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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Cold-Weather Cooking - Sarah Leah Chase Cover Art

Cold-Weather Cooking

Cold-Weather Cooking by Sarah Leah Chase

More than 300 delectable recipes that celebrate the foods that keep us warm from the author of the Nantucket Open-House Cookbook . Guided by a sense that winter is the season for seasonings—from ginger, garlic, and rosemary in Mixed Winter Squash Provencal to the cilantro and walnut crust on a dazzling Roast Rack of Lamb—this gifted cook and author provides dishes that are even gutsier than her summertime favorites. She pays special attention to the late harvest, helps cooks make the most of fall fruits and vegetables, offers chapters on winter grilling and cooking over the hearth. Chase's cold-weather recipes range from bracing drinks for the first sign of autumn to glorious spring dishes for an Easter celebration. Warm Tomato Pie. Wild Rice, Mushroom, and Oyster Bisque. Pasta with Gorgonzola and Spinach. Plus Scallops in Sweet and Hot Lime Sauce, Deviled Beef Ribs, Broccoli with Toasted Hazelnuts and Pancetta, Sweet Potato Pancakes, Pumpkin Bread Pudding, Chestnut Mousse Cake, and Christmas Truffle Tart. Praise for Sarah Leah Chase and the Nantucket Open-House Cookbook "Chase's recipes make me feel like a really good party is about to happen." —Barbara Kafka, Vogue "Sarah Chase offers original, elegant recipes that are brimming with imagination." — Cookbook Digest

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Milk Street Bakes - Christopher Kimball Cover Art

Milk Street Bakes

Milk Street Bakes A Baking Book with 200 Sweet and Savory Recipes by Christopher Kimball

Turn your kitchen into the world's best bakery with this collection of 200 sweet and savory baking recipes from the James Beard Award-winning team at Milk Street. "Comprehensive [and] extraordinarily useful." — Booklist , starred review The American baking repertoire may be unparalleled in our claim to pies, biscuits, and cakes. But step off a plane in London, Mexico City, Istanbul, or Paris, and you realize how much more there we can learn about the art of simple, delicious baked goods.   We found a simple Spanish almond cake that uses no wheat flour. Loaf cakes that balance the sugar with slightly-bitter rye. Super-creamy Basque cheesecake that requires no water bath. Mexican sweet corn cake made in a blender. Or Catalan biscotti , sticky chocolate cake from Sweden , and crispy spinach and cheese borek from Türkiye.   We also include forgotten American recipes such as maple-glazed hermits and new classics such as peanut butter banana cream pie . And we go beyond sweets to include yeasted breads, savory tarts, pizzas, and flatbreads (some made in a skillet in minutes).   Most of these recipes are easier than you’d think, from beer pretzels to Danish dream cake . But in baking, the little things count—so Milk Street is here to help you avoid pitfalls with recipes that you can count on.   Our promise to you is that you will become the best baker you know!

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Layered - Tessa Huff Cover Art

Layered

Layered Baking, Building, and Styling Spectacular Cakes by Tessa Huff

"Tessa elevates the art of layer cakes to new heights . . . [She] will have you whipping up drool-worthy, gourmet cakes at home." —Carrie Selman of The Cake Blog It's time to venture beyond vanilla and chocolate and take your baking skills up a notch. We're talking layers—two, three, four, or more!   Create sky-high, bakery-quality treats at home with 150 innovative recipes from Tessa Huff, the founder of Style Sweet. They combine new and exciting flavors of cake, fillings, and frostings—everything from pink peppercorn cherry to bourbon butterscotch, and pumpkin vanilla chai to riesling rhubarb and raspberry chocolate stout. Including contemporary baking methods and industry tips and tricks,  Layered  covers every decorating technique you'll ever need with simple instructions and gorgeous step-by-step photos that speak to bakers of every skill level—and to anyone who wants to transform dessert into layer upon layer of edible art. "Tessa Huff is a cake whisperer. Every cake you will immediately want to bake . . . everyone will be gobsmacked by a multi-tiered, multi-component offering." — The Cookbook Junkies "Ms. Huff has created a beautiful book, loaded with equal measure classic technique and modern flavor sensibility. Anyone who considers themselves a baker will feel their pulse subtly accelerate simply by thumbing through these pages." —Leslie Bilderback, author of Mug Meals " Layered  is a book that will have a permanent spot in my kitchen. From the stunning imagery to the decadent recipes, Tessa has created a must-have book for all bakers and cake lovers. She's an amazing stylist and her recipes are flawless!" —Courtney Whitmore, author of The Southern Entertainer's Cookbook

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Spain My Way - José Andrés & Sam Chapple-Sokol Cover Art

Spain My Way

Spain My Way Eat, Drink, and Cook Like a Spaniard by José Andrés & Sam Chapple-Sokol

New York Times Bestseller A lively, authoritative collection of José Andrés’s most beloved recipes from his home country—and the stories of the people and places behind them Although renowned chef José Andrés has made the United States his home, his roots in Spain run deep: It’s where he grew up and now spends summers with family and friends. It’s also where some of the best ingredients and most fascinating culinary techniques are celebrated every day, and as he says, it’s “where I learned to cook, learned to eat, and most importantly, learned to love food.” This vibrant, exciting collection of recipes bears José’s unique mark and proudly represents a culture where life is centered around the table. While it is impossible to capture all the richness and variety of this culture, Spain My Way showcases Spanish cooking in José’s signature style—not only the cornerstones of the cuisine but also his own favorite recipes, whether from his home kitchen, at his restaurants, or across Spain, enjoyed while eating with chefs and friends. Spain My Way , written with Sam Chapple-Sokol, is a vivid exploration of how Spaniards cook and eat, from one of the country’s most beloved sons. Includes recipes for iconic as well as lesser-known Spanish dishes, including: Tortilla de patataGambas al ajilloPaella ValencianaGazpachoGrilled Basque-style ribeye steaksWhole fish simply baked in a salt crustBurnt Basque-style cheesecakeSalmorejo

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Six Seasons of Pasta - Joshua McFadden & Martha Holmberg Cover Art

Six Seasons of Pasta

Six Seasons of Pasta A New Way with Everyone's Favorite Food by Joshua McFadden & Martha Holmberg

NATIONAL BESTSELLER * Named a Best Cookbook of the Year by  the  New York Times, The New Yorker ,  Real Simple , and more *  Libby Book Award Finalist * Pacific Northwest Book Awards Shortlist In the follow-up to  Six Seasons: A New Way with Vegetables , James Beard Award–winning author Joshua McFadden teaches home cooks how to use storebought dried pasta to create seasonal, restaurant-quality dishes at home. Named a Best New Cookbook of 2025 by  Bon Appetit, Eater, Epicurious, Publishers Weekly ,  Saveur,   The Strategist,  The Week , and more. In Six Seasons: A New Way with Vegetables, Joshua McFadden's approach to seasonal produce revolutionized the way we cook with vegetables. Now, he's back to transform the way we cook and eat pasta. In Six Seasons of Pasta , noodles become the perfect showcase for each season's bounty of produce. There are more than 125 recipes organized by season, plus the Italian classics that everyone should have in their repertoire, from Cacio e Pepe to Pasta Fagiole (three ways!). Artichokes with Tomato and Mint celebrates the fresh, delicate flavors of spring; Fall's warming notes are reflected in Mushrooms with Onion, Pancetta, and Cream; and a classic Winter dish like Baked Ziti with Broccoli Rabe is hearty and nourishing. And the best part? These recipes are all made using storebought dried pasta. Six Seasons of Pasta does so much more than pair noodles with seasonal produce. The book teaches us how to intuitively cook a perfect pasta dish from scratch using McFadden's no-fail “build-the-sauce-in-the-skillet” method. McFadden's time-tested technique will always result in a satisfying and delicious bowl of pasta.            

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Preserving by the Pint - Marisa McClellan Cover Art

Preserving by the Pint

Preserving by the Pint Quick Seasonal Canning for Small Spaces from the author of Food in Jars by Marisa McClellan

The perfect follow up to  Food in Jars : More seasonal canning in smaller bites! If most canning recipes seem to yield too much for your small kitchen,  Preserving by the Pint  has smaller—but no less delicious—batches to offer. Food writer and cooking teacher Marisa McClellan discovered that most "vintage" recipes are written to feed a large family, or to use up a farm-size crop, but increasingly, found that smaller batches suited her life better. Working with a quart, a pound, a pint, or a bunch of produce, not a bushel, allows for dabbling in preserving without committing a whole shelf to storing a single type of jam. Preserving by the Pint  is meant to be a guide for saving smaller batches from farmer's markets and produce stands-preserving tricks for stopping time in a jar. McClellan's recipes offer tastes of unusual preserves like: Blueberry Maple JamMustardy Rhubarb ChutneySorrel PestoZucchini Bread and Butter Pickles Organized seasonally, these pestos, sauces, mostardas, chutneys, butters, jams, jellies, and pickles are speedy, too: some take under an hour, leaving you more time to plan your next batch.

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The Back in the Day Bakery Cookbook - Griffith Day & Cheryl Day Cover Art

The Back in the Day Bakery Cookbook

The Back in the Day Bakery Cookbook by Griffith Day & Cheryl Day

Fire up your oven with recipes from what Paula Deen calls one of the "must-eat-at-places" in Savannah Nationally recognized and locally adored for its decadent homespun desserts and delicious rustic breads, Back in the Day Bakery is a Savannah landmark. As Paula Deen says in her foreword, Cheryl and Griff Day "bake decadent treats, but they also bake wonderful memories that stay with you forever." To celebrate the bakery's tenth anniversary, this duo has written a book filled with customers' favorite recipes. It's packed with Cheryl and Griff's baking know-how plus recipes for their famous Buttermilk Biscones, Old-Fashioned Cupcakes, Chocolate Bread, Cinnamon Sticky Buns, S'more Pie, Almond Crunchies, Drunk Blondies, Pinkies Chocolate Lunch-Box Treats, Rustic Cheddar Pecan Rounds, and much more. Irresistible full-color photographs of food and behind-the-scenes bakery shots will give readers a glimpse into the sweet daily life at the bakeshop. Celebrating family traditions, scratch baking, and quality ingredients,  The Back in the Day Bakery Cookbook  is like a down-home bake sale in a book.

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Taste of Persia - Naomi Duguid Cover Art

Taste of Persia

Taste of Persia A Cook's Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan by Naomi Duguid

Winner, James Beard Award for Best Book of the Year, International (2017) Winner, IACP Award for Best Cookbook of the Year in Culinary Travel (2017) Named a Best Cookbook of the Year by The Boston Globe , Food & Wine , The Los Angeles Times , The New York Times , The New York Times Book Review , The San Francisco Chronicle , USA Today , and The Wall Street Journal “A reason to celebrate . . . a fascinating culinary excursion.” —The New York Times Though the countries in the Persian culinary region are home to diverse religions, cultures, languages, and politics, they are linked by beguiling food traditions and a love for the fresh and the tart. Color and spark come from ripe red pomegranates, golden saffron threads, and the fresh herbs served at every meal. Grilled kebabs, barbari breads, pilafs, and brightly colored condiments are everyday fare, as are rich soup-stews called ash and alluring sweets like rose water pudding and date-nut halvah. Our ambassador to this tasty world is the incomparable Naomi Duguid, who for more than 20 years has been bringing us exceptional recipes and mesmerizing tales from regions seemingly beyond our reach. More than 125 recipes, framed with stories and photographs of people and places, introduce us to a culinary paradise where ancient legends and ruins rub shoulders with new beginnings—where a wealth of history and culinary traditions makes it a compelling place to read about for cooks and travelers and for anyone hankering to experience the food of a wider world.

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Homemade - Nara Aziza Smith Cover Art

Homemade

Homemade by Nara Aziza Smith

Nara Aziza Smith (@narasmith), the best-dressed culinary creator in digital media, brings her signature style to 80 delicious, homemade family-friendly recipes for slowing down, cooking with love, and finding the whimsy in the everyday. You may think you know Nara Smith—the glamorous outfits, the soothing ASMR voice, the seemingly effortless approach to making food from scratch—but behind it all is a busy mom trying to do her best, while cherishing her time cooking and nourishing herself and her family. Nara grew up in Germany, shaped by her family’s kitchen—her grandmother’s warm bread right out of the oven, meals made with care by her parents While working as a model, she met and married supermodel Lucky Blue Smith and started a family. When she was diagnosed with an autoimmune disease and eczema, she found that she could manage her symptoms by cutting out most processed foods—and turned her from scratch-cooking expertise in a new curated direction while sharing her cooking online with compelling and elevated content. Nara is a self-taught home cook, who found joy with the ethos of slowing down and cooking with intention at home. Now, millions of followers later, Nara has made home cooking look incredibly chic while preparing delicious and thoughtful meals her family loves. In her eagerly awaited and beautifully photographed first cookbook, Nara shares recipes from simple to complex, such as: Softest White Potato Sandwich Bread, English Muffins, and Handmade Cheese Crackers, a few of the doughs that keep Nara’s hands busy Cinnamon Toast Squares , a quick breakfast beloved by Nara’s toddlers and better than anything you can find in stores Baked Fall Vegetable Salad with Miso-Sherry Dressing, a gorgeous salad that fuels Nara for long workdays Soy-Glazed Flank Steak with Plum Herb Salad , a beautiful, nourishing meal made from whole ingredients One Pasta Dough for all shapes and sizes, with sauces, including stunning edible floral lasagna sheets. Pork Schnitzel , a comfort food that brings Nara back to her childhood in Germany Lucky’s Oat Chocolate Chip Cookies , Nara’s husband’s recipe for the best American classic A chapter on Bits & Bobs, including everything from homemade mozzarella to flavored butters to chocolate-hazelnut spread, showing the simplicity and magic of cooking from whole ingredients In Homemade, Nara brings ease and elegance to the creation of homemade food—inspiring readers to elevate their own reality, in the kitchen and beyond in their daily life.

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Letters to a Young Chef - Daniel Boulud Cover Art

Letters to a Young Chef

Letters to a Young Chef by Daniel Boulud

A master chef shares the secrets to a delicious life, both at the dinner table and beyond. From the reinvention of French food through the fine dining revolution in America, Daniel Boulud has been a witness to and a creator of today's food culture. A modern improviser with a classical foundation (a little rock 'n' roll and a lot of Mozart, he'd say), he speaks with the authority that comes from a lifetime of preparing, presenting, and thinking about food-an ancient calling with universal resonance. In Letters to a Young Chef , Boulud speaks not only of how to make a career as a chef in today's world, but also of why one should want to do so in the first place. As he himself puts it, it is "a tasty life." The love of food and the obsession with flavors, ingredients, and techniques are the chef's source of strength, helping the young chef to survive and flourish during the long years of apprenticeship and their necessary sacrifices. Part memoir, part advice book, part cookbook, part reverie, Letters to a Young Chef will delight and enlighten chefs of all kinds, from passionate amateurs to serious professionals.

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5-Ingredient Instant Pot Cookbook for Two - Kimberly Sneed Cover Art

5-Ingredient Instant Pot Cookbook for Two

5-Ingredient Instant Pot Cookbook for Two by Kimberly Sneed

Quality, not quantity. "Sneed makes cooking for two easy and delicious with her simple straightforward approach to using the Instant Pot." —Brandi Milloy, TV host, and food and lifestyle expert Instant Pots are amazing appliances that make life and cooking easier every day. But it can be hard to find recipes that don't cater to large families or use lots of ingredients. Enter 5-Ingredient Instant Pot Cookbook for Two. This kitchen must-have is filled with delicious five-ingredient multicooker recipes created just for you and your plus-one. What sets this Instant Pot for two cookbook apart from other Instant Pot cookbooks: Instant Pot small-batch basics—Familiarize yourself with the various parts, functions, and terms related to your Instant Pot and learn why it's surprisingly perfect for small-scale cooking.Recipes built just for two—Save time and money with tasty recipes that are quick to prep and won't leave you with a week of leftovers.Five simple ingredients—Limiting a recipe to only five ingredients allows the quality of those ingredients to shine. You'll cook up amazing, no fuss vegetable, meat, and seafood dishes using just a handful of easy-to-find ingredients. Cook just the right amount for two people using only a few ingredients with this convenient Instant Pot cookbook.

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Naturally, Delicious: Desserts - Danny Seo Cover Art

Naturally, Delicious: Desserts

Naturally, Delicious: Desserts 100 Sweet But Not Sinful Treats by Danny Seo

An "accessible collection of health-conscious desserts" from the sustainable-lifestyle expert, NBC host, and author of Naturally, Delicious ( Publishers Weekly ).   The Editor-in-Chief of Naturally, Danny Seo presents an exciting cookbook packed with approximately one hundred dessert and sweet treat recipes from the magazine that are organic, creative, and delicious.   Packed with real nutritional value, these sweets don't skimp on taste: they are just as rich, just as creamy, just as enticing, just as sweet. Danny Seo proves once again that your daily indulgences can be healthy, eco-friendly, time efficient, sustainable, and, with these stellar desserts on display, more delicious than ever before.   There are vegan desserts, fruit-packed treats, and superfood-charged snacks made with healthy ingredients like dark chocolate, whole grains, nuts and nut butters, seeds, fruits, and even vegetables. With recipes like Parsnip Brown Butter Sugar Cookies; Root Vegetable Funfetti Cookies; Paleo Sweet Potato Monkey Bread; Crunchy-Good Cardamom Granola; Miso Caramel Popcorn; Oversized Blue Spirulina Marshmallows; Orange Quinoa Olive Oil Cake; and Winter Matcha Peppermint Patties, indulgent eating doesn't mean you have to skip out on health.

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Favorite Cakes - The Williams-Sonoma Test Kitchen Cover Art

Favorite Cakes

Favorite Cakes Showstopping Recipes for Every Occasion by The Williams-Sonoma Test Kitchen

Bake something beautiful with this incomparable, photo-filled collection of classic and creative cakes. Simple, easy-to-follow directions, ideas for customizing, decorating tips and techniques, and common baking-mistake solutions will help bakers of every level make the most of this book. Organized by basic, modern, and specialty cakes, and including forty recipes and full-color photography, there's a cake for every occasion. You'll find essential frostings, meringue, and other cake toppers. Discover reinvented classics, such as Champagne and Raspberry Mini Layer Cake, Rose and Vanilla Bean Mini Tea Cakes, Coconut and Lime Curd Layer Cake, Blood Orange Chiffon Cake, Dulce de Leche Crepe Cake, and Brown Butter and Plum Upside Down Cake. And when it comes to celebrations and parties, this book has you covered with recipes like Vanilla and Berry Ombre Layer Cake, Chocolate, Coconut and Caramel Sheet Cake, and 8-Layer Honey Pistachio Cake. This beautiful collection of classic and new favorites, developed by the Williams Sonoma Test Kitchen, is fit for occasions year-round.

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Dinner Chez Moi - Elizabeth Bard Cover Art

Dinner Chez Moi

Dinner Chez Moi 50 French Secrets to Joyful Eating and Entertaining by Elizabeth Bard

Tips, tricks and recipes to make your feasts and fetes more French, from the New York Times bestselling author of Lunch in Paris and Picnic in Provence . When Elizabeth Bard, a New Yorker raised on Twizzlers and instant mac and cheese, fell for a handsome Frenchman and moved to Paris, she discovered a whole new world of culinary delights. First in Paris, then in a tiny village in Provence, Elizabeth explored the markets, incorporating new ingredients and rituals into her everyday meals and routines. After 15 years of cooking in her own French kitchen, making French friends -- and observing her slim and elegant French mother-in-law -- Elizabeth has gathered a treasure trove of information that has radically changed her own eating habits for the better. She realized that what most Americans call "dieting" -- smaller portions, no snacking, a preference for seasonal fruits and vegetables, and limited sugar -- the French simply call "eating." And they do it with pleasure, gusto, and flair. With wit, sound advice, and easy-to-follow recipes, Bard lets her readers in on a range of delightful -- and useful -- French secrets to eating and living well, including hunger as the new foreplay, the top five essential French cooking tools and 15 minute meals popular throughout France, and the concept of benevolent dictatorship: why French kids eat veggies, and how to get yours to eat them, too. Whether you're ready for a complete kitchen transformation or simply looking for dinner party inspiration, Dinner Chez Moi is a fun, practical, and charming how-to guide that will add a dash of joie de vivre to your kitchen -- and your life!

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The Big Book of Bread - Betty Crocker Cover Art

The Big Book of Bread

The Big Book of Bread by Betty Crocker

A comprehensive bread-making guide for bakers of all skill levels from a name you can trust. Nothing is more basic or more versatile than bread. From a white loaf to quick-to-make muffins, bread is a well-loved staple.  The Big Book of Bread  is a complete resource for both new and experienced cooks, with more than 200 recipes and 100 color photos. New bakers will find clear and easy-to-follow instructions, tips, techniques, and how-to photos to bake a range of breads, from classic yeast breads to friendly quick breads. More experienced bakers will enjoy new flavors and techniques to add to their repertoire. This one-stop bread book will delight and encourage bakers of all levels of experience, with recipes using mixes and made-from scratch batters for artisanal breads, no-knead breads, coffee cakes, scones, gluten-free recipes, bread machine recipes, pizza dough, and more.

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Prune - Gabrielle Hamilton Cover Art

Prune

Prune A Cookbook by Gabrielle Hamilton

NEW YORK TIMES BESTSELLER From Gabrielle Hamilton, bestselling author of Blood, Bones & Butter, comes her eagerly anticipated cookbook debut filled with signature recipes from her celebrated New York City restaurant Prune.   NAMED ONE OF THE BEST BOOKS OF THE YEAR BY PUBLISHERS WEEKLY NAMED ONE OF THE BEST BOOKS OF THE SEASON BY Time • O: The Oprah Magazine • Bon Appétit • Eater A self-trained cook turned James Beard Award–winning chef, Gabrielle Hamilton opened Prune on New York’s Lower East Side fifteen years ago to great acclaim and lines down the block, both of which continue today. A deeply personal and gracious restaurant, in both menu and philosophy, Prune uses the elements of home cooking and elevates them in unexpected ways. The result is delicious food that satisfies on many levels.     Highly original in concept, execution, look, and feel, the Prune cookbook is an inspired replica of the restaurant’s kitchen binders. It is written to Gabrielle’s cooks in her distinctive voice, with as much instruction, encouragement, information, and scolding as you would find if you actually came to work at Prune as a line cook. The recipes have been tried, tasted, and tested dozens if not hundreds of times. Intended for the home cook as well as the kitchen professional, the instructions offer a range of signals for cooks—a head’s up on when you have gone too far, things to watch out for that could trip you up, suggestions on how to traverse certain uncomfortable parts of the journey to ultimately help get you to the final destination, an amazing dish.   Complete with more than with more than 250 recipes and 250 color photographs, home cooks will find Prune’s most requested recipes—Grilled Head-on Shrimp with Anchovy Butter, Bread Heels and Pan Drippings Salad, Tongue and Octopus with Salsa Verde and Mimosa’d Egg, Roasted Capon on Garlic Crouton, Prune’s famous Bloody Mary (and all 10 variations). Plus, among other items, a chapter entitled “Garbage”—smart ways to repurpose foods that might have hit the garbage or stockpot in other restaurant kitchens but are turned into appetizing bites and notions at Prune.   Featured here are the recipes, approach, philosophy, evolution, and nuances that make them distinctively Prune’s. Unconventional and honest, in both tone and content, this book is a welcome expression of the cookbook as we know it. Praise for Prune   “Fresh, fascinating . . . entirely pleasurable . . . Since 1999, when the chef Gabrielle Hamilton put Triscuits and canned sardines on the first menu of her East Village bistro, Prune, she has nonchalantly broken countless rules of the food world. The rule that a successful restaurant must breed an empire. The rule that chefs who happen to be women should unconditionally support one another. The rule that great chefs don’t make great writers (with her memoir, Blood, Bones & Butter ). And now, the rule that restaurant food has to be simplified and prettied up for home cooks in order to produce a useful, irresistible cookbook. . . . [ Prune ] is the closest thing to the bulging loose-leaf binder, stuck in a corner of almost every restaurant kitchen, ever to be printed and bound between cloth covers. (These happen to be a beautiful deep, dark magenta.)” — The New York Times   “One of the most brilliantly minimalist cookbooks in recent memory . . . at once conveys the thrill of restaurant cooking and the wisdom of the author, while making for a charged reading experience.” — Publishers Weekly (starred review)

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Eat (Like) the Rich - Olivia Tiedemann Cover Art

Eat (Like) the Rich

Eat (Like) the Rich A Cookbook by Olivia Tiedemann

NATIONAL BESTSELLER • You too can Eat (Like) the Rich with over 75 damn near perfect (and perfectly decadent) recipes from chef and creator Olivia Tiedemann. Olivia is not here to tell you her whole life story or share some cute memories of cooking in the kitchen with her mom. Sure, she'll give you some of that, but really, why would you be here for that anyway? You should be here to learn how to make some really good food. In Eat (Like) the Rich , Olivia lays down her kitchen commandments, the lessons she's learned from years working as a restaurant chef and private cook for high-end clients. She tells you which tools you need (she’d better not have to tell you why plastic is out) and what high-quality ingredients and brands are non-negotiable. Disagree with her recommendations? Well, too bad. Then she'll get into techniques like how to actually make a French omelet, how to make good whipped cream without killing your arms (hint: a blender), and how to make condiments you'll want to use instead of that crusty jar of mayo you've got in the back of the fridge. In case you wanted to know what some of these recipes are, there's: Breakfast Quesadillas with Corn Salsa Psychosis Crab Cakes Steak Sandwiches with Peppers, Onions, and Provolone Whiz Summer Lobster Salad Nonna’s Nightmare Short Rib Lasagna Not Your Grandma’s Chicken Parm Seared Ribeye with Charred Scallion Chimichurri and Perfect Roasted Potatoes Pan-Seared Branzino with Brown Butter Parsnip Puree and Apple Pomegranate Vierge And before you ask, there are four desserts. This is not a dessert book. There are other people for that. But seriously, these recipes will prepare you to cook like a private chef and Eat (Like) the Rich. Olivia shares these recipes and tips with you not to get a “yes, chef” but so you can learn how to make whatever you want, whenever.

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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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Grandbaby Cakes - Jocelyn Delk Adams Cover Art

Grandbaby Cakes

Grandbaby Cakes Modern Recipes, Vintage Charm, Soulful Memories by Jocelyn Delk Adams

"Spectacular cake creations [that] are positively bursting with beauty, color, flavor, and fun . . . this book will ignite the baking passion within you!" —Pioneer Woman Ree Drummond, #1  New York Times –bestselling author   Grandbaby Cakes is the debut cookbook from sensational food writer, Jocelyn Delk Adams. Since founding her popular recipe blog,  Grandbaby Cakes , in 2012, Adams has been putting fresh twists on old favorites. She has earned praise from critics and the adoration of bakers both young and old for her easygoing advice, rich photography, and the heartwarming memories she shares of her grandmother, affectionately nicknamed Big Mama, who baked and developed delicious, melt-in-your-mouth desserts.   Grandbaby Cakes  pairs charming stories of Big Mama's kitchen with recipes ranging from classic standbys to exciting adventures—helpfully marked by degree of difficulty—that will inspire your own family for years to come. Adams creates sophisticated flavor combinations based on Big Mama's gorgeous centerpiece cakes, giving each recipe something familiar mixed with something new. Not only will home bakers be able to make staples like yellow cake and icebox cake exactly how their grandmothers did, but they'll also be preparing impressive innovations, like the Pineapple Upside-Down Hummingbird Pound Cake and the Fig-Brown Sugar Cake. From pound cakes and layer cakes to sheet cakes and "baby" cakes (cupcakes and cakelettes),  Grandbaby Cakes  delivers fun, hip recipes perfect for any celebration.   "[Adams] offers up her greatest hits alongside sweet stories of her family's generations-old baking traditions." — People.com   "There is a heritage of love and tradition steeped in her recipes . . . A trip down memory lane that ends with delicious treats on your table." —Carla Hall, TV chef and author of  Carla Hall's Soul Food

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That Noodle Life - Mike Le & Stephanie Le Cover Art

That Noodle Life

That Noodle Life Soulful, Savory, Spicy, Slurpy by Mike Le & Stephanie Le

No noodles no life! A 75 recipe celebration 75 fun, easy, comforting recipes that go way beyond spaghetti and ramen. Inspired by the noodle-crazed cuisines of Asia, Italy, and the American melting pot, these recipes dish up high-impact, slurpable flavor and minimal fuss. Dig into comfort noodles like Really Savory Sunday Sauce with Tagliatelle and French Onion Mac and Cheese. Quick weeknight noodles:  Flash-Fried Rib Eye with Black Bean Sauce and Crispy Chow Mein  and Let’s Stay in Tonight Spicy Sesame Chili Oil Noodles .   Plus how to upgrade instant ramen, recipes for making delicious pasta from scratch, plus the one and only lasagna bracket competition.  

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Party Receipts from the Charleston Junior League - Linda Glick Conway Cover Art

Party Receipts from the Charleston Junior League

Party Receipts from the Charleston Junior League by Linda Glick Conway

The third Charleston Junior League cookbook reveals more secrets of the city's legendary hospitality.

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The Encyclopedia of Mediterranean - The Coastal Kitchen Cover Art

The Encyclopedia of Mediterranean

The Encyclopedia of Mediterranean Over 350 Recipes from the Center of the Culinary World by The Coastal Kitchen

Explore the sun-drenched flavors of the Mediterranean with this comprehensive culinary guide. The Encyclopedia of Mediterranean is your passport to a world of vibrant, healthful, and diverse cuisine. Overflowing with over 350 mouth-watering recipes, this cookbook takes you on a journey through the olive groves of Greece, the vineyards of Italy, the spice markets of Morocco, and beyond. Whether you're a seasoned home cook or just starting your culinary adventure, this book equips you with everything you need to prepare authentic Mediterranean dishes right in your own kitchen. From crowd-pleasing tapas and meze to hearty mains and delectable desserts, these dishes showcase the Mediterranean's signature ingredients like fresh produce, nourishing grains, aromatic herbs and spices, and of course, plenty of olive oil. Inside you'll find: 350 recipes for soups, salads, entrees, desserts, and moreStunning full-color photographyTips and techniques that help you extract maximum flavor from each ingredient This cookbook isn't just a celebration of Mediterranean cuisine, but of the Mediterranean lifestyle, which emphasizes balance, variety, and enjoyment in eating. Savor the flavors of the Mediterranean, one delicious dish at a time.

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Big Food Big Love - Heather L. Earnhardt Cover Art

Big Food Big Love

Big Food Big Love Down-Home Southern Cooking Full of Heart from Seattle's Wandering Goose by Heather L. Earnhardt

Featuring over 100 Southern recipes alongside “heartwarming” anecdotes, this cookbook is “a celebration of Southern hospitality, local ingredients and good cooking” (Chef Emeril Lagasse).   When Heather Earnhardt opened her tiny, magical café, The Wandering Goose, in Seattle, she infused a little Southern comfort into the heart of a city that’s skies are often gray. Her specialty is biscuits, slathered with butter and homemade jam, piled high with fried chicken and bread-and-butter pickles, or country ham and an over-easy egg.   In Big Food Big Love , this “red-dirt girl” shares stories from her childhood in the South and 130 recipes that contain a satisfying mix of nostalgic and traditional Southern favorites. Served up with a side of Southern charm, this is genuinely good and unfussy food that’s meant to be eaten with family and friends.

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Ottolenghi Simple Too - Yotam Ottolenghi Cover Art

Ottolenghi Simple Too

Ottolenghi Simple Too A Cookbook by Yotam Ottolenghi

NEW YORK TIMES BESTSELLER • For the millions of home cooks who loved Ottolenghi SIMPLE, discover the pleasure of keeping things SIMPLE TOO. It’s a noisy world out there, and simple cooking is our solution. Bring Yotam Ottolenghi’s innovation to your everyday with 135 new recipes for breakfast, lunch, dinner, and dessert. Every dish has simplicity at its core and can be made in under 30 minutes, cooked in one pot, or prepped ahead. Whatever your barriers to cooking, this book brings you into the kitchen with a promise that even the simplest of meals can be full of flavor and joy.

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Fermenter - Aaron Adams & Liz Crain Cover Art

Fermenter

Fermenter DIY Fermentation for Vegan Fare, Including Recipes for Krauts, Pickles, Koji, Tempeh, Nut- & Seed-Based Cheeses, Fermented Beverages & What to Do with Them by Aaron Adams & Liz Crain

Heads (of cabbage) are gonna roll! Learn how to make funky, flavorful ferments + tasty food that incorporates them. Fermenter is perfect for those looking to add some serious culinary wizardry and revolutionary DIY spirit to their vegan kitchen. Like The Noma Guide to Fermentation but with a punk, DIY aesthetic and a it's-OK-to-fail ethos, Fermenter provides the sought-after secrets and words of wisdom from top fermentation educators, Aaron Adams and Liz Crain. Based in Portland, Oregon (vegan capital of America), the Fermenter restaurant specializes in culinary fermentation to achieve their unique funky flavors. Learn how to handcraft local bean-and-grain tempehs, fresh and aged vegan cheeses, fizzy probiotic drinks, and koji ferments and revolutionize the flavor profiles in your home kitchen! They empower you to follow them down this highly addictive (and inexpensive) path, resulting in totally DIY food, free from mass-produced or corporate anything. Whether you're a pickle wizard already or a just want to level up your home-cook vegan cred, there are more than 60 tantalizing recipes , including: North Coast Kraut (made with seaweed!) is a great beginner's lacto-ferment, full of probiotic goodnessChickpea Miso: a more complex, longer-lead ferment & pantry stapleKoji Beet Reuben: put those koji skills to work with this umami bombCheesy Jojo Supreme with Tempeh Bacon: the perfect stoner food, like if stuffed potato skins were a nacho dish Beware: Vegetables will be slaughtered.

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Classic Eateries of Cajun County - Dixie Poché Cover Art

Classic Eateries of Cajun County

Classic Eateries of Cajun County by Dixie Poché

Sample flavors of Cajun Country's favorite restaurants, grocery stores and cafés in this book by the author of Louisiana Sweets . Cajun Country establishments offer a delectable variety of table fare for tourists and residents alike. The region's first restaurants, cafés and bakeries emerged in the 1880s. Stores like T-Jim's and Teet's Food supplied locals with boudin. Café Vermilionville served patrons crawfish beignets. And faithful Bellina's Grocery shoppers looked forward to placing ham orders for red beans and rice on Mondays. Join author Dixie Poché as she shares the stories and recipes behind French Louisiana's pioneering eateries and those still making culinary history today.

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How to Cook Vegetables - Kim Hoban Cover Art

How to Cook Vegetables

How to Cook Vegetables Essential Skills and 90 Foolproof Recipes with 270 Variations by Kim Hoban

The vegetable cookbook that takes eating your veggies from obligation to celebration We all know that eating more vegetables is a healthy idea, but sometimes recipe inspiration doesn't strike. How to Cook Vegetables is the vegetable cookbook that makes it easy to add veggies into your day! Discover 90 delicious recipes (with 270 variations), indispensable tips, and plenty of creative ideas. It's time to squash the notion that eating your vegetables is a chore. This vegetable cookbook starts with a primer on tools and pantry essentials. Get familiar with how to select and handle 30 common (and a few not-so-common) vegetables. Explore veggie-forward recipes that highlight the variety and vibrance of their ingredients, so you can focus on fun, flavor, and satisfaction—not just nutrition. Inside this vegetable cookbook you'll find: 90 De-leek-table recipes —Dig into vegetarian, vegan, meat, and seafood dishes with 270 possible variations: Creamy Kale Artichoke Dip, Sweet and Spicy Citrus Salad, Sloppy Joe–Stuffed Peppers, Pumpkin Tofu Curry with Green Beans, and more. Easy peasy profiles —The at-a-glance profiles in this vegetable cookbook tell you how to select, store, prep, pair, and substitute for 30 essential vegetables. Un-beet-able techniques —Find everything you need to know: kitchen must-haves, basic knife skills, and foolproof methods for roasting, steaming, boiling, and even quick-pickling. Turnip the volume on flavorful, nourishing meals with this essential vegetable cookbook!

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Homemade Memories - Kate Doran Cover Art

Homemade Memories

Homemade Memories Childhood Treats With A Twist by Kate Doran

"Close your eyes and think of your favourite childhood treat. Maybe it's a bowl of crumble, a slab of chocolate cake, a chewy fruit pastille or a melting ice cream. Imagine how it looks and smells, the taste and texture, then let those senses transport you - to Sunday dinners with family and birthday parties with friends or days at the seaside, the air hot and sticky and the sand between your toes. Homemade Memories is a collection of my favourite childhood recipes, packed with enough sugar-dusted memories to savour long after the last crumb has been cleared away." In this, her debut cookbook, Kate Doran brings to life the recipes and stories that have made her blog thelittleloaf.com so popular. From Peanut Butter Jammie Dodgers and Peach Melba Baked Alaska to Peppermint Marshmallows, Triple Chocolate Caterpillar Cake and Pear and Pecan Treacle Tart, this is the ultimate collection of 100 classic childhood treats reinvented with an irresistible homemade twist.

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Eat Dessert First! - The Red Hat Society Cover Art

Eat Dessert First!

Eat Dessert First! The Red Hat Society Dessert Cookbook by The Red Hat Society

A beautiful full-color cookbook from the "nationwide organization of women who like to wear silly hats, enjoy each other's company, and eat dessert first" ( Publishers Weekly ). You've probably heard the expression "Life is uncertain, eat dessert first." The Red Hat Society maintains that you should "Eat Dessert Always!" Even the Red Hatters who no longer bother to cook regular meals will still strut their stuff with chocolate, meringues, and pastries. Compiled by Red Hatters from around the country, this luscious collection of ranges from simple to sublime, delightful to decadent. With more than two hundred all-new recipes, it covers cakes, pies, candies, breads, puddings, cookies, and much more. For the non-cooks who still want to impress, there's even a special section of non-cook, easy-to-assemble desserts. Filled with enthusiasm, humor, and really good desserts, Eat Dessert First! makes life a little sweeter!

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The Authentic Japanese Onigiri Cookbook - Riko Amatsune Cover Art

The Authentic Japanese Onigiri Cookbook

The Authentic Japanese Onigiri Cookbook Japanese Rice Ball Recipes with Classic Fillings, Grilled Yaki Onigiri, Seasoned Rice, and Portable Meal Ideas by Riko Amatsune

Includes Full-Color Images Inside Master the art of Japanese onigiri and bring authentic rice balls to your kitchen! "The Authentic Japanese Onigiri Cookbook" offers a delightful collection of traditional and modern Japanese rice ball recipes that are as delicious as they are portable. Whether you’re a beginner or a seasoned home cook, this book guides you through making perfect onigiri every time. From classic fillings to grilled yaki onigiri, seasoned rice varieties, and creative portable meal ideas, this cookbook is packed with flavorful inspiration for quick lunches, snacks, or picnic treats. Inside this book, you'll find: • Step-by-step guides to shaping and seasoning authentic onigiri rice balls • Recipes featuring popular fillings like salmon, umeboshi, and tuna mayo • Instructions for making crispy, savory grilled yaki onigiri • Tips for customizing rice with herbs, seaweed, and sauces • Portable meal ideas perfect for bento boxes, picnics, and on-the-go dining • Includes Full-Color Images Inside Unlock the secrets to this beloved Japanese staple with easy-to-follow recipes and elevate your meals with the simple, satisfying flavors of onigiri - your new favorite handmade snack awaits!

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Payard Desserts - Francois Payard & Tish Boyle Cover Art

Payard Desserts

Payard Desserts by Francois Payard & Tish Boyle

"A French pastry master" reveals his recipes and secrets in this dessert cookbook for both professional chefs and home bakers (Daniel Boulud, James Beard Award–winning chef).   With beautiful photographs, this book from legendary pastry chef François Payard shows how to prepare pastry and other plated desserts that rival the best in the world.   These recipes have been developed and perfected by Payard over twenty years, from his early days as a pastry chef in France to his current position as an American culinary icon. Each recipe is a singular work of art, combining thrilling and often surprising flavors with innovative, modern techniques to create masterpieces like Blueberry Pavlova with Warm Blueberry Coulis, Olive Oil Macaron with Olive Oil Sorbet, Dark Chocolate Soufflé with Pistachio Ice Cream, and Caramelized Pineapple-Pecan Tart with Brown Butter Ice Cream.   Payard also includes priceless advice on choosing ingredients and equipment and composing perfectly plated desserts, as well as personal anecdotes from his long career working in many of the world's finest pastry kitchens. A must-have for professional bakers, it's also accessible enough for serious home baking enthusiasts.

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Baked Elements - Matt Lewis & Renato Poliafito Cover Art

Baked Elements

Baked Elements Our Ten Favorite Ingredients by Matt Lewis & Renato Poliafito

From the creators of the famous Baked bakeries: Seventy-two inventive new recipes featuring ten irresistible ingredients.   In Baked Elements , the dynamic owners of Baked NYC and Baked Charleston, Matt Lewis and Renato Poliafito, put their favorite flavors to the test with seventy-two all-new recipes featuring ten essential ingredients: peanut butter, lemon and lime, caramel, booze, pumpkin, malted milk powder, cinnamon, cheese, chocolate, and banana.   From outrageous cakes, such as Lacy Panty Cakes with Whiskey Sauce, to unbelievable cookies, such as Lime Tarragon, to bars, milkshakes, pies, brownies, tarts, and more, these sweets are delicious enough to satisfy everyday cravings and special enough to spice up any celebration.   Praised by Deb Perelman, creator of Smitten Kitchen, as "full of the stuff of American bakery-case dreams" and hailed by Serious Eats as "drool-worthy," this essential tome is filled with infographics, quirky facts, and helpful notes that make baking show-stopping desserts as easy as pie.

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The Basque Table - Teresa Barrenechea & Mary Goodbody Cover Art

The Basque Table

The Basque Table Passionate Home Cooking from Spain's Most Celebrated Cuisine by Teresa Barrenechea & Mary Goodbody

"Easy, energetic prose and an intelligent ensemble of accessible recipes offer readers an insider's taste tour of Basque cuisine." — Publishers Weekly (starred review) Winner of the Périgueux World Cookbook Award Winner of the Spanish National Prize for Gastronomy Join award-winning, internationally acclaimed chef Teresa Barrenechea as she takes you on a culinary journey through her homeland, the historic Basque region of Spain's north-central coast. Barrenechea brings you 130 recipes, from San Sebastián to Bilbao and beyond, that exemplify the authentic, uncomplicated dishes characteristic of rustic Basque home cooking, which glories in fresh fish and shellfish; abundant meat, poultry, and cheese; vegetables and fruits straight from the garden; the olives and olive oils for which Spain is famous; and much more. From boldly flavored pinchos (Basque tapas ) to succulent main-course dishes, you'll find dozens of delicious choices as you explore this renowned cuisine. So pour yourself a glass of wine and take a seat at The Basque Table . "The flavors of the Basque Country have a simple intensity and spirit, and the food is robust and satisfying yet easy to cook. This is a wonderful cookbook." —Mark Miller, chef/owner of Coyote Café and Red Sage restaurants, and author of Tacos "Teresa Barrenechea long ago convinced me that Basque food is one of the world's culinary treasures. I am happy that Teresa has written this terrific book." —Julio Iglesias "Only Teresa Berrenechea could write the definitive Basque cookbook. The food of Spain is defined by Basque cooking. At last we learn the secrets." —Michael Lomonaco, host of the Travel Channel's Epicurious

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I Love You - Pamela Anderson Cover Art

I Love You

I Love You Recipes from the Heart (A Cookbook) by Pamela Anderson

INSTANT NEW YORK TIMES  BESTSELLER • JAMES BEARD AWARD FINALIST • "Literally... the most beautiful cookbook I have ever seen. It is  stunning ." —Drew Barrymore Join actress, activist, and New York Times bestselling author Pamela Anderson on a deeply personal culinary journey that harmonizes style, compassion, and the pleasures of plant-based cooking—"a gift to all families" ( Booklist )   In a career spanning fame and activism, Pamela Anderson has ventured from a humble upbringing to the forefront of Hollywood—and has always been a passionate cook and gardener. Now, she invites you into her kitchen to share 80 delicious recipes that nourish the soul.   This cookbook began as a box of recipe cards: a housewarming gift for her sons inspired by homegrown traditions and world travel. It grew to become her gift to you, showing how romantic, comforting, and indulgent it can be to cook only with vegetables.   At Pamela’s down-to-earth fairy kingdom on Vancouver Island, you’ll join her on the dock for chicory dandelion coffee and whipped cranberry porridge , for picnics in the forest with a green goddess mason jar salad and tomato galette , and at the dinner table for her anti-inflammatory lentil soup , minty pea-potato pierogis , and more.   She also shares her love affair with bread, from maple-glazed cinnamon rolls to rustic sourdough loaves and fougasse dipped in herby pistou , alongside insights into life, love, entertaining guests, and preserving nature’s bounty.

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The Art of Modern Cake - Heidi Moore Holmon Cover Art

The Art of Modern Cake

The Art of Modern Cake Cake Decorating Techniques for the Contemporary Baker by Heidi Moore Holmon

Step Into the World of Modern Cake Recipes! "…Heidi is an amazing artist who is able to blend both precision and whimsy in her flawless designs." ― Shannon Bond , owner of Shannon Bond Cake Design #1 New Release in Dessert & Sweets, Confectionary Desserts, Professional Cooking The Art of Modern Cake is the place where sugar blooms and leaves are sweet. With this magical book learn how to hone your skills in the art of sugar flowers and elevated cake decorating. Dessert baking with the phenomenal Heidi Moore Holmon. Master the magical art of sugar florals and botanicals as you are guided on a journey by Heidi, a designer turned cake artist, through beautifully photographed, step-by step instructions. Your skill set will flourish as you are led through a garden of cake projects featuring modern textures such as origami, geometric curves, concrete, watercolor painting, crystal trails, and more. Looking to level up with a cake making cookbook, a sugar art book, or a confectionary cookbook? Well, this is the cake decorating book for you! Refine and modernize your skill at every stage from baking to flawlessly finished cakes, discover unexpected and unique sugar flower pairings, and gain the confidence to create edible art like a pro. The Art of Modern Cake is a must-have book for cake artists aspiring to create statement pieces and gorgeous, texture-rich confections brimming with lush extravagance. Inside, you'll find: Step by step instructions to refine, redefine, and level up your baking and cake decorating skillsMarbling techniques, cake stacking tips, and techniques for creating sugar flowers, greenery, succulents, and moreTimeless cake recipes like the classic white cake, buttercream, compote, and ganache staples If you're looking for cake baking cookbooks, or a baking decorating book―or you enjoyed books like Cake Confidence , Icing on the Cake , The Contemporary Buttercream Bible , or The Painted Cake ―you'll love The Art of Modern Cake .

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Genuine Pizza - Michael Schwartz & Olga Massov Cover Art

Genuine Pizza

Genuine Pizza Better Pizza at Home by Michael Schwartz & Olga Massov

"Homemade pizza has never been as good as restaurant pizza—until now" —thanks to recipes from the James Beard Award-winning celebrity chef (Tom Colicchio). Throughout his acclaimed career, chef Michael Schwartz has been celebrated for his skilled use of quality ingredients, and with his pizzas, this talent is on full display.  Genuine Pizza  is Schwartz's vibrantly illustrated guidebook for creating unforgettable pies at home. His cookbook makes the pizza process approachable and fun, giving the reader the tools they need to make better pizza and then run with them. First providing a clear and simple view of the fundamentals—with detailed step-by-step methods for making the best pizza doughs—Schwartz then empowers home cooks to mix and match ingredients, playing with different sauces, cheeses, meats, vegetables, and more, to build pies both classic and innovative. Pizza is just the beginning—it's a jumping off point to colorful, delicious meals. "To put it simply, every recipe in this book makes my mouth water." —Wolfgang Puck, from the Foreword "With Michael Schwartz's culinary brilliance as our North Star, we can all impress our loved ones as true pizzaiolos!" —Andrew Zimmern

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Eat to Live Quick and Easy Cookbook - Joel Fuhrman, M.D. Cover Art

Eat to Live Quick and Easy Cookbook

Eat to Live Quick and Easy Cookbook 131 Delicious Recipes for Fast and Sustained Weight Loss, Reversing Disease, and Lifelong Health by Joel Fuhrman, M.D.

From the #1 New York Times bestselling author Dr. Joel Fuhrman comes satisfying yet simple anti-inflammatory, plant-based recipes for sensible weight loss, lower cholesterol, blood sugar regulation, improved energy, hormonal balance, and optimal health Ready for a reset but find “diet foods” bland and boring? Tried every cooking trend but still didn’t save any time, or money? Want to find a healthier, whole foods routine for you, and your family, that lasts longer than a week? From the best-selling author of Eat to Live—the guide that has helped millions shed pounds and add years to their life—comes Eat to Live Quick and Easy Cookbook, 131 super delicious, easy-to-prepare, budget-friendly, incredibly healthy recipes. A full-color cookbook with photographs accompanying each recipe, nutrition facts information, and easy-to-follow instructions. This guide helps foodies and picky eaters alike enjoy nutrient-rich, whole foods, without sacrificing taste and flavor. Dr. Fuhrman’s life-changing recipes help any home cook to: ·      Improve immunity, inflammation, digestion, bone strength, and cognitive function ·      Balance hormones, blood sugar levels, and weight management ·      Learn easier meal-prep techniques for breakfast, lunch, dinner, and satisfying snacks ·      Discover gluten-free, dairy-free, vegan and vegetarian friendly recipes that actually taste good Including allergen-friendly and accessible dishes, sauces, salads, and desserts, such as: Kale and White Bean Stew, The Perfect Pesto, Chilled Sesame Noodles with Broccoli, Creamy Barley Risotto with Tomatoes and Peas, Chickpea Burgers, Five-Minute Chocolate Ice Cream, and No-Bake Apricot Oat Bars, this cookbook offers something for every taste bud and budget. No guilt, no-fuss, just amazing food that’s good for you and delivers on taste and flavor. From the grocery store to the kitchen table, Eat to Live Quick and Easy Cookbook is just what you and your family have been looking for to become happier and healthier than ever before.

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Buvette - Jody Williams & Mario Batali Cover Art

Buvette

Buvette The Pleasure of Good Food by Jody Williams & Mario Batali

The best of French Bistro cooking—simple yet sophisticated tastes—by the owner and chef of the celebrated New York restaurant. Buvette celebrates and capitalizes on the trend of informal eating and simple entertaining, but with delicious flair. Jody Williams, owner of Buvette restaurant, shows the home cook how to create casual, polished meals without spending a lot of money or time. Her aesthetic is a combination of Italian and French bistro cooking, using sophisticated taste combinations, but prepared in simple ways to make unforgettable dishes. A comfortable and interesting table will make your meals a pleasure, and Williams helps you think creatively about serving food, like scooping ice cream into a tea cup, or serving chocolate mousse in a silver tablespoon. Recipes include: Ricotta Fritters Carrot Spoon Bread Shaved Brussels Sprouts with Pecorino and Walnuts Potato Chips with Rosemary Salt Scallops with Caper Brown Butter Chocolate on a spoon And much more! Sidebars offer useful tips on everything from building a bar to removing wine stains. With gorgeous photography and surprisingly simple recipes, cooks will be drawn to this book again and again.

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A Taste of Italy - Damiano Carrara Cover Art

A Taste of Italy

A Taste of Italy 100 Traditional, Homestyle Recipes by Damiano Carrara

 “A well-balanced, deliciously presented cookbook.” — Shelf Awareness The Italian-born, up-and-coming cooking show celebrity brings his passion for Tuscan food to the American table. This beautifully photographed cookbook is alive with vibrant, soul-satisfying food! Growing up in Lucca, Italy, chef Damiano Carrara learned how to cook, not only from his mother and grandmother, but also from his father. Here, he brings those dishes from his family’s table to yours—including his father’s tried-and-true recipe for homemade gnocci with pesto. His comforting, delicious recipes range from Pasta e Fagioli (Pasta and Bean Soup) and Insalata di Farro con Gamberi (Farro Salad with Shrimp) to Finocchi Gratinati (Fennel au Gratin), Lasagne Vegetariana ai Carciofini (Vegetarian Baby Artichoke Lasagna), and Panna Cotta scattered with fresh berries or shaved dark chocolate. This is authentic Italian home-style cooking at its best.

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The Food in Jars Kitchen - Marisa McClellan Cover Art

The Food in Jars Kitchen

The Food in Jars Kitchen 140 Ways to Cook, Bake, Plate, and Share Your Homemade Pantry by Marisa McClellan

The book Food in Jars readers have been waiting for: 140 recipes for the preserving kitchen, helping you use up your homemade pantry! Marisa McClellan wants everyone to know that a pantry full of homemade jams, jellies, salsas, and pickles can do a whole lot more than accompany toast. They can add bold bursts of flavor to your home cooking! In her fourth book, she provides 140 recipes for incorporating preserves into everyday dishes. It is as simple as stirring applesauce into a dish of baked oatmeal, brushing apricot jam onto a whole chicken, or building your pasta salad with a jar of pickled vegetables. Recipes include: Jam-Filled Biscuits Preserved Lemon Hummus Strawberry Basil Pizza Jam-Lacquered Chicken Wings Lemon Curd and Blueberry Tart Pantry Sangria With chapters focusing on great ways to use preserves throughout the day and for every meal, readers aren't required to have a specific preserve on hand to work, making this cookbook flexible and easy to use for both experienced and novice canners. As one of the most beloved voices in canning and preserving, Marisa serves as a kitchen muse to help each reader complete the cycle of empty jar to empty jar. Add The Food in Jars Kitchen to your collection, an inspired workhorse of delicious eats.

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Cucina Povera - Giulia Scarpaleggia Cover Art

Cucina Povera

Cucina Povera The Italian Way of Transforming Humble Ingredients into Unforgettable Meals by Giulia Scarpaleggia

Tuscan native and accomplished home cook Giulia Scarpaleggia shares the wholesome, comforting, and nostalgic recipes of cucina povera—Italian peasant cooking that is equal parts thrifty, nourishing, and delicious. The Italians call it l’arte dell’arrangiarsi , or the “art of making do with what you’ve got.” This centuries-old approach to ingredients and techniques, known as cucina povera, or peasant cooking, reveals the soul of Italian food at its best. It starts with the humblest components—beans and lentils, inexpensive fish and cuts of meat, vegetables from the garden, rice, pasta, leftovers—and through the ingenuity and resourcefulness of the cook, results in unforgettably delicious and satisfying meals. In 100 recipes, Cucina Povera celebrates the best of this tradition, from the author’s favorite, pappa al pomodoro (aka leftover bread and tomato soup), to Florentine Beef Stew, Nettle and Ricotta Gnudi, and Sicilian Watermelon Pudding. Soul satisfying, super healthy, budget-friendly, and easy to make, it’s exactly how so many of us want to eat today.

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Pie School - Kate Lebo, Rina Jordan, Amy Johnson, Jenn Elliott Blake & Rachel Grunig Cover Art

Pie School

Pie School Lessons in Fruit, Flour & Butter (A Pie Cookbook) by Kate Lebo, Rina Jordan, Amy Johnson, Jenn Elliott Blake & Rachel Grunig

Pie baking has never been easier with this gorgeous dessert cookbook full of swoon-worthy recipes and expert advice on baking the perfect pie crust. Here are recipes for fifty perfect pies, including apple (of course), five ways with rhubarb, lemon chiffon, several blueberry pie variations, galettes, and more. Learn the tricks to making enviable baked goods and gluten-free crust while enjoying Kate Lebo's wonderfully humorous, thoughtful, and encouraging voice. In addition to recipes, Lebo invites readers to ruminate on the social history, the meaning, and the place of pie in the pantheon of favorite foods. When you have mastered the art, science and magic of creating the perfect pie in Pie School , everyone will want to be your friend.

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When Pies Fly - Cathy Barrow Cover Art

When Pies Fly

When Pies Fly Handmade Pastries from Strudels to Stromboli, Empanadas to Knishes by Cathy Barrow

Following up on PIE SQUARED's slab pies, food writer Cathy Barrow finds more ways to use pastry dough deliciously with crowd-pleasing (and easy to make) galettes and small tarts, as well as empanadas, strudels, and knishes. Barrow digs into a world of doughs for turnovers, fried pies, poppers, and Texas-by-way-of-Krakow kolaches, all offered in sweet and savory iterations. WHEN PIES FLY guides the rolling pin novice and the experienced dough wrangler to dozens of shapes and styles of crusty, flaky, delicious treats. Barrow's well-tested, foolproof crust recipes means pie-making is fun, not scary, and her step-by-step techniques makes turning out a free-form pie practically foolproof. WHEN PIES FLY includes many types of pastries (both homemade and store-bought), ready for the lunchbox, the dinner table, road trips, and picnics. These handy crusty offerings go from freezer to oven, and will win over everyone at the table. No one will be able to resist Sesame Chicken Hand Pies, Savory Nectarine Marscapone Tarts, Pork Pastor Empanadas, Spiced Apple Strudels, and much more. The perfect mix of nostalgic favorites and new pastry creations, WHEN PIES FLY is a wonderful dive into the world of pies in all of their forms.

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Recipes from the Root Cellar - Andrea Chesman Cover Art

Recipes from the Root Cellar

Recipes from the Root Cellar 270 Fresh Ways to Enjoy Winter Vegetables by Andrea Chesman

An award-winning cookbook author presents hearty vegetable-based meal recipes for the fall and winter seasons. Sweet winter squashes, jewel-toned root vegetables, and hearty potatoes make local eating easy and delicious in the colder months of autumn and winter. Whether these vegetables are gathered straight from the garden, from a well-tended root cellar, or the market, their delectable flavors and nutritional benefits pack a powerful punch. With more than 250 easy-to-follow recipes that include Celery Root Bisque, White Lasagna with Winter Squash, and Thai Cabbage Salad, this collection will inspire you to explore the deliciously versatile world of root-cellar vegetables.

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The Big Book of Organic Baby Food - Stephanie Middleberg MS, RD, CDN Cover Art

The Big Book of Organic Baby Food

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

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

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The Ube Baking Book - Henry Awayan Cover Art

The Ube Baking Book

The Ube Baking Book Mochi Pancakes, Decadent Brownies, Milk Bread, Traditional Cakes, and More Baking Recipes with Filipinx Purple Yam by Henry Awayan

Add a taste of the Philippines to your favorite cookies, brownies, cakes, breads, and more with the first-ever baking cookbook dedicated to the yam called UBE!Ube, a purple yam originating from the Philippines, is totally unique—it is flavorful, sweet, nutty, and, best of all, bright purple. Its one-of-a-kind flavor and showstopping color have made it the trendiest ingredient in baked goods and desserts in Asia and around the world. Now, with over 50 beautiful photographs and easy-to-follow recipes, award-winning baker Henry Awayan offers his traditional childhood favorites as well as brand-new creations in The Ube Baking Book, including: Ube Halaya (Filipino jam) Lola's Coffee Cake with Ube Crumble Topping Traditional Halo-Halo with Ube Ice Cream Ultraviolet Bavarian Cream Gluten-Free Ube Mochi Pancakes Lilac Milk Bread And more! Perfect for fans of Trader Joe's Ube Mochi Pancake and Waffle Mix or home chefs of all levels, this book will add a pop of color to your baking game.

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Vegan Brunch - Isa Chandra Moskowitz Cover Art

Vegan Brunch

Vegan Brunch Homestyle Recipes Worth Waking Up for--From Asparagus Omelets to Pumpkin Pancakes by Isa Chandra Moskowitz

Omelets. French toast. Bacon. Brunch has always been about comfort, calories—and for vegans everywhere, a feast of foods they can't touch. Until now! Bestselling vegan chef Isa Chandra Moskowitz unleashes her signature flair and ingenuity to give readers breakfast they won't find anywhere else, whether welcoming you from a late night on the town or waking you up for a meal you won't want to forget. Recipes range from the classic (Pancakes and Waffles) to the inspired (Banana Rabanada) to the decadent (Pain au Chocolat) to the essential (Bloody Marys). The book also includes gluten-free and soy-free recipes. With over 75 recipes suitable for one or to wow a crowd, and gorgeous color photos throughout, Vegan Brunch is the ultimate cookbook for the most important meal of the day.

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Home Baked - Yvette van Boven Cover Art

Home Baked

Home Baked More Than 150 Recipes for Sweet and Savory Goodies by Yvette van Boven

"Full of everything I love—cookies, pies, bread, humor, watercolor illustrations, and gorgeous photography . . . This book will be my baking go-to." —Erin Gleeson, New York Times –bestselling author of The Forest Feast Food stylist and cook Yvette van Boven, author of Home Made —named one of the Top Ten Cookbooks of the Year by Details —now celebrates the art of baking in Home Baked .   Complete with her signature illustrations and scenic photographs of Ireland and Paris,  Home Baked  is a beautiful collection of van Boven's favorite baked goods—warm bread from the oven, sweet banana bread, a gooey cinnamon and caramel pull-apart loaf, rich chocolate cake, shortbread cookies, and more. And alongside these beautiful images of delicious treats, she provides step-by-step instructions for how to make them in your own home. And she leaves no one out—working with different types of flours (including gluten-free) so there's something for everyone to bake. Her inviting voice, easy-to-follow recipes, and beautiful photos make  Home Baked  a real treat.

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Essentially Basque - Ryan Bartlow & Laurie Woolever Cover Art

Essentially Basque

Essentially Basque Bringing Spanish Cooking Home by Ryan Bartlow & Laurie Woolever

SAVEUR, “The 15 Cookbooks We’re Most Looking Forward to this Fall” From expert chef Ryan Bartlow and longtime Anthony Bourdain collaborator and food writer Laurie Woolever, Essentially Basque is a comprehensive cookbook that brings Spain's Basque region—a destination beloved for its fresh produce, vibrant food culture, and unforgettable dishes—to your table. Approachable and deeply flavorful, the recipes are designed for real home kitchens—no foams, no screaming-hot pans, no tricks, just food meant to be eaten with wine, cider, sherry, or beer among friends, family, or on your own while dreaming of San Sebastián. Alongside the recipes are thoughtful menus, plating tips, cocktail recipes, and a guide to the best Spanish products, Bartlow also includes a travel guide for those who want to explore the Basque country firsthand. The Basque country, nestled between Spain and France, is legendary among chefs for its vibrant markets, deep culinary traditions, and a culture that prizes eating well. From rustic tavern fare to the refined techniques of Michelin-starred kitchens, it’s a place where food is a way of life. Ryan Bartlow spent his formative years cooking at Akelarre, a three Michelin-starred restaurant in San Sebastián, while living above a humble village tavern where croquetas, txuleta steaks, and simple red wine became his daily sustenance. Those experiences shaped him as a cook and continue to inspire his menus today at his acclaimed New York restaurants Ernesto’s and Bartolo. With just a handful of simple ingredients—potatoes, olive oil, eggs, shrimp, tomatoes, garlic—plus a few easily sourced Spanish staples like piquillo peppers, tinned fish, and paprika, Bartlow shows how to create dishes that are at once rustic and refined. Recipes include croquetas de jamón with creamy centers and crisp exteriors; the classic tortilla de patatas, custardy and tender; gildas, the iconic pintxo of anchovies, peppers, and olives; and the silkiest crème caramel you’ve ever tasted. Bringing together Bartlow’s most trusted recipes and techniques and the storytelling of Laurie Woolever—longtime collaborator of Anthony Bourdain— Essentially Basque captures the spirit of Spanish culture and distills one of the world’s most celebrated food regions into dishes any home cook can master.

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Bagels, Schmears, and a Nice Piece of Fish - Cathy Barrow Cover Art

Bagels, Schmears, and a Nice Piece of Fish

Bagels, Schmears, and a Nice Piece of Fish A Whole Brunch of Recipes to Make at Home by Cathy Barrow

A playful-yet-comprehensive cookbook that lets anyone create bagels, schmears, and other deli favorites at home. Bagel lovers rejoice! This delightful cookbook makes it easy to bake fresh bagels in your own kitchen with just five base ingredients and simple techniques. With advice on mixing the dough, shaping the bagels, proofing, boiling, baking, slicing, and storing, you will be a master bagel-maker in no time. Recipes include two dozen variations on the New York bagel, with classic and innovative flavors ranging from Sesame to Blueberry to Hatch Chile Jack. You'll also find recipes for homemade sweet and savory spreads, schmears, pickles, and other deli mainstays like Home-Cured Lox and Chicken Salad. With suggested menus for fun brunches and gatherings, photos of finished food and step-by-step techniques, and a charming deli aesthetic, this is both a comprehensive baking resource and a playful guide to making one of America's best-loved foods. BAGELS ARE EASY BAKING: This book brings bagels to the home baker with step-by-step recipes for making classic New York bagels, even in the smallest kitchen. And it's not about the water! It's about just five ingredients and straightforward technique. AWARD-WINNING AUTHOR: Cathy Barrow is an award-winning cookbook author. She's been recognized by IACP and the James Beard Foundation for her work on Mrs. Wheelbarrow's Practical Pantry and Pie Squared , respectively. Perfect for: • Home bakers and cooks who love bagels • Bread enthusiasts looking for a new project • New Yorkers who live elsewhere and want to make a classic NY bagel at home

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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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Oversharing - Cortney LaCorte Cover Art

Oversharing

Oversharing Anytime Snacks, Everyday Dinners, and Cooking for Company by Cortney LaCorte

Meet Cortney LaCorte, your new best friend who overshares everything: run-don’t-walk recipes, immediate add-to-cart shopping hauls, her that’s-so-relatable daily grind, and all the hilarious hijinks along the way. "Equal parts Southern soul, cocktail-hour glamour, and laugh-out-loud kitchen wisdom." —Clea Shearer, New York Times bestselling author and co-founder of The Home Edit The Nashville-based food and lifestyle creator, known online as @cheesegal, got her start crafting over-the-top cheeseboards for country music’s elite and going viral for her elevated bite-sized snacks (caviar on a saltine? yes, please!) and airplane cocktails (pro tip: carry on your own Bloody Mary accoutrements). Now, in her debut cookbook, Cort conveys how she makes every meal feel special, whether it’s a Tuesday night home alone or a feast for friends. Oversharing is filled with comforting recipes that are organized into playful chapters for every meal and moment. Want to unwind with guilt-free reality TV? Settle in for one of Cort’s famous Bougie Couch Snacks, like Chili Crisp Elevated Popcorn . Too tired to cook? Consider Caesar Salad Meatball Smash Burgers and Pantry Puttanesca Pasta your new favorite Weak-Night Dinners. Impress your guests with When to Wow’s Whole Bottle of Cab Pot Roast and Raise the Bar’s Dirty Like the Cumberland Martini , extra dirty and extra shaken, naturally. Then finish it all off with Kar’s Potato Chip and Pecan Cookies , a Dessert You Won’t Desert. Plus, Cort dishes out practical advice, including her ten kitchen commandments (leave your butter on the counter—and make sure it’s salted) and even a culinary dictionary (“cocktail cardio” anyone?). With easy, flavor-forward recipes and hilarious anecdotes you’ll want to immediately text to your best friend, Oversharing reminds us that the best meals, and the best moments, are meant to be shared.

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Nantucket Open-House Cookbook - Sarah Leah Chase Cover Art

Nantucket Open-House Cookbook

Nantucket Open-House Cookbook by Sarah Leah Chase

From the co-author of The Silver Palate Good Times Cookbook , an array of inventive seasonal recipes perfect for entertaining. "Chase's recipes make me feel like a really good party is about to happen." —Barbara Kafka, Vogue Share in Sarah Chase's passions for the best of foods and the best of times: Over 275 original recipes are presented for the perfect lazy weekend porch brunches, sunny beach picnics, late night get-togethers, chilly evenings by the fireplace, and gala holiday gatherings. Nantucket Open-House Cookbook is a must for anyone from Maine to Monterey who is enthusiastic about serving outstanding cuisine all year round. AN OPEN-HOUSE SAMPLER: Orange Rosemary Muffins with Sliced Duck Breast Nantucket Scallop Bisque Oysters with Bacon and Balsamic Beurre Blanc Chicken and Apricot Salad with Double-Mustard Mayonnaise Spicy Codfish Cakes Remoulade Soft-Shell Crabs with Smoked Salmon and Bacon Butter Casserole of Sweet Potatoes and Pears French Nut Icebox Cake Honeymoon Torte Applesauce Cake with Carmel Glaze Chocolate Berry Bread Pudding Purple Plum Crunch Bûche de Noël "[Chase's] cuisine is imaginative. . . . An attractive, useful cookbook." — Library Journal

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Food52 Simply Genius - Kristen Miglore, James Ransom & Eliana Rodgers Cover Art

Food52 Simply Genius

Food52 Simply Genius Recipes for Beginners, Busy Cooks & Curious People [A Cookbook] by Kristen Miglore, James Ransom & Eliana Rodgers

100 of Food52’s simplest, most rule-breaking recipes yet to help beginners and other time-strapped cooks build confidence in the kitchen, from the New York Times bestselling Genius series. IACP AWARD WINNER • ONE OF THE NEW YORKER ’S FIFTEEN ESSENTIAL COOKBOOKS • ONE OF THE BEST COOKBOOKS OF THE YEAR: Los Angeles Times, Epicurious There’s no better way to learn how to make great food than to stand at the elbow of a skilled cook, ask questions, and watch their every move. In Simply Genius , Food52 founding editor and Genius Recipes columnist Kristen Miglore gives you access to genius cooks like Samin Nosrat (Buttermilk-Marinated Roast Chicken), Dr. Jessica B. Harris (Mayonnaise d’Avocat), Yotam Ottolenghi and Sami Tamimi (Roasted Butternut Squash & Red Onion with Tahini & Za’atar), Gonzalo Guzmán (Frijoles Negros de la Olla), Leah Chase (Rice Pancakes with Ham & Tomato-Basil Sauce), Heidi Swanson (Farro & Olive Salad), Jacques Pépin (Fresh Tomato Sauce), and more, as they share their brilliant cooking tips through a collection of essential recipes.   Miglore packs the book with helpful visuals (like brilliant doneness charts for everything from chicken to eggs to cake), illustrated step-by-step diagrams to show you smarter ways to prep (handling hot chiles, neatly separating eggs, tricking herbs into staying fresh), and myth-busting truths that make cooking so much more welcoming (no, you don't have to soak your beans before you cook them; no, you don't have to soften butter to make chocolate chip cookies).    Primers on common woes and how to fix them tell you how to rescue your dinner when things go wrong, and how to make sure everything’s smoother next time. And once you get a recipe down, Miglore shares “3 More Ways” to use that new technique to make even more rewarding meals. More than 150 recipes and variations teach you building blocks, fit easily into your life, and prove that all of us can become genius cooks when we have the right teachers.

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Shake Shack - Randy Garutti, Mark Rosati, Danny Meyer & Dorothy Kalins Cover Art

Shake Shack

Shake Shack Recipes & Stories: A Cookbook by Randy Garutti, Mark Rosati, Danny Meyer & Dorothy Kalins

Shake Shack’s first-ever cookbook, with 70 recipes and plenty of stories, fun facts, and pro tips for the home cook and ShackFan, as well as 200 photographs.   Follow Shake Shack’s journey around the world; make your own ShackBurgers, crinkle-cut fries, and hand-spun frozen custard shakes at home; and get a glimpse into the culture, community, and inner workings of this global phenomenon.

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Cocked and Boozy - Brooke Barbier Cover Art

Cocked and Boozy

Cocked and Boozy An Intoxicating History of the American Revolution by Brooke Barbier

"A jaunty survey of 18th-century drinking and its ramifications for resistance, rebellion and economic resilience. . . . Barbier's observations about alcohol's influence provide a shot of national self-awareness, especially as America celebrates its 250th year." — New York Times America's founding generation drank a staggering amount of alcohol by today's standards. It influenced their politics, built and sustained their relationships, and drove the economy. Booze was not a small part of colonial society, nor covertly consumed in private spaces—it was integral to American life.  Historians have been reluctant to discuss the influence of alcohol on the founding of the United States, but it is necessary if we want to gain a full picture of the movement—it's time to reveal the drunken side of the American Revolution.   In Cocked and Boozy —two of Benjamin Franklin's two hundred terms for drunkenness—public historian Brooke Barbier examines the role that alcohol played in spurring, binding, and winning the American Revolution and how it shaped the nascent United States. Every chapter concludes with an eighteenth-century cocktail recipe made for modern tastes, so readers can participate in their own historic tippling. The intoxicating story begins in 1763 after the end of the French and Indian War and spans until 1800, with the presidential election of Thomas Jefferson. During these nearly four decades, Americans witnessed unprecedented disorder and prodigious growth, and through it all—powering it, in fact—was alcohol. Put simply, drink helped transform British subjects into Americans.  

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The Art of Greek Cookery - The Women of St. Paul's Greek Orthodox Church Cover Art

The Art of Greek Cookery

The Art of Greek Cookery by The Women of St. Paul's Greek Orthodox Church

The Greek's zest for good living, good food, and good wine has given his country a culinary art of great distinction. It is an infinitely interesting cuisine, yet little has been written of its intricacies and characteristic flavors. Recipes for the most part have been handed down from mother to daughter, without being formally recorded in a cookbook for modern Greek homemakers or for anyone else wishing to duplicate the dishes in his own kitchen. Today, more than ever, people are visiting Greece and the Greek Islands, returning with haunting memories of delicate pastries, skewered lamb flavored with oregano and garlic, tantalizing casseroles, and delicious vegetables bathed in rich golden sauces. They, as well as many American home-makers with an inquisitive palate and a desire to increase their repertoire of cooking, will find infinite pleasure between the pages of this book. The Art of Greek Cookery is composed of family recipes, tested and perfected in American kitchens for American cooks. Many dishes nearly forgotten through the years have been included. Some of the mouth-watering recipes are the famous Greek dessert baklava, made with phyllo pastry, nuts, and honey; dolmadakia, stuffed grape vine leaves; moussaka, the popular eggplant and meat dish; and pastichio, made with macaroni, meat, and a rich cream sauce. Also included are special menus; a shopper's guide; an authoritative explanation of Greek feast days, customs, and traditions; and a calendar of major Greek feast days and holidays. The book is delightfully illustrated by Art Seiden. Here is a wholly authentic book on Greek cuisine.

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Royal Icing Cookies - Morgan Beck Cover Art

Royal Icing Cookies

Royal Icing Cookies 45+ Techniques for Stunning & Delicious Edible Art by Morgan Beck

Craft beautiful sweet treats with this guide to royal icing techniques, designs and recipes. Royal icing cookie decoration is the perfect, delicious craft to take any occasion to the next level. Royal Icing Cookies has everything you need to know to make seventy-two delightful cookie designs, from simple and cute, to complex and stunning. With reliable and delicious cookie dough and icing recipes, you'll always feel confident when it's time to start decorating. Explore various piping, layering, texture, and coloring techniques to make anything, from furry pet portraits to elegant bridal motifs. Sweeten your next social gathering with cookie design sets that will make you everyone's favorite guest! *Learn 45+ techniques to decorate royal icing cookies with a professional finish, from lettering to 3D texture. *Cookie designs range from classic holiday and party favorites to versatile themes like florals, witches, plants, outer space, and books. *Dream up your own cookie sets using the inspiration and design chapter, and bake the perfect cookie every time using Morgan Beck's tried-and-true recipe

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An Apple a Day - Karen Berman & Melissa Petitto Cover Art

An Apple a Day

An Apple a Day 365 Recipes with Creative Crafts, Fun Facts, and 12 Recipes from Celebrity Chefs Inside! by Karen Berman & Melissa Petitto

Taking something classic and giving it a new twist, An Apple a Day is a fresh, daily cookbook, filled to the brim with 365 apple recipes carefully selected to reflect the holidays, seasons, and months of the year (Pumpkin-Apple Soup in October; Grilled Turkey Burger with Apple-Chipotle Sauce in July), as well as current culinary trends and decorating projects. Different from other apple cookbooks on the market, this extensive collection of recipes will go far beyond the tried and true apple dishes, to include novel recipes for savory meals such as Risotto with Apples and Crêpes, salads such as Thai-Style Pork Belly with Apples; cocktails such as Frozen Apple Daiquiri—and so much more. Nor will traditional favorites be neglected; the book will offer multiple ways to make applesauce, baked apples, pies, tarts, muffins, crisps, pastries and cookies. The recipes in the book will be accompanied by crafty, room decor and ambience-enhancing projects such as seasonal centerpieces and apple-scented candles, designed for a delightful, multi-sensory apple experience. Notes on apple varieties will instruct on picking the perfect apple for any occasion and sidebars will be used to reflect interesting apple stats, tales from literature and folklore, pairing tips, and surprising apple fun facts. Also sprinkled throughout are quotations and favorite apple recipes shared by some of today's popular celebrity chefs, reflecting a variety of different cultures and styles of cuisine, such as Michael Gilligan and Ian Kittichai. See, smell, and best of all taste for yourself, hundreds of ways to enjoy one of the world's most versatile fruits of all time.

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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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101 Things To Do With A Cake Mix - Stephanie Ashcraft Cover Art

101 Things To Do With A Cake Mix

101 Things To Do With A Cake Mix by Stephanie Ashcraft

The New York Times– bestselling phenomenon. "From Hawaiian Pineapple to luscious Lemonade Cake, the recipes are foolproof ways of faking homemade." — First for Women   Move over Betty Crocker— 101 Things to Do with a Cake Mix  will amaze your friends and leave them Jell-O green with envy! From Snickers Surprise Cookies to Christmas Rainbow Poke Cake, it's the best thing to happen in the kitchen since your last romantic rendezvous! So what are you waiting for? Grab a cake mix, whip up some goodies, and throw some flour on your face so it looks like you spent days in the kitchen.   Simple and sweetly satisfying recipes include Heavenly Brownies, German Chocolate Bars, Easy Snicker Doodles, Choco Sandwich Cookies, Lemon-Lime Refrigerator Cake, Valentine Love Cake, Peppermint Cake, Swiss-Chocolate Dump Cake, Pistachio Pound Cake, Quick and Easy Cornbread, Jack-O-Lantern Cake, Delicious Dirt, and more.

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Preppy Kitchen Everyday Baking - John Kanell Cover Art

Preppy Kitchen Everyday Baking

Preppy Kitchen Everyday Baking Because It's Always Time for Dessert (A Cookbook) by John Kanell

From New York Times bestselling cookbook author and beloved social media star John Kanell a.k.a. @PreppyKitchen, a collection of recipes designed for everyday baking—easy to start, hard to resist, and always worth it. You can make these recipes on a weeknight or on a whim: one-bowl cakes, muffins and quick breads, cookies and bars, and cakes that look impressive but demand little time or technique. New York Times bestselling author John Kanell has developed them just the way he does for his online baking destination Preppy Kitchen. You won’t need special tools beyond a stand mixer or hand mixer, and for ingredients—just basic pantry staples. Think butter, flour, sugar, and other supermarket items. Nothing fancy. Designed to fit into busy days, these recipes make it easy to bake anytime—whether you really need something for a special occasion, a bake sale, a party or potluck, or simply because you really need a snack from scratch. Inside, you’ll find these recipes and many more: - Breakfast Bakes : Rum Raisin Cinnamon Rolls, Biscuits Three Ways, Berry-Orange Turnovers - Muffins, Quick Breads, and Yeasted Breads : Grapefruit Poppy Seed Muffins, English Muffins, Buttermilk Dinner Rolls - Cookies, Brownies, and Bars : Cherry Pie Bars, German Chocolate Brownies, Pumpkin Spice Snickerdoodles - Cakes : Angel Food Loaf Cake, Classic Swiss Roll, Coconut Sheet Cake - Air-Fryer Sweets : Apple Crumb Cake, Triple Chocolate Lava Cakes - Pies, Tarts, and Make-Ahead Desserts: Limoncello Meringue Pie, Pear and Buttered Rum Crisp, Vanilla Bean Semifreddo A former math and science teacher, John brings his superpowers of clarity and consistency to every page so that bakers both new and experienced can bake with confidence and delight.

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Sheet Pan Suppers - Molly Gilbert Cover Art

Sheet Pan Suppers

Sheet Pan Suppers 120 Recipes for Simple, Surprising, Hands-Off Meals Straight from the Oven by Molly Gilbert

The one-pot meal reinvented, and it's amazingly convenient: Cook complete meals on one sheet pan (sometimes two). Amazingly tasty: Food actually taste better when cooked on a sheet pan, because it uses three techniques—roasting, baking, or broiling—that intensify flavor. And amazingly versatile: Recipes ranging from easy weeknight dinners to special-occasion meals, plus extras like snacks and sides, ten quick brunch dishes, and irresistible, brilliantly creative desserts. Simply amazing. “An ingenious book. It’s all the convenience of a slow-cooker, but the sophistication and creativity of a fine dining restaurant.” —Zoe François, author of Artisan Bread in Five Minutes a Day

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Don't Think About Dinner - Jenn Lueke Cover Art

Don't Think About Dinner

Don't Think About Dinner Save Time and Money with 125+ Easy, Nourishing, Delicious Recipes for Every Meal by Jenn Lueke

NEW YORK TIMES BESTSELLER! Save time, money, and energy with strategic meal planning, grocery lists, and kitchen prep. With over 125 recipes, Don’t Think About Dinner eliminates decision fatigue and makes healthy living effortless, delicious, and even fun! Whether you want to improve your health, cut down food waste (and spending), reduce your mental load, or build new kitchen skills, Don’t Think About Dinner provides everything you need to confidently approach every meal of the day—from shopping and stocking the pantry to storing and reheating leftovers, and everything in between. As a college student, Jenn was struggling with health problems and tired of quick-fix “healthy” recipes that relied on obscure, expensive ingredients that often spoiled before she could finish them. Overwhelmed and frustrated, she felt further from her health goals. So, she made a plan. Or rather, a list—filled with plants and proteins, plus simple recipes to make the most of them. This became the framework for her hugely successful business—and transformed her life. In this engaging, cleverly organized book, Jenn expands on the content that has captivated millions of devoted follows. Unlike a typical cookbook, this comprehensive handbook offers strategies, tools, tips, meal plans, and more, plus over 125 delicious recipes. Jenn includes a wide range of adaptable dishes that suit any vibe, budget, or dietary need, from breakfast and lunch to appetizers, dinner, drinks, snacks, and desserts, including: Goat Cheese and Kale High-Protein Egg Muffins, a quick, satisfying reheatable breakfast Barbecue Chicken Chopped Salad, more filling and budget-friendly than the one from your favorite food chain Street Corn-Inspired Shrimp Skillet, a high-protein dinner done in 30 minutes Sheet Pan Butternut Squash Mac and “Cheese,” a delicious, plant-powered wonder Fudgy Sweet Potato Brownies—so good you’ll forget about the box mix Don’t Think About Dinner is designed to streamline the way you cook and think about your meals. With a fully stocked kitchen and plan in place, you’ll be amazed at how much easier it is to cook nourishing, budget-conscious, standout meals.

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Salt, Fat, Acid, Heat - Samin Nosrat Cover Art

Salt, Fat, Acid, Heat

Salt, Fat, Acid, Heat Mastering the Elements of Good Cooking by Samin Nosrat

“ Salt, Fat, Acid, Heat will make you a better cook” ( Bon Apetit ). Millions of readers and cooks of all levels have radically transformed their skillset thanks to this indispensable cookbook from the chef NPR called “the next Julia Child.” Transform how you prep, cook, and think about food with this visionary master class in cooking by Samin Nosrat that distills decades of professional experience into just four simple elements—from the woman declared “America’s next great cooking teacher” by Alice Waters. Featuring more than 100 recipes from Samin and more than 150 illustrations from acclaimed illustrator Wendy MacNaughton! More than 1 million copies sold! Winner of the James Beard Award and IACP Cookbook Award! Perennial New York Times bestseller! Inspiration for the popular Netflix series! In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat , an ambitious new approach to cooking. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements— Salt , which enhances flavor; Fat , which delivers flavor and generates texture; Acid , which balances flavor; and Heat , which ultimately determines the texture of food—and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time. Echoing Samin’s own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes—and dozens of variations—to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs. Destined to be a classic, Salt, Fat, Acid, Heat just might be the last cookbook you’ll ever need. With a foreword by Michael Pollan. *Named one of the Best Books of the Year by: NPR, BuzzFeed, The Washington Post, Chicago Tribune, Rachael Ray Every Day, San Francisco Chronicle, Elle.com, Glamour, Eater, Newsday, The Seattle Times, Tampa Bay Times, Tasting Table, Publishers Weekly , and more!*

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A Boat, a Whale & a Walrus - Renee Erickson, Jess Thomson & Jim Henkens Cover Art

A Boat, a Whale & a Walrus

A Boat, a Whale & a Walrus Menus and Stories by Renee Erickson, Jess Thomson & Jim Henkens

Simple but elegant seafood recipes from acclaimed James Beard nominated chef and beloved Seattle restaurateur Renee Erickson   One of the country's most acclaimed chefs, Renee Erickson is a James Beard nominated chef and the owner of several Seattle restaurants: The Whale Wins, Boat Street Café, The Walrus and the Carpenter, and Barnacle. This luscious cookbook is perfect for anyone who loves the fresh seasonal food of the Pacific Northwest.   Defined by the bounty of the Puget Sound region, as well as by French cuisine, this cookbook is filled with seasonal, personal menus like Renee’s Fourth of July Crab Feast, Wild Foods Dinner, and a fall pickling party. Home cooks will cherish Erickson’s simple yet elegant recipes such as Roasted Chicken with Fried Capers and Preserved Lemons, Harissa-Rubbed Roasted Lamb, and Molasses Spice Cake. Renee Erickson's food, casual style, and appreciation of simple beauty is an inspiration to readers and eaters in the Pacific Northwest and beyond.   This eBook edition includes complete navigation of recipes and ingredients with hyperlinks throughout the book in the Table of Contents, the menus, and the index.

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Feeding Tiny Bellies: School Lunches - Lily Payen Cover Art

Feeding Tiny Bellies: School Lunches

Feeding Tiny Bellies: School Lunches Over 100 Lunch Boxes and Snacks for Kids by Lily Payen

NEW YORK TIMES BESTSELLER • 100+ simple and creative lunch box recipes for kids, from Lily Payen, author of Feeding Tiny Bellies One day you’re getting ready to feed your little one solids for the first time, and in the blink of an eye, it’s time to send them off to school. It’s an exciting milestone, but transitioning from planning meals and snacks at home to packing and sending daily lunch boxes can be daunting.  In Feeding Tiny Bellies: School Lunches , Lily Payen, mom of four and creator of Feeding Tiny Bellies, is here to take the guesswork out of packing lunches. She shares her recipes for nourishing meals that use everyday pantry staples, are easy to prepare, and are realistic for a parent’s busy schedule.  With filling “brunch box” recipes (Everything Bagel Bites), comforting warm lunches (Broccoli and Cheese Soup), creative sandwiches (Tuna Salad Sandwich Bites), and satisfying after-school snacks (Copycat Cosmic Brownies), you’ll never be in a peanut butter and jelly rut again.

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Cooking School Secrets for Real World Cooks - Linda Carucci Cover Art

Cooking School Secrets for Real World Cooks

Cooking School Secrets for Real World Cooks Second Edition by Linda Carucci

Tips, techniques, shortcuts, sources, inspiration, and answers to frequently asked questions, plus one hundred triple-tested recipes to make you a better cook. Theres no one more qualified than Linda Carucci to reveal the insider secrets and shortcuts that professional chefs use every day. More than just a cookbook, in the ten years since the first edition of Cooking School Secrets for Real World Cooks has made its way into the hands of forty thousand cooks across the United States, this has become an indispensable go-to guide for internal doneness temperatures, what to look for in cooking equipment, and which cooking methods bring out the best in which foods. Each of the one-hundred-plus recipes was tested at least three times, each time by a different cook unprecedented for a cookbook. Recipe testers comments and feedback inspired the books widely praised Sidebars and Recipe Secrets scattered throughout: Whats that green tinge on my potatoes? (Solanine . . . and its toxic.) How can I prepare risotto for company without being held hostage in the kitchen? (Learn restaurant chefs tips and techniques in Secrets to Successful Risotto.) Whats the fuss about all these different salts? (Join Linda as she takes you on a guided tasting of todays most commonly used cooking saltsand spills the beans about why chefs have certain favorites.) Youll appreciate the authors warmth and expertise as a teacher as she takes you step by step through the preparation of classics like Roasted Stuffed Turkey with Pan Gravy, My Grandmothers Baked Stuffed Manicotti with Twenty-Minute Tomato Sauce, and Apple Crisp with Bourbon and SpIce Cream. And then its on to sensational show-stoppers such as Paella with Shellfish, Sausage, and Chicken; Double-Crusted Timpano with Fusilli, Ricotta, and Tender Little Meatballs; and White Chocolate Cheesecake with Oreo Crust and Raspberry Coulis.

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4 Ingredients Student Cookbook - Hamlyn Cover Art

4 Ingredients Student Cookbook

4 Ingredients Student Cookbook by Hamlyn

4 Ingredients Student Cookbook provides a completely new perspective on student cookery; bringing together an exciting collection of delicious yet simple recipes, all requiring only four ingredients. Students will love these no-fuss ideas for mealtimes that provide great food on a budget, with minimum preparation and cooking time. With recipes for breakfasts, comfort food, meals for mates, cakes & bakes and more, there is a food fix for any time hunger strikes - from hangover cures to midnight essay munchies. This book draws upon both the past success of student cookbooks and the current popularity of '4-Ingredient' cookery programmes.

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The Budget Friendly Dry Mix Pantry Cookbook - Steven Spencer Cover Art

The Budget Friendly Dry Mix Pantry Cookbook

The Budget Friendly Dry Mix Pantry Cookbook 100 Homemade Mixes and Easy Recipes for Pancakes, Breads, Soups, Seasonings, and More with Simple Ingredients and Make Ahead Convenience by Steven Spencer

Does your grocery bill keep growing while everyday cooking still feels like a last-minute scramble? You want to serve satisfying homemade food, but measuring ingredients from scratch at every meal takes time. Packaged mixes offer convenience, yet buying separate boxes and seasoning packets can leave your pantry crowded—and ingredients sitting unused. Without a simple system, even a well-stocked kitchen can leave you wondering what to make for dinner. The Budget Friendly Dry Mix Pantry Cookbook by Steven Spencer helps you turn everyday ingredients into practical meal starters you can prepare ahead and use with confidence. Inside, you’ll discover 100 homemade mixes and easy recipes, including 92 dry mixes and starters plus 8 complete dishes that show you how to put them to work. From fluffy pancakes and warm biscuits to comforting soups, flavorful rice dishes, and chocolate brownies, this collection brings make-ahead convenience to the foods you already love. You’ll find: • Breakfast favorites, including pancake and waffle mixes, portioned oatmeal, and savory cheddar grits. • Baking mixes for biscuits, muffins, quick breads, pizza dough, tortillas, and dinner rolls. • Soup and skillet starters featuring lentils, beans, rice, pasta, and everyday pantry staples. • Homemade seasonings, rubs, coatings, gravies, and sauce bases to bring variety to familiar meals. • Cookie, cake, brownie, cobbler, pudding, and warm drink mixes for simple homemade treats. • Clear preparation directions, finished yields, U.S. measurements, metric equivalents, and lists of ingredients to add when cooking. Beyond the recipes, you’ll learn how to compare unit prices, calculate the cost of a prepared serving, choose useful containers, label your mixes, and plan purchases around ingredients you’ll actually use. Seven-day and two-week menu ideas help connect your pantry to your weekly routine, while practical storage guidance explains which ingredients need extra care. Five useful bonuses include ready-to-copy labels, inventory checklists, cost worksheets, measurement and scaling charts, and a dry mix gift guide. Start with a few familiar recipes. Build a pantry that fits your household. Make the next meal easier before the day gets busy. Add The Budget Friendly Dry Mix Pantry Cookbook to your kitchen collection and discover how a little preparation can simplify everyday homemade cooking.

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Milk Street: Cook What You Have - Christopher Kimball Cover Art

Milk Street: Cook What You Have

Milk Street: Cook What You Have Make a Meal Out of Almost Anything (A Cookbook) by Christopher Kimball

Make a meal out of almost anything with this helpful guide to utilizing all your pantry's hidden gems. Stop shopping and start cooking what you have. Your pantry's possibilities are endless. Milk Street will help you transform whatever you already have into bright, bold meals from around the world. Got a can of chickpeas? It can become anything from a quick hummus to a curry spiked with sweet carrots, from a garlicky chickpea soup to a bowl of crispy canned beans with lemon and scallions. Or grab that can of tomatoes from the back of the cabinet. It can become spicy one-pot pasta all'arrabbiata, chilaquiles rojos, a rich shakshuka with poached eggs or a chicken and tortilla soup. Turn to the refrigerator, where eggs and leftover vegetables are the start of cheesy migas, a Spanish tortilla with potato chips or a quick fried rice. Chicken breasts or thighs from the freezer become Hungarian chicken paprikash or hearty chicken salad with green tahini. Cooks in Amalfi, Italy, taught us to turn a wedge of Parmesan and lemons on the counter into a light yet flavorful pesto. And that's just the start. Desserts, too, come together easily with ingredients everyone keeps on hand. These 225 recipes begin with the most common ingredients in your kitchen, but they provide more than a lesson in practicality. They teach an improvisational, creative way to cook. That's when cooking becomes an adventure.

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Six California Kitchens - Sally Schmitt Cover Art

Six California Kitchens

Six California Kitchens A Collection of Recipes, Stories, and Cooking Lessons from a Pioneer of California Cuisine by Sally Schmitt

Winner of a 2023 IACP Cookbook Award and the Golden Poppy Book Award in the Glenn Goldman Cooking category Six California Kitchens is the quintessential California cookbook, with farm-to-table recipes and stories from Sally Schmitt, the pioneering female chef and original founder of the French Laundry. "Schmitt, the founder of California’s famed French Laundry restaurant, reflects on the food that defined her life, in this sumptuous collection of recipes and tales from the kitchens that inspired them. [...] Fans of Alice Waters won’t want to miss this delectable page-turner."—Publishers Weekly Sally Schmitt opened The French Laundry in Yountville in 1978 and designed her menus around local, seasonal ingredients—a novel concept at the time. In this soon-to-be-classic cookbook, Sally Schmitt takes us through the six kitchens where she learned to cook, honed her skills, and spent her working life. Six California Kitchens weaves her remarkable story with 115 recipes that distill the ethos of Northern California cooking into simple, delicious dishes, plus evocative imagery, historic ephemera, and cooking wisdom. With gorgeous food and sense-of-place photography, this is a masterful, story-rich cookbook for home and aspiring chefs who cook locally and seasonally, food historians, fans of wine country, and anyone who wants to bring the spirit of Northern California home with them. CALIFORNIA CONNECTION: This is a California cookbook from a native Californian chef, who founded one of the most well-known and revered restaurants in California (and in the world). The book was written, photographed, and designed by members of Sally's family. PERSON OF NOTE: Sally Schmitt is the great unsung hero of California cuisine, a pioneer of the farm-to-table movement, and original founder of the French Laundry restaurant in Napa Valley. This book celebrates a respected, reputable chef and shares a collection of her best recipes from a lifetime of cooking. COMPELLING PACKAGE: This book is full of evocative images of Napa Valley, rustic kitchens, and the rugged California coastline. With lifestyle photography that offers a peek into the history of Northern California and its food revolution, this book will appeal to readers with its lovely design and package—but they'll stay for the inspiring story and approachable recipes. Perfect for: • Home cooks who cook locally and seasonally, who live in California, or who enjoy California cuisine • Foodies who collect regional cookbooks rich with history and visuals • People who bought Twelve Recipes, Zuni , and Gjelina • Fans of the French Laundry and Alice Waters

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Bake Smart - Samantha Seneviratne Cover Art

Bake Smart

Bake Smart Sweets and Secrets from My Oven to Yours by Samantha Seneviratne

New York Time 's "The Best Cookbooks of 2023" Bon Appetit 's "The Best 23 Cookbooks: Fall 2023" Eater 's “The 16 Best Cookbooks of Fall 2023” Tasting Table 's "27 Cookbooks We're Looking Forward To In Fall 2023" NY Mag' s "The Best Fall Cookbooks, According to Our Kitchen and Dining Writer" Simply Recipe 's "These 12 New Cookbooks of Fall 2023 Make the Best Gifts" Oprah Daily 's "The Best Cookbooks for Holiday Pie Inspiration" Critically acclaimed baking expert and media star Samantha Seneviratne dispels common baking myths and fears—and shares 100 of her favorite irresistible recipes in this must-have dessert cookbook. Star baker Samantha Seneviratne wants to tell you the baking secrets of industry pros for baking from scratch: You can   soften butter in a microwave in seconds, without melting it. Don’t bother sifting flour. No stand mixer? No problem—you can mix it by hand. Test the doneness of a cake without toothpicks (who actually has those?). Make a custard with a dump and stir method. Tempering schmempering. Break free from common baking myths, fears, and unnecessarily fussy procedures, with  Bake Smart,  a beautiful cookbook for bakers filled with Sam’s tips and warm reassurances plus 100 stunning, mouth-watering and easy baking recipes that are surprisingly achievable for any home baker. Chapters are organized by main baking ingredient (Butter; Sugar; Eggs; Flour, Nuts & Cocoa; and Yeast), each starting with a quick intro to break down the fundamentals of baking, as well as core pastry recipes—like Basic Custard, Any-Nut Frangipane, and Rough Puff Pastry—that are easy to master and return to again and again. And each chapter includes recipes for delicious, modern-yet-timeless sweets: Stuffed S’more CookiesLemony Hibiscus DoodlesRaspberry Rye Balsamic TartBurnt Caramel Basque CheesecakeCaramelized Banana Cream Cornflake TartPassion Fruit and Pineapple Upside Down CakeGianduja RugelachMaple Tahini Chocolate Skillet CakeBig and Fluffy Lemon and Orange BunsChocolate Sesame Swirl BreadLinzer CookiesApricot Cardamom Buns

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Gather Around My Table - Kay Chun Cover Art

Gather Around My Table

Gather Around My Table Simple, Flavorful Recipes from My Global Pantry: A Cookbook by Kay Chun

The debut cookbook from New York Times Cooking contributor Kay Chun, featuring 100 accessible, globally inspired recipes for every table. “A master class in recipe writing and home cooking. Here is an artist who cooks with a quiet restraint that makes you lean in. There’s a precision to Kay Chun’s recipe development style, yet whimsy in the way she combines flavors and ingredients that aren’t usually found together.” — Eric Kim, author of Korean American Where does a great recipe come from? For Kay Chun, it’s all about the inspiration. And to a lifelong New Yorker, inspiration is all around. Drawing from a global pantry of ingredients—the Korean influences she grew up with and the many flavors that have shaped her—she shares fresh yet familiar dishes the whole family will love. Gather Around My Table embraces cooking without boundaries: dumplings are tossed with butter and Parmesan rather than soy sauce; doenjang steps in for tomato paste, caramelized to add complexity and richness to sauces; kimchi seasoning creates a punchy salad dressing. These are flavor-forward recipes for every day of the week. In Kay Chun’s hands, the question “What’s for dinner?” will never have a boring answer again. • Cooking for a crowd ? Try the Smoky Eggplant Dip with Parsley-Dill Oil , Doenjang Carnitas, or the Marinated Trout Ssam Bar • Dumplings for days ! From Mixed Veggie and Tofu Dumplings to Spicy Boiled Dumplings in Habanero Sesame Oil to a show-stopping Crispy Dumpling Pancake. • Seven different types of extra-special infused rices , like Smoky Kelp Rice , Extra-Nutty Rice , Mushroom Rice , and Roasted Barley Tea Rice . • Easy weeknight dinners from Smoky Soy Sauce Chicken and Pantry Pasta for Tinned-Fish Lovers to Crispy Sesame and Shredded-Wheat Cutlets and Spiced and Caramelized Tofu Noodle Bowls . • Salads and veggie sides like the Italian Chopped Salad with Fried Hot Peppers , Mixed Chicories in a Caper-Raisin Vinaigrette, or a stunning Mushroom and Swiss Chard Galette . • Crowd-pleasing desserts like Sticky Date Snacking Cake with Salted Caramel Sauce , Coconut and Passion Fruit Eton Mess , and Cherry Cornmeal Torte .

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Humphrey Slocombe Ice Cream Book - Jake Godby, Sean Vahey & Paolo Lucchesi Cover Art

Humphrey Slocombe Ice Cream Book

Humphrey Slocombe Ice Cream Book by Jake Godby, Sean Vahey & Paolo Lucchesi

Indulge yourself with one of the fifty ice cream recipes in this collection from the popular San Francisco shop. With a hoard of Twitter followers, a heaping helping of controversy, and a rich supply of attitude and humor, Humphry Slocombe is not your average ice cream shop. Yet the ice cream is what matters, and they make it in dozens of glorious, unique, and delightful flavors. This tasty book collects fifty recipes for these idolized and iconoclastic flavors, as well as surprising sundae combinations and popular toppings such as marshmallow and crumbled curry cookie. More than fifty color photographs, dozens of graphics and drawings, and first-person essays and scenes from the shop present a delicious foray into this scoop of San Francisco's incredible food scene.

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The Bengali Five Spice Chronicles, Expanded Edition - Rinku Bhattacharya Cover Art

The Bengali Five Spice Chronicles, Expanded Edition

The Bengali Five Spice Chronicles, Expanded Edition Exploring the Cuisine of Eastern India by Rinku Bhattacharya

WINNER GOURMAND COOKBOOK AWARD for Best Indian Cuisine Cookbook “What a seductive book this is, a tantalizing world of flavors waiting to be cooked, tasted, experienced . . . but the scope of the book is much larger, including a personal and well-told story of Bengali cuisine. I love this book!” — Deborah Madison, author of The New Vegetarian Cooking for Everyone Now expanded with over 60 new recipes and a new photo section, this perennial favorite of Bengali cuisine is more comprehensive than ever! Bengalis have been compared to the French in terms of food-obsessed peoples, as dining and entertaining are such an integral part of the culture. This book begins with a thorough introduction to Bengali culture and cooking, including sections on spices, ingredients, and equipment. Following are recipe chapters (incorporating a balance of traditional and contemporary recipes) on Rice & Breads, Lentils, Fried Vegetables and Fritters, Vegetarian First Courses, Vegetarian Entrees, Eggs, Fish, Chicken & Poultry, Meat Dishes, Chutneys & Relishes, Drinks & Snacks, and Desserts. Includes 200 easy-to-follow recipes, including a new chapter on globally-influenced Bengali favorites, plus sections on spice pastes, spice blends, and essential tools, and sidebars with family anecdotes and historical and cultural information. Sample recipes: Chicken Kacchi BiryaniHaleem (Lentil, Meat and Cereal Porridge)Creamed Spinach with Mustard (Shorshe Saag) Bengali Golden Fragrant Rice Fish in Light Ginger Gravy (Halka Pabda Maacher Jhol) Saffron Rice with Meatballs (Moti Churi Biryani) Yellow Split Peas with Cauliflower and Radishes (Mulo ar Kopir Data Diye Motor Dal)Pepper-Spiced Bengali Vegetable StewLightly-spiced Pan fried Eggplant (Begun Bhaja) Channa Pudding (Channar Payesh) Cottage Cheese Cakes (Sandesh)

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Moribyan's Kitchen - Hajar Larbah Cover Art

Moribyan's Kitchen

Moribyan's Kitchen 100 Craveable Comfort Food Recipes: A Cookbook by Hajar Larbah

100 unfussy, comfort food recipes from the creator of Moribyan, including 30-minute dinners, one-pot and sheet pan suppers, popular restaurant remakes, decadent desserts, and the flavorful Moroccan and Libyan dishes she grew up on. On her wildly popular online platform, Moribyan, Hajar Larbah is known for sharing crave-worthy dishes that always deliver on flavor and quality without being overly complicated. With her carefully crafted recipes perfected for home cooks, from internet-famous comfort foods like Lasagna Soup to globally inspired dishes like Creamy Butter Chicken , Hajar’s cooking brings big flavor without the fuss. In Moribyan's Kitchen , Hajar presents 100 recipes for every meal that are bold, cozy, and super easy. You'll find cherished family recipes for the Moroccan and Libyan meals she grew up on in addition to inventive restaurant remakes that bring the excitement of viral dishes right into your kitchen. There's even a whole chapter devoted to quick and easy, weeknight-friendly options. The diverse range of recipes are sure to satisfy any craving, with chapters including: Breakfast and Brunch: Cinnamon Roll Pancakes; Fried Chicken, Egg, and Cheese Biscuit Sandwiches; Strawberries and Cream Croissant French Toast Bake Weeknight Wins: Honey Harissa Glazed Lamb Chops; French Onion Pasta; Chicken Shawarma Sheet Pan Bake Restaurant Remakes: Din Tai Fung Cucumber Salad; Taco Bell Cheesy Gordita Crunch; Costco Chicken Bake Sweet Treats: Tiramisu Brownie Bars; Cookies & Cream Tres Leches Cake; White Chocolate Raspberry Cheesecake Middle Eastern: Zaalouk (Moroccan Roasted Eggplant Dip); Embatna (Libyan Fried Potatoes Stuffed with Beef); Djaj Mhammar (Moroccan Roasted Chicken Oven Bake) For Hajar, cooking is the ultimate expression of love, and Moribyan's Kitchen is designed to make the comfort of a home cooked meal accessible to everyone.

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Winter in the Highlands - Flora Shedden Cover Art

Winter in the Highlands

Winter in the Highlands Eating, Drinking and Celebrating in Scotland by Flora Shedden

Banish the winter blues, embrace the stark beauty of the colder months and step into an invitingly warm world of comfort and culinary delight. In this her eagerly anticipated fourth cookbook, food writer, acclaimed bakery owner and Bake Off semi-finalist Flora Shedden invites readers on a joyous, heart-warming journey through the enchanting winter season in Scotland, celebrating the region’s rich and distinctive culinary heritage and cherished festive traditions. Offering creative, deliciously do-able savoury and sweet recipes that cater for the entire winter season, it includes a mix of both traditional dishes and modern alternatives, as well as tips to get ahead for Christmas, Hogmanay and Burns Night, ensuring your table is always graced with warmth and flavour from the first snowfall to the final thaw. Set against the backdrop of Scotland’s dramatic landscapes and picture-post­card wintertime charm, it is a stunning culinary adventure that is nothing short of magical.

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Essentials of Cooking - James Peterson Cover Art

Essentials of Cooking

Essentials of Cooking by James Peterson

In this unrivaled practical guide, one of America's most widely respected cookbook authors distills his vast knowledge and experience into the 100 essential techniques that every cook needs to know. Seven hundred and fifty photographs unravel the mysteries of the method and provide practical application on the spot. Each technique is further explained in terms of how it makes the food taste: What happens, for example, if you cook the fish in butter versus oil? Why does roasting make vegetables taste so good? How do you decide whether you want to make a chicken stew or sautT? Here are answers to just about every cooking question, from the simple to the sublime: how to boil an artichoke or cook a soft-boiled egg, or how to clean soft-shell crabs or even butcher and roast a whole saddle of lamb. Knowing how to execute a technique makes you efficient; knowing why you've chosen that technique makes you a master.

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Barefoot Contessa Back to Basics - Ina Garten Cover Art

Barefoot Contessa Back to Basics

Barefoot Contessa Back to Basics Fabulous Flavor from Simple Ingredients: A Cookbook by Ina Garten

#1 NEW YORK TIMES BESTSELLER • The essential Ina Garten cookbook, focusing on the techniques behind her elegant food and easy entertaining style, and offering nearly a hundred brand-new recipes that will become trusted favorites Ina Garten’s bestselling cookbooks have consistently provided accessible, subtly sophisticated recipes ranging from French classics made easy to delicious, simple home cooking. In Barefoot Contessa Back to Basics , Ina truly breaks down her ideas on flavor, examining the ingredients and techniques that are the foundation of her easy, refined style. Here Ina covers the essentials, from ten ways to boost the flavors of your ingredients to ten things not to serve at a party, as well as professional tips that make successful baking, cooking, and entertaining a breeze. The recipes—crowd-pleasers like Lobster Corn Chowder, Tuscan Lemon Chicken, and Easy Sticky Buns—demonstrate Ina’s talent for transforming fresh, easy-to-find ingredients into elegant meals you can make without stress. For longtime fans, Ina delivers new insights into her simple techniques; for newcomers she provides a thorough master class on the basics of Barefoot Contessa cooking plus a Q&A section with answers to the questions people ask her all the time. With full-color photographs and invaluable cooking tips, Barefoot Contessa Back to Basics is an essential addition to the cherished library of Barefoot Contessa cookbooks.

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Zoë Bakes Cookies - Zoe Francois Cover Art

Zoë Bakes Cookies

Zoë Bakes Cookies Everything You Need to Know to Make Your Favorite Cookies and Bars [A Baking Book] by Zoe Francois

NEW YORK TIMES BESTSELLER • The expert baker and author behind Zoë Bakes Cakes and Zoë Bakes on the Magnolia Network takes us through her life with 75 cookies and bars from her Vermont roots and Midwestern living. “A magical book for every cookie lover.”—Dorie Greenspan, James Beard Award–winning and New York Times bestselling author There are countless ways to make a cookie. Whether it’s thin and crispy or soft and cakey, everyone has a different version they crave. In Zoë Bakes Cookies , Zoë François shares the classic cookie recipes every home baker wants to master and adds in some personal favorites from different eras in her life. She takes you through recipes from her hippie days in Vermont, with Ultra-Peanut Butter Cookies and Coconut Oatmeal Raisin Cookies . You get a chance to step into Bubbe and Granny’s kitchens, where Zoë has adapted their recipes like Lemon Lavender Shortbread Cookies and Chocolate Caramel Matzo . You'll find old favorites from her college cookie cart days, with recipes like Zoë's Perfect Chocolate Chip Cookies and Smash Cookies . She has you covered beyond cookies as well, with Blueberry Gooey Butter Bars and Cocoa Nutella Brownies —you’ll have plenty to bring to your next potluck or holiday cookie swap. With her easy-to-follow recipes, Zoë shows you how to make delicious cookies that touch on nostalgia while also helping you alter them to fit your ideal cookie needs today.

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Taste of Home Cozy Comfort Recipes - Taste of Home Cover Art

Taste of Home Cozy Comfort Recipes

Taste of Home Cozy Comfort Recipes 250+ Crave-worthy recipes for any-night meals and family gatherings by Taste of Home

Wrap yourself in the warmth of home cooking with Taste of Home Cozy Comfort Food ! This is the ultimate collection for anyone who believes the best memories are made in the kitchen and shared around the table. Filled with more than 250 feel-good favorites, this cookbook is your invitation to dig into the hearty, stick-to-your-ribs dishes that warm the soul. Imagine serving up succulent meatloaf just like mom used to make, or a bubbling, cheesy casserole that fills the whole house with an irresistible aroma. Each recipe comes from a real home cook and is paired with a beautiful, full-color photo, so you know exactly what deliciousness awaits. It’s like having a friend in the kitchen, guiding you to create those perfect, comforting meals. Inside, you’ll find everything you need to satisfy your cravings: 250+ Crave-Worthy Recipes: From golden fried chicken and creamy mac and cheese to savory soups and decadent desserts, discover new favorites and timeless classics for any meal of the day. A Photo for Every Recipe : Be inspired by gorgeous, full-page photography that brings each dish to life and makes choosing your next meal a joy. Specialty Chapters You’ll Love: Uncover the secrets to ultimate indulgence in the "Million-Dollar Recipes" chapter, find easy weeknight solutions with slow-cooker and air-fryer favorites, and get meals on the table fast with a bonus chapter of 30-minute dishes. Something for Every Occasion: Whether you need a quick weeknight dinner, crowd-pleasing party appetizers for the big game, or a show-stopping dessert, you’ll find the perfect recipe right here. Tried-and-True Tips : Get the most out of your time in the kitchen with helpful shortcuts, substitutions, and clever tips from fellow home cooks. Taste of Home Cozy Comfort Food brings you the heartwarming dishes that families ask for again and again. These are the recipes that never go out of style—the ones that gather everyone together and create memories that last a lifetime.

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The Donut Daddy Cookbook - Anthony Randello-Jahn Cover Art

The Donut Daddy Cookbook

The Donut Daddy Cookbook Sugar & Seduction in 69 Recipes [A Dessert Cookbook] by Anthony Randello-Jahn

TikTok sensation The Donut Daddy is here to play with 69 seductive dessert recipes for getting all hot and bothered in the kitchen. Tantalizing heat, magical ecstasy, and sigh-inducing satisfaction is what pastry chef and bakery owner Anthony Randello-Jahn, The Donut Daddy, has waiting for you in the kitchen. The art of pastry making is more than just throwing ingredients together—it’s about tapping into your deepest desires. In The Donut Daddy Cookbook , Anthony blends sensuality with visually stunning gastronomy, showcasing the true beauty and sinful complexity of desserts across 69 alluring recipes. Let him take you by the hand as he guides you through setting up your pantry in the Foreplay chapter, then get your hands working in the Decadent Desires chapter. Each recipe has a tongue-and-cheek headnote followed by detailed steps like how to properly caress your doughs into submission, fill them with flavorful creams or cover in sticky glazes, and bake them until golden and ready to consume. Learn how to create delectable delicacies that will always leave you satisfied, including: My Pleasure Bombs Alpine Affair Cakes Jam and Cream Split Sweet Sin Cruller Black Raspberry Rendezvous Truffles Sticky Cinnamon Buns From custards to cakes and doughs to glazes, there are plenty of recipes for taking a moment for yourself in the kitchen.  With wit and a wink, The Donut Daddy Cookbook brings Anthony's seductive persona and tantalizing dessert recipes into home kitchens—and bedrooms—everywhere.

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The Rise - Marcus Samuelsson, Osayi Endolyn & Yewande Komolafe Cover Art

The Rise

The Rise Black Cooks and the Soul of American Food: A Cookbook by Marcus Samuelsson, Osayi Endolyn & Yewande Komolafe

This groundbreaking cookbook from chef, bestselling author, and TV star Marcus Samuelsson celebrates contemporary Black cooking in 150 extraordinarily delicious recipes. It is long past time to recognize Black excellence in the culinary world the same way it has been celebrated in the worlds of music, sports, literature, film, and the arts. Black cooks and creators have led American culture forward with indelible contributions of artistry and ingenuity from the start, but Black authorship has been consistently erased from the story of American food.   Now, in  The Rise , chef, author, and television star Marcus Samuelsson gathers together an unforgettable feast of food, culture, and history to highlight the diverse deliciousness of Black cooking today. Driven by a desire to fight against bias, reclaim Black culinary traditions, and energize a new generation of cooks, Marcus shares his own journey alongside 150 recipes in honor of dozens of top chefs, writers, and activists—with stories exploring their creativity and influence.   Black cooking has always been more than “soul food,” with flavors tracing to the African continent, to the Caribbean, all over the United States, and beyond. Featuring a mix of everyday food and celebration cooking, this book also includes an introduction to the pantry of the African diaspora, alongside recipes such as:    Chilled corn and tomato soup in honor of chef Mashama Bailey Grilled short ribs with a piri-piri marinade and saffron tapioca pudding in homage to authors Michael Twitty and Jessica B. Harris Crab curry with yams and mustard greens for Nyesha Arrington  Spiced catfish with pumpkin leche de tigre to celebrate Edouardo Jordan Island jollof rice with a shout-out to Eric Adjepong Steak frites with plantain chips and green vinaigrette in tribute to Eric Gestel Tigernut custard tart with cinnamon poached pears in praise of Toni Tipton-Martin A stunning work of breadth and beauty,  The Rise  is more than a cookbook. It’s the celebration of a movement.   An Eater Best Cookbook

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The Flavor Bible - Andrew Dornenburg & Karen Page Cover Art

The Flavor Bible

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

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

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The Sopranos Family Cookbook - Allen Rucker, Michele Scicolone & David Chase Cover Art

The Sopranos Family Cookbook

The Sopranos Family Cookbook As Compiled by Artie Bucco by Allen Rucker, Michele Scicolone & David Chase

For fans of The Sopranos —Delicious homestyle Italian recipes and memories from the hit HBO classic series. "A wonderful cookbook . . . simple, well done, and easy to make . . . this book deserves its own Emmy!" —Frank Pellegrino, co-owner Rao's Restaurant and author of Rao's Cookbook Nuovo Vesuvio. The "family" restaurant, redefined. Home to the finest in Napolitan' cuisine and Essex County's best kept secret. Now Artie Bucco, la cucina's master chef and your personal host, invites you to a special feast . . .with a little help from his friends. From arancini to zabaglione, from baccala to Quail Sinatra-style, Artie Bucco and his guests, the Sopranos and their associates, offer food lovers one hundred Avellinese-style recipes and valuable preparation tips. But that's not all! Artie also brings you a cornucopia of precious Sopranos artifacts that includes photos from the old country; the first Bucco's Vesuvio's menu from 1926; AJ's school essay on "Why I Like Food"; Bobby Bacala's style tips for big eaters, and much, much more. So, share the big table with: Tony Soprano, waste management executive: "Most people soak a bagful of discount briquettes with lighter fluid and cook a pork chop until it's shoe leather and think they're Wolfgang Puck." Enjoy his tender Grilled Sausages sizzling with fennel or cheese. Warning: Piercing the skin is a fire hazard. Corrado "Junior" Soprano, Tony's uncle: "Mama always cooked. No one died of too much cholesterol or some such crap." Savor his Pasta Fazool, a toothsome marriage of cannellini beans and ditalini pasta, or Giambott', a grand-operatic vegetable medley. Carmela Soprano, Tony's wife: "If someone were sick, my inclination would be to send over a pastina and ricotta. It's healing food." Try her Baked Ziti, sinfully enriched with three cheeses, and her earthy 'Shcarole with Garlic. Peter Paul "Paulie Walnuts" Gualtieri, associate of Tony Soprano: "I have heard that Eskimos have fifty words for snow. We have five hundred words for food." Sink your teeth into his Eggs in Purgatory-eight eggs, bubbling tomato sauce, and an experience that's pure heaven. As Artie says, "Enjoy, with a thousand meals and a thousand laughs. Buon' appetito!"

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Raw Awakening - Kristen Suzanne Cover Art

Raw Awakening

Raw Awakening Your Ultimate Guide to the Raw Food Diet by Kristen Suzanne

Raw food is energizing people around the world. Eating raw no longer means consuming carrot sticks and boring fruit plates—it's a whole new cuisine and lifestyle. Featuring the same fun and passionate style that has made hers one of the most popular raw food blogs, chef Kristen Suzanne takes readers step by step through the raw food lifestyle: equipping the kitchen, grocery shopping, eating out, dealing with setbacks (and family members!), improving digestion, and losing weight, until eating raw becomes second nature. Plus, the book features 50 fabulous recipes—no cooking required!—for treats like sprouted protein bars, lasagna, soups, brownies, and even cheesecake! Accessible, fun, and packed with information not available anywhere else, this volume is a must-have for anyone who truly cares about health and nutrition.

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Ratio - Michael Ruhlman Cover Art

Ratio

Ratio The Simple Codes Behind the Craft of Everyday Cooking by Michael Ruhlman

Michael Ruhlman’s groundbreaking New York Times bestseller gets at the very “truth” of cooking: it is not about recipes but rather about basic ratios and fundamental techniques. Ratios are the simple proportions of one ingredient to another. Knowing a culinary ratio is not like knowing a single recipe; it’s instantly knowing a thousand. Why spend time sorting through millions of cookie recipes online or in cookbooks? Isn’t it easier to remember 1:2:3? That’s the ratio of ingredients that consistently make a basic, delicious cookie dough: 1 part sugar, 2 parts fat, and 3 parts flour. From there, add anything you want—chocolate, orange zest, walnuts, cinnamon, almond extract, or peanut butter, to name a few favorite variations. Replace white sugar with brown for a darker, chewier cookie. Add baking powder and/or eggs for a lighter, airier texture. Biscuit dough is 3:1:2—or 3 parts flour, 1 part fat, and 2 parts liquid. Vinaigrette is 3:1, or 3 parts oil to 1 part vinegar, and is one of the most useful sauces imaginable, giving everything from grilled meats and fish to steamed vegetables or lettuces fabulous flavor. Change its ratio and bread dough becomes pasta dough; cakes become muffins become popovers become crepes. Once you know the ratio, you no longer need a recipe. Ratio also helpfully teaches readers how the fundamental ingredients of the kitchen—water, flour, butter and oils, milk and cream, and eggs—work together. In a world full of overly complicated recipes, award-winning author Michael Ruhlman delivers an innovative, straightforward book that makes the cooking easier and more satisfying than ever.

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The Official Disney Parks Holidays Cookbook - Pam Brandon & The Disney Chefs Cover Art

The Official Disney Parks Holidays Cookbook

The Official Disney Parks Holidays Cookbook 101 Delicious Disney Recipes for Every Season by Pam Brandon & The Disney Chefs

Create Disney magic at home with this collection of 101 official, never-before-shared recipes from Disney theme parks and resorts to celebrate special days and holidays throughout the year. Most of us have a favorite holiday, a time when family and friends get together to swap stories, share food, and make new memories. There’s no better place to savor the seasons and unforgettable traditions than at the Disney parks, where holidays are celebrated through year-round festival programming and with seasonal offerings from rotating restaurant menus. In The Official Disney Parks Holidays Cookbook , we’ve grouped holiday recipes by a specific season (spring, summer, fall, and winter), plus other meaningful annual moments.  Here’s a sampling of the appetizers, mains, drinks, and desserts that await inside: Spring: Seven Greens Gumbo (Mardi Gras), Outback Skewer (Juneteenth) Summer: Walt's Scotch Mist (Father's Day), Classic Tuna Poke (Fourth of July) Fall: Gluten-Friendly Naan Bread (Diwali), Pumpkin Cookie Ice Cream Sandwiches (Halloween), Holiday Ham Slider with Cranberry-Bacon Jam (Thanksgiving) Winter: Striped Bass Tostada (Día de los Reyes), Gingerbread Beignets with Eggnog Crème Anglaise (Christmas), Key Lime Scallop Ceviche with Chipotle Aïoli (Valentine’s Day) Other celebrations: Mickey Mouse-Shaped Musubi for a birthday, Rolling Boulder Sliders for a graduation This festive volume serves up more than a hundred recipes from across the Disneyland Resort; the Walt Disney World Resort; and Aulani, A Disney Resort & Spa. Some are tried-and-true fan favorites from our restaurants of today and of days past. Newer delights shine in this collection, too. Each is just right for preparing in home kitchens and has been tested by real home chefs. With mouthwatering photographs and advice from Disney chefs, this cookbook is the perfect way to add a dash of Disney magic to your weekdays, parties, and special gatherings.

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Charcuterie - Michael Ruhlman & Brian Polcyn Cover Art

Charcuterie

Charcuterie The Craft of Salting, Smoking, and Curing by Michael Ruhlman & Brian Polcyn

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

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The Ultimate Dry Mix Pantry Cookbook - Jennifer Aniston Lopez Cover Art

The Ultimate Dry Mix Pantry Cookbook

The Ultimate Dry Mix Pantry Cookbook 150 Easy Make-Ahead Mixes for Baking, Breakfasts, Soups, Sauces, and Everyday Meals—With a 30-Day Meal Plan to Save Time, Reduce Waste, and Build a Well-Stocked Pantry by Jennifer Aniston Lopez

Are you tired of spending too much time measuring ingredients, wondering what to cook, and discovering forgotten food at the back of your pantry? Imagine opening your cupboard and finding ready-to-use mixes that help you prepare pancakes, muffins, soups, sauces, side dishes, snacks, and family meals with less effort. The Ultimate Dry Mix Pantry Cookbook gives you a practical way to prepare ahead and make everyday cooking easier. With 150 easy make-ahead mixes and a complete 30-day meal plan, you can turn familiar pantry staples into convenient, flavorful meals while saving time, reducing unnecessary food waste, and keeping your kitchen better organized. Instead of measuring the same ingredients every time you cook, prepare your favorite mixes in advance and have them ready when you need them. Start the morning with a quick oatmeal, pancake, waffle, or granola mix. Prepare a satisfying soup or grain-based lunch with less preparation. Make dinner easier with ready-to-use seasonings, sauces, pasta mixes, rice mixes, and convenient meal starters. Finish with a homemade snack, cocoa, cookie, cake, or dessert mix. Inside this practical cookbook, you'll discover: • 150 easy make-ahead dry mixes for everyday cooking • Pancake, waffle, biscuit, cornbread, muffin, quick-bread, cake, brownie, and cookie mixes • Convenient oatmeal, granola, muesli, hot cereal, and other breakfast mixes • Hearty vegetable, bean, lentil, chicken, and stew mixes for simple lunches and dinners • Homemade sauce, gravy, and seasoning mixes to add flavor without relying on complicated recipes • Rice, pasta, quinoa, couscous, potato, and stuffing mixes for easy side dishes • Trail mixes, snack mixes, hot cocoa, chai, and dessert topping mixes • Convenient meal mixes to help simplify busy family dinners • Clear guidance for preparing, labeling, organizing, and using your dry mixes • Practical ideas for combining mixes with fresh, frozen, canned, and leftover ingredients • A 30-day meal plan showing you how to put the full collection of mixes to use in everyday life • A simple end-of-month pantry reset to help you restock wisely, rotate ingredients, and prepare your favorite mixes again You don't need a pantry filled with expensive specialty products. This cookbook is built around practical ingredients you may already use, including flour, oats, rice, pasta, beans, lentils, grains, herbs, spices, nuts, dried fruit, and other familiar staples. Whether you are cooking for one, feeding a family, preparing for busy weeks, trying to reduce unnecessary food waste, or simply looking for a better way to organize your kitchen, these mixes give you a flexible system that can work with your routine. Prepare your mixes when you have time. Keep them organized. Use them when life gets busy. With The Ultimate Dry Mix Pantry Cookbook, you can spend less time starting meals from scratch and more time enjoying simple, homemade food. Build a better pantry. Save time. Waste less. Make everyday meals easier.

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

Vegetable Simple: A Cookbook

Vegetable Simple: A Cookbook by Eric Ripert & Nigel Parry

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

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Shred Happens: So Easy, So Good - Arash Hashemi Cover Art

Shred Happens: So Easy, So Good

Shred Happens: So Easy, So Good 100+ Protein-Packed Mediterranean Favorites with a Low-Carb Twist; A Cookbook by Arash Hashemi

NEW YORK TIMES BESTSELLER • The creator of Shred Happens shares 100+ low-carb, high-protein recipes―all flavored with Mediterranean and Middle Eastern flair―that he developed to lose 100 pounds. “The beautifully vibrant photographs in this book tell you one thing: This is some seriously body-loving food.”—Kat Ashmore, New York Times bestselling author of Big Bites Arash Hashemi is a regular, food-loving guy who lost 100 pounds by changing the way he eats. He taught himself how to cook to get maximum flavor in minimum time while meeting his macros. His secret? Drawing inspiration from his Persian roots, Mediterranean favorites, and other world cuisines to create crave-worthy spice combinations and sauces for his filling meals. When he started sharing his healthy, easy recipes on social media, they took off, as did his viral low-carb, high-protein Kaizen Pasta. Now, in his debut cookbook, he shares his formula for success: mouthwatering meals built on protein, veggies, and satisfying lower-carb alternatives, dressed up with amazing flavors and sauces. You’ll find: • Shareable Plates: Invite your friends to split Warm Roasted Eggplant with Tahini and Walnuts. • Spreads & Dips: Make dips a lifestyle with Grilled Eggplant Dip ( Baba Ghanoush ) and Garlic Feta Dip. • Salads: Hearty faves like Spicy Tuna Salad and Mediterranean Chicken Salad won’t leave you hungry. • Mains: You’ll crave the main event with Lamb Koftas with Cucumber Dill Yogurt Sauce, Ricotta-Stuffed Eggplant Rolls, and Spicy Walnut Jumbo Scallops. • Pasta & Rice: Pasta Carbonara and “Marry Me” Chicken Pasta will soothe your soul. • Power Bowls: Arash’s viral Salmon Power Bowl and Korean Beef Bowl will crush your macros and your hunger. • Sauces & Salsas: Chili Lime Everything Sauce, Zhoug, Chermoula, and Spicy Yum Yum Sauce are absolute game-changers that elevate the most basic plate of protein and veggies into a whole new dimension. • Desserts: Satisfy your sweet tooth without the carbs with Lemon Ricotta Crepes and Baklava Pancakes. With a philosophy geared toward approachable meals that anyone can make in 30 minutes or less and stunning photography, these recipes deliver soul-satisfying goodness that sets you up for success.

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The Cupcake Diaries (Enhanced) - Katherine Kallinis Berman & Sophie Kallinis LaMontagne Cover Art

The Cupcake Diaries (Enhanced)

The Cupcake Diaries (Enhanced) Recipes and Memories from the Sisters of Georgetown Cupcake by Katherine Kallinis Berman & Sophie Kallinis LaMontagne

In this delectable cookbook and memoir, sisters and stars of the hit TLC series DC Cupcakes inspire readers with their recipe for success: equal parts determination, smarts, and the belief that if you do what you love, you can’t fail. When sisters Katherine Kallinis and Sophie Kallinis LaMontagne took a leap of faith and quit their secure jobs in fashion and finance to open a small cupcakery together, they knew they were risking it all. But from when they were little, their Greek grandmother Babee instilled in them a love of baking and the fire to follow their dreams. From the moment they opened the doors to Georgetown Cupcake, crowds have been clamoring for their sweet, wholesome treats; they sell as many as 10,000 cupcakes a day. And for two seasons, fans have been following their escapades—including making a giant bra, a slot machine, and a wedding gown out of cupcakes—on the hit TLC series DC Cupcakes. Georgetown Cupcake’s meteoric rise is the realization of a dream rooted in the special bond that Sophie and Katherine formed with each other from childhood. The Cupcake Diaries is a tribute to that bond, the memories they share, and the important lessons they learned, both about baking and about life. The book follows the sisters’ personal journey that started in their grandmother’s kitchen years ago. They reveal secrets of their business success and include over thirty delicious recipes, including their bestselling Red Velvet cupcake and their grandmother’s delicious Greek Easter bread. The Cupcake Diaries celebrates what it takes—luck, courage, family support, and determination—to go from dreaming to doing.

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The Oxford Companion to Beer - Garrett Oliver Cover Art

The Oxford Companion to Beer

The Oxford Companion to Beer by Garrett Oliver

1st Place Winner of the 2012 Gourmand Award for Best in the World in the Beer category. For millennia, beer has been a favorite beverage in cultures across the globe. After water and tea, it is the most popular drink in the world, and it is at the center of a $450 billion industry. Edited by Garrett Oliver, the James Beard Winner for Outstanding Wine, Beer, or Spirits Professional, this is the first major reference work to investigate the history and vast scope of beer. The Oxford Companion to Beer features more than 1,100 A-Z entries written by 166 of the world's most prominent beer experts. Attractively illustrated with over 140 images, the book covers everything from the agricultural makeup of various beers to the technical elements of the brewing process, local effects of brewing on regions around the world, and the social and political implications of sharing a beer. Entries not only define terms such as "dry hopping" and "cask conditioning" but give fascinating details about how these and other techniques affect a beer's taste, texture, and popularity. Cultural entries shed light on such topics as pub games, food pairings and the development of beer styles. Readers will enjoy vivid accounts of how our drinking traditions have changed throughout history, and how these traditions vary in different parts of the world, from Japan to Mexico, New Zealand, and Brazil, among many other countries. The pioneers of beer-making are the subjects of biographical entries, and the legacies these pioneers have left behind, in the form of the world's most popular beers and breweries, are recurrent themes throughout the book. Packed with information, this comprehensive resource also includes thorough appendices (covering beer festivals, beer magazines, and more), conversion tables, and an index. Featuring a foreword by Tom Colicchio, this book is the perfect shelf-mate to Oxford's renowned Companion to Wine and an absolutely indispensable volume for everyone who loves beer as well as all beverage professionals, including home brewers, restaurateurs, journalists, cooking school instructors, beer importers, distributors, and retailers, and a host of others.

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Taste & Technique - Naomi Pomeroy Cover Art

Taste & Technique

Taste & Technique Recipes to Elevate Your Home Cooking [A Cookbook] by Naomi Pomeroy

James Beard Award-winning and self-made chef Naomi Pomeroy's debut cookbook, featuring nearly 140 lesson-driven recipes designed to improve the home cook's understanding of professional techniques and flavor combinations in order to produce simple, but show-stopping meals. Naomi Pomeroy knows that the best recipes are the ones that make you a better cook. A twenty-year veteran chef with four restaurants to her name, she learned her trade not in fancy culinary schools but by reading cookbooks. From Madeleine Kamman and Charlie Trotter to Alice Waters and Gray Kunz, Naomi cooked her way through the classics, studying French technique, learning how to shop for produce, and mastering balance, acidity, and seasoning.   In Taste & Technique , Naomi shares her hard-won knowledge, passion, and experience along with nearly 140 recipes that outline the fundamentals of cooking. By paring back complex dishes to the building-block techniques used to create them, Naomi takes you through each recipe step by step, distilling detailed culinary information to reveal the simple methods chefs use to get professional results.   Recipes for sauces, starters, salads, vegetables, and desserts can be mixed and matched with poultry, beef, lamb, seafood, and egg dishes to create show-stopping meals all year round. Practice braising and searing with a Milk-Braised Pork Shoulder, then pair it with Orange-Caraway Glazed Carrots in the springtime or Caramelized Delicata Squash in the winter. Prepare an impressive Herbed Leg of Lamb for a holiday gathering, and accompany it with Spring Pea Risotto or Blistered Cauliflower with Anchovy, Garlic, and Chile Flakes.   With detailed sections on ingredients, equipment, and techniques, this inspiring, beautifully photographed guide demystifies the hows and whys of cooking and gives you the confidence and know-how to become a masterful cook.

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James Beard's Menus for Entertaining - James Beard Cover Art

James Beard's Menus for Entertaining

James Beard's Menus for Entertaining by James Beard

Culinary master James Beard's ultimate guide to entertaining is a must for any host or hostess Expert chef James Beard was passionate about food and even more passionate about entertaining. Beard's cookbooks, with recipes that have delighted for decades—such as duck glazed with honey and curry, and zucchini frittata—have long been a staple in the culinary libraries of home cooks. This thorough guide combines Beard's delicious menus with his expertise on hosting any event from an intimate dinner party to a much larger gathering.   The indispensable tips and advice in  James Beard's Menus for Entertaining  make anything from a lavish champagne breakfast to a festive beach picnic easy for the host and unforgettable for the guests. In addition to his scrumptious tried-and-true recipes, Beard also offers guidance on pairing the perfect wines, liqueurs, and aperitifs to round out your meal. Featuring more than 100 menus, 600 dishes, and Beard's wisdom on everything from planning to plating,  Menus for Entertaining  will make your next event a delectable success.

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Mark Bittman's Kitchen Matrix - Mark Bittman Cover Art

Mark Bittman's Kitchen Matrix

Mark Bittman's Kitchen Matrix More Than 700 Simple Recipes and Techniques to Mix and Match for Endless Possibilities: A Cookbook by Mark Bittman

Bestselling author Mark Bittman anthologizes his popular Matrix series in a boldly graphic new cookbook featuring 400 recipes that emphasize creativity, improvisation, and simplicity as the keys to varied cooking. For years, Mark Bittman has shared his formulas, recipes, and kitchen improvisations in his popular New York Times Eat column, in which an ingredient or essential technique is presented in different variations in a bold matrix. Accompanied by striking photographs and brief, straightforward instructions, these thematic matrices show how simple changes in preparation and ingredient swaps in a master recipe can yield dishes that are each completely different from the original, and equally delicious. In Mark Bittman’s Kitchen Matrix , Mark’s matrices come together to create a collection of over 400 flexible recipes covering vegetables, fruits, meats and chicken, and even desserts. Whether you're cooking up soup (creamy, brothy, earthy, or hearty), freezing ice pops (in fruity, savory, creamy, or boozy varieties), or preparing asparagus (steamed, roasted, stir-fried, or grilled) , following Mark’s approach to culinary improvisation will deliver stand-out results.

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The New Wine Rules - Jon Bonne Cover Art

The New Wine Rules

The New Wine Rules A Genuinely Helpful Guide to Everything You Need to Know by Jon Bonne

There are few greater pleasures in life than enjoying a wonderful glass of wine. So why does finding and choosing one you like seem so stressful?   Now, becoming a happier, more confident wine drinker is easy. The first step is to forget all the useless, needlessly complicated stuff the “experts” have been telling you. In  The New Wine Rules , acclaimed wine writer Jon Bonné explains everything you need to know in simple, beautifully illustrated, easy-to-digest tidbits. And the news is good! For example: A wine’s price rarely reflects its quality. You can drink rosé any time of year. Don’t save a great bottle for anything more than a rainy day.

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Larousse Patisserie and Baking - Editions Larousse Cover Art

Larousse Patisserie and Baking

Larousse Patisserie and Baking The ultimate expert guide, with more than 200 recipes and step-by-step techniques and produced as a hardback book in a beautiful slipcase by Editions Larousse

Larousse Patisserie and Baking is the complete guide from the authoritative French cookery brand Larousse. It covers all aspects of baking - from simple everyday cakes and desserts to special occasion show-stoppers. There are more than 200 recipes included, with everything from a quick-mix yoghurt cake to salted caramel tarts and a spectacular mixed berry millefeuille. Special features on baking for children, lighter recipes and quick bakes, among many others, provide a wealth of ideas. More than 30 extremely detailed step-by-step technique sections ensure your bakes are perfect every time. The book also includes workshops on perfecting different types of pastry, handling chocolate, cooking jam and much more, demonstrated in clear, expert photography. This is everything you need to know about pastry, patisserie and baking from the cookery experts Larousse.

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