iBooks Top 50 Cooking Methods Cookbook Ebooks

The most popular cooking methods cookbook ebooks available at Apple's iBookstore. The best seller chart listing of the top iBook cooking methods ebooks is updated daily and includes books on slow-cookers, grilling, baking, canning and more.

Chart list of the top cooking methods ebooks best sellers was last updated:

Cookbook Ebook Best Sellers

Top Cooking Methoods Ebook Best Sellers

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Mexican Slow Cooker Cookbook - Marye Audet Cover Art

Mexican Slow Cooker Cookbook

Mexican Slow Cooker Cookbook Easy, Flavorful Mexican Dishes That Cook Themselves by Marye Audet

Delicious Mexican delights and slow cooker convenience. Just because you love eating Mexican food doesn't mean you want to spend hours in the kitchen preparing and cooking ingredients. This slow cooker cookbook brings easy slow cooker meals to your table with the flavors of Mexico—with minimal effort on your part. Whether you crave beloved Mexican classics or less-traditional restaurant favorites, you'll find everything from cochinita pibil (slow-roasted pork) to chile and cheese dip in Marye Audet's Mexican Slow Cooker Cookbook . The hearty soups and stews, enchilada- and tamale-inspired casseroles, and tender meat dishes make for convenient and satisfying everyday dinners. More than 80 Mexican slow cooker recipes, plus 10 bonus recipes for homemade staples from Corn Tortillas to Salsa Verde to Poblano Mole and moreTips for using your slow cooker effectivelyAn overview of beloved Mexican foods, from enchiladas to quesadillas to tacos and moreMust-have pantry items for making Mexican dishes in a flashEverything you need to know about chiles When you want flavorful Mexican dishes that take less than 20 minutes of prep, open this Mexican cookbook and go about your day. Dinner will be waiting for you.

2

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

The River Cafe Cookbook

The River Cafe Cookbook by Rose Gray & Ruth Rogers

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

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Ad Hoc at Home - Thomas Keller Cover Art

Ad Hoc at Home

Ad Hoc at Home by Thomas Keller

Renowned chef, Thomas Keller shares over 200 delicious family-style recipes that you can make any day—or every day! In the book every home cook has been waiting for, the revered Thomas Keller turns his imagination to the American comfort foods closest to his heart—flaky biscuits, chicken pot pies, New England clam bakes, and cherry pies so delicious and redolent of childhood that they give Proust's madeleines a run for their money. Keller, whose restaurants The French Laundry in Yountville, California, and Per Se in New York have revolutionized American haute cuisine, is equally adept at turning out simpler fare. In Ad Hoc at Home —a cookbook inspired by the menu of his casual restaurant Ad Hoc in Yountville—he showcases more than 200 recipes for family-style meals. This is Keller at his most playful, serving up such truck-stop classics as Potato Hash with Bacon and Melted Onions and grilled-cheese sandwiches, and heartier fare including beef Stroganoff and roasted spring leg of lamb. In fun, full-color photographs, the great chef gives step-by-step lessons in kitchen basics—here is Keller teaching how to perfectly shape a basic hamburger, truss a chicken, or dress a salad. Best of all, where Keller’s previous best-selling cookbooks were for the ambitious advanced cook, Ad Hoc at Home is filled with quicker and easier recipes that will be embraced by both kitchen novices and more experienced cooks who want the ultimate recipes for American comfort-food classics. New York Times bestseller IACP and James Beard Award Winner “Spectacular is the word for Keller’s latest ... don’t miss it.” — People “A book of approachable dishes made really, really well.” — The New York Times

4

Jacques Pépin New Complete Techniques - Jacques Pépin Cover Art

Jacques Pépin New Complete Techniques

Jacques Pépin New Complete Techniques by Jacques Pépin

The "concise, informative, indispensable" work by the grand master of cooking skills and methods—now completely revised and updated (Anthony Bourdain). For decades, Jacques Pépin has set the standard for culinary greatness and mastery of French cuisine—ever since his seminal works on kitchen how-tos, La Méthode and La Technique , hit the shelves in the seventies. Now Pépin revisits the works that made him a household name in a completely revised and updated edition of his classic book. Filled with thousands of photographs demonstrating techniques; new advice and tips; and hundreds of recipes ranging from simple to sublime, this is the must-have manual for any kitchen aficionado. Pépin offers step-by-step instructions on every aspect of cooking, including:   learning basics, such as how to use knives correctly and how to cut a flawless julienne;conquering classic recipes, such as crêpes suzette and hollandaise sauce;creating whimsical and elegant decorations, such as olive rabbits and tomato flowers;tackling inventive ways of becoming a culinary superstar, such as turning an old refrigerator into a makeshift smoker;and much more. No matter the recipe or skill, Pépin has time-tested instructions on how to do it like the pros—and Jacques Pépin New Complete Techniques brings all of the master chef's secrets into one easy-to-use guide, guaranteed to please any palate, wow any guest, and turn any home cook into a gastronomic expert.

5

Under Pressure - Thomas Keller & Harold McGee Cover Art

Under Pressure

Under Pressure Cooking Sous Vide by Thomas Keller & Harold McGee

In this revolutionary cookbook, Thomas Keller, America's most respected chef, explains why sous vide—cooking at precise temperatures below simmering—is a foolproof technique that yields results other culinary methods simply cannot. For the first time, one can achieve short ribs that are meltingly tender even when cooked medium rare. Fish, which has a small window of doneness, is easier to finesse, and shellfish stays succulent no matter how long it's been on the stove. Fruit and vegetables benefit, too, retaining color and flavor while undergoing remarkable transformations in texture. The secret to sous vide is in discovering the precise amount of heat required to achieve the most sublime results. Through years of trial and error, Keller and his chefs de cuisine have blazed the trail to perfection—and they show the way in this collection of never-before-published recipes from his landmark restaurants—The French Laundry in Napa Valley and per se in New York. With an introduction by the eminent food-science writer Harold McGee, and artful photography by Deborah Jones, who photographed Keller's bestselling The French Laundry Cookbook , this book will be a must for every culinary professional and anyone who wants to up the ante and experience food at the highest level.

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Essential Food Preserving - Julia Skinner Cover Art

Essential Food Preserving

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

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

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Feeding Tiny Bellies: School Lunches - Lily Payen Cover Art

Feeding Tiny Bellies: School Lunches

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

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

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Fermented Vegetables, 10th Anniversary Edition - Kirsten K. Shockey & Christopher Shockey Cover Art

Fermented Vegetables, 10th Anniversary Edition

Fermented Vegetables, 10th Anniversary Edition Creative Recipes for Fermenting 72 Vegetables, Fruits, & Herbs in Brined Pickles, Chutneys, Kimchis, Krauts, Pastes & Relishes by Kirsten K. Shockey & Christopher Shockey

This updated and revised bestselling guide to fermenting vegetables shares even more recipes, techniques, and a greater emphasis on zero-waste processes. Since the first edition of Fermented Vegetables was published in 2014, enthusiasm for fermentation has bubbled over—in part, because of the ongoing research into the importance of gut health. Unlike other forms of food preservation, fermenting offers the benefit of boosting gut health while introducing unique flavors into ordinary dishes. Kirsten and Christopher Shockey have been at the forefront of the fermentation movement and are two of its most widely respected teachers. Fermented Vegetables has become the go-to reference for people who want to start fermenting; its broad scope, accessible recipes, and attractive package, combined with the Shockeys’ authority, are a winning combination. The second edition of the book builds on the success of the first, with new techniques like using Japanese pickle beds and turning ferments into seasoning pastes and powders. It includes 65 new recipes; other recipes that utilize fermented foods have been revised to minimize the use of animal products and alcohol. In addition, the authors have written 8 new fruit and vegetable entries and 12 new profiles, which feature producers from around the world. All information about the science of gut health has been updated to reflect the enormous amount of research that has been done over the last decade.

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Momofuku Milk Bar - Christina Tosi Cover Art

Momofuku Milk Bar

Momofuku Milk Bar A Cookbook by Christina Tosi

The highly anticipated complement to the New York Times bestselling Momofuku cookbook, Momofuku Milk Bar reveals the recipes for the innovative, addictive cookies, pies, cakes, ice creams, and more from the wildly popular Milk Bar bakery. Momofuku Milk Bar shares the recipes for Christina Tosi’s fantastic desserts—the now-legendary riffs on childhood flavors and down-home classics (all essentially derived from ten mother recipes)—along with the compelling narrative of the unlikely beginnings of this quirky bakery’s success. It all started one day when Momofuku founder David Chang asked Christina to make a dessert for dinner that night. Just like that, the pastry program at Momofuku began. Christina’s playful desserts, including the compost cookie, a chunky chocolate-chip cookie studded with crunchy salty pretzels and coffee grounds; the crack pie, a sugary-buttery confection as craveable as the name implies; the cereal milk ice cream, made from everyone’s favorite part of a nutritious breakfast—the milk at the bottom of a bowl of cereal; and the easy layer cakes that forgo fancy frosting in favor of unfinished edges that hint at the yumminess inside helped the restaurants earn praise from the New York Times and the Michelin Guide and led to the opening of Milk Bar, which now draws fans from around the country and the world. With all the recipes for the bakery’s most beloved desserts—along with ones for savory baked goods that take a page from Chang’s Asian-flavored cuisine, such as Kimchi Croissants with Blue Cheese—and 100 color photographs, Momofuku Milk Bar makes baking irresistible off-beat treats at home both foolproof and fun.

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Better Homes and Gardens 13x9 The Pan That Can - Better Homes and Gardens Cover Art

Better Homes and Gardens 13x9 The Pan That Can

Better Homes and Gardens 13x9 The Pan That Can 150 Fabulous Recipes by Better Homes and Gardens

The most versatile pan in the kitchen delivers more than one hundred must-have recipes. The 13x9 pan is the star of the kitchen, able to produce just about any dish from one-pan dinners to an easy big-batch dessert. This fresh collection of 150 on-trend recipes shows the pan's prowess—find gelatin shots, Cuban sandwiches, and vegetarian main dishes. Everyone's favorites are still here, but lightened for today's kitchens: make-ahead breakfast dishes, slab pies, Creamy Chicken Enchiladas, cakes, and comfort foods like Beef Stroganoff and gooey Cinnamon Rolls. Looking for something new for dinner? Try stews made in the oven, Warm Roasted Barley, Kale and Apple Salad or Tuna Noodle Casserole from scratch. With ideas to customize recipes, icons to denote Make-Ahead and Crowd-Pleasing recipes, health tips and nutrition for every recipe, Better Homes and Gardens 13x9 The Pan That Can has everything for a busy cook.

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Weeknight Cooking for Two - Kenzie Swanhart Cover Art

Weeknight Cooking for Two

Weeknight Cooking for Two 100 Five-ingredient Super Simple Suppers by Kenzie Swanhart

Cooking for two: 5-ingredient, 30-minute easy. Night after night, twosomes across America ask the same question: What should we do for dinner? Weeknight Cooking for Two has the solution—and it's way easier than cutting recipes for a family of four in two. With recipes that are table-ready in 30-minutes or less and use 5-ingredients max, Weeknight Cooking for Two serves up delicious home-cooked meals with a side of quick convenience. From Mediterranean veggie frittatas to tangy orange lamb chops, these original recipes help you stress less in the kitchen so you can enjoy more time together. Weeknight Cooking for Two includes: 100 Tasty Meals —Whip up breakfasts, salads, soups and sandwiches, vegetarian dishes, seafood, meat, poultry, and dessert dishes. Quick Recipes —Go from prep to cook in 30 minutes or less using no more than 5 main ingredients per recipe. Fuss-free Cooking —Create complete meals using only 5 pieces of equipment that you already have: a skillet, stockpot, sheet pan, nonstick pan, and baking dish. Skip the dinner dilemma—open Weeknight Cooking for Two and savor the flavor of a home-cooked meal made easy.

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Lateral Cooking - Niki Segnit Cover Art

Lateral Cooking

Lateral Cooking by Niki Segnit

A groundbreaking handbook--the "method" companion to its critically acclaimed predecessor, The Flavor Thesaurus-- with a foreword by Yotam Ottolenghi. Niki Segnit used to follow recipes to the letter, even when she'd made a dish a dozen times. But as she tested the combinations that informed The Flavor Thesaurus , she detected the basic rubrics that underpinned most recipes. Lateral Cooking offers these formulas, which, once readers are familiar with them, will prove infinitely adaptable. The book is divided into twelve chapters, each covering a basic culinary category, such as "Bread," "Stock, Soup & Stew," or "Sauce." The recipes in each chapter are arranged on a continuum, passing from one to another with just a tweak or two to the method or ingredients. Once you've got the hang of flatbreads, for instance, then its neighboring dishes (crackers, soda bread, scones) will involve the easiest and most intuitive adjustments. The result is greater creativity in the kitchen: Lateral Cooking encourages improvisation, resourcefulness, and, ultimately, the knowledge and confidence to cook by heart. Lateral Cooking is a practical book, but, like The Flavor Thesaurus , it's also a highly enjoyable read, drawing widely on culinary science, history, ideas from professional kitchens, observations by renowned food writers, and Segnit's personal recollections. Entertaining, opinionated, and inspirational, with a handsome three-color design, Lateral Cooking will have you torn between donning your apron and settling back in a comfortable chair.

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The Beginner's Guide to Dehydrating Food, 2nd Edition - Teresa Marrone Cover Art

The Beginner's Guide to Dehydrating Food, 2nd Edition

The Beginner's Guide to Dehydrating Food, 2nd Edition How to Preserve All Your Favorite Vegetables, Fruits, Meats, and Herbs by Teresa Marrone

This essential companion for putting your food dehydrator to work features instructions and techniques for creating dried versions of your favorite foods. You’ll learn to dry fruits and vegetables at their peak, giving you an easy and economical way to stock your pantry with apple rings, mango slices, banana chips, dried soup beans, tomatoes, and much more for year-round enjoyment. In addition, drying guidelines for specialty items like meat jerky, fruit leather, dried herb and spice mixtures, backpacking meals, and even baby food round out this friendly handbook.

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BBQ Bistro - Karen Adler & Judith Fertig Cover Art

BBQ Bistro

BBQ Bistro Simple, Sophisticated French Recipes for Your Grill by Karen Adler & Judith Fertig

BBQ Bistro will take your barbecue from yum to ooh-la-la , bringing the charm and flavor of the French bistro to your own backyard. Authors Karen Adler and Judith Fertig share their favorite quick and casual bistro recipes for a hot grill. With recipes like Grilled Salmon Benedict, French Feta and Charentais Melon, Grilled Rib-Eye Steak with Onion Straws, and more! BBQ Bistro will expand your barbecue repertoire and encourage you to play with different flavors and techniques, from adding a hint of smoke to cheese, to turning an eggplant into easily grillable paillards , or getting the perfect char on a steak. It also offers classic French sauces, sides, and small plates you can pair with any meal anytime of the year. With tips on grilling and preserving, BBQ Bistro is a must-have for any griller and will satisfy all of your barbeque desires, mais oui !

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You Do You - Serena Wolf Cover Art

You Do You

You Do You 100+ Endlessly Adaptable Recipes to Boost Your Culinary Confidence by Serena Wolf

When it comes to creating the perfect meal, the best cooks know when it’s time to go off the book. Culinary expert Serena Wolf returns with a celebration of individualism in the kitchen, designed to boost creativity and confidence, one recipe at a time. Nothing kills appetites—and enthusiasm—faster than following rigid rules for cooking. But changing things up can also feel risky. What if you end up ruining a meal by changing something in a recipe? Crafting a delicious meal should be an activity that, first and foremost, feels good . You Do You features flexible, flavor-packed recipes that are incredible as written but designed to be tweaked endlessly, with tons of substitution options to help get your creative juices flowing and encourage customization. With Serena’s warm guidance, you’ll feel like you have a trusted friend and teacher in your kitchen, helping you fix any hiccups as you have fun making each recipe your own. On your adventure through fluffy frittatas, crispy quesadillas, and juicy reverse-seared steak, unlock your inner culinary genius by: • Understanding how to tailor any recipe to personal tastes and dietary restrictions • Getting innovative with the ingredients you have on hand (instead of letting them go to waste or needing to run out to the grocery store) • Confidently tweaking meals and reimagining dishes in countless ways • Learning a variety of “little lessons to live by”—foundational techniques, tips, and tricks that will equip you to cook amazing meals on the fly with no recipe With recipes from staple breakfasts and one-pan meals for busy weeknights to cocktails and fancier fare, You Do You is a cookbook for everyone, from beginners to seasoned home chefs alike. Because everyone is different—and that’s a beautiful thing!

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Comfy - Chris Collins & Don’t Go Bacon My Heart Cover Art

Comfy

Comfy Next-level comfort food you’ll actually want to cook by Chris Collins & Don’t Go Bacon My Heart

Make your comfort food dreams come true with Comfy, the essential cookbook for simple, indulgent and joyful dinners to make your heart sing. Creator of the renowned food blog Don't Go Bacon My Heart , Chris Collins has curated a collection of feel-good dinners that put flavour first, combining accessible ingredients, straightforward methods and failproof cooking advice for unforgettable meals every time. - Burrata Caprese Pasta - Cottage Pie Baked Potatoes - Easy Bloomer Bread Pizza - Brown Butter Gnocchi with Sage and Butternut Squash - Soul Soothing Chicken Orzo Soup - Roasted Sweet Potato Salad with Poppy Seed Dressing - Harissa Halloumi Skewers - Katsu Curry Everything from plates piled high with pasta, takeaway classics reinvented for the home kitchen, set-and-forget slow-cooker favourites and dinner-worthy soups and salads. This is year-round food that you'll never want to stop cooking. The only book you need to create cosy and delicious evenings for you, your family and your friends.

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Feeding Littles Lunches - Megan McNamee, MPH, RDN & Judy Delaware, OTR/L, CLC Cover Art

Feeding Littles Lunches

Feeding Littles Lunches 75+ No-Stress Lunches Everyone Will Love: Meal Planning for Kids by Megan McNamee, MPH, RDN & Judy Delaware, OTR/L, CLC

NEW YORK TIMES BESTSELLER • 75+ simple and delicious ideas for packed school lunches and snacks for kids of all ages, from the New York Times bestselling authors of Feeding Littles and Beyond. In a lunch packing rut? Megan McNamee and Judy Delaware, the founders of Feeding Littles, are here to help with the ultimate lunch box resource. Feeding Littles Lunches is complete with 75+ lunches that are quick to assemble, safe and easy for kids of all ages to eat, and balanced in nutrients for growth, learning and play. Each lunch idea is easily modified for nine of the most common allergens and includes tips for picky eaters, plus vegetarian swaps and “I Can’t Even” tips to make lunch packing even easier. Feeding Littles Lunches is not a recipe book because, let’s face it, most parents don’t want to spend hours packing lunches. Rather, it’s an inspo book with a full-page photo for every lunch, meant to be used with your child as a visual reminder for delicious and easy new ideas that you can assemble from simple ingredients.   Feeding Littles Lunches also includes a lunch packing formula to help you plan your own lunches, grocery lists, tips for dealing with cafeteria and school settings, picky eating, food safety, and more! With creative and approachable lunches like Chicken Salad with Mini Brioche Toasts, Sun Butter Banana Roll-Up “Sushi-Style,” Build-Your-Own Naan Pizza, Leftover Burger Mini Sliders, Pesto Turkey Wrap Rounds, and more, you’ll bring joy back to lunchtime.

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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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Martha: The Cookbook - Martha Stewart Cover Art

Martha: The Cookbook

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

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

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Ottolenghi Simple Too - Yotam Ottolenghi Cover Art

Ottolenghi Simple Too

Ottolenghi Simple Too A Cookbook by Yotam Ottolenghi

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

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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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Prune - Gabrielle Hamilton Cover Art

Prune

Prune A Cookbook by Gabrielle Hamilton

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

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The "I Love My Air Fryer" Affordable Meals Recipe Book - Aileen Clark Cover Art

The "I Love My Air Fryer" Affordable Meals Recipe Book

The "I Love My Air Fryer" Affordable Meals Recipe Book From Meatloaf to Banana Bread, 175 Delicious Meals You Can Make for under $12 by Aileen Clark

Save money while making quick, easy, and delicious meals in your air fryer with these 175 low-cost, healthy recipes that are good for you and your wallet. The “I Love My Air Fryer” Affordable Meals Recipe Book provides budget-friendly meals that are quick, easy, and delicious using only one kitchen appliance—your air fryer. Inside you’ll find 175 fool-proof air fryer recipes that cost less than $3 dollars per serving. Each recipe contains a cost estimate so you can easily stay on budget and manage food costs. You’ll also find beautiful photos, a guide to getting the most out of your air fryer, and practical, easy-to-follow ways to spend less and save big at the grocery store.

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Big Bites - Kat Ashmore Cover Art

Big Bites

Big Bites Wholesome, Comforting Recipes That Are Big on Flavor, Nourishment, and Fun: A Cookbook by Kat Ashmore

NEW YORK TIMES BESTSELLER • From the creator of Kat Can Cook comes 110 simple, nourishing, mostly gluten-free recipes that are big on flavor and reimagine the concept of “healthy food.” Kat Ashmore’s mission is to empower hungry readers everywhere to feed themselves and their loved ones well and have fun doing it. Rather than focusing on restriction or deprivation, she asks: What can we add to our plates? After she turned to TikTok for a creative outlet, her series of big, meal-in-a-bowl salads, known affectionately as “Hungry Lady Salads,” went viral on social media, and she found a likeminded community of home cooks who wanted to fall in love with cooking again. In Ashmore's debut cookbook, she shares 110 wholesome, comforting mostly gluten-free recipes that are full of flavor, nourishment, and fun—and meant to be devoured in big bites! With her signature personality and joy, this cookbook is a celebration of nature and seasonality and encourages home cooks to rethink familiar ingredients. From Hungry Lady Salads and weeknight dinners to snacks and desserts, Big Bites shares recipes for • Breakfasts: Avocado Toast with Hot Honey; Goat Cheese Fried Eggs • Snacks: Burrata with Roasted Grapes; 5-Minute Tzatziki • Hungry Lady Salads: Shaved Caesar Salad with Fennel and Crispy Chickpeas; Roasted Cauliflower Salad with Sesame Date Dressing • Weeknights: Honey Mustard Roasted Salmon; One-Pot Pasta with Chicken Sausage + Broccoli • Sunday Suppers: The Ultimate Beef Meatloaf with Caramelized Onions and Horseradish; Crispy Cod Cakes with Tartar Sauce • Veggies + Sides: Salt and Vinegar Smashed Potatoes; Parmesan Roasted Zucchini • Desserts: Orange Ricotta Company Cake; Extra Fudgy Avocado Brownies • Secret Weapons: Quick Pickled Red Onions; Any-Green Sauce Bring joy back into your kitchen with Kat Ashmore and Big Bites !

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The A.O.C. Cookbook - Suzanne Goin Cover Art

The A.O.C. Cookbook

The A.O.C. Cookbook by Suzanne Goin

Since her James Beard Award-winning first book, Sunday Suppers at Lucques , Suzanne Goin and her Los Angeles empire of restaurants have blossomed and she has been lauded as one of the best chefs in the country. Now, she is bringing us the recipes from her sophomore restaurant, A.O.C., turning the small-plate, shared-style dishes that she made so famous into main courses for the home chef. Among her many recipes, you can expect her addictive Bacon-Wrapped Dates with Parmesan; Duck Sausage with Candied Kumquats; Dandelion and Roasted Carrot Salad with Black Olives and Ricotta Salata; California Sea Bass with Tomato Rice, Fried Egg, and Sopressata; Lamb Meatballs with Spiced Tomato Sauce, Mint, and Feta; Crème Fraîche Cake with Santa Rosa Plums and Pistachios in Olive Oil; and S’Mores with Caramel Popcorn and Chocolate Sorbet.    But The A.O.C. Cookbook is much more than just a collection of recipes. Because Goin is a born teacher with a gift for pairing seasonal flavors, this book is full of wonderful, eye-opening information about the ingredients that she holds dear. She takes the time to talk you through each one of her culinary decisions, explaining her palate and how she gets the deeply developed flavor profiles, which make even the simplest dishes sing. More than anything, Goin wants you to understand her techniques so you enjoy yourself in the kitchen and have no problem achieving restaurant-quality results right at home. And because wine and cheese are at the heart of A.O.C., there are two exciting additions. Caroline Styne, Goin’s business partner and the wine director for her restaurants, presents a specific wine pairing for each dish. Styne explains why each varietal works well with the ingredients and which flavors she’s trying to highlight, and she gives you room to experiment as well—showing how to shape the wine to your own palate. Whether you’re just grabbing a glass to go with dinner or planning an entire menu, her expert notes are a real education in wine. At the back of the book, you’ll find Goin’s amazing glossary of cheeses—all featured at A.O.C.—along with the notes that are given to the waitstaff, explaining the sources, flavor profiles, and pairings.                With more than 125 full-color photographs,  The A.O.C. Cookbook  brings Suzanne Goin’s dishes to life as she continues to invite us into her kitchen and divulge the secrets about what makes her food so irresistibly delicious.   

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

Big Bites: Time to Eat!

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

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

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Easy Slow Cooker Recipes - Betty Crocker Cover Art

Easy Slow Cooker Recipes

Easy Slow Cooker Recipes by Betty Crocker

Simple, scrumptious slow cooker meals are a cinch with this cookbook from Betty Crocker. A slow cooker makes it easy to get family meals on the table fast—just get everything started before you leave for the day, then come home to a fully cooked dinner! Inside, you'll find a quick guide to understanding your slow cooker, plus over 20 proven slow cooker recipes for comforting soups, stews and main dishes, including zesty international options and healthy vegetarian choices. For more great ideas visit bettycrocker.com

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Betty Crocker The Big Book Of Slow Cooker, Casseroles & More - Betty Crocker Cover Art

Betty Crocker The Big Book Of Slow Cooker, Casseroles & More

Betty Crocker The Big Book Of Slow Cooker, Casseroles & More by Betty Crocker

Make weeknight meals bigger and better than ever! Betty Crocker Big Book of Slow Cooker, Casseroles, and More combines hearty slow cooker meals, casseroles, one-dish dinners, and other comfort food recipes all into one big compendium. This book collects favorite recipes Betty Crocker readers have come to trust for simple solutions for home-cooked meals and modern twists to comfort food classics. Every recipe delivers on this no-fuss promise, utilizing convenience appliances such as a slow cooker, or only one essential pot or pan, like a casserole dish or skillet, to get dinner on the table quickly and efficiently. An introductory section includes helpful tips and information on using a slow cooker, cutting down on prep time, and offering clever ideas for make-ahead recipes the whole family will love. Features more than 200 recipes-casseroles, pastas, soups and stews, simple slow cooker meals, and much more Includes bonus dessert and appetizer recipes that give readers brilliant ideas for holiday meals and parties Icon highlights super-fast recipes made 30 minutes or less For home cooks who need to get wholesome, delicious meals on the table in a flash-without added fuss-Betty Crocker Big Book of Slow Cooker, Casseroles, and More! is chock-full of satisfying dishes that are sure to become family classics.

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100 Creative Ways to Use Rotisserie Chicken in Everyday Meals - Trish Rosenquist Cover Art

100 Creative Ways to Use Rotisserie Chicken in Everyday Meals

100 Creative Ways to Use Rotisserie Chicken in Everyday Meals by Trish Rosenquist

Rotisserie Chicken Does the Work for You Weeknight dinners have never been easier. With a rotisserie chicken from your local grocery store, you can create family favorite dinners filled with savory, juicy and succulent chicken with just a few finishing touches! You're not only saving time by having someone else prepare the chicken, but you'll save money too! Seemingly complicated recipes become easy, fast and delicious. Trish offers a wide range of exciting dishes, including: Chicken Cordon Bleu Pasta Casserole, Ravioli Skillet Lasagna and Pint-Sized BBQ Chicken Pizzas. The recipes span cultures and cuisines with Chicken Madeira with Roasted Asparagus, Baked Chicken Chimichangas and Chinese Chicken Salad. The recipes are divided into chapters that fit your lifestyle - 5 Ingredients or Less for when you don't want to fuss over shopping; 20-Minute Dinners when you need something fast; and Slow Cooker Creations when you want to come home to a meal that's ready, taking full advantage of the deliciously savory flavor of rotisserie chicken.

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Good Housekeeping Date Night - Good Housekeeping Cover Art

Good Housekeeping Date Night

Good Housekeeping Date Night 15 Recipes from Our New Cookbook by Good Housekeeping

A special collection of 15 date night recipes from Good Housekeeping Dishes For Two ! The fastest way to anyone’s heart is through their stomach. Whip up perfectly portioned meals such as Rosemary-Seared NY Strip Steak, Peppercorn Pork Chops, and White Wine Mussels. The experts in the Good Housekeeping Test Kitchen have taken all the guesswork out of small-batch cooking.  Once you’ve tried these easy recipes (and wowed your partner!) you’ll want to get all 125 delicious recipes in Good Housekeeping Dishes For Two —perfect for any meal any day of the week.

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The One-Pot Budget Cookbook - Easy, Affordable Meals with Minimal Cleanup - Emiko Hanari Cover Art

The One-Pot Budget Cookbook - Easy, Affordable Meals with Minimal Cleanup

The One-Pot Budget Cookbook - Easy, Affordable Meals with Minimal Cleanup by Emiko Hanari

The One-Pot Budget Cookbook: Easy, Affordable Meals with Minimal Clean-up Say goodbye to stressful cooking, sky-high grocery bills, and messy kitchens! The One-Pot Budget Cookbook is your go-to guide for delicious, fuss-free meals made using just one pot. Whether you're cooking for one, feeding a family, or just trying to make your money go further, this cookbook delivers hearty, affordable recipes with minimal cleanup. Packed with over 100 flavorful recipes —from hearty soups and stews to satisfying casseroles, quick stir-fries, and comforting pasta dishes—this book shows you how to save time, money, and energy while still eating well. Whether you're using a skillet, slow cooker, Dutch oven, or sheet pan, every recipe is carefully crafted to use inexpensive ingredients, limit dishwashing, and maximize flavor. With clear instructions, pantry-stretching tips, and meal-prep hacks, this cookbook makes eating on a budget both easy and enjoyable. Inside, You'll Find: •100+ easy and budget-friendly one-pot recipes for breakfast, lunch, and dinner •Affordable meals using pantry staples, leftovers, and seasonal ingredients •Sections for vegetarians, vegans, meat-lovers, and family favorites •Time-saving strategies for meal prep and cleanup •Tips on storing, reheating, and repurposing leftovers •Guidance for adapting meals to dietary needs and preferences •Smart shopping and kitchen tool recommendations to stretch your budget Cut costs—not corners—with every meal. The One-Pot Budget Cookbook helps you eat well, save money, and enjoy the process of cooking again.

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Jacques Pépin Complete Techniques 50th Anniversary Edition - Jacques Pépin Cover Art

Jacques Pépin Complete Techniques 50th Anniversary Edition

Jacques Pépin Complete Techniques 50th Anniversary Edition A Culinary Master Class from the Legendary Teacher—Over 600 Techniques, 1,000 Photographs, 160 Recipes by Jacques Pépin

Celebrate the 50th anniversary of the grand master of cooking skills and methods, Jacques Pépin’s classic work that serves as a staple in both home and professional kitchens around the world.  Comprehensive, authoritative, but never intimidating, Jacques Pepin’s Complete Techniques —which combines the master chef’s landmark works,  La Methode  and  La Technique —includes more than 600 cooking techniques and methods along with 160 recipes. Each recipe and technique is explained using step-by-step instructions accompanied by more than 1,000 photographs featuring Pépin himself. Follow along as this culinary legend demonstrates every aspect of classic cooking, from start to finish, teaching readers how to bone a chicken, poach an egg, whisk a perfect hollandaise, knead a crispy baguette, or bake an exquisite meringue with the perfection and efficiency of a professional. Throughout the book are Pepin’s classic recipes, which offer budding masters the opportunity to put lessons into practice with extraordinary results. The time-tested recipes in this volume teach everyone, from the greenest home cook to the most wizened professional, how to put techniques into practice. This completely revised edition includes color and black-and-white photographs and is redesigned to make it even easier to follow the step-by-step techniques.

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COMPLETE Water Bath Canning & Preserving Cookbook for Beginners - Sophie James Cover Art

COMPLETE Water Bath Canning & Preserving Cookbook for Beginners

COMPLETE Water Bath Canning & Preserving Cookbook for Beginners Step-by-Step Water Bath Canning: 2000+ Easy Recipes to Preserve Freshness, Save Money, and Stock Your Pantry with Joy USDA-Trusted Safety Tips Included by Sophie James

Turn fresh produce into beautiful, shelf-stable jars with confidence. Water Bath Canning & Preserving Cookbook for Beginners is your practical, encouraging guide to creating a pantry filled with flavor, savings, and homemade goodness. Whether you’re brand new to canning or ready to build more confidence in the kitchen, this book makes the process simple, safe, and rewarding. Inside, you’ll discover step-by-step guidance for mastering water bath canning, along with USDA-trusted safety tips, beginner-friendly instructions, and affordable equipment alternatives to help you get started without stress. From jams, jellies, and fruit spreads to pickles, relishes, salsas, sauces, canned fruits, juices, chutneys, and savory pantry staples, this cookbook is designed to help you preserve freshness and reduce food waste all year long. With 2000+ easy recipes and practical tips for labeling, storage, troubleshooting, seasonal planning, and pantry organization, this book goes beyond recipes to help you build a joyful, well-stocked home pantry. Inside this cookbook, you’ll learn how to: Preserve fruits, vegetables, sauces, and spreads with beginner-friendly water bath canning methods Follow safe, clear canning practices with USDA-based guidance Save money by turning garden harvests and market finds into long-lasting pantry staples Make delicious homemade jams, pickles, relishes, salsas, tomato bases, chutneys, juices, and more Organize, store, and rotate your jars for a pantry that works for everyday life If you’ve ever dreamed of opening your pantry and seeing rows of colorful jars filled with homemade flavor, this book will help you make it happen—one jar at a time.

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Good Housekeeping Canning & Preserving - Good Housekeeping & Susan Westmoreland Cover Art

Good Housekeeping Canning & Preserving

Good Housekeeping Canning & Preserving 80+ Simple, Small-Batch Recipes by Good Housekeeping & Susan Westmoreland

A beginner's guide to canning and pickling with more than 80 simple, small-batch recipes from America's most trusted test kitchen.   Making your own great-tasting canned goods is wonderfully easy . . . and a delicious pleasure, too. Good Housekeeping Canning and Preserving teaches you all the techniques you need to get started, such as preparing mason jars and canning equipment and how to form airtight seals. More than 80 recipes feature all-time favorites such as Freezer Strawberry Jam and Classic Dill Pickles, as well as Caramelized Onion and Bacon Jam, Blackberry Preserves, Blushing Apple Butter, Fig Chutney, and more. Plus, you get recipes to show off your creations—including Chutney-Glazed Pork Tenderloin; Spicy Tuna Sandwich with crunchy, pickled green beans; and Prosciutto-Melon Panini made with Cantaloupe Jam.   Recipes include : Tomato-Black Pepper Jam *  Jalapeño Pepper Jelly * Rhubarb Compote  *  Tangelo Marmalade* Pickled Cauliflower  *  Pickled Radishes  *  and much more!

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Business Heliciculture - Testi Creativi Cover Art

Business Heliciculture

Business Heliciculture Cultivating and Farming Snails at Home and for Your Business by Testi Creativi

Discover the Secret to Successful Snail Farming! Ready to dive into the wonderful world of snail farming? With our comprehensive guide, you'll become an expert in breeding edible snails, whether you're a private enthusiast or an entrepreneur eager to start a profitable business. Detailed and Easy-to-Follow Instructions In this comprehensive manual, we'll guide you step by step through every phase of snail farming, from choosing the perfect snails to daily farm management. With clear, practical instructions, you'll quickly learn the best practices to ensure the health and well-being of your snails. Practical Examples and Expert Tips Nothing is left to chance! With numerous practical examples and field-tested advice, you'll discover how to tackle common challenges and maximize your farm's productivity. Whether you're starting from scratch or looking to improve your existing techniques, you'll find everything you need in this guide. Updated Techniques and Industry Innovations Stay up-to-date with the latest techniques and innovations in the snail farming industry. With current information and recommended practices, you'll be able to quickly adapt to industry changes and achieve even better results. For Individuals and Businesses Whether you're building a small home farm or a large-scale commercial operation, this manual is perfect for you. With flexible approaches and tips on tailoring farming practices to your specific needs, you can make your dream of successfully breeding edible snails a reality. Take Control of Your Future in Snail Farming! Don't miss the opportunity to become an expert in snail farming. Purchase our guide now and begin your journey to success in edible snail farming. Whether you're looking for a new passion or a business opportunity, this book will put you on the right path to success! Enter the fascinating world of snail farming today! 🐌

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Step-by-Step Delicious - Catrine Kelty Cover Art

Step-by-Step Delicious

Step-by-Step Delicious Learn to Cook Your Favorite Dishes in 7 Steps or Less by Catrine Kelty

Everyone these days loves the fast-paced, overhead-view cooking videos that appear online and are shared millions of times each day on social media. Food writer Catrine Kelty and photographer Adam DeTour sure do, and together they have created this picture-filled cookbook for their fellow fans—to enjoy, to cook from, or to give as a gift. It's the perfect book for a visually savvy teen or young adult who's learning how to cook, and it's a fantastic resource and companion for cooks of any age who want to up their kitchen game. Each of the book's 100 recipes has at least 4 step-by-step photographs, making this a new kind of cookbook for the online generation. The book has loads of ideas for recipes that help kitchen newbies learn how to cook and ones that give more-experienced cooks new things to try. It includes easy-to-make grab-and-go breakfasts and lunches, along with nutritious-but-delicious snacks that give you extra energy for after school or after work. There are quick-to-fix dinners for the weekday whirl, plus fancy dinners, as well as awesome party foods, for casual weekends with friends. Not least, there are lots of recipes for sweet things—luxurious cookies, cakes, brownies, blondies, pies, tarts, and more—for readers who want to learn how to bake delicious treats and desserts with ease.

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Sous Vide - Hugh Acheson Cover Art

Sous Vide

Sous Vide Better Home Cooking: A Cookbook by Hugh Acheson

Just as Hugh Acheson brought a chef ' s mind to the slow cooker in The Chef and the Slow Cooker , so he brings a home cook's perspective to sous vide, with 90 recipes that demystify the technology for readers and unlock all of its potential. NAMED ONE OF FALL ' S BEST COOKBOOKS BY FOOD & WINE Whether he’s working with fire and a pan, your grandpa’s slow cooker, or a cutting-edge sous vide setup, Hugh Acheson wants to make your cooking life easier, more fun, and more delicious. And while cooking sous vide—a method where food is sealed in plastic bags or glass jars, then cooked in a precise, temperature-controlled water bath—used to be for chefs in high-end restaurants, Hugh is here to help home cooks bring this rather friendly piece of technology into their kitchens. The beauty of sous vide is its ease and consistency—it can cook a steak medium-rare, or a piece of fish to tender, just-doneness every single time . . . and hold it there until you're ready to eat, whether dinner is in ten minutes or eight hours away. But to unlock the method’s creative secrets, Hugh shows you how to get the best sear on that steak after it comes out of the bath, demonstrates which dishes play best with extra-long, extra-slow cooking, and opens up the whole world of vegetables to a technology most known for cooking meat and fish. Praise for Sous Vide “High-end cooking comes to the home kitchen in this fun, clear approach to a gourmet technique. . . . [Hugh] Acheson writes with such charm that he can make warm water interesting.” — Publishers Weekly

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More, Please! - Rachel Mansfield Cover Art

More, Please!

More, Please! Feel-Good Meals for Busy Families and Their Picky Eaters (A Cookbook) by Rachel Mansfield

NAMED ONE OF THE BEST COOKBOOKS OF SUMMER: Forbes Delicious, stress-free meals for busy families, with flexible solutions for any dietary need, from food entrepreneur Rachel Mansfield. Balancing a full plate of responsibilities—from work to home to kids—can be a handful. Add cooking three wholesome meals a day (plus snacks), and it can feel downright impossible. Social media may make it look effortless, but the truth is, it’s not. More, Please! is here to help you feel less overwhelmed. With family-approved, kid-friendly meals, freezable options, and dietary flexibility to make the recipes gluten-free, dairy-free, refined-sugar free, and more, this book is the time-saving kitchen companion every busy parent needs. Food entrepreneur Rachel Mansfield @RachlMansfield has accumulated more than 1.5 million followers from sharing her inspiring approach to family meals, which are as delicious as they are doable. As a mother of three boys, she knows firsthand how important it is to find smart shortcuts without sacrificing flavor. Featuring stress-free, repeatable recipes, this cookbook isn’t organized by traditional meals, as Rachel understands that every day does not look the same in a busy household. Instead, More, Please! offers quick, reliable solutions for any time of day with chapters like Not-So-Boring Chicken or Yes, You Can Cook Fish. Morning recipes such as High-Protein Cinnamon Raisin Quick Bagels can double as snacks, while versatile bowls like Crispy Rice Bowl with Ginger Sesame Dressing help keep energy up all day. You’ll find approachable fish options including One-Skillet Lemony Shrimp and Baked Shrimp Cakes with Avocado Corn Salsa, craveable chicken dishes such as Chicken Parmesan-Stuffed Sweet Potatoes, and various ground meat recipes like tacos, meatballs, or casseroles. You’ll also find low-effort one-sheet pan meals like Go-To Nacho Night Nachos, including many ways to cook a box of pasta like One-Skillet Cheesy Pizza Mac & Cheese. Sweet tooth? Discover treats like Sneaky Green Smoothie Pancakes and Chocolate Chip Cookie Granola that are so good you might eat them for breakfast too. Plus, Rachel includes a multipurpose section of condiments, sauces, and sides to elevate your cooking with ease.

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Beyond Baking - Philip Khoury Cover Art

Beyond Baking

Beyond Baking Plant-based Baking for a New Era by Philip Khoury

Beyond Baking ups the ante on plant-based baking, with sweet and savoury recipes that use simple, natural, plant-based ingredients. Beyond Baking is an evolution in pastry from award-winning pastry chef Philip Khoury – an exploration of how far baking can go when it’s guided by flavour, process, and purpose, rather than tradition alone. These recipes are the result of years of rethinking everything – what gives structure, what builds richness, what creates lift and tenderness – without relying on eggs, dairy, or highly processed alternatives. Instead, they use familiar, natural ingredients to achieve results that feel completely fresh: croissants that shatter, cakes that stay tender for days, savoury pies that could hold their own in any bakery window. Inside, you’ll find easier bakes like Peanut Butter Choc Chop Cookies and Light Fruit Cake, showstoppers like Pistachio and Raspberry Cream Dream and Muscovado Medovic and a dedicated chapter on laminated pastries featuring Croissants, Almond Pain au Chocolat, and other sweet risen treats like glazed Doughnuts and Pistachio Babka. The savoury chapter brings deeply satisfying options like Corn-ish Pasties, Sausy Roll and Nightshade Quiche, all made with technical care and zero shortcuts. Foundational techniques are clearly explained in The Plantry, and select new recipes include QR code tutorials to walk you through every fold, mix, and proof. Whether you’re just beginning or looking to expand your craft, Beyond Baking invites you to look again at what baking can be when it’s not copying what came before, but creating what comes next.

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Today We Are Cooking . . . - Tini Younger Cover Art

Today We Are Cooking . . .

Today We Are Cooking . . . Recipes That Teach You to Think Like a Chef by Tini Younger

Cook like a pro with this approachable collection of over 100 foolproof recipes for go-to, comforting dishes from chef and creator Tini Younger. Social media sensation Tini Younger is a trained chef who loves classic and familiar comfort food dishes. This means she knows how to make the best possible versions of all the foods you crave, from dips and wings for game night to cheesy pastas for cozy nights in. Her recipes are foolproof and easy to follow yet created using a culinary pro’s sensibility, with top-notch technique and layers of flavors and textures in every bite. Tini became an expert in the kitchen through years of training in culinary school and on the line in restaurants—but she firmly believes that anyone can learn to cook. If she can do it, you can too! Now, she’s sharing everything she’s learned in a cookbook that makes mastering the basics simple and fun. In Today We Are Cooking , Tini shares over 100 recipes that build a strong foundation for beginner cooks. With learning opportunities baked into every recipe, Tini teaches you why you are doing something rather than just how to do it, all with her casual, unfussy approach. Today We Are Cooking is packed with plenty of easy, everyday meals that you’ll want to cook time and time again. You’ll find OG favorites like Tini’s Viral Mac and Cheese and her favorite Banana Bread plus dozens of new, elevated comfort food recipes, all of which have a special Tini spin—like Oven-Cooked BBQ Pulled Pork with Spicy Slaw , Chicken Soup with Homemade Noodles , and Creamy Grits with Sauteed Mushrooms and Butternut Squash . Every recipe highlights the skills you’ll learn while making it and includes pro tips from Tini along with ideas for how to “own it” with swaps or twists to personalize the dish. Tini covers all the staples for breakfast, dinner, game days, and more—and there’s even a chapter of her most beloved holiday dishes. Getting in the kitchen changed Tini’s life, so she’s passionate about helping home cooks gain their own confidence in the kitchen. Today We Are Cooking will be your go-to resource for recipes that work every time.

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The Cook You Want to Be - Andy Baraghani Cover Art

The Cook You Want to Be

The Cook You Want to Be Everyday Recipes to Impress [A Cookbook] by Andy Baraghani

JAMES BEARD AWARD WINNER • NEW YORK TIMES BESTSELLER • Beloved food writer and social media star Andy Baraghani helps you define and develop your personal cooking style—and become the cook you want to be—in more than 100 recipes. “This book is full of things I want to make and cook.”—Yotam Ottolenghi   ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: San Francisco Chronicle ONE OF THE BEST COOKBOOKS OF THE YEAR: Bon Appétit, Saveur, Salon, Epicurious Andy Baraghani peeled hundreds of onions at Chez Panisse as a teenage intern, honed his perfectly balanced salad–making skills at Estela in New York, and developed recipes in the test kitchens of Saveur, Tasting Table, and Bon Appétit . It took him all those years to figure out the cook he wanted to be: a cook who is true to his Persian heritage, a fresh-vegetable lover, a citrus superfan, and an always-hungry world traveler. In The Cook You Want to Be, Baraghani shows home cooks on how to hone their own cooking styles by teaching the techniques and unexpected flavor combinations that maximize flavor in minimal time.   At Bon Appétit, Baraghani created a bevy of viral recipes—from Tahini Ranch to Fall-Apart Caramelized Cabbage—that became household staples. Here, he follows up with more umami-rich dishes, beautiful and restaurant-worthy meals (that take half the time), and well-known dishes recast in utterly delicious ways. Among his debut cookbook’s 100 recipes, new surefire hits include Caramelized Sweet Potatoes with Browned Butter Harissa; Sticky, Spicy Basil Shrimp; and Tangy Pomegranate-Chicken. Cooks will find inspiration to riff on, quick meals for hurried weeknights, condiments galore, and memorable meals to impress dinner guests. In essays throughout the book, Baraghani shares convictions (why everyone must make his beloved Persian egg dish, kuku sabzi) and lessons to live by (the importance of salting fish before cooking it).    The Cook You Want to Be is a trove of go-to recipes and knowledge, stunning photographs, and delicious, simple home cooking for modern times.

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101 Things To Do With A Bundt Pan - Jenny Hartin Cover Art

101 Things To Do With A Bundt Pan

101 Things To Do With A Bundt Pan by Jenny Hartin

We like big Bundts and we cannot lie! Discover fun one-pan dishes including cakes—and much, much more. 101 Things To Do With A Bundt® Pan offers a wide variety of not only cake and bread recipes, but sweet and savory sides, appetizers, brunch ideas, and dinner options. Packed with delish recipe ideas cooked in everyone's favorite iconic pan, 101 Things To Do With A Bundt® Pan will help the home cook serve up quick and easy one-pan dishes from breakfasts to main dishes, including comfort foods like meat loaf, lasagna, mac and cheese, and even roast chicken. Also included are helpful hints for getting the best results from your Bundt! Try: · Bacony Jalapeno Poppers · Hawaiian Monkey Bread · Cranberry and Orange Bread · Cinnamon Pan Breakfast · General Tso's Chicken · Zucchini Lasagna · Sweet Potato Casserole · Berry-Filled Bundt Cake · Peach Cobbler, and much more

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Can I Freeze It? - Susie Theodorou Cover Art

Can I Freeze It?

Can I Freeze It? How to Use the Most Versatile Appliance in Your Kitchen by Susie Theodorou

Freezers are one of the most useful––and most neglected––tools in the kitchen. Particularly great for those dark winter months when you want to get dinner on the table 15 minutes after you get home from work––think lasagna, stews, curries, and soups––freezers are also useful for entertaining friends when time is short. In Can I Freeze It? Susie Theodorou explains the tips, tricks, and rules of freezing food, from containers and wrappers (foil or Tupperware?), to the best methods for retaining moisture and flavor, to what ingredients and dishes can and can't be frozen. She provides a wealth of recipes, along with color photographs, for whole and part dishes. Some are completely pre–assembled (think chicken in a marinade) and then frozen and cooked later. Still others combine frozen ingredients with fresh ones–pair a pastry from the freezer with berries from the farm stand, or defrost a sauce and use it to top fish straight from the market. Can I Freeze It? is the ultimate guide to saving time and money in the kitchen.

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How to Bake Everything - Mark Bittman Cover Art

How to Bake Everything

How to Bake Everything Simple Recipes for the Best Baking: A Baking Recipe Cookbook by Mark Bittman

In How To Bake Everything, the most comprehensive book of its kind, New York Times bestselling author Mark Bittman offers the ultimate baker’s resource—for beginners and pros alike! Finally, here is the simplest way to bake everything, from American favorites (Crunchy Toffee Cookies, Baked Alaska) to of-the-moment updates (Gingerbread Whoopie Pies). The book explores global baking, too: Nordic ruis, New Orleans beignets, Afghan snowshoe naan. Bittman's recipes satisfy every flavor craving thanks to more than 2,000 recipes and variations: a pound cake can incorporate polenta, yogurt, ricotta, citrus, hazelnuts, ginger, and more. New bakers will appreciate Bittman’s opinionated advice on essential equipment and ingredient substitutions, plus extensive technique illustrations. The pros will find their creativity unleashed with guidance on how to adapt recipes to become vegan, incorporate new grains, improvise tarts, or create customized icebox cakes using a mix-and-match chart. Demystified, deconstructed, and debunked—baking is simpler and more flexible than you ever imagined.

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Freeze Fresh - Crystal Schmidt & Eve Kilcher Cover Art

Freeze Fresh

Freeze Fresh The Ultimate Guide to Preserving 55 Fruits and Vegetables for Maximum Flavor and Versatility by Crystal Schmidt & Eve Kilcher

Capturing the peak flavor of freshly harvested produce and preserving it for year-round eating is easier than ever, with this ultimate guide to freezing and enjoying fruits and vegetables. “Invaluable information about the art of freezing—a must-have homesteading resource!” ?—Deanna Talerico, creator of Homestead and Chill Author Crystal Schmidt's time-tested preparation techniques ensure that color, texture, and flavor are retained in the freezer. From familiar favorites like apples, corn, potatoes, and peas to surprises like lettuce, avocado, and citrus fruits, Schmidt details the best ways to prepare each food for the freezer, including pre-cooking, slicing, blanching, and more. She offers more than 100 recipes, such as: Blueberry Maple Pancake Sauce Pickled Sliced Beets Mango Chutney Honey Butter Carrot Mash Creamy Parmesan Confetti Corn Tart Cherry Oatmeal Bars Broccoli Cheese Soup Home cooks and gardeners alike will love discovering how easy and economical it can be to fill your freezer with produce customized to your own tastes and needs.

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You Have It Made - Ellie Krieger Cover Art

You Have It Made

You Have It Made Delicious, Healthy, Do-Ahead Meals by Ellie Krieger

James Beard Award Winner: Make-ahead recipes from the Food Network star and New York Times –bestselling author.   For those who are always short on time when it comes to cooking, Ellie Krieger is here to help. Her recipes—which include breakfast bakes, soups, salads, casseroles, and more—can all be prepared ahead of time, making putting food on the table that much easier. Each recipe includes instructions for refrigerating and/or freezing as well as storing and reheating directions.   With exciting dishes like the Pumpkin Spice Overnight Oats in Jars and the Herbed Salmon Salad, you'll be able to have meals ready days in advance. As with her other books, all of Ellie's recipes are healthy and come complete with nutrition information. But that doesn't mean they taste like diet food! Just look at the Creamy Tomato Soup, Chicken Enchilada Pie, and Smoky Smothered Pork Chops, to name a few. You Have It Made helps you turn your fridge and freezer into a treasure chest of satisfying, good-for-you, make-ahead meals.   "Makes truly nourishing food more accessible to the average household . . . Trendy superfoods such as chia seeds and farro make appearances, but the majority of recipes hew to more mainstream flavors and ingredients: herbed ham and cheese bread pudding; grilled steak and broccoli salad; and almond-crusted chicken tenders with apricot-mustard dipping sauce. In addition to casseroles and stews, Krieger includes prebaked flat bread and pre-simmered bouillabaisse broth. This well-crafted book provides solid inspiration for better eating." — Publishers Weekly

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Now We're Cooking - Matthew Broussard Cover Art

Now We're Cooking

Now We're Cooking All-Purpose, Laid-Back Recipes (A Cookbook from @ACookNamedMatt) by Matthew Broussard

A Forbes best cookbook In Now We’re Cooking , Matt Broussard—known to millions as @ACookNamedMatt proves that great food isn’t complicated. Matt’s superpower is making things easy , not just making them look easy. Drawing inspiration from the Texas border to Asia and back again he gives home cooks of all levels weeknight-friendly recipes with punch that can be made efficiently: • Warm Lacinato Kale Caesar with Crispy Chickpeas • Spicy Cold Korean Noodles • The Creamiest, Cheesiest Mac and Cheese • Grilled Korean Short Ribs • OG Beef Birria • Cold Corn Soup • Butter-Basted Steak • Charred Broccolini with Cotija Dressing • Crispy Salmon with Toasted Miso Corn • Spatchcocked Roast Chicken with Hasselback Potatoes • Tender Biscuits with Honey Butter • Farro Risotto with Roasted Mushrooms and Squash • Chai Flan Here, too, Matt shares the best tricks he’s learned in his grandma’s kitchen and top restaurants where Matt broke out in Seattle’s electric dining scene. Anyone can do this, and Matt makes you want to learn.

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Bring Your Lunch - Califia Suntree Cover Art

Bring Your Lunch

Bring Your Lunch Quick and Tasty Wallet-Friendly Lunches for Grown-Ups by Califia Suntree

With over 60 delicious, healthful, unexpected recipes, BRING YOUR LUNCH ensures DIY lunchtime success—and significant weekly savings—while keeping the brown-bag doldrums away. And it doesn't matter if you're a make-ahead food planner or a harried last-minute type—with its innovative, doable strategies, cooks of all kinds can learn to overcome the obstacles that keep them hooked on expensive takeout or boring PB&Js. There are quick Last-Minute Lunches, including salads—Kale Salad Agrodolce, Beet and Apple Salad with Walnuts and Cheese—and sandwiches—Proscuitto and Provolone Sandwich with Fig Jam, Deli Counter Banh Mi, El Turkey Club. Leftover Leitmotifs: Lamb Pita with Spicy Yogurt Sauce, Vietnamese Lettuce Wraps, Salmon & Swiss Chard Summer Rolls, Lo Mein with Garlicky Greens. Recipes that use the freezer wisely—Pumpkin Curry with Shrimp, Easy Empanadas, and other recipes are ready to go when you are. Snacks for when you want to ditch the vending machine—Tropical Fruit Energy Bars and Chickpea "Nuts." Plus notes on essential equipment, tips for shopping and prepping, and a lunch larder of extras—Lemony Miso Dressing, Green Pea Hummus, Homemade Mayo. It's time to end the cycle of broken lunch promises, too many trips to the taco truck, and all that money that disappears every week. It's time instead to choose to BYOL—it's healthy, wealthy, and wise, and now easy as could be.

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Kitchen Sanctuary Quick & Easy - Nicky Corbishley Cover Art

Kitchen Sanctuary Quick & Easy

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

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

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The All New Ball Book Of Canning And Preserving - Jarden Home Brands Cover Art

The All New Ball Book Of Canning And Preserving

The All New Ball Book Of Canning And Preserving by Jarden Home Brands

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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