Top Cookbooks Ebooks

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The Ultimate Air Fryer Oven Cookbook - Coco Morante Cover Art

The Ultimate Air Fryer Oven Cookbook

The Ultimate Air Fryer Oven Cookbook Easy Recipes That Satisfy by Coco Morante

An accessible book of 100 easy-to-make recipes for delicious dishes prepared in your air fryer, including roasting, frying, baking, dehydrating, and proofing bread. Authorized by Instant Brands. Air fryer ovens are wildly versatile appliances, and the newest model from Instant Brands, ranked #1 in the category, promises to be the best of them all. They have the requisite air fryer basket, as well as an oven rack, baking sheet, and rotisserie spit. The temperature settings are precise and wide-ranging, allowing you to do everything from dehydrating jerky and proofing bread dough to high-heat roasting and broiling.   The Ultimate Air Fryer Oven Cookbook  makes use of all of these functions and more! The recipes include family-friendly breakfasts such as baked oatmeal and breakfast burritos, snacks and appetizers such as vegetable spring rolls and Scotch eggs, and a wide variety of lunches and dinners for vegetarians and omnivores alike. Whether you have a fully equipped kitchen or a studio kitchenette, you can cook wholesome and delicious meals for any occasion, all with one countertop appliance.

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Nutritious Delicious - America's Test Kitchen Cover Art

Nutritious Delicious

Nutritious Delicious Turbocharge Your Favorite Recipes with 50 Everyday Superfoods by America's Test Kitchen

Whip up nutrient-dense versions of your favorite dishes using 50 healthy ingredients you probably already have—like sweet potatoes, oats, salmon, and other common superfoods Who isn’t drawn to making healthier choices in the foods we eat, whether opting for dark leafy greens or whole grains? But cooking with these foods can leave us feeling like we must choose between eating healthy and eating what we want—and let’s be honest: sneaking some florets of broccoli into macaroni and cheese is not going to transform anyone’s diet.   In Nutritious Delicious , America’s Test Kitchen digs deeper into using nature’s powerhouse ingredients to update the nutritional framework of our favorite dishes, rigorously testing with an eye to getting great flavor while minimizing reliance on butter, refined flour, and sugar. The resulting collection of recipes—such as Blueberry-Oatmeal Pancakes, MLT (Mushroom, Lettuce, and Tomato) Sandwiches, Salmon Tacos with Super Slaw, and Butternut Squash Polenta—represents a new way to think about ingredients that everyone can relate to.

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The Cook's Atelier - Marjorie Taylor & Kendall Smith Franchini Cover Art

The Cook's Atelier

The Cook's Atelier Recipes, Techniques, and Stories from Our French Cooking School by Marjorie Taylor & Kendall Smith Franchini

The renowned school “shares the classic techniques they teach: It’s French cooking made easy, interspersed with a glimpse into life in regional France” ( Fathom ). IACP Cookbook Award for Food Photography & Styling IACP Cookbook Award for Design Mother and daughter American expats Marjorie Taylor and Kendall Smith Franchini always dreamed of living in France. With a lot of hard work and a dash of fate, they realized this dream and cofounded The Cook’s Atelier, a celebrated French cooking school in the storybook town of Beaune, located in the heart of the Burgundy wine region. Combining their professional backgrounds in food and wine, they attract visitors from near and far with their approachable, convivial style of cooking. Featuring more than 100 market-inspired recipes and 300 exceptional photographs, this comprehensive reference is an extension of their cooking school, providing a refreshingly simple take on French techniques and recipes that every cook should know—basic butchery, essential stocks and sauces, pastry, dessert creams and sauces, and preserving, to name a few. Seasonal menus build on this foundation, collecting recipes that showcase their fresh, vegetable-focused versions of timeless French dishes, such as:  Green Garlic SouffléWatermelon and Vineyard Peach SaladLittle Croques MadamesSole Meunière with Beurre Blanc and Parsleyed PotatoesSeared Duck Breast with Celery Root Puree and ChanterellesMadeleinesPlum Tarte TatinAlmond-Cherry Galette   More than a practical introduction to classic French cooking, this richly illustrated volume is also a distinctively designed celebration of the French art of joie de vivre and “is likely to have readers fantasizing about their own escapes to France” ( Publishers Weekly , starred review).

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The Perfect Scoop, Revised and Updated - David Lebovitz Cover Art

The Perfect Scoop, Revised and Updated

The Perfect Scoop, Revised and Updated 200 Recipes for Ice Creams, Sorbets, Gelatos, Granitas, and Sweet Accompaniments [A Cookbook] by David Lebovitz

A revised and updated edition of the best-selling ice cream book, featuring a dozen new recipes, a fresh design, and all-new photography. This comprehensive collection of homemade ice creams, sorbets, gelatos, granitas, and accompaniments from New York Times best-selling cookbook author and blogger David Lebovitz emphasizes classic and sophisticated flavors alongside a bountiful helping of personality and proven technique. David's frozen favorites range from classic (Chocolate-Peanut Butter) to comforting (S'mores Ice Cream) and contemporary (Lavender-Honey) to cutting-edge (Labneh Ice Cream with Pistachio-Sesame Brittle). Also appearing is a brand new selection of frozen cocktails, including a Negroni Slush and Spritz Sorbet, and an indulgent series of sauces, toppings, and mix-ins to turn a simple treat into a perfect scoop of delight.

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Healthy Pasta - Joseph Bastianich & Tanya Bastianich Manuali Cover Art

Healthy Pasta

Healthy Pasta The Sexy, Skinny, and Smart Way to Eat Your Favorite Food: A Cookbook by Joseph Bastianich & Tanya Bastianich Manuali

From the children of bestselling Italian cookbook writer Lidia Bastianich—a wonderfully informative, easy-to-use cookbook with 100 recipes, all under 500 calories, that provide simple ways to make pasta an integral part of a healthy and well-balanced lifestyle, even if you’re gluten-free. Having grown up with Lidia Bastianich as their mother, Tanya and Joe Bastianich are no strangers to great-tasting Italian cooking. Today, the siblings both have illustrious careers in the culinary world—writing cookbooks, running restaurants, hosting television shows—and yet they are still faced with the question that many of us encounter in the kitchen every day: how can we enjoy the pasta that we crave in a healthy and satisfying way?    Here, the brother and sister have paired up to give us that answer in 100 recipes, each under 500 calories per serving, that are as good for you as they are delectable. Do not be fooled: this is not a diet book. There are no tricks and no punishing regimens—it is just a simple guide to enjoying more of the food you love in ways that are good for you.  Using ingredients and cooking methods that maximize taste but minimize fat content, Joe and Tanya will teach you what different grains mean to your diet, how to pair particular grains with sauces, why better-quality pasta is healthier for you, the health benefits of cooking pasta al dente, and how to reduce fat and calories in your sauces.  The recipes consist of regular, whole-grain, and gluten-free pastas, including classics like Spaghetti with Turkey Meatballs and Linguine with Shrimp and Lemon, as well as new combinations like Gnocchi with Lentils, Onions, and Spinach; Bucatini with Broccoli Walnut Pesto; Summer Couscous Salad with Crunchy Vegetables; Spaghetti and Onion Frittata; and many more. All under 500 calories! This book will revolutionize the way you think about pasta. Buon appetito!

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Salt & Straw Ice Cream Cookbook - Tyler Malek & JJ Goode Cover Art

Salt & Straw Ice Cream Cookbook

Salt & Straw Ice Cream Cookbook by Tyler Malek & JJ Goode

Using a simple five-minute base recipe, you can make the “brilliant” (Andrew Zimmern), “astonishingly good” (Ruth Reichl) flavors of the innovative “ice cream gods” ( Bon Appétit ) Salt & Straw at home.    NAMED ONE OF THE BEST COOKBOOKS OF THE SEASON BY  Eater • Delish • Epicurious Based out of Portland, Oregon, Salt & Straw is the brainchild of two cousins, Tyler and Kim Malek, who had a vision but no recipes. They turned to their friends for advice—chefs, chocolatiers, brewers, and food experts of all kinds—and what came out is a super-simple base that takes five minutes to make, and an ice cream company that sees new flavors and inspiration everywhere they look.   Using that base recipe, you can make dozens of Salt & Straw’s most beloved, unique (and a little controversial) flavors, including Sea Salt with Caramel Ribbons, Roasted Strawberry and Toasted White Chocolate, and Buttered Mashed Potatoes and Gravy.   But more importantly, this book reveals what they’ve learned, how to tap your own creativity, and how to invent flavors of your own, based on whatever you see around you. Because ice cream isn’t just a thing you eat, it’s a way to live. Praise for Salt & Straw Ice Cream Cookbook “Making ice cream at home is already enough of a mental hurdle. . . . Salt & Straw is out to prove us wrong with a new cookbook . . . making crazy ice cream flavors is more than doable—it’s addictive.” — Portland Monthly “The approachable, you-can-do-this nature of the book should be all that home cooks need to try it out.” —Eater “I originally sought out this book solely because of the Meyer Lemon Blueberry Buttermilk Custard. . . . It is the greatest ice cream flavor that’s ever existed and, because it’s only a seasonal flavor in their stores, I needed the recipe so I could make it whenever I wanted.” — Bon Appétit “A cookbook dedicated to ice cream? Yes, please. This is essential reading for Salt & Straw fans.” —Food & Wine “Few of America’s many ice cream makers are as seasonally minded and downright creative as Salt & Straw co-founder Tyler Malek.” —GrubStreet

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Ten Restaurants That Changed America - Paul Freedman Cover Art

Ten Restaurants That Changed America

Ten Restaurants That Changed America by Paul Freedman

Finalist for the IACP Cookbook Award A Washington Post Notable Book of the Year A Smithsonian Best Food Book of the Year Longlisted for the Art of Eating Prize Featuring a new chapter on ten restaurants changing America today, a “fascinating . . . sweep through centuries of food culture” (Washington Post). Combining an historian’s rigor with a food enthusiast’s palate, Paul Freedman’s seminal and highly entertaining Ten Restaurants That Changed America reveals how the history of our restaurants reflects nothing less than the history of America itself. Whether charting the rise of our love affair with Chinese food through San Francisco’s fabled Mandarin; evoking the poignant nostalgia of Howard Johnson’s, the beloved roadside chain that foreshadowed the pandemic of McDonald’s; or chronicling the convivial lunchtime crowd at Schrafft’s, the first dining establishment to cater to women’s tastes, Freedman uses each restaurant to reveal a wider story of race and class, immigration and assimilation. “As much about the contradictions and contrasts in this country as it is about its places to eat” (The New Yorker), Ten Restaurants That Changed America is a “must-read” (Eater) that proves “essential for anyone who cares about where they go to dinner” (Wall Street Journal Magazine).

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Oaxaca al Gusto - Diana Kennedy Cover Art

Oaxaca al Gusto

Oaxaca al Gusto An Infinite Gastronomy by Diana Kennedy

A James Beard Foundation Award–winning record of the traditional regional cuisines of Oaxaca, from one of the world’s foremost authorities on Mexican cooking. No one has done more to introduce the world to the authentic, flavorful cuisines of Mexico than Diana Kennedy. Acclaimed as the Julia Child of Mexican cooking, Kennedy has been an intrepid, indefatigable student of Mexican foodways for more than fifty years and has published several classic books on the subject, including The Cuisines of Mexico (now available in The Essential Cuisines of Mexico , a compilation of her first three books), The Art of Mexican Cooking , My Mexico , and From My Mexican Kitchen . Her uncompromising insistence on using the proper local ingredients and preparation techniques has taught generations of cooks how to prepare—and savor—the delicious, subtle, and varied tastes of Mexico. In Oaxaca al Gusto , Kennedy takes us on an amazing journey into one of the most outstanding and colorful cuisines in the world. The state of Oaxaca is one of the most diverse in Mexico, with many different cultural and linguistic groups, often living in areas difficult to access. Each group has its own distinctive cuisine, and Diana Kennedy has spent many years traveling the length and breadth of Oaxaca to record in words and photographs “these little-known foods, both wild and cultivated, the way they were prepared, and the part they play in the daily or festive life of the communities I visited.” Oaxaca al Gusto is the fruit of these labors—and the culmination of Diana Kennedy’s life’s work. Organized by regions, Oaxaca al Gusto presents some three hundred recipes—most from home cooks—for traditional Oaxacan dishes. Kennedy accompanies each recipe with fascinating notes about the ingredients, cooking techniques, and the food’s place in family and communal life. Lovely color photographs illustrate the food and its preparation. A special feature of the book is a chapter devoted to the three pillars of the Oaxacan regional cuisines—chocolate, corn, and chiles. Notes to the cook, a glossary, a bibliography, and an index complete the volume.

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Mexican Ice Cream - Fany Gerson Cover Art

Mexican Ice Cream

Mexican Ice Cream Beloved Recipes and Stories [A Cookbook] by Fany Gerson

A collection of 60+ flavor-packed recipes for ice creams and frozen treats rooted in Mexico's rich and revered ice cream traditions. This new offering from the incredibly popular baker and sweets maker Fany Gerson, the powerhouse behind Brooklyn's La Newyorkina and Dough, showcases the incredibly diverse flavors of Mexican ice cream while exploring the cultural aspects of preparing and consuming ice cream in Mexico. Gerson uses unique ingredients to create exciting and fresh flavors like Red Prickly Pear Ice Cream, Oaxacan-style Lime Sorbet, Avocado-Chocolate Ice Cream, and Rice-Almond Ice Cream with Cinnamon. All recipes are created with the home cook in mind, and written in Fany's knowledgeable but accessible voice. Mexican Ice Cream features vibrant location photography and captures the authentic Mexican heladerias that Gerson has been visiting for decades. For anyone looking to up their summer ice cream game, this is the book.

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Fix-It and Forget-It Freezer to Instant Pot - Hope Comerford Cover Art

Fix-It and Forget-It Freezer to Instant Pot

Fix-It and Forget-It Freezer to Instant Pot Simple Make-Ahead Meals by Hope Comerford

New York Times Bestselling Series! Meal prep made easy with 100 tasty, fun, fast, and healthy Instant Pot recipes for the whole family! Imagine pulling a container out of the freezer, dumping the frozen block of food in your Instant Pot along with a little water, and having a delicious meal to serve your family 15 minutes later. It's not too good to be true! Prep meals on a day when you have more time, label and store them in your freezer, and be ready for all those rushed weeknights when you don't have time to fuss in the kitchen. Hope Comerford has selected the best meals from home cooks across the country and can’t wait to share them with you. In the Fix-It and Forget-It Freezer to Instant Pot Cookbook , you’ll find fun and family-friendly recipes for: • Mild Chicken Curry with Coconut Milk • Italian Chicken and Broccoli • Easy Enchilada Shredded Chicken • Barbecued Brisket • Beef Burgundy with Mushrooms • Honey-Orange Pork Roast • Lentil Tacos • Honey Lemon Garlic Salmon • White Chicken Chili • Potato Bacon Soup • Sweet Potato Soup with Kale • And more!

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Koshersoul - Michael W. Twitty Cover Art

Koshersoul

Koshersoul The Faith and Food Journey of an African American Jew by Michael W. Twitty

The James Beard award-winning author of the acclaimed The Cooking Gene explores the cultural crossroads of Jewish and African diaspora cuisine and issues of memory, identity, and food. In Koshersoul, Michael W. Twitty considers the marriage of two of the most distinctive culinary cultures in the world today: the foods and traditions of the African Atlantic and the global Jewish diaspora. To Twitty, the creation of African-Jewish cooking is a conversation of migrations and a dialogue of diasporas offering a rich background for inventive recipes and the people who create them.  The question that most intrigues him is not just who makes the food, but how the food makes the people. Jews of Color are not outliers, Twitty contends, but significant and meaningful cultural creators in both Black and Jewish civilizations. Koshersoul also explores how food has shaped the journeys of numerous cooks, including Twitty’s own passage to and within Judaism. As intimate, thought-provoking, and profound as The Cooking Gene, this remarkable book teases the senses as it offers sustenance for the soul. Koshersoul includes 48-50 recipes.

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Rose's Ice Cream Bliss - Rose Levy Beranbaum Cover Art

Rose's Ice Cream Bliss

Rose's Ice Cream Bliss by Rose Levy Beranbaum

Foolproof recipes for homemade ice cream from best-selling author and "diva of desserts" Rose Levy Beranbaum With Rose's easy-to-follow, meticulously tested, and innovative recipes, perfect ice creams and other frozen treats are simple to churn up anytime. Here she gives her foolproof base method, plus all the tips and info you need to know—on machines, ingredients, techniques, and her own unique approaches and discoveries (for example, an easier method of mixing custard bases without needing to "temper" them; how to make a substitution for glucose by microwaving corn syrup; and how adding milk powder can help prevent ice crystals). Flavors include classics and new twists, including Lemon Ginger, Peanut Butter and Chocolate Fudge, Back Road Mint Chocolate Chip, Brown Sugar with Black Pepper, Roasted Corn, and Red Wine, plus mix-ins, toppings, and "ice cream social" desserts like waffle cones, ice cream sandwiches, brownies, ice cream cake, and more.

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Grilled Cheese Kitchen - Heidi Gibson Cover Art

Grilled Cheese Kitchen

Grilled Cheese Kitchen Bread + Cheese + Everything in Between by Heidi Gibson

Melted cheese between slices of toasted bread—the ultimate in comfort food. This mouthwatering cookbook features 39 grilled cheese recipes created by Heidi Gibson, winner of seven grilled cheese championships and the co-owner (with husband Nate) of the American Grilled Cheese Kitchen in San Francisco. The classic Mousetrap is dripping with three kinds of cheese. The Piglet wows with its thinly sliced ham and sharp cheddar. And grilled cheese makes a great breakfast—just add an egg! With 40 additional recipes for great accompaniments and side dishes—including hearty soups, many varieties of mac & cheese, spicy pickles, and tangy spreads—plus tips on choosing the best bread and cheese and techniques for grilling each sandwich at just the right temperature, anyone can create the perfect grilled cheese sandwich.

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The Gracias Madre Cookbook - Gracias Madre Cover Art

The Gracias Madre Cookbook

The Gracias Madre Cookbook Bright, Plant-Based Recipes from Our Mexi-Cali Kitchen by Gracias Madre

The fresh, bright flavors of Mexico and Southern California, adapted for the plant-based home cook, from one of L.A.’s favorite restaurants. It’s no surprise that Gracias Madre has its roots in giving gratitude. Gracias Madre means thank you, Mother in Spanish, and the phrase encapsulates the mission of this Cali-Mexican eatery, which is to serve the L.A. community and give people fresh food made with integrity from ingredients grown with love. Go figure that, in California, love is a taco.   Mexican food is, in many ways, one of the original vegan cuisines. Before the Spanish conquistadores brought with them new ingredients, including many dairy products, the Mexican pantry centered on what’s called “The Three Sisters” in Mesoamerican culture: beans, corn, and chiles. By embracing these workhorses, layering in chile- and spice-filled salsas and moles, and experimenting with creative whole-food twists on traditional meat fillings (mushroom carnitas and al pastor, jackfruit mixiote, dehydrated hibiscus) as well as nut-based cheeses (cashew crema and queso blanco, almond cotija), Gracias Madre’s menu is filled with well-loved Cali-Mexican classics. With 125 simple, entirely plant-based recipes for the home cook, including Calabaza and Onion Quesadillas, Coliflor with Cashew Nacho Cheese, and Coffee Flan, The Gracias Madre Cookbook is a vegetable-forward dive into one of the world’s most delicious cuisines.  

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Lavash - Kate Leahy & Ara Zada Cover Art

Lavash

Lavash The bread that launched 1,000 meals, plus salads, stews, and other recipes from Armenia by Kate Leahy & Ara Zada

An ode to Armenian food and culture, and the UNESCO-recognized bread of Armenia, Lavash. This cookbook not only reveals how to make the ubiquitous and doable flatbread lavash, the UNESCO-recognized bread of Armenia, but also shares 60+ recipes of what to eat with it, from soups and salads to hearty stews paired with lots of fresh herbs. Stunning photography and essays provide an insider's look at Armenia, a small but fascinating country comprising dramatic mountains, sun-drenched fields, and welcoming people. With influences from the Middle East and the Mediterranean as well as from Russia, the food of Armenia is the next cuisine to explore for people who want to dig deeper into the traditions formed at the crossroads between the East and West. Fans of cookbook best sellers like Yotam Ottolenghi's Jerusalem and Ottolenghi will love exploring the Mediterranean, Middle Eastern, and Russian influences in Lavash . • For both armchair travelers and home cooks, this recipe book is as enticing in the reading as its recipes are to the palate • With growing interest in fermentation and the medical benefits of a Mediterranean diet, Armenian food offers a new take on healthy cookbooks and cooking.

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Hello, My Name Is Ice Cream - Dana Cree Cover Art

Hello, My Name Is Ice Cream

Hello, My Name Is Ice Cream The Art and Science of the Scoop: A Cookbook by Dana Cree

With more than 100 recipes for ice cream flavors and revolutionary mix-ins from a James Beard-nominated pastry chef, Hello, My Name is Ice Cream explains not only how to make amazing ice cream, but also the science behind the recipes so you can understand ice cream like a pro. Hello, My Name is Ice Cream is a combination of three books every ice cream lover needs to make delicious blends: 1) an approchable, quick-start manual to making your own ice cream, 2) a guide to help you think about how flavors work together, and 3) a dive into the science of ice cream with explanations of how it forms, how air and sugars affect texture and flavor, and how you can manipulate all of these factors to create the ice cream of your dreams. The recipes begin with the basics—super chocolately chocolate and Tahitian vanilla—then evolve into more adventurous infusions, custards, sherbets, and frozen yogurt styles. And then there are the mix-ins, simple treats elevated by Cree's pastry chef mind, including chocolate chips designed to melt on contact once you bite them and brownie bits that crunch.

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Fabio's 30-Minute Italian - Fabio Viviani Cover Art

Fabio's 30-Minute Italian

Fabio's 30-Minute Italian Over 100 Fabulous, Quick and Easy Recipes by Fabio Viviani

“In this amazing book, Fabio shows you how to make delicious Italian dishes easily and quickly! It’s the next best thing to having him in your kitchen.” —Antonia Lofaso, Chef and Restaurateur of Scopa Italian Roots, The Local Peasant, Sycamore Tavern and Black Market Liquor Bar Dinner doesn’t have to be daunting. In half an hour or less you can cook up an Italian meal at home like a professional chef. In this case, just like Top Chef star Fabio Viviani. Infused with his warmth and humor, this book brings Fabio into your kitchen. If Fresh Fettuccini with Manila Clams and Spicy Sausages and Chicken Pizzaiola with Mozzarella and Pepperoni seem like recipes that are out of reach, think again. Fabio shows home chefs how to cook “Grandma Style” (that is, like an intuitive Italian), and even those on a tight schedule will soon be whipping up great dinners. The over 100 no-fail recipes include Mascarpone and Ricotta-Stuffed Peaches, 15-Minute Seafood Cioppino, and Salted Caramel Chocolate Cake. Fabio’s 30 Minute Italian provides lots of time saving tips, from freezing batches of herbs and dressing to making your own pasta dough in three minutes tops. Along the way, Fabio shares stories from his early life in Florence where he apprenticed at age five to his wheel-chair-bound and wooden-spoon-wielding great-grandmother to his American life cooking dinner for his wife and infant son in Chicago. Gorgeously illustrated throughout, and filled with his through-­the-roof energy and charisma, Fabio’s 30 Minute Italian is guaranteed to make you enjoy your time in the kitchen—and the results!

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La Grotta - Kitty Travers Cover Art

La Grotta

La Grotta Ice Creams and Sorbets: A Cookbook by Kitty Travers

More than 75 recipes for bold, fruit-forward ice creams, sorbets, and granitas—all made with fresh, natural, minimally processed ingredients   One of  The New York Times ’s “Best Cookbooks of Spring 2019” • “Too often, ice cream is forgotten in the conversation about seasonal and sustainable cooking. Kitty Travers reminds us of the importance of both in her beautiful exploration of ice creams, sorbets, and gelatos.”—Alice Waters   Craft ice creams are all the rage, with new indie producers breaking the rules by creating unusual, exceptionally delicious flavor combinations. Kitty Travers, the creator of the beloved London-based brand La Grotta Ices, is changing our expectations when it comes to these cravable cold treats.   The ice creams, sorbets, and granitas featured in  La Grotta  are fruit-focused—the best produce goes into the ice cream and sorbet bases to ensure the purest taste of the fruit shines through. And when combined with unexpected herbs and other mix-ins, the results are eye-opening:   • Rhubarb and Angelica • Guava and Lemon Leaf • White Grapefruit and Pale Ale • Tomato and White Peach • Raspberry and Sage • Chocolate and Caper   Featuring 85 photographs in a stunning design, the recipes in  La Grotta  will utterly surprise and inspire home cooks to explore homemade ice cream in delightful new ways.

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Food for a Happy Gut - Naomi Devlin Cover Art

Food for a Happy Gut

Food for a Happy Gut Recipes to Calm, Nourish & Heal by Naomi Devlin

'I love working with Naomi. She is a force of nature and her brilliant books have the power to change lives.' Hugh Fearnley-Whittingstall Bestselling author of River Cottage Gluten Free , Naomi Devlin's second book, Food for a Happy Gut , is full of recipes that will calm your digestion, soothe your gut and delight your tastebuds. Giulia Enders' Gut , Michael Mosley's The Clever Guts Diet and the work of Tim Spector among others has helped us realise how vital gut health is to our body, brain and mental health. But a gut-friendly diet need not mean the elimination of favourite foods or hard-to-follow diets. Nutritionist and River Cottage teacher, Naomi Devlin will show you how to keep your gut happy. Move over clean food, this book will take you back to local produce, good home cooking and a wonderfully diverse range of ingredients. Naomi will help you turn your gut into a hub of microbial diversity with lots of plant food, a wide range of meats and fats, plenty of raw cheese, slow-cooking, fermented foods and of course prebiotic and probiotic foods. First calm your gut. If your gut is sensitive, the first section is full of low FODMAP ingredients, seafood, broths and probiotics to soothe your digestion. Then nourish your gut with beneficial foods full of fibre, pre- and probiotics. And finally there are herbs, pickles and teas full of healing properties to stimulate and regulate digestion when you need a little extra help. Neither strict plan or dogma, Naomi's recipes are based on plain good sense and proper science. Food for a Happy Gut is full of delicious, healthy recipes and advice and will feed both your tastebuds and your microbes, leaving you content both inside and out. Chapter breakdown: CALM: Breakfasts Soups Salads & Vegetables Meals Treats NOURISH: Breakfasts Soups Salads & Vegetables Meals Treats HEAL: Pickled & Preserved Sprinkled Dressed Drinks & Tonics

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Betty Crocker Best 100 - Betty Crocker Cover Art

Betty Crocker Best 100

Betty Crocker Best 100 Favorite Recipes from America's Most Trusted Cook by Betty Crocker

Celebrate Betty Crocker's 100th birthday with more than 100 of her best recipes Betty Crocker is 100! To celebrate a century of helping American home cooks get food on the table, Betty Crocker is sharing 100 of her best recipes that have fed and nourished every generation since 1921. Each recipe in this heirloom book is a cherished favorite that's easy to make and difficult to fail, and each includes a note for a closer look at the American icon. With a full range of recipes, from breads and hearty casseroles to decadent cakes and sweets, Betty's Best 100 is sure to be as treasured in your kitchen as Betty Crocker is.

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Edibles - Stephanie Hua Cover Art

Edibles

Edibles Small Bites for the Modern Cannabis Kitchen by Stephanie Hua

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

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Doctors and Distillers - Camper English Cover Art

Doctors and Distillers

Doctors and Distillers The Remarkable Medicinal History of Beer, Wine, Spirits, and Cocktails by Camper English

“At last, a definitive guide to the medicinal origins of every bottle behind the bar! This is the cocktail book of the year, if not the decade.” —Amy Stewart, author of The Drunken Botanist and Wicked Plants “A fascinating book that makes a brilliant historical case for what I’ve been saying all along: alcohol is good for you…okay maybe it’s not technically good for you, but [English] shows that through most of human history, it’s sure beat the heck out of water.” —Alton Brown, creator of Good Eats Beer-based wound care, deworming with wine, whiskey for snakebites, and medicinal mixers to defeat malaria, scurvy, and plague: how today's tipples were the tonics of old. Alcohol and Medicine have an inextricably intertwined history, with innovations in each altering the path of the other. The story stretches back to ancient times, when beer and wine were used to provide nutrition and hydration, and were employed as solvents for healing botanicals. Over time, alchemists distilled elixirs designed to cure all diseases, monastic apothecaries developed mystical botanical liqueurs, traveling physicians concocted dubious intoxicating nostrums, and the drinks we’re familiar with today began to take form. In turn, scientists studied fermentation and formed the germ theory of disease, and developed an understanding of elemental gases and anesthetics. Modern cocktails like the Old-Fashioned, Gimlet, and Gin and Tonic were born as delicious remedies for diseases and discomforts. In Doctors and Distillers, cocktails and spirits expert Camper English reveals how and why the contents of our medicine and liquor cabinets were, until surprisingly recently, one and the same.

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One Pan, Two Plates: Vegetarian Suppers - Carla Snyder Cover Art

One Pan, Two Plates: Vegetarian Suppers

One Pan, Two Plates: Vegetarian Suppers More Than 70 Weeknight Meals for Two by Carla Snyder

More and more people are making the shift to a vegetable-centric diet. Yet, in a two-person household it can be challenging to find quick, easy, and satisfying recipes to cook up at the end of a busy workday (especially without leftovers). This follow-up to the successful One Pan, Two Plates provides 70 perfectly sized vegetarian entrées—think Butternut Risotto, Gnocchi with Wild Mushrooms and Edamame, and Eggplant Rollatini—all requiring only one pan and one hour or less to prepare. With beverage pairings for each recipe and an "Extra hungry?" feature for heartier appetites, each dish is one that home cooks will make again and again.

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The I Love Trader Joe's Around the World Cookbook - Cherie Mercer Twohy Cover Art

The I Love Trader Joe's Around the World Cookbook

The I Love Trader Joe's Around the World Cookbook More than 150 International Recipes Using Foods from the World's Greatest Grocery Store by Cherie Mercer Twohy

Circle the globe with Trader Joe’s—and taste more than 125 dishes featuring flavors from India to Italy to the islands of the Caribbean. Thanks to the eclectic products sold at Trader Joe’s, one quick stop and you’ll have everything you need to make unique, crowd-pleasing ethnic meals. This culinary atlas serves up over 140 delicious dishes that bring a world of exotic flavors to your table, including: Asia: •Potsticker Soup •Thai Beef Salad •Pork Tikka Masala Africa: •Moroccan Sweet Potato Stew •Senegalese Chicken Americas: •Carnitas Quesadilla •Salsa Verde Shrimp Cocktail Europe: •Tarte Flambée •Tagliatacon Rucola •Romanian Feta Polenta TRADER JOE’S® is a registered trademark of Trader Joe’s® Company and is used here for informational purposes only. This book is independently authored and published and is not affiliated or associated with Trader Joe's® Company in any way. Trader Joe’s® Company does not authorize, sponsor, or endorse this book or any of the information contained herein.

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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

The timeless 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 will inspire 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 no 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 restaurants as A Voce, Babbo, Blue Hill, Café Atlántico, Chanterelle, Citronelle, Gramercy Tavern, the Herbfarm, Jardinière, Jean Georges, Le Bernardin, the Modern, Moto, and the Trellis. You'll learn to: explore the individual 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 the layering of 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 flavor inspiration, look for The Vegetarian Flavor Bible

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Menus that Made History - Alex Johnson & Vincent Franklin Cover Art

Menus that Made History

Menus that Made History Over 2000 years of menus from Ancient Egyptian food for the afterlife to Elvis Presley's wedding breakfast by Alex Johnson & Vincent Franklin

'An absolutely riveting book - reading it makes you intelligent, full of brilliant anecdotes - and very hungry indeed.' - Richard Curtis 'This brilliantly conceived and well-researched book is a source of real delight.' - Dr Annie Gray, BBC Radio 4's The Kitchen Cabinet 'Superbly written, a complete joy to read, and just about the perfect present for anyone even vaguely interested in food.' - Mark Diacono 'A gastronomic delight. You can savour it a course at a time, or you may consume the whole banquet in one sitting. It's delicious either way - utterly scrumptious, in fact!' - Mike Leigh This fascinating miscellany of menus from around the world will educate as well as entertain, delighting both avid foodies and the general reader. Each menu provides an insight into its particular historical moment - from the typical food on offer in a nineteenth-century workhouse to the opulence of George IV's gargantuan coronation dinner. Some menus are linked with a specific and unforgettable event such as The Hindenburg's last flight menu or the variety of meals on offer for First, Second and Third Class passengers on board RMS Titanic, while others give an insight into sport, such as the 1963 FA Cup Final Dinner or transport and travel with the luxury lunch on board the Orient Express. Also included are literary occasions like Charles' Dickens 1868 dinner at Delmonicos in New York as well as the purely fictional and fantastical fare of Ratty's picnic in The Wind in the Willows.

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Mayim's Vegan Table - Mayim Bialik & Jay Gordon Cover Art

Mayim's Vegan Table

Mayim's Vegan Table More than 100 Great-Tasting and Healthy Recipes from My Family to Yours by Mayim Bialik & Jay Gordon

Emmy nominated actress, New York Times bestselling author, and mom shares a cookbook with her favorite vegan recipes, with nutritional information and advice from a pediatrician. Actress Mayim Bialik shares the concerns of parents everywhere: when it comes to nutrition and feeding your family, you want healthy meals, but also food that everyone can enjoy, and a balanced lifestyle that's inexpensive and fuss-free. Not only does Mayim share more than 100 easy plant-based recipes for dishes that are as delicious as they you are healthy, she has also teamed up with pediatrician Jay Gordon to offer: Basic nutritional information about a plant-based dietThe real deal on raising kids on a plant-based diet (myths, debunked)Vegan family essentials (including a list of what to always keep in the pantry)Tips and strategies for easy meal planning and healthy eating out And, of course, the food: you'll find recipes for Mayim's favorite breakfasts, snacks, lunches, dinners, and desserts, including kid-approved meals like build-your-own tacos and mac n cheez, Mediterranean and Asian-inspired salads that parents will love, comfort-food classics like kugel and matzoh ball soup, and many more.

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The New York Times Cooking No-Recipe Recipes - Sam Sifton Cover Art

The New York Times Cooking No-Recipe Recipes

The New York Times Cooking No-Recipe Recipes [A Cookbook] by Sam Sifton

The debut cookbook from the popular New York Times website and mobile app NYT Cooking, featuring 100 vividly photographed no-recipe recipes to make weeknight cooking more inspired and delicious.   You don’t need a recipe. Really, you don’t.   Sam Sifton, founding editor of New York Times Cooking, makes improvisational cooking easier than you think. In this handy book of ideas, Sifton delivers more than one hundred no-recipe recipes—each gloriously photographed—to make with the ingredients you have on hand or could pick up on a quick trip to the store. You’ll see how to make these meals as big or as small as you like, substituting ingredients as you go.   Fried Egg Quesadillas. Pizza without a Crust. Weeknight Fried Rice. Pasta with Garbanzos. Roasted Shrimp Tacos. Chicken with Caramelized Onions and Croutons. Oven S’Mores. Welcome home to freestyle, relaxed cooking that is absolutely yours.

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Asian Green - Ching-He Huang Cover Art

Asian Green

Asian Green Everyday plant-based recipes inspired by the East – THE SUNDAY TIMES BESTSELLER by Ching-He Huang

The Times Best Food Books of the Year 2021 'There's a lot more than wok-based cooking in this beautifully photographed book.' The Times Evening Standard Best Vegetarian Cookbooks 2022 'The Greens Goddess' Daily Mail 'Ching's recipes are not only deliciously healthy but easy enough for anyone to have a go at and enjoy.' Tom Kerridge Asia has always had an abundance of delicious recipes that are traditionally meat and dairy free. Here, Ching-He Huang MBE draws inspiration from across the continent to create simple, healthy home cooking that everyone can enjoy. From Nourishing Soups to Fast & Furious and Warm & Comforting, each chapter features fresh and vibrant vegan dishes that are both nutritious and packed with flavour, including Wok-fried Orange-Soy Sticky Sprouts & Wild Rice Salad, Peking Mushroom Pancakes, Smoked Tofu & Broccoli Korean-style Ram-don, and Chinese Black Bean Seitan Tacos. Ching also shows you how to make your own seitan and tofu as well as sharing expert tips and tricks for successful wok cooking.

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Flour - Joanne Chang Cover Art

Flour

Flour A Baker's Collection of Spectacular Recipes by Joanne Chang

Every day 1,500 Bostonians can't resist buying sweet, simple treats such as Homemade Pop-Tarts, from an alumna of Harvard with a degree in economics. From Brioche au Chocolat and Lemon Raspberry Cake to perfect croissants, Flour Bakery-owner Joanne Chang's repertoire of baked goods is deep and satisfying. While at Harvard she discovered that nothing made her happier than baking cookies leading her on a path that eventually resulted in a sticky bun triumph over Bobby Flay on the Food Network's Throwdown. Almost 150 Flour recipes such as Milky Way Tart and Dried Fruit Focaccia are included, plus Joanne's essential baking tips, making this mouthwatering collection an accessible, instant classic cookbook for the home baker.

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Flour, Too - Joanne Chang Cover Art

Flour, Too

Flour, Too Indispensable Recipes for the Cafe's Most Loved Sweets & Savories by Joanne Chang

The ideal companion to Flour—Joanne Chang's beloved first cookbook—Flour, too includes the most-requested savory fare to have made her four cafés Boston's favorite stops for breakfast, lunch, and dinner. Here are 100 gratifying recipes for easy at-home eating and entertaining from brunch treats to soups, pizzas, pasta, and, of course, Flour's famous cakes, tarts, and other sweet goodies. More than 50 glorious color photographs by Michael Harlan Turkell take the viewer inside the warm, cozy cafés; into the night pastry kitchen; and demonstrate the beauty of this delicious food. With a variety of recipes for all skill levels, this mouthwatering collection is a substantial addition to any home cook's bookshelf.

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The All New Ball Book Of Canning And Preserving - Ball Home Canning Test Kitchen Cover Art

The All New Ball Book Of Canning And Preserving

The All New Ball Book Of Canning And Preserving Over 350 of the Best Canned, Jammed, Pickled, and Preserved Recipes by Ball Home Canning Test Kitchen

From the experts at Jarden Home Brands, makers of Ball canning products, comes the first truly comprehensive canning guide created for today's home cooks. This modern handbook boasts more than 350 of the best recipes ranging from jams and jellies to jerkies, pickles, salsas, and more-including extender recipes to create brand new dishes using your freshly preserved farmer's market finds or vegetable garden bounty. Organized by technique, The All New Ball Book of Canning and Preserving covers water bath and pressure canning, pickling, fermenting, freezing, dehydrating, and smoking. Straightforward instructions and step-by-step photos ensure success for beginners, while practiced home canners will find more advanced methods and inspiring ingredient twists. Thoroughly tested for safety and quality by thermal process engineers at the Fresh Preserving Quality Assurance Lab, recipes range from much-loved classics — Tart Lemon Jelly, Tomato-Herb Jam, Ploughman's Pickles — to fresh flavors such as Asian Pear Kimchi, Smoked Maple-Juniper Bacon, and homemade Kombucha. Make the most of your preserves with delicious dishes including Crab Cakes garnished with Eastern Shore Corn Relish and traditional Strawberry-Rhubarb Hand Pies. Special sidebars highlight seasonal fruits and vegetables, while handy charts cover processing times, temperatures, and recipe formulas for fast preparation. Lushly illustrated with color photographs, The All New Ball Book of Canning and Preserving is a classic in the making for a new generation of home cooks.

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French Women Don't Get Fat - Mireille Guiliano Cover Art

French Women Don't Get Fat

French Women Don't Get Fat by Mireille Guiliano

#1 NATIONAL BESTSELLER • The book that launched a French Revolution about how to approach healthy living: the ultimate non -diet book—now with more recipes. “The perfect book.... A blueprint for building a healthy attitude toward food and exercise"— San Francisco Chronicle French women don’t get fat, even though they enjoy bread and pastry, wine, and regular three-course meals. Unlocking the simple secrets of this “French paradox”—how they enjoy food while staying slim and healthy—Mireille Guiliano gives us a charming, inspiring take on health and eating for our times. For anyone who has slipped out of her Zone, missed the flight to South Beach, or accidentally let a carb pass her lips, here is a positive way to stay trim, a culture’s most precious secrets recast for the twenty-first century. A life of wine, bread—even chocolate—without girth or guilt? Pourquoi pas?

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The Stay At Home Chef Family Favorites Cookbook - Rachel Farnsworth Cover Art

The Stay At Home Chef Family Favorites Cookbook

The Stay At Home Chef Family Favorites Cookbook by Rachel Farnsworth

A beautiful hardcover cookbook containing all the family and fan favorites from the popular Stay-At-Home Chef website. Rachel Farnsworth, also known as The Stay-at-Home Chef, has long been known by her fans and followers as someone who is relatable and down-to-earth, but her recipes are what really make people fans. The Stay-at-Home Chef Family Favorites Cookbook is a complete cookbook that includes all of Rachel's family and fan favorites. Featuring traditional favorites like smothered pork chops and baked meatloaf as well as less-traditional favorites like lasagna-stuffed chicken and brown butter garlic angel hair pasta, this complete cookbook will cover every meal for every occasion -- from breakfast to dinner and everything in between. With recipes for main dishes along with salads, sides, breads, soups and stews, as well as cakes, cookies, and other sweet treats, current fans and new followers alike will find everything they expect from one of YouTube's most popular home cooks. Here's what's inside: - Over 200 amazing recipes for every meal and every occasion. - Beautiful hardcover binding and incredible photography throughout. - QR codes for every recipe that link to a video that shows how to make the recipe. - Insightful tutorials for cooking essentials like baking bacon, making gravy, cooking a perfect steak, and more.

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The New Homemade Kitchen - Joseph Shuldiner Cover Art

The New Homemade Kitchen

The New Homemade Kitchen 250 Recipes and Ideas for Reinventing the Art of Preserving, Canning, Fermenting, Dehydrating, and More by Joseph Shuldiner

Revive the lost arts of fermenting, canning, preserving, and creating your own ingredients. The Institute of Domestic Technology Cookbook is a collection of 250 recipes, ideas, and methods for stocking a kitchen, do-it-yourself foodcrafting projects, and cooking with homemade ingredients. The chapters include instructions on how to make your own food products and pantry staples, as well as recipes highlighting those very ingredients —for example, make your own feta and bake it into a Greek phyllo pie, or learn how to dehydrate leftover produce and use it in homemade instant soup mixes. • Each chapter includes instructions to make your own pantry staples, like ground mustard, sourdough starter, and miso paste. • Complete with recipes that utilize the very ingredients you made • Filled with informative and helpful features like flavor variation charts, extended tutorials, faculty advice, and instructional line drawings Also included are features like foodcrafting charts, historical tidbits, 100+ photos and illustrations, how-tos, and sidebars featuring experts and deans from the Institute, including LA-based cheese-makers, coffee roasters, butchers, and more. From the Institute of Domestic Technology, a revered foodcrafting school in Los Angeles, each chapter is based on the school's curriculum and covers all manners of techniques—such as curing, bread-baking, cheese-making, coffee-roasting, butchering, and more. • Complete with beautiful food photography, this well-researched and comprehensive cookbook will inspire chefs of all levels. • Great gift for foodcrafters, food geeks, food pioneers, farmers' market shoppers, as well as people who feel nostalgic for a slower way of life • Add it to the collection of books like Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat; The Food Lab: Better Home Cooking Through Science by J. Kenji López-Alt; and The Homemade Pantry: 101 Foods You Can Stop Buying and Start Making by Alana Chernila

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The Elements of Pizza - Ken Forkish Cover Art

The Elements of Pizza

The Elements of Pizza Unlocking the Secrets to World-Class Pies at Home [A Cookbook] by Ken Forkish

The James Beard and IACP Award-winning author of Flour Water Salt Yeast  and one of the most trusted baking authorities in the country proves that amazing pizza is within reach of any home cook.  “If there were ever to be a bible for all things pizza—and I mean all things—Ken Forkish has just written it.”—Marc Vetri, author of  Mastering Pasta  and owner of Vetri The Elements of Pizza breaks down each step of the pizza-making process, from choosing a dough to shaping your pie to selecting cheeses and toppings that will work for your home kitchen setup. Forkish offers more than a dozen different dough recipes—same-day “Saturday doughs” that you can make in the morning to bake pizza that night, levain doughs made from a naturally fermented yeast starter, and even gluten-free dough—each of which results in the best, most texturally sublime crust you’ve ever made at home. His clear, expert instructions will have you shaping pies and loading a pizza peel with the confidence of a professional pizzaiolo. And his innovative, seasonal topping ideas will surprise and delight any pizza lover—and inspire you to create your own signature pies, just the way you like them.

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Field Roast - Tommy McDonald Cover Art

Field Roast

Field Roast 101 Artisan Vegan Meat Recipes to Cook, Share, and Savor by Tommy McDonald

Hailed as 2015's Company of the Year by VegNews Magazine , the Field Roast Grain Meat Co. offers their first cookbook, with over 100 delicious, satisfying vegan recipes In Field Roast , Chef Tommy McDonald shares fundamental techniques and tips that will enable you to make your own vegan meats at home--for everyday (sandwiches, burgers, meatloaf) to holiday (stuffed roast, anyone?), as well as recipes for using them in every meal from breakfast through dinner. The 100 recipes are flexible: want to make your own plant-based meats? Great! Want to use Field Roast products instead? That will work too. All you need are grains, veggies, and spices -- easy-to-find whole food ingredients for authentic, hearty taste. With basics such as cutlets and sausages, along with dishes like Burnt Ends Biscuit Sandwich, Chicken Fried Field Roast and Waffles, Pastrami on Rye, Tuscan Shepherd's Pie, Curry Katsu, (and even some favorite desserts), Field Roast brings new meaning to plant-based meat.

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From Crook to Cook - Snoop Dogg Cover Art

From Crook to Cook

From Crook to Cook Platinum Recipes from Tha Boss Dogg's Kitchen by Snoop Dogg

Welcome to tha Boss Dogg's Kitchen The first cookbook and recipe book from Tha Dogg: You've seen Snoop work his culinary magic on VH1's Emmy-nominated Martha and Snoop's Potluck Dinner Party, and now, Tha Dogg's up in your kitchen...with his first cookbook. Recipe book that delivers 50 recipes straight from Snoop's own collection: Snoop's cookbook features OG staples like Baked Mac & Cheese and Fried Bologna Sandwiches with Chips, and new takes on classic weeknight faves like Soft Flour Tacos and Easy Orange Chicken. And it don't stop...Snoop's giving a taste of the high life with remixes on upper echelon fare such as Lobster Thermidor and Filet Mignon. But we gotta keep it G with those favorite munchies too, ya know? From chewy Starbursts to those glorious Frito BBQ Twists, you should have an arsenal of snacks that'll satisfy. And of course, no party is complete without that Gin and Juice and other platinum ways to entertain. If you're a fan of celebrity cookbooks such as Bob's Burgers, Magnolia Table Cookbook, Margaritaville cookbook, or the Gilmore Girls Eat Like a Gilmore; the Doggfather's got you covered – complete with epic stories and behind-the-scenes photos that bring his masterpieces to life.

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The Lazy Genius Kitchen - Kendra Adachi Cover Art

The Lazy Genius Kitchen

The Lazy Genius Kitchen Have What You Need, Use What You Have, and Enjoy It Like Never Before by Kendra Adachi

NEW YORK TIMES BESTSELLER • From the New York Times bestselling author of The Lazy Genius Way comes a fresh perspective for getting the most out of your kitchen! “An empowering, transformative, and slightly sassy guidebook.”—Jenna Fischer, actress, author, and producer/cohost of Office Ladies podcast  You want your kitchen to be the heartbeat of the home, but you’re overwhelmed and out of breath trying to make it happen. Meals are on a never-ending loop, and you don’t have time to prepare dinner, much less enjoy it. Popular Lazy Genius expert and bestselling author Kendra Adachi is here to help!  Packed with proven Lazy Genius principles, the book will teach you to:  • name what matters to you in the kitchen—whether that’s flavor, convenience, or something else entirely  • feed your people with efficiency and ease  • apply a simple, actionable five-step process—prioritize, essentialize, organize, personalize, and systemize—to multiple areas of your kitchen, empowering you to enjoy your kitchen the way you’ve always wanted  You don’t need magical recipes, fancy gadgets, or daunting lists to follow to the letter; you just need a framework that works whether you’re cooking for one or for twenty.  Straightforward, strategic, soulful, and a little sassy, The Lazy Genius Kitchen will turn your hardest-working room into your favorite one, too.

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Pie Style - Helen Nugent Cover Art

Pie Style

Pie Style Stunning Designs and Flavorful Fillings You Can Make at Home by Helen Nugent

Creating Spectacular Pie Art Just Got a Lot Easier With this stunning collection, pie maven Helen Nugent pulls back the curtain on creating professional, Instagram-worthy pies. Now you can make your very own delicious pie masterpiece in the comfort of your own home. From the secrets to a perfectly flaky pie crust to the essential decorating techniques used to create beautiful pie art, Helen shares simple, approachable tips and easy-to-follow instructions that make it possible to achieve spectacular results. Delicious fillings for fruit and savory pies, meringues, galettes and more can be mixed and matched with creative crust options for every occasion and skill level. Celebrate summer with the eye-catching geometric design of the Tumbling Diamonds Blueberry-Lemon Pie. Usher in fall flavors with the Walk in the Woods Salted Maple Caramel Apple Pie, bedecked with leaves and acorns. The Thanksgiving Turkey Pumpkin Pie or Christmas Gift Apple-Blackberry Pie will be right at home on your next holiday table. With recipes that include step-by-step instructions and photos illustrating each clever technique, you’ll soon gain the confidence to create show-stopping pies of your very own.

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Betty Crocker Cookbook, 12th Edition - Betty Crocker Cover Art

Betty Crocker Cookbook, 12th Edition

Betty Crocker Cookbook, 12th Edition Everything You Need to Know to Cook from Scratch by Betty Crocker

One of the best-selling cookbooks of all time, updated for a new generation of home cooks. Few books have stood the test of time like the Betty Crocker Cookbook; none have kept up as well with the times and how people cook today. Classic meets contemporary in the 12th edition, with 1,500 recipes, all from scratch, over one-third new, and more than 1,000 photos. This one-stop resource bursts with kitchen information and guidance as only Betty Crocker can deliver. Learn to make a lattice crust, master a braise, can pickles, and even debone a fish via hundreds of how-to photos. Discover new ingredients organized by region, such as Middle Eastern or Indian, in vibrant ID photos. New and expanded chapters on one-dish meals, beverages, DIY foods, whole grains, and vegetarian cooking reflect what today’s budding cooks want to eat, as do recipes such as Baba Ganoush, Short Rib Ragu, Pho, Korean Fried Chicken, Cold-Brew Iced Coffee, Cauliflower Steaks, Smoked Beef Brisket, Quinoa Thumbprint Cookies, and Doughnuts. And complete nutrition is included with every recipe. 

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Treasured Polish Recipes For Americans - Marie Sokolowski Cover Art

Treasured Polish Recipes For Americans

Treasured Polish Recipes For Americans by Marie Sokolowski

This classic cookbook makes the rich, unique flavors of authentic Polish cuisine accessible to home chef everywhere. For generations, Treasured Polish Recipes for Americans has been the go-to resource for traditional Polish home cooking. Offering more than just recipes, it takes the reader on a tour of Polish culinary customs, dishes, and traditions. It also gives advice on foundational cooking techniques, ingredients, and sauces enabling you to master and improvise your own Polish-style dishes. Author Marie Sokolowshi shares old family recipes for Polish Kiełbasa , Kapusta Świeża na Kwaśno (sweet sour cabbage), Kapusta Czarwona (red cabbage), Śledzie Marynowane (pickled herring), Czarnina (duck soup) with Kluski , and nearly a dozen varieties of Pierogi and Pączki (fried donuts with filling). With almost 500 recipes, every meal and practically every dish is covered, including a multi-course Christmas dinner. Accented with Polish folk art, this timeless cookbook offers a charming and satisfying experience for both your stomach and spirit.

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The I Love Trader Joe's College Cookbook - Andrea Lynn Cover Art

The I Love Trader Joe's College Cookbook

The I Love Trader Joe's College Cookbook 150 Cheap-and-Easy Gourmet Recipes by Andrea Lynn

“A fantastic way for young cooks and college students to start learning the rhythms of shopping and cooking . . . Andrea’s recipes are smart and simple.” — Kitchn   This ultimate one-stop shopping guide finally offers starving college students a welcome relief from microwave mash-ups, fast food fiascos, and cardboard crust pizza delivery. Instead they can whip up late-for-class breakfasts, backpack-friendly lunches, and as-hearty-as-mom-made dinners. And since all the ingredients come from Trader Joe’s, they’re both inexpensive and scrumptious. Whether the reader is a first-time chef or coed foodie, this is the perfect book to start them cooking. Each recipe—from fabulous finger foods to delicious desserts—has been thoroughly tested to guarantee it’s not only tantalizingly tasty but also easy to make when kitchen space, cooking utensils, preparation time, and chef’s attention span are in short supply. Designed to help shoppers recognize the best finds and reap the fruits of Trader Joe’s smart buyers, many of the recipes utilize Trader Joe’s signature products to create unique meals. Even if you’ve never cooked before, this book shows how quick and easy it is to turn Trader Joe’s tasty and affordable groceries into delicious dishes: Pulled Pork Sandwiches Fish Tacos Sweet Chili Wings Homemade Pizza Chicken Masala Pad Thai Eggplant Lasagna Raspberry Brownies Greek Pasta Salad Tortilla Soup Caramel Popcorn TRADER JOE’S® is a registered trademark of Trader Joe’s® Company and is used here for informational purposes only. This book is independently authored and published and is not affiliated or associated with Trader Joe’s® Company in any way. Trader Joe’s® Company does not authorize, sponsor, or endorse this book or any of the information contained herein.

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One Knife, One Pot, One Dish - Stéphane Reynaud Cover Art

One Knife, One Pot, One Dish

One Knife, One Pot, One Dish Simple French Feasts at Home by Stéphane Reynaud

An illustrated, accessible guide to French comfort food, featuring over 150 recipes you can easily make at home. In this richly illustrated guide to French comfort food, acclaimed chef and cookbook author Stéphane Reynaud introduces us to his favorite foods to make at home. Rustic and approachable, the recipes require just one pan or pot, can be prepared in just ten minutes, and then are left in the oven to bake. From the classics, such as navarin, boeuf bourguignon, and roasted chicken, to more inventive takes on French cuisine—including a wide selection of vegetarian dishes—this cookbook features more than 150 recipes for appetizers, main courses, and desserts. One Knife, One Pot, One Dish allows readers to serve up all of the romance of a classic French bistro, without spending hours in the kitchen.

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Persiana Everyday - Sabrina Ghayour Cover Art

Persiana Everyday

Persiana Everyday by Sabrina Ghayour

THE LONG-AWAITED FOLLOW-UP TO THE AWARD-WINNING INTERNATIONAL BESTSELLER PERSIANA The all-new collection of more than 100 crowd-pleasing recipes for everyday eating from the author of the award-winning, Sunday Times bestselling cookbook Persiana . Designed to ensure maximum flavour with the greatest of ease - including no-cook, quick-prep, quick-cook and one-pot dishes, Persiana Everyday is full of generous, inviting and delicious recipes to cook again and again for family and friends. PRAISE FOR SABRINA GHAYOUR 'The golden girl of Persian cookery' - Observer 'I don't think she could write a dull recipe if she tried. Every one an elegantly spiced delight.' - Tom Parker Bowles 'Sabrina Ghayour's Middle-Eastern plus food is all flavour, no fuss - and makes me very, very happy' - Nigella Lawson CONTENTS INCLUDES Small Plates Including My Muhammara; Fried feta parcels with honey; My flavour bomb beans on toast Salads for All Seasons Including Chicken & cucumber salad with pul biber & tahini lime dressing; Courgette, apple, peanut & feta salad with basil and pul biber; Jewelled tomato salad Poultry & Meat Including Bloody Mary spatchcocked chicken; Halloumi fatteh; Speedy lamb shawarma Fish & Seafood Including Fragrant roasted haddock; Spicy orange & harissa-glazed cod; Marmalade prawns with barberry, chilli & chive butter Vegetable Love Including Ash-e-Reshteh; Pomegranate & harissa roasted aubergine steak; Sticky tamarind, garlic & tomato green beans Carbs of All Kinds Including Super-quick smoky tomato couscous; Lazy Mantí; Tangy bulgur wheat bake with roasted onions Something Sweet Including Rhubarb, rose & pistachio trifle pots; Orange & dark chocolate rubble cake; Cardamom & mocha rice pudding

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The Complete Mediterranean Cookbook - America's Test Kitchen Cover Art

The Complete Mediterranean Cookbook

The Complete Mediterranean Cookbook 500 Vibrant, Kitchen-Tested Recipes for Living and Eating Well Every Day by America's Test Kitchen

Bring the Mediterranean--from Italy and Greece, to Morocco and Egypt, to Turkey and Lebanon--into your kitchen with more than 500 fresh, flavorful recipes. This comprehensive cookbook translates the famously healthy Mediterranean diet for home cooks with a wide range of creative recipes, many fast enough to be made on a weeknight, using ingredients available at your local supermarket.  The structure of the book follows the guidelines of the Mediterranean Diet Pyramid. You'll find large chapters devoted to Beans and to Vegetables, the Seafood Chapter is larger than Poultry and Meat, and the Fruits and Sweets chapter, while shorter, is packed with recipes you can truly feel good eating.  Recipes include Spiced Baked Rice with Potatoes and Fennel, Tagliatelle with Artichokes and Parmesan, Orzo with Shrimp, Feta, and Lemon, Za'atar-Rubbed Chicken, Greek-Style Braised Pork with Leeks, and Orange Polenta Cake.

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The Vegan Starter Kit - Neal D. Barnard Cover Art

The Vegan Starter Kit

The Vegan Starter Kit Everything You Need to Know About Plant-Based Eating by Neal D. Barnard

Leading medical authority Neal Barnard, MD, FACC, shows you how to put the power of a vegan diet to work with an easy, step-by-step approach. Many are looking to adopt a more healthful diet but may have questions, like: How do I plan a vegan meal? Is protein an issue? How do I make it work if I don't cook? Which are the best choices at restaurants? In The Vegan Starter Kit Dr. Neal Barnard, perhaps the world's most respected authority on vegan diets, answers your questions and gives you everything you need to put vegan power to work. You'll learn how to ensure complete nutrition, and get quick-reference charts for calcium sources, tips for modifying your favorite recipes, and examples of quick and easy meals. Everything you need for permanent weight control and dramatically better health is presented. The Vegan Starter Kit also includes information on healthy eating in childhood, pregnancy, and other stages of life, and a complete set of basic meals, holiday feasts, snacks, among many other features.

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The Anti-Inflammation Cookbook - Amanda Haas Cover Art

The Anti-Inflammation Cookbook

The Anti-Inflammation Cookbook The Delicious Way to Reduce Inflammation and Stay Healthy by Amanda Haas

Recent research reveals that inflammation has a negative impact on general wellness and can worsen many common health conditions, including migraines, diabetes, heart disease, weight gain, arthritis, and gastrointestinal disorders. The good news? Eating certain foods and avoiding others can be a highly effective way to diminish and manage inflammation. In The Anti-Inflammation Cookbook, professional cook and inflammation sufferer Amanda Haas joins forces with Dr. Bradly Jacobs to explain which foods are beneficial and why and to share 65 delicious, simple inflammation-busting recipes. Sometimes good food can be the best medicine.

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The Ultimate Instant Pot Cookbook - Coco Morante Cover Art

The Ultimate Instant Pot Cookbook

The Ultimate Instant Pot Cookbook 200 Deliciously Simple Recipes for Your Electric Pressure Cooker by Coco Morante

A collection of 200 easy, delicious recipes for the incredibly popular Instant Pot, packaged in a gorgeous hardcover format with more than 80 stunning photographs throughout.   The well-tested, fully authorized recipes in The Ultimate Instant Pot Cookbook cover a range of flavors and occasions, making this the ultimate collection of recipes for the home cook who values the convenience of an electric pressure cooker. This is the only book you'll need when looking for tried-and-true classics like creamy tomato soup, ground beef stroganoff, chicken mushroom casserole, or peach cobbler; international favorites like carnitas, chicken tikka masala, or refried beans; and crave-worthy treats like French toast casserole and triple chocolate cheesecake. There are even easy entertaining recipes, like artichoke-spinach dip, and special occasion recipes such as the classic Thanksgiving favorites of mashed potatoes, creamed corn, and more. With special sections of vegetarian recipes and jams, jellies, and pickles, this collection goes deeper than other Instant Pot books and has something for everyone. And recipes for every meal of the day, from breakfast to dessert, make this book your one-stop source for mouthwatering meals all day long. Printed on high-quality paper and bound in a hardcover format filled with beautiful photographs, this is truly the ultimate book for gifting or self-purchase, and destined to become the beloved Instant Pot cookbook.

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All-Time Best Brunch - America's Test Kitchen Cover Art

All-Time Best Brunch

All-Time Best Brunch by America's Test Kitchen

Host a brilliant brunch without the hassle. The secret is plenty of hands-off recipes, good make-ahead options, and the best tips for mastering techniques like poaching eggs. Everything that makes brunch great also makes it tricky to prepare at home. From just-set eggs to high-flying popovers to rich (not soggy) strata, it's challenging to get every element just right. Enter this fresh collection of 75 foolproof recipes that guarantee a perfectly executed brunch every time. This scrupulously tested recipe collection features inventive takes on brunch classics (our Huevos Rancheros delivers a whole meal from one sheet pan), helpful make-ahead options (you can freeze our Quick Coffee Cake unbaked for up to a month), and easy approaches to finicky favorites (our Eggs Benedict offers a hollandaise that holds without breaking and a streamlined egg poaching technique). A smart organization makes building a memorable brunch as easy as flipping through the pages. Go beyond everyday eggs with chile-packed Migas and fuss-free Baked Eggs Florentine (which achieves runny yolks and tender whites in a cheesy spinach base). Chapters on brunch sweets offer new weekend keepers, like Blueberry Swirl Muffins, Cider-Glazed Apple Bundt Cake, and French Toast Casserole (no hovering over the stove). Brunch's savory side gets equal billing with standout recipes like Leek and Goat Cheese Quiche and Savory Bread Pudding with Turkey Sausage and Kale, while a chapter of perfect sides such as Maple-Glazed Oven-Fried Bacon (no messy splattering) and Baked Cheese Grits rounds out the meal. And with recipes serving anywhere from 4 to 16 people you'll find options for brunches large and small.

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Rodney Scott's World of BBQ - Rodney Scott & Lolis Eric Elie Cover Art

Rodney Scott's World of BBQ

Rodney Scott's World of BBQ Every Day Is a Good Day: A Cookbook by Rodney Scott & Lolis Eric Elie

IACP AWARD FINALIST • In the first cookbook by a Black pitmaster, James Beard Award–winning chef Rodney Scott celebrates an incredible culinary legacy through his life story, family traditions, and unmatched dedication to his craft. “BBQ is such an important part of African American history, and no one is better at BBQ than Rodney.”—Marcus Samuelsson, chef and restaurateur ONE OF THE BEST COOKBOOKS OF THE YEAR: The New York Times, The Washington Post, Time Out, Food52, Taste of Home, Garden & Gun , Epicurious, Vice, Salon, Southern Living, Wired, Library Journal Rodney Scott was born with barbecue in his blood. He cooked his first whole hog, a specialty of South Carolina barbecue, when he was just eleven years old. At the time, he was cooking at Scott's Bar-B-Q, his family's barbecue spot in Hemingway, South Carolina. Now, four decades later, he owns one of the country's most awarded and talked-about barbecue joints, Rodney Scott's Whole Hog BBQ in Charleston. In this cookbook, co-written by award-winning writer Lolis Eric Elie, Rodney spills what makes his pit-smoked turkey, barbecued spare ribs, smoked chicken wings, hush puppies, Ella's Banana Puddin', and award-winning whole hog so special. Moreover, his recipes make it possible to achieve these special flavors yourself, whether you're a barbecue pro or a novice. From the ins and outs of building your own pit to poignant essays on South Carolinian foodways and traditions, this stunningly photographed cookbook is the ultimate barbecue reference. It is also a powerful work of storytelling. In this modern American success story, Rodney details how he made his way from the small town where he worked for his father in the tobacco fields and in the smokehouse, to the sacrifices he made to grow his family's business, and the tough decisions he made to venture out on his own in Charleston. Rodney Scott's World of BBQ is an uplifting story that speaks to how hope, hard work, and a whole lot of optimism built a rich celebration of his heritage—and of unforgettable barbecue.

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Vegan Diner - Julie Hasson Cover Art

Vegan Diner

Vegan Diner Classic Comfort Food for the Body and Soul by Julie Hasson

Finally, a collection of recipes that provides guilt-free comfort-food indulgence for vegans everywhere. With 125 recipes and more than 30 food photos, author Julie Hasson aims to introduce plant-based diner fare both savory and sweet. This new vegan classic covers breakfast, lunch, and supper from the diner-gone-vegan! From pancakes, waffles, and luscious muffins to scrambles, faux Benedicts, and homemade sausage, this vegan cookbook has breakfast sizzling. Traditional lunches get a healthy new lease through clubs, open-faced sandwiches, soups, and pastas. Even filling casseroles, comforting mac-and-cheese, and slow-cooked stews are deliciously reinterpreted, followed by desserts ranging from shakes to creamy cheesecakes.

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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

Now a Netflix series! New York Times Bestseller and Winner of the 2018 James Beard Award for Best General Cookbook and multiple IACP Cookbook Awards Named one of the Best Books of 2017 by: NPR, BuzzFeed, The Atlantic , The Washington Post , Chicago Tribune , Rachel Ray Every Day , San Francisco Chronicle , Vice Munchies, Elle.com, Glamour , Eater, Newsday, Minneapolis Star Tribune , The Seattle Times , Tampa Bay Times , Tasting Table, Modern Farmer , Publishers Weekly, and more. A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared “America’s next great cooking teacher” by Alice Waters. In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat , an ambitious new approach to cooking by a major new culinary voice. 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. Featuring 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, Salt, Fat, Acid, Heat will be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook you’ll ever need. With a foreword by Michael Pollan.

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The Joy of Mixology, Revised and Updated Edition - Gary Regan Cover Art

The Joy of Mixology, Revised and Updated Edition

The Joy of Mixology, Revised and Updated Edition The Consummate Guide to the Bartender's Craft by Gary Regan

A thoroughly updated edition of the 2003 classic that home and professional bartenders alike refer to as their cocktail bible. Gary Regan, the "most-read cocktail expert around" ( Imbibe ), has revised his original tome for the 15th anniversary with new material: many more cocktail recipes—including smart revisions to the originals—and fascinating information on the drink making revival that has popped up in the past decade, confirming once again that this is the only cocktail reference you need. A prolific writer on all things cocktails, Gary Regan and his books have been a huge influence on mixologists and bartenders in America. This brand-new edition fills in the gaps since the book first published, incorporating Regan's special insight on the cocktail revolution from 2000 to the present and a complete overhaul of the recipe section. With Regan's renowned system for categorizing drinks helps bartenders not only to remember drink recipes but also to invent their own, The Joy of Mixology, Revised and Updated Edition is the original drinks book for both professionals and amateurs alike.

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Ten Tomatoes that Changed the World - William Alexander Cover Art

Ten Tomatoes that Changed the World

Ten Tomatoes that Changed the World by William Alexander

New York Times bestselling author William Alexander takes readers on a surprisingly twisty journey through the history of the beloved tomato in this fascinating and erudite microhistory.   The tomato gets no respect. Never has. Stored in the dustbin of history for centuries, accused of being vile and poisonous, appropriated as wartime propaganda, subjected to being picked hard-green and gassed, even used as a projectile, the poor tomato is the Rodney Dangerfield of foods. Yet, the tomato is the most popular vegetable in America (and, in fact, the world). It holds a place in America's soul like no other vegetable, and few other foods. Each summer, tomato festivals crop up across the country; John Denver had a hit single titled "homegrown Tomatoes;" and the Heinz tomato ketchup bottle, instantly recognizable, is in the Smithsonian. Author William Alexander is on a mission to get tomatoes the respect they deserve. Supported by meticulous research but told in a lively, accessible voice, Ten Tomatoes that Changed the World will seamlessly weave travel, history, humor, and a little adventure (and misadventure) to follow the tomato's trail through history. A fascinating story complete with heroes, con artists, conquistadors and, no surprise, the Mafia, this book is a mouth-watering, informative, and entertaining guide to the good that has captured our hearts for generations.

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Piatti - Stacy Adimando Cover Art

Piatti

Piatti Plates and platters for sharing, inspired by Italy by Stacy Adimando

Executive editor of Saveur Stacy Adimando combines her Italian heritage and tradition of serving abundant spreads to create 75 recipes for generous plates and platters meant for grazing. Organized by season and ranging in size from starting bites, such as Grilled Bacon-Wrapped Leeks with Honey Glaze and Shaved Fennel Salad with Sweet Peas and Avocado, to main courses, such as Crispy Pork Ribs with Herb Sauce and Seared Shrimp with Braised Savoy Cabbage, these are generous dishes to serve to family and friends for gatherings large and small. Filled with advice on how to plate and pair dishes for a range of occasions, this visually stunning book, with distinctive binding featuring a partially exposed spine, imparts what many cooks of Italy seem born knowing: the secrets to pulling off an impressive feast, without formality or fussiness, but with love, ease, and elegance.

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Williams-Sonoma Grilling - Denis Kelly Cover Art

Williams-Sonoma Grilling

Williams-Sonoma Grilling The Best-Selling Recipe Collection from America's Top Cooking Authority by Denis Kelly

Mastering the art of grilling is one of the most satisfying ways to share a good meal with family and friends. Whether it's a T-bone steak, a salmon fillet, corn on the cob, or even pizza, virtually any food can be adapted to this versatile cooking technique and grilled with success. Williams Sonoma Collection Grilling offers more than 40 easy-to-follow recipes, including beloved classics and inspiring new ideas. In these pages, you’ll find grilling recipes for any occasion—from a casual backyard barbeque to a more elegant dinner with friends. This vividly photographed, full-color recipe collection appeals to both novice and experienced cooks.

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Simply Keto - Suzanne Ryan Cover Art

Simply Keto

Simply Keto by Suzanne Ryan

The ketogenic diet, a low-carb, high-fat way of eating, is remarkably effective at transforming people’s lives, helping them shed pounds and find relief from common health conditions. No one knows this better than Suzanne Ryan. In her quest to overcome her lifelong struggle with her weight, she stumbled upon the ketogenic diet and decided to give it a shot. In just one year, she lost more than 100 pounds and reclaimed control over her health and well-being. Suzanne has shared every detail of her transformation, from the very first days of starting keto to her most recent successes, on her popular blog, Keto Karma, as well as on her YouTube channel and Instagram page. Her first book, Simply Keto, isn’t just a cookbook; it’s a portal into Suzanne’s life and dieting success—how she accomplished the incredible feat of losing almost 40 percent of her total body weight and developed a healthier and more balanced relationship with food. In this book, she shares everything you need to know to get started and find your own success. Inside, you’ll find • helpful advice for starting keto • grocery shopping tips • keto and weight loss FAQs • more than 100 easy recipes • a structured 30-day meal plan • guidance for living and thriving with the ketogenic lifestyle

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Dining In - Alison Roman Cover Art

Dining In

Dining In Highly Cookable Recipes: A Cookbook by Alison Roman

Discover the cookbook featuring “drool-worthy yet decidedly unfussy food” ( Goop ) that set today’s trends and is fast becoming a modern classic. “This is not a cookbook. It’s a treasure map.”—Samin Nosrat, author of  Salt, Fat, Acid, Heat NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY  San Francisco Chronicle  • NPR •  Epicurious  •  Newsday  • KCRW’s  Good Food  •  The Fader  •  American Express Essentials Alison Roman’s Salted Butter and Chocolate Chunk Shortbread   made her Instagram-famous. But all of the recipes in  Dining In  have one thing in common: they make even the most oven-phobic or restaurant-crazed person want to stay home and cook. They prove that casual doesn’t have to mean boring, simple doesn’t have to be uninspired, and that more steps or ingredients don’t always translate to a better plate of food.  Vegetable-forward but with an affinity for a mean steak and a deep regard for fresh fish,  Dining In  is   all about building flavor and saving time. Alison’s ingenuity seduces seasoned cooks, while her warm, edgy writing makes these recipes practical and approachable enough for the novice. With 125 recipes for effortlessly chic dishes that are full of quick-trick techniques (think slathering roast chicken in anchovy butter, roasting citrus to ramp up the flavor, and keeping boiled potatoes in the fridge for instant crispy smashed potatoes), she proves that dining in brings you just as much joy as eating out. Praise for  Dining In “Sorry, restaurants. Superstar Alison Roman has given us recipes so delicious, so meltdown-proof—and so fun to read—we’re going to be cooking at home for a while. Quite possibly forever.” —Christine Muhlke, editor at large,  Bon Appétit “Anyone who wants the aesthetic, quality, and creativity of a Brooklyn restaurant without having to go to a Brooklyn restaurant will love Alison Roman’s cookbook. It’s filled with recipes that are both unique and approachable. Reading it, you’ll find yourself thinking ‘I would have never thought of making this but I want to make it right now.’” — BuzzFeed “ Dining In  is exactly how I want to cook: with bright, fresh flavors, minimal technique, and no pretense. This isn’t just a bunch of great recipes, but a manifesto on how one original, opinionated home cook sees the world.” —Amanda Hesser, co-founder,  Food52

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Vegan Casseroles - Julie Hasson Cover Art

Vegan Casseroles

Vegan Casseroles Pasta Bakes, Gratins, Pot Pies, and More by Julie Hasson

When it comes to traditional comfort food, most of the key ingredients are off-limits to health-conscious vegans. But giving up shepherd's pie, eggplant parm, and cheesy rice casserole was not an option for Julie Hasson, who took on the challenge to recreate flavors she loved, but without the cheese, eggs, butter, and cholesterol. The results are a mix of retro flavors, such as Nacho Cheesy Sauce and a lighter Cream of Mushroom Soup, and fresh, veggie-forward dishes like Mediterranean Stuffed Cabbage Rolls and Summer Corn Custard. The recipes come together quickly, focus on healthier substitutions without the tans-fats, and are endorsed by some of the toughest critics, Julie's college-aged children and their visiting friends! With recipes like Zucchini Basil Lasagna and Tamale Pie, you're guaranteed to find a casserole you'll love. You can even make your own casserole creations by pairing any of the super-simple sauces with your favorite veggies and rice or pasta. Of course, desserts are an important cap to any casserole-based meal: satisfy your sweet tooth with dishes like Rustic Bread Pudding. Now: dig in and feel good about it!

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

The Complete Slow Cooker

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

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

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The Everything Air Fryer Cookbook - Michelle Fagone Cover Art

The Everything Air Fryer Cookbook

The Everything Air Fryer Cookbook 300 Easy and Delicious Recipes for Your Favorite Foods! by Michelle Fagone

More than 300 easy, fun, and creative recipes for the hottest new kitchen appliance—the air-fryer! The air-fryer is an easy, healthier alternative to conventional fryers, and it’s quickly becoming the latest kitchen must-have! The Everything Air Fryer Cookbook teaches you all you need to know about this hot new appliance, proving that fryers can be used for so much more than French fries and onion rings. Learn how versatile an air fryer can be, with recipes such as Nashville Hot Chicken, to Baked Garlic Parsley Potatoes, to Fried Banana S’mores! With more than 300 quick and tasty recipes—including vegetarian and vegan options, as well as classic favorites like fried pickles and jalapeño poppers—there’s an air fried meal for every taste, diet, and mood. Whether you’re looking for an easy breakfast dish, a scrumptious snack, or a delicious dinner for the whole family, you can find it in The Everything Air Fryer Cookbook .

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Muffins & Biscuits - Heidi Gibson Cover Art

Muffins & Biscuits

Muffins & Biscuits 50 Recipes to Start Your Day with a Smile by Heidi Gibson

Whether slathered with mouthwatering homemade spreads or savored just as they are, muffins and biscuits are comfort food at its finest. This follow-up to the successful Grilled Cheese Kitchen features 50 recipes for tender-on-the-inside, crunchy-on-the-outside biscuits and melt-in-your-mouth muffins as well as an irresistible assortment of flavored butters, sauces, and preserves. Featuring sweet and savory varieties and exciting new flavor combinations—think Quinoa Muffins with Cheddar, Apples, and Rosemary or Orange Zest, Ham, and Thyme Biscuits—bakers of all skill levels will delight in these fresh twists on classic treats. Packed with tips and tricks, from making delectable pancakes with muffin batter to turning leftover biscuits into bread pudding, this collection of recipes takes time-tested breakfast favorites to an entirely new level of deliciousness.

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The Diabetic Cookbook: Easy, Healthy, and Delicious Recipes for a Diabetes Diet - Shasta Press Cover Art

The Diabetic Cookbook: Easy, Healthy, and Delicious Recipes for a Diabetes Diet

The Diabetic Cookbook: Easy, Healthy, and Delicious Recipes for a Diabetes Diet by Shasta Press

Being diagnosed with diabetes doesn’t mean you can’t still enjoy all your favorite comfort foods. The Diabetic Cookbook will show you how you can regulate your blood sugar and lose weight, all while eating meals that are hearty, flavorful, and nourishing. The key to effectively managing diabetes is creating a realistic diet plan that works for your lifestyle. With The Diabetic Cookbook you’ll get more than 120 delicious recipes that take the stress out of managing the symptoms of diabetes. Enjoy mouthwatering Diabetic Cookbook versions of everything from Philly cheesesteak, to Macaroni and Cheese, to Rich Chocolate Torte, and take the frustration out of cooking for diabetes. Whether you have been struggling with diabetes for years, or you were recently diagnosed, The Diabetic Cookbook can help you keep your blood sugar steady, maintain blood pressure, and gain control over diabetes permanently.  The Diabetic Cookbook makes it easy to manage your diabetes with: • More than 120 delicious Diabetic Cookbook recipes for every meal of the day • 10 quick and easy tips to take charge of diabetes from the editors of The Diabetic Cookbook • Healthful cooking techniques and kitchen tips from The Diabetic Cookbook • A detailed list of foods to avoid and foods to enjoy With The Diabetic Cookbook , you’ll look forward to every meal and take complete control of your health.

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Go-To Dinners - Ina Garten Cover Art

Go-To Dinners

Go-To Dinners A Barefoot Contessa Cookbook by Ina Garten

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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Liam Charles Cheeky Treats - Liam Charles Cover Art

Liam Charles Cheeky Treats

Liam Charles Cheeky Treats Includes recipes from the new Liam Bakes TV show on Channel 4 by Liam Charles

The debut cookbook by the breakout star of The Great British Bake Off 2017 and the host of Channel 4's brand new show, Liam Bakes. When you bake you want the results to be mouth-watering and jaw-droppingly good. You want gasps of awe followed by silence as your friends and family munch their way through your genius creations. No one understands this better than Liam Charles. Who else could bring you a Caramel Peanut Millionaire's Shortbread, an Oreo Chocolate Brownie Freakshake or a Christmas Dinner Pie? It has to be Liam and in his first book, he introduces his latest inventions and favourite bakes that are guaranteed to get you in the kitchen. Cheeky Treats is a cookbook like no other, packed with fantastic flavours, wonderfully creative bakes, and fun and beautiful photography that captures Liam's personality and flair. Warning: if you're looking for a Victoria Sponge recipe - look elsewhere! ' Cheeky Treats , a spangly, Technicolor, many-faceted recipe book... It is distinguished not by the two kilos of icing sugar in the Football Cake (and that's just the buttercream!), nor the very simple, incredibly effective, domino pattern on his salted millionaire dominoes, nor his vertiginous layering or moments of French patisserie perfectionism, but by the joie de vivre conveyed by all those things, and the rest.' - Guardian

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The Four & Twenty Blackbirds Pie Book - Emily Elsen & Melissa Elsen Cover Art

The Four & Twenty Blackbirds Pie Book

The Four & Twenty Blackbirds Pie Book Uncommon Recipes from the Celebrated Brooklyn Pie Shop by Emily Elsen & Melissa Elsen

From the proprietors of the renowned Brooklyn shop and cafe comes the ultimate pie-baking book for a new generation of bakers. Melissa and Emily Elsen, the twenty-something sisters who are proprietors of the wildly popular Brooklyn pie shop and cafe Four & Twenty Blackbirds, have put together a pie-baking book that's anything but humble. This stunning collection features more than 60 delectable pie recipes organized by season, with unique and mouthwatering creations such as Salted Caramel Apple, Green Chili Chocolate, Black Currant Lemon Chiffon, and Salty Honey. There is also a detailed and informative techniques section. Lavishly designed, Four & Twenty Blackbirds Pie Book contains 90 full-color photographs by Gentl & Hyers, two of the most sought-after food photographers working today. With its new and creative recipes, this may not be you mother's cookbook, but it's sure to be one that every baker from novice to pro will turn to again and again.

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The Food and Cooking of Scotland - Carol Wilson & Christopher Trotter Cover Art

The Food and Cooking of Scotland

The Food and Cooking of Scotland Discover the Rich and Culinary Scottish Heritage of this Historic Land in 70 Classic Step-by-step Recipes and 300 Glorious Photographs by Carol Wilson & Christopher Trotter

This wonderful book brings together everything you need to know to enjoy the experience of cooking classic Scottish food with success – the ingredients, the culinary traditions, the techniques, and of course 70 of the most famous and popular recipes of Scotland. The book opens with a fascinating introduction to the history of Scottish food and cooking and how the landscape has shaped its cuisine. The delicious dishes that follow have all been thoroughly tested and include Roast Young Grouse, Saddle of Rabbit with Asparagus, Fillet Steak with Walnut Sauce, King Scallops with Bacon, Grilled Lobster with Tarragon Cream, and Fisherman’s Stew.  Also featured are sensational desserts such as Iced Cranachan, Rhubarb Fruche, Clootie Dumpling, and Walnut and Honey Tart, plus there are wonderful drinks to try too, like Glasgow Punch and Brammie Kir. Over 300 stunning photographs include beautiful images that capture the dramatic scenery and cultural life of Scotland, a tempting picture of every recipe, plus clear and simple photographic step-by-step instructions. This is the perfect book for anyone interested in the culinary traditions of this beautiful land, and for those who wish to experience good, wholesome food, offering inspiration and fabulous recipes for every occasion. Carol Wilson is an expert on the history and origins of British food, and has contributed to many publications in the UK, Ireland and the USA, including The Times, The Illustrated London News, Heritage, Food and Wine, and Gastronomica. Christopher Trotter is the chef of the magnificent 16th century Myres Castle Highland hotel in Scotland. Christopher trained at the Savoy and in a prestigious Michelin-starred restaurant in France. He has written two books: The Scottish Kitchen and Scottish Cookery.

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Smuggler's Cove - Martin Cate & Rebecca Cate Cover Art

Smuggler's Cove

Smuggler's Cove Exotic Cocktails, Rum, and the Cult of Tiki by Martin Cate & Rebecca Cate

Martin and Rebecca Cate, founders and owners of Smuggler’s Cove (the most acclaimed tiki bar of the modern era) take you on a colorful journey into the lore and legend of tiki: its birth as an escapist fantasy for Depression-era Americans; how exotic cocktails were invented, stolen, and re-invented; Hollywood starlets and scandals; and tiki’s modern-day revival, in this James Beard Award-winning cocktail book. Featuring more than 100 delicious recipes (original and historic), plus a groundbreaking new approach to understanding rum, Smuggler’s Cove is the magnum opus of the contemporary tiki renaissance. Whether you’re looking for a new favorite cocktail, tips on how to trick out your home tiki grotto, help stocking your bar with great rums, or inspiration for your next tiki party, Smuggler’s Cove has everything you need to transform your world into a Polynesian Pop fantasia. Make yourself a Mai Tai, put your favorite exotica record on the hi-fi, and prepare to lose yourself in the fantastical world of tiki, one of the most alluring—and often misunderstood—movements in American cultural history.

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The Pizza Bible - Tony Gemignani Cover Art

The Pizza Bible

The Pizza Bible The World's Favorite Pizza Styles, from Neapolitan, Deep-Dish, Wood-Fired, Sicilian, Calzones and Focaccia to New York, New Haven, Detroit, and More by Tony Gemignani

A comprehensive guide to making pizza, covering nine different regional styles--including Neapolitan, Roman, Chicago, and Californian--from 12-time world Pizza Champion Tony Gemignani.   Everyone loves pizza! From fluffy Sicilian pan pizza to classic Neapolitan margherita with authentic charred edges, and from Chicago deep-dish to cracker-thin, the pizza spectrum is wide and wonderful, with something to suit every mood and occasion. And with so many fabulous types of pie, why commit to just one style? The Pizza Bible is a complete master class in making delicious, perfect, pizzeria-style pizza at home, with more than seventy-five recipes covering every style you know and love, as well as those you’ve yet to fall in love with. Pizzaiolo and twelve-time world pizza champion Tony Gemignani shares all his insider secrets for making amazing pizza in home kitchens. With The Pizza Bible , you’ll learn the ins and outs of starters, making dough, assembly, toppings, and baking, how to rig your home oven to make pizza like the pros, and all the tips and tricks that elevate home pizza-making into a craft.

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Ball Complete Book of Home Preserving - Judi And Lauren Cover Art

Ball Complete Book of Home Preserving

Ball Complete Book of Home Preserving by Judi And Lauren

The hugely bestselling Ball Complete Book of Home Preserving has been broadly updated to reflect changes over the last 15 years with new recipes and larger sections on low sugar and fermentation. Ball Home Canning Products are the gold standard in home preserving supplies, the trademark jars on display in stores every summer from coast to coast. This companion to their products is this bible of home preserving from the experts on the practice which has sold more than a million copies. The book includes 400 innovative recipes for salsas, savory sauces, pickles, chutneys, relishes and of course, jams, jellies, and fruit spreads. The book includes comprehensive directions on safe canning and preserving methods plus lists of required equipment and utensils. Specific instructions for first-timers and handy tips for the experienced make this book a valuable addition to any kitchen library.

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Wine Folly - Madeline Puckette Cover Art

Wine Folly

Wine Folly The Essential Guide to Wine by Madeline Puckette

The best introductory book on wine to come along in years” ( The Washington Post ) from the creators of the award-winning Wine Folly website Red or white? Cabernet or merlot? Light or bold? What to pair with food? Drinking great wine isn’t hard, but finding great wine does require a deeper understanding of the fundamentals.   Wine Folly: The Essential Guide to Wine  will help you make sense of it all in a unique infographic wine book. Designed by the creators of the Wine Folly website, which has won Wine Blogger of the Year from the International Wine & Spirits Competition, this book combines sleek, modern information design with data visualization and gives readers pragmatic answers to all their wine questions, including:    •  Detailed taste profiles of popular and under-the-radar wines.    •  A guide to pairing food and wine.    •  A wine-region section with detailed maps.    •  Practical tips and tricks for serving wine.    •  Methods for tasting wine and identifying flavors. Packed with information and encouragement,  Wine Folly: The Essential Guide to Wine  will empower your decision-making with practical knowledge and give you confidence at the table.

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Liam Charles Second Helpings - Liam Charles Cover Art

Liam Charles Second Helpings

Liam Charles Second Helpings 70 wicked recipes that will leave you wanting more by Liam Charles

Banging crowd-pleasers Epic bakes Mad flavours Enjoy all the recipes that Liam loves to eat again and again! In this second helping of recipes from Channel 4's breakout star, Liam Charles shares 70 brand-new sweet and savoury recipes that are guaranteed to get you cooking! Whether you're having a cosy night in, going to a family get-together or hanging out with your mates, Liam has a taste-bud-tingling recipe for you. _____________ _____________ _____________ PROPER MEALS for everyday feasting Includes Mexi Salad Bowls, Veggie Wedgie Pie and Monday Roast Wraps SHARING plates to impress your friends Includes Late Night Doner, Chicken Katsu Doughnut and Kofta Foccacia QUICK FIX snacks and smaller bites to keep the 'hanger' at bay Includes Chilli Cheese Toastie, Ice Cream Brekky Jar and plenty of smoothies and juices! PUDDINGS to satisfy even the sweetest tooth Includes Rhubarb x Custard Cheesecake, Dripping-in-Sauce Pineapple Pudding and Caramel Soft-Serve ice cream CAKES, BAKES, BISCUITS - because everyone needs a cheeky treat once in a while! Includes Cinnamon Roll-Ups, Cola Bowling Éclairs and Doughnut Dynamite _____________ _____________ _____________ Praise for Cheeky Treats 'A spangly, Technicolor, many-faceted recipe book... It is distinguished not by the two kilos of icing sugar in the Football Cake (and that's just the buttercream!), nor the very simple, incredibly effective, domino pattern on his salted millionaire dominoes, nor his vertiginous layering or moments of French patisserie perfectionism, but by the joie de vivre conveyed by all those things, and the rest.' - Guardian

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THE COMPLETE NINJA CREAMI COOKBOOK FOR BEGINNERS: A Step- By Step Guide On How To Make Homemade Tasty Ice Cream, Ice Cream Mix-Ins, Gelato, Sorbets, Smoothies Recipes With Ninja Creami For Beginners. - Joy Oris Cover Art

THE COMPLETE NINJA CREAMI COOKBOOK FOR BEGINNERS: A Step- By Step Guide On How To Make Homemade Tasty Ice Cream, Ice Cream Mix-Ins, Gelato, Sorbets, Smoothies Recipes With Ninja Creami For Beginners.

THE COMPLETE NINJA CREAMI COOKBOOK FOR BEGINNERS: A Step- By Step Guide On How To Make Homemade Tasty Ice Cream, Ice Cream Mix-Ins, Gelato, Sorbets, Smoothies Recipes With Ninja Creami For Beginners. by Joy Oris

The Ninja CREAMi is a machine that allows you to manufacture amazing frozen treats right at home. At the touch of a button, the Ninja CREAMi transforms ingredients into ice cream, sorbets, milkshakes, and more in minutes. From healthful to delicious, the Ninja CREAMi can create frozen desserts that are as unique as you are. The Complete Ninja CREAMi Cookbook for Beginners recognizes all of the potential of this powerful machine. The cookbook will share with you: The Ninja CREAMI Users’ Guider. The cookbook delves into the Ninja CREMI's many functions, components, and operations, as well as how to clean and maintain your Ninja CREAMI. How to Make homemade ice cream, sorbet, gelato, slushies, milkshakes, and smoothies is simple with recipes that just take 10 minutes to prepare. Ninja-approved recipes—Each recipe was created to work well with the Ninja CREAMi, allowing you to create your favorite tastes at any moment by building an ice cream base, adding mix-ins like candy and chocolate, and blending them together. Frozen treats for every diet—Find selections for vegan, dairy-free, low-carb, and other dietary requirements. Learn how to utilize all of the Ninja CREAMi's features and components, as well as how to clean and maintain it so you can continue producing ice cream for years to come, with this CREAMi beginners guide. With the Ninja CREAMi Ultimate Guide, you may make your own personalized ice cream and more. So what are you waiting for? Click on the BUY NOW button, get a copy of this cookbook and explore the Ninja creami world……

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Betty Crocker Simply Delicious Diabetes Cookbook - Betty Crocker Cover Art

Betty Crocker Simply Delicious Diabetes Cookbook

Betty Crocker Simply Delicious Diabetes Cookbook 160+ Nutritious Recipes for Foods You Love by Betty Crocker

160+ delicious, easy and surprisingly healthy recipes for managing diabetes Managing diabetes doesn't have to feel overwhelming or even like you’re depriving yourself. Betty Crocker Simply Delicious Diabetes Cookbook offers 162 easy, delicious recipes to help you enjoy a healthy meal plan, with a variety of flavorful foods that satisfy. Chapters span every meal and snack of the day: Flavor-Packed Basics, Scrumptious Breakfasts, Tasty Light Meals & Snacks, Colorful Salads & Veggies, Satisfying Dinners, and Sweet Treats & Refreshing Drinks (it's possible!). Each of six features has tips to focus on one area to help you stay on track without feeling like you're on a diet, covering topics like how to dine out at restaurants, how to deliciously add flavor to foods without unwanted fat or sodium, smart snacking choices, and more! You'll find fast prep recipes for satisfying meals in minutes, as well as gluten free, vegetarian and vegan options, plus tip sto help the recipes turn out successfully, no matter what your cooking experience. Enjoy the wide variety of these recipes for the foods you like to eat while sticking to a healthy meal plan.

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Pressure Canning for Beginners - Hilary Lisa Cover Art

Pressure Canning for Beginners

Pressure Canning for Beginners The Ultimate Guide on How to Can Meals, Vegetables and Meat in a Jar by Hilary Lisa

Pressure canning is important for low acid foods, it is very important to learn how to pressure can so as to be able to preserve your vegetables and meat from spoilage without any loss of taste and quality This guide will show you how to pressure can at home with step by step picture guide to ensure you are able to do it successfully without any trial and error When you have fully understand the process, pressure canning is not different from regular canning It is a wonderful skill to learn especially if your garden is very full and you want to save your veggies for the following year GET THIS BOOK Today by Scrolling up and Clicking Buy Now in 1-Click to get this book today and master pressure canning to prevent spoilage

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Weber's Greatest Hits - Jamie Purviance Cover Art

Weber's Greatest Hits

Weber's Greatest Hits 125 Classic Recipes for Every Grill by Jamie Purviance

All Killer, No Filler: The Absolute Best Weber Recipes Ever Published, in One Amazing Collection For decades, Weber grills have set the standard for backyard grills, and Weber’s cookbooks have delighted grilling enthusiasts. But out of more than 2,000 total recipes for every kind of dish, which ones are the very best of the best? In the ultimate gift for every griller, from beginner to veteran, Weber rated, debated, and curated its entire recipe collection, with help from its most enthusiastic fans. Here in one gorgeous package are the ultimate go-to recipes for every occasion. The book includes all-new photography, fun stories from Weber’s rich and often hilarious history, and special features such as the Top Ten Grilling Dos and Don’ts. Whether building a better burger or smoking competition-worthy ribs, Weber fans will delight in these classic standards and contemporary inspirations.

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Dick Gregory's Natural Diet for Folks Who Eat - Dick Gregory & James R. McGraw Cover Art

Dick Gregory's Natural Diet for Folks Who Eat

Dick Gregory's Natural Diet for Folks Who Eat Cookin' with Mother Nature by Dick Gregory & James R. McGraw

First published in 1974 and even more relevant today, a natural and whole foods guide the voice of black consciousness, cultural icon Dick Gregory, the incomparable satirist, human rights and environmental activist, health advocate, social justice champion, and author of the NAACP Image Award–winning Defining Moments in Black History: Reading Between the Lies and the classic bestseller N****r: An Autobiography. Written with Dick Gregory’s irreverent wit and informed by his deep intelligence, Dick Gregory’s Natural Diet for Folks Who Eat is for real people who are concerned about their health and wellness. Gregory offers an enlightening introduction to natural foods, and offers a wickedly amusing and informative assessment of how our modern diet damages the human digestive tract, and raises our consciousness about the political power of food. Gregory argues that how you treat yourself and your body reflects how you treat others. He discusses various fasts and the ones he’s done for both political and health reasons, hunger in America, navy beans, and how Americans are changing the way they eat—the beginning of a movement in the 1970s that is still felt today. He offers suggestions on diets to help you gain or lose pounds and offers advice on natural substitutes for favorite alcoholic drinks. You are what you eat—with Dick Gregory’s Natural Diet for Folks Who Eat you can laugh your way to better health. 

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Mastering Pizza - Marc Vetri & David Joachim Cover Art

Mastering Pizza

Mastering Pizza The Art and Practice of Handmade Pizza, Focaccia, and Calzone [A Cookbook] by Marc Vetri & David Joachim

A revolutionary guide to making delicious pizza at home, offering a variety of base doughs so that your pizza will turn out perfect no matter what kind of oven or equipment you have. Pizza remains America's favorite food, but one that many people hesitate to make at home. In Mastering Pizza , award-winning chef Marc Vetri tackles the topic with his trademark precision, making perfect pizza available to anyone. The recipes—gleaned from years spent researching recipes in Italy and perfecting them in America—have a variety of base doughs of different hydration levels, which allow home cooks to achieve the same results with a regular kitchen oven as they would with a professional pizza oven. The book covers popular standards like Margherita and Carbonara while also featuring unexpected toppings such as mussels and truffles—and even a dessert pizza made with Nutella. With transporting imagery from Italy and hardworking step-by-step photos to demystify the process, Mastering Pizza will help you make pizza as delicious as you find in Italy.

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Made in India: Recipes from an Indian Family Kitchen - Meera.S Cover Art

Made in India: Recipes from an Indian Family Kitchen

Made in India: Recipes from an Indian Family Kitchen by Meera.S

The best Indian food is cooked (and eaten) at home. Real Indian food is fresh, simple, and packed with flavor. In Made In India, Meera Sodha introduces you to the food she grew up eating every day. Unlike the fare you get at your local Indian takeout joint, her food is vibrant and surprisingly quick and easy to make. Meera serves up a feast of over 130 delicious recipes collected from three generations of her family. On the menu is everything from hot chapatis to street food (chili paneer; beet and feta samosas), fragrant curries (spinach and salmon, or perfect cinnamon lamb curry) to colorful side dishes (pomegranate and mint raita; kachumbar salad), and mouthwatering desserts (mango, lime, and passion fruit jello; pistachio and saffron kulfi). Made In India will change the way you cook, eat, and think about Indian food forever.

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The Big Book Of Emeril Lagasse Power Air Fryer 360: Quick And Tasty Everyday Recipes For Everyone - Marleen Lollie Cover Art

The Big Book Of Emeril Lagasse Power Air Fryer 360: Quick And Tasty Everyday Recipes For Everyone

The Big Book Of Emeril Lagasse Power Air Fryer 360: Quick And Tasty Everyday Recipes For Everyone by Marleen Lollie

This amazing cooking appliance can satisfy all your family’s needs with air fry, bake, rotisserie, dehydrate, toast, reheat, roast, broil, bagel, pizza, slow cook, and warm / reheat function. And this tasty collection of healthy everyday recipes will make you proficient in air fryer cooking. The book will take your kitchen skills to a whole new level. In this Emeril Lagasse Cookbook, you will discover: - What it is? - About its buttons and functions - How does it work? - Advantages of using it - Tips for usage, cleaning, and maintenance - Many many Easy delicious recipes with pictures - Common FAQs Some recipes include: - Breakfast and Brunch Recipes - Beef Recipes - Pork Recipes - Lamb Recipes - Chicken and Turkey Recipes - Fish and Seafood Recipes - Bread, Bagel and Pizza Recipes - Vegan & Vegetarian Recipes - Desserts and Snacks - Game Recipes - More and more... What are you waiting for? Don’t waste your time! Purchase this book and start having fun and getting creative in your kitchen with this magical and revolutionary cooking appliance and this fantastic and useful cookbook. It’s time to discover new ways to take your meals to the next level. Enjoy!

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Bobby at Home - Bobby Flay, Stephanie Banyas & Sally Jackson Cover Art

Bobby at Home

Bobby at Home Fearless Flavors from My Kitchen: A Cookbook by Bobby Flay, Stephanie Banyas & Sally Jackson

NEW YORK TIMES BESTSELLER • With 165+ recipes, Bobby Flay opens up his home and shares his bold, approachable style of cooking for family and friends, along with his no-nonsense, essential advice for home cooks. NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY NPR AND FOOD NETWORK Welcome to Bobby's, where powerhouse flavors rule the day. In his most personal cookbook yet, Bobby shares over 165 bold, approachable recipes he cooks at home for family and friends, along with his well-earned secrets for executing them perfectly. Everyday favorites--from pan-seared meats and hearty pastas to shareable platters of roasted vegetables, bountiful salads, and casual, homey desserts--go bigger and bolder with Bobby's signature pull-no-punches cooking style. Expect crowd-pleasing classics taken to the next level with exciting flavors, such as Spanish-style shrimp and grits, pumpkin pancakes with apple cider syrup, and sticky-savory-sweet Korean BBQ chicken. Riff on go-to dishes just as Bobby does with his master recipes for essentials, along with creative variations that take the base recipe in a range of directions to suit your mood, such as crispy bacon glazed with pomegranate molasses, deviled eggs topped with fried oysters, and mussels steamed in a heady green curry broth. With Bobby by your side, cooking at home just got a lot more exciting.

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Southern Keto - Natasha Newton Cover Art

Southern Keto

Southern Keto by Natasha Newton

The ketogenic lifestyle doesn’t require a sacrifice of flavor! Many people think that going keto means they have to give up American traditional dishes, but with a little creativity most of your favorite foods can be made keto. Southern Keto Traditions will show you how to make your favorite comfort foods delicious and low-carb. You don't have to give up breading, cheesecake, pan fried chicken, or biscuits. Natasha "Tasha" Newton has you covered. In this book Newton also shares her struggles from childhood obesity and years of yoyo dieting to being diagnosed with crohn’s disease at the age of 29. She’ll share with you how keto helped her to lose weight and gain freedom from sugar and food addiction. Natasha will serve you delicious and health keto meals side inspiration and encouragement! Being a southern girl she prides herself in recreating her family’s favorite foods, keto style. If it doesn't taste great, she knows that her family won't be interested! In this book you'll find: • Over 100 delicious keto recipes, • Sample menus to help you put together delicious meals for any occasion, • Comprehensive grocery lists, • Useful tips and tricks for getting started, • And more! If you've put off trying the keto diet for fear of missing out on your favorite foods, fear no more. Southern Keto Traditions will make sure flavor comes first while changing your health!

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The Everything Guide to Macronutrients - Matt Dustin Cover Art

The Everything Guide to Macronutrients

The Everything Guide to Macronutrients The Flexible Eating Plan for Losing Fat and Getting Lean by Matt Dustin

Learn about the basics of macronutrients—carbohydrates, fats, and protein—how to count them, and how to successfully lose weight in this new guide! Are you trying to diet but still get tempted by a slice of pizza or a juicy burger, knowing you won’t be able to say no? By following a macronutrients plan, you can have your favorite foods without ruining your diet. Carbohydrates, proteins, and fats are three of the most important nutrients found in food. With this guide, you will learn the importance of these essential elements and how to control them to be the healthiest you can be—and still eat what you want! The Everything Guide to Macronutrients will teach you how to count macronutrients, giving you a more flexible and less stressful form of dieting. You’ll learn how to incorporate your macros into your meals, allowing you to focus more on the essential nutrients and foster healthy eating. With more than 150 recipes and a two-week meal plan to get you started, this book is a comprehensive yet approachable resource that gives you all the tools necessary to help you lose weight more effectively—and keep it off.

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Viva Vegan! - Terry Hope Romero Cover Art

Viva Vegan!

Viva Vegan! 200 Authentic and Fabulous Recipes for Latin Food Lovers by Terry Hope Romero

As coauthor of the phenomenally successful cookbooks Veganomicon and Vegan Cupcakes Take Over the World , Terry Hope Romero has long been one of the most popular vegan chefs around. Now, in her first solo cookbook, Romero opens the world of Latin flavor to vegans and foodies alike. Viva Vegan! expands the palates of anyone looking for a way to add fresh, seasonal ingredients and authentic spice to their meals without relying on animal products. A proud Venezuelan-American, Romero's enthusiasm for her culture shines through every recipe. Viva Vegan! covers every aspect of Latin cooking across the Americas: refreshing bebidas (drinks), vibrant ensaladas, hearty empanadas, nourishing stews, and one-dish wonders. Learn the basics-how to make the perfect tamale, salsa to complement any dish, and beans from scratch-plus special treats like flan, churros, and more. Complete with gorgeous color photos, Viva Vegan! is the ultimate guide to authentic and inspired new Latin cuisine.

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The Good Food - Daniel Halpern & Julie Strand Cover Art

The Good Food

The Good Food A Cookbook of Soups, Stews, and Pastas by Daniel Halpern & Julie Strand

An enduringly popular collection of beloved dishes from around the world featuring classic and easy-to-cook recipes When it was first published in 1985, The Good Food was one of the first cookbooks devoted to the celebration of the best-loved and most satisfying essentials of casual cuisine and, more than thirty years later, it has remained a classic in its genre. Drawing on the diverse cooking traditions of the Americas, Italy, France, India, Morocco, and the Middle East, Daniel Halpern and Julie Strand bring together almost two hundred recipes, including not only the quintessential examples of each cuisine, but also unusual dishes that provide surprising gastronomic rewards. The book features international staples such as Gazpacho and Jambalaya, as well as unexpected delights—Bobotie; Lamb Stew with Eggplant, Saffron, and Ginger; and Penne with Black Olive Puree and Ricotta. The Good Food puts the emphasis where it belongs: on the pleasure of preparing—and eating—excellent and timeless dishes.

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The Smoothie Recipe Book: 150 Smoothie Recipes Including Smoothies for Weight Loss and Smoothies for Optimum Health - Rockridge University Press Cover Art

The Smoothie Recipe Book: 150 Smoothie Recipes Including Smoothies for Weight Loss and Smoothies for Optimum Health

The Smoothie Recipe Book: 150 Smoothie Recipes Including Smoothies for Weight Loss and Smoothies for Optimum Health by Rockridge University Press

Lose weight and drink up your daily dose of vitamins, nutrients, and antioxidants with The Smoothie Recipe Book . Whether you want to detox, lose weight, or just make sure you get your daily dose of essential vitamins and minerals, drinking a smoothie is a tasty way to boost your health. With over 150 mouth-watering recipes, The Smoothie Recipe Book makes it quick and easy to naturally get your fill of antioxidants from fresh fruits and vegetables. Fill your glass with vitamins that suit your needs and taste how sweet being healthy can be. The Smoothie Recipe Book contains: 150 Recipes for making fresh, delicious fruit and vegetable smoothies—from breakfast smoothies to green smoothies and superfood smoothies Chapter Overviews for choosing the right smoothies for your dietary needs and health goals Helpful Facts for understanding the nutritional advantages of specific fruits and vegetables The Smoothie Recipe Book includes: Breakfast Smoothies, Brain Nourishing Smoothies, Alkalizing Smoothies, Anti-Aging Smoothies, Antioxidant Smoothies, Cleansing Smoothies, Diabetic Smoothies, Digestive Health Smoothies, High-Energy Smoothies, Green Smoothies, Healthful Skin Smoothies, Kid-Friendly Smoothies, Low-Fat Smoothies, Protein Smoothies, Weight-Loss Smoothies, and much more! "...everyone can learn something from this book. And what a fun way to nourish your body and stay healthy!" —Reader, Amazon Verified Purchase

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My Kitchen Year - Ruth Reichl Cover Art

My Kitchen Year

My Kitchen Year 136 Recipes That Saved My Life: A Cookbook by Ruth Reichl

NEW YORK TIMES BESTSELLER |  NAMED ONE OF THE BEST BOOKS OF THE YEAR BY  Los Angeles Times • NPR • Men’s Journal • BookPage • Booklist • Publishers Weekly In the fall of 2009, the food world was rocked when Gourmet magazine was abruptly shuttered by its parent company. No one was more stunned by this unexpected turn of events than its beloved editor in chief, Ruth Reichl, who suddenly faced an uncertain professional future. As she struggled to process what had seemed unthinkable, Reichl turned to the one place that had always provided sanctuary. “I did what I always do when I’m confused, lonely, or frightened,” she writes. “I disappeared into the kitchen.” My Kitchen Year follows the change of seasons—and Reichl’s emotions—as she slowly heals through the simple pleasures of cooking. While working 24/7, Reichl would “throw quick meals together” for her family and friends. Now she has the time to rediscover what cooking meant to her. Imagine kale, leaves dark and inviting, sautéed with chiles and garlic; summer peaches baked into a simple cobbler; fresh oysters chilling in a box of snow; plump chickens and earthy mushrooms, fricasseed with cream. Over the course of this challenging year, each dish Reichl prepares becomes a kind of stepping stone to finding joy again in ordinary things. The 136 recipes collected here represent a life’s passion for food: a blistering ma po tofu that shakes Reichl out of the blues; a decadent grilled cheese sandwich that accompanies a rare sighting in the woods around her home; a rhubarb sundae that signals the arrival of spring. Here, too, is Reichl’s enlivening dialogue with her Twitter followers, who become her culinary supporters and lively confidants. Part cookbook, part memoir, part paean to the household gods, My Kitchen Year may be Ruth Reichl’s most stirring book yet—one that reveals a refreshingly vulnerable side of the world's most famous food editor as she shares treasured recipes to be returned to again and again and again. Praise for My Kitchen Year “Ruth is one of our greatest storytellers today, which you will feel from the moment you open this book and begin to read: No one writes as warmly and engagingly about the all-important intersection of food, life, love, and loss. This book is a lyrical and deeply intimate journey told through recipes, as only Ruth can do.” —Alice Waters “What will send this book to the top of bestseller lists is the lovely way Reichl describes how dishes come together, like the Greek chicken soup with lemon and egg known as avgolemono, and her talent for assembling a collection of recipes her legions of former Gourmet fans will want to make themselves.” — The Washington Post “The recipes make for lovely reading, full of Reichl’s elemental wisdom. . . . In the best way possible, My Kitchen Year is cozy, the reading equivalent of curling up next to a fire with a glass of red wine and perhaps the scent of bread in the oven wafting over.” — Vogue “If anyone can convince us that a dessert, plus two more fabulous dishes, can turn a crummy day around, it’s culinary writer Ruth Reichl, who knows firsthand just how powerful food can be.” — O: The Oprah Magazine “The voice is pure Reichl in a way that makes the reader yearn for a house in the country with a pantry full of staples. . . . And as she finds solace through cooking, we find comfort too.” — Eater (Fall 2015’s Best Cookbooks)

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Weight Watchers 360 Plan Amazingly Delicious Breakfast, Lunch and Dinner Points Plus Recipes Cookbook - Suzanne Burgner Cover Art

Weight Watchers 360 Plan Amazingly Delicious Breakfast, Lunch and Dinner Points Plus Recipes Cookbook

Weight Watchers 360 Plan Amazingly Delicious Breakfast, Lunch and Dinner Points Plus Recipes Cookbook by Suzanne Burgner

Make this your year to lose weight, feel great, get healthy and start living the amazing life you’ve always dreamed of! Wow! The new Weight Watchers 360 plan is here and losing weight has never been easier! Eat real food and lose weight! Really! In this new Weight Watchers 360 Plan Amazingly Delicious Breakfast, Lunch and Dinner Points Plus Recipes Cookbook you will find amazingly delicious Weight Watchers 360 Points Plus breakfast, lunch and dinner recipes like Weight Watchers Blueberry Pancakes, Weight Watchers Cheesy Egg Biscuits, Weight Watchers Ham and Cheese Omelets, Weight Watchers French Toast, Weight Watchers Sloppy Joes, Weight Watchers Chicken Caesar Salad, Weight Watchers Steak and Cheese Sub, Weight Watchers Barbecued Chicken On The Grill, Weight Watchers Veal Parmigiana, Weight Watchers Tacos and Weight Watchers Sweet and Sour Pork! You will enjoy over 150 fabulous recipes with your Weight Watchers Points Values calculated for you. Each recipe gives you the Weight Watchers Points Plus value per ingredient, the total Weight Watchers Points Plus value for the entire recipe, the number of servings and the Weight Watchers Points Plus value per serving! All the calculating is done for you! All you have to do is cook and eat! Why Weight Watchers? Because It Works! Join online or find a meeting today! Here’s A Preview Of The Absolutely Fabulous New Weight Watchers 360 Plan Points Plus Recipes You’ll Find In The New Weight Watchers 360 Plan Amazingly Delicious Breakfast, Lunch and Dinner Points Plus Recipes Cookbook: Bacon, Lettuce And Tomato Sandwich Bagel Breakfast Sandwich Balsamic Chicken Breasts Banana Pancakes Banana Waffles Barbecue Beef Sandwich Barbecue Chicken Sandwich Barbecued Chicken On The Grill Beef And Broccoli Beef Burgundy Beef Stew Biscuits Black Beans And Rice Blue Crab Red Sauce Blueberry Muffins Blueberry Pancakes Blueberry Waffles Bran Muffins Breakfast Pita Greek Style Carrot Pineapple Salad Ceviche Cheese Grits And Eggs Cheese Omelet Cheesy Egg Biscuit Chef’s Salad Chicken And Bananas Chicken And Broccoli Chicken And Mushrooms Chicken And Peppers Chicken And Yellow Rice Chicken Floridian Chicken Italiano Chicken Livers On Toast Chicken Maui Chicken Mozzarella Chicken Or Turkey Pot Pie Chicken Parmigiana Chicken Pasta Salad Chicken Picatta Chicken Salad Chicken, Fish Or Shrimp Caesar Salad Eggs Florentine Filet Mignon Fish Florentine Fish Mozzarella Fish Picatta Fish Tacos Fish With Sundried Tomato Sauce French Toast Fried Eggs And Sausage Fruit And Cheese Fruit And Granola Parfait Garlic Chicken Greek Lamb Greek Salad Grilled Cheese Grilled Swiss Cheese And Apple Ham And Cheese Omelet Ham And Cheese On Rye Ham And Egg Biscuit Hawaiian Omelet Honey Glazed Chicken Honey Lemon Chicken Honey Pita Italian Meat Sauce Italian Sub Italian Tomato Sauce Lasagna Lemon Dill Fish Liver And Onions Liver Loaf Lobster Salad Mandarin Orange And Fennel Salad Meatball Marinara Sub Meatloaf Mexican Omelet Mushroom Burgers Orange Cups Oven Barbecued Chicken Oyster Stew Peach Chicken Peanut Butter And Banana Toast Peanut Butter And Fruit Pita Pepper Steak Picadillo Plain Omelet Poached Eggs And Corned Beef Hash Pork Chops Pot Roast Red Snapper Almandine Seafood Salad Sirloin Burgers Sloppy Joes Slow Cooker Smoked Turkey Breast Spaghetti And Meatballs Spanish Omelet Spinach Salad Steak And Cheese Sub Steak And Eggs Strawberry Pancakes Strawberry Waffles Stuffed Green And Red Peppers Stuffe

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The Fine Old Southern Cook Book - Chuck Humbertson, Lillie S. Lustig, S. Claire Sondheim & Sarah Rensel Cover Art

The Fine Old Southern Cook Book

The Fine Old Southern Cook Book by Chuck Humbertson, Lillie S. Lustig, S. Claire Sondheim & Sarah Rensel

Note: This edition of The Fine Old Southern Cook Book has been updated to include Metric equivalents. People think of the South as the place where the sun shines brighter, the breezes are gentler, the birds sing sweeter and the flowers are fairer. We, who have edited this cook book, which we hope you will find helpful, think of the South as the hearthstone of superb cooking. Gathered here are more than 300 of the finest recipes from the Old South. All your life you have heard of the traditionally famous dishes of the South. No names appear so frequently on hotel menus as Dixie names. No cooking seems more famous or synonymous with quality and deliciousness than Southern cooking. You will find here, published for the first time in book form, we believe, the truly amazing recipe for Kentucky Burgoo, and the celebrated recipe for Pot Likker, which is a familiar dish in almost every part of the South. We believe this book to contain a remarkable cross-section of fine recipes and we hope you will find it a valuable aid in your culinary efforts. As you read through this book you will find many delicious dishes…many excellent combinations. You will find here the carefully-guarded secrets of real Southern cooking, palatable and tempting to the eye. You will find accurate, tried and tested recipes…each one a gastronomical delight. The natural, geographic and climatic advantages of the different sections of the sunny South have played an important part in Dixie cookery. The fertile fields, plentiful fruit trees and waterways have each contributed bountifully. Every part of the South is individual and distinctive in its cookery. The “Creole Dish” of New Orleans has nothing to do with racial origin but rather indicates the use of red and green peppers, onions and garlic. Oranges, grapefruit and avocados play an important part in Florida cookery. Maryland is famous for its fried chicken and its delicious seafood recipes. One thinks of Virginia, its hot breads and its sugar-cured hams. Kentucky is known for its corn “likker” and its flannel cakes. Only one thing is universally true: every corner of the South is famous for its fine cookery.

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Grilling Vegan Style - John Schlimm Cover Art

Grilling Vegan Style

Grilling Vegan Style 125 Fired-Up Recipes to Turn Every Bite into a Backyard BBQ by John Schlimm

Nothing says summer more than a feast hot off the barbecue. Grilling Vegan Style serves up backyard cooking and entertaining like never before. Running the gamut from plant-based appetizers, salads, sides, kabobs, and burgers to main dishes, desserts, and, of course, cocktails, John Schlimm also demonstrates the art of grilling faux meats, with key info on everything you need for proper heat and the best taste. With color photographs throughout, this cookbook ensures that the magic of a summer barbecue or a night around the campfire can ignite your taste buds all year long.

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Eat - Nigel Slater Cover Art

Eat

Eat The Little Book of Fast Food [A Cookbook] by Nigel Slater

Britain's foremost food writer returns with a deliciously simple collection of over 600 ideas for satisfying meals that are quick and easy to get to the table. In this little book of fast food, Nigel Slater presents a wholly enjoyable ode to those times when you just want to eat. Pairing more than 600 ideas for deliciously simple meals with the same elegant prose and delightful photography that captivated fans of Tender, Ripe , and Notes from the Larder , Eat is bursting with recipes that are easy to get to the table, oftentimes in under an hour: a humble fig and ricotta toast; sizzling chorizo with shallots and potatoes; a one-pan Sunday lunch. From quick meals to comfort food, Nigel Slater has crafted a charming, inspired collection of simple food—done well.

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100 Cookies - Sarah Kieffer Cover Art

100 Cookies

100 Cookies The Baking Book for Every Kitchen, with Classic Cookies, Novel Treats, Brownies, Bars, and More by Sarah Kieffer

From celebrated blogger Sarah Kieffer of The Vanilla Bean Baking Blog! 100 Cookies is a go-to baking resource featuring 100 recipes for cookies and bars, organized into seven chapters. Chocolatey, fruity, crispy, chewy, classic, inventive—there's a foolproof recipe for the perfect treat for everyone in this book. • Introduces innovative baking techniques • Includes an entire chapter dedicated to Kieffer's "pan banging" technique that ensures crisp edges and soft centers for the most delicious cookies • Nearly every recipe is accompanied by a photograph. Recipes range from the Classic Chocolate Chip made three different ways, to bars, brownies, and blondies that reflect a wide range of flavors and global inspiration. This is the comprehensive-yet-charming cookbook every cookie lover (or those who love to bake cookies) needs. • Recipes include Marshmallow Peanut Butter Brownies, Olive Oil Sugar Cookies with Blood Orange Glaze, Red Wine Cherry Cheesecake Swirl Bars, and Pan-Banging Ginger Molasses, S'mores Cookies, Snickerdoodles, and more • A great pick for the home baker who loves cookies, as well as fans of Sarah Kieffer's blog and Instagram • You'll love this book if you love cookbooks like Sally's Cookie Addiction by Sally McKenney; Dorie's Cookies by Dorie Greenspan; and The Perfect Cookie: Your Ultimate Guide to Foolproof Cookies, Brownies & Bars by America's Test Kitchen.

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Deliciously Ella The Plant-Based Cookbook - Ella Mills Woodward Cover Art

Deliciously Ella The Plant-Based Cookbook

Deliciously Ella The Plant-Based Cookbook The fastest selling vegan cookbook of all time by Ella Mills Woodward

**Pre-order Ella Mills' new book, How to Go Plant-Based: A Definitive Guide for You and Your Family - out in August!** THE PERFECT GIFT FOR THE FOODIE IN YOUR LIFE! The Sunday Times number one bestselling cookbook and the fastest selling vegan cookbook of all time. 'She has become the biggest thing in healthy eating' - The Times 100 all-new plant-based recipes - by bestselling author Deliciously Ella. Ella's latest book features the most popular, tried and tested recipes from her supper clubs, pop-ups and deli to show how delicious and abundant plant-based cooking can be. The simple vegan recipes cover everything from colourful salads to veggie burgers and falafel, creamy dips and sides, hearty one-pot curries and stews, speedy breakfasts, weekend brunches, muffins, cakes and brownies. They're the recipes that Ella's thousands of customers have been asking for since the deli first launched in 2015, and each recipe has a beautiful photograph to show you how it should look. In addition to over 100 brand new plant-based recipes, for the first time we are treated to a personal insight into Ella's journey - how she grew her blog, which she began writing to help get herself well while suffering from illness, into a wellbeing brand - and all that she has learnt along the way, as well as what drives the Deliciously Ella philosophy and her team's passion for creating delicious healthy food. With diary excerpts that document the incredible journey that Deliciously Ella has taken and over 100 tried-and-tested irresistible recipes for every day, using simple, nourishing ingredients, this vegan bible will be a must-have for fans and food-lovers alike, it's also perfect for anyone looking to experiment with vegan cooking for the first time.

95

Liquid Intelligence: The Art and Science of the Perfect Cocktail - Dave Arnold Cover Art

Liquid Intelligence: The Art and Science of the Perfect Cocktail

Liquid Intelligence: The Art and Science of the Perfect Cocktail by Dave Arnold

Winner of the 2015 James Beard Award for Best Beverage Book and the 2015 IACP Jane Grigson Award. A revolutionary approach to making better-looking, better-tasting drinks. In Dave Arnold’s world, the shape of an ice cube, the sugars and acids in an apple, and the bubbles in a bottle of champagne are all ingredients to be measured, tested, and tweaked. With Liquid Intelligence, the creative force at work in Booker & Dax, New York City’s high-tech bar, brings readers behind the counter and into the lab. There, Arnold and his collaborators investigate temperature, carbonation, sugar concentration, and acidity in search of ways to enhance classic cocktails and invent new ones that revolutionize your expectations about what a drink can look and taste like. Years of rigorous experimentation and study—botched attempts and inspired solutions—have yielded the recipes and techniques found in these pages. Featuring more than 120 recipes and nearly 450 color photographs, Liquid Intelligence begins with the simple—how ice forms and how to make crystal-clear cubes in your own freezer—and then progresses into advanced techniques like clarifying cloudy lime juice with enzymes, nitro-muddling fresh basil to prevent browning, and infusing vodka with coffee, orange, or peppercorns. Practical tips for preparing drinks by the pitcher, making homemade sodas, and building a specialized bar in your own home are exactly what drink enthusiasts need to know. For devotees seeking the cutting edge, chapters on liquid nitrogen, chitosan/gellan washing, and the applications of a centrifuge expand the boundaries of traditional cocktail craft. Arnold’s book is the beginning of a new method of making drinks, a problem-solving approach grounded in attentive observation and creative techniques. Readers will learn how to extract the sweet flavor of peppers without the spice, why bottling certain drinks beforehand beats shaking them at the bar, and why quinine powder and succinic acid lead to the perfect gin and tonic. Liquid Intelligence is about satisfying your curiosity and refining your technique, from red-hot pokers to the elegance of an old-fashioned. Whether you’re in search of astounding drinks or a one-of-a-kind journey into the next generation of cocktail making, Liquid Intelligence is the ultimate standard—one that no bartender or drink enthusiast should be without.

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Mastering Spice - Lior Lev Sercarz & Genevieve Ko Cover Art

Mastering Spice

Mastering Spice Recipes and Techniques to Transform Your Everyday Cooking: A Cookbook by Lior Lev Sercarz & Genevieve Ko

Spices are the fastest, easiest way to transform a dish from good to spectacular. In his new book, Lior Lev Sercarz, the country's most sought-after spice expert, shows you how to master flavor in 250 inspiring recipes, each counting on spices to elevate this collection of everyday and new favorites. NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE NEW YORK TIMES BOOK REVIEW Spices are the magic ingredient in Lior Lev Sercarz's newest book, Mastering Spice, and all it takes is a pinch to bring your meatballs, roast chicken, or brownies to the next level. Owner of New York City spice shop La Boîte, and a professionally trained chef who has cooked at some of the world's most renown restaurants, Lior's simple and straightforward approach showcases how spices and spice blends can take a recipe for chicken soup, meatballs, or brownies into a whole new and exciting direction. Every section begins with a master recipe and technique--then Lior teaches readers how to change the spices or some of the ingredients to get a profoundly different dish than what you began with. By mastering the techniques and playing with the variations, you'll learn how to use spices to become a more creative and intuitive cook, and how spices can endlessly heighten your eating experience.

97

The Ritz London - John Williams & The Ritz Hotel (London) Limited Cover Art

The Ritz London

The Ritz London The Cookbook by John Williams & The Ritz Hotel (London) Limited

AS SEEN ON TV As featured on ITV's 'Inside the Ritz' series 'When you look at the dishes in this book, the photographs - it's beyond beautiful. You wouldn't need to cook a thing. You could just flick through these pages - it is a proper feast for the eyes.' ­- Graham Norton 'As sumptuous as Williams's exquisite cooking, this is a magnificent volume. And a fitting tribute to one of the world's great restaurants. The recipes aren't simple but this is one of those books to immerse yourself in. Five-star brilliance.' - Tom Parker Bowles, Mail on Sunday 'Less a classic cookbook than a contemporary guide to gracious living... Subdividing its contents into four seasons, each is introed with a classic cocktail, and there are contributions from The Ritz's stellar staff. But really this is Williams's show, a masterclass in munificence...' - British GQ 'A real tour de force ... Definitely the stand-out recipe book of the year for me.' - The Caterer 'John Williams's food at the Piccadilly institution is revered. Now it has brought out the cookbook so you can recreate the magic at home.' - ES Magazine 'Part technical recipe book, part memoir. There are Williams's memories of growing up in South Shields, the son of a trawlerman, who accompanied his mother on shopping trips to the butcher and developed a precocious taste for tripe and Jersey Royals. As for the recipes, certain classics are within the range of the dinner-party cook (salt-baked celeriac, for instance, or venison Wellington).' - Telegraph 'A work of art, full of recipes exactly as they are made in the Ritz kitchen, beautifully photographed by John Carey. Marvel at the sheer amount of work and skill that goes into each dish, the processes and the perfectionism - and maybe start with the recipe for scones on page 112.' - hot-dinners.com '... As an exemplar of classic and timeless dishes, it is an invaluable book that lets the reader peer behind the screen of one of the capital's most enduring institutions. For Williams' anecdote on the eating habits of the late Margaret Thatcher, it is worth the cover price alone.' - Big Hospitality 'Distinctive cookbook... This upscale offering is wholly in keeping with its subject: elegant, carefully studied, and more aspirational than practical.' - Publishers Weekly The Ritz: The Quintessential Cookbook is the first book to celebrate recipes of the dishes served today, at lunch and at dinner. The book features 100 delicious recipes, such as Roast scallops bergamot & avocado, Saddle of lamb belle époque and Grand Marnier Soufflé, and is divided into the four seasons: spring, summer, autumn and winter. The recipes reflect the glorious opulence and celebratory ambience of The Ritz; seasonal dishes of fish, shellfish, meat, poultry and game. Desserts include pastries, mousses, ice creams and spectacular, perfectly-risen soufflés. There are recipes that are simple and others for the more ambitious cook, plus helpful tips to guide you at home. Along the way, John Williams shares his culinary philosophy and expertise. For any cook who has wondered how they do it at The Ritz, this book will provide the answers. There will be plenty of entertaining tales about the hotel and unique glimpses of London's finest kitchen beneath ground.

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Duff Bakes - Duff Goldman Cover Art

Duff Bakes

Duff Bakes Think and Bake Like a Pro at Home by Duff Goldman

An inviting, down-to-earth, full-color baking book filled with 130 recipes for irresistible must-bake favorites, from cakes to cookies to brownies to muffins to breads, from the New York Times bestselling star of Food Network’s hit series Ace of Cakes and owner of Charm City Cakes and Duff’s Cake Mix. Duff Goldman may dazzle fans with his breathtaking cake decorating, but behind the rigged-up gravity-defying cakes and fancy fondant is a true pastry chef who understands the fundamentals of making incredibly delicious baked goods at home. In Duff Bakes, he truly gives home bakers the down-to-earth essentials they need for creating mouthwatering favorites. Inside you’ll find the perfect muffin recipe to eat straight while waiting for your morning bus, an easy pizza dough recipe for a quick weeknight dinner, and cookie recipes for every occasion. Filled with Duff’s engaging earthiness and hilarious personality, Duff Bakes includes chapters on different types of pastry dough, a variety of cookies, brownies, muffins, bread, biscuits, pies, cakes and cake decorating, gluten-free and vegan desserts, and much more. Duff provides 130 recipes for a diverse range of goodies, including nutter butter cookies, white chocolate blondies, apple streusel muffins, cereal bars, bacon jalapeno biscuits, banana bourbon cream pie, zucchini lemon cake, and savory bread pudding. Here are a few classics as well, like a re-make of the childhood favorite, Twinkies. Duff Bakes will help both novices and seasoned bakers master the best, most delicious home baked goods, build on their baking successes, hone their skills, and understand the science behind the fundamentals of baking.

99

Whiskey Master Class - Lew Bryson Cover Art

Whiskey Master Class

Whiskey Master Class The Ultimate Guide to Understanding Scotch, Bourbon, Rye, and More by Lew Bryson

Go beyond the glass and discover the secrets behind your favorite style of whiskey. Over the past three decades, Lew Bryson has been one of the most influential voices in whiskey —a longtime editor of Whisky Advocate and author of the definitive guide Tasting Whiskey . In this book, Lew shares everything he's learned on his journey through the worlds of bourbon, Scotch, rye, Japanese whiskey , and more (yes, there are tasty Canadian and Irish whiskeys as well!). In this book, you'll find it all:An overview of the different types of whiskeys, including the rules and identities  of each. He also includes information on  craft whiskeys , which tend to be more creative and freewheeling than the styles made by traditional producers.Exploration of the key whiskey ingredients, with a close look at the flavor contributions of malt, peat, corn, rye, wheat —even water matters. Distillation for non-distillers and the beauty of barrels: Whiskey is both an art and a science, and what's in the glass is affected by things like pot stills vs. column stills, barrel char, and of course, time. Numerous interviews with master distillers , still makers, and other artisans at the top of their field. Tasting notes throughout so you can   identify the whiskeys you might want to try next.Every chapter contains a variety of unique, often behind-the-scenes photography . And with whiskey as the subject, this is a class where you'll want to do the homework!

100

Tasting Rome - Katie Parla & Kristina Gill Cover Art

Tasting Rome

Tasting Rome Fresh Flavors and Forgotten Recipes from an Ancient City: A Cookbook by Katie Parla & Kristina Gill

A love letter from two Americans to their adopted city, Tasting Rome is a showcase of modern dishes influenced by tradition, as well as the rich culture of their surroundings. Even 150 years after unification, Italy is still a divided nation where individual regions are defined by their local cuisine. Each is a mirror of its city’s culture, history, and geography. But cucina romana is the country’s greatest standout.   Tasting Rome provides a complete picture of a place that many love, but few know completely. In sharing Rome’s celebrated dishes, street food innovations, and forgotten recipes, journalist Katie Parla and photographer Kristina Gill capture its unique character and reveal its truly evolved food culture—a culmination of 2000 years of history. Their recipes acknowledge the foundations of Roman cuisine and demonstrate how it has transitioned to the variations found today. You’ll delight in the expected classics (cacio e pepe, pollo alla romana, fiore di zucca); the fascinating but largely undocumented Sephardic Jewish cuisine (hraimi con couscous, brodo di pesce, pizzarelle); the authentic and tasty offal (guanciale, simmenthal di coda, insalata di nervitti); and so much more.   Studded with narrative features that capture the city’s history and gorgeous photography that highlights both the food and its hidden city, you’ll feel immediately inspired to start tasting Rome in your own kitchen.  eBook Bonus Material : Be sure to check out the directory of all of Rome's restaurants mentioned in the book!

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