Top Specific Ingredient Cookbook Ebook Best Sellers


Pasta - Missy Robbins & Talia Baiocchi Cover Art


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

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 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 • “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 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.


Ninja Foodi Grill Cookbook 2020:Easy Tasty Recipes and Step-by-Step Techniques For Indoor Grilling & Air Frying - Wallace Buendia Cover Art

Ninja Foodi Grill Cookbook 2020:Easy Tasty Recipes and Step-by-Step Techniques For Indoor Grilling & Air Frying by Wallace Buendia

Do you remember those grill nights when you had to go from the kitchen to the grill all the time to watch meat on the grill and potatoes in the oven? Well, now you do not have to do that anymore! This can save you time and energy. What you are about to experience is a new unique cooking method that has never been; you will get addicted to this method once you try it. This Cookbook IncludesPoultry recipesBeef/Pork/Lamb recipesSeafood recipesVegetarian recipesDessert recipes Every recipe has cook time, servings, ingredient lists, and detailed step-by-step instructions. This cookbook will give your culinary skills the much-needed boost to stun the tastebuds of your loved ones and friends.


Blackstone Griddle Cookbook: Prepare a Feast for Your Taste Buds with 350+ Simple, Delicious, Recipes – Top Secret Cooking Tips to Effortlessly Become Your Family’s Favorite Chef - William Henry Cameron Cover Art

Blackstone Griddle Cookbook: Prepare a Feast for Your Taste Buds with 350+ Simple, Delicious, Recipes – Top Secret Cooking Tips to Effortlessly Become Your Family’s Favorite Chef by William Henry Cameron

Grilled Deliciousness at Home: Here’s How to Prepare the Tastiest Blackstone Griddle Meals & Become a Master Chef In No Time – 350+ Recipes Included Grilled food is as delicious as it is healthy. The best part is, grilling is a relatively simple cooking technique that everyone can master, even the inexperienced, amateur chefs. But, if cooking on the griddle is so simple, why is the home-grilled meat tough, we can’t achieve the perfect finish, the fish breaks, and the vegetables are raw or burnt? Because there are a few secret techniques everyone keeps for themselves, but this book is about to lay it all out! Would you like to: Have your favorite restaurant-quality grilled meals ready in no time? Improve the quality of your food and therefore lead a healthier lifestyle? Be the life and soul of great barbecues among friends and have them wondering what your secret is? Improve your cooking skills and learn a variety of delicious recipes to put into practice? With this one-of-a-kind cookbook, you can! Why is it that we save grilling for big family celebrations or friends get-togethers – exclusively for special occasions? It’s about time that changed! With the help of this book, you’ll be able to enjoy the best grill recipes, but with a different and extraordinary flavor – any time you crave it! Through the pages of this cookbook, you’ll discover: How to set up a griddle, learning the controls, and the entire griddling process explained in layman’s terms; Great tips and tricks that are guaranteed to turn you into a master chef in almost no time; A wide selection of delicious breakfast recipes – classic steak and eggs, toad in a hole, fluffy pancakes, potato bacon hash, etc.; 25+ different burger recipes – beef burgers, croque madame, spiced lamb burger, turkey burger, ultimate griddle cheese, etc.; Over 45 vegetable and side dishes – Italian zucchini slices, easy fried rice, stir fry mushrooms, smoked tomato and mozzarella dip, etc.; The tastiest poultry, beef, and pork recipes – roast turkey orange, hoisin turkey wings, sweet and spicy pork kabobs, etc.; Healthy seafood recipes – pesto shrimp, blackened salmon, spiced crab legs, flavorful Mexican shrimp, wine brined salmon, etc.; Game recipes, appetizer and sides, desserts, snacks recipes, and much more! You don’t have to wait any longer to enjoy a good barbecue. Get ready to make the most delicious meals once you master the art of griddling, and this book will show you how to do so. It’s time to fire up the grill & savour the flavors of life! Scroll up, click on “Buy Now with 1-click”, and Get Your Copy Now!


The Pasta Man - Mateo Zielonka Cover Art

The Pasta Man

The Pasta Man The Art of Making Spectacular Pasta – with 40 Recipes by Mateo Zielonka

The Pasta Man , Mateo Zielonka, makes the most spectacular, original pasta you’ve ever seen. Striped, spotted, red and green and black, and every shape imaginable, Mateo’s pasta is a carb-lover’s dream. Now in The Pasta Man , Mateo reveals for the first time how you too can make his beautiful creations. Starting with classic golden dough, and with “how to” sections guiding you through every shape and effect, from spots and stripes (using all-natural ingredients), lasagne sheets and pappardelle, ravioli pillows, tortellini and other glorious filled pastas, he then offers 40 recipes for delicious sauces and suppers in which to showcase your delicately crafted pasta. Illustrated with beautiful photography and clear step-by-step instructions, whether you’re a pasta beginner or enthusiast, let yourself be guided by a master and make your own pasta a work of art.


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.


Pasta Grannies: The Official Cookbook - Vicky Bennison Cover Art

Pasta Grannies: The Official Cookbook

Pasta Grannies: The Official Cookbook The Secrets of Italy's Best Home Cooks by Vicky Bennison

WINNER OF THE JAMES BEARD FOUNDATION 2020 AWARD FOR BEST SINGLE SUBJECT COOKBOOK Learn how to make pasta like Italian nonnas do. Inspired by the hugely popular YouTube channel of the same name, Pasta Grannies is a wonderful collection of time-perfected Italian pasta recipes from the people who have spent a lifetime cooking for love, not a living: Italian grandmothers. “When you have good ingredients, you don’t have to worry about cooking. They do the work for you.” – Lucia, 85 Featuring easy and accessible recipes from all over Italy, you will be transported into the very heart of the Italian home to learn how to make great-tasting Italian food. Pasta styles range from pici – a type of hand-rolled spaghetti that is simple to make – to lumachelle della duchessa – tiny, ridged, cinnamon-scented tubes that take patience and dexterity. More than just a compendium of dishes, Pasta Grannies tells the extraordinary stories of these ordinary women and shows you that with the right know how, truly authentic Italian cooking is simple, beautiful and entirely achievable.


Peppers of the Americas - Maricel E. Presilla Cover Art

Peppers of the Americas

Peppers of the Americas The Remarkable Capsicums That Forever Changed Flavor [A Cookbook] by Maricel E. Presilla

An IACP Cookbook Award-winning survey of 200 types of peppers and more than 40 pan-Latin recipes from a three-time James Beard Award-winning author and chef-restaurateur. From piquillos and shishitos to padrons and poblanos, the popularity of culinary peppers (and pepper-based condiments, such as Sriracha and the Korean condiment gochujang) continue to grow as more consumers try new varieties and discover the known health benefits of Capsicum, the genus to which all peppers belong. This stunning visual reference to peppers now seen on menus, in markets, and beyond, showcases nearly 200 varieties (with physical description, tasting notes, uses for cooks, and beautiful botanical portraits for each). Following the cook's gallery of varieties, more than 40 on-trend Latin recipes for spice blends, salsas, sauces, salads, vegetables, soups, and main dishes highlight the big flavors and taste-enhancing capabilities of peppers. Winner of the 2018 International Association of Culinary Professionals (IACP) Cookbook Award for "Reference & Technical" category


Duck, Duck, Goose - Hank Shaw Cover Art

Duck, Duck, Goose

Duck, Duck, Goose Recipes and Techniques for Cooking Ducks and Geese, both Wild and Domesticated [A Cookbook] by Hank Shaw

A lush, illustrated cookbook devoted to preparing and cooking ducks and geese, both domestic and wild, from the author of the award-winning blog  Hunter Angler Gardener Cook. Duck is having a renaissance in American restaurants and kitchens as cooks discover that diverse breeds, species, and cuts of meat offer an exciting range of flavors and textures. Many cooks—and even hunters—have a fear of cooking fowl. Duck, Duck, Goose  shows you how to cook duck and goose like a pro: perfectly crisp skin crackling with each bite, succulent confit, impeccable prosciutto, and more.   Hank Shaw, an award-winning food writer, hunter, and cook on the forefront of the marsh-to-table revolution, provides all you need to know about obtaining,  cleaning, and cooking these flavorful birds.  Duck, Duck, Goose  includes detailed guides on species and breeds, selecting a duck in the market, and plucking and hanging a wild bird. Shaw’s delicious and doable recipes include basics such as Grilled Duck Breast and Slow-Roasted Duck ; international favorites like  Duck Pho, Sichuan Fragrant Duck, Mexican Duck with Green Mole, and Cassoulet; and celebration-worthy fare such as  Perfect Roast Goose.  It also features an array of duck and goose confit and charcuterie, from fresh sausages to dry-cured salami.   The most comprehensive guide to preparing and cooking both domestic and wild ducks and geese,  Duck, Duck, Goose  will be a treasured companion for anyone who wants to free themselves from the tyranny of chicken and enjoy perfectly cooked waterfowl.


Homemade Sausage - James Peisker & Chris Carter Cover Art

Homemade Sausage

Homemade Sausage Recipes and Techniques to Grind, Stuff, and Twist Artisanal Sausage at Home by James Peisker & Chris Carter

The secret's out! Get cooking the very best homemade sausage with techniques from Nashville's Porter Road Butcher. Homemade Sausage is an extremely accessible guide for making sausage right in your own kitchen. James Peisker and Chris Carter of Nashville's Porter Road Butcher will guide you through all the necessary steps to create the very best sausage - just like they do. Learn important information on sourcing your meat from local farms for the highest quality and top flavor. From there, you'll discover techniques and trade secrets for grinding. You'll even find a list of the best tools for the job and how to use them successfully. Now comes the fun part, seasoning your sausage to create deep flavor profiles is one of the greatest benefits of making sausage at home. You control the spices, sodium, and more! Stuff and smoke your sausage - or don't- and create classic links, patties, brats, keilbasas, chorizos, andouilles, and more! Finally, enjoy your locally sourced, perfectly flavored sausage in mouth-watering recipes, like: Tomato Meat Sauce with ItalianBreakfast PinwheelsBangers and MashBratwurst with Sauerkraut and MustardJambalaya with AndouilleHot Chicken Sausage SandwichChorizo TortaMerguez with CouscousBoudin BallsCotechinno and Lentils – Italian New Years DishBeer-Braised Bratwurst with whole grain mustard and sauerkrautRoasted Currywurst with spatzle and braised cabbageGrilled Kielbasa with Roasted Potatoes and Chimichurri Sauce Whether you're a beginner or a seasoned pro,  Homemade Sausage  is your go-to guide for making better sausage.


PRIME: The Beef Cookbook - Richard H. Turner Cover Art

PRIME: The Beef Cookbook

PRIME: The Beef Cookbook by Richard H. Turner

Following the bestselling Hog comes Prime . This fantastic book is an ode to all things beef from the ultimate authority in meat cookery. Beef is the star of many people's all-time favourite meals - from steak or a cheeseburger to roast beef with all the trimmings. In Prime , beef expert Richard H. Turner will impart his recipes for these timeless classics, as well as sharing new ways in which to enjoy this fantastic ingredient in all it's forms. Covering every cut, every style of preparation and with recipes from the world over - not to mention features on bovine breeds, butchering, buying your meat and more, Prime is everything you'd want in a beef cookbook. Some of the mouth-watering recipes include: - Burmese beef curry - New York veal parmigiana - Salt beef - Smoked brisket - Bone marrow dumplings - Chilean empanadas - Carbonnade flamande... plus many, many more!


The Ultimate Camp Chef Wood Pellet Grill & Smoker Cookbook:200 Recipes and Techniques for the Most Flavorful and Delicious Barbecue - Long Xilan & Alice Hatcher Cover Art

The Ultimate Camp Chef Wood Pellet Grill & Smoker Cookbook:200 Recipes and Techniques for the Most Flavorful and Delicious Barbecue by Long Xilan & Alice Hatcher

The ultimate guide to classic BBQ with a wood pellet grill You don't need to be a pro to barbecue like one. For the backyard cook who wants to bring more heat to their grilling game, this smoker cookbook has everything you need to master wood pellet smoking. Dig in to a foolproof guide on how to achieve grilling success every time, and find delicious recipes for favorites like Baby Back Ribs and Smoke-Fried Chicken. It's your go-to reference for wood pellet grilling, made easy. Bring sweet and savory wood-fired flavor to your table, with: A how-to guide―This smoker cookbook walks you through everything from choosing a grill to prepping ingredients to the flavor profiles of different kinds of wood. A variety of recipes―Experiment with classic and new BBQ favorites for poultry, pork, beef, fish and seafood, vegetables, sides, cheese, nuts, breads, desserts, rubs, and sauces. Handy type setting―Find guides for timing and temperature, using the right pellets, and diagrams of popular beef and pork cuts. For game days, holidays, or every day, learn how to make succulent meats and sizzling sides on your wood pellet grill. Why not act now so you will discover delicious meals.


Plenty - Yotam Ottolenghi Cover Art


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!


Kale & Caramel - Lily Diamond Cover Art

Kale & Caramel

Kale & Caramel Recipes for Body, Heart, and Table by Lily Diamond

Born out of the popular blog Kale & Caramel , this sumptuously photographed and beautifully written cookbook presents eighty recipes for delicious vegan and vegetarian dishes featuring herbs and flowers, as well as luxurious do-it-yourself beauty products. Plant-whisperer, writer, and photographer Lily Diamond believes that herbs and flowers have the power to nourish inside and out. “Lily’s deep connection to nature is beautifully woven throughout this personal collection of recipes,” says award-winning vegetarian chef Amy Chaplin. Each chapter celebrates an aromatic herb or flower, including basil, cilantro, fennel, mint, oregano, rosemary, sage, thyme, lavender, jasmine, rose, and orange blossom. Mollie Katzen, author of the beloved Moosewood Cookbook , calls the book “a gift, articulated through a poetic voice, original and bold.” The recipes tell a coming-of-age story through Lily’s kinship with plants, from a sun-drenched Maui childhood to healing from heartbreak and her mother’s death. With bright flavors, gorgeous scents, evocative stories, and more than one hundred photographs, Kale & Caramel creates a lush garden of experience open to harvest year round.


Ottolenghi Flavor - Yotam Ottolenghi, Ixta Belfrage & Tara Wigley Cover Art

Ottolenghi Flavor

Ottolenghi Flavor A Cookbook by Yotam Ottolenghi, Ixta Belfrage & Tara Wigley

NEW YORK TIMES BESTSELLER • The author of Plenty teams up with Ottolenghi Test Kitchen’s Ixta Belfrage to reveal how flavor is created and amplified through 100+ super-delicious, plant-based recipes. IACP AWARD FINALIST • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review • NPR • The Washington Post • The Guardian • The Atlanta Journal-Constitution • National Geographic • Town & Country • Epicurious “Bold, innovative recipes . . . make this book truly thrilling.”— The New York Times Level up your vegetables. In this groundbreaking cookbook, Yotam Ottolenghi and Ixta Belfrage offer a next-level approach to vegetables that breaks down the fundamentals of cooking into three key elements: process, pairing, and produce. For process , Yotam and Ixta show how easy techniques such as charring and infusing can change the way you think about cooking. Discover how to unlock new depths of flavor by pairing vegetables with sweetness, fat, acidity, or chile heat, and learn to identify the produce that has the innate ability to make dishes shine. With main courses, sides, desserts, and a whole pantry of “flavor bombs” (homemade condiments), there’s something for any meal, any night of the week, including surefire hits such as Stuffed Eggplant in Curry and Coconut Dal, Spicy Mushroom Lasagne, and Romano Pepper Schnitzels. Chock-full of low-effort, high-impact dishes that pack a punch and standout meals for the relaxed cook, Ottolenghi Flavor is a revolutionary approach to vegetable cooking.


Bong Appétit - Editors of MUNCHIES Cover Art

Bong Appétit

Bong Appétit Mastering the Art of Cooking with Weed [A Cookbook] by Editors of MUNCHIES

Based on the popular Munchies and Viceland television series Bong Appétit , this cannabis cookbook features 65 "high"-end recipes for sweet and savory dishes as well as cocktails. Inspired by the popular MUNCHIES and Viceland television series , Bong Appétit is the Joy of Cooking for a new generation interested in making serious, sophisticated food--with weed. Bong Appétit breaks down the science of infusing (oils, butters, milks, alcohol, and more) with cannabis, and offers recipes ranging from weed butter-basted chicken to weed chimichurri to weed brownie sundaes. Along the way, the book hits on marijuana politics, dosage, and pairing strains and flavors, and has tips from MUNCHIES vast network of friends and experts, including "Bong Appétit" stars Ry Prichard and Vanessa Lavorato.


French Fries - Zac Williams Cover Art

French Fries

French Fries by Zac Williams

Who doesn't love the traditional twice-fried potato, our hot and salty friend? This innovative cookbook offers recipes for every kind of fry imaginable, from Parmesan to pesto to sweet potato fries. Try something as familiar as Drive-in French Fries to those as exotic as Pataje Oorlog, a Dutch dish with three different sauces, or Chocolate Fries, a sweet french fry dessert. The book also includes recipes for non-potato fries, such as Fresh Green Bean Fries or Tempura Vegetables with Wasabi Garlic Aioli, and for more than a dozen dips and sauces, from Sweet Onion Mayonnaise to Ginger Soy Dipping Sauce.


Salt to Taste - Marco Canora & Cathy Young Cover Art

Salt to Taste

Salt to Taste The Key to Confident, Delicious Cooking: A Cookbook by Marco Canora & Cathy Young

The key to confident cooking lies not in learning to follow intricate recipes but rather in mastering a select handful of truly appealing yet straightforward dishes that invite experimentation and improvisation to reflect the seasons and the cook's own palate. In Salt to Taste, Chef Marco Canora presents a tempting repertoire of 100 soulful recipes that embody this philosophy perfectly: food that is comforting and familiar but with a depth of flavor and timeless appeal that mark the dishes as true essentials of the contemporary table. Each meticulously written recipe offers insightful lessons drawn both from memories of his mother's cooking and his years as one of New York's most respected chefs, guiding the way to a delicious dish every time. Extensive chef's notes suggest ways to streamline the process and enhance the savory results, marrying the precision of the professional kitchen with the warmth of home cooking. Those looking to elevate their cooking from merely good to truly spectacular will find much here to inspire them, while those in need of culinary coaching will learn that creating greatness is within reach. With a little forethought, care, practice, and observation, any cook can quickly gain the confidence to "salt to taste."


The Flexitarian Cookbook - Emily Smith Cover Art

The Flexitarian Cookbook

The Flexitarian Cookbook by Emily Smith

The Flexitarian Diet is a style of eating that encourages mostly plant-based foods while allowing meat and other animal products in moderation. It's more flexible than fully vegetarian or vegan diets. This article provides an overview of the Flexitarian Diet, its benefits, foods to eat and a one-week meal plan. Eating healthier doesn't have to happen all at once. The flexitarian diet offers potential health benefits by focusing on what we can add (gradually) rather than what we need to (immediately) take away from our diet. Additionally, the principles of the flexitarian diet are aligned with the 2015 Dietary Guidelines for Americans. Both emphasize fruits, vegetables, dairy and whole grains and a broad range of protein foods, including seafood, lean meat, poultry, eggs, legumes, nuts and seeds. Unlike the vegetarian (or the vegan) diet, a flexitarian dietary pattern contains both plant and animal-based foods. It's important to find an eating style that works for you. The flexitarian diet allows for flexibility, which may be appealing to some who are looking for a path to improved health that has fewer rigid rules. If you're looking for a plant- forward option that allows you to have your steak and eat it, too, the flexitarian diet might be for you. With these recipes you can become healthier and loss weight without having to starve yourself. Rather than going for the less healthy route of minimizing your food consumption, the flexitarian diet recipes aim to give you meals you can eat without feeling guilty of their conntent. With these flexitarian diet recipes you can loss weight in the easiest way possible.


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.


Ultimate Veg - Jamie Oliver Cover Art

Ultimate Veg

Ultimate Veg Easy & Delicious Meals for Everyone [American Measurements] by Jamie Oliver

NEW YORK TIMES BESTSELLER Jamie Oliver, one of the bestselling cookbook authors of all time, is back with brilliantly easy, delicious, and flavor-packed vegetable recipes. This edition has been adapted for the US market. It was originally published in the UK under the title Veg . From simple suppers and family favorites, to weekend dishes for sharing with friends, this book is packed full of phenomenal food - pure and simple. Whether it's embracing a meat-free day or two each week, living a vegetarian lifestyle, or just wanting to try some brilliant new flavor combinations, this book ticks all the boxes. Super-tasty, brilliantly simple, but inventive veg dishes include: · AMAZING VEGGIE CHILI , comforting black rice, zingy crunchy salsa and chili-rippled yogurt · GREENS MAC 'N' CHEESE with leek, broccoli & spinach and a toasted almond topping · VEGGIE PAD THAI , crispy fried eggs, special tamarind & tofu sauce and peanut sprinkle · SUPER SPINACH PANCAKES with avocado, tomato and cottage cheese · SUMMER TAGLIATELLE , basil & almond pesto, broken potatoes and delicate green veg With chapters on Soups & Sandwiches, Brunch, Pies & Bakes, Curries & Stews, Salads, Burgers & Fritters, Pasta, Rice & Noodles, and Traybakes there's something tasty for every occasion. Sharing simple tips and tricks that will excite the taste buds, this book will give you the confidence to up your vegetable intake and widen your recipe repertoire, safe in the knowledge that it'll taste utterly delicious. It will also leave you feeling full, satisfied and happy - and not missing meat from your plate. “It's all about celebrating really good, tasty food that just happens to be meat-free.” Jamie Oliver


Einkorn - Carla Bartolucci & Clay McLachlan Cover Art


Einkorn Recipes for Nature's Original Wheat: A Cookbook by Carla Bartolucci & Clay McLachlan

Discover the ancient grain with tremendous flavor that is a true gift for many who suffer from gluten sensitivity or choose to eat gluten free.   The only wheat in existence that has never been hybridized or modified, einkorn grew thousands of years ago in the Fertile Crescent. Carla Bartolucci came across it when searching for an alternative grain for her daughter Giulia, who was diagnosed with gluten sensitivity in 2008. Einkorn has remained unaltered for thousands of years, which allows many, including Giulia—who suffered from mood swings, asthma, and digestive problems—to eat wheat without symptoms. Amazed by her daughter’s health transformation, Carla became a champion of this little-known, nutrient-packed grain. Einkorn shares 100 delicious recipes for working with the grain and its flour in a wide variety of flavorful dishes, such as Yogurt Blueberry Muffins, Spinach Lasagna Bolognese, Neapolitan Pizza Margherita, and Soft & Chewy Ginger Cookies—as well as sourdough and yeasted breads like Classic French Boule and buttery Sweet Potato Rolls. This book also explores einkorn’s history, unique genetics, and superior nutrient content, while sharing Carla’s tips for using it to its full baking and cooking potential. With eighty-five beautiful color photographs, Einkorn will introduce home cooks to a delicious ancient grain that can transform the way they eat for the better by adding more nutrition and flavor to the foods they love.


Foolproof Fish - America's Test Kitchen Cover Art

Foolproof Fish

Foolproof Fish Modern Recipes for Everyone, Everywhere by America's Test Kitchen

2021 IACP Award Winner in the Single Subject Category Dive into seafood with confidence and get inspired by 198 recipes for multiple kinds of fish--featuring fresh, modern flavors and plenty of fish facts For many home cooks, preparing seafood is a bit of mystery. But I'm going to let you in on a little secret: Cooking great-tasting seafood is easy and anyone, anywhere can do it. (That means you!) Our newest cookbook provides you with everything you need to create satisfying and healthy seafood meals at home. We explore how to buy quality fish and dive deep into all the varieties of fish available, from light and flaky to rich and meaty. You'll get answers to all of your seafood related questions and practical tips and tricks for handling fish. But the recipes are where things get really exciting. From sumptuous appetizers and savory soups and stews to easy weeknight dinners and company-worthy fare (and a lot more), you'll learn just how rewarding it is to prepare seafood at home. We've also included substitution information for each recipe. So if you can't find a certain kind of fish or if you don't like the type used in the recipe, you can use any of the listed substitutions and still achieve great results. Clever, right? Having delicious, healthy (and easy) recipes to cook at home is more important than ever. We hope you'll give seafood cookery a chance. You won't regret it.


V Street - Rich Landau & Kate Jacoby Cover Art

V Street

V Street 100 Globe-Hopping Plates on the Cutting Edge of Vegetable Cooking by Rich Landau & Kate Jacoby

A dazzling collection of more than 100 innovative vegetable recipes from the beloved chefs of Philadelphia’s nationally acclaimed restaurants Vedge and V Street—full of bold spices and adventurous flavors inspired by the great ethnic and street foods of the world. Chefs Rich Landau and Kate Jacoby bring the greatest flavors of the world to the devoted clientele of their acclaimed Philly restaurant V Street. Now, cooks can experience the same original dining experience at home with these zesty, mouthwatering recipes that whet the appetite and feed the imagination. In V Street, Rich Landau and Kate Jacoby offer creative vegan riffs on street food from across the globe—drawing from the culinary traditions of Asia, the Middle East, South America, and more—in a diverse range of dishes including: Sticks: Jerk Trumpet Mushrooms, Shishito RobotayakiSnacks: 5:00 Szechuan Soft Pretzels, Papadums with Whipped DalSalads: Jerk Sweet Potato Salad, Tandoori EggplantMarket: Harissa Grilled Cauliflower, Peruvian FriesPlates: Black Garlic Pierogies, Hearts of Palm & Avocado SoccaBowls: Dan Dan Noodles, Kimchi StewSweets: Churro Ice Cream Sandwich, Sweet Potato AranciniCocktails: Hong Kong Karaoke, Lokum at the Bazaar Filled with 100 internationally inspired recipes, behind-the-scenes anecdotes, food travel stories, and stunning color photography throughout, this casual companion cookbook to Vedge is a must-have for vegetable lovers and everyone with a taste for adventure.


The Artisanal Kitchen: Perfect Pasta - Andrew Feinberg, Francine Stephens & Melissa Clark Cover Art

The Artisanal Kitchen: Perfect Pasta

The Artisanal Kitchen: Perfect Pasta Recipes and Secrets to Elevate the Classic Italian Meal by Andrew Feinberg, Francine Stephens & Melissa Clark

The husband and wife behind Brooklyn’s beloved restaurant Franny’s share recipes and tips for taking pasta to the next level. Many people think of pasta as a basic, last-minute meal. But in The Artisanal Kitchen: Perfect Pasta , Francine Stephens and Andrew Feinberg demonstrate how this dish can easily be elevated with surprising flavors and simple yet imaginative techniques. From Spaghetti with Artichokes and Penne with Zucchini and Mint to Bucatini Fra Diavolo and Fusilli with Pork Sausage Ragu, this curated collection of recipes will help you expand your pasta repertoire. The Artisanal Kitchen cookbook series brings together great chefs and appealing subjects to add an easy level of pleasure and expertise to home cooking. Each dish in The Artisanal Kitchen: Perfect Pasta is suitable for weeknight cooking but approached in a way that uncovers a newfound depth of flavor.


Milk Street Vegetables - Christopher Kimball Cover Art

Milk Street Vegetables

Milk Street Vegetables 250 Bold, Simple Recipes for Every Season by Christopher Kimball

Move vegetables into the center of your plate from the realm of sides and salads with this vegetable-cooking bible of more than 250 full-flavor recipes, from James Beard and IACP award winner Christopher Kimball's Milk Street. Chili-spiked carrots. Skillet-charred Brussels sprouts.  Mashed potatoes brightened with harissa and pistachios. These are just three ways to put vegetables in the center of your plate.   Here in the U.S., meat is cheap and has been in the center of the plate for centuries. The rest of the world, however, knows how to approach vegetables, grains and beans not only with respect but with a fresh, lively approach, one that transforms the ordinary into the extraordinary.   To get a vegetable education, we traveled to Athens to learn how winter vegetable stews could taste light and bright, not hearty and heavy. In Cairo, we tasted eggplant and potatoes that punched up flavor with bold pops of texture from whole spices. And in Puglia, Italy, we had a revelatory bite of zucchini enriched by ricotta cheese and lemon.   This is a world of high-heat roasts, unctuous braises, drizzles of honey, and stir-fries aromatic with ginger and garlic. And with 250 recipes, the possibilities are nearly endless:  A simple head of cauliflower can become  Cauliflower Shawarma ,  Sichuan Dry-Fried Cauliflower,  or Curried Cauliflower Rice with Peas and Cashews Humble cabbage travels the world to become  Butter-Roasted Cabbage with Citrus, Hazelnuts and Mustard; Hot and Sour Stir-Fried Cabbage;  and  Thai-Style Coleslaw with Mint and Cilantro Mushrooms are transformed into  Stir-Fried Mushrooms with Asparagus and Lemon Grass  or  Miso Soup with Mixed Vegetables and Tofu and greens get the Milk Street treatment in dishes like  Pozole with Collard Greens; Hot Oil-Flashed Chard with Ginger, Scallions and Chili;  and   Persian-Style Swiss Chard and Herb Omelet   It’s never too late to get your vegetable PhD.  


Cooking With Herbs - Valerie Ferguson Cover Art

Cooking With Herbs

Cooking With Herbs Bring Distinctive Fresh Tastes To Your Food With The Fragrance Of Herbs by Valerie Ferguson

Enjoy the distinctive taste of fresh herbs in your cooking, with this collection of 30 fabulous herb-filled recipes. Herbs add taste and aroma to a variety of dishes, from soups and appetizers to fish, chicken, meat, vegetarian dishes, salads, desserts and drinks. This book shows you how to use them to their full potential, whether picked from the garden, bought fresh from the supermarket, or used in dried form. A concise illustrated guide provides an at-a-glance directory of common culinary herbs, plus useful techniques such as chopping, freezing and drying. The recipes include delights such as Fillets of Haddock Baked with Thyme & Garlic, and Herb Garden Dressing. With 100 photographs, this is a handy book for cooks who like to prepare fresh and fragrant food. This book is part of the Cook’s Kitchen Series, and has been written by a professional chef and all the recipes have been properly tested in our chef’s own kitchen. Ingredients are measured out in metric and imperial and US cup measures are also included.


The Miracle of Honey - Dueep J. Singh & John Davidson Cover Art

The Miracle of Honey

The Miracle of Honey Health Learning Books, no. 29 · Herbal Remedy Series, no. 13 by Dueep J. Singh & John Davidson

The Miracle of Honey - Health Learning Series Table of Contents Introduction Knowing More about Honey Benefits of Honey Natural Composition of Honey Honey for Stomach Ailments Indigestion Constipation Diarrhea Gas Nausea Ulcers Worms and Parasites in the stomach Honey for Serious Conditions Heart problems Lung problems Pneumonia Diabetes Stroke Cholera Kidney stones TB Typhoid Jaundice Flu Anemia Piles Insomnia High/Low Blood Pressure Honey for Your Throat Honey for your Skin Appendix Author Bio Introduction The moment you hear the word “honey”, you immediately visualize something tasty, sweet, and healthy. If you consider it being nature’s best and most excellent tonic, it is not going to be an exaggeration. That is the reason why newborn babies in the East are fed honey, the moment they enter the world and are bathed, before they are given to their proud moms for their first feed. That is because this is a predigested food, and it is easy to digest, is nutritious, and is health giving. And the best thing about Honey is that you may keep it for a long while, and it is not going to spoil. In fact, archaeologists found vestiges of preserved honey in 2000 year old earthenware pots, from excavated sites. A major part of the honey may have been absorbed into the earthenware with the passage of time, but there was still some left over from those days millenniums ago, when people were preserving honey and putting them into usage. As far as the natural and curative properties of honey goes, the fact is indisputable that this product has been used as a cure-all for diseases for centuries in Mesopotamian, Russian, Native American, Aztec, South American, Indian, Chinese, Egyptian, Greek and other ancient medical sciences. In fact, ask any wise man or shaman or herbalist who is well versed in ancient herbal lore about the importance of honey in making up his medicines. And he is going to nod his head widely, and praise it and the person who discovered it, and its natural curative properties. Did you know that during the American Civil War and during WW1, when doctors ran out of medicine, they asked people or the army suppliers to supply them with honey? This was then placed on the open wounds, so that the infection could be cured or prevented. It is strange to see that the West has forgotten the use of honey as a natural healer. This book is going to tell you all about the use of honey and its benefits in curing various ailments. The author is going to try her best to use commonly obtained ingredients easily available in your nearby market, garden or kitchen itself. Remember that if any remedy calls for warming up the medicine before use, do not heat honey to boiling point. This destroys all its curative properties. Just warm it mildly, for a couple of seconds, and that is going to be enough for the honey’s power to incorporate it in the ingredients to make Powerful Heal All. Also, you may find that some of the remedies and recipes ask you to take some precautions when you are eating a medicine made up of honey. This can be as simple as not eating spicy and fatty food. You may be also asked not to eat meat. Honey is without a doubt the best guardian of your health naturally. Ask all those people who have been using honey as a part of their natural diet every day. So if you suffer from any sort of disease, and want to look at the best way in which you can cure it naturally, all you have to do is browse through this book and find how honey is going to protect your health right now.


Cooking with Herb - Cedella Marley & Raquel Pelzel Cover Art

Cooking with Herb

Cooking with Herb 75 Recipes for the Marley Natural Lifestyle by Cedella Marley & Raquel Pelzel

Cedella Marley shows how cannabis can be part of a clean, green, healthy life, and shares tips first-time users and marijuana devotees can use to enhance their wellness routines and favorite recipes with a natural “Marley high.”   Cooking with Herb is more than a collection of recipes—it’s a lifestyle book reflecting the Marley Natural brand’s holistic clean living philosophy. Wellness guru Cedella Marley, the daughter of famed reggae legend Bob Marley and the face of the premium cannabis brand, grew up in Jamaica with the familiar scent of The Herb and experienced its restorative and spiritual properties firsthand. Today cannabis still plays a role in her wellness regimen, whether it’s in her hemp-based moisturizer or in a soothing morning tea, and in Cooking with Herb , Cedella shows readers how they too can experience the healing benefits of cannabis safely and pleasurably. She guides readers on the questions they should ask at dispensaries, offers insights on today’s more potent weed, demystifies the process behind controlling the dosage of cannabis in edibles, and shares a collection of more than 75 Caribbean-inflected, canna-boosted recipes (along with strategies readers can use to integrate these dishes into their entertaining practices). And because food is only one aspect of Cedella's wellness routine, she also highlights the other ways she uses cannabis, sharing recipes for homemade beauty scrubs and hair treatments—even tips readers can use to elevate their yoga and meditation practices. Filled with practical information, beautiful photography, and Cedella's personal stories about growing up with her famous father, Cooking with Herb  will teach readers to use and enjoy cannabis in a manner that’s enlightened, respectful, and responsible.


Venison Every Day - Allie Doran Cover Art

Venison Every Day

Venison Every Day The No-Fuss Guide to Cooking Game at Home by Allie Doran

Get the Most Bang for for Your Buck Step up your venison cooking game with fresh field-to-table recipes that make the most of your whole harvest from shoulder to shank. Venison cooking is for everyone, and Allie Doran, creator of Miss Allie’s Kitchen, shows you how to make sure every meal you make is as tender, flavorful and easy as possible, from the Easiest Black Pepper Jerky to Red Wine–Braised Short Ribs with Herb Gremolata. In this recipe collection, you’ll learn all the skills you need to start cooking the best game meals of your life beyond basic stewing. Break down sinewy sirloin with tenderizing marinades, use the fat in neck meat to make mouthwatering barbacoa or even cube up tough flank meat for tacos and kebabs. Soon you’ll find there’s no such thing as a bad cut of meat when you’re cooking it right! Even less experienced cooks can get superior quality meals—with helpful sections on field dressing your deer and suggestions for which cuts to use for every dish. In no time at all, you can break out a Wild Game Charcuterie Board for a party, level up your brunch with Southern-Style Sausage Gravy or have a date night in with the impressive Roasted Whole Tenderloin with Peppercorns. Full of hearty recipes for every cut of meat and every occasion, Venison Every Day will never leave you wondering what to do with a freezer full of deer again.


The Frugal Carnivore Diet Made Easy: Carnivore Diet Cookbook on a Low Budget Including Eating Eggs, a 1 Week Meal Plan, and a 3 Days Meal Plan - Delicious Delights Publishing Cover Art

The Frugal Carnivore Diet Made Easy: Carnivore Diet Cookbook on a Low Budget Including Eating Eggs, a 1 Week Meal Plan, and a 3 Days Meal Plan

The Frugal Carnivore Diet Made Easy: Carnivore Diet Cookbook on a Low Budget Including Eating Eggs, a 1 Week Meal Plan, and a 3 Days Meal Plan by Delicious Delights Publishing

If You Want to be on the Frugal Carnivore Diet Successfully Without Knowing Where to Start... Read On... You don't know what the Frugal Carnivore Diet is, but would like to know? Are you also annoyed to only must buy expensive ingredients? Do you want to live healthy by eating only meat? If so, The Frugal Carnivore Diet Made Easy: Carnivore Diet Cookbook on a Low Budget Including Eating Eggs, a 1 Week Meal Plan, and a 3 Days Meal Plan is for you because  it was written by a passionate meat lover. Imagine you could eat meat all day long and even lose weight starting today... Why This Book is Different This book is different because it is written by an expert, simple and easy to understand, and easy to apply. You'll soon discover: 30  easy and tasty recipes Common ingredients you can find in every supermarketPreparation time, cooking time, and the number of servings Dead-simple  methods of preparationTips to improve your cooking even moreFurther information on the Frugal Carnivore DietNutrition informationAnd much more...


Milk - Deborah Valenze Cover Art


Milk A Local and Global History by Deborah Valenze

The illuminating history of milk, from ancient myth to modern grocery store. How did an animal product that spoils easily, carries disease, and causes digestive trouble for many of its consumers become a near-universal symbol of modern nutrition? In the first cultural history of milk, historian Deborah Valenze traces the rituals and beliefs that have governed milk production and consumption since its use in the earliest societies. Covering the long span of human history, Milk reveals how developments in technology, public health, and nutritional science made this once-rare elixir a modern-day staple. The book looks at the religious meanings of milk, along with its association with pastoral life, which made it an object of mystery and suspicion during medieval times and the Renaissance. As early modern societies refined agricultural techniques, cow's milk became crucial to improving diets and economies, launching milk production and consumption into a more modern phase. Yet as business and science transformed the product in the nineteenth and twentieth centuries, commercial milk became not only a common and widely available commodity but also a source of uncertainty when used in place of human breast milk for infant feeding. Valenze also examines the dairy culture of the developing world, looking at the example of India, currently the world's largest milk producer. Ultimately, milk’s surprising history teaches us how to think about our relationship to food in the present, as well as in the past. It reveals that although milk is a product of nature, it has always been an artifact of culture.


Pasta, Pretty Please - Linda Miller Nicholson Cover Art

Pasta, Pretty Please

Pasta, Pretty Please A Vibrant Approach to Handmade Noodles by Linda Miller Nicholson

The pasta ninja and Instagram star Linda Miller Nicholson delivers her first cookbook, a stunning cornucopia of pasta in every color and shape, all created by hand using all-natural colors from vegetables, herbs, and superfoods—and including 25 dough recipes, 33 traditional and modern shaping techniques, and the perfect fillings and sauces to make your creations sing! Linda Miller Nicholson began making pasta at age four, but started adding color to it several years ago to entice her son to eat more vegetables. Her creations became a viral sensation, attracting fans worldwide who are mesmerized by her colorful and flavorful designs. Now, with Pasta, Pretty Please home cooks can create dreamy, dazzling pastas in their own kitchens using only all-natural ingredients—flour, eggs, vegetables, herbs, and superfoods—that are true works of art. Playful and inviting, Pasta, Pretty Please includes recipes, techniques, tips, and inspiration. Linda starts with recipes for basic doughs—standard egg dough, various gnocchi doughs—and works her way up to recipes for dough in many colorful shades. She teaches you just how many colors are pastable and what kinds of pigmented vegetables, fruits, and spices you can use to color your pasta—such as mixing turmeric with parsley for just the right shade of chartreuse, or using activated charcoal powder to create black pasta. She also shows you how to roll out dough, cut and form many pasta shapes, and gives tips for retaining brilliant colors even when cooked. Once you’ve mastered the basics, you’ll find recipes for more elaborate patterns and colors that are sure to impress your family and friends. Linda reveals how to layer colors to make multi-colored doughs in recipes including: Rainbow CavatelliPolka Dot FarfalleEmoji RavioliAvocado GnocchiHearts and Stripes PappardelleArgyle Lasagna Sheets6-Colored Fettucine You’ll also find recipes for spectacular sauces and fillings, such as: Golden Milk RaguPecorino Pepper Sauce with BroccoliniRoasted Tomatoes with Basil Oil and BurrataSpiced Lamb Yogurt SauceRustic Squash FillingClassic Ricotta FillingPepperoni Pizza Filling Featuring beautiful pasta in a rainbow of colors and a variety of shapes, patterns, and sizes, Pasta, Pretty Please is an artistic treasure trove that will please the eye and the palate. Buon Appetito!


Fridge Love - Kristen Hong Cover Art

Fridge Love

Fridge Love Organize Your Refrigerator for a Healthier, Happier Life—with 100 Recipes by Kristen Hong

A one-of-a-kind guide to organizing your fridge—including practical tips for meal prep and storage, plus more than 100 recipes—that makes it easier to eat better, save money, and get the most out of your food Practicing “fridge love” is a roadmap to eating healthier, saving money, and reducing food waste while enjoying a beautiful and harder-working fridge. This book—part organizational guide and part food-prep handbook—is your guide. Author Kristen Hong adopted a nutrient-dense, plant-based diet in an effort to lose weight and improve her health. But amidst the demands of day-to-day life and a busy family, she found it impossible to stick to. The solution? A smarter, better-organized fridge that served her real-life needs. In this invaluable resource, you will discover how a beautifully organized fridge can make your life—including healthy eating for the whole family—easier. It covers general fridge organization (for all models and configurations) as well as shopping tips, storage guidelines, the best meal-prep containers, and more than 100 easy plant-based recipes made for meal prepping.


Hot Cocoa Bombs Cookbook for Beginners: 150 Mouthwatering, Fun, and Easy to Make Hot Chocolate Ideas your Family will Love! - Frank Marino Cover Art

Hot Cocoa Bombs Cookbook for Beginners: 150 Mouthwatering, Fun, and Easy to Make Hot Chocolate Ideas your Family will Love! by Frank Marino

“I want to spend the whole winter just making hot cocoa bombs for anyone and everyone!” – says one of our passionate customers. But seriously. If you are looking for desserts that have more than just delicious flavor... ...if you want to have something you need and magical to eat whenever holidays come, or you want to sit down with friends and family late Saturday evening... ...or you want to enjoy the magic process of creating these fantastic chocolate “bombs,” this may be the most important message you’ll ever read! The truth is... Some of these fantastic desserts will take time, some effort, and patience. But “the whole process so rewarding and yields a delicious and so much more than the decorative end product.” Take a look at some of the things you’ll get from this fantastic cookbook: 150+ Cocoa bomb recipes and incredibly delicious Hot Chocolate ideas your whole family will love! What are the exact tools you need to make sure you can prepare just about any bomb you desire? (and how to buy them without spending a fortune) Different types of chocolates, and how to choose the best one for a specific dessert? Tips and Tricks on cutting the cooking process and making your end product a memorable experience for the entire family! BONUS SECTION: professional gifting, packaging, and storage advice Much much more… You don’t need to be a master chef to make these fantastic desserts. In fact, you can have absolutely Zero experience because this book will easily take you through every single step! So don’t wait, scroll up, click on “Buy Now,” and Enjoy!


Running on Veggies - Lottie Bildirici Cover Art

Running on Veggies

Running on Veggies Plant-Powered Recipes for Fueling and Feeling Your Best by Lottie Bildirici

More than 100 delicious, nourishing, and mostly plant-based recipes for peak athletic performance, from the triathlete and nutrition coach behind the popular Running on Veggies blog After finishing treatment for stage III Hodgkin's lymphoma at the age of fifteen, Lottie Bildirici fell in love with running and completely transformed her lifestyle with a mindful approach to eating and exercise. As an Adidas nutrition coach, she has led teams around the globe to healthier mindsets by leveraging their diets for enhanced performance. In her first book, she shares these recipes and tips to help fellow athletes eat well, feel well, and live life to its fullest potential. Running on Veggies contains more than one hundred mostly plant-based, dairy-free, meat-free (with five pescatarian) recipes to maximize workouts and enhance nutrition to perform at peak levels. Indulgent recipes that leave you feeling satisfied and energized include Almond Berry Overnight Oats, Energized Mocha Crunch Smoothie, Thai Crunch Salad, Pesto Farro Risotto with Sugar Snap Peas and Asparagus, Date Bites, and many more. In addition to Bildirici's recipes, Running on Veggies also features recipes contributed by world-class athletes including Kara Goucher, Colleen Quigley, Emma Coburn, and many more. With pre-run and recovery recipes, a two-week peak performance plan, and supplemental sidebars throughout, it's designed to be inclusive of all levels of athletic performance, from novice to expert. Running on Veggies is the guide athletes and the rest of us need to fuel up and kickstart a lifetime of healthy habits, one delicious meal at a time.


Food52 Dynamite Chicken - Tyler Kord Cover Art

Food52 Dynamite Chicken

Food52 Dynamite Chicken 60 Never-Boring Recipes for Your Favorite Bird [A Cookbook] by Tyler Kord

A game-changing collection of 60 new-fashioned chicken recipes from chef Tyler Kord and Food52, the award-winning online kitchen and home destination. Sautéed, fried, or nestled in a sheet pan, chicken is a clear winner for home cooks around the world--from jerk chicken and chicken adobo to Vietnamese chicken noodle soup, pho ga. But because chicken is so popular, you may feel like you've run out of new ways to love it. That's where Food52 and Tyler Kord come in, bringing you a clever collection of deliciously inventive chicken dishes. In this book, you'll find creative recipes for every occasion: Winning weeknight dinners and ambitious-but-worth-it weekend projects; meals to impress guests and satisfy picky kids; and cozy comfort foods to curl up with. Tyler's new classics will soon join your regular recipe lineup, with dishes like Roast Chicken with All of the Vegetables in Your CSA, Broiled Chicken Thighs with Plum Tomatoes & Garlic, Patrick's Fried Chicken with Spicy Pickles, and Tangy Rose's Lime-Glazed Wings. He throws in a few surprises, too, like Chicken & Kimchi Pierogies and Spicy Parmesan Chicken Potpie, along with an ingenious combination of chicken and lasagna (called Chickensagna, naturally). And thanks to handy how-tos on carving, trussing, spatchcocking, making stock from scratch, and much more, you'll learn every chicken trick in the--well--book. So even if chicken's already your trusty dinner go-to, Dynamite Chicken will have you eating lots more of it, and never getting bored.


Vegetable of the Day - Kate McMillan Cover Art

Vegetable of the Day

Vegetable of the Day 365 Recipes for Every Day of the Year by Kate McMillan

Spectacular seasonal vegetable recipes for every day of the year that will leave you wondering why you don’t eat more of them. Bursting with color, texture, and flavor, vegetables reflect the changing seasons better than any other type of food. Enjoy dishes like new potatoes with peas or grilled artichokes with lemon aioli in spring. Have some golden corn fritters or puffy corn soufflés, sautéed or grilled red and yellow sweet peppers, and tomatoes in summer. Savor winter squashes and mixed-vegetable braises in autumn. And winter is the time for Brussels sprouts with chestnuts, creamy scalloped potatoes, and braised fennel with saffron. This attractive, practical volume is broken into twelve chapters, each with a colorful monthly calendar that provides an at-a-glance view of the dishes included. You’ll find recipes for every occasion, from a weekday family supper or a summer backyard barbecue to a celebratory dinner, and that fit every schedule, from quick sautés to slow braises. Each recipe is accompanied with a note that might describe seasonings or unusual ingredients or offer serving suggestions, ideas for variations and garnishes, or other helpful tips. Many of the recipes are illustrated with full-color photographs to guide you as you cook. Packed with inspired recipes to help you get more of these nutrition superstars into your daily diet, this book will encourage you to try vegetables that you have always passed up because you didn’t know how to prepare them, and it will give you new ideas on how to cook old favorites. So, go ahead and open this year-long celebration of vegetables and start cooking.


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.


Easy Spicy Shrimp: All Natural, Easy and Spicy Shrimp Recipes - Joseph Veebe Cover Art

Easy Spicy Shrimp: All Natural, Easy and Spicy Shrimp Recipes

Easy Spicy Shrimp: All Natural, Easy and Spicy Shrimp Recipes by Joseph Veebe

You will like this book if: •You like shrimp •You not like to spend too much time in the kitchen  •You like spicy food - for their health benefits or you simply like spicy food  •You do not like elaborate and prescriptive recipes but like to experiment in the kitchen Shrimp is one of the easiest and fastest protein to cook. It can be boiled, steamed, roasted, fried, saluted, baked, grilled, or barbequed in 5 minutes or less. You can use them in omelets, salsa, quiche, savory pastries, and many other dishes as well. There are about 30 spicy shrimp recipes with ideas and tips to try another 30 more shrimp recipes. Both shrimp and prawn have a similar nutritional profile. If you love shrimp, know that shrimp is one of the healthiest foods. 100 grams (3.5 oz) of shrimp / prawn provides the following: •20 grams of protein •100 calories •340 mg of omega-3 fatty acids •190 mg of cholesterol •About 60% daily value of high quality selenium (easily absorbed by body) •Good source of B12, Iron and phosphorous Spices and herbs used in recipes described in this book have many health benefits. Some of them are listed below: •Anti-oxidant properties •Anti-inflammatory properties •Anti-cancer properties •Anti-fungal, anti-microbial, anti-viral  •Help the immune system and fight infections •Lower blood pressure •Lower cholesterol •Lower diabetes •Improve circulation Recipes in this book are not a collection of authentic dishes, but a spicy version of shrimp recipes that are easy to make and 100% healthy and flavorful. Ingredients used are mostly natural without any preserved or processed foods. Most of these recipes include tips and tricks to vary and adapt to your taste of spice level or make with some of the ingredients you like other than the prescribed ingredients in the recipes. There are about 30 recipes in the book with ideas to make another 30 or even more. Cooking does not have to be prescriptive but can be creative. I invite you to try your own variations and apply your creativity to cook dishes that are truly your own.


The Mac + Cheese Cookbook - Allison Arevalo & Erin Wade Cover Art

The Mac + Cheese Cookbook

The Mac + Cheese Cookbook 50 Simple Recipes from Homeroom, America's Favorite Mac and Cheese Restaurant by Allison Arevalo & Erin Wade

A fun and playful cookbook featuring retro, decadent, and kid-friendly mac-and-cheese recipes from the popular Oakland restaurant Homeroom.   Macaroni and cheese is one of America’s favorite comfort foods, beloved by kids and adults alike. But there’s no need to rely on prefab mixes—all you need is a handful of kitchen staples, some tasty cheese, and a little insider advice courtesy of Homeroom restaurant. This perennially popular Oakland, California, eatery—with its entire menu devoted to mac and cheese—now shares its secrets for the best-ever mac recipes that will help you think outside the box!    These inventive dishes offer something for everyone: nostalgic homestyle recipes like Tuna Mac, international varieties like Sriracha Mac, decadent delights like Truffle Mac, and even the logic-defying Vegan Mac. You’ll also find recipes for quick veggie sides like Brussels Sprouts with Bacon and old-school desserts like frozen Peanut Butter Pie. With a basics section on perfecting mac sauce, choosing the best noodles, and customizing add-ins and toppings, plus an emphasis on quality ingredients and simple techniques, this fun, playful cookbook shows cheese-loving readers how to take this comfort-food staple to creative new heights.


Edibles - Stephanie Hua Cover Art


Edibles Small Bites for the Modern Cannabis Kitchen by Stephanie Hua

Bring a new herb into your kitchen with this tasty unique collection of recipes for bite-sized, low-dose sweet and savory cannabis edibles. This cookbook ventures boldly beyond pot brownies with delicious and unique baked confections as well as innovative savory treats. Designed for bakers and cooks of all skill levels, Edibles: Small Bites for the Modern Cannabis Kitchen includes simple recipes like spiced superfood truffles and roasted beet hummus, alongside more advanced recipes like artisanal marshmallows and Gruyére & green garlic gougéres—all brought to life with vibrant photography. Complete with instructions for creating master ingredients such as canna butters, oils, honey, and maple syrup, as well as information on dosage and portions and the science of cannabis, this cookbook slash baking book gives cannabis newbies and connoisseurs alike the info they need to create an easy, safe, and delicious edibles experience. • A DIY recipe book for beginner and advanced cannabis bakers • Contains detailed information on correct dosage and portions • Provides tips, tricks and tools of the trade Author Stephanie Hua is the founder and chief confectioner of the popular gourmet edibles line, Mellows , and co-author Coreen Carroll is a winner on the Netflix television series Cooked with Cannabis , executive chef, and cofounder a dining pop-up, Cannaisseur Series , which hosts curated cannabis and culinary experiences, events, and workshops. Those who like The Easy Cannabis Cookbook: 60+ Medical Marijuana Recipes for Sweet and Savory Edibles, Bong Appétit: Mastering the Art of Cooking with Weed , and Marijuana Edibles: 40 Easy and Delicious Cannabis-Infused Desserts and other cannabis cookbooks will want to add Edibles to their collection. • Delightful addition to any foodie's book shelf • Thoughtful gift for anyone who enjoys cooking, baking, and eating edibles • Cannabis-curious cookbook collectors will appreciate these unique recipes


The Ultimate SPAM Cookbook - The Hormel Kitchen Cover Art

The Ultimate SPAM Cookbook

The Ultimate SPAM Cookbook 100+ Quick and Delicious Recipes from Traditional to Gourmet by The Hormel Kitchen

In 1937, the first SPAM® product came off the production line. Since then, it has won the hearts of soldiers, celebrities, chefs, presidents, kids, and parents – and is now sold in 44 countries around the world. Finally, The Ultimate S PAM® Cookbook  is here, filled with more than 100 unique and elevated recipes for breakfast, appetizers, main courses, and snacks, all starring this key ingredient. From gyros and Hawaiian pizza to BBQ sliders, enchilada breakfast casseroles, pho, and so much more, each recipe is easy, quick, and delicious. Including official Hormel recipes and those contributed by  Chopped  champion Georgeann Leaming,  Food Network  guests Beth Esposito and Christian Gill, award-winning TV show host Martin Yan of  Yan Can Cook , founder of  The Candid Appetite  Jonathan Melendez, Junzi Kitchen chef Lucas Sin, publisher of  Food & Beverage Magazine  Michael Politz, head chefs, restaurant owners, and other renowned industry leaders, this cookbook presents the little blue can in a whole new light! Also included is a foreword written by executive managing editor at  Rachael Ray Every Day  magazine and founding editor-in-chief of the award-winning magazine  RVLiving , Tara Cox.


The Poke Cookbook - Martha Cheng Cover Art

The Poke Cookbook

The Poke Cookbook The Freshest Way to Eat Fish by Martha Cheng

Poke, the traditional Hawaiian snack of raw fish seasoned with soy sauce and sesame oil, has hit the mainland. On the islands, it’s the casual dish that brings everyone together—but now you can bring these flavors into your own kitchen with 45 recipes for traditional poke, modern riffs, bases, bowls, and other local-style accompaniments. From classic Shoyu Ahi to creative Uni, Lychee, and Coconut to vegetarian Mango and Jicama, poke is delicious, simple, and endlessly customizable.


Foraged Flavor - Tama Matsuoka Wong & Eddy Leroux Cover Art

Foraged Flavor

Foraged Flavor Finding Fabulous Ingredients in Your Backyard or Farmer's Market, with 88 Recipes: A Cookbook by Tama Matsuoka Wong & Eddy Leroux

This ebook features sixty-two bonus photos of wild edibles in the field as well as quick reference links to illustrations of key leaf characteristics for easy plant recognition.   Forage for wild food and discover delicious edible plants growing everywhere—including your backyard—and how best to prepare them to highlight their unique flavors, with this seasonally organized field guide and cookbook.   While others in the past have identified which wild plants are edible, Tama Matsuoka Wong, the forager for Daniel, the flagship restaurant of renowned chef Daniel Boulud, and Eddy Leroux, its chef de cuisine, go two steps further. First, they have carefully selected only the wild plants that are worth seeking out for their fabulous flavors. Second, after much taste-testing, they have figured out the best way to prepare each ingredient—a key in getting to know these exciting new foods. In Foraged Flavor, they reveal their seventy-one favorite plants, which are easy to identify, can be harvested sustainably across the country, and can also be found in farmer’s markets. Tama helps readers uncover bright lemony oxalis growing in patches of their lawns or creeping jenny, with its unmistakable leaves and delicate green-pea flavor. Eddy then provides simple recipes to showcase the foraged finds, including Cardamine Cress with Fennel and Orange Vinaigrette; Braised Beef, Dandelion Leaves, and Clear Noodles; and Purslane Eggplant Caponata. With fifty-two botanical illustrations, fifty-three color photographs of the plants, and tons of field- and kitchen-tested know-how, Foraged Flavor will be an indispensable guide for cooking and outdoor enthusiasts.


The Runner's World Cookbook - Joanna Sayago Golub & Editors of Runner's World Maga Cover Art

The Runner's World Cookbook

The Runner's World Cookbook 150 Ultimate Recipes for Fueling Up and Slimming Down--While Enjoying Every Bite by Joanna Sayago Golub & Editors of Runner's World Maga

Runners need to eat well in order to perform, and what they eat can have a direct influence on how they run. The Runner's World Cookbook is the perfect combination of performance-boosting nutrients to maximize performance with easy, delicious, and quick recipes. This cookbook contains 150 recipes sourced primarily from the authoritative voice in running itself, Runner's World magazine, along with exciting additional content. These recipes are intended to maximize a runner's performance and enhance nutritional benefits. The book will include two recipe indexes with visual keys for classification at the start of each recipe, with V (for vegetarian), VE (for vegan), GF (for gluten free), and more. The first section of the book focuses on nutritional information and staple ingredients every runner should know, and the second part of the cookbook illustrates how to turn these facts into delicious, quick, and nutrient-boosting meals through delectable recipes. Every recipe will have an easy-to-follow icon system to identify key recipe attributes (i.e., recoveryfriendly; low-calorie; quick and easy), along with a nutrition guide that will offer readers tips on how to make the healthiest choices regarding that particular category of food. Divided by categories (Salads/ Soups/Stews, Sandwiches/Wraps/Burgers, Pizza/Pasta, etc.), these recipes are presented by types of dishes runner can look to for satisfying performance needs in appetizing ways.


Hunt, Gather, Cook - Hank Shaw Cover Art

Hunt, Gather, Cook

Hunt, Gather, Cook Finding the Forgotten Feast: A Cookbook by Hank Shaw

If there is a frontier beyond organic, local, and seasonal, beyond farmers' markets and sustainably raised meat, it surely includes hunting, fishing, and foraging your own food. A lifelong angler and forager who became a hunter late in life, Hank Shaw has chronicled his passion for hunting and gathering in his widely read blog, Hunter Angler Gardener Cook , which has developed an avid following among outdoor people and foodies alike. Hank is dedicated to finding a place on the table for the myriad overlooked and underutilized wild foods that are there for the taking—if you know how to get them. In Hunt, Gather, Cook , he shares his experiences both in the field and the kitchen, as well as his extensive knowledge of North America's edible flora and fauna. With the fresh, clever prose that brings so many readers to his blog, Hank provides a user-friendly, food-oriented introduction to tracking down everything from sassafras to striped bass to snowshoe hares. He then provides innovative ways to prepare wild foods that go far beyond typical campfire cuisine: homemade root beer, cured wild boar loin, boneless tempura shad, Sardinian hare stew—even pasta made with handmade acorn flour. For anyone ready to take a more active role in determining what they feed themselves and their families, Hunt, Gather, Cook offers an entertaining and delicious introduction to harvesting the bounty of wild foods to be found in every part of the country.


The Mushroom Feast - Jane Grigson Cover Art

The Mushroom Feast

The Mushroom Feast by Jane Grigson

A timeless literary cookbook with more than 250 recipes and gastronomic treats that celebrate the varieties and culinary pleasures of mushrooms.   An indispensable classic for all those who love mushrooms. Truffles . . . ceps . . . morels, they all conjure visions of one of the most intriguing and subtle of all gastronomic treats. Amateur cooks can feel overwhelmed by the many varieties of mushrooms, and mystified by how best to prepare them, while epicures hunger for new ways to expand their repertoires.   With more than 250 recipes, Jane Grigson describes simple yet sumptuous preparations for all kinds of delectable fresh and preserved mushrooms. Included are helpful tips for selecting and preserving the best edible mushrooms (both wild and cultivated), the folklore behind the recipes, a brief history of mushroom cultivation, guides to distinguishing edible from poisonous fungi for those who venture to pick their own, and line drawings of the twenty-one most common species.


Bob's Red Mill Cookbook - Miriam Harris & The Bob's Red Mill Family Cover Art

Bob's Red Mill Cookbook

Bob's Red Mill Cookbook Whole & Healthy Grains for Every Meal of the Day by Miriam Harris & The Bob's Red Mill Family

If cooking healthier meals at home is your new resolution, look no further than Bob's Red Mill's extensive collection of high-quality grains, flours, and other mouth-watering products. The Bob's Red Mill Cookbook will help introduce new whole-grain ingredients into all of your daily meals, without a huge investment in pricey, difficult-to-locate, limited products that do more to take up space than change nutrition habits. Whole-wheat flours, brown rice, whole beans, and legumes have become prevalent in supermarkets everywhere, but among the hundreds of products milled at the Bob's Red Mill plant are also blue corn flour, quinoa, amaranth, teff, and all varieties of nuts and seeds, and they can be integrated seamlessly into any diet to delicious effect. The unique, family-owned mill has been in the business of producing healthy whole-grain products for over 30 years, and they provide here more than 350 recipes for all sorts of everyday meals: morning food, snacks and sides, main courses, soups and stews, and sweets, with plenty of vegetarian and gluten-free dishes. This practical and comprehensive cookbook is an outstanding collection of reliable recipes that reflect the Bob's Red Mill product quality, product diversity, and dedication to healthful eating. Becoming a more inventive cook is a stepping stone to a healthier outlook, incorporating better ingredients for a better life.


The 1-2-3 Collection - Rozanne Gold Cover Art

The 1-2-3 Collection

The 1-2-3 Collection 250 Three-Ingredient Recipes by Rozanne Gold

Welcome to your Cookstr-powered ebook, part of The 1-2-3 Collection by Rozanne Gold. You are about to embark on a journey into the world of 1-2-3. Each recipe in this collection transcends its simple foundation of merely three ingredients, creating culinary alchemy. The 1-2-3 Collection by Rozanne Gold contains 250 recipes in five themes: Quick & Easy, No Sweat Summer, Menus for Entertaining, Dishes by Ingredient, and Be Well, Take Care.


The Magic of Lemons: Using Lemons for Health and Beauty - Dueep J. Singh & John Davidson Cover Art

The Magic of Lemons: Using Lemons for Health and Beauty

The Magic of Lemons: Using Lemons for Health and Beauty Health Learning Books, no. 25 · Herbal Remedy Series, no. 9 by Dueep J. Singh & John Davidson

The Magic of Lemons - Using Lemons for Health and Beauty Table of Contents Introduction How to Grow a Lemon Tree How to Benefit from Lemons Traditional lemon squash (Nimbu pani- lit- lemon water) Asthma relief High Blood Pressure Cantaloupe Remedy Neem Juice Remedy Beetroot/Sugarbeet Remedy Anemia Cure Spinach Remedy Carrot Juice Remedy Pomegranate Horseradish Remedy Spicy Fried Liver Curing a Wound Infection Honey Lemon Juice Cure Sacred Basil Leaves Cure Burns Cure Burn Cure Paste Getting Rid of Burn Scars Rosewater How To Make Rose Water Where Do You Get Fullers Earth? Other Common Uses of Lemons Traditional Lemon Pickles Traditional Lemon Sherbet Traditional Bleaching Cream Lemon cleaner Easy Tips Conclusion Author's bio Introduction Lemon trees are very pretty and the lemon’s flower is sweet/but the fruit of the lemon is impossible to eat./¬ This song was very popular in the 60s and 70s, but the songwriter was wrong. Just not eating a lemon, because it is sour in taste, is going to prevent you from experiencing all the natural benefits of this versatile citrus fruit. Lemons are considered to have originated in Asia, – China and Burma – from where they managed to conquer the world. Christopher Columbus brought lemon seeds back to Europe, from his travels. It thus began to be cultivated in Europe, where before it was a rarity. It was only in the 1740s, that people in the West began to understand that there was some power in the lemons, which prevented sailors from suffering from scurvy and beriberi. They had not heard of vitamins C at that time of course, but sailing tradition spread the word through word of mouth that whenever sailors reached some islands, they had to eat of the fruit and the grasses there. That would prevent their gums from bleeding, pain in the muscles and in the bones and make them feel healthier. These fruits were citrus fruits, including lemons. This cause and effect apparent result made European Navies make it a rule that every ship sailing out of harbor should have a plentiful supply of lemons, green grasses and other citrus fruits to feed to the sailors and the officers, during the voyage. However, lemons have been known since 10 A.D. in Persia, where they were used for beautifying, culinary and medical purposes. Also, their gardens used to have lemon trees, and plenty of their traditional poetry described the lemon flower along with pomegranate flowers as a symbol of beauty and grace. The characteristic sourness of the lemon, is due to the citric acid content in it. That is why lemon juice, as well as its rind and pulp, is used in culinary preparations, all over the world. The whole of the lemon fruit can be used, with the rind ground to add a flavor to special baked dishes. Lemon juice or even the peel of the dried lemon can be used for preparing beauty products and also in natural herbal remedies.


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