Apple Books Top 100 Cookbook Books

The 100 most popular and bestselling cookbook eooks at the Apple iBookstore, including courses and dishes, special diet, regional and ethnic, beverages, and more. The chart listing of the top cookbook iBook best sellers is updated daily.

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

Cookbook Ebook Best Sellers

Best Sellling Cookbooks Ebooks

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Good Things - Samin Nosrat & Aya Brackett Cover Art

Good Things

Good Things Recipes and Rituals to Share with People You Love: A Cookbook by Samin Nosrat & Aya Brackett

NEW YORK TIMES BESTSELLER • From the author of Salt, Fat, Acid, Heat —and one of America’s most beloved chefs and teachers—125 meticulously tested, flavor-forward, soul-nourishing recipes that bring joy and a sense of communion A BEST BOOK OF THE YEAR: THE NEW YORKER, BON APPÉTIT, WASHINGTON POST , SMITHSONIAN MAGAZINE , LIBRARY JOURNAL , NEW YORK PUBLIC LIBRARY With all the generosity of spirit that has endeared her to millions of fans, Samin Nosrat offers more than 125 of her favorite recipes—simply put, the things she most loves to cook for herself and for friends—and infuses them with all the beauty and care you would expect from the person Alice Waters called “America’s next great cooking teacher.” As Samin says, "Recipes, like rituals, endure because they’re passed down to us—whether by ancestors, neighbors, friends, strangers on the internet, or me to you. A written recipe is just a shimmering decoy for the true inheritance: the thread of connection that cooking it will unspool." Good Things is an essential, joyful guide to cooking and living, whether you’re looking for a comforting tomato soup to console a struggling friend, seeking a deeper sense of connection in your life, or hosting a dinner for ten in your too-small dining room. Here you’ll find go-to recipes for ricotta custard pancakes, a showstopping roast chicken burnished with saffron, a crunchy, tingly Calabrian chili crisp, super-chewy sky-high focaccia, and a decades-in-the-making, childhood-evoking yellow cake with chocolate frosting. Along the way, you’ll also find plenty of tips, techniques, and lessons, from how to buy olive oil (check the harvest date) to when to splurge (salad dressing is where you want to use your best ingredients) to the best uses for your pressure cooker (chicken stock and dulce de leche, naturally). Good Things captures, with Samin’s trademark blend of warmth, creativity, and precision, what has made cooking such an important source of delight and comfort in her life.

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Everything Delish - Jamie Milne Cover Art

Everything Delish

Everything Delish 100+ Simple Recipes for Making What You Want to Eat--and Nailing It Every Time by Jamie Milne

Jamie Milne, the creator of Everything Delish, takes the intimidation out of home cooking with a collection of bold and flavor-packed recipes that make every dish feel simple and endlessly crave-worthy Jamie Milne is the sous chef you want in your kitchen, the friend who knows her way around a recipe, chatting you through every step. A teacher-turned recipe developer and content creator, Jamie has captured the hearts of a community of nearly 4 million loyal followers who know that it is her mission to share irresistible, boldly-flavored recipes and help build their confidence in the kitchen. Now, with her debut book, readers can bring Jamie’s feel-good flair and her fun, creative twists on everyday classics to their weekly lineups. Covering any and all occasions to eat, from “Everything Schmears and Dips” to pasta, meat, and veg, this book is your go-to guide for foolproof dishes that come together quickly. With special “Everything You Want” tips to mix things up and boost flavor, Jamie’s versatile approach to cooking has your entire day covered. Start your morning with a Roasted Sweet Potato and Caramelized Onion Frittata. Get your daily dose of veg with Lemony-Garlicky Charred Smashed Broccoli. And effortlessly bring dinner to the table with Jamie’s Yogurt-Marinated Salmon Skewers or Spicy Vodka Pasta with Ricotta and Peas. Or go for something more elevated (but equally fuss-free) like Turmeric Chicken with Drippings-Roasted Veggies. This cookbook is for everyone, from young home cooks to busy families. And it’s for anyone who feels overwhelmed trying to find something truly delicious to eat (and a recipe that actually works!) among all those dishes in their social media feeds (Jamie has you covered!). Indulgent and inspiring, Everything Delish is everything you could dream of in a cookbook.

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Martha: The Cookbook - Martha Stewart Cover Art

Martha: The Cookbook

Martha: The Cookbook 100 Favorite Recipes, with Lessons and Stories from My Kitchen by Martha Stewart

#1 NEW YORK TIMES BESTSELLER • Martha Stewart celebrates her landmark 100th book with an intimate collection of 100 treasured recipes, along with stunning photos from her personal archives and the stories behind them. A must for anyone who has ever been inspired by the one and only Martha. Join Martha in the kitchen as she shares favorite recipes and invaluable tips. Learn how to cook her mother’s humble Potato Pierogi , her decadent Gougères, a comforting Apple Brioche Bread Pudding , and the famous Paella she makes for the luckiest friends who visit her in summer. You’ll find something to satisfy everyone’s taste, whether it’s a simple meal you make for yourself, a weeknight family dinner, or a special celebration, recipes range from breakfast & brunch to soups & salads, hors d'oeuvres, cocktails, dinner, and of course dessert. Like a scrapbook of Martha’s life in cookbook form, this is the ultimate collection for devotees as well as newer fans who want to become more confident in the kitchen and do what Martha does best: Start with the basics and elevate them. From timeless classics to contemporary delights, these recipes reflect storied moments from her legendary, trailblazing career.

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The French Laundry, Per Se - Thomas Keller Cover Art

The French Laundry, Per Se

The French Laundry, Per Se by Thomas Keller

A bold and elegant cookbook from America’s most celebrated chef, Thomas Keller—this time focusing on his legendary American fine dining institutions, the French Laundry and Per Se. “This superb work is as much philosophical treatise as gorgeous cookbook.” — Publishers Weekly , starred review Bound by a common philosophy, linked by live video, staffed by a cadre of inventive and skilled chefs, the kitchens of Thomas Keller’s celebrated restaurants—The French Laundry in Yountville, California, and per se, in New York City—are in a relationship unique in the world of fine dining. Ideas bounce back and forth in a dance of creativity, knowledge, innovation, and excellence. It’s a relationship that’s the very embodiment of collaboration, and of the whole being greater than the sum of its parts. And all of it is captured in The French Laundry, Per Se , with meticulously detailed recipes for 70 beloved dishes, including Smoked Sturgeon Rillettes on an Everything Bagel, “The Whole Bird,” Tomato Consommé, Celery Root Pastrami, Steak and Potatoes, Peaches ’n’ Cream. Just reading these recipes is a master class in the state of the art of cooking today. We learn to use a dehydrator to intensify the flavor and texture of fruits and vegetables. To make the crunchiest coating with a cornstarch egg white paste and potato flakes. To limit waste in the kitchen by fermenting vegetable trimmings for sauces with an unexpected depth of flavor. And that essential Keller trait, to take a classic and reinvent it: like the French onion soup, with a mushroom essence stock and garnish of braised beef cheeks and Comté mousse, or a classic crème brûlée reimagined as a rich, creamy ice cream with a crispy sugar tuile to mimic the caramelized coating. Throughout, there are 40 recipes for the basics to elevate our home cooking. Some are old standbys, like the best versions of beurre manié and béchamel, others more unusual, including a ramen broth (aka the Super Stock) and a Blue-Ribbon Pickle. And with its notes on technique, stories about farmers and purveyors, and revelatory essays from Thomas Keller—“The Lessons of a Dishwasher,” “Inspiration Versus Influence,” “Patience and Persistence”— The French Laundry, Per Se will change how young chefs, determined home cooks, and dedicated food lovers understand and approach their cooking. Named a Best Book by Publisher's Weekly Named a Best Cookbook by Amazon and Barnes & Noble

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Come Eat - Melissa Ben-Ishay Cover Art

Come Eat

Come Eat 100 Nourishing Recipes to Eat Every Day by Melissa Ben-Ishay

AMAZON EDITOR'S PICK: BEST COOKBOOKS OF 2026 INSTANT NEW YORK TIMES BESTSELLER A vibrant, flavor-packed collection of delicious, nutritious meals that make it easy to nourish your family every day, from the New York Times bestselling author of Come Hungry and co-founder of Baked by Melissa. At Melissa Ben-Ishay’s house, mealtimes are filled with nutritious dishes that satisfy everyone at the table—without sacrificing time. In Come Eat , Melissa invites you to pull up a chair to enjoy the delicious recipes her busy family loves (even the pickiest eaters). Packed with stunning photography and colorful, mouthwatering recipes that focus on fresh produce and big flavors, Come Eat features a variety of Melissa’s favorite weekly go-to recipes, from lunch to dinner to dessert—and all the snacks and sides in between—including: Greek Lentil SaladHealing Chicken SoupOne-Pot Golden Chicken & RiceString Beans with Almonds & TahiniSnickerdoodle Chickpea CakeSalads, salads, and more salads! With helpful tips and easy-to-follow instructions, Melissa shows you how to easily adapt meals for your family, from breaking down the components of the perfect salad to making soup with ingredients you have on hand. Whether you’re a novice cook eager to gain confidence in the kitchen or a seasoned pro looking to save time and effort, Come Eat makes creating and planning meals easy every day—one perfect bite at a time. With Melissa, food is love, food is nourishment, food is health, and Come Eat is a joyful celebration of real food for real life. And when you’re at her table, there’s always room for dessert.

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The Science of Cooking - Dr. Stuart Farrimond Cover Art

The Science of Cooking

The Science of Cooking Every Question Answered to Perfect Your Cooking by Dr. Stuart Farrimond

Get answers to all your cooking science questions, and cook tastier, more nutritious food using fundamental principles, practical advice, and step-by-step techniques. Where does the heat come from in a chili pepper? Why is wild salmon darker than farmed? Does searing meat really "seal in" the juices? A good recipe goes a long way, but if you can master the science behind it, you'll be one step ahead. Using full-color images, stats and facts through infographics, and an engaging Q&A format to show you how to perfect your cooking, The Science of Cooking brings food science out of the lab and into your kitchen. Topics include meat and poultry, seafood, dairy, pulses and grains, fruits, vegetables, spices, herbs, baked goods, and more, making it perfect for perfecting everyday cooking as well as for special meals.

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The Dessert Table - Leah Koenig Cover Art

The Dessert Table

The Dessert Table 100 Joyful Jewish Sweets by Leah Koenig

A celebration of classic and creative Jewish desserts from around the world by the author of Portico. The dessert table is the star of any Jewish gathering: sprinkle cookies and honey cake, airy meringues and flaky rugelach, sweets brimming with tender apples and bright pops of pomegranate. Eager to bring a little extra sweetness to all our tables, Leah Koenig takes us on a delightful tour through the 2,000-year-old tradition of Jewish sweets. She shares recipes and stories from historic Jewish communities in Venice, Syria, and Curaçao; home bakers from Hungary and Poland; and up-and-coming diaspora bakeries across the United States. Her 100 all-new recipes include creative takes on familiar favorites, like Chai-Spiced Cheesecake or Chocolate Turtle Babka, and bring lesser-known gems to the conversation, such as a lush Orange and Almond Cake and Fluffy Apricot Jam Doughnuts inspired by Hungarian fánk. Beloved for her well-researched storytelling and clear, encouraging directions born from her own kitchen, Koenig energizes the dessert canon as no one else can.

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The New Vegetarian - America's Test Kitchen Cover Art

The New Vegetarian

The New Vegetarian 500+ Recipes for a Lifetime of Great Meals by America's Test Kitchen

Here is the next generation vegetarian cookbook from America's Test Kitchen 500+ creative recipes that define vegetarian cooking today—fresher, fiberful, fantastic Enjoy vegetarian meal-making at its best with 500+ recipes that showcase a wide variety of vegetables and non-meat healthier proteins that help to deliciously add more fiber to your diet. You'll find incredible flavors, new techniques, and hundreds of weeknight-friendly meals as well as stunning celebration-worthy centerpiece recipes. A complete and essential resource, The New Vegetarian presents a wealth of satisfying main dishes of every kind, from mostly vegetables to burgers, noodles, savory tarts, and hearty soups and salads. You’ll also find: • Weeknight Recipes : 350 freshly appealing and inventive recipes that are ready in an hour or less, including Eggplant with Black Bean Sauce, Creamy Broccoli Pasta with Crispy Panko, and Summer Squash Tart • Hearty Protein Options : with chapters and meals devoted to eggs, beans and legumes, and tofu and tempeh. Among the must-try recipes are Chickpea Shakshuka, Tofu Curry with Squash, and Cacio e Pepe Beans • Simple Vegetables from A to Z : a chapter covering everything from Asparagus Mimosa to Broiled Smashed Zucchini with Garlicky Yogurt • Multiple Ways to Add Variety : add variety and interest to recipes with collections of quick sauces and spreads, fast flatbreads, 10-minute salads, and more • A Comprehensive Introduction : includes how to build a balanced meal; the anatomy of bowl, salad, and sheet pan meals; and how to mix and match components into customized meals • A Vegetable Cooking Primer : covers prepping vegetables, scrappy cooking suggestions that use the whole vegetable, and how to fill an updated, global vegetarian pantry. Learn about heirloom beans and grains, getting the most from herbs and spices, and using next-level condiments.   Start the day with Kale and Black Bean Breakfast Burritos, lunch on Mushroom Taleggio Pizza or a big bowl of Green Gumbo, make an easy weeknight dinner of Crispy Gnocchi with Shredded Brussels Sprouts and Gorgonzola, and invite company over for Silky Roasted Eggplant with Tomato and Feta. Vegetarians, vegans, and even meat eaters will all love these super-appealing vegetable-forward recipes.

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The Diaspora Spice Co. Cookbook - Sana Javeri Kadri & Asha Loupy Cover Art

The Diaspora Spice Co. Cookbook

The Diaspora Spice Co. Cookbook Seasonal Home Cooking from South Asia's Best Spice Farms by Sana Javeri Kadri & Asha Loupy

Eater's Best Spring 2026 Cookbooks Los Angeles Times Best New Cookbooks for Spring 2026 From Diaspora Spice Co., the progressive spice company rooted in flavor and equity, comes a cookbook celebrating beautiful, simple, and seasonal cooking with 85 recipes adapted from India and Sri Lanka’s best family spice farms. Diaspora Spice Co. sources the most flavorful, fresh spices in the world from 150 regenerative farms across South Asia—from elders, indigenous communities, young changemakers, and brilliant multi-generational farming families across India and Sri Lanka who are leading the way in sustainable and climate change–resistant agriculture. Filled with culinary storytelling, The Diaspora Spice Co. Cookbook highlights these farmers and their spices with profiles and evocative photography, plus 85 recipes for simple, seasonal, and powerfully delicious meals. CEO and founder Sana Javeri Kadri and recipe writer Asha Loupy realized that eating with the people who grow our spices unveils a whole new dimension in our cooking. For instance, the Mir family, who works all year to grow and harvest their saffron, shared not only their technique for blooming the vibrant spice and how to make sure every thread is fully utilized, but their unforgettably delicious dishes. Adapted for a global pantry, these recipes share the warmth of true South Asian home cooking at its truest and tastiest, starting with chutneys & pickles, snacks, and veggies, traveling through to mains from the sea and from the land, rice and breads, and ending with drinks and desserts. Sana and Asha also note which recipes are the most beginner friendly, freezer friendly, good for a dinner party menu (like a Diwali feast!), and which lend themselves to be pantry building blocks, all for a super easy-to-navigate cookbook. Burst Tomato ChutneyPerfect PakoraSpiced Maple-Roasted Carrots with Carrot-Top SambolAloo MasalaJammy Egg CurryCoconut Lamb BiryaniFennel Tom CollinsTurmeric-Banana Snacking CakeApricot-Saffron Frangipane Galette This incredibly fresh, beautifully photographed, powerful collection is a celebration of these farming families, their precious harvests, and how they season recipes with big flavor.

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Something from Nothing: A Cookbook - Alison Roman Cover Art

Something from Nothing: A Cookbook

Something from Nothing: A Cookbook by Alison Roman

NEW YORK TIMES BESTSELLER • Something from Nothing is Alison Roman’s latest book featuring over 100 deceptively simple, casually stylish, impossibly delicious recipes that make the most of your pantry. A BEST BOOK OF THE YEAR: NPR, THE ECONOMIST , LIT HUB • A BON APPÉTIT BEST COOKBOOK OF THE YEAR In Something from Nothing, bestselling author Alison Roman gives you a collection of simple, smart, timeless recipes that rely on a home cook's best kept secret: a well-stocked pantry. Making the most of your shelf-stable bottles, bags, jars and cans, Alison shows you how to cook as she does–loosely, intuitively, and with maximum flavor. With each recipe you’ll fall deeper in love with the magic of pantry cooking by using flavorful, hardworking ingredients, leaving you to ask, “How did something so wonderful come from basically nothing?”. In this book, you’ll find warm, opinionated writing coupled with classic recipes, both with signature Alison flair, such as: Snacks and Things to Start with: Herbed Artichoke Dip; Spanish Tortilla & Friends; and Labne with Caramelized Harissa Soups & Stews: Kimchi-Tomato Soup with Rice & a Soft Egg; Golden Mushroom Soup with Orzo & a Pat of Butter; and Ginger & Greens Noodle Soup Vegetables & How to Make Them Taste Even Better: Forever-Roasted Squash with Browned Butter Dates; Wine-Braised Romano Beans with Anchovy; and Spiced, Butter-Roasted Carrots with Walnuts Pasta & Noodles: Saucy Roasted Eggplant Pasta; Bolognese with Fennel; and Carbonara for Two Beans & Grains: Crispy Baked Beans with Mushrooms & Parmesan; Buttered Polenta with Fresh Corn; Caramelized Beans with Tomato & Cabbage Meats & Fishes: Crushed-Olive Chicken with Turmeric; Steak Like Tartare; Crispy Fish with Dill & Fried Capers Whether you’re feeding yourself on a busy weeknight or hosting a last-minute dinner party, this book has just what you need. For easy, straightforward recipes that still impress, Something from Nothing has you covered, showing you how to turn every bag of beans, tin of anchovies and jar of olives into a meal worth celebrating.

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Mark Bittman's Quick and Easy Recipes from the New York Times - Mark Bittman Cover Art

Mark Bittman's Quick and Easy Recipes from the New York Times

Mark Bittman's Quick and Easy Recipes from the New York Times by Mark Bittman

The bestselling, six-time James Beard Award–winning food writer shares nearly every recipe from his long-running "The Minimalist" column. There's a method to Mark Bittman's minimalist madness. These timeless recipes are stripped down to their essentials with interchangeable ingredients, creating satisfying dishes with a minimum of effort. This simplicity and versatility allow readers to learn contemporary cooking basics, while developing a sixth sense that comes with experience.  Including fish, meat, vegetables, noodles, desserts, and more, these recipes are inspired by informal, quick, everyday food from all over the world. From Nearly Instant Miso Soup with Tofu to Forty-Minute Cassoulet, Grilled Pizza to Pad Thai, you can elevate family dinners, parties, and cookouts without worrying about having the perfect ingredients or chef-level skills. Good food made with good intentions is what Bittman's philosophy—and this cookbook—are all about.  Originally published as The Minimalist Cooks at Home , The Minimalist Cooks Dinner , and The Minimalist Entertains "Minimalism in cooking is what every cook dreams of but rarely manages to achieve. Mark Bittman has definitely mastered the art of simplicity while keeping food flavorful and appetizing." —Daniel Boulud "Minimum ingredients, great techniques, and maximum flavor; that's what Mark is all about." —Jean-Georges Vongerichten, coauthor of Jean-Georges: Cooking at Home with a Four-Star Chef "Mark Bittman makes great everyday cooking and eating possible in a harried world." —Lynne Rossetto Kasper, author of The Italian Country Table

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A Year of Fermentation - Sam Cooper Cover Art

A Year of Fermentation

A Year of Fermentation A Seasonal Guide to the Art & Science of Fermentation by Sam Cooper

"The man has a knack for making even the most ambitious projects seem entirely possible" – Yotam Ottolenghi “A beautiful, essential book, where, as ever, only more so, Sam shares his delicious, original takes on fermenting” – Mark Diacono A Year of Fermentation is a seasonal guide that explores the fascinating world of fermentation through the year. This book aims to bridge the gap between foraging, growing, and cooking, providing what's-in-season calendars and fermentation recipes to unlock incredible flavors, enhance nutrition, and foster a deeper connection with food and nature year-round. Seasonal recipes are a feature of this book, including:Kombucha Apple cider vinegarSourdoughMiso Sauerkraut We think of the year as four seasons. In the world of food, we can see the year as a shifting, overlapping mass of microseasons, each offering its own set of delicious ingredients. This book explores these changing microseasons, linking ingredients with appropriate fermentation techniques to maximize flavor and harmonize with nature’s rhythms. With step-by-step instructions, illustrations, and photographs from an expert fermenter, ensure your cupboards are stocked year-round with ferments that add depth of flavor to your everyday cooking.

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Saint Peter - Josh Niland Cover Art

Saint Peter

Saint Peter Chapter & Verse: The making of Sydney's legendary seafood restaurant – in over 100 recipes by Josh Niland

In 2026, Saint Peter marks a decade at the forefront of global dining – a restaurant that has quietly but decisively reshaped the way we think about fish. In Saint Peter: Chapter & Verse , Josh Niland brings that world to the page for the first time: a landmark work that captures the philosophy, precision and daily rhythm of one of the most original kitchens of its generation. Structured around three expansive essays and over 140 defining recipes, the book moves between story and craft – tracing the evolution of the restaurant, articulating Niland’s revolutionary whole fish approach, and offering a rare, deeply considered look at the mechanics of service. Recipes are presented as ‘verses’, interwoven through the narrative, spanning everything from foundational preparations to the dishes that have defined Saint Peter’s menus, including its most iconic and unexpected creations. At its core is a singular philosophy: that every fish deserves to be treated with rigour, intelligence and respect. From dry-ageing and butchery to cooking and presentation, Niland’s work expands the possibilities of seafood in ways that are both technically groundbreaking and deeply thoughtful. This is not simply about sustainability, but about unlocking flavour, texture and potential at every stage. Photographed by David Loftus and produced as a richly layered, design-led object, Saint Peter: Chapter & Verse is both a document of a restaurant at its peak and a lasting contribution to the global conversation around cooking. It is a book for chefs, serious home cooks and anyone interested in the intersection of craft, creativity and hospitality – a definitive statement from one of the most important voices in food today.  

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Milk Street Shorts - Christopher Kimball Cover Art

Milk Street Shorts

Milk Street Shorts Recipes That Pack a Punch by Christopher Kimball

Transform your home cooking with the smartest, simplest, most powerful recipes from the James Beard Award-winning team at Milk Street.   In the kitchen, brevity is brilliant. Short recipes are the ones cooks remember best—not only because they're simple to make and easy to repeat, but because they are boiled down to their elemental beauty and charm. In Milk Street Shorts , Christopher Kimball and his team of cooks and editors have developed a repertoire of nearly 150 genius recipes that are casual, improvisational, and fun. These recipes are not just short—they're bolder, better cooking because they're short. Their essential cleverness gives them power that does not require long ingredient lists or all-day cooking.  And every recipe packs a punch—throw-it-together meals like "Nothing Soup," Chili Crisp Peanut Noodles , and Five-Ingredient Pork and Kimchi Stew , snacks and side dishes like Sunflower Hummus , Crispy Spiced Chickpeas , and Salt and Vinegar Smashed Potatoes , and smart ways to use your oven, like Reverse-Sear Pork Loin , Skillet Lasagna , and Two-Hour Turkey . Recipes are organized by simplicity—Short, Shorter, and Shortest—with chapters including skillet suppers, sheet-pan tray bakes, and weeknight desserts like Clementine Blender Cake .

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Where Cooking Begins - Carla Lalli Music Cover Art

Where Cooking Begins

Where Cooking Begins Uncomplicated Recipes to Make You a Great Cook: A Cookbook by Carla Lalli Music

JAMES BEARD AWARD WINNER •  PUBLISHERS WEEKLY BESTSELLER •  GOOP  COOKBOOK CLUB PICK • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New Yorker • Food52 • Library Journal A modern approach to mastering the art of cooking at home from the food editor at large at  Bon Appétit , with more than 70 innately flexible recipes.  The indispensable recipes and streamlined cooking techniques in Where Cooking Begins are an open invitation to dive into Carla Lalli Music’s laid-back cooking style. The food editor at large at Bon Appétit, her intuitive recipes are inspired by the meals she makes at home for her family and friends and the joy she takes in feeding them. Here, too, is her guide to the six essential cooking methods that will show you how to make everything without over-complicating anything—and every recipe includes suggestions for swaps and substitutions, so you’ll never feel stuck or stymied. Where Cooking Begins is also the first recent cookbook to connect the way we shop to the way we cook. Music’s modern approach—pick up your fresh ingredients a few times a week, and fill your pantry with staples bought online—will make you want to click on a burner and slide out a cutting board the minute you get home. The no-fail techniques, textured recipes, and strategies in Where Cooking Begins will make you a great cook. Praise for Where Cooking Begins “An ideal tool kit to transform a timid cook into an adventurous and confident improviser.” —Helen Rosner,  The New Yorker “[Carla Lalli Music] is like everyone’s favorite aunt, the one who shows up and makes surprising things happen. Her superpower is that she believes in you as a cook. . . . Where Cooking Begins is her 250-page argument that you should believe in yourself, too.” —Julia Moskin, The New York Times “Carla Lalli Music knows how to help with ingredients, strategy and technique, but most important of all, she understands how to help you become confident as a cook.” —Nigella Lawson “A gorgeous new cookbook from Bon Appétit ’s former food director Carla Lalli Music, Where Cooking Begins presents a beautiful guide to truly modern cooking. Laid back and built to share, these simple but sophisticated recipes are the kind you accidentally memorize and learn to live by.” —The Chalkboard “If you loved Salt, Fat, Acid, Heat, this is the next book for you.” — PureWow

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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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Bouchon - Jeffrey Cerciello, Susie Heller, Thomas Keller, Deborah Jones & Michael Ruhlman Cover Art

Bouchon

Bouchon by Jeffrey Cerciello, Susie Heller, Thomas Keller, Deborah Jones & Michael Ruhlman

Follow in the footsteps of chef Thomas Kelly of the celebrated restaurant Bouchon in creating simple, nourishing dishes using straightforward and satisfying ingredients. Keller, chef/proprietor of Napa Valley's French Laundry, is passionate about bistro cooking. He believes fervently that the real art of cooking lies in elevating to excellence the simplest ingredients; that bistro cooking embodies at once a culinary ethos of generosity, economy, and simplicity; that the techniques at its foundation are profound, and the recipes at its heart have a powerful ability to nourish and please. So enamored is he of this older, more casual type of cooking that he opened the restaurant Bouchon, right next door to the French Laundry, so he could satisfy a craving for a perfectly made quiche, or a gratinéed onion soup, or a simple but irresistible roasted chicken. Now Bouchon , the cookbook, embodies this cuisine in all its sublime simplicity. But let's begin at the real beginning. For Keller, great cooking is all about the virtue of process and attention to detail. Even in the humblest dish, the extra thought is evident, which is why this food tastes so amazing: The onions for the onion soup are caramelized for five hours; lamb cheeks are used for the navarin; basic but essential refinements every step of the way make for the cleanest flavors, the brightest vegetables, the perfect balance—whether of fat to acid for a vinaigrette, of egg to liquid for a custard, of salt to meat for a duck confit. Because versatility as a cook is achieved through learning foundations, Keller and Bouchon executive chef Jeff Cerciello illuminate all the key points of technique along the way: how a two-inch ring makes for a perfect quiche; how to recognize the right hazelnut brown for a brown butter sauce; how far to caramelize sugar for different uses. But learning and refinement aside—oh those recipes! Steamed mussels with saffron, bourride, trout grenobloise with its parsley, lemon, and croutons; steak frites, beef bourguignon, chicken in the pot—all exquisitely crafted. And those immortal desserts: the tarte Tatin, the chocolate mousse, the lemon tart, the profiteroles with chocolate sauce. In Bouchon , you get to experience them in impeccably realized form. This is a book to cherish, with its alluring mix of recipes and the author's knowledge, warmth, and wit: "I find this a hopeful time for the pig," says Keller about our yearning for the flavor that has been bred out of pork. So let your imagination transport you back to the burnished warmth of an old-fashioned French bistro, pull up a stool to the zinc bar or slide into a banquette, and treat yourself to truly great preparations that have not just withstood the vagaries of fashion, but have improved with time. Welcome to Bouchon . James Beard Award Winner IACP Award Winner

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Aloha Veggies - Alana Kysar Cover Art

Aloha Veggies

Aloha Veggies Veg-Forward Recipes Celebrating the Flavors of Hawai'i by Alana Kysar

Explore Hawai‘i’s diverse culinary heritage through 100+ flavor-packed, approachable, plant-based recipes for local Hawai‘i favorites from the bestselling author of Aloha Kitchen. When Hawai‘i-born Alana Kysar returned home as an adult, Maui’s flourishing farmers’ markets and community crop shares inspired her to create veggie-centric spins on beloved local dishes. Hawai‘i's most iconic foods came to life with vibrant freshness and satisfying new textures. Aloha Veggies brings this evolution of local Hawai‘i food to your kitchen, offering simple, irresistible, and nutritious recipes for everyday meals.  Alana’s equation for a balanced veg-forward meal is based on the local Hawai‘i plate lunch: Main + Starch + Side = Complete Meal, plus a bonus sweet, of course. The recipes in Aloha Veggies are organized by classic local flavors and dishes—from Mochiko, Loco Moco, and Adobo to Fried Rice, Poke, and Potato Mac Salad—each with four variations to try. Classic Mochiko sets you up with the batter typically used for fried chicken, tweaked to accommodate any veggies you please. For a twist, try Ginger-y or Sesame-y Mochiko variations. Pair Cabbage Adobo with Butternut Squash and Black Lentils with some Mushroomy Rice and an Everyday Quickle . Next week, try Braised Miso Eggplant with Pan-Seared Crispy Rice and Namasu Sweet Potato Salad . Since no meal is complete without a treat, Alana offers a rainbow of variations on favorite local Hawai‘i desserts from Passion Fruit Chiffon Cake to Ube Butter Mochi and more. Alongside mouthwatering recipes, Alana profiles farms and farmers growing some of her favorite produce, encouraging a renewed connection to the land and the people who grow our food. Aloha Veggies reveals the limitless possibilities that arise when you center vegetables on your plate, inspiring a new generation of home cooks in Hawai‘i and beyond.

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The Great Book of Chocolate, Revised - David Lebovitz Cover Art

The Great Book of Chocolate, Revised

The Great Book of Chocolate, Revised The Chocolate Lover's Guide with More Than 50 Recipes [A Baking Cookbook] by David Lebovitz

A completely revised edition of David Lebovitz's comprehensive guide to everything chocolate, featuring more than fifty rich and decadent recipes—including fifteen that are brand new—for chocolatey cookies, brownies, cakes, truffles, ice cream, and more. “Reading the book is like having an expert at your side, sharing beloved recipes that celebrate one of the world’s greatest ingredients—all with the rigor, wit, and sense of delight that are David’s signatures.”—Claire Saffitz, author of Dessert Person and What’s for Dessert Pastry chef and professional baker David Lebovitz is a master of perfectly pitched desserts and irreverent humor—a combination that has won him and his books hundreds of thousands of fans. In this fully updated edition of The Great Book of Chocolate , Lebovitz discusses the history of chocolate, bean-to-bar producers, chocolate shops in Paris (and his time working in a Belgian chocolate shop!), while also sharing invaluable tips for baking with, sourcing, storing, and using everybody's favorite ingredient. Fifteen new recipes join Lebovitz's classics, for a total of more than fifty recipes, including Melting Chocolate Cakes , Chocolate Cherry Buttermilk Scones , Chocolate Espresso Cookies , Chocolate Chip Pecan Pie , Vegan Chocolate Marshmallows , and even a Chocolate Negroni . Featuring all new photography from Paris and San Francisco, The Great Book of Chocolate , Revised, is a sweet treat for home bakers and chocolate lovers alike.

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Sheet Cakes! - Zola Gregory Cover Art

Sheet Cakes!

Sheet Cakes! More Than 50 Exceptional Cakes to Make in One Pan by Zola Gregory

Through 51 nostalgic, unique, and downright delicious recipes, Sheet Cakes! teaches how to use the humble sheet pan to its full potential—crafting not only no-fuss single-layer rectangles, but roll-up cakes, and layered cakes, too.  Humble and sweet. Reliable yet versatile. A real crowd-pleaser, you might say. What’s that? The sheet cake, of course. And now it’s been reinvented! With just one 9-by-13-inch cake pan or one 13-by-18-inch half baking sheet, you can bake sophisticated numbers like the Honey Chiffon Cake with Orange Blossom Cream or tried-and-true favorites like the Sour Cream Coffee Cake.  When in need of a shareable treat, your sheet pan has got you covered.Birthday? Try the Buttermilk Funfetti Cake. Summer block party? How about the Stir-And-Bake Raspberry Cake. Holiday with the family? The Hazelnut Meringue Stack with Coffee Cream and Chocolate Ganache makes for an impressive contribution. No matter which way you cut it, you simply can’t go wrong with a sheet cake.

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Mary Mac's Tea Room 75th Anniversary Cookbook - John Ferrell Cover Art

Mary Mac's Tea Room 75th Anniversary Cookbook

Mary Mac's Tea Room 75th Anniversary Cookbook History, Hospitality, and Recipes from Atlanta's Favorite Dining Room by John Ferrell

The renowned Atlanta eatery shares its traditional Southern comfort food recipes—plus stories, photos, and memorabilia from its seventy-five-year history. In 1945, Mary Mac's Tea Room opened in Atlanta, Georgia. Serving more than just tea, it began as a nicer version of the traditional "meat and three." For folks who had moved to Atlanta from Georgia's small towns, its upscale comfort food reminded them of home. Seventy-five years later, Mary Mac's continues to bring great Southern cooking to everyone from blue collar workers to celebrities. Now you can bring the restaurant's famous home cooking to your own home with this richly illustrated volume. More than just a collection of recipes, it also shares the restaurant's rich history through stories of family, friends, employees, and loyal customers, as well as photos, old menus, postcards, and more.

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Pizza Practice - Tara Jensen Cover Art

Pizza Practice

Pizza Practice Doughs, Techniques + Toppings by Tara Jensen

From acclaimed baker Tara Jensen: The definitive primer on baking pizza dough, with brilliant color photos, illustrations, and easy-to-follow recipe layouts. "The crusts in Pizza Practice are excellent.” — The Wall Street Journal "Complete with detailed explanations of techniques, thorough instructions, and helpful tips, this comprehensive volume is perfect for bakers of all levels who are serious about pizza making.”—Publishers Weekly, Starred Review Pizza dough is a gateway for many home bread bakers, allowing them to experiment with different tools, toppings, ingredients, timings, and shapes. This companion guides you step by step from the simplest doughs to artisanal bakes. Here are 89 recipes any baker can perfect, with simple cook-along layouts and ways to explore different ingredients, techniques, flours, and heat sources for perfecting pizza, pita, and focaccia. Bright and visually rich, with more than 60 color photographs, this baking book provides expert guidance on how to: Set up your baking space with the right ingredients and tools Cook over fire or with an outdoor oven, or trick out the oven that came with your apartment to bake an impressive pie Learn the perfect ratios of toppings to crust Build classics such as Margherita, Clam, and Pepperoni pizzas, as well as a collection of fancifully delicious takes, including Breakfast pizza; Delicata Squash, Shallot, and Gruyere; and a particularly luscious Pancetta and Brown Butter Pineapple pie Craft a foolproof focaccia Discover all you need to know to make pita with kids And much more! No book on pizza is complete without simple sauces, dips, and drizzles, such as Lemony Roasted Garlic Cream, Hot Honey, and a simple, fresh Uncooked Tomato Sauce. For after your pizza, Jensen offers dessert: homemade ice creamcobblers, brownies, simple chocolate chip cookies, and a classic yellow birthday cake with chocolate frosting. The first pizza bible written by a woman and one of the preeminent bread bakers in the US, Pizza Practice offers a new approach and everything you need to bake your best pizzas. ACCESSIBLE RECIPES FOR ALL SKILL LEVELS: These are baking recipes that meet you where you are, with the equipment in your kitchen. Step-by-step instructions, timelines, and photography for all the phases of the dough-making process, as well as folding, shaping, stretching, and baking, make this pizza cookbook indispensable for all home cooks. TO YEAST OR NOT TO YEAST: Many baking books are emphatic in their approach to sourdough, resisting the addition of commercial yeast. Jensen’s dough uses both commercial and instant yeast—each alone or in combination—so bakers can experiment and know what makes the dough of their dreams. EXPERT AUTHOR: Tara Jensen is one of the country's most acclaimed bread bakers, instructors, and trusted bread baking cookbook authors. Flour Power was named one of the Washington Post’s top 10 cookbooks of 2022. Her breads, pizzas, pies, and pastry have been featured in Bon Appétit and Food & Wine, and she was named one of Southern Living’s chefs of the year in 2021. She runs her first pizzeria, Dough Baby, in Loudon County, Virginia, and posts daily musings on life and baking to her eager followers on Instagram @bakerhands. Perfect for:  Pizza and bread lovers Home cooks of all levels eager to make their own pizza, pita, or focaccia New and experienced bread bakers looking to hone their craft Gift-giving for birthday, holiday, or housewarming Fans and followers of Tara Jensen

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Let's Party - Dan Pelosi Cover Art

Let's Party

Let's Party Recipes and Menus for Celebrating Every Day by Dan Pelosi

A NEW YORK TIMES BESTSELLER  •   THE STRATEGIST  BEST COOKBOOKS TO GIFT THIS YEAR • AN  EPICURIOUS  STANDOUT COOKBOOK OF SUMMER 2025 • NPR 2025 BOOKS WE LOVE • AN EATER  NEW COOKBOOKS TO GET EXCITED ABOUT THIS FALL GrossyPelosi is famously the hostess with the mostest—now it’s your turn to invite everyone in. Dan Pelosi believes every day can be a celebration—and wherever there’s a celebration, there’s a menu waiting to be planned. In his second cookbook, the New York Times bestselling author dishes out more than 100 of his larger-than-life recipes, organized into sixteen distinct dinner parties designed to take the guesswork out of what to serve when and what goes with what. Some celebrations are familiar, like Giving Thanks (but—surprise!— we’re having roast chicken), and others prove any time calls for entertaining: Breakfast for Dinner makes your pajamas party-worthy with RAISIN WALNUT BAKED FRENCH TOAST (which you can assemble ahead of time). The menus and recipes will carry you through every season of life, and of the year, too: When the sun comes out, lay out by the pool with BEANY BIKINI DIP or cool off with no-cook-tomato sauce SUNSHINE PASTA . After the showers bring forth flowers, carve out a night for LAMB CHOPS WITH TANGY APRICOT SAUCE , one of Bimpy’s forever favorites. Bet you never thought of PUMPKIN CIDER BRAISED PORK SHOULDER as a way to get your seasonal spice fix! And, of course, you’ll know when it’s time to preheat your oven to replicate Dan’s iconic Holiday Cookie Party . Whether you follow a menu as is or mix and match recipes, Dan helps you find the joy in every part of hosting, from setting the guest list to politely letting your company know when it’s time to go home, sharing his favorite family tidbits along the way (including his dad’s guide for Italian American slang—capisce?). For seasoned hosts and first-timers alike, this book is your manual. Save the date, dress up the table, and choose your outfit . . . now LET’S PARTY!

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Big Night - Katherine Lewin Cover Art

Big Night

Big Night Dinners, Parties & Dinner Parties - A Cookbook by Katherine Lewin

BEST COOKBOOK OF THE YEAR: VOGUE , DELISH , & GOOD FOOD Elevate your home entertaining with the ultimate guide to hosting unforgettable dinner parties and celebrations. "This book is a perfect expression of all that can be accomplished with a little effort and a lot of flexibility and joy." —Dana Cowin, founder of Progressive Hedonist and former editor in chief of Food & Wine When Katherine Lewin opened up her first store—a dinner party shop—she had one goal: to help everyone make their meals at home feel a little bit more special. A little bit more joyful. A little bit Bigger. In her debut book, Katherine channels her New York City–based brick-and-mortar’s irresistible energy into a treasure trove of tips, tricks, and hosting essentials for every kind of Big Night. Learn how to Stop Worrying About Everything Matching and Just Set the Table; the step-by-step formula for discovering your (and your guests’) Perfect Martini; and the Cheese Plate of Dreams math of how many ounces to plan per person. On top of these helpful sidebars—and in addition to more than 80 recipes for snacks, apps, mains, desserts, and cocktails—you’ll find full menus for 12 Bigger Nights to take you through every occasion, all year long. The first hint of sun in March calls for An Almost-Spring Thing, where you’ll serve ricotta toast with English pea pesto; in the peak of summer, treat everyone to an Italian Vacation Without Leaving the House, starring clam and corn pasta followed by lemon granita; when the leaves have turned, confidently plan The Best Friendsgiving, complete with the ultimate stuffing; and in the dead of winter, lure your friends over with A Noodle Soup to Get People Excited. From date night for two to pull-out-all-the-stops dinner parties to low-key weeknight hangs (delivery pizza encouraged—just make A Big Chopped Salad to go with), this hosting cookbook will help you find all the inspiration you need—and confidence you want—to make any and every night a Big Night. Discover the joy of hosting stylish yet effortless parties with this comprehensive guide to memorable holiday gatherings and festive event menus. The ultimate host gift for your favorite party planner, this dinner party cookbook shows you how to make any evening feel like a special occasion through creative presentation, delicious party food, and a celebratory atmosphere.

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Good Lookin' Cookin' - Dolly Parton & Rachel Parton George Cover Art

Good Lookin' Cookin'

Good Lookin' Cookin' A Year of Meals - A Lifetime of Family, Friends, and Food [A Cookbook] by Dolly Parton & Rachel Parton George

NEW YORK TIMES BESTSELLER • You’re invited to pull up a chair to a year of meals, friends, and fun with the Partons, as Dolly and her sister (and favorite cook) Rachel share beloved, crowd-pleasing recipes and family stories.   “Hey, good lookin’—what ya got cookin’?” This is what Dolly Parton sings to her sister Rachel Parton George whenever she walks into her kitchen. It’s what you do when a love for good music and good food runs in the family.  In Good Lookin’ Cookin’ Dolly and Rachel share tips for hosting events all year long, including twelve multi-course menus of cherished recipes for New Year’s Day, Easter, Mother’s Day, Thanksgiving, Christmas, and more. You’ll learn how much butter or whipped cream goes into a “Dolly Dollop,” what condiment is almost always on the table at Parton family meals, and what special dish Rachel makes at Dolly’s request every year for her birthday. Recipes include American classics such as Country Ham and Biscuits, Barbecue Spare Ribs, Family Favorite Meatloaf, Slaw of Many Colors, Watermelon Fruit Salad, Mac and Cheese, and Strawberry Shortcake . Filled with more than 80 delicious dishes as well as photographs of Dolly and Rachel cooking and hosting all year long, Good Lookin’ Cookin’ is a treasured cookbook that will make you feel like part of the Parton family. With their trademark warmth and sisterly love, Dolly and Rachel remind you that cooking doesn’t need to be serious—it should be fun! And always good lookin’!

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Everyday Eats - Alex Snodgrass Cover Art

Everyday Eats

Everyday Eats 100 Simple and Healthy Recipes for Real Life by Alex Snodgrass

Named a Best Cookbook of the Summer by Forbes. New York Times bestselling author and queen of easy, healthy meals Alex Snodgrass shares 100 delicious, low-stress meals. Short ingredient lists, a focus on pantry staples, and minimal pans to wash make these recipes a breeze! Alex Snodgrass is the go-to source if you’re craving an easy, healthy, and delicious meal—she’s shared hundreds of those recipes on her award-winning blog, The Defined Dish, and in her three bestselling cookbooks. After more than a decade of sharing recipes, Alex has gotten one clear message from readers: the easier the recipe, the better. Everyday Eats is Alex’s most relaxed and approachable collection of recipes yet, focused on giving readers exactly what they need—less stress, less mess, and meals that leave the whole family feeling nourished and satisfied. Everyday Eats is filled with 100 recipes that pack a flavorful punch while utilizing fewer ingredients and making the most of your time in the kitchen. From simple make-ahead breakfasts to filling and flavorful salads and all the weeknight dinners you could ever want, the recipes include: Freezer-Friendly Mediterranean Breakfast Sandwiches , a healthy make-ahead breakfast for mornings on the go Steak Street Taco Salad with Salsa Verde Vinaigrette , for a simple and hearty lunch or dinner Skillet Baked Ziti with Sausage and Ricotta , the perfect easy meal for a cozy night at home Skillet French Onion Chicken with Mushrooms , an easy way to feed a family Chipotle Honey Butter Sheet Pan Salmon , a protein-packed dinner with minimal mess Easy No-Bake Crunchy Peanut Butter Bites , to satisfy your sweet tooth any time of day Readers and devoted fans crave simple meals that can be made in one skillet, on one sheet pan, and with ingredients they already have. Everyday Eats is about wholesome, flexible cooking to bring your family to the table for every meal of the day.

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Milk Street Fast and Slow - Christopher Kimball Cover Art

Milk Street Fast and Slow

Milk Street Fast and Slow Instant Pot Cooking at the Speed You Need by Christopher Kimball

Cook it fast or cook it slow, enjoy 150 flexible, flavorful Instant Pot and multicooker recipes designed for your schedule, from the James Beard Award-winning team at Milk Street. Instant Pots and other multicookers can transform your routine, turning day-long simmers and braises into quick dishes that are achievable even on a busy weeknight. But did you know that the same pot is also a top-notch slow cooker, delivering make-ahead flexibility? Milk Street Fast and Slow shows you how to make the most of your multicooker's unique capabilities with a host of one-pot recipes that show how to prepare the same dish two ways. For the quickest meals, use the pressure cooker setting to cut down on cooking time. And if you prefer the flexibility of a slow cooker, you can start your cooking hours ahead. Tantalize your taste buds and change the way you cook with this mouthwatering menu: Vegetables shine on center stage in dozens of hearty vegetarian mains and sides like Potato and Green Pea Curry and Eggplant, Tomato, and Chickpea Tagine . From Risotto with Sausage and Arugula to steel-cut oats and polenta, get slow-cooking grains on the table fast—no standing and stirring required. Beans cooked from scratch now join the weeknight lineup. Skip the overnight soak and load up on flavor in dishes like Black Beans with Bacon and Tequila . One-pot pastas mean more flavor and less cleanup. Cook Lemony Orzo with Chicken and Arugula right in the sauce—no boiling, no draining, no problem. Cook chicken with a new world of flavor, from Chicken in Green Mole to Chicken Soup with Bok Choy and Ginger. Transform tough cuts of pork into everyday ingredients—from Filipino Pork Shoulder Adobo and Hoisin-Glazed Baby Back Ribs to Carnitas with Pickled Red Onions . Make beef affordable by coaxing cheap (but flavorful) cuts to tenderness. Even all-day pot roasts and Short Rib Ragu become Tuesday night-friendly with little hands-on effort. These dishes take advantage of the Milk Street approach to cooking: fresh flavor combinations and innovative techniques from around the world. In these pages, you'll find a compelling new approach to pressure cooking and slow cooking every day. Praise for Christopher Kimball's Milk Street: "Kimball is nothing if not an obsessive tester, so every recipe has an implicit guarantee ... Scanning the streamlined but explicit instructions, you think: easy, quick, works, boom." — The Atlantic

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Scandinavia - Gísli Egill Hrafnsson & Inga Elsa Bergþórsdóttir Cover Art

Scandinavia

Scandinavia Authentic recipes and ingredients by Gísli Egill Hrafnsson & Inga Elsa Bergþórsdóttir

A beautiful collection of Scandinavian recipes and photography, complete with sprayed edges; the perfect gift for the stylish Scandi-lover in your life. This culinary journey takes you through Denmark, Norway, Iceland, Sweden and Finland, exploring the history, local produce, and festivals of these captivating countries. Delve into 55 enticing recipes, each thoughtfully organised by season. From classic dishes like Danish rye bread and pickled herring to mouthwatering innovations like rhubarb meringue bowls and skyr sorbet, this book captures the essence of Nordic living. Every summer, Icelandic authors Gísli Egill Hrafnsson and Inga Elsa Bergþórsdóttir welcome tourists to their guesthouse and introduce them to delicious Nordic ingredients from their vegetable garden, foraging and fishing. Here, they've gathered together these authentic family recipes for you to enjoy. Recipes through the seasons include: - Salt cod salad with pickled dandelion buds - Langoustine skewers with browned garlic butter - Strawberry and walnut cake - Carrot and beetroot soup - Finnish potato pancakes - Gravlax - Lamb shanks with root vegetables - Danish pork belly - Meringues with rhubarb skyr sorbet

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Marvel Studios: The Official Cookbook - Jenn Fujikawa, S. T. Bende & Evi Aki Cover Art

Marvel Studios: The Official Cookbook

Marvel Studios: The Official Cookbook Recipes Inspired by the Marvel Cinematic Universe by Jenn Fujikawa, S. T. Bende & Evi Aki

From Iron Man to Avengers: Endgame and beyond, cook up on-screen eats like shawarma and paprikash, and create other tasty meals inspired by MCU films. As the first official MCU cookbook, this is a celebration that lets you revisit your favorite scenes and locations as you cook alongside the films! Explore concept art from the Infinity Saga, including stunning character studies, otherworldly settings, and intense battle sequences. Feast on recipes directly inspired by the entire MCU to date like the, “I Am Iron Man” Cheeseburger from Iron Man , Wanda’s Paprikash from Captain America: Civil War , Wakandan delicacies from Black Panther , and Peter’s Bodega Sandwich from Spider-Man: Homecoming . Including an entire multiverse’s worth of easter eggs, this cookbook is a love letter to the MCU: - Bake all six Infinity Scones to become the most powerful tea party host in the universe. - Use Mjolnir (or a meat tenderizer if you’re unworthy) to smash pork chops fit for the God of Thunder. - Plus, read on after the credits of this book to discover a fantastic teaser for the next phases of the Marvel Cinematic Universe. With plenty of vegetarian, vegan, and gluten-free recipes, and with a range of recipe difficulties, there’s plenty for every Marvel fan to enjoy.

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What Can I Bring? - Casey Elsass Cover Art

What Can I Bring?

What Can I Bring? Recipes to Help You Live Your Guest Life - A Cookbook by Casey Elsass

AN EATER BEST COOKBOOKS OF SPRING 2025  • A  VOGUE COOKBOOKS DEFINING THE WAY WE’RE COOKING IN 2025 • AN EPICURIOUS STANDOUT COOKBOOK FOR SPRING 2025  • A   CHOWHOUND BEST NEW COOKBOOKS OF 2025 • A TERTULIA BEST COOKBOOKS OF 2025  •  A GLOBE AND MAIL BESTSELLER  • A REAL SIMPLE TOP COOKBOOK OF THE YEAR  • THE NEW YORKER'S FAVORITE COOKBOOKS OF 2025 In What Can I Bring? , veteran food and cookbook writer and guest extraordinaire Casey Elsass takes the stress out of the partygoer’s eternal dilemma with 75 recipes that will make you the talk of the party—for the right reasons. In a room full of bags of chips, be the most desired dip with Golden Ratio Guac or Seven Onion Dip . Put down the $12 bottle of pinot grigio and pick up a tray of Jell-O Cocktail Shots . Discover a world of standout brunch dishes, such as Cream-Soaked Cinnamon Rolls or Bagel Panzanella . When you’re on dessert duty, choose from Buttermilk Brownies , Apple + Chinese Five-Spice Pie , Very Creamy Ice Cream , or death-by-chocolate Bruce Bogtrotter Cake . And when the host instructs you to bring yourself, come prepared with giftable treats like Seasoned Oyster Cracker s or Homemade Hot Fudge . With plenty of options and adaptations for special diets and allergies, including vegan, gluten-free, and nut-free recipes, and detailed instructions for packing and serving for minimal stress on-site, this book is your road map for crowd-pleasing party fare. The only thing you’ll be taking home is the title of MVP—Most Valuable Partygoer.   

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The Sourdough School - Vanessa Kimbell Cover Art

The Sourdough School

The Sourdough School The ground-breaking guide to making gut-friendly bread by Vanessa Kimbell

'Master the art of sourdough with Vanessa and you will learn how to look after your own gut microbes and health.' - Tim Spector, author of The Diet Myth At her renowned Sourdough School, Vanessa has taught countless students the secrets of this healthy, more easily digestible bread, and now she has compiled her teachings for the home baker. From creating your own starter from scratch, you'll then move on to basic breadmaking techniques, before progressing to using sprouted grains and experimenting with flavours to produce Fig and Earl Grey and Cherry Plum loaves. With step-by-step photography, detailed instructions, specialist advice and Vanessa's indispensable encouragement, The Sourdough School celebrates the timeless craft of artisan baking.

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Big Bites: Time to Eat! - Kat Ashmore Cover Art

Big Bites: Time to Eat!

Big Bites: Time to Eat! Nourishing Family Recipes That Cook in an Hour or Less; A Cookbook by Kat Ashmore

NEW YORK TIMES BESTSELLER • A collection of 100 quick and easy but still nourishing recipes that don’t sacrifice on flavor and will be on the table in under an hour, from the author of the New York Times bestselling cookbook Big Bites . “Playing small is out. Living big is in. Kat brings us flavorful, satisfying meals to fuel full days and bold goals.”—Melissa Urban, co-founder and CEO of Whole 30 “I’m so excited to cook again with Kat!”—Katie Couric Kat Ashmore’s mission is to empower hungry readers everywhere to feed themselves and their loved ones well and have fun doing it. Rather than focusing on restriction or deprivation, she asks: What can we add to our plates? After the success of Kat's first cookbook, Big Bites , Kat noticed that the recipes home cooks were making most all had one thing in common: they didn’t take long to cook. For her next book she decided to focus on even more great-tasting recipes that don’t require strenuous prep work or hours in the oven, recipes you could make as easily on a hectic Tuesday night as you could on a lazy Sunday afternoon. Time to Eat is about simple, comforting recipes that feel familiar yet unique and envision “healthy food” in a whole new way. Think Chicken Pepperoncini Piccata as a new Friday family dinner go-to, Roasted Mushroom Meatballs that will have your kids asking for second helpings of mushrooms, the Miso Sesame Kale Salad you meal prep on Sunday to provide lunches all week, and the Glazed Cinnamon Company Cake you bake all winter long for friends and family. It’s food that is abundant in colors, textures, nourishment, and flavor. Big bites of big food that are salty, chewy, crunchy, sweet, creamy, and full of personality. And best of all? These meals are on the table in under an hour.

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Half Baked Harvest Cookbook - Tieghan Gerard Cover Art

Half Baked Harvest Cookbook

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

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

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Sea Salt and Honey - Nicholas Tsakiris, Chloe Tsakiris & Olivia Tsakiris Cover Art

Sea Salt and Honey

Sea Salt and Honey Celebrating the Food of Kardamili in 100 Sun-Drenched Recipes: A New Greek Cookbook by Nicholas Tsakiris, Chloe Tsakiris & Olivia Tsakiris

An enchanting celebration of Greek provincial life captured in 100 delectable recipes and captivating stories from the Greek-American Tsakiris family. Sea Salt and Honey is a delightful ode to the rustic lifestyle of Nicholas Tsakiris' birthplace. Though America has been his adopted country for the last thirty years, he was drawn back to his homeland after his two daughters, Olivia and Chloe, were grown. Over the years, Olivia and Chloe too felt the desire to reconnect to their roots. The family now live almost full time on the Mani coast, in a little house nestled in the Taygetos foothills close to Kardamili—a charming village of roughly 450 residents, where a walk across town takes five minutes. With the abundance of nature and boundless possibilities of ingredients around them, the Tsakiris' indulge in their favorite pastime—cooking delicious meals together while sharing family stories. Like many Greeks, they eat seasonally, preparing recipes inspired by the food grown in their own backyard including such hearty, wholesome, and easy-to-make dishes as: * Smoked Trout and Wilted Lettuce Garden Salad * Savory Greek Yogurt Bowls * Winter Garden Pasta with Purple Cabbage, Broccoli, Cauliflower, Sage, and Dried Chiles * Grilled Octopus Marinated in Red Wine Vinegar, Honey, and Oregano * Lamb Slow-Cooked in the Gastra (Clay Pot) * Sea Salt and Honey Chocolate Chunk Cookies Filled with stories, adventures, memories, and James Beard award–winning photographer Romas Foord's beautiful photographs, Sea Salt and Honey pays tribute to authentic and Greek-inspired cuisine, celebrating a place where the love of the land, of nature, and of a simple but rich life makes you feel at home.

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Milk Street Noodles - Christopher Kimball Cover Art

Milk Street Noodles

Milk Street Noodles Secrets to the World's Best Noodles, from Fettuccine Alfredo to Pad Thai to Miso Ramen by Christopher Kimball

It's time to twirl and slurp bowls of pasta, ramen, spaetzle, lo mein, and more with 125 recipes for noodles from around the world, from the James Beard Award-winning team at Milk Street Nearly every culture serves some sort of noodle, from fettuccine, ramen and spaetzle, to lo mein, gnocchi and udon. So we traveled the world to learn the secrets to the best pad Thai, Italian ragu, spicy North African couscous and buttery Turkish noodles flecked with feta. In Italy, we were taught the real fettuccine Alfredo—so much lighter, simpler and more satisfying than what we knew. In Sapporo, Japan, we learned how to develop the deep umami flavors of miso ramen with minimal time and effort. And from Ho Chi Minh City to Lima, we learned the art of the quick noodle stir-fry, from Vietnamese shrimp noodles to Peruvian chicken and pasta The world of noodles also includes cool salads, steaming soups, plump dumplings and bowls of well-sauced shapes of all kind. Noodles are a perfect canvas for spring and summer vegetables, as well as hearty wintertime baked casseroles. And if speed is your need, try hoisin-ginger noodles or our cheesy one-pan cacio e pepe, both ready in 20 minutes. We include guides to using the noodles you have on hand, and show how to make classic noodles from scratch—from homemade udon and hand-cut wheat noodles to fresh egg pasta, orecchiette and potato gnocchi. What's for dinner? Use your noodle.

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Tassajara Dinners & Desserts - Dale Kent & Melissa Kent Cover Art

Tassajara Dinners & Desserts

Tassajara Dinners & Desserts by Dale Kent & Melissa Kent

Dishes made with mindfulness that reflect a "love of Asian flavors and current tastes for lighter vegetarian meals" from the legendary Buddhist monastery ( Edible Monterey Bay ).   In Tassajara: Dinner & Desserts, readers will not only find recipes filled with the flavor of Zen practice but also stories from past guest cooks, such as Deborah Madison, Ed Brown, Gloria Lee, and many others, whose calm and peaceful minds were truly tested behind the doors of the Tassajara kitchen, whose monastic kitchen differs from a normal restaurant kitchen in that the activity of preparing the food is understood to be spiritual practice. The Tassajara Zen Mountain Center teaches that every aspect of one's day can be lived with mindfulness—even food preparations and choices of what we eat.   A few of the fifty recipes include:   Frittata with Caramelized Onions, Goat Cheese, and SageCoconut Curry with Mixed VegetablesTofu NeatballsSweet Tapioca Soup with HoneydewRicotta Chevre with Ginger Berry Compote   "The book includes lots of amusing parables from the kitchen and makes Kent the latest in a long lineage of cooks who've contributed to the Tassajara mystique." — Edible Monterey Bay

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The River Cafe Cookbook - Rose Gray & Ruth Rogers Cover Art

The River Cafe Cookbook

The River Cafe Cookbook by Rose Gray & Ruth Rogers

THE RIVER CAFE COOK BOOK is one of the most influential cookbooks ever published and is the winner of both the Glenfiddich Food Book of the Year and BCA Illustrated Book of the Year awards. Acclaimed for their innovative re-interpretation of Italian farmhouse cooking - CUCINA RUSTICA - at the River Cafe restaurant, Rose Gray and Ruth Rogers have produced an outstanding selection of Italian recipes with an emphasis on uncomplicated food which is vibrant with flavour. Beautifully illustrated, THE RIVER CAFE COOK BOOK is a wonderful guide to this approachable and exciting form of Italian cooking and a celebration of a great restaurant.

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Dinner - Melissa Clark & Eric Wolfinger Cover Art

Dinner

Dinner Changing the Game: A Cookbook by Melissa Clark & Eric Wolfinger

200+ inventive yet straightforward recipes that will make anyone a better and more confident cook, from a James Beard Award–winning chef   “Everything I want for my dinner—dishes which are familiar but fresh, approachable but exciting.”—Yotam Ottolenghi   Dinner  has the range and authority—and Melissa Clark’s trademark warmth—of an instant classic. With more than 200 all-new recipes,  Dinner  is about options: inherently simple recipes that you can make any night of the week.    Each recipe in this book is meant to be dinner—one fantastic dish that is so satisfying and flavor-forward it can stand alone—maybe with a little salad or some bread on the side. This is what Melissa Clark means by changing the game. Organized by main ingredient—chicken, meat, fish and seafood, eggs, pasta and noodles, tofu, vegetable dinners, grains, pizza, soups, and salads that mean it— Dinner  covers an astonishing breadth of ideas about just what dinner can be. There is something for every mood, season, and the amount of time you have: sheet pan chicken laced with spicy harissa, burgers amped with chorizo, curried lentils with poached eggs, to name just a few dishes in this indispensable collection. Here, too, are easy flourishes that make dinner exceptional: stir charred lemon into pasta, toss creamy Caesar-like dressing on a grain bowl.    Melissa Clark’s mission is to help anyone, whether a novice or an experienced home cook, figure out what to have for dinner without ever settling on fallbacks.

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Will This Make You Happy - Tanya Bush Cover Art

Will This Make You Happy

Will This Make You Happy Stories & Recipes from a Year of Baking by Tanya Bush

For fans of Nora Ephron and Nigel Slater, this hybrid memoir and cookbook brings together over fifty inventive baking recipes with a lyrical coming-of-age story about desire and dessert. Perfect for home cooks, lovers of literature, and anyone who finds comfort in the kitchen. As featured in The New York Times , The New Yorker, The Wall Street Journal , Publishers Weekly , Cherry Bombe , Cultured Mag , and more. Named a Best Cookbook of Winter 2026 by Bon Appétit , Food & Wine , and Epicurious . “Beautiful—smart, funny and effortlessly lyrical.” —Ruby Tandoh, bestselling author of Cook As You Are “This is an entirely different kind of cookbook, one that makes you want to curl up and read cover to cover. I loved it.”—Sohla El-Waylly, James Beard Award winner and author of the bestselling cookbook Start Here Tanya Bush is adrift in the uncertainty of her early twenties—unemployed, uninspired, and stuck in a long-term relationship that's lost its spark. One day, just to do something, she decides to bake a cake. It's gooey in the center, woefully underbaked, an absolute disaster—but it also reminds her of the pleasures of baking: sugar crystals under her fingernails, flour in her hair, and the hard-earned satisfaction of following the steps of a recipe to the end. Over the course of a year, Tanya embarks on a journey that carries her from her tiny apartment to the sunlit kitchens of an Italian agriturismo to the basement of a bustling Brooklyn bakery, where she rediscovers her appetite for pleasure, indulgence, and meaningful work. A culinary memoir and love story, interwoven with over fifty innovative and approachable baking recipes, Will This Make You Happy is for readers and bakers looking for something messier, more experimental, and honest than the typical aspirational cookbook. COMPELLING NARRATIVE: From the co-founder of the James Beard-nominated literary magazine Cake Zine , pastry chef at Little Egg, and contributing writer for the New York Times T Magazine , this part propulsive and witty coming-of-age story, part baking book is as satisfying to read as it is to cook from. It’s meant to be devoured curled up on the couch or with the mixer whirring in the kitchen. FLEXIBLE RECIPES: The recipes in the book are designed to be mixed, matched, and adapted to the season. Whether you’re a new baker or an improvisational one, Will This Make You Happy encourages play and experimentation. Featuring recipes for Neapolitan Pavlova, Hojicha Tiramisu, Blueberry Jam Corn Muffins, Dark Chocolate and Toasted Coconut Birthday Cake, Cardamom Crullers, and more. A BEAUTIFUL GIFT: With lush full-color illustrations by Forsyth Harmon and striking photographs, this book lives equally well on the kitchen counter, nightstand, or coffee table. Perfect for: Fans of food-themed books and memoirsDessert loversFirst-time bakers and seasoned bakersReaders of contemporary literature and personal narrative

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CopyKat.com's Dining Out At Home Cookbook 2 - Stephanie Manley Cover Art

CopyKat.com's Dining Out At Home Cookbook 2

CopyKat.com's Dining Out At Home Cookbook 2 More Recipes for the Most Delicious Dishes from America's Most Popular Restaurants by Stephanie Manley

Even more recipes for re-creating popular restaurant dishes at home! Packed with recipes for favorite entrées, appetizers, soups, salads and desserts on the menus of America's most popular restaurants*, this book shows how to re-create mouthwatering dishes in your own kitchen. With over 200 recipes,  CopyKat.com's Dining Out at Home 2  makes it easy as pie to create at-home versions of classic restaurant dishes like: • Boston Market® Sweet Potato Casserole • Cracker Barrel Old Country Store® Chocolate Pecan Pie • IHOP® Bacon Temptation Omelets • Olive Garden® Chicken Gnocchi Soup • Starbucks™ Eggnog Latte • Cheddar's Casual Café® Texas Cheese Fries • Outback Steakhouse® Spinach and Artichoke Dip • P.F. Chang's China Bistro® Lettuce Wraps • Arby's® Grilled Chicken and Pecan Salad Sandwich Find the ideal recipe for any occasion with the book's wide range of impress-your-guest dishes, quick-and-easy treats, vegetarian options, and kid-friendly choices. You can even modify these original recreations to make them healthier while maintaining the delicious taste. Eating in has never been so fun! *No sponsorship or endorsement by these restaurants

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Kevin Zraly Windows on the World Complete Wine Course - Kevin Zraly Cover Art

Kevin Zraly Windows on the World Complete Wine Course

Kevin Zraly Windows on the World Complete Wine Course Revised & Updated / 35th Edition by Kevin Zraly

Over 3 million copies sold! Raise a glass to the 35th anniversary edition of the definitive guide to understanding and appreciating wine! "One of the best start-from-scratch wine books ever written." — New York Times Kevin Zraly is America’s ultimate wine educator, and his entertaining teaching style has made this must-have book a treasured favorite for more than three decades. He demystifies every aspect of wine: grape varieties, winemaking techniques, different types and styles of wine, how to read a wine label, and how to evaluate a wine in just 60 seconds. Ranging from the renowned reds of Bordeaux and California to the trailblazing whites of New York and Burgundy, this essential volume features maps of each region, lush photographs, a wealth of infographics, more than 800 of the best-value wines from around the world, over 100 labels—including some new to this edition—to help you find the right wines, and guided tastings. It also highlights the best vintages to savor and includes comprehensive notes on food pairings, frequently asked questions, and quizzes to test your knowledge. In short, Kevin Zraly Windows on the World Complete Wine Course provides all the tools you need to discover and enjoy the perfect wines for you. This revised edition includes new chapters on Prosecco, Rosé, and the wines of Sicily, plus a fascinating chapter written from the author's unique 50-year perspective on how wine and food culture has changed since 1970.

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Garden Variety - Timothy Pakron Cover Art

Garden Variety

Garden Variety Plant-Focused Recipes Inspired by My Garden by Timothy Pakron

A new cookbook focused on garden-fresh recipes from the beloved home cook, photographer, and creator of Mississippi Vegan Growing up, while Timothy Pakron watched his father tend to his garden, he knew that someday he would want to put down the same kind of roots in a backyard of his own. When he moved to New Orleans after writing his first cookbook, Mississippi Vegan , he made his dream a reality and began growing a cornucopia of plants and produce in the plot of land behind his new home. From fragrant and zesty herbs to all manner of leafy greens, sturdy root vegetables, lush fruit, and more, Timothy now cooks with fresh ingredients from his flourishing garden regularly, letting them inspire his recipes while also guiding him through the seasons in the kitchen. In Garden Variety , he encourages readers to develop a deeper connection with the natural world and shows us how to bring its delicious flavors to our plates. Timothy’s approach to plant-based cooking is elegant, exciting, and approachable, with a Southern flair. With vibrant vegetable dishes like his Bay Leaf Roasted Corn with miso chive butter and Crispy Okra & Turmeric Rice with fried curry leaves and peanuts, to more hearty dishes like his Garden Gumbo with roasted mushrooms and Oven-Braised Cabbage with black-eyed pea hummus, Garden Variety is full of ingenious recipes that will transform your cooking. With practical tips for roasting and sautéing any vegetable, baking your own rice to keep on hand, making perfectly seasoned beans every time, and leveling up any dish with essential, homemade condiments, Garden Variety makes it simple to cook plant-based from scratch, in addition to being an invaluable resource for how to use seasonal produce. Beautifully photographed by Timothy himself, it is both a work of art and a celebration of the magic of cooking with ingredients from the earth.

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The Complete Beans and Grains Cookbook - America's Test Kitchen Cover Art

The Complete Beans and Grains Cookbook

The Complete Beans and Grains Cookbook A Comprehensive Guide with 450+ Recipes by America's Test Kitchen

From favas to fonio, take a deep dive into the vast world of beans and grains, with hundreds of exceptional, foolproof recipes Whether you're just opening a can of black beans, taking the time to brine scarlet runners, or cooking teff, the world of beans and grains is both approachable and delicious. Discover tantalizing recipes that use them in everything from sandwiches and handpies to tacos and pizza, salads and simmered soups to cultural mainstays from around the world like adasi, spatzle, hummus, and gyros. These dishes will delight omnivores, vegetarians, and vegans alike. ATK test cooks have worked through mountains of beans —sprouting, baking, pressure-cooking, and pureeing—to present you with expert cooking instructions and make-ahead know how: From how to make beans tender while keeping their shape to preventing cooked grains from clumping up. In this comprehensive collection, find everything from weeknight recipes to special occasion meals, helpful charts, fast and vegan tags, and much more: Beanified recipes: Classics reimagined to let beans deliciously take over. Think Beans Puttanesca and Chickpea Bouillabaisse Grainy innovations: Unique dishes such as Savory Oatmeal and Teff-Stuffed Squash with Lime Crema and Roasted Pepitas Classic comfort: The best versions of favorites like Texas Chili, Black Bean Burgers, and Creamy White Bean Soup Heirloom beans and ancient grains: Test cooks developed recipes to match to the right bean or grain. Learn how best to purchase, prep, and cook these beans and grains for optimum flavor. Useful substitutions: Recipes include a substitution line offering convenient bean and grain options

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Chinese One-Pot Meals: Comforting Recipes for Busy Days - Emiko Hanari Cover Art

Chinese One-Pot Meals: Comforting Recipes for Busy Days

Chinese One-Pot Meals: Comforting Recipes for Busy Days by Emiko Hanari

Chinese One-Pot Meals: Comforting Recipes for Busy Days Discover the heartwarming simplicity of Chinese cooking with this essential one-pot cookbook. Perfect for busy weeknights, family dinners, or cozy weekends, this book brings the authentic taste of China to your kitchen with recipes that are flavorful, satisfying, and easy to prepare. From fragrant soups and hearty rice bowls to savory noodle dishes, tender braised meats, seafood feasts, and vibrant vegetarian creations—every recipe is designed to deliver maximum flavor with minimal cleanup. With practical tips on balancing flavors, saving time, and hosting with ease, this book is your gateway to authentic comfort food that fits into modern life. Make every meal comforting, quick, and delicious with the magic of one pot! Inside, You'll Find: •Spanning soups, rice, noodles, meats, seafood, vegetarian dishes, dim sum, and street food favorites •Essential Chinese pantry ingredients and tools to set up your kitchen •Step-by-step guidance on techniques for braising, steaming, stir-frying, and more •Flavor-balancing secrets of Chinese cooking—spicy, sweet, sour, savory, and umami •Meal planning, reheating, and storage tips for busy days •Special chapters on regional variations, beverages, and hosting with one-pot meals Whether you're new to Chinese cooking or looking to expand your repertoire, this cookbook makes it easy to bring comfort, tradition, and authentic flavor to your table—all in one pot. Experience the joy of stress-free cooking with Chinese One-Pot Meals: Comforting Recipes for Busy Days.

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Make It Easy - Stacie Billis Cover Art

Make It Easy

Make It Easy 120 Mix-and-Match Recipes to Cook from Scratch -- with Smart Store-Bought Shortcuts When You Need Them by Stacie Billis

Cooking doesn't have to be a chore. Why make it difficult --when it can be easy? When you're juggling a job, kids, pet, house, spouse, you-name-it -- it can be tough to resist the urge to toss a frozen meal in the oven and call it a day. Stacie Billis knows the challenge of feeding your family well, without stress. Make It Easy 's 120 recipes prove that you don't have to be only a scratch cook or convenience cook. You can be both, and there's no shame in using store-bought ingredients when you're in a pinch. Stacie's got a guide to the healthiest shortcuts in the supermarket and three big tips for making it easy: 1. Go between scratch and homemade with her handy shopping guide. 2. Mix and match recipes that build on the same ingredients. 3. Break any rule that makes you want to bolt from your kitchen. With recipes for: Blueberry Almond Polenta, Country-Style Greek Salad, Slow Cooker Hoisin Pulled Pork, No-Fuss Roasted Paprika Chicken, Chili-Rubbed Steak Tacos, Salmon Rice Bowl, Parmesan Roasted Broccoli, Easy Food Processor Pizza Dough, Gingered Peach Crisp, Hummingbird Muffins, Bacon Cheddar Waffles . . . and many more!

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Bake Your Heart Out - Dan Langan Cover Art

Bake Your Heart Out

Bake Your Heart Out Foolproof Recipes to Level Up Your Home Baking - A Baking Cookbook by Dan Langan

The debut baking recipe book from Food Network star Dan Langan! Like many of us, Dan Langan learned young that if you want to make someone smile, all you need to do is give them a cookie. Dan channeled his natural creativity into baking alongside his mother and grandmother, and he soon became obsessed with making and remaking his favorite recipes until they were the tastiest and prettiest versions of themselves. Since then, Dan has become a trusted source for delicious, foolproof bakes and has connected with home bakers via social media, television, and digital videos, and through his website, Baked by Dan . In his debut cookbook, Dan shares 100 recipes for his game-changing versions of familiar classics, such as  Red Velvet Layer Cake and Creamy Lemon Chess Squares , as well as unique creations like Seriously Sesame Brownies and a Ricotta and Pistachio Cannoli Tart . He’ll also let you in on the pro secrets that make his bakes better than your usual stand-bys, like toasting not only nuts but oats, poppy seeds, and almond flours to turbocharge their flavor, or by stabilizing whipped cream with a touch of cream cheese to keep it perfectly fluffy. Equally invaluable are Dan’s tips for helping you produce bakes that look as good as they taste, so your dessert bars have razor-sharp edges and your muffins have gorgeously domed tops. Accompanied by charming photography that's as enticing as the treats themselves, this beautiful and instructive book will become a go-to for bakers both seasoned and beginner. Whether you’re an experienced baker looking for a cake decorating book to improve the appearance of your bakes or a novice baker looking for basic dessert recipes, Bake Your Heart Out has something for everyone. Dan Langan’s dedication to testing and perfecting the techniques in this pastry book has made it the perfect cookie, bar, pie, and cake cookbook for anyone who wants to learn how to bake like a pro.  

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Bodega Bakes - Paola Vélez & Christina Tosi Cover Art

Bodega Bakes

Bodega Bakes Recipes for Sweets and Treats Inspired by My Corner Store - A Baking Cookbook by Paola Vélez & Christina Tosi

2025 JAMES BEARD AWARD WINNER, Emerging Voice in Books ONE OF THE BEST COOKBOOKS OF THE YEAR: New York Times , Washington Post , Bon Appetit , Food & Wine, Los Angeles Times , EATER, Delish,   Latina Magazine , Tasting Table, Robb Report, The Local Palate, Library Journal, Carla Hall • A FOOD NETWORK BEST BAKING BOOK OF THE YEAR • ONE OF THE BEST BOOKS TO GIFT: The Strategist, Forbes , Domino, Chowhound, Chicago Tribune, Boston Globe A baking book bursting with joy that will have you hightailing it to the oven—and planning a trip to your local corner store. Growing up in the Bronx, Paola Velez’s happy place was the bodega, a unique world full of color and flavor where the shelves were stocked with everything from M&M’s to Muenster cheese to majarete (Caribbean corn pudding)—and, of course, its own cat (IYKYK). Before she was a James Beard–nominated chef, Cherry Bombe cover girl, social media darling, and cofounder of the grassroots social action network Bakers Against Racism, Paola was a bodega kid with a taste for Warheads, Hostess cupcakes, ice pops, and Malta soda.   Paola’s debut cookbook, inspired by these treasures and other ingredients available at corner stores everywhere, is a love letter to both her Dominican heritage and her New York City roots; its more than 100 recipes burst with distinctive flavors, inviting you to enjoy new takes on her childhood favorites and yours. Paola’s combination of classical training and self-taught pastry skills means her recipes are accessible no matter your skill level. She’ll be your hype girl through more ambitious projects (you can make a turnover—and a Guava and Cheese one at that), as well as more “set it and forget it” treats, like her Maria Cookie Icebox Cake. Whatever you do, don’t sleep on her signature Thick’ems—giant cookies that are somehow crunchy and gooey—the most requested recipe in Paola’s repertoire and the recipe that made her internet famous, which she shares here for the very first time. With renditions of traditional Caribbean desserts like Pineapple Empanadillas and Golden Rum Cake alongside twists on classic American treats like sticky buns and brownies, Paola’s unique recipes and infectious positive spirit will help you recreate the magic of the bodega at home—BYO cat. Perfect for anyone who wants to create colorful, Instagram-worthy desserts in their own kitchens, Bodega Bakes transforms cherished Dominican snacks and New York bodega finds into irresistible baking recipes for home cooks of all skill levels. This quintessential New York book brings the flavors of the Bronx to kitchens everywhere, allowing readers to experience the city's multicultural heritage through more than 100 innovative, joy-filled recipes.

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Chinese Enough - Kristina Cho Cover Art

Chinese Enough

Chinese Enough Homestyle Recipes for Noodles, Dumplings, Stir-Fries, and More by Kristina Cho

In an exploration of her own experience as a first-generation American, Kristina Cho, author of the award-winning baking book Mooncakes and Milk Bread , offers 100 recipes that blend the flavors of traditional Cantonese cooking with California ingredients and a midwestern sensibility.   In Chinese Enough , Cho turns to the savory side of cooking with recipes that are neither entirely Chinese nor entirely American, but Chinese enough. Here is an array of dishes to pair with rice, the cornerstone of Cantonese cuisine, including Triple Pepper Beef, Miso Pork Meatballs, and Seared Egg Tofu with Honey and Soy. Recipes like Smashed Ranch Cucumbers and Saucy Sesame Long Beans honor the Cantonese focus on vegetables. There’s a chapter dedicated to the joy of noodles, with creative takes on traditional dishes, birthed anew in a California kitchen—from San Francisco Garlic Noodles to Creamy Tomato Udon. Plus, a chapter of Banquet-Worthy Dishes teaches the Chinese art of food as celebration, a step-by-step guide shows how to employ friends and family in the kitchen to make dumplings, and the fruit-focused dessert section acts as a lesson on finishing a meal with a small, sweet act of affection. Woven throughout, Cho’s stories of her grandmother’s Chinese garden situated in the middle of Cleveland and falling in love over dim sum are a warm tribute to the nuanced and personal ways in which one can discover and define their own culture.

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National Dish - Anya Von Bremzen Cover Art

National Dish

National Dish Around the World in Search of Food, History, and the Meaning of Home by Anya Von Bremzen

Named a Best Book of 2023 by Financial Times , The Guardian , and BBC's The Food Programme “Anya von Bremzen, already a legend of food writing and a storytelling inspiration to me, has done her best work yet. National Dish is a must-read for all those who believe in building longer tables where food is what bring us all together.” —José Andrés “If you’ve ever contemplated the origins and iconography of classic foods, then  National Dish  is the sensory-driven, historical deep dive for you . . . [an] evocative, gorgeously layered exercise in place-making and cultural exploration, nuanced and rich as any of the dishes captured within.” — Boston Globe In this engrossing and timely journey to the crossroads of food and identity, award-winning writer Anya von Bremzen explores six of the world’s most fascinating and iconic culinary cultures—France, Italy, Japan, Spain, Mexico, and Turkey—brilliantly weaving cuisine, history, and politics into a work of scintillating connoisseurship and charm We all have an idea in our heads about what French food is—or Italian, or Japanese, or Mexican, or . . .  But where did those ideas come from? Who decides what makes a national food canon?  Anya von Bremzen has won three James Beard Awards and written several definitive cookbooks, as well as her internationally acclaimed memoir Mastering the Art of Soviet Cooking . In National Dish , she investigates the truth behind the eternal cliché—“we are what we eat”—traveling to six storied food capitals, going high and low, from world-famous chefs to culinary scholars to strangers in bars, in search of how cuisine became connected to place and identity. A unique and magical cook’s tour of the world, National Dish brings us to a deep appreciation of how the country makes the food, and the food the country.

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The Lao Kitchen - Saeng Douangdara Cover Art

The Lao Kitchen

The Lao Kitchen Lao Flavors and Stories Told Through Family Recipes by Saeng Douangdara

Explore Lao food through 95 approachable, flavor-packed recipes from the popular food content creator behind Saeng’s Kitchen. “Saeng Douangdara brings Laos to the table with recipes that are bold, soulful, and alive with memory. This book belongs on every shelf where flavor, family, and food history matter.”—Andrew Zimmern In Lao kitchens, every dish tells a story and every bite excites. The food culture of Laos has historically been preserved through oral tradition, and in this essential guide to Lao cooking, personal chef Saeng Douangdara draws on his expertise and the food knowledge passed down from his family to share the beauty and history of Lao cuisine. Discover the rich flavors of Laos through 95 recipes for dips, small plates, rice dishes, fermented foods and salads, laab, noodles, soups and stews, not-too-sweet desserts, and modern twists on traditional recipes, including: • Thum Khao Poon (Cold Vermicelli Noodle Salad) • Som Moo (Fermented Pork Sausage) • Galabao (Pork Steamed Buns) • Khanom Mantone (Steamed Cassava Cake) • and more! The Lao Kitchen dives into the heart of Lao foodways—often overlooked but deeply rooted in Southeast Asian traditions. Through thoughtful essays and memories connected to each recipe, Saeng tells his story as a member of the Lao diaspora, exploring his roots through food. Bold, flavorful, deeply personal, and featuring gorgeous photography from Laos and Saeng’s own kitchen, The Lao Kitchen is a celebration of community, the connection that food brings, and what it means to cook from the heart.

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Essential Food Preserving - Julia Skinner Cover Art

Essential Food Preserving

Essential Food Preserving The Comprehensive Guide to Canning, Freezing, Drying, and Fermenting Vegetables, Fruits, Grains, Nuts, Beans, Meat, Dairy, and Eggs by Julia Skinner

The must-have reference guide to all the methods used for preserving every type of food—from canning vegetables to making fruit wines to curing meat—with more than 250 recipes and creative zero-waste options. Featuring clear step-by-step instructions and original photography,  Essential Food Preserving  is organized by type of food, with multiple preservation methods for each one, so you can preserve almost anything in a variety of ways, including: Canning Fermenting Brewing beer, wine, and vinegar Pickling Making jams and jellies Drying Smoking Cold storage Food-preserving expert Julia Skinner focuses on minimizing waste; every part is used, including the byproducts of processes. Just as important as her comprehensive approach is Julia’s expert curation of the topic and creative recipes that go beyond the basics. 

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The Vegetarian Flavor Bible - Karen Page & Andrew Dornenburg Cover Art

The Vegetarian Flavor Bible

The Vegetarian Flavor Bible The Essential Guide to Culinary Creativity with Vegetables, Fruits, Grains, Legumes, Nuts, Seeds, and More, Based on the Wisdom of Leading American Chefs by Karen Page & Andrew Dornenburg

Find inspiration for vegetarian cooking in this unique reference from the creator of The Flavor Bible . "One of the best cookbooks of all time." — Food + Wine Throughout time, people have chosen to adopt a vegetarian or vegan diet for a variety of reasons, from ethics to economy to personal and planetary well-being. Experts now suggest a new reason for doing so: maximizing flavor—which is too often masked by meat-based stocks or butter and cream. The Vegetarian Flavor Bible is an essential guide to culinary creativity, based on insights from dozens of leading American chefs, representing such acclaimed restaurants as Crossroads and M.A.K.E. in Los Angeles; Candle 79, Dirt Candy, and Kajitsu in New York City, Green Zebra in Chicago, Greens and Millennium in San Francisco, Natural Selection and Portobello in Portland, Plum Bistro in Seattle, and Vedge in Philadelphia. Emphasizing plant-based whole foods including vegetables, fruits, grains, legumes, nuts, and seeds, the book provides an A-to-Z listing of hundreds of ingredients, from avocados to zucchini blossoms, cross-referenced with the herbs, spices, and other seasonings that best enhance their flavor, resulting in thousands of recommended pairings. The Vegetarian Flavor Bible is the ideal reference for the way millions of people cook and eat today—vegetarians, vegans, and omnivores alike. This groundbreaking book will empower both home cooks and professional chefs to create more compassionate, healthful, and flavorful cuisine.

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My Mexican Favorites - Zachary Rodriguez Cover Art

My Mexican Favorites

My Mexican Favorites 60 Easy, From-Scratch Recipes with Authentic Flavor by Zachary Rodriguez

Bring the Taste of Mexico into Your Kitchen Combining modern techniques with traditional dishes, Zachary Rodriguez breathes new life into Mexican cuisine in his debut cookbook. Pulling inspiration from meals made by his grandmother, Zachary makes authentic Mexican dishes approachable and accessible for beginner cooks looking to dive into this beloved culinary genre. With classics like Tequila Lime Steak Quesadillas and Chili Rellanos , staple sides like Chipotle Salsa and Pico de Gallo , and breakfast dishes like Breakfast Tacos and Chilaquiles Verdes , each recipe celebrates Mexico through cultural insights and personal anecdotes. Learn where certain ingredients and recipes originated while gathering helpful insider tips and tricks on how to perfect each dish. Brimming with over 60 mouthwatering recipes, this all-encompassing culinary guide will soon become any at-home chef’s trusted source for Mexican cuisine.

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Juice + Nourish - Rosemary Ferguson Cover Art

Juice + Nourish

Juice + Nourish Energize, Cleanse, and Find Your Glow with 100 Refreshing Juices and Smoothies by Rosemary Ferguson

"Rose and her juices have been my savior for years and now this brilliant book means everyone else can benefit, too."—Kate Moss Glow from the inside out with delicious juices and smoothies! In Juice + Nourish, model-turned-nutritionist Rosemary Ferguson shares 100 refreshing recipes that will help you pack vital nutrients into your busy day—from the Turmeric Dream, with crisp apples, celery, and lemon, to the Life Is Peachy, with antioxidant-rich peaches and spinach. Harness the power of plants and reap their many benefits: Cleanse the liverHeal the gutAid sleepBalance blood sugarImprove heart healthJump-start the immune systemGlow with healthy hair and skinPromote weight loss and workout recovery You'll also find easy 1-day, 2-day, and 3-day cleanses—plus an in-depth glossary with nutritional info on every powerful ingredient. Now, go juice-and-nourish your body!

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The Pasta Book - Marc Vetri & David Joachim Cover Art

The Pasta Book

The Pasta Book Recipes, Techniques, Inspiration by Marc Vetri & David Joachim

NATIONAL BESTSELLER • Unlock the secrets of making creative pasta dishes with more than 75 simple and spectacular recipes, featuring helpful QR codes to step-by-step video tutorials—from the James Beard Award–winning author of Mastering Pasta In The Pasta Book , acclaimed chef Marc Vetri presents a wide range of easy to impressive pasta dinners using both dried and fresh pastas. With a dish for every shape, sauce, mood, and timeline, Vetri demystifies the process of “marrying” pasta and sauce into one harmonious dish, creating your own flavor combinations, and pairing different pastas and sauces. Vetri shares both weeknight classics and popular pastas from his restaurants, adapting his methods so home cooks can experience these acclaimed dishes in their own kitchens, with chapters including: Vegetable Pasta : Pici Pomodoro; Garganelli with Corn and Scallions; Spinach Gnocchi with Brown Butter and Shaved Ricotta Salata Seafood Pasta: Paccheri with Clams and Charred Lemon Brodo; Troccoli with Shrimp and Ginger Chili Crisp; Scallop Raviolo with Champagne Poultry and Game Pasta: Tagliolini with Chicken Liver Ragu; Pumpernickel Papparadelle with Duck Ragu Pork Pasta: Rigatoni with Fiorella Sausage Ragu; Spaghetti alla Chitarra with Basil, Poppy Seed, and Proscuitto Beef and Lamb Pasta : Francobolli with Short Ribs and Celery Root; Orecchiette with Lamb Merguez and Fiore Sardo Vetri guides you through the foundations of making fresh pasta with a chapter devoted to pasta doughs and shapes like pappardelle and orecchiette, including QR codes that link to easy-to-follow technique videos. With 90 stunning photographs, The Pasta Book includes ideas to level up or simplify every recipe, so you can choose the pasta adventure you crave.

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French Comfort Food - Hillary Davis Cover Art

French Comfort Food

French Comfort Food by Hillary Davis

The cooking instructor and author of Cuisine Niçoise shares traditional French comfort food recipes from French Onion Soup to Burgundy Beef Fondue. While France is famous for its haute cuisine, the French also take pride in the culinary traditions of their regional heritage—the timeless dishes that remind them of home. In French Comfort Food , Hillary Davis collects cherished recipes from friends she made while living in France, with added tips and information from her hundreds of well-worn French cookbooks. Here are family recipes handed down through generations as well as modern remakes of classic favorites. There are recipes for family meals and dinners with friends. You'll also find fondues and souffles, soups and stews, brunches, breakfasts, and desserts. Drawn from Normandy, Alsace, the Alps, and elsewhere across the country, these recipes will inspire you to bring the home-cooked flavors of France to your own kitchen.

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Plantas - Alexa Soto Cover Art

Plantas

Plantas Modern Vegan Recipes for Traditional Mexican Cooking by Alexa Soto

With Plantas , Alexa Soto elegantly pays homage to Mexico's storied legacy of plant-based cooking while deftly adapting its soulful repertoire to modern times. I may still be a card-carrying carnivore, sure, but I now find myself craving dishes like her mole negro with roasted oyster mushrooms even more than my beloved carne asada.   - Jorge Gaviria, James Beard Award-winning author of MASA A celebration of traditional Mexican recipes with a vibrant vegan twist for a modern audience from Alexa Soto, creator of the @alexafuelednaturally platform Join Alexa Soto as she highlights the beauty of traditional Mexican cuisine with a plant-based twist for simple, affordable, and healthful vegan meals from breakfast to postre. Paired with Alexa's own gorgeous photography,  Plantas  is a joyful, welcoming guide to enjoying the traditional food of Mexico in a modern, sustainable way, a celebration of the array of fruits and vegetables that make up the staples of this beloved cuisine. Perfect for full-time vegans and those looking to incorporate more plants into their diet alike,  Plantas  is full of weeknight meals, snacks, salsas and cocktails that will simplify dinner and inspire your next taco night, including:   Salsas and garnishes like Guacasalsa, Abue's Salsa Habanero Piña, and dairy-free Chipotle Crema Taco dishes from Taquitos de Jamaica to Jackfruit Mushroom Carnitas Tacos Main courses such as Hearts of Palm Ceviche Tostadas, Tamales de Elote, Cauliflower Al Pastor and Lasagna de Mole Dessert showstoppers like Tres Leches Cake, Churros and Chocoflan plus cocktails, coffee drinks, and nonalcoholic beverages to round out every meal Full of traditional flavors, modern spins, stories passed down through Alexas' family and tips for bringing more plants into your life,  Plantas  is your resource for vibrant, decadent, and healthy meals with beloved Mexican flavors and ingredients that inspire and highlight the natural beauty and bounty of cooking with plants. Forbes 's Best Cookbook of Summer 2024 Epicurious's 27 New Cookbooks We're Excited to Cook from This Summer

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Go-To Dinners - Ina Garten Cover Art

Go-To Dinners

Go-To Dinners A Barefoot Contessa Cookbook by Ina Garten

#1 NEW YORK TIMES BESTSELLER • America’s favorite home cook presents delicious, crowd-pleasing, go-to recipes that you’ll want to make over and over again! Even Ina Garten, America's most-trusted and beloved home cook, sometimes finds cooking stressful. To make life easy she relies on a repertoire of recipes that she knows will turn out perfectly every time. Cooking night after night during the pandemic inspired her to re-think the way she approached dinner, and the result is this collection of comforting and delicious recipes that you’ll love preparing and serving. You’ll find lots of freeze-ahead, make-ahead, prep-ahead, and simply assembled recipes so you, too, can make dinner a breeze. In Go-To Dinners , Ina shares her strategies for making her most satisfying and uncomplicated dinners. Many, like Overnight Mac & Cheese, you can make ahead and throw in the oven right before dinner. Light dinners like Tuscan White Bean Soup can be prepped ahead and assembled at the last minute. Go-to family meals like Chicken in a Pot with Orzo and Hasselback Kielbasa will feed a crowd with very little effort. And who doesn’t want to eat Breakfast For Dinner? You’ll find recipes for Scrambled Eggs Cacio e Pepe and Roasted Vegetables with Jammy Eggs that are a snap to make and so satisfying. Ina’s “Two-Fers” guide you on how to turn leftovers from one dinner into something different and delicious the second night. And sometimes the best dinner is one you don’t even have to cook! You’ll find Ina’s favorite boards to serve with store-bought ingredients, like an Antipasto Board and Breakfast-for-Dinner Board that are fun to assemble and so impressive to serve. Finally, because no meal can be considered dinner without dessert, there are plenty of prep-ahead and easy sweets like a Bourbon Chocolate Pecan Pie and Beatty’s Chocolate Cupcakes that everyone will rave about. For Ina, “I love you, come for dinner” is more than just an invitation to share a meal, it’s a way to create a community of friends and family who love and take care of each other, and we all need that now more than ever. These go-to recipes will give you the confidence to create dinners that will bring everyone to your table.

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Gordon Ramsay's Healthy, Lean & Fit - Gordon Ramsay Cover Art

Gordon Ramsay's Healthy, Lean & Fit

Gordon Ramsay's Healthy, Lean & Fit Mouthwatering Recipes to Fuel You for Life by Gordon Ramsay

The definitive guide to eating well to achieve optimum health and fitness, by one of the world's finest chefs and fitness fanatic, Gordon Ramsay. Gordon Ramsay knows how important it is to eat well, whether you're training for a marathon or just trying to live healthier. And just because it's healthy food, doesn't mean you have to compromise on taste and flavor. As a Michelin-star super-chef who is also a committed athlete, Gordon Ramsay shares his go-to recipes for when he wants to eat well at home. Healthy, Lean & Fit provides readers with 108 delicious recipes divided into three sections—each one offering breakfasts, lunches, dinners, sides, and snacks—highlighting different health-boosting benefits: Healthy: nourishing recipes for general well-being Lean: encourages healthy weight loss Fit: recipes to fuel your next workout and post-workout dishes to build continued strength and energy. Whatever your personal goals, these dishes will inspire you to get cooking and improve your own health.

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Joy of Cooking - Irma S. Rombauer, Marion Rombauer Becker, Ethan Becker, John Becker & Megan Scott Cover Art

Joy of Cooking

Joy of Cooking Fully Revised and Updated by Irma S. Rombauer, Marion Rombauer Becker, Ethan Becker, John Becker & Megan Scott

“Generation after generation, Joy has been a warm, encouraging presence in American kitchens, teaching us to cook with grace and humor. This luminous new edition continues on that important tradition while seamlessly weaving in modern touches, making it all the more indispensable for generations to come.” —Samin Nosrat, author of Salt, Fat, Acid, Heat “Cooking shouldn’t just be about making a delicious dish—owning the process and enjoying the experience ought to be just as important as the meal itself. The new Joy of Cooking is a reminder that nothing can compare to gathering around the table for a home cooked meal with the people who matter most.” —Joanna Gaines, author of Magnolia Table In the nearly ninety years since Irma S. Rombauer self-published the first three thousand copies of Joy of Cooking in 1931, it has become the kitchen bible, with more than 20 million copies in print. This new edition of Joy has been thoroughly revised and expanded by Irma’s great-grandson John Becker and his wife, Megan Scott. John and Megan developed more than six hundred new recipes for this edition, tested and tweaked thousands of classic recipes, and updated every section of every chapter to reflect the latest ingredients and techniques available to today’s home cooks. Their strategy for revising this edition was the same one Irma and Marion employed: Vet, research, and improve Joy ’s coverage of legacy recipes while introducing new dishes, modern cooking techniques, and comprehensive information on ingredients now available at farmers’ markets and grocery stores. You will find tried-and-true favorites like Banana Bread Cockaigne, Chocolate Chip Cookies, and Southern Corn Bread—all retested and faithfully improved—as well as new favorites like Chana Masala, Beef Rendang, Megan’s Seeded Olive Oil Granola, and Smoked Pork Shoulder. In addition to a thoroughly modernized vegetable chapter, there are many more vegan and vegetarian recipes, including Caramelized Tamarind Tempeh, Crispy Pan-Fried Tofu, Spicy Chickpea Soup, and Roasted Mushroom Burgers. Joy ’s baking chapters now include gram weights for accuracy, along with a refreshed lineup of baked goods like Cannelés de Bordeaux, Rustic No-Knead Sourdough, Ciabatta, Chocolate-Walnut Babka, and Chicago-Style Deep-Dish Pizza, as well as gluten-free recipes for pizza dough and yeast breads. A new chapter on streamlined cooking explains how to economize time, money, and ingredients and avoid waste. You will learn how to use a diverse array of ingredients, from amaranth to za’atar. New techniques include low-temperature and sous vide cooking, fermentation, and cooking with both traditional and electric pressure cookers. Barbecuing, smoking, and other outdoor cooking methods are covered in even greater detail. This new edition of Joy is the perfect combination of classic recipes, new dishes, and indispensable reference information for today’s home cooks. Whether it is the only cookbook on your shelf or one of many, Joy is and has been the essential and trusted guide for home cooks for almost a century. This new edition continues that legacy.

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The Anti-Inflammatory Kitchen Cookbook - Leslie Langevin Cover Art

The Anti-Inflammatory Kitchen Cookbook

The Anti-Inflammatory Kitchen Cookbook More Than 100 Healing, Low-Histamine, Gluten-Free Recipes by Leslie Langevin

Learn how inflammation occurs in the body, how it contributes to your symptoms, and how a properly calibrated diet of delicious, therapeutic dishes can help alleviate your discomfort. If you suffer from fatigue, migraines, eczema, allergic reactions, mast cell activation, celiac disease, IBS, chronic hives, or an inflammatory condition such as arthritis, these delicious low-histamine, anti-inflammatory, and gluten-free dishes will help you embrace the healing power of food. Enjoy a Cornmeal Scallion Waffle Egg Sandwich for breakfast, a Quinoa Dill Summer Salad or Roasted Carrot Hummus Wrap for lunch, a Fajita Chicken Rice Bowl or Lemon & Dill Salmon Cakes for dinner, and then Maple Shortbread Cookies or a Mascarpone Fruit Tart for dessert. This must-have cookbook also features helpful lists of foods and supplements to eat and to avoid, cooking tips, kitchen hacks, recommendations for eating out, a month-long meal plan, and a selection of 15-minute meal ideas. Eating healthy never tasted so good!

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Slow Cooker: The Best Cookbook Ever with More Than 400 Easy-to-Make Recipes - Diane Phillips Cover Art

Slow Cooker: The Best Cookbook Ever with More Than 400 Easy-to-Make Recipes

Slow Cooker: The Best Cookbook Ever with More Than 400 Easy-to-Make Recipes by Diane Phillips

Breakfasts, lunches, dinners, and desserts—at the push of a button—from Huevos Rancheros to Brats 'n' Beer, Cajun Chicken Gumbo to Orange-Spiced Coffee. This is the only slow cooker book for busy people. With over four hundred recipes, it saves time and money week after week with easy meals that keep one eating well at home every day. From Old-Fashioned Chicken Pot Pie to Mexican Hot Chocolate Lava Cake, this cookbook contains recipes for everything from soups and roasts to cobblers and puddings, inspiring night after night of great meals. Prep a few ingredients, toss them in the pot, and let the cooker work its magic while you're gone for the day. Return to a slow-cooked, deeply flavored, great-smelling dinner for you and your family—every night!

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The Unofficial Disney Parks EPCOT Cookbook - Ashley Craft Cover Art

The Unofficial Disney Parks EPCOT Cookbook

The Unofficial Disney Parks EPCOT Cookbook From School Bread in Norway to Macaron Ice Cream Sandwiches in France, 100 EPCOT-Inspired Recipes for Eating and Drinking Around the World by Ashley Craft

Bring EPCOT’s beloved global fare right to your kitchen with this next installment to the bestselling Unofficial Disney Parks Cookbook series. The Honey Chocolate Baklava from Morocco all the way to the Tangerine Kakigori from Japan, EPCOT arguably has the best food at the Disney Parks. And now, you can bring the delicious snacks, meals, and drinks straight to your own kitchen with The Unofficial Disney Parks EPCOT Cookbook . Featuring 100 recipes from each of the EPCOT Pavilions and festivals, you’ll learn how to make: - Jumbo Pretzels from Sommerfest in the Germany Pavilion - Fish and Chips from Yorkshire County Fish Shop in the United Kingdom Pavilion - Avocado Margaritas from La Cava del Tequila in the Mexico Pavilion - Macaron Ice Cream Sandwiches from L’Artisan des Glaces in the France Pavilion And much more! Perfect for everyone from EPCOT experts who miss those flavors in between trips to Disney fans who have never visited the parks but still want to enjoy the classic worldly flavors, The Unofficial Disney Parks EPCOT Cookbook has all the recipes you’ll need to make treats worthy of the Mouse himself.

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JapanEasy Bowls & Bento - Tim Anderson Cover Art

JapanEasy Bowls & Bento

JapanEasy Bowls & Bento Simple and Satisfying Japanese Recipes for All Day, Every Day by Tim Anderson

"There’s nothing in this book I wouldn’t be ecstatic to share... I return to his books again and again; his recipes have become part of my life." – Nigella Lawson JapanEasy: Bowls & Bento is your essential guide to having super-satisfying Japanese meals 24/7. Tim Anderson shows you how you can build your own delicious bowl from scratch as well as how you can construct your very own bento (Japan’s beloved and beautiful lunch boxes) from the comfort of your own home. Fun to make (and eat) JapanEasy: Bowls & Bento celebrates the versatility, simplicity and joy of Japanese food. This is everyday self-care and self-love, in bowl and bento form. Tim will show you just how easy it is to cook your very own Japanese meals any time of day. You can expect to find everything from soups and noodle bowls to Japanese donburi and curries: warming, filling dishes that can function as either fun, crowd-pleasing dinner party dishes or soothing sofa-based suppers. You will also discover a wide variety of effortless bento recipes that can be made by mixing and matching various small, super-fast dishes prepared in advance (or leftover from dinner) – all of which can also easily be converted into exquisite Japanese breakfasts! Almost everything in this book can be prepped ahead and eaten later, either cold or re-heated, with no loss in quality, allowing you to have Japanese food for breakfast, lunch, and dinner in a matter of minutes. Because after all, Japanese food is not just for dinner – Japanese food is forever.

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Keto Diet Cookbook - Dr. Josh Axe Cover Art

Keto Diet Cookbook

Keto Diet Cookbook 125+ Delicious Recipes to Lose Weight, Balance Hormones, Boost Brain Health, and Reverse Disease by Dr. Josh Axe

The companion cookbook to Josh Axe's bestselling Keto Diet , featuring 75 full-color photos and 125 recipes to help you lose weight, balance hormones, boost brain health, and reverse disease. The ketogenic diet is the world's fastest growing diet, and with good reason. When practiced correctly, the keto diet has been proven to burn fat, reduce inflammation, fight cancer, balance hormones and gut bacteria, improve neurological diseases, and even increase lifespan. Unfortunately, many people remain unaware of several important factors that are crucial to the diet's success, setting them up for frustration, failure, and relapse. In Keto Diet Cookbook , Josh Axe builds on his national bestseller Keto Diet , offering 125 mouthwatering, keto-friendly recipes to lose weight, fight inflammation, and optimize your body's function, no matter your lifestyle or budget. Featuring a dazzling range of options for every meal of the day—plus craving-busting snacks and decadent desserts— Keto Diet Cookbook will never leave you without a delicious, satisfying option whenever hunger strikes. Complete with 75 full-color photos, shopping lists, a meal plan, and explanations of the science confirming the diet's powerful effects, Keto Diet Cookbook gives you all the recipes and inspiration you'll need to say goodbye to stubborn fat and chronic disease once and for all.

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From Italy with Amore - Jessi Pasini & Alessio Pasini Cover Art

From Italy with Amore

From Italy with Amore Seasonal Italian Recipes for Those You Love by Jessi Pasini & Alessio Pasini

Dai, amore! Savor the flavors of Italy in this love letter to seasonal cooking from Jessi and Alessio Pasini. You may think you know what a real Italian meal looks like, but would it pass Alessio’s approval? Join the Pasinis on a culinary adventure as they guide you toward the best ingredients and recipes for the perfect Italian dining experience.  Jessi and Alessio bring their endearing intersection of cultures into your kitchen with their debut cookbook. You’ll learn: How to identify the most authentic Italian ingredients, sauces, products, and more in American grocery storesThe best Italian cooking tricks (never break the pasta)How to taste for the best olive oilHow to prepare the most delicious Italian foods, from appetizers to mains, homemade pasta, pizzas, desserts, and more  Along the way, you’ll be charmed by Jessi and Alessio’s funny, tender tales of travel, family, cultural clashes, and the many meals that shape their life together. Filled with approachable recipes for family-friendly Italian cuisine and a deep reverence for the beauty of the most authentic ingredients, this cookbook is a love letter to Italian food and the people you gather around the table. Buon appetito!

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Mastering Artisan Cheesemaking - Gianaclis Caldwell Cover Art

Mastering Artisan Cheesemaking

Mastering Artisan Cheesemaking The Ultimate Guide for Home-Scale and Market Producers by Gianaclis Caldwell

This comprehensive, user-friendly cheese making guide features delicious recipes, inspiring photos, and practical techniques for cheese enthusiasts from the avid home hobbyist to the serious commercial artisan. Let acclaimed cheesemaker Gianaclis Caldwell be your mentor, guide, and cheering section as you follow the pathway to a mastery of cheesemaking. With thorough explanations of the art and science that allow milk to be transformed into epicurean masterpieces, this all-inclusive cheese making book offers in-depth guidance on making artisan cheese on a small scale. This extensive guide to cheesemaking includes: • Detailed information on equipment and setting up a home-scale operation • Extensive process-based recipes • Everything you want to know about affinage (aging) • How to use oils, brushes, waxes, infusions, and other creative flavoring techniques • Beautiful inspirational photographs • Profiles of other cheesemakers • In-depth appendices for quick reference in the preparation and aging room Every serious home-scale artisan cheesemaker—even those just beginning to experiment—will want this book as their bible to take them from their first quick mozzarella to a French mimolette, and ultimately to designing their own unique cheeses. Mastering Artisan Cheesemaking will also prove an invaluable resource for those with, or thinking of starting, a small-scale creamery.

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Simply Ina - Ina Garten Cover Art

Simply Ina

Simply Ina A Barefoot Contessa Cookbook by Ina Garten

A brand-new collection of 85 easy yet impressive recipes for every meal of the day, from make-ahead lunches to effortless appetizers and showstopping dinners, from America’s favorite home cook Through her years of experience as a home cook, Ina Garten has learned that the best food is often the simplest. With just a little thought and a few good ingredients, you can make truly impressive dishes without spending hours in the kitchen. Simply Ina celebrates the delicious results of streamlined cooking, sharing Ina’s expert tips and tricks for achieving the best flavor with the least amount of effort. Each recipe in this book has a secret that makes preparing it easier than you thought. Some dishes rely on smart store-bought shortcuts—like Mashed Potato & Leek Soup so delicious no one will ever guess it’s made with packaged mashed potatoes and Bourbon Baked Beans that dress up canned baked beans with smoked bacon, maple syrup, and good bourbon—because sometimes store-bought really is just fine! For seamless gatherings, Ina’s deeply flavorful Provencal Chicken with Olives & Capers can be made ahead and reheated in its Dutch oven before dinner, and the crispy oatmeal topping on her Cherry Berry Crumble can be prepped in advance for easy assembly in the moment. Elegant dishes like Endive & Avocado Salad and Irish Coffee Affogato involve little more than assembling ingredients, allowing you to serve something special without really cooking at all. Whether you’re feeding unexpected guests, pulling together a Tuesday night dinner after work, or hosting a dinner party and don’t want to miss all the fun cooped up in the kitchen, you’ll be happy to have these simple, satisfying, and completely doable recipes to turn to. Because simple food shouldn’t just save you time; it should let you enjoy the people you love.

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Japanese Farm Food - Nancy Singleton Hachisu Cover Art

Japanese Farm Food

Japanese Farm Food by Nancy Singleton Hachisu

This award-winning cookbook offers a unique look at life on a Japanese farm through 165 recipes, personal stories and stunning photographs. American born and raised, Nancy Singleton Hachisu lives with her husband and sons on a rural Japanese farm, where they prepare these 165 bright, seasonal dishes. Covering everything from pickles and soups to noodles, rice, and dipping sauces, with a special emphasis on vegetables, Hachisu demystifies the rural Japanese kitchen, laying bare the essential ingredients, equipment, and techniques needed for Japanese home cooking. Combining stories and recipes, Japanese Farm Food  is about food, family, and community. More than 350 vibrant images by Kenji Miura evoke the beautiful Japanese countryside and life on a traditional farm. With a focus on fresh and thoughtfully sourced ingredients, the recipes in  Japanese Farm Food  are perfect for fans of farmers' markets, and for home cooks looking for accessible Japanese dishes. Gourmand World Cookbook Awards 2012: USA Winner, Best Japanese Cuisine Book

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Kitchen Creativity - Karen Page Cover Art

Kitchen Creativity

Kitchen Creativity Unlocking Culinary Genius-with Wisdom, Inspiration, and Ideas from the World's Most Creative Chefs by Karen Page

Unlock your creative potential with the world's most imaginative chefs. In this groundbreaking exploration of culinary genius, the authors of The Flavor Bible reveal the surprising strategies great chefs use to do what they do best. Beyond a cookbook, Kitchen Creativity is a paradigm-shifting guide to inventive cooking (without recipes!) that will inspire you to think, improvise, and cook like the world's best chefs. Great cooking is as much about intuition and imagination as it is about flavor and technique. Kitchen Creativity distills brilliant insights into these creative processes from more than 100 top restaurant kitchens, including the Bazaar, Blue Hill, Daniel, Dirt Candy, Eleven Madison Park and the NoMad, Gramercy Tavern, the Inn at Little Washington, Le Bernardin, Oleana, Rustic Canyon, Saison, Single Thread, and Topolobampo. Based on four years of extensive research and dozens of in-depth interviews, Kitchen Creativity illuminates the method (and occasional madness) of culinary invention. Part I reveals how to learn foundational skills, including how to appreciate, taste, and season classic dishes ( Stage 1: Mastery ), before reinventing the classics from a new perspective ( Stage 2: Alchemy ). Einstein's secret of genius-combinatory play-pushes chefs to develop unique creations and heighten their outer and inner senses ( Stage 3: Creativity ). Part II's A-to-Z entries are an invaluable culinary idea generator, with exercises to prompt new imaginings. You'll also discover: experts' criteria for creating new dishes, desserts, and drinks; comprehensive seasonality charts to spark inspiration all year long; how to season food like a pro, and how to create complex yet balanced layers of flavor; the amazing true stories of historic dishes, like how desperate maitre d' "Nacho" Anaya invented nachos; and proven tips to jump-start your creative process. The ultimate reference for culinary brainstorming, Kitchen Creativity will spur your creativity to new heights, both in the kitchen and beyond.

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On Food and Cooking - Harold McGee Cover Art

On Food and Cooking

On Food and Cooking The Science and Lore of the Kitchen by Harold McGee

An award-winning kitchen classic for over 35 years, and hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible which food lovers and professional chefs worldwide turn to for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. For its twentieth anniversary, Harold McGee prepared a new, fully revised and updated edition of On Food and Cooking . He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped birth the inventive culinary movement known as "molecular gastronomy." Though other books have been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. Among the major themes addressed throughout the new edition are: · Traditional and modern methods of food production and their influences on food quality · The great diversity of methods by which people in different places and times have prepared the same ingredients · Tips for selecting the best ingredients and preparing them successfully · The particular substances that give foods their flavors, and that give us pleasure · Our evolving knowledge of the health benefits and risks of foods On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.

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Love Japan - Sawako Okochi, Aaron Israel & Gabriella Gershenson Cover Art

Love Japan

Love Japan Recipes from our Japanese American Kitchen [A Cookbook] by Sawako Okochi, Aaron Israel & Gabriella Gershenson

WINNER OF THE JAMES BEARD AWARD • Discover comforting homestyle Japanese American cuisine with 100 unique, simple, and tasty recipes from the owners of the innovative Brooklyn restaurant Shalom Japan A FOOD NETWORK BEST COOKBOOK OF THE YEAR Steaming sukiyaki. Pillowy, soft shokupan. Springy ramen noodles. These famed Japanese dishes, as well as modern interpretations and evolutions, are all part of Love Japan , a collection of beloved family recipes from the married owners of Brooklyn’s Shalom Japan.  Like many of us, chefs Sawako Okochi and Aaron Israel lead busy lives and often find themselves short on time in the kitchen. Their secret to getting nourishing, delicious food on the table for their family? The Japanese-inspired dishes that Sawako grew up eating. While not rigid in tradition, these recipes are all rooted in the Japanese flavors and techniques taught to Sawako by her mother, with influences from Aaron’s Jewish heritage as well as the menu at Shalom Japan.    Through years of practice in their own home and in their Brooklyn restaurant, Sawako and Aaron have distilled these recipes for maximum flavor and minimum fuss, including Japanese staples and inventive, delicious fusions like: • Karaage (Japanese Fried Chicken) • Smashed Cucumber and Wakame Salad • Roasted Cauliflower with Miso and Panko Butter • Hiroshima-Style Okonomiyaki with Ramen Noodles • Home-Style Matzoh Ball Ramen • Omurice (Omelet Fried Rice) • Slice-and-Bake Matcha Cookies Through Love Japan's user-friendly recipes and gorgeous photography, Sawako and Aaron demonstrate that Japanese cooking can be everyday cooking—even (or especially) if you’re short on time, space, or energy. These satisfying dishes will open up a world of possibilities in your cooking routine.

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Fast Food My Way - Jacques Pépin Cover Art

Fast Food My Way

Fast Food My Way by Jacques Pépin

Easy, everyday dishes with a French twist from the multiple James Beard Award-winning chef, " a great teacher and truly a master technician" (Julia Child).   In this companion volume to the PBS series, Jacques Pépin shows you how to create great-tasting dishes ranging from stunning salads such as Tomato and Mozzarella Fans to Supreme of Chicken with Balsamic Vinegar and Shallot Sauce to his breathtaking Almond Cake with Berries, all special enough for company, yet easy enough for those weekday evenings when you have no time. Fast food Jacques's way involves no compromises in taste but saves you hours in the kitchen. His Instant Beef Tenderloin Stew, for instance, not only is far faster to make than traditional versions, but tastes brighter and fresher.   With concise, clear directions, Jacques shares the secrets of his kitchen. He teaches you how to season a salmon fillet perfectly and cook it in a low oven, right on the serving platter. You'll learn how to make a satisfying homemade vegetable soup in seconds, a baked potato in half the usual time, and a succulent roast that takes minutes, not hours, to prepare. He also shows you how to create elegant meals from convenience foods: a bean dip that will keep guests coming back for more, silky soups, and caramelized peaches made from canned peaches. With Jacques Pépin Fast Food My Way at your side, the best food is always the simplest.   "French cooking, Pépin reminds us, is not just a matter of technique; it's a matter of chic."— Publishers Weekly

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Bliss on Toast - Prue Leith Cover Art

Bliss on Toast

Bliss on Toast 75 Simple Recipes by Prue Leith

"Fun and simple for the home cook, while still maintaining the desired wow factor for breakfast, lunch and dinner."-- LA Weekly "There's an art to making toast and Prue Leith knows it."--Yotam Ottolenghi 75 delicious things on toast from beloved British foodie Prue Leith. There is nothing more comforting and delicious than toast. And when you top it with a few cleverly paired ingredients, it becomes a full meal—not to mention pure bliss. In Bliss on Toast , Great British Baking Show judge Prue Leith toasts sourdoughs, focaccias, baguettes, flatbreads and more, then pairs them with everything from seasonal vegetables to meat and fish. The collection spans healthy, hearty, salty, and sometimes sweet. Ideal for a busy home cook who loves a full and balanced plate, the recipes are incredibly versatile and perfect for any time of the day: tomatoes, shallots, and oregano on black olive toast ; grilled chicken tikka with yogurt on naan ; smoked salmon, wasabi, and avocado on multigrain bread ; and bananas and ice cream with brandy syrup on panettone . Bliss on Toast is as much a toolkit for quick fridge-raids as it is inspiration for seasonal delights. With 82 years' experience of good eating and 60 years of cooking, writing about and judging food, there is no one who better knows what makes a meal bliss than Prue Leith.

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Baking at République - Margarita Manzke & Betty Hallock Cover Art

Baking at République

Baking at République Masterful Techniques and Recipes by Margarita Manzke & Betty Hallock

A stunning instructional from beloved Los Angeles baker Margarita Manzke, who teaches the key doughs, batters, recipes, and clever ways for creating wow-factor and bakery-quality results at home. NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE NEW YORK TIMES For all who aspire to master brioche, croissant, pâte á choux, or even cookie dough and muffin and cake batter, Margarita Manzke, super-star baker and co-owner of Los Angeles hotspot République, takes bakers through her methods for perfecting texture and amplifying flavors, one inspiring photograph and brilliant trick at a time. With chapters dedicated to teaching each dough or batter and 100 recipes that put the lessons to work, plus more than 125 helpful and inspiring photographs, bakers will discover how to truly elevate their baking, whether they're making Manzke's Instagram-perfect chocolate chip cookies or her Philippines-inflected Halo Halo Cake. Serious home bakers will revel in the game-elevating techniques and irresistible recipe riffs found in Baking at République .

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Snacking Cakes - Yossy Arefi Cover Art

Snacking Cakes

Snacking Cakes Simple Treats for Anytime Cravings: A Baking Book by Yossy Arefi

Find sweet satisfaction with 50 easy, everyday cake recipes made with simple ingredients, one bowl, and no fuss. IACP AWARD WINNER • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY Bon Appétit • The New York Times Book Review • Epicurious • Town & Country “[ Snacking Cakes ] hits the sweet spot. . . . Cake for breakfast? Yes, please!”— Martha Stewart Living In Snacking Cakes , the indulgent, treat-yourself concept of cake becomes an anytime, easy-to-make treat. Expert baker Yossy Arefi’s collection of no-fuss recipes is perfect for anyone who craves near-instant cake satisfaction. With little time and effort, these single-layered cakes are made using only one bowl (no electric mixers needed) and utilize ingredients likely sitting in your cupboard. They’re baked in the basic pans you already own and shine with only the most modest adornments: a dusting of powdered sugar, a drizzle of glaze, a dollop of whipped cream. From Nectarine and Cornmeal Upside-Down Cake and Gingery Sweet Potato Cake to Salty Caramel Peanut Butter Cake and Milk Chocolate Chip Hazelnut Cake, these humble, comforting treats couldn’t be simpler to create. Yossy’s rustic, elegant style combines accessible, diverse flavors in intriguing ways that make them easy for kids to join in on the baking, but special enough to serve company or bring to potlucks. Whether enjoyed in a quiet moment alone with a cup of morning coffee or with friends hungrily gathered around the pan, these ever-pleasing, undemanding cakes will become part of your daily ritual.

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Celebrate with Babs - Barbara Costello Cover Art

Celebrate with Babs

Celebrate with Babs Holiday Recipes & Family Traditions by Barbara Costello

USA Today Best Seller As seen on the Today Show , Good Morning America , QVC, The Rachael Ray Show , Woman’s World , Bon Appetit , Food52 and Seventeen.com Selected as one of GMA’s highly anticipated spring cookbooks It only takes two years to start a tradition! From New Year's Day to Christmas and every holiday in between, your adopted grandmother Babs shares all of the holiday recipes and motherly advice you need to make every celebration special. With menus for festive moments throughout the whole year, you'll always know what to serve. Babs bestows upon you 100 of her family-favorite recipes—passed down from family and friends through the generations, recorded on tattered and torn recipe cards, and all stored in her old wooden recipe box. She also shares the holiday traditions her family has grown to love so you can pass them down to your family, too, and elevate all of life’s gatherings into memorable occasions.   From little party hacks and entertaining tips, hosting the holidays will become less stressful and more meaningful. Celebrate with Babs will insert itself at the center of all of your gatherings for generations. What are you waiting for? Start your new traditions today!

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Pan y Dulce - Bryan Ford Cover Art

Pan y Dulce

Pan y Dulce The Latin American Baking Book (Pastries, Desserts, Rustic Breads, Savory Baking, and More) by Bryan Ford

From star baker Bryan Ford, a "vast and vibrant" baker’s guide to Latin America (Maurizio Leo, author of The Perfect Loaf) , sharing the cultures and stories behind every recipe: artisan bread, pan dulce, cookies, pastries, and more.   Bryan Ford, the acclaimed author of  New World Sourdough  and judge on Netflix's Blue Ribbon Baking Championship , is changing how the world bakes with recipes that are “full of deep expertise” yet “unusually warm [and] friendly” ( New York Times ). In  Pan y Dulce he helps home bakers embrace the extraordinary world of Latin American baking and break free of Eurocentric approaches to the craft. Enter medialunas : full of tender layers, glazed with sugar. Alfajores sandwiched with dulce de leche. Fluffy conchas and pan de coco —and so much more : Golfeados , sweet-salty soft rolls twirled with queso de mano and drenched in syrup Flaky pastelitos stuffed with guava Crisp empanadas filled with juicy chicken The fugazzeta , an addictive flatbread stuffed with cheese and topped with charred onions And all sorts of rustic loaves, from pan Cubano baked with a palm leaf to blue masa sourdough to gluten-free chocolate quinoa bread Ford delivers practical know-how alongside the history and culture behind each of 150 "mouthwatering" recipes (Pati Jinich, author of Treasures of the Mexican Table ). This is an essential book for home bakers looking to expand their understanding of the craft—while tasting the best of México, Central America, South America, and the Caribbean.

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Quick & Easy Family Dinners Cookbook - Gooseberry Patch Cover Art

Quick & Easy Family Dinners Cookbook

Quick & Easy Family Dinners Cookbook by Gooseberry Patch

There's nothing like gathering around the table for a homecooked meal. Our favorite dinners are always those tried & true recipes that have been handed down, or ones shared by a good friend. Start with Homestyle Baked Spaghetti, Oven Beef & Noodles or Barbecued Honey Ham, and then add a tasty side dish like Confetti Coleslaw, Creamy Macaroni & Cheese or Mom's Potato Salad. And who can resist scrumptious desserts? Cherry Delight, Peach Crinkle, Crustless Apple Pie and Sunny Day Brownies are all yummy ways to end a family meal.

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Pâtisserie Extraordinaire - Fred Csibi-Levin Cover Art

Pâtisserie Extraordinaire

Pâtisserie Extraordinaire Impress with Modern French Entremets by Fred Csibi-Levin

Dessert is a Work of Art Create unforgettable pastries that are as delicious as they are showstopping with this collection of astonishing illusion entremets recipes. Accomplished pastry chef and instructor, Fred Csibi-Levin shares the secrets to crafting impressive trompe l’oeil desserts: edible optical illusions filled with your choice of mousses, sponges, fruit fillings, and more. Layered with innovative flavor combinations, tempting textural components, and artful finishes, each pastry is designed to tantalize and inspire—and over 30 base recipes allow for endless creativity and customization from the comfort of your own kitchen. Combining detailed dessert recipes with foundational pastry essentials, thoughtful instructions, and step-by-step photography throughout, this culinary artist’s guide is perfect for both aspiring pastry chefs and confident home bakers.

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Beginner's Guide to Canning - Diane Devereaux Cover Art

Beginner's Guide to Canning

Beginner's Guide to Canning 90 Easy Recipes to Can, Savor, and Gift by Diane Devereaux

The can -do guide to water bath and pressure canning for beginners—from Diane Devereaux, The Canning Diva®! For many people, canning conjures up memories of cozy kitchens filled with fresh, flavorful produce, ready to be preserved. Whether you're picking up this time-honored tradition again or just starting out, this canning book for beginners teaches you everything you need to know about water bath and pressure canning, with plenty of recipes for jams, pickles, vegetables, soups, and more. Start with an easy primer lesson that lays out all the essential information about small batch canning and then give it a go with some foolproof recipes like Low-Sugar Berry Jam and Dilly Beans. From there, put your new knowledge to work with 90 step-by-step recipes that are sure to tickle your taste buds. learn all about canning for beginners: Safe & practical —Explore the nuts and bolts of preserving food properly, including a look at the necessary equipment, ingredients, and fundamental rules of safe canning. Savor the seasons —With dozens of delicious, easy-to-follow canning recipes, it's so easy to preserve seasonal flavors to enjoy all year round, like Apple-Peach Butter and Simple Spaghetti Sauce. Spread the love —A whole chapter is dedicated to delicious, giftable treats, like Rhubarb Chardonnay Jam, Raspberry-Chocolate Ice Cream Topping, and Pepper Jelly. Can you preserve it? Yes, you can, with the ultimate canning book for beginners.

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The Powered by Protein Cookbook: A Cookbook - Jackie Hartlaub Cover Art

The Powered by Protein Cookbook: A Cookbook

The Powered by Protein Cookbook: A Cookbook Simple, Delicious, High-Protein Recipes by Jackie Hartlaub

Great flavor, super-simple prep, and plenty of protein for real life cravings from the beloved creator of lowcarbstateofmind For years, Jackie Hartlaub struggled with her health and tried to find ways to feel her best to be more successful in her job as an ironworker. She tried a keto diet, which worked great . . . until she found restrictive eating to be unrealistic in the long term. So she honed in on her cooking—making it delicious so she’ll keep craving it, and making it easy enough so she’ll keep doing it. She started sharing these recipes online, and now millions of followers log in to find hits like her Roasted Garlic Parmesan Chicken Wings, Sausages loaded with balsamic-glazed peppers, onions, and mozzarella, and her BBQ Chicken Crust Pizza (yes, the crust is chicken). In her debut cookbook, you’ll find those hits and more than 85 all-new recipes, like easy Chorizo Egg Bakes , Beef Fried (Cauliflower) Rice with Yum Yum Sauce , and Sheet Pan Shrimp “Boil.” Whether you’re focused on building muscle mass, eating meals that keep you feeling satiated, or supporting your overall nutrition, it can be a challenge to reach your daily protein target. Power your day with these delectable, high-protein recipes that prove healthy eating can be both effortless and extraordinary.

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The Vanilla Bean Baking Book - Sarah Kieffer Cover Art

The Vanilla Bean Baking Book

The Vanilla Bean Baking Book Recipes for Irresistible Everyday Favorites and Reinvented Classics by Sarah Kieffer

A beautiful and thoughtful baking book with 100 recipes for delicious treats and desserts from the founder of the Saveur Award–winning Vanilla Bean baking blog. Readers find the Vanilla Bean blog while hunting for the perfect chocolate cake or cinnamon roll recipe, or another everyday favorite. They stay for founder Sarah Kieffer’s simple approach to home baking, the utterly transporting, dreamlike quality of her photography, and her evocative storytelling.  Most of all, the Vanilla Bean blog celebrates the soulfulness of baking. Kieffer mastered the art of home baking while working in tiny kitchens in the back of coffeehouses and bakeries in Minnesota. She began the Vanilla Bean blog to create a culinary heritage for her family, but soon became passionate about making the joys of baking accessible for all. With recipes that help simplify the process behind complicated techniques, Vanilla Bean has built a dedicated following of several hundred thousand loyal readers and won several awards, including the Reader’s Choice Award for best baking blog from Saveur . The Vanilla Bean Baking Book  is Kieffer’s debut cookbook, with 100 delicious tried-and-true recipes for the home baker. From everyday favorites such as Lemon Bread and Peanut Butter Cookies to inventive twists on classics such as Burnt Honey Buttercream Cake with Chocolate, Coffee Blondies, and Apple-Blackberry Turnovers, these irresistible treats will delight and inspire.

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The Complete Book of Greek Cooking - Recipe Club of St. Paul's Church Cover Art

The Complete Book of Greek Cooking

The Complete Book of Greek Cooking by Recipe Club of St. Paul's Church

More than 200 gloriously delicious recipes for wholesome, home-style Greek dishes and desserts! Decades ago, a group of women from Saint Paul's Church in Hempstead, New York, decided to put together a Greek cookbook, to preserve some of the traditional recipes and at the same time raise money for their church. They called themselves the Recipe Club. They soon had a hit on their hands—and followed up with a second cookbook full of hearty, delicious Greek food. They were even featured in a New York Times article by famed food writer Florence Fabricant. Collecting the best recipes from these collector's-item cookbooks, this new volume celebrates a cuisine based on wholesome ingredients, with the emphasis on fresh vegetables, olive oil, and other natural foods. Some updates have been made—like shortening prep times where possible and trimming calorie counts in desserts—but the Recipe Club's goal remains the same: supporting their beloved church and sharing delicious traditional dishes. And as always, they wish you kalli orexi —"good appetite!"

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The Grain Brain Cookbook - David Perlmutter Cover Art

The Grain Brain Cookbook

The Grain Brain Cookbook More Than 150 Life-Changing Gluten-Free Recipes to Transform Your Health by David Perlmutter

The authorized companion to the #1 New York Times bestseller Grain Brain , featuring more than 150 life-changing gluten-free recipes for complete health and vitality. Dr. David Perlmutter's groundbreaking bestseller Grain Brain revolutionized the way we think about our health, exposing the devastating effects of wheat, sugar, and carbs on the brain. By eating the right foods, you can profoundly affect how your brain will be working next year, in five years, and for the rest of your life. The Grain Brain Cookbook presents more than 150 delectable recipes to keep your brain vibrant and your body fit, all while dramatically reducing your risk for—and treating—Alzheimer's, depression, ADHD, and epilepsy, as well as relieving everyday conditions like headaches, insomnia, and forgetfulness. With delicious recipes for every meal—including Spicy Chicken Burgers with Guacamole, Gruyere-Glazed Pork Chops and Cauliflower "Couscous," and many more—The Grain Brain Cookbook gives you all the tools you need to build a gluten-free diet full of wholesome, flavorful, easy-to-make meals. What you eat is the most important decision you make every day in terms of your health, and once you've tasted how good the Grain Brain diet can be, you'll want to keep making the right choices day after day.

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The Blue Zones Kitchen One Pot Meals - Dan Buettner Cover Art

The Blue Zones Kitchen One Pot Meals

The Blue Zones Kitchen One Pot Meals 100 Recipes to Live to 100 by Dan Buettner

This mouthwatering cookbook features 100 quick and easy one-pot and one-pan plant-based recipes inspired by the blue zones, many made in 30 minutes or less. The #1 New York Times best-selling author and Emmy-winning host of Netflix's Live to 100 helps busy home cooks boost their longevity with researched-based healthy ingredients. After more than 20 years spent uncovering the secrets of the blue zones—the happiest and healthiest places around the world—Dan Buettner puts the lessons he's learned into practice with 100 research-backed recipes designed to boost your longevity. Inside you'll find easier-than-ever plant-based breakfasts, dinners, snacks, and sides inspired by the ingredients of the blue zones and made with flavors Americans love best, including: A protein-packed Tex-Mex Breakfast Skillet The perfect crunchy snack: Crispy Roasted Chickpeas Good-for-the-soul Creamy White Bean and Tomato Soup A twist on a classic: a Deluxe Blue Zones Minestrone Veggie-loaded Spanakopita Pasta Crowd-pleasing Southern Style Sheet Pan BBQ Tofu with Sweet Corn and Green Beans An easy Slow Cooker Bourguignon No-Bake Peanut Butter and Honey Cookie Bites Written with busy households in mind, these one pot, one pan, or one baking sheet recipes enable you to eat like the world's longest-lived people without spending hours in the kitchen. Perfect for busy families, health-minded home cooks, culinary enthusiasts, and anyone interested in eating the Blue Zones way, this is a cookbook that will change your diet—and your life.

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The Jewish Bakery - Jennifer Rinkoff Cover Art

The Jewish Bakery

The Jewish Bakery Over 100 Family Recipes from East London’s Oldest Jewish Bakery by Jennifer Rinkoff

A comprehensive collection of recipes inspired by over 100 years – and five generations – of family baking. From Rinkoffs, a family-run Jewish bakery in London’s East End, comes The Jewish Bakery , an exciting selection of their tried-and-tested recipes, all of which bring the joy of the bakery into your kitchen. Ranging from simple bakes to more involved recipes, you’ll find traditional and celebratory Jewish bakes, with something for everyone. Try your hand at much-loved specialties, including challah and beigels, as well as more modern creations, like matcha babka and vegan chocolate banana bread. The Jewish Bakery is a cookbook that passes on the passion, experience and expertise of a family-run bakery that celebrates recipes with roots.

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Dropping Acid - Jamie Koufman Cover Art

Dropping Acid

Dropping Acid The Reflux Diet Cookbook & Cure by Jamie Koufman

Dropping Acid: The Reflux Diet Cookbook & Cure is the first book to explain how acid reflux, particularly silent reflux, is related to dietary and lifestyle factors. It also explains how and why the reflux epidemic is related to the use of acid as a food preservative. Dr. Koufman defines the symptoms this shockingly common disease and explains why a change in diet can alleviate some of the most common symptoms. Dropping Acid offers a dietary cure for acid reflux, as well as lists of the best and worst foods for a reflux sufferer. The book’s recipes use tasty fats as flavorings, not as main ingredients; included are the recipes for tasty dishes that prove living with reflux doesn't mean living without delicious food.

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Authentic Italian - Vincenzo Prosperi & Suzanne Prosperi Cover Art

Authentic Italian

Authentic Italian Classic 'Nonna-Approved' Recipes from the Vincenzo's Plate Family Kitchen. A Cookbook of Traditional Italian Recipes. by Vincenzo Prosperi & Suzanne Prosperi

When you cook with passion and love, you bring people together and create lasting memories. A classic Italian cookbook celebrating family, tradition and the joy of meals bursting with love. With heartwarming 'Nonna-approved' recipes and stories, globally loved online Italian food ambassador Vincenzo Prosperi and his wife, Suzanne, open their family cookbooks, sharing dishes passed down from Abruzzo and Calabria alongside timeless classics. Each simple, authentic recipe is a reminder that you don't need to dine out to experience the real taste of Italy.

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Vegan Cookies Invade Your Cookie Jar - Isa Chandra Moskowitz & Terry Hope Romero Cover Art

Vegan Cookies Invade Your Cookie Jar

Vegan Cookies Invade Your Cookie Jar 100 Dairy-Free Recipes for Everyone's Favorite Treats by Isa Chandra Moskowitz & Terry Hope Romero

Don't run. Don't hide. Vegan cookies are going to invade your cookie jar, one delicious bite at a time. Join award-winning bakers Isa Chandra Moskowitz and Terry Hope Romero (authors of the hit cookbook V egan Cupcakes Take Over the World ) as they continue their world-domination mission-with dairy- and egg-free batches of everyone's favorite treats. Vegan Cookies Invade Your Cookie Jar includes more than 100 irresistible recipes for cookies, bars, biscotti, brownies, and more. Discover festive desserts that are sure to impress family and friends at any occasion, from birthdays to bake sales. Or simply tempt yourself with:Magical Coconut Cookie Bars Chocolate Chip Cream Cheese Brownies Peanut Butter Crisscrosses NYC Black & Whites Key Lime Shortbread Rounds Call Me Blondies Macadamia Lace Cookies Throughout the book, Isa and Terry share their best mixing, baking, and decorating techniques and tackle age-old cookie conundrums. Learn the secrets of vegan-izing name-brand favorites (Nutter Betters, anyone?), whipping up gluten-free batches, and even making cookies you can eat for breakfast. When vegan cookies invade your cookie jar, it's yummy to give in!

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How to Grill Vegetables - Steven Raichlen Cover Art

How to Grill Vegetables

How to Grill Vegetables The New Bible for Barbecuing Vegetables over Live Fire by Steven Raichlen

From the author of Project Griddle , this mouthwatering, ground breaking cookbook from “America’s master griller” ( Esquire ) shows how to bring live fire or wood smoke to every imaginable vegetable. How to fire-blister tomatoes, cedar-plank eggplant, hay-smoke lettuce, spit-roast brussels sprouts on the stalk, grill corn five ways—even cook whole onions caveman-style in the embers. And how to put it all together through 115 inspired recipes. Plus chapters on grilling breads, pizza, eggs, cheese, desserts and more. PS: While vegetables shine in every dish, this is not a strictly vegetarian cookbook—yes, there will be bacon. “Raichlen’s done it again! I am so happy that he has turned his focus to the amazingly versatile yet underrated world of vegetables, creating some of the most exciting ways to use live fire. If you love to grill and want to learn something new, then this is the perfect book for you. Steven is truly the master of the grill!” –Jose Andres, Chef and Humanitarian “Destined to join Steven Raichlen’s other books as a masterpiece. Just thumb through it, and you’ll understand that this is one of those rare must-have cookbooks–and one that planet Earth will welcome.” –Nancy Silverton, Chef and Owner of Mozza restaurants"

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Les pâtisseries de Mama - Gâteaux & entremets - Les pâtisseries de Mama & Marine Guerna Cover Art

Les pâtisseries de Mama - Gâteaux & entremets

Les pâtisseries de Mama - Gâteaux & entremets by Les pâtisseries de Mama & Marine Guerna

Marine Guerna, à la tête du compte Les Pâtisseries de Mama, est une  passionnée de  gâteaux et d’entremets. Elle révèle dans ce livre les secrets  de ses 30 plus belles  réalisations grâce à des explications détaillées et à ses  précieux conseils pour les  réussir à tous les coups ! Entremets, cheesecake,  bûche, layer cake : un concentré  d’incroyables gâteaux, à la saveur et à la  décoration travaillées, pour un effet waouh  garanti ! Alors prêts à pâtisser ?

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The Korean Vegan Cookbook - Joanne Lee Molinaro Cover Art

The Korean Vegan Cookbook

The Korean Vegan Cookbook Reflections and Recipes from Omma's Kitchen by Joanne Lee Molinaro

THE INSTANT NEW YORK TIMES BESTSELLER • NAMED ONE OF THE BEST NEW COOKBOOKS OF THE YEAR BY Epicurious • EATER • Stained Page • Infatuation • Spruce Eats • Publisher’s Weekly • Food52 • Toronto Star The dazzling debut cookbook from Joanne Lee Molinaro, the home cook and spellbinding storyteller behind the online sensation @thekoreanvegan Joanne Lee Molinaro has captivated millions of fans with her powerfully moving personal tales of love, family, and food. In her debut cookbook, she shares a collection of her favorite Korean dishes, some traditional and some reimagined, as well as poignant narrative snapshots that have shaped her family history.   As Joanne reveals, she’s often asked, “How can you be vegan and Korean?” Korean cooking is, after all, synonymous with fish sauce and barbecue. And although grilled meat is indeed prevalent in some Korean food, the ingredients that filled out bapsangs on Joanne’s table growing up—doenjang (fermented soybean paste), gochujang (chili sauce), dashima (seaweed), and more—are fully plant-based, unbelievably flavorful, and totally Korean. Some of the recipes come straight from her childhood: Jjajangmyun, the rich Korean-Chinese black bean noodles she ate on birthdays, or the humble Gamja Guk, a potato-and-leek soup her father makes. Some pay homage: Chocolate Sweet Potato Cake is an ode to the two foods that saved her mother’s life after she fled North Korea.   The Korean Vegan Cookbook is a rich portrait of the immigrant experience with life lessons that are universal. It celebrates how deeply food and the ones we love shape our identity.

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So Easy So Good - Kylie Sakaida Cover Art

So Easy So Good

So Easy So Good Delicious Recipes and Expert Tips for Balanced Eating (A Cookbook) by Kylie Sakaida

AS SEEN ON THE TODAY SHOW The instant New York Times bestseller packed with expert advice and flavorful recipes, from dietitian and creator of Nutrition by Kylie. So Easy So Good transforms healthy eating into something simple and approachable—taking the stress out of nutrition and putting confidence in your hands. Registered dietitian and social media star Kylie Sakaida, a.k.a. @NutritionbyKylie, knows how difficult it can be to keep track of the confusing and often conflicting information about nutrition we are barraged with online. Kylie began posting videos on social media to cut through the noise and offer easy-to-understand and relatable evidence-based advice. Now, millions of people trust and follow her for realistic nutrition tips and delicious recipes. In this beautiful, comprehensive cookbook, Kylie has collected her best nutrition tips along with both fan-favorite and brand-new recipes. Whether you want to change your eating habits and mindset or are just looking for a healthy dinner recipe, So Easy So Good has you covered. Kylie simplifies complex concepts through simple lists, charts, and sidebars. Her recipes and tips emphasize a healthy, balanced mix of protein, carbs, healthy fats, and fiber so you can feel nourished and satisfied. Many of Kylie’s recipes are inspired by the Asian flavors from her upbringing. Some recipes are designed to minimize prep time by using frozen veggies and nutrient-dense convenience foods, while others can be frozen in advance and reheated within minutes for a quick meal. So Easy So Good is packed with simple, accessible, and nutritional advice throughout, but it’s recipes like Matcha Chia Parfaits, Sriracha Honey Tofu Bowls, Chicken Ranch Naan Pizzas, Thai Fish Curry, and even sweets like Tahini Chocolate Brownies, that will have you coming back to the book again and again.

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Gordon Ramsay's Home Cooking - Gordon Ramsay Cover Art

Gordon Ramsay's Home Cooking

Gordon Ramsay's Home Cooking Everything You Need to Know to Make Fabulous Food by Gordon Ramsay

Find inspiration and confidence in the kitchen with award-winning chef Gordon Ramsey's fun, delicious recipes for novice cooks and experienced chefs alike. Based on the television series Gordon Ramsay's Ultimate Cookery Course , this book will give readers the desire and excitement to get cooking. Ramsay will offer simple, accessible recipes with a "wow" factor. Gordon has travelled the world from India and the Far East to LA and Europe, and the recipes in this book will draw all these culinary influences together to show us simple, vibrant and delicious recipes that reflect the way we eat today. Recipes include: Miso Braised Salmon Fillet with Asian Vegetables Pork and Bacon Slider with Homemade BBQ Sauce Curried Sweetcorn Soup Wild Mushroom Risotto Arrancini Baked Lemon Cheesecake with Raspberries. Each chapter focuses on a different area of cooking, from the classics to the secret of cooking with Chili and spice, through roasting, baking, and helpful sections on cooking good food for less and cooking for a crowd. Woven into the book will be useful tricks and tips—from ways to save time and money, to cleaning and prepping ingredients, to pan frying like a pro. Stuffed full of delicious recipes, invaluable tips and lashings of Gordon's trademark cheeky wit, Gordon Ramsay's Home Cooking is the ultimate cooking lesson from the ultimate chef.

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Skinnytaste Fast and Slow - Gina Homolka & Heather K. Jones, RD Cover Art

Skinnytaste Fast and Slow

Skinnytaste Fast and Slow Knockout Quick-Fix and Slow Cooker Recipes: A Cookbook by Gina Homolka & Heather K. Jones, RD

80+ Under 30 Minute Dishes and 60 Slow Cooker Recipes The easiest, tastiest, most convenient healthy recipes—ever! With Skinnytaste Fast and Slow, you can get a nutritious, flavor-packed, figure-friendly meal—complete with a flourless chocolate brownie made in a slow cooker—on the table any night of the week. Gina Homolka, founder of the widely adored blog Skinnytaste, shares 140 dishes that come together in a snap—whether in a slow cooker or in the oven or on the stovetop. Favorites include:   Slow Cooker Chicken and Dumpling Soup Korean-Style Beef Tacos Spicy Harissa Lamb Ragu Peach-Strawberry Crumble   Under 30 Minutes Zucchini Noodles with Shrimp and Feta Pizza-Stuffed Chicken Roll-Ups Grilled Cheese with Havarti, Brussels Sprouts, and Apple Cauliflower “Fried” Rice   Each recipe includes nutritional information, which can help you take steps toward weight and health goals, and many dishes are vegetarian, gluten-free, and freezer-friendly—all called out with helpful icons. Gina’s practical advice for eating well and 120 color photos round out this indispensable cookbook. (Please note that nutritional information is provided with every recipe, but the most up-to-date Weight Watchers points can be found at skinnytaste online.)

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The Art of Simple Food - Alice Waters Cover Art

The Art of Simple Food

The Art of Simple Food Notes, Lessons, and Recipes from a Delicious Revolution: A Cookbook by Alice Waters

An indispensable resource for home cooks from the woman who changed the way Americans think about food.  Perhaps more responsible than anyone for the revolution in the way we eat, cook, and think about food, Alice Waters has “single-handedly chang[ed] the American palate” according to the New York Times . Her simple but inventive dishes focus on a passion for flavor and a reverence for locally produced, seasonal foods. With an essential repertoire of timeless, approachable recipes chosen to enhance and showcase great ingredients, The Art of Simple Food is an indispensable resource for home cooks. Here you will find Alice’s philosophy on everything from stocking your kitchen, to mastering fundamentals and preparing delicious, seasonal inspired meals all year long. Always true to her philosophy that a perfect meal is one that’s balanced in texture, color, and flavor, Waters helps us embrace the seasons’ bounty and make the best choices when selecting ingredients. Fill your market basket with pristine produce, healthful grains, and responsibly raised meat, poultry, and seafood, then embark on a voyage of culinary rediscovery that reminds us that the most gratifying dish is often the least complex.

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The Complete Slow Cooker - America's Test Kitchen Cover Art

The Complete Slow Cooker

The Complete Slow Cooker From Appetizers to Desserts - 400 Must-Have Recipes That Cook While You Play (orWork) by America's Test Kitchen

The Complete Slow Cooker is America's Test Kitchen's definitive guide to how to cook using a slow cooker. It builds on the success the test kitchen has had from years of testing and retesting slow cooker recipes and pushing the limits of what a slow cooker can do. Packed with 450 recipes, this blockbuster collection is for both new and experienced slow cooker cooks.

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Flour + Water - Thomas McNaughton & Paolo Lucchesi Cover Art

Flour + Water

Flour + Water Pasta [A Cookbook] by Thomas McNaughton & Paolo Lucchesi

An elevated guide to the craft of pasta-making by rising star chef Thomas McNaughton of San Francisco's hottest Italian restaurant, flour + water. Chef Thomas McNaughton shares his time-tested secrets to creating simple, delicious, and beautiful artisan pasta—from the best fresh doughs to shaping and cooking every type of pasta. A true celebration of Italy’s pasta traditions, flour + water includes fifty seasonally influenced recipes for home cooks of every skill level. The recipes cover the flavor spectrum from well-loved classics to inventive combinations, such as Tagliatelle Bolognese; Pumpkin Tortelloni with Sage and Pumpkin Seeds; Tomato Farfalle with Chicken Polpettine, Roasted Peppers, and Basil; and Asparagus Caramelle with Brown Butter. With guidance from McNaughton and the secrets of flour + water’s dough room, anyone can learn to make amazing pasta at home.

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Adventures on the Wine Route - Kermit Lynch Cover Art

Adventures on the Wine Route

Adventures on the Wine Route A Wine Buyer's Tour of France (25th Anniversary Edition) by Kermit Lynch

When Adventures on the Wine Route was first published, Victor Hazan said, "In Kermit Lynch's small, true, delightful book there is more understanding about what wine really is than in everything else I have read." A quarter century later, this remarkable journey of wine, travel, and taste remains an essential volume for wine lovers. In 2007, Eric Asimov, in The New York Times , called it "one of the finest American books on wine," and in 2012, The Wall Street Journal pro-claimed that it "may be the best book on the wine business." Praise for Kermit Lynch and for Adventures on the Wine Route has not ceased since the book’s initial publication a quarter century ago. The Wall Street Journal proclaimed it “the best book on the wine business.” Full of vivid portraits of French vintners, memorable evocations of the French countryside, and, of course, vibrant descriptions of French wines, this new edition of Adventures on the Wine Route updates a modern classic for our times.

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