico, New York, North Carolina, Ohio, Oklahoma, Pennsylvania, South Carolina, Tennessee, Texas, Utah, and Wisconsin—as well as such international locations as Australia, Brazil, Denmark, Malaysia, and Turkey.   The Great American Burger Book is for anyone who loves a great burger, unique or classic. And who doesn’t love a great burger? These mouthwatering recipes include Connecticut’s Steamed Cheeseburger, The Tortilla Burger of New Mexico, Iowa’s Loosemeat Sandwich, Houston’s Smoked Burger, Pennsylvania’s The Fluff Screamer, Sheboygan’s Brat Burger, and many more.

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More Daily Veg - Joe Woodhouse Cover Art

More Daily Veg

More Daily Veg No fuss or frills, just great vegetarian food by Joe Woodhouse

One of The Guardian 's Best Food Books 2023 'I really love Joe Woodhouse's food' - Nigella Lawson 'Joe just makes the most delicious food that happens to have no meat or fish in it.' - Rachel Roddy 'When Joe Woodhouse cooks then you know that something very, very good will result from much happy time spent in the kitchen. For such a modern cook, the flavours are deep, rich and magical. That there is no meat is happily forgotten here, for this is about great cooking.' - Jeremy Lee 'Joe's food always looks gorgeous and totally doable. A major plus is that the recipes in his books can often be made with ingredients you have at home.' - Diana Henry Swapping just one meat dish for a plant-based one saves greenhouse gas emissions that are equivalent to the energy used to charge your phone for two years. In this new collection of recipes, a companion to the highly acclaimed Your Daily Veg , long-time vegetarian Joe Woodhouse celebrates everyday, seasonal vegetables in a fresh, modern way with dishes that always deliver on flavour and satisfaction. Focusing either on one core vegetable or a group of similar vegetables - including celeriac, beetroot and squash, tomatoes and fennel, mushrooms, onions and leeks, and beans, pulses and seeds - the recipes follow a simple format of short ingredients lists and easy-to-follow instructions. Praise for Your Daily Veg : 'One of those cookbooks that you can tell will go into heavy rotation in your kitchen. Each chapter is given over to a different, common vegetable and how you can turn it into a satisfying and straightforward meal.' - Tim Lewis, Observer Food Monthly

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Eat Clean, Play Dirty - Danielle Duboise & Whitney Tingle Cover Art

Eat Clean, Play Dirty

Eat Clean, Play Dirty Recipes for a Body and Life You Love by the Founders of Sakara Life by Danielle Duboise & Whitney Tingle

In their debut book, Eat Clean, Play Dirty , Danielle Duboise and Whitney Tingle—founders of the popular organic nutritional program Sakara Life—deliver delicious recipes and reinvigorating rituals to achieve nutritional harmony, a way to nourish the body and feed the spirit simultaneously.   “Creative and delicious.” ―Dr. Frank Lipman, New York Times bestselling author   “Such a good way for me to eat. . . . Danielle and Whitney are geniuses!” ―Hilary Duff, actress   “Food should make you feel sexy.”   It’s about saying yes to kale and to dessert; to early-morning asanas and late-night dancing. It’s about prioritizing health without making sacrifices. Since delivering their first meals by bicycle in 2012, Whitney and Danielle have changed thousands of lives across the country and garnered a long list of celebrity devotees, including Gwyneth Paltrow, Jessica Alba, and Oprah Winfrey.   With Eat Clean, Play Dirty , they have gathered the vibrant, delicious dishes that clients and fans crave and make it possible to recreate the Sakara magic in their own kitchens. Changing the dialogue we have with our bodies and our plates, the cookbook empowers each of us to become our own chef and ultimate healer by using food as medicine. Each delicious recipe, including the Eat-the-Rainbow Wrap, Orgasmic Coconut Yogurt, Red Beet Burger, and the Everything Bagel with Garlic Schmear is designed to: Balance our body Heal our gut Flood our body with ample nutrients Shed excess weight Reduce inflammation Eliminate sugar cravings Balance our hormones and mood Every recipe is backed by Sakara’s roots in nutritional science—honed over years of studying with doctors, scientists, and healers of all kinds. Alongside the recipes, readers will learn about superfood ingredients, discover the phytonutrients needed for true vitality, unearth the secrets of the microbiome, and master tangible lifestyle tricks for balancing health with happiness. The ultimate wellness cookbook is here. Celebrate abundance. Say yes to body love. And don’t forget to break some rules.   Includes Color Photographs

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Making & Using Vinegar - Bill Collins Cover Art

Making & Using Vinegar

Making & Using Vinegar Recipes That Celebrate Vinegar's Versatility. A Storey BASICS® Title by Bill Collins

Brighten your meals with the tasty tang of homemade vinegar. Chef Bill Collins shows you how to make your own vinegars, including wine, apple cider, malt, white, and rice vinegars, and then flavor them with herbs for exactly the taste you want. You’ll also learn how to use your custom-made vinegars in everything from a basic Italian salad dressing to Asian coleslaw, sweet potato salad, caponata, sauerbraten, caprese sliders, pickles, chutneys, and even chocolate chip cookies. 

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Mastering Pasta - Marc Vetri & David Joachim Cover Art

Mastering Pasta

Mastering Pasta The Art and Practice of Handmade Pasta, Gnocchi, and Risotto [A Cookbook] by Marc Vetri & David Joachim

Award-winning chef Marc Vetri wanted to write his first book about pasta. Instead, he wrote two other acclaimed cookbooks and continued researching pasta for ten more years. Now, the respected master of Italian cuisine finally shares his vast knowledge of pasta, gnocchi, and risotto in this inspiring, informative primer featuring expert tips and techniques, and more than 100 recipes. Vetri’s personal stories of travel and culinary discovery in Italy appear alongside his easy-to-follow, detailed explanations of how to make and enjoy fresh handmade pasta. Whether you’re a home cook or a professional, you’ll learn how to make more than thirty different types of pasta dough, from versatile egg yolk dough, to extruded semolina dough, to a variety of flavored pastas—and form them into shapes both familiar and unique. In dishes ranging from classic to innovative, Vetri shares his coveted recipes for stuffed pastas, baked pastas, and pasta sauces. He also shows you how to make light-as-air gnocchi and the perfect dish of risotto.  Loaded with useful information, including the best way to cook and sauce pasta, suggestions for substituting pasta shapes, and advance preparation and storage notes, Mastering Pasta offers you all of the wisdom of a pro. For cooks who want to take their knowledge to the next level, Vetri delves deep into the science of various types of flour to explain pasta’s uniquely satisfying texture and how to craft the very best pasta by hand or with a machine. Mastering Pasta is the definitive work on the subject and the only book you will ever need to serve outstanding pasta dishes in your own kitchen.

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Cook, Eat, Repeat - Nigella Lawson Cover Art

Cook, Eat, Repeat

Cook, Eat, Repeat Ingredients, Recipes, and Stories by Nigella Lawson

The New York Times –bestselling cookbook author “reveals her mastery not only of the stove but also of the essay” with these recipes and reflections ( Booklist ). “Food, for me, is a constant pleasure: I like to think greedily about it, reflect deeply on it, learn from it; it provides comfort, inspiration, meaning, and beauty . . . More than just a mantra, ‘cook, eat, repeat’ is the story of my life.”   —Nigella Lawson Whether asking “what is a recipe?” or declaring death to the “guilty pleasure,” Nigella brings her wisdom about food and life to the fore in Cook, Eat, Repeat —while sharing more than 100 new recipes for all seasons. Readers will find a variety of vibrant flavors, from Burnt Onion and Eggplant Dip to Chicken with Garlic Cream Sauce; from Beef Cheeks with Port and Chestnuts to Ginger and Beetroot Yogurt Sauce. Those with a sweet tooth will delight in desserts including Rhubarb and Custard Trifle; Chocolate Peanut Butter Cake; and Cherry and Almond Crumble. Along with these dishes, Nigella reveals the rhythms and rituals of her kitchen through recipes that make the most of her favorite ingredients, with inspiration for family dinners, vegan feasts, and solo suppers, as well as new ideas for cooking during the holidays.

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The Pasta Queen - Nadia Caterina Munno Cover Art

The Pasta Queen

The Pasta Queen A Just Gorgeous Cookbook: 100+ Recipes and Stories by Nadia Caterina Munno

NEW YORK TIMES BESTSELLER TikTok sensation and beloved home cook Nadia Caterina Munno, a.k.a. The Pasta Queen, presents a cookbook of never-before-shared recipes featuring the signature pasta tips and tricks that are 100% authentic to Italian traditions—and just as gorgeous as you are. In the first-ever cookbook from TikTok star and social media sensation Nadia Caterina Munno—a.k.a. The Pasta Queen—is opening the recipe box from her online trattoria to share the dishes that have made her pasta royalty. In this delectable antipasto platter of over 100 recipes, cooking techniques, and the tales behind Italy’s most famous dishes (some true, some not-so-true), Nadia guides you through the process of creating the perfect pasta, from a bowl of naked noodles to a dish large and complex enough to draw tears from the gods. Whether it’s her viral Pasta Al Limone, a classic Carbonara, or a dish that’s entirely Nadia’s—like her famous Assassin’s Spaghetti—The Pasta Queen’s recipes will enchant even the newest of pasta chefs. Featuring a colorful tour of Italy through stunning photographs and celebratory tales of the country’s rich culinary heritage, along with stories about Nadia’s own life and family, The Pasta Queen is a cookbook that will warm your heart, soothe your soul, and spice up your life. And best of all? It’s just gorgeous .

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Dirt Candy: A Cookbook - Amanda Cohen, Ryan Dunlavey & Grady Hendrix Cover Art

Dirt Candy: A Cookbook

Dirt Candy: A Cookbook Flavor-Forward Food from the Upstart New York City Vegetarian Restaurant by Amanda Cohen, Ryan Dunlavey & Grady Hendrix

From chef-owner of the popular all-vegetable New York City restaurant, Dirt Candy, a cookbook of nearly 100 vegetable recipes for home cooks everywhere. Amanda Cohen does not play by the rules. Her vegetable recipes are sophisticated and daring, beloved by omnivore, vegetarian, and vegan diners alike. Dirt Candy: A Cookbook shares the secrets to making her flavorful dishes—from indulgent Stone-Ground Grits with Pickled Shiitakes and Tempura Poached Egg, to hearty Smoked Cauliflower and Waffles with Horseradish Cream Sauce, to playfully addictive Popcorn Pudding with Caramel Popcorn. It also details Amanda’s crazy story of building a restaurant from the ground up to its success, becoming one of the most popular restaurants in New York City—all illustrated as a brilliant graphic novel. Both a great read and a source of kitchen inspiration, Dirt Candy: A Cookbook is a must-have for any home cook looking to push the boundaries of vegetable cooking.

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The Hairy Bikers' Chicken & Egg - Hairy Bikers Cover Art

The Hairy Bikers' Chicken & Egg

The Hairy Bikers' Chicken & Egg by Hairy Bikers

A sensational savoury celebration of our favourite bird with show-stopping puds, desserts and cakes made with the humble egg! Full to the brim with new ideas, family favourites and modern classics, this is the ultimate collection of fantastic chicken and egg recipes . . . Si King and Dave Myers love chicken. They also love eggs. In this, their biggest and best cookbook yet, the Hairy Bikers celebrate these most humble yet versatile of ingredients. What comes first? It's up to you. There are chicken soups and salads, eggy specials, an ultimate roasts section, smoky grills and hearty pies, everyday pasta and rice suppers, sensational spiced dishes and lots of ideas for making a little chicken go a long way. And to finish, there are irresistible puddings and cakes to peck at! Travelling the world to discover the very best chicken and egg recipes, Si and Dave have done it again. Chicken and Egg is a magnificent celebration of good food.

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The Fishmonger's Apprentice - Aliza Green Cover Art

The Fishmonger's Apprentice

The Fishmonger's Apprentice by Aliza Green

An ocean of fish and seafood preparation techniques at your fingertips!In The Fishmonger’s Apprentice, you get insider access to real life fishermen, wholesale markets, fish buyers, chefs, and other sources—far away from the supermarket, and everywhere the fish go well before they make it to the table. This book is a handbook for enjoying fish and seafood—from fishing line to filleting knife and beyond—and gives you instructional content like no other book has before.Inside, you'll find:- Hundreds of full-color, detailed step-by-step photographs teach you filleting, skinning, boning, harvesting roe, shucking oysters, and more- Extensive interviews with seafood experts as they share their old-world, classic skills- Tips on eating and buying more sustainably, using the whole fish, head to tail, and making the most of your local fishmonger—good for foodies and chefs alike- A bonus DVD featuring 12 video tutorials of preparing fish, plus 32 downloadable recipes from master chefsWhether you're a casual cook or devoted epicure, you'll learn new ways to buy, prepare, serve, and savor all types of seafood with The Fishmonger's Apprentice!

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Noods - Books Smith Street Books Cover Art

Noods

Noods 80 slurpable noodle recipes from Asia by Books Smith Street Books

A book brimming with noodle recipes, inspired by the best dishes from Asia’s kitchens. A cookbook for noodle lovers. Discover some of the best dishes that Asia has to offer, from ramen and laksa to zha jiang mian and pad thai. Written by chefs who know their noodles, these recipes celebrate the all-time classics, from dishes fit for a wedding to bowls of instant noodles mixed with gooey cheese. With recipes from China, Japan, Korea, Vietnam, Thailand and Malaysia, Noods is (almost) as good as a trip across Asia. Start the day with beef pho and end it with pad kee mao. Whip up a bowl of jjapaguri or learn to make liangpi. Sate your cravings, find new favourites, and slurp your way from dawn to dusk with noodles, noodles and more noodles!

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Pistachio - Georgeanne Brennan, Barbara Bryant & Robert Holmes Cover Art

Pistachio

Pistachio Savory & Sweet Recipes Inspired by World Cuisines by Georgeanne Brennan, Barbara Bryant & Robert Holmes

From prolific James Beard Award–winning author Georgeanne Brennan, along with Barbara Bryant, the first cookbook devoted to the versatility of the pistachio nut, featuring 60 sweet and savory recipes   Pistachio: Savory & Sweet Recipes Inspired by World Cuisines celebrates the striking flavor of this jewellike, delectable nut. With over 60 recipes, authors Barbara Bryant and Georgeanne Brennan draw inspiration from the culinary traditions of Turkey, Iran, Afghanistan, North Africa, Italy, Greece, Spain, France, and the Middle East, giving the dishes a contemporary spin.   Serving up a feast of snacks, breakfasts, sides, mains, and desserts—such as Pistachio Flour Waffles with Pistachio Butter and Pomegranate Syrup, Cumin-Roasted Cocktail Pistachios, Grilled Zucchini Skewers with Pistachio Dukkah, Chicken Milanese with Pistachio-Parmesan Crust, Pistachio Butter-Basted Shrimp Tacos, Pistachio Ice Cream Sandwiches, Pistachio Nut Tart, and Baklava with Pistachios—this stunning collection of recipes highlights the taste and flexibility of the pistachio.   In addition to exploring their culinary history and nutritional value, the authors also provide tips on how to toast and store the nut, as well as how to make your own staples, such as pistachio flour, butter, milk, and paste. With Pistachio , you will discover the rich and complex world of flavor that takes this ancient delicacy from the snack bowl to center stage.   Includes Color Photographs by Robert Holmes  

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The Lost Book Of Natural Remedies - Amanda Adams Cover Art

The Lost Book Of Natural Remedies

The Lost Book Of Natural Remedies Over 150 Homemade Antibiotics, Herbal Remedies, and Best Organic Recipes For Healing Without Pills Inspired By Barbara O'Neill and Hulda Regehr Clark by Amanda Adams

Are you tired of relying on conventional medicines that often bring unwanted side effects? Do you yearn for a way to cleanse and rejuvenate your body naturally? Are you seeking effective, all-natural remedies for those persistent and irritating health issues? Then this Book is For You... "Embark on an enriching journey of natural healing with 'The Lost Book Of Natural Remedies.' This essential guide, provides direct guidance from Dr. Barbara O'Neill's holistic teachings and Clarks Cure For All Disease: The lost book of Natural and Herbal Remedies has been enriched with specific, easy-to-follow recipes and holistic treatment instructions, ensuring you get not just advice but practical steps for natural healing. It is a complete guide that bridges the gap between knowing what to do and understanding how to do it, all while staying true to the principles of natural health and wellness. Delve into a Comprehensive Healing Experience: Holistic Wisdom of O'Neill & Clark: Unearth the combined expertise of these two natural health luminaries. Their insights fuse seamlessly, offering a balanced approach to holistic wellness.Extensive Herbal Repository: This book isn't just a list of herbs; it's a detailed exploration of over 100 herbal remedies, each dissected for its unique healing attributes.Practical Application: We've heard your feedback. Going beyond general health advice, this edition provides concrete, easy-to-implement recipes and techniques for using herbal remedies effectively.Diverse Health Solutions: Whether it's boosting your immune system, improving digestion, or skin care, these natural remedies cater to a wide spectrum of common health issues, backed by scientific understanding and traditional knowledge. Empowerment Through Knowledge: In 'The Lost Book Of Natural Remedies,' we bridge the gap between ancient herbal wisdom and modern-day application. The book empowers you with not just the 'what' but the 'how' and 'why' of each remedy, ensuring you can integrate these healing practices into your life with ease and understanding. Refined for Your Needs: Responding to valuable reader insights, we've enriched this edition with more actionable content. It's tailored for those seeking a hands-on approach to natural healing, providing detailed instructions and recipes directly inspired by the teachings of O'Neill and Clark. A Guide to Transformative Health: 'The Lost Book Of Natural Remedies' is more than a book; it's a companion in your journey towards a healthier, more natural lifestyle. It's an invitation to explore the healing power of nature, all grounded in reputable teachings and extensive research. Start Your Healing Journey: Are you ready to unlock the secrets of nature's pharmacy? Dive into 'The Lost Book Of Natural Remedies' and discover a world where each plant and herb offers a pathway to better health. Elevate your well-being naturally, and join a community of individuals embracing a holistic approach to health."

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Health Nut - Jess Damuck Cover Art

Health Nut

Health Nut A Feel-Good Cookbook by Jess Damuck

A USA TODAY bestseller, Health Nut is the playful, accessible, and irresistible cookbook from the nationally bestselling author of Salad Freak , Jess Damuck, that gives the genre a delicious update and challenges our expectations on what health food can be. "Remarkably down-to-earth . . . Approachable, beautiful food.” — Eater “The perfect balance of being craveable yet wholesome...If you’re not already cooking your way through this vibrant book, pray tell, what are you doing?” —Molly Baz, former senior food editor at Bon Appétit and New York Times bestselling cookbook author When good-for-you food tastes like this, it’s pretty easy to be a health nut. With more than 100 of her favorite recipes that feel good to eat (and look beautiful on your plate), Jess turns her talent for creating gorgeous, obsession-worthy recipes to traditional health food. These recipes are perfect for a dinner party, but also doable for any busy weeknight, with dishes such as: • Orange-Scented Tahini French Toast • Black Bean Tostadas with Avocado and Crispy Leeks • Tuna, Avocado, and Grapefruit with Seed Crackers • Charred Cabbage with Mushroom Butter • Peach and Burrata Caprese with Hot Honey • Charred Broccoli Salad with Almonds and Spicy Green Goddess • Zucchini and Pistachio Pesto Pizza • Halibut with Sungolds, Fennel, and Saffron • Roasted Cauliflower Flatbreads with Spicy Tahini and Sumac Onions • Mushroom “Carnitas” Tacos with Citrusy Radish Slaw • Broccoli Pasta with Peas and Pecorino • Date-Sweetened Carrot Cake • Oat Bars with Rhubarb Ginger Jam • Vegan Baklava Ice Cream Health Nut is the playful, accessible, and irresistible new health-food cookbook that gives the genre a delicious update, amping up the colors, textures, and flavors, and challenging our expectations on what health food can be. Whether healthy eating is your norm or you are just looking to try something new, this book is all about making simple, irresistible food that you will want to eat again and again.

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American Sfoglino - Evan Funke & Katie Parla Cover Art

American Sfoglino

American Sfoglino A Master Class in Handmade Pasta by Evan Funke & Katie Parla

*THE JAMES BEARD MEDIA AWARD WINNER FOR BEST PHOTOGRAPHY* "Evan Funke's respect for tradition and detail makes American Sfoglino the perfect introduction to the fresh egg pastas of Emilia Romagna. It's bold in its simplicity and focus." — Missy Robbins, chef/owner of Lilia and MISI Forget your pasta machine and indulge in the magic of being a sfoglino with the help of the rich imagery and detailed instructions provided by Evan Funke and American Sfoglino. A comprehensive guide to making the best pasta in the world: In this debut cookbook from Evan Funke, he shares classic techniques from his Emilia Romagna training and provides accessible instructions for making his award winning sfoglia (sheet pasta) at home. With little more than flour, eggs, and a rolling pin, you too can be a sfoglino (a pasta maker) and create traditional Italian noodles that are perfectly paired with the right sauces. Features recipes for home cooks to recreate 15 classic pasta shapes , spanning simple pappardelle to perfect tortelloni. Beginning with four foundational doughs , American Sfoglino takes readers step by step through recipes for a variety of generous dishes, from essential sauces and broths, like Passata di Pomodoro (Tomato Sauce) and Brodo di Carne (Meat Broth) to luscious Tagliatelle in Bianco con Prosciutto (Tagliatelle with Bacon and Butter) and Lasagna Verde alla Bolognese (Green Bolognese Lasagna) in this treasure trove of a recipe book. Includes stories from Italy and the kitchen at Funke's Felix Trattoria that add the finishing touches to this pasta masterclass, while sumptuous James Beard-award winning photographs and a bold package offer a feast for the eyes. Evan Funke is a master pasta maker and the chef owner of Felix Trattoria in Venice, California. Katie Parla is a food writer and IACP award winning author whose work has appeared in numerous outlets, including the New York Times, Food & Wine , and Saveur. Eric Wolfinger is a James Beard Award winning food photographer. Makes an excellent gift idea for any pasta aficionado or avid Italian cook.

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Vegetable Simple: A Cookbook - Eric Ripert & Nigel Parry Cover Art

Vegetable Simple: A Cookbook

Vegetable Simple: A Cookbook by Eric Ripert & Nigel Parry

NEW YORK TIMES BESTSELLER • From one of the world’s most renowned chefs, 110 essential recipes that celebrate the beauty, simplicity, and elegance of vegetables “The latest cookbook from the chef of Le Bernardin focuses on simple, but stunning recipes for seasonal produce. . . . What a delightful approach, especially with summer on the horizon.”— The New York Times NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY PUBLISHERS WEEKLY  Eric Ripert is the chef and co-owner of the acclaimed restaurant Le Bernardin, and the winner of countless Michelin stars, well known for his exquisite, clean, seafood-centered cuisine. But lately, Ripert has found himself reaching for vegetables as his main food source—and doing so, as is his habit, with great intent and care. In Vegetable Simple , Ripert turns his singular culinary imagination to vegetables: their beauty, their earthiness, their nourishing qualities, and the many ways they can be prepared. From vibrant Sweet Pea Soup to Fava Bean and Mint Salad, from warming Mushroom Bolognese to Roasted Carrots with Harissa, Eric Ripert articulates a vision for vegetables that are prepared simply, without complex steps or ingredients, allowing their essential qualities to shine and their color and flavor to remain uncompromised. Complete with gorgeous photos by renowned photographer Nigel Parry, this is a necessary guide for the way we eat today.

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Field Guide to Meat - Aliza Green Cover Art

Field Guide to Meat

Field Guide to Meat How to Identify, Select, and Prepare Virtually Every Meat, Poultry, and Game Cut by Aliza Green

This comprehensive field guide to identifying and selecting more than 200 different cuts and kinds of meat — from beef and poultry to game and cured meat —is an essential resource for home cooks and chefs.   This practical guide includes more than 200 full-color photographs of cuts of beef, veal, pork, lamb, game, and poultry as well as more than 100 different kinds of cured meats and sausages. Cross-referenced with the photographs are in-depth descriptions of the cuts, including basic history, location in the animal, characteristics, information on how to choose the cut, and flavor affinities. Step-by-step preparation directions tell you whether the item is best marinated, braised, grilled, roasted, or pan-seared.   Trips to the butcher’s aisle will no longer be intimidating, and you’ll never end up with a cut that’s too tough for dinner.

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Field Guide to Seafood - Aliza Green Cover Art

Field Guide to Seafood

Field Guide to Seafood How to Identify, Select, and Prepare Virtually Every Fish and Shellfish at the Market by Aliza Green

At last, a field guide to identifying and selecting seafood from around the world, including barramundi, lobsterette, wahoo, and more!   With the daunting array of fish and shellfish available in today’s market,  Field Guide to Seafood  is a must-have for every seafood consumer!   This helpful guide offers a comprehensive look at seafood, covering more than 100 different kinds of fish and shellfish, plus preserved fish, fish sauces, and caviar. Learn to differentiate between Arctic char and salmon or between snow crabs and stone crabs with the in-depth descriptions and full-color photographs. Each entry contains a list of alternate names, characteristics, and suggested preparation, including directions on when to remove or leave the skin. Step-by-step instructions explain how to identify, store, and cook the item.   Whether your fish is store-bough or just caught, this guide includes selection tips, suggested recipes, and complementary flavors. You’ll never feel overwhelmed by the wide variety of seafood with this handy guide — don’t go shopping without it!

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Smoking Meat - Will Fleischman Cover Art

Smoking Meat

Smoking Meat Tools - Techniques - Cuts - Recipes; Perfect the Art of Cooking with Smoke by Will Fleischman

Tender and full of flavor, cut after cut, smoked meat dishes will transform even the most low-key meal into a feast!  Picture the most tender, tastiest brisket, spare ribs or pork loin filling the air with its aroma. Spicy and smoky, with a hint of sweetness, ready to tantalize your taste buds and impress the most discerning guest.      An authority on cooking with smoke, Smoking Meat is a powerful guide to understanding the nuances of hot smoking from flavor combinations to wood selection for different meats. It’s filled with advice on tools, cuts, techniques and recipes! Not only that but it’s…    • Written by Will Fleischman, an established smoking personality and guru.    • Contains more than 50 meat recipes, both traditional and experimental, to get every mouth watering.     • The only book on the market balancing step-by-step expertise and delicious recipes from basics like chicken to specialities like pork belly, venison, and lobster.    • Perfect for all foodies whether you're aiming to impress your friends, host a barbecue or just treat their own taste buds. Try both traditional and experimental meat recipes and test endless combinations of woods, heats, meats, cuts, rubs and sauces! Smoking Meat is the meat recipe book that will take you from amateur smoker to smoking alchemist in 0-50 recipes. Whether you’re cooking with an adapted bucket or Texan smokehouse, your flavorful, tender cuts will turn a lazy barbecue into a culinary masterpiece. Award-winning Texas pitmaster Will Fleischman shares his secrets to the art of cooking with smoke in his latest book. He says there are three things you need to achieve great taste: high-quality meat, seasoning with dry rubs and brines, and basting or saucing during smoking. Packed with mouth-watering photos that capture varying textures and colors of the meat, this essential guide will ensure that you're smoking meat the way you want to.

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Big Mamma Italian Recipes in 30 Minutes - Big Mamma Cover Art

Big Mamma Italian Recipes in 30 Minutes

Big Mamma Italian Recipes in 30 Minutes Shower Time Included by Big Mamma

Big Mamma is two Frenchmen and over a thousand Italians – who run a group of crazy trattorias serving authentic Italian food , with wildly popular restaurants in London, Paris and beyond.   The pages of their first 30-minute cookbook are packed full of 100 delicious recipes , as well as incredible tips, tricks and anecdotes from the Italian team to make you a forno star. So whether you have friends arriving unexpectedly , or the famiglia descending en masse for the holidays, the Big Mamma squadra is here to help with tons of Italian recipes from Breaded ‘Burratina Turner’ Burrata to Hot Spaghetti All'Arrabbiata , Focaccia Alla Parmigiana to Tartufini Al Limoncello. So relax, breathe, open some wine and turn the pages. It's time to wow your guests and delight the whole family. Andiamo!  

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Hot Sauce! - Jennifer Trainer Thompson Cover Art

Hot Sauce!

Hot Sauce! Techniques for Making Signature Hot Sauces, with 32 Recipes to Get You Started; Includes 60 Recipes for Using Your Hot Sauces by Jennifer Trainer Thompson

If you can’t stand the heat, get out of the kitchen! From mild to blistering, renowned author Jennifer Trainer Thompson offers 32 recipes for making your own signature hot sauces, as well as 60 recipes that use homemade or commercial hot sauces in everything from barbeque and Buffalo wings to bouillabaisse and black bean soup. Try making spicy chowders, tacos, salads, and seafood — even scorchingly delicious cocktails. Bring your own handcrafted heat to your next barbecue and feel the burn! 

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Cooking with Eggplant: Delicious and Healthy Recipes Made Easy - Renee Collins Cover Art

Cooking with Eggplant: Delicious and Healthy Recipes Made Easy

Cooking with Eggplant: Delicious and Healthy Recipes Made Easy by Renee Collins

This cookbook includes over 200 recipes using eggplant as an ingredient. It gives you step by step instructions for making healthy and delicious dishes you will enjoy. Whether cooking for your family or preparing for a gathering, this cookbook is an indispensable part of your recipe collection. Here are some sample recipes from this cookbook:  Baked Eggplant with Cashews Chicken and Eggplant Alfredo Chickpea and Eggplant Stew Chinese Eggplant Fries Chocolate Eggplant Crispy Chinese Noodles with Eggplant and Peanuts Diced Lamb with Roasted Vegetables and Couscous Eggplant Balls Eggplant Burgers Eggplant Omelet Dip Eggplant and Pepper Parmesan Sandwiches Eggplant and Lamb Stew Eggplant and Tomato Casserole Eggplant and Zucchini Casserole Eggplant with Mushroom Stuffing Eggplant, Zucchini and Sweet Red Pepper Stew Greek Pasta Salad with Roasted Vegetables and Feta Grilled Eggplant and Feta Farfalle Grilled Mediterranean Vegetable Sandwich Grilled Veggie-Portobello Mushroom Burgers Herbed Eggplant Medley Indian-Style Spiced Eggplant Italian Fried Eggplant Balls Layered Eggplant Hamburger Casserole Lebanese Baked Eggplant Mediterranean Chicken with Eggplant Pan Fried Eggplant with Saffron Mayonnaise Peanut Millet with Grilled Curried Vegetables Penne with Eggplant Rigatoni with Eggplant, Mushrooms and Goat Roasted Eggplant and Mushrooms Roasted Garlic and Eggplant Soup Roasted Rosemary Chicken and Vegetables Roasted Vegetable Lasagna Russian Eggplant Shrimp-Stuffed Eggplant Rolls Slow Cooker Mediterranean Stew Smoky Eggplant and Yogurt Salad Smoky Grilled Vegetables Snappy Eggplant Spaghetti Stuffed Eggplant Parmesan Stuffed Eggplant with Shrimp and Basil Thai Charred Eggplant with Tofu Vegetable-Stuffed Portobello Mushrooms Vegetarian Four Cheese Lasagna Vegetarian Shepherd's Pie Ziti and Eggplant And many more recipes…

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Beard on Pasta - James Beard Cover Art

Beard on Pasta

Beard on Pasta by James Beard

Classic pasta dishes from America’s 1st and most beloved master chef Whether you’re entertaining guests or simply cooking for 1, pasta is sure to delight. The ultimate comfort food, it can be found in the cuisines of nearly every culture. James Beard, heralded by the  New York Times  as “the dean of American cookery” enriches our understanding of this culinary staple with his collection of recipes and commentary on store-bought versus homemade pasta, wine pairings, choosing the perfect cheese, and other insights.   From familiar spaghetti entrées to more adventurous fare, such as udon noodle soup and spätzle, Beard brings meals from all over the globe into the home chef’s kitchen. Under the guidance of America’s original gastronomic genius, the basic noodle is elevated in dishes such as basil lasagna, Portuguese fish stew with orzo, and cheddar angel hair soufflé.  Beard on Pasta  is full of easy-to-follow recipes, along with tips on preparation, sauce, and serving that you’ll be eager to try. This comprehensive cookbook provides all the tools you need to make delectable and unforgettable pasta for any occasion.

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Danny Loves Pasta - Danny Freeman Cover Art

Danny Loves Pasta

Danny Loves Pasta 75+ fun and colorful pasta shapes, patterns, sauces, and more by Danny Freeman

Master the art of pretty—and delicious—pasta! Danny Freeman loves pasta. In Danny Loves Pasta , he teaches you how to make your own colorful and creative fresh pasta, unlike anything you can find at the store. With no special equipment needed, you can take simple ingredients like flour, eggs, beets, and spinach, and turn them into vibrant works of delicious pasta art in every color of the rainbow. This book features: 8 easy dough recipes (vegan and gluten-free options included)17 ways to add color (with all-natural ingredients!)14 foundations for pattern making, from Tie-Dye to Spirals14 traditional pasta shapes, from Tagliatelle to Farfalle17 new pasta shapes, from Candy to Rose Ravioli25 fun fillings and sauces, from Spinach-Ricotta Filling to Pizza Pasta Choose your dough, pattern, shape, and filling, then pair your creations with the perfect sauce for a delicious meal any day of the week. The pastabilities are endless!

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True Roots - Kristin Cavallari Cover Art

True Roots

True Roots A Mindful Kitchen with More Than 100 Recipes Free of Gluten, Dairy, and Refined Sugar: A Cookbook by Kristin Cavallari

From New York Times bestselling author Kristin Cavallari comes a cookbook that reveals what she eats every day. In Balancing in Heels , Kristin Cavallari shared her personal journey along with her tips on everything from style to relationships. And now, with True Roots, Cavallari shows you that improving the way you eat doesn’t have to be difficult—a clean and toxin-free diet can and should be fun, easy, and enjoyable. She learned the hard way that dieting leads nowhere good, and that a clean lifestyle is the ticket to feeling and being healthy. So how does Kristin eat? Organic as much as possible, wild-caught fish, grass-fed beef, fresh fruits and vegetables, and nothing white—no white flour, sugar, or salt. She avoids anything heavily processed and anything that has been stripped of natural nutrients. She maintains a lifestyle free of toxic chemicals and is passionate about creating delicious and hearty food from real ingredients. She wants her food to be true, as close to its natural state as possible. Her recipes—green banana muffins, bison and veggie kabobs, and even zucchini almond butter blondies—are proof that a healthy lifestyle isn’t boring or bland. Feed yourself real food and see how much better you feel, both mentally and physically.

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Williams-Sonoma Pasta - Erica de Mane Cover Art

Williams-Sonoma Pasta

Williams-Sonoma Pasta The Best-Selling Recipe Collection from America's Top Cooking Authority by Erica de Mane

From spiral pasta tossed with fresh pesto to a delicious lasagne layered with duck and cream sauce, the variety of pasta dishes is an endless source of inspiration in the kitchen and a pleasure at the table.  Williams Sonoma Collection Pasta offers more than 40 easy-to-follow recipes, including both classic favorites and fresh new ideas. In these pages, you’ll find inspiring pasta dishes designed to suit any occasion—from a light summer supper to a festive dinner party. This expertly photographed, full-color recipe collection appeals to both novice and experienced cooks.

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Plenty - Yotam Ottolenghi Cover Art

Plenty

Plenty Vibrant Vegetable Recipes from London's Ottolenghi by Yotam Ottolenghi

Yotam Ottolenghi is one of the most exciting new talents in the cooking world, with four fabulous, eponymous London restaurants and a weekly newspaper column that's read by foodies all over the world. Plenty is a must-have collection of 120 vegetarian recipes featuring exciting flavors and fresh combinations that will delight readers and eaters looking for a sparkling new take on vegetables. Yotam's food inspiration comes from his Mediterranean background and his unapologetic love of ingredients. Not a vegetarian himself, his approach to vegetable dishes is wholly original and innovative, based on freshness and seasonality, and drawn from the diverse food cultures represented in London. A vibrant photo accompanies every recipe in this visually stunning book. Essential for meat-eaters and vegetarians alike!

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Alton Brown: EveryDayCook - Alton Brown Cover Art

Alton Brown: EveryDayCook

Alton Brown: EveryDayCook A Cookbook by Alton Brown

NEW YORK TIMES BESTSELLER • This cookbook has 101 delicious recipes for home chefs of all abilities. My name is Alton Brown, and I wrote this book. It’s my first in a few years because I’ve been a little busy with TV stuff and interwebs stuff and live stage show stuff. Sure, I’ve been cooking, but it’s been mostly to feed myself and people in my immediate vicinity—which is really what a cook is supposed to do, right? Well, one day I was sitting around trying to organize my recipes, and I realized that I should put them into a personal collection. One thing led to another, and here’s  EveryDayCook.  There’s still plenty of science and hopefully some humor in here (my agent says that’s my “wheelhouse”), but unlike in my other books, a lot of attention went into the photos, which were all taken on my iPhone (take that, Instagram) and are suitable for framing. As for the recipes, which are arranged by time of day, they’re pretty darned tasty. Highlights include:    • Morning: Buttermilk Lassi, Overnight Coconut Oats, Nitrous Pancakes  • Coffee Break: Cold Brew Coffee, Lacquered Bacon, Seedy Date Bars • Noon: Smoky the Meat Loaf, Grilled Cheese Grilled Sandwich, “EnchiLasagna” or “Lasagnalada” • Afternoon: Green Grape Cobbler, Crispy Chickpeas, Savory Greek Yogurt Dip • Evening: Bad Day Bitter Martini, Mussels-O-Miso, Garam Masalmon Steaks • Anytime: The General’s Fried Chicken, Roasted Chile Salsa, Peach Punch Pops • Later: Cider House Fondue, Open Sesame Noodles, Chocapocalypse Cookie   So let’s review: 101 recipes with mouthwatering photos, a plethora of useful insights on methods, tools, and ingredients all written by an “award-winning and influential educator and tastemaker.” That last part is from the PR office. Real people don’t talk like that.

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Williams-Sonoma Chicken - Rick Rodgers Cover Art

Williams-Sonoma Chicken

Williams-Sonoma Chicken The Best-Selling Recipe Collection from America's Top Cooking Authority by Rick Rodgers

The amazing versatility of chicken lets you quickly prepare it in a stir-fry, grill it to perfection outdoors on a summer's day, or slowly simmer it in a satisfying pot of chicken noodle soup. Williams Sonoma Collection Chicken offers more than 40 easy-to-follow recipes, including both classic favorites and fresh new ideas. In these pages, you’ll find chicken dishes designed to suit any occasion—from a casual lunch to a hearty Sunday dinner.  This beautifully photographed, full-color recipe collection appeals to both novice and experienced cooks.

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Charcuterie: The Craft of Salting, Smoking, and Curing (Revised and Updated) - Michael Ruhlman & Brian Polcyn Cover Art

Charcuterie: The Craft of Salting, Smoking, and Curing (Revised and Updated)

Charcuterie: The Craft of Salting, Smoking, and Curing (Revised and Updated) by Michael Ruhlman & Brian Polcyn

An essential update of the perennial bestseller. Charcuterie exploded onto the scene in 2005 and encouraged an army of home cooks and professional chefs to start curing their own foods. This love song to animal fat and salt has blossomed into a bona fide culinary movement, throughout America and beyond, of curing meats and making sausage, pâtés, and confits. Charcuterie: Revised and Updated will remain the ultimate and authoritative guide to that movement, spreading the revival of this ancient culinary craft. Early in his career, food writer Michael Ruhlman had his first taste of duck confit. The experience “became a fascination that transformed into a quest” to understand the larger world of food preservation, called charcuterie, once a critical factor in human survival. He wondered why its methods and preparations, which used to keep communities alive and allowed for long-distance exploration, had been almost forgotten. Along the way he met Brian Polcyn, who had been surrounded with traditional and modern charcuterie since childhood. “My Polish grandma made kielbasa every Christmas and Easter,” he told Ruhlman. At the time, Polcyn was teaching butchery at Schoolcraft College outside Detroit. Ruhlman and Polcyn teamed up to share their passion for cured meats with a wider audience. The rest is culinary history. Charcuterie: Revised and Updated is organized into chapters on key practices: salt-cured meats like pancetta, dry-cured meats like salami and chorizo, forcemeats including pâtés and terrines, and smoked meats and fish. Readers will find all the classic recipes: duck confit, sausages, prosciutto, bacon, pâté de campagne, and knackwurst, among others. Ruhlman and Polcyn also expand on traditional mainstays, offering recipes for hot- and cold-smoked salmon; shrimp, lobster, and leek sausage; and grilled vegetable terrine. All these techniques make for a stunning addition to a contemporary menu. Thoroughly instructive and fully illustrated, this updated edition includes seventy-five detailed line drawings that guide the reader through all the techniques. With new recipes and revised sections to reflect the best equipment available today, Charcuterie: Revised and Updated remains the undisputed authority on charcuterie.

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