iBookstore Top 50 Regional and Ethnic Cookbook Ebooks

The 50 most popular regional and ethnic cookbook ebooks available at Apple's iBookstore. The best seller chart listing top iBooks for cooking regional and ethnic food is updated daily.

Chart of the top regional and ethnic cookbook ebooks best sellers was last updated:

Cookbook Ebook Best Sellers

Top Regional and Ethnic Cookbook Ebook Best Sellers

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The Nourishing Asian Kitchen - Sophia Nguyen Eng Cover Art

The Nourishing Asian Kitchen

The Nourishing Asian Kitchen Nutrient-Dense Recipes for Health and Healing by Sophia Nguyen Eng

Learn to cook 100+ traditional Asian recipes using whole foods, classic ferments, hearty broths, and more . . . with this healthy Asian cookbook celebrating heritage, nutrition, and garden-to-plate ingredients. “Nourishing as well as delicious . . . perfect for anyone looking to explore traditional Asian cooking.” —Sally Fallon, author of Nourishing Traditions When Sophia Nguyen Eng moved to the Appalachian Mountains in Tennessee to start a family farm, she was determined to honor the cultural food traditions and flavors passed down by her parents, who fled Vietnam in 1975. The meals of her childhood drew inspiration from the rich culinary traditions of Vietnam, China, Japan, Korea, and other Asian countries. However, Sophia noticed that preparing these dishes in the United States often relied heavily on processed ingredients containing artificial flavors and preservatives. She was determined to recreate the flavorful recipes she loved while making them healthier. Inspired by the nutritional research of Weston A. Price, the regenerative farming practices of Joel Salatin, and the traditional Asian recipes passed down through her family for generations, Sophia has curated a unique collection of wholesome Asian recipes in The Nourishing Asian Kitchen . She shows you how to prepare: • Sauces : Korean Gochujang Sauce, Hoisin Sauce, Vietnamese “Peanut” Dipping Sauce, Lemongrass Chili Oil • Vegetables & Sides : Pickled Red Onion, Daikon Kimchi, Wild Bibimbap, Mushroom Banchan • Soups : Oxtail Pho, Sweet and Sour Tamarind Soup, Spicy Thai Hot Pot, Crab Noodle Soup • Meats : Garlic Butter Chicken Wings, Five Spice Pork Belly Banh Mi, Shaking Beef with Watercress Salad, Lamb Bulgogi Spring Rolls • Beverages & Desserts: Vietnamese Coffee, Strawberry Lychee Panna Cotta, Matcha Green Tea Honey Ice Cream • And much more! From hot pot to tempura, kimchi to pho, each recipe is designed to nourish the body and reconnect with tradition and heritage, focusing on flavor, food quality, seasonality, and eating nose-to-tail. And with beautiful photography by David K. Peng, easy-to-follow instructions, and tips for sourcing high-quality ingredients, The Nourishing Asian Kitchen is a must-have Asian cookbook for anyone seeking to explore a rich culinary tradition.

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When Southern Women Cook - America's Test Kitchen Cover Art

When Southern Women Cook

When Southern Women Cook History, Lore, and 300 Recipes with Contributions from 70 Women Writers by America's Test Kitchen

A first-of-its-kind Southern cookbook featuring more than 300 Cook's Country recipes and fascinating insights into the culinary techniques and heroes of the American South. Tour the diverse history of Southern food through 200+ stories of women who've shaped the cuisine! Shepherded by Toni Tipton-Martin and Cook's Country Executive Editor and TV personality Morgan Bolling, When Southern Women Cook showcases the hard work, hospitality, and creativity of women who have given soul to Southern cooking from the start. Every page amplifies their contributions, from the enslaved cooks making foundational food at Monticello to Mexican Americans accessing sweet memories with colorful conchas today.  70+ voices paint a true picture of the South: Emmy Award–winning producer and author Von Diaz covers Caribbean immigrant foodways through Southern stews; food journalist Kim Severson delves into recipes' power as cultural currency; mixologist and beverage historian Tiffanie Barriere reflects on Juneteenth customs including red drink. Consulting food historian KC Hysmith contributes important—and fascinating—context throughout.  300 Recipes—must-knows, little-knowns, and modern inventions: Regional Brunswick Stew, Dollywood Cinnamon Bread, Pickle-Brined Fried Chicken Sandwiches, Grilled Lemongrass Chicken Banh Mi, and Oat Guava Cookies bridge the gap between what Southern cooking is known for and how it continues to evolve. Recipe headnotes contextualize your cooking: Learn Edna Lewis’ biscuit wisdom. Read about Waffle House and fry chicken thighs to top light-as-air waffles. Meet Joy Perrine, the "Bad Girl of Bourbon." Covering every region and flavor of the American South, from Texas Barbecue to Gullah Geechee rice dishes, this collection of 300 recipes is a joyous celebration of Southern cuisine and its diverse heroes, past and present.

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Essentials of Classic Italian Cooking - Marcella Hazan & Karin Kretschmann Cover Art

Essentials of Classic Italian Cooking

Essentials of Classic Italian Cooking 30th Anniversary Edition: A Cookbook by Marcella Hazan & Karin Kretschmann

A beautiful new edition of one of the most beloved cookbooks of all time, from “the Queen of Italian Cooking” ( Chicago Tribune ). A timeless collection of classic Italian recipes—from Basil Bruschetta to the only tomato sauce you’ll ever need (the secret ingredient: butter)—beautifully illustrated and featuring new forewords by Lidia Bastianich and Victor Hazan “If this were the only cookbook you owned, neither you nor those you cooked for would ever get bored.” —Nigella Lawson Marcella Hazan introduced Americans to a whole new world of Italian food. In this, her magnum opus, she gives us a manual for cooks of every level of expertise—from beginners to accomplished professionals.   In these pages, home cooks will discover:    • Minestrone alla Romagnola    • Tortelli Stuffed with Parsley and Ricotta    • Risotto with Clams    • Squid and Potatoes, Genoa Style    • Chicken Cacciatora    • Ossobuco in Bianco    • Meatballs and Tomatoes    • Artichoke Torta    • Crisp-Fried Zucchini blossoms    • Sunchoke and Spinach Salad    • Chestnuts Boiled in Red Wine, Romagna Style    • Polenta Shortcake with Raisins, Dried Figs, and Pine Nuts    • Zabaglione    • And much more This is the go-to Italian cookbook for students, newlyweds, and master chefs, alike. Beautifully illustrated with line drawings throughout,  Essentials of Classic Italian Cooking brings together nearly five hundred of the most delicious recipes from the Italian repertoire in one indispensable volume.   As the generations of readers who have turned to it over the years know (and as their spattered and worn copies can attest), there is no more passionate and inspiring guide to the cuisine of Italy.

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Marcus Off Duty - Roy Finamore & Marcus Samuelsson Cover Art

Marcus Off Duty

Marcus Off Duty The Recipes I Cook at Home by Roy Finamore & Marcus Samuelsson

Unwind with 150 relaxed, multicultural dishes from the award-winning celebrity chef and New York Times –bestselling author!   Born in Ethiopia, raised in Sweden, and trained in European kitchens, Marcus Samuelsson is a world citizen turned American culinary icon—the youngest chef ever to receive three stars from the New York Times , a five-time James Beard Award recipient, a winner of Top Chef Masters , and a judge on Chopped. He was even chosen to cook President Obama's first state dinner.   In Marcus Off-Duty , the chef former president Bill Clinton says "has reinvigorated and reimagined what it means to be American" serves up the dishes he makes at his Harlem home for his wife and friends. The recipes blend a rainbow of the flavors he has experienced in his travels: Ethiopian, Swedish, Mexican, Caribbean, Italian, and Southern soul.   With these recipes, you too can enjoy his eclectic, casual food—including Dill-Spiced Salmon; Coconut-Lime Curried Chicken; Mac, Cheese, and Greens; Chocolate Pie Spiced with Indian Garam Masala; and for kids, Peanut Noodles with Slaw . . . and much more.   "Highly recommended for adventurous and well-traveled home cooks, as well as fans of Susan Feniger's Street Food ." —Library Journal

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Cooking Without Borders - Anita Lo & Charlotte Druckman Cover Art

Cooking Without Borders

Cooking Without Borders by Anita Lo & Charlotte Druckman

A collection of globe-spanning recipes from the acclaimed chef and restaurateur.   To Anita Lo, all cooking is fusion cooking. Whether it's her slow-poached salmon, smoked paprika, spaetzle, and savoy cabbage from her restaurant Annisa, or the smoked chanterelles with sweet corn flan that led her to victory on Iron Chef America , Lo's food can always be distinguished by its strong multicultural influence. Inspired by the flavors and textures she's tasted throughout the world, she creates food that breaks down preconceived notions of what American food is and should be.   In Cooking Without Borders , Lo offers more than one hundred recipes celebrating the best flavors from around the globe, including chapters on appetizers, soups, salads, main courses, and desserts. These recipes show home cooks everywhere how easy it is to think globally and prepare creative and delicious food. Now that we have greater access than ever before to ingredients from all corners of the world, there's no better time to enjoy these flavors at every meal, presented by one of our country's most innovative chefs.

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Cooking con Claudia - Claudia Regalado Cover Art

Cooking con Claudia

Cooking con Claudia 100 Authentic, Family-Style Mexican Recipes by Claudia Regalado

Learn how to cook 100 deliciously authentic Mexican recipes with YouTube's Claudia Regalado (a.k.a Cooking Con Claudia) Join YouTube’s Claudia Regalado as she presents 100 Mexican recipes she and her family have enjoyed for years. Family favorites, new classics, delectable desserts, and so much more from Claudia’s kitchen are present in the pages of this book. Whether you’re looking to prepare the perfect tortillas from scratch, serve a delicious queso dip appetizer, or assemble everyone’s favorite tacos, Claudia is here to help! With her authentic Mexican ingredients and expertise, Claudia will have you feeling like a Mexican cuisine expert in no time! Drinks, breads, soups, salsas, appetizers, dinners, and desserts—all are here! Also featured in this book are Claudia's kitchen essentials, including detailed breakdowns of equipment, ingredients, and techniques recommended for any Mexican kitchen.  Cooking con Claudia will make you feel like you’re right at home in Claudia’s kitchen and at her family table.

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Bistro Cooking - Patricia Wells Cover Art

Bistro Cooking

Bistro Cooking by Patricia Wells

200 recipes inspired by the small family restaurants of France celebrate a return to generous, full-flavored cooking. Winner, IACP Seagram Food and Beverage Award "Patricia Wells's wonderful naturalness, openness, and honesty are in perfect harmony with the simple, delicious fare she celebrates in Bistro Cooking . . . . Her enthusiasm and joy are reflected on every page of this fine book, and happily we are all the beneficiaries." —Jacques Pepin Bistro is warm. Bistro is family. Bistro is simple, hearty, generous cuisine-robust soups and country omelets, wine-scented stews and bubbling gratins, and desserts from a grandmother's kitchen. Researched and written by Patricia Wells, author of The Food Lover's Guide to Paris and The Food Lover's Guide to France, together with over 220,zero copies in print, here is a celebration of the no-nonsense, inexpensive, soul-satisfying cuisine of the neighborhood restaurants of France. Bistro Cooking contains over 200 scrumptious bistro recipes made lighter and quicker for the way we cook today. Warm Poached Sausage with Potato Salad. Benoit's Mussel Soup. Guy Savoy's Fall Leg of Lamb. Beef Stew with Wild Mushrooms and Orange, Chicken Basquaise, Pasta with Lemon, Ham, and Black Olives, L'Ami Louis' Potato Cake, Provencal Roast Tomatoes, Pears in Red Wine, and Golden Cream and Apple Tart. "She really taught me modern, simplified French cooking. I discovered that book when I was really just getting serious about cooking. It was the time, it was the place, it was her voice. She understood French cooking and could tell me, an American, how to make it taste like it tastes in Paris, and I love that."―Melissa Clark, WNYC

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The Tucci Cookbook - Stanley Tucci Cover Art

The Tucci Cookbook

The Tucci Cookbook by Stanley Tucci

The Tucci Family brings wine pairings, updated recipes, gorgeous photography, and family memories to a new generation of Italian food lovers. There is some truth to the old adage, “Most of the world eats to live, but Italians live to eat.” What is it about a good Italian supper that feels like home, no matter where you’re from? Heaping plates of steaming pasta . . . crisp fresh vegetables...simple hearty soups...sumptuous stuffed meats...all punctuated with luscious, warm confections. For acclaimed actor Stanley Tucci, teasing our taste buds in classic foodie films such as Big Night and Julie & Julia was a logical progression from a childhood filled with innovative homemade Italian meals: decadent Venetian Seafood Salad; rich and gratifying Lasagna Made with Polenta and Gorgonzola Cheese; spicy Spaghetti with Tomato and Tuna; delicate Pork Tenderloin with Fennel and Rosemary; fruity Roast Duck with Fresh Figs; flavorful Baked Whole Fish in an Aromatic Salt Crust; savory Eggplant and Zucchini Casserole with Potatoes; buttery Plum and Polenta Cake; and yes, of course, the legendary Timpano. Featuring nearly 200 irresistible recipes, perfectly paired with delicious wines, The Tucci Cookbook is brimming with robust flavors, beloved Italian traditions, mouthwatering photographs, and engaging, previously untold stories from the family’s kitchen.

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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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Pati's Mexican Table - Pati Jinich Cover Art

Pati's Mexican Table

Pati's Mexican Table The Secrets of Real Mexican Home Cooking by Pati Jinich

The host of the highly popular PBS show  Pati's Mexican Table  shares everyday Mexican dishes, from the traditional to creative twists. Pati Jinich has a mission. She's out to prove that Mexican home cooking is quicker and far easier than most Americans think. Surprising in their simplicity and freshness, Pati's recipes incorporate produce and grains. Most important, they fit perfectly into an everyday family cooking schedule and use just a handful of ingredients, most of which are already in your pantry. Many are homey specialties that Pati learned from her mother and grandmother, some are creative spins on classics, while others are not well known outside of Mexico. Dishes like Chicken à la Trash (it's delicious!), a one-pot meal that Pati gleaned from a Mexican restaurant cook; Mexican Meatballs with Mint and Chipotle; Sweet and Salty Salmon; and Mexican-Style Pasta can revitalize your daily repertoire. You'll find plenty of vegetarian fare, from Classic Avocado Soup, to Divorced Eggs (with red and green salsa), to Oaxaca-Style Mushroom and Cheese Quesadillas. Your friends and family will enjoy Tomato and Mozzarella Salad with Pickled Ancho Chile Vinaigrette; Crab Cakes with Jalapeño Aioli; and Chicken Tinga—(you can use rotisserie chicken), which makes a tasty filling for tortas and tostadas. Pati also shares exciting dishes for the holidays and other special occasions, including Mexican Thanksgiving Turkey with Chorizo, Pecan, Apple, and Corn Bread Stuffing; Spiral-Cut Beef Tenderloin; and Red Pozole ("a Mexican party in a bowl"), which she served on her wedding day. Desserts like Triple Orange Mexican Wedding Cookies, Scribble Cookies (sandwich cookies filled with chocolate), and little Apricot-Lime Glazed Mini Pound Cakes are sophisticated yet simple to make.

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A Very Chinese Cookbook - Kevin Pang, Jeffrey Pang & America's Test Kitchen Cover Art

A Very Chinese Cookbook

A Very Chinese Cookbook 100 Recipes from China and Not China (But Still Really Chinese) by Kevin Pang, Jeffrey Pang & America's Test Kitchen

A BEST COOKBOOK OF THE YEAR: New York Times • Serious Eats James Beard Award winner Kevin Pang and his dad, Jeffrey—hosts of America’s Test Kitchen’s Hunger Pangs —teach you Chinese cooking in funny stories and 100+ recipes “doable for any cook” ( New York Times ). Join the Kevin and Jeffrey Pang as they share over 100 American Chinese classics, Sichuan street foods, and dim sum favorites! Full of charming stories of growing up in Hong Kong and time-tested insights from the duo’s lifelong love of cooking, A Very Chinese Cookbook is more than a Chinese recipe book—it’s a heartfelt ode to Chinese food, family, and identity. Inside, you’ll find: • 100+ Chinese recipes covering Cantonese, Sichuan, American Chinese, and other regions • Personal stories and insights on Chinese culinary history you won’t find anywhere else! • Easy-to-follow instructions and photos outlining basic Chinese cooking techniques • A Chinatown shopping guide to help you find the best soy sauce, vinegar, and more Pairing ATK’s rigorously-tested recipes with the Pangs’ signature mix of humor and instruction, this multi-generational cookbook is very practical, very personal, and very Chinese indeed.

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My Mexican Favorites - Zachary Rodriguez Cover Art

My Mexican Favorites

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

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

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Trap Kitchen - Malachi Jenkins, Roberto Smith & Marisa Mendez Cover Art

Trap Kitchen

Trap Kitchen Bangin' Recipes from Compton by Malachi Jenkins, Roberto Smith & Marisa Mendez

A funny, irreverent cookbook for the unconventional home cook looking to spice up their kitchen—featuring over 30 soul food recipes inspired by the flavors of Compton. Meet Spank and News—the chefs behind the cult-favorite Los Angeles restaurant—in this “part recipe collection and part autobiography” that “details the duo’s rise from gang life to cooking for the likes of Snoop Dogg and Kendrick Lamar ” ( Time Out ).   When two former members of Los Angeles’ most nefarious rival gangs decided to unite under one oven, they had no idea that they would be creating an empire. Trap Kitchen is a glimpse into the meals that have now become famous in the L.A. streets thanks to the series of pop-up restaurants that continue to bloom throughout the area. Celebrities and residents alike flock to the locations for soulful meals—but it’s more than that.   Having lost friends and family to violence, we learn how the masterminds behind Trap Kitchen sought to change the paths they were on, using cooking as their driving force. While other cookbooks may boast a level of urban-skewed appeal in their realness, this cookbook also delves into the stories of why they became involved in cooking in the first place.   Inside, you’ll also find over 30 fun, delicious recipes that have delighted the restaurant’s famous clientele, such as:   • Trap Mac • Bacon and Young Cheesy • Too Much Sauce BBQ Chicken • Chicken & Waffles • Seafood Gumbo • Skrrrrrt Steak • All In My Grill Salmon • Young Chops on the Heat   Trap Kitchen is both a heartfelt and stomach-filling experience to learn how two men changed their stars by seeking out peace and good food for themselves and their community.

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AMMAZZA! - Hillary Sterling Cover Art

AMMAZZA!

AMMAZZA! Culinary Adventures from New York to Italy and Back Again (A Cookbook) by Hillary Sterling

The long-awaited cookbook from four-time James Beard Award nominee Chef Hillary Sterling, featuring over 100 seasonal recipes showcasing the delicious dishes that have earned her acclaim at the helm of Ci Siamo, Danny Meyer’s “flat-out fantastic” ( The New York Times ) restaurant. A celebration of a life devoted to food, Ammazza! blends story, substance, and soul. Raised in a tight-knit Jewish household in Sheepshead Bay, Brooklyn—where her grandmother kept kosher downstairs and her family broke the rules upstairs—Sterling shares over 100 recipes that trace her path from her early days as a young cook, to her later love affair with Italian cooking, and her career spent in the kitchens of New York’s most beloved restaurants. Following the rhythm of the seasons, these recipes showcase Sterling’s brilliance with flavor. Interspersed are menus rooted in family and tradition, with inspired twists—she brings an Italian spin to the Passover table, and shares a Mexican Thanksgiving feast influenced by her time at Bobby Flay’s Mesa Grill. A standout cookbook for home cooks, Ammazza! offers smart, encouraging tips throughout—from how to clean artichokes to frying at home without fear. Whether you’re searching for the best pasta cookbook, a gift for foodies, or a coffee table cookbook as beautiful as it is practical, Ammazza! is packed with bold recipes, culinary storytelling, and the know-how of a chef who cooks with both precision and heart.

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Cooking Rice with an Italian Accent! - Giuseppe Orsini & Regis Philbin Cover Art

Cooking Rice with an Italian Accent!

Cooking Rice with an Italian Accent! The Grain at Home in Every Course of Italy's Meals by Giuseppe Orsini & Regis Philbin

It seems safe to say that most Americans whose roots are not in Italy consider pasta the foundation of Italian cuisine (with the possible exception of those who don't see beyond pizza). There's justification in that, of course: In Italy pasta is indeed ever present, in hundreds of forms, served alone and in combination with just about any edible meat, plant, or seafood one can think of, and with an endless variety of sauces, even one named for she who practices the oldest profession. But wait till you see the great dishes that Father Orsini has brought you from the farms and cooks of northern Italy, wonderful dishes based on--rice! No matter what you think, rice was not brought to Italy by Marco Polo. The techniques of rice farming (and presumably some seeds or cuttings) came to Italy in the ninth century with the Arab invasion of Sicily. Rice farming prospered against great odds, thanks to the determination and hard work of Sicilian farmers and the money of the Sicilian elite. And even though Father Orsini's own roots are in the country's south, he readily concedes that northern Italy has raised cooking rice to an art. Cooking Rice with an Italian Accent! will guide you through that art museum of Sicilian rice dishes, with everything from delicious soups (Minestre) to desserts (Dolci), a whole chapter on a fabulous selection of risotti (Risotto, that's right! How'd you guess?), and enough marvelous and often unsuspected rice dishes of many kinds to send you off to the store for a Great Big Bag of Rice. Father Orsini is an experienced cookbook author and an experienced chef, and his readers needn't fear that his recipes are difficult or complicated to follow. They taste really special, but the good father has made them as easy to put together as they are delicious to eat. The history of rice is a bonus for the intelligence; the recipes--from Minestrone to Rice Pudding--are the basic gift for your honest hunger. What more could you ask?

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

From Italy with Amore

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

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

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The Mediterranean Slow Cooker Cookbook - Salinas Press Cover Art

The Mediterranean Slow Cooker Cookbook

The Mediterranean Slow Cooker Cookbook A Mediterranean Cookbook with 101 Easy Slow Cooker Recipes by Salinas Press

Simmer and serve delicious south European cuisine with 101 easy slow cooker recipes. This delectable Mediterranean cookbook gives you over one hundred simple and filling meals packed with the fresh vegetables, fruits, fish, whole grains and heart-healthy fats traditional to Greece, Italy, and Spain. By making Mediterranean cookbook recipes in your slow cooker, you will not only save time in the kitchen, but you will also create savory and wholesome meals fit for the whole family, even on a busy weeknight. Let The Mediterranean Slow Cooker Cookbook add delicious Mediterranean cookbook recipes to your menu, with: 101 Easy Mediterranean Recipes designed for the convenience of your slow cooker, including Mediterranean Beef Stew, Eggplant Parmigiana, and Chocolate Hazelnut Bread Pudding, and much more Flavor Profiles of five different regions from the editors of the Mediterranean Cookbook Helpful Tips on how to stock your pantry for successful slow cooker meals These simple recipes and flavorful ingredients will bring the taste of the Mediterranean to your plate—and extra time to your day.

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Tarkari - Rohit Ghai Cover Art

Tarkari

Tarkari Vegetarian and Vegan Indian Dishes with Heart and Soul by Rohit Ghai

KUTIR NAMED BRITISH RESTAURANT OF THE YEAR 2022 AT THE BRITISH RESTAURANT AWARDS Kutir named by Evening Standard as one of the Best Indian Restaurants in London 2022 'Rohit is respectful of the traditions of Indian cooking, yet unafraid of innovation and refinement.' - Pierre Koffmann 'Manthan is definitely the best curry house in the world. Which is no surprise when you consider that it is the latest manifestation of the genius of Rohit Ghai, the Punjabi chef initially behind Benares, Trishna Gymkhana and Hoppers.' Giles Coren, The Times With food inspired by India's incredibly rich and varied food scene, Rohit Ghai has gained a reputation for colourful, flavour-rich curries that showcase both classic and lesser-known Indian flavours. Tarkari, meaning 'vegetable' in Urdu, is Rohit's first book and similarly celebrates this diverse heritage - but on a more personal, homely note. Packed with innovative vegetarian and vegan dishes, it pays homage to the food his parents ate. From creative starters like Malabar Cauliflower, to big, bold curries such as Jackfruit Masala and Lotus Root Kofta, as well as breads, rice, dips and pickles, it includes everything you need to cook truly spectacular Indian vegetarian and vegan meals at home. 'Rohit Ghai's backstory is the stuff of culinary legend.' GQ 'Faultless cooking that has immediately propelled it into London's very top tier for nouvelle cuisine.' Harden's London Restaurant Guide on Kutir

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Super Soul Food with Cousin Rosie - Rosie Mayes Cover Art

Super Soul Food with Cousin Rosie

Super Soul Food with Cousin Rosie 100+ Modern Twists on Comfort Food Classics by Rosie Mayes

“Rosie is my go-to when it comes to recipes.”  —Angie Thomas, #1 New York Times -bestselling author of The Hate U Give and On the Come Up Rosie Mayes, author of I Heart Soul Food , and creator of I Heart Recipes, serves up 100+ amped-up, super soul food recipes—including fan favorites—guaranteed to bring her cousins joy! If I Heart Soul Food left you satisfied yet also hungry for more, you're going to love Super Soul Food with Cousin Rosie ! Here, Rosie shares more of her comfort soul food dishes, starting with traditional southern and creole favorites and jazzing them up with her own "special sauce."   Rosie organizes these recipes by type of meal and adds in side dishes, breads, drinks to sip on, as well as a chapter of over-the-top desserts that make her fans swoon! Included are some of her most sought-after fan favorites (only available online until now), including: Southern Baked Macaroni and Cheese CasseroleSeafood Boil with Creole Garlic SauceRed Velvet Biscuits  This is Rosie at her best, putting satisfying, soulful spins on classic, comfort southern and creole dishes, and also including her best loved fan favorites guaranteed to please old and new fans alike.

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Umma - America's Test Kitchen & Nam Soon Ahn Cover Art

Umma

Umma A Korean Mom's Kitchen Wisdom and 100 Family Recipes by America's Test Kitchen & Nam Soon Ahn

New York Times bestseller Learn Korean cooking alongside social media star Sarah Ahn as her umma passes down 100+ family recipes and decades' worth of kitchen wisdom. Sarah Ahn’s viral food videos of her and her mom have captivated millions of viewers with their behind-the-scenes look at Korean cooking and multigenerational home life. This collaboration is now a must-have cookbook blending the emotional intimacy of Crying in H Mart with practical culinary advice from Nam Soon’s lifetime of kitchen experience. The recipes are framed by mother-daughter conversations that are funny, profound, and universally relatable—plus all the food is backed by the recipe-testing power of America’s Test Kitchen. Thorough ingredient guide: Walk through a Korean grocery store with a Korean umma for in-depth guidance on what pantry ingredients and fresh produce and protein to buy. Recipes both traditional and contemporary: Learn to make everything from simple banchan, a variety of kimchi, and foundational stews to an assortment of yasik (midnight snacks) and inventive desserts. Kitchen wisdom from mother to daughter: Shared confidences open a window onto a level of family intimacy rarely seen in cookbooks. The Ahns understand that when generations come together in the kitchen, so much is shared: not only food, but also knowledge, advice, family history, and love.

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Sicily - Enza Genovese Cover Art

Sicily

Sicily Essential Recipes from a Mediterranean Island by Enza Genovese

Discover this collection of delicious recipes from Sicily, complete with specially commissioned photography of the beautiful Mediterranean island. From the bustling streets of Palermo to the colourful markets of Cefalù, from arancini to cannoli, Sicily is home to some of the world's freshest, most delicious food. In this collection of recipes curated by Sicilian Enza Genovese, travel the entire island of Sicily in food, learning how to easily prepare the tastiest hallmark dishes of this Italian region, alongside some new favourites, at home. Chapters include: Antipasti : arancini, Nonna's eggplant parmigiana, Sicilian focaccia Pasta : Casarecce alla Norma, spaghetti with ricotta and pistachios, sardine bucatini Risotto and couscous : artichoke and pea risotto, Trapanese couscous, lobster risotto Meat : meatballs in white sauce, pork ragu, vegetable polpettone Fish: stuffed calamari, swordfish with capers and almonds, tuna millefoglie

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Tasting History - Max Miller Cover Art

Tasting History

Tasting History Explore the Past through 4,000 Years of Recipes (A Cookbook) by Max Miller

NEW YORK TIMES BESTSELLER Begin your very own food journey through the centuries and around the world with the first cookbook from the beloved YouTube channel Tasting History with Max Miller. What began as a passion project when Max Miller was furloughed during Covid-19 has become a viral YouTube sensation. The Tasting History with Max Miller channel has thrilled food enthusiasts and history buffs alike as Miller recreates a dish from the past, often using historical recipes from vintage texts, but updated for modern kitchens as he tells stories behind the cuisine and culture. From ancient Rome to Ming China to medieval Europe and beyond, Miller has collected the best-loved recipes from around the world and has shared them with his fans. Now, with beautiful photographs portraying the dishes and historical artwork throughout, Tasting History compiles over sixty dishes such as: • Tuh’u: a red beet stew with leeks dating back to 1740 BC • Globi: deep-fried cheese balls with honey and poppy seeds • Soul Cakes: yeasted buns with currants from circa 1600 • Pumpkin Tourte: a crustless pumpkin cheesecake with cinnamon and sugar on top from 1570 • And much more. Including the original recipe and Miller’s modern recreation, this cookbook is a must-have for any avid cook or history fan looking to experience delicious recipes from the past.

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The Breath of a Wok - Grace Young Cover Art

The Breath of a Wok

The Breath of a Wok Unlocking the Spirit of Chinese Wok Cooking Throug by Grace Young

Award-winning author Grace Young invites you into the rich tradition of Chinese wok cooking in The Breath of a Wok —a deeply personal and visually stunning cookbook that celebrates the elusive magic of wok hay and the timeless art of stir-frying. As a child, Young was introduced to wok hay—the uniquely prized flavor and aroma achieved when food is stir-fried to perfection. Her lifelong quest to understand and recreate that essence took her on a journey across the United States, Hong Kong, and mainland China, where she learned from revered culinary icons such as Cecilia Chiang, Florence Lin, and Ken Hom. Together with award-winning photographer Alan Richardson, Young captures the spirit, stories, and secrets of authentic Chinese cooking. With 125 mouthwatering recipes, The Breath of a Wok teaches home cooks how to master a range of traditional Chinese techniques, from stir-frying and steaming to deep-frying, smoking, and braising. Discover classics like Kung Pao Chicken and Moo Shoo Pork, alongside regional specialties such as Sizzling Pepper and Salt Shrimp, Three Teacup Chicken, and Scallion and Ginger Lo Mein. This beautifully designed cookbook is far more than a recipe collection—it’s a culinary memoir and cultural travelogue, featuring: • Practical guidance on choosing, seasoning, and maintaining a wok • Personal stories and family traditions shared through cooking • Vivid photography of artisan wok makers, bustling Hong Kong markets, and family gatherings • A special visit with author Amy Tan preparing New Year’s dumplings • Menus for Chinese New Year and family-style meals • An illustrated glossary and source guide for ingredients and cookware The Breath of a Wok brings the flavors, techniques, and soul of traditional Chinese home cooking into the modern kitchen, empowering readers to cook with confidence—and with all their senses.

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Italian Baking Secrets - Giuseppe Orsini Cover Art

Italian Baking Secrets

Italian Baking Secrets by Giuseppe Orsini

Italian Baking Secrets is Father Orsini's sixth cookbook, and once again the reader gets not only wonderful recipes from the great tasting cuisine of Italy, but the "retired" priest's entertaining comments. Father Orsini knows how to make good food great, and his directions come with the bonus of his wide knowledge. The book begins with what to most of us is an amazing story: how the use of grain developed as long ago as---or possibly even prior to---the Neolithic period. Orsini tells us about the grains that were raised---and eaten---more than eight thousand years ago. Through charming and fascinating anecdotes, he lets us see the way bread has evolved, from flat loaves baked on hot stones to the myriad breads that have evolved in Italy alone---making our mouths water to hear about them. But don't let the author's charming storytelling keep you from his recipes; if you do, you will miss some delicious and easy-to-make dishes you might otherwise never taste---and once tasted, you will want to make them again and again.

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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

#1 BESTSELLER: America’s Test Kitchen’s indispensable guide to the life-changing Mediterranean diet—with 500+ recipes, expert-approved tips, and nutritional advice! “For those looking for the one book they need to master Mediterranean cooking, this is it.” — San Francisco Book Review The famed Mediterranean diet is more than just a regional cuisine—it boasts bright flavors, health benefits, and simple, delicious dishes. This #1 bestselling Mediterranean cookbook from America’s Test Kitchen makes healthy eating easier than ever. Inside you’ll find: • 500+ accessible Mediterranean recipes from Greece, Italy, Turkey, Egypt, and more • Seafood, meat, and plant-based recipes for building a healthy Mediterranean plate • Essential Mediterranean diet ingredients found in every supermarket • Practical guides to meal planning, entertaining, and pantry-building • Easy, healthy recipes you can make in just 45 minutes or less • Nutritional guidelines and goals for every recipe (all fish recipes are <750 calories) • Large, colorful photos you’ll love to recreate!   With more than 600,000 copies sold, ATK’s Complete Mediterranean Cookbook is the home chef’s top choice for wholesome Mediterranean recipes and expert cooking advice.

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The Encyclopedia of Cajun &amp; Creole Cuisine - John D. Folse Cover Art

The Encyclopedia of Cajun & Creole Cuisine

The Encyclopedia of Cajun & Creole Cuisine by John D. Folse

Chef Folse's seventh cookbook is the authoritative collection of Louisiana's culture and cuisine. The history of the predominant cultures that settled Louisiana and ultimately influenced our cuisine is traced from the Native Americans to the Italian immigrants of the late 1800s. With more than 850 full-color pages featuring dynamic historic Louisiana photographs and hundreds of recipes, this is the ultimate cookbook to complete your collection.

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The French Revolution - Michel Roux Jr Cover Art

The French Revolution

The French Revolution 140 Classic Recipes made Fresh & Simple by Michel Roux Jr

Michel Roux Jr's delicious collection of French recipes for the modern home cook. Michel Roux Jr is one of the best-known and most loved French chefs in Britain. He runs the renowned two-Michelin star restaurant Le Gavroche in London, as well as a number of other restaurants, and has presented many popular food programmes on TV. In The French Revolution , Michel revisits the classic dishes from his traditional French upbringing, but takes a modern approach that adapts his favourite recipes to suit home cooks today who are looking for light, healthy and easy-to-make options. Gone are the very rich creamy sauces, heavy meat dishes and complicated cooking techniques, as Michel replaces these with recipes that delight the palate without threatening the waistline. For instance, a delicate pea tart with filo-like brik pastry, a new hollandaise sauce containig hardly any butter and lots of clever low-calorie dressings. Michel also features recipes that can be made in one pot for speed and convenience, such as the delicious Poulet Basquaise - a fragrant, simple stew of chicken, peppers and spices. Other dishes can be put together from store cupboard ingredients for a quick mid-week supper - such as Chickpea and harissa soup, to be served alongside one of his many simple salads, tempting vegetable dishes or speedy desserts. These are not restaurant dishes - this is the food that Michel and his family cook and eat at home. In his beautiful new book, Michel brings the great cuisine of his native land into the 21st century - truly a French food revolution!

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Cocina Puerto Rico - Mia Castro &amp; Giovanna Huyke Cover Art

Cocina Puerto Rico

Cocina Puerto Rico Recipes from My Abuela's Kitchen to Yours by Mia Castro & Giovanna Huyke

Cocina Puerto Rico transports you to Borinquen—the Island of Enchantment—otherwise known as Puerto Rico. Or, to chef Mia Castro, home.  Mia spent her early career working under prestigious chefs such as José Andrés, Thomas Keller, and Wolfgang Puck, and later cooked for exclusive clients worldwide as a private chef. In 2020, unexpectedly grounded in New York City, she found herself craving the foods of her native Puerto Rico. Over daily FaceTime calls (that sometimes stretched for hours) with her beloved Abuela Sara in San Juan, Mia collected the time-honored recipes that represent her family’s homeland. Now, applying her professional knowledge, she has expertly adapted these dishes for you to re-create in any American home kitchen. Cocina Puerto Rico covers everything from salads, fritters, and soups to seafood, meat, and rice dishes to sweets, including re-creations of favorites from the island’s traditional panaderías (bakeries). Classics like Abuela’s Sancocho (Root Veggie Stew with Plantain Dumplings) , Serenata de Bacalao (Saltfish Salad) , Arroz con Jueyes (Stewed Crab Rice) , and Tembleque (Creamy Coconut Pudding)  bring the signature flavors of Puerto Rican cooking into your home, while dishes like Tropical Caprese Salad and Caribbean Passion Pie introduce some of Mia’s modern tropical riffs. Featuring photography shot at Abuela’s house in San Juan, iconic landmarks throughout Puerto Rico, and a design inspired by the sun-washed alleyways of Old San Juan, this book is a true trip to the Island of Enchantment. Whether you want to explore a new destination, savor a unique cuisine, or immerse yourself in vibrant culture and rich history—Cocina Puerto Rico is your way in. 

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The Woks of Life - Bill Leung, Kaitlin Leung, Judy Leung &amp; Sarah Leung Cover Art

The Woks of Life

The Woks of Life Recipes to Know and Love from a Chinese American Family: A Cookbook by Bill Leung, Kaitlin Leung, Judy Leung & Sarah Leung

JAMES BEARD AWARD NOMINEE • NEW YORK TIMES AND USA TODAY BESTSELLER • IACP AWARD FINALIST • PUBLISHERS WEEKLY STARRED REVIEW • “ The Woks of Life did something miraculous: It reconnected me to my love of Chinese food and showed me how simple it is to make my favorite dishes myself.”—KEVIN KWAN, author of Crazy Rich Asians The family behind the acclaimed blog The Woks of Life shares 100 of their favorite home-cooked and restaurant-style Chinese recipes in ”a very special book” (J. Kenji López-Alt, author of The Food Lab and The Wok ) ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: San Francisco Chronicle, Simply Recipes ONE OF THE BEST COOKBOOKS OF THE YEAR: The New York Times, Food & Wine, NPR, Smithsonian Magazine, Delish, Epicurious This is the story of a family as told through food. Judy, the mom, speaks to traditional Chinese dishes and cultural backstory. Bill, the dad, worked in his family’s Chinese restaurants and will walk you through how to make a glorious Cantonese Roast Duck. Daughters Sarah and Kaitlin have your vegetable-forward and one-dish recipes covered—put them all together and you have the first cookbook from the funny and poignant family behind the popular blog The Woks of Life . In addition to recipes for Mini Char Siu Bao, Spicy Beef Biang Biang Noodles, Cantonese Pork Belly Fried Rice, and Salt-and-Pepper Fried Oyster Mushrooms, there are also helpful tips and tricks throughout, including an elaborate rundown of the Chinese pantry, explanations of essential tools (including the all-important wok), and insight on game-changing Chinese cooking secrets like how to “velvet” meat to make it extra tender and juicy. Whether you’re new to Chinese cooking or if your pantry is always stocked with bean paste and chili oil, you’ll find lots of inspiration and trustworthy recipes that will become a part of your family story, too.

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Chai, Chaat &amp; Chutney - Chetna Makan Cover Art

Chai, Chaat & Chutney

Chai, Chaat & Chutney A street food journey through India by Chetna Makan

Chetna Makan has travelled to the four corners of India - Mumbai, Kolkata, Delhi and Chennai - sampling the extreme varieties of street food on offer. Each area has subtle differences in ingredients and techniques, making the cuisine completely unique and full of character. In Chai, Chaat & Chutney , Chetna has taken inspiration from the street and created delicious recipes that are simple to cook at home. The result is a completely fresh take on Indian cuisine - try Tamarind Stuffed Chillis, Chana Dal Vada with Coconut Chutney and Sticky Bombay Chicken from the South or let your senses venture to the North for Chole, one of the ultimate curries, sweet Carrot Halwa, Pani Puri and Cardamom & Pistachio Kulfi.

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The Vegan Chinese Kitchen - Hannah Che Cover Art

The Vegan Chinese Kitchen

The Vegan Chinese Kitchen Recipes and Modern Stories from a Thousand-Year-Old Tradition: A Cookbook by Hannah Che

JAMES BEARD AWARD WINNER • IACP AWARD WINNER • 100+ fresh, plant-based, umami-packed recipes that show the range of traditional and modern Chinese vegan cuisine from the creator of The Plant-Based Wok . ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: The Washington Post, Simply Recipes ONE OF THE BEST COOKBOOKS OF THE YEAR: The New York Times, Saveur, Vice, Epicurious, Library Journal When Hannah Che decided to become a vegan, she worried that it would separate her from the traditions and food that her Chinese family celebrated. But that was before she learned about zhai cai, the plant-based Chinese cuisine that emphasizes umami-rich ingredients and can be traced back over centuries to Buddhist temple kitchens. In The Vegan Chinese Kitchen , through gorgeous photography, stories, and recipes, Hannah Che shows us the magic of this highly developed and creative tradition in which nearly every dish in the Chinese repertoire can be replicated in a meatless way, such as Blistered Dry-Fried String Beans or Sweet and Sour Tofu. You’ll also find recipes that are naturally plant-based and as irresistible as they are nourishing, such as flaky scallion pancakes, corn stir-fried with peppers and pine nuts, or pea shoots braised in a velvety mushroom broth made with sesame-oil roux. This book will delight vegans, vegetarians, and omnivores alike, inviting you to explore a whole world of flavors and ingredients.

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Lugma - Noor Murad Cover Art

Lugma

Lugma Abundant Dishes And Stories From My Middle East by Noor Murad

THE GUARDIAN'S TOP FOOD BOOK OF 2025. " I adore this book. It’s personal, beautifully written – Noor’s voice draws you in and holds you there – and the recipes are absolutely glorious. " – Diana Henry " There’s an incredible generosity to Noor’s cooking, capturing the spirit of so many cooks across the Middle East: bold gestures, big flavours, whole universes of food around a single table. Noor is also a unique talent; her cooking reflects the essence of home comfort, plus an unmatched innovative palate. " – Yotam Ottolenghi In Lugma, Noor offers over 100 recipes as an ode to the food she grew up eating – traditional flavours and modern dishes from Bahrain, the surrounding Middle East, and beyond. Lugma in Arabic means a bite. For Noor, as a chef and co-author of two Ottolenghi Test Kitchen cookbooks, her career has been centred around taking bites of food and analysing them to create the perfect dish. Raised in Bahrain and now based in London, Noor takes you on a culinary journey to celebrate her own food culture. Her recipes are inspired by the foods of her upbringing: the elaborate rice dishes and black limes of the Gulf, an abundance of herbs and sour flavours from Iran, liberal spice and chilli heat from India and the vibrant foods of the Levant – to create a unique collection of traditional and re-imagined dishes from the Middle East. From Spring Time Fattoush and Stuffed Baby Aubergines to Slow-cooked Fenugreek Lamb with Pickled Chillies and Pistachio Cake with Labneh, these beautiful and inspirational recipes are full of love and warmth to be recreated in your own kitchen.

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Chez Panisse Café Cookbook - Alice L. Waters Cover Art

Chez Panisse Café Cookbook

Chez Panisse Café Cookbook by Alice L. Waters

The multiple James Beard Award–winning chef shares recipes from her popular café, blending Mediterranean flavor with California style & fresh ingredients. Located above the more formal Chez Panisse Restaurant, the Café is a bustling neighborhood bistro where guests needn't reserve far in advance and can choose from the ever-changing à la carte menu. It's the place where Alice Waters's inventive chefs cook in a more impromptu and earthy vein, drawing on the healthful, low-tech traditions of the cuisines of such Mediterranean regions as Catalonia, Campania, and Provence, while improvising and experimenting with the best products of Chez Panisse's own regional network of small farms and producers . In the  Chez Panisse Café Cookbook,  the follow-up to the award-winning  Chez Panisse Vegetables , Alice and her team of talented cooks offer more than  140  of the café's best recipes—some that have been on the menu since the day café opened and others freshly reinvented with the honesty and ingenuity that have made Chez Panisse so famous. In addition to irresistible recipes, the  Chez Panisse Café Cookbook  is filled with chapter-opening essays on the relationships Alice has cultivated with the farmers, foragers, and purveyors—most of them within an hour's drive of Berkeley—who make it possible for Chez Panisse to boast that nearly all food is locally grown, certifiably organic, and sustainably grown and harvested. Alice encourages her chefs and cookbook readers alike to decide what to cook only after visiting the farmer's market or produce stand. Then we can all fully appreciate the advantages of eating according to season—fresh spring lamb in late March, ripe tomato salads in late summer, Comice pear crisps in autumn. This book begins with a chapter of inspired vegetable recipes, from a vivid salad of avocados and beets to elegant Morel Mushroom Toasts to straightforward side dishes of Spicy Broccoli Raab and Garlicky Kale. The Chapter on eggs and cheese includes two of the café's most famous dishes, a garden lettuce salad with baked goat cheese and the Crostata di Perrella, the café's version of a calzone. Later chapters focus on fish and shellfish, beef, pork, lamb, and poultry, each offering its share of delightful dishes. You'll find recipes for curing your own pancetta, for simple grills and succulent braises, and for the definitive simple roast chicken—as well as sumptuous truffled chicken breasts. Finally, the pastry cooks of Chez Panisse serve forth a chapter of uncomplicated sweets, including Apricot Bread Pudding, Chocolate Almond Cookies, and Wood Oven-baked Figs with Raspberries. Gorgeously designed and illustrated throughout with colored block prints by David Lance Goines, Chez Panisse Café Cookbook  is destined to become an indispensable classic. Fans of Alice Waters's restaurant and café will be thrilled to discover the recipes that keep them returning for more. Loyal readers of her earlier cookbooks will delight in this latest collection of time-tested, deceptively simple recipes. And anyone who loves pure, vibrant, delicious fare made from the finest ingredients will be honored to add these new recipes to their repertoire.

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The Ranch Table - Elizabeth Poett &amp; Georgia Freedman Cover Art

The Ranch Table

The Ranch Table Recipes from a Year of Harvests, Celebrations, and Family Dinners on a Historic California Ranch by Elizabeth Poett & Georgia Freedman

USA TODAY BESTSELLER From the star of Magnolia Network’s popular show Ranch to Table—a stunningly beautiful cookbook celebrating a year on a ranch on the California coast, featuring simple yet festive recipes, inspiring menus, and fascinating culture and history. Elizabeth Poett was raised on Rancho San Julian, a 14,000-acre ranch on Santa Barbara’s Central Coast that her family has been working since 1837. Her years are structured around the land’s natural rhythms and annual events: celebrations big and small, harvests, and work days that bring her family and community together—and always end with large meals for everyone to share. Elizabeth feeds her friends and family with seasonal ingredients—including vegetables and meat grown and raised on the ranch and fish from California’s Central Coast—barbecuing tri-tips, turning local cod into tacos, and using heirloom tomatoes and summery eggplant into delicious, family friendly pastas. Much like Elizabeth’s life, The Ranch Table is also organized around the work and celebrations that take place on the San Julian throughout the year, giving readers and cooks a chance to dive into the ranch’s most important workdays, family traditions big and small, and annual celebrations. Each chapter begins with a description of an event or a special day—the work of a branding, the joys of the annual family reunion, the fun of a fall cider press, the quiet beauty of a winter evening spent at the kitchen table—and invites you to join in on the day with both beautiful photos of the ranch today and archival images of its past. In each chapter, Elizabeth also shares the recipes for the dishes she makes for these occasions, including: Spring, Branding Day Pistachio Breakfast BreadOnion-Braised Brisket SlidersFudgy Caramel Brownies  Summer, Fiesta Family Reunion Beef Empanadas Blackberry Margaritas    Fall, Cider Press Potluck Turkey Barley Soup Spiced Honey Apple Pie with a Ginger Crust   Winter, New Year’s Eve Chanterelles with ToastStanding Rib RoastGreen Salad with Winter Fruit and Citrus Dressing The Ranch Table is an invitation to explore a unique California way of life and enjoy delicious, hearty, seasonal meals, made to be enjoyed with family and friends.

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New England Open-House Cookbook - Sarah Leah Chase Cover Art

New England Open-House Cookbook

New England Open-House Cookbook 300 Recipes Inspired by the Bounty of New England by Sarah Leah Chase

Celebrate New England's down-home flavors and acclaimed regional ingredients. "Delicious, satisfying, earthy food your friends and family will love." —Ina Garten From a born-and-bred New Englander comes a book that sings with all the flavors and textures of the beloved region. Sarah Leah Chase is a caterer, cooking teacher, and prolific writer whose books—including The Silver Palate Good Times Cookbook (as coauthor) and Nantucket Open-House Cookbook —have over three.four million copies in print. For New England Open-House Cookbook , she draws from her memories of growing up in Connecticut and Maine; her experience living and cooking on Cape Cod; and her extensive travels meeting farmers, fishermen, and chefs. The result is a wide-ranging cookbook for everyone who has skied the mountains of Vermont, sailed off the coast of Maine, dug for clams on Cape Cod, or just wishes they had. It reflects the bountiful ingredients and recipes of New England, served up in evocative prose, gorgeous full-color photographs, and 300 delicious recipes. All of New England's classic dishes are represented, including a wealth of shellfish soups and stews and a full chapter celebrating lobster. From breakfast (Debbie's Blue Ribbon Maine Muffins) to delightful appetizers and nibbles (Tiny Tumbled Tomatoes, Oysters "Clark Rockefeller") to mains for every season and occasion: Baked Bluefish with New Potatoes and Summer Rib Eyes with Rosemary, Lemon, and Garlic. Plus: perfect picnic recipes, farmstand sides, and luscious desserts.

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Hot Thai Kitchen: The 10th Anniversary Edition - Pailin Chongchitnant Cover Art

Hot Thai Kitchen: The 10th Anniversary Edition

Hot Thai Kitchen: The 10th Anniversary Edition Demystifying Thai Cuisine: A Cookbook by Pailin Chongchitnant

Comprehensive, foundational, extraordinary. This 10th anniversary edition of the internationally bestselling and award-winning Hot Thai Kitchen is the definitive guide to understanding Thai food—with 75 delicious recipes to cook at home. In 2016, Pailin Chongchitnant published her debut cookbook, Hot Thai Kitchen , and it became a classic kitchen staple for home cooks across the globe. Now, in this celebratory and updated 10th anniversary edition, Pai brings her signature warmth and impressive technique to Thai food fans everywhere. Combining her love of teaching with her devotion to Thai food, in Hot Thai Kitchen Pai shows readers how easy Thai home cooking can be, while grounding her recipes in their cultural context. From the culture of eating and commonly used ingredients to flavour combinations and putting together an authentic Thai meal, Pai is here to guide you. Inside, you’ll find: The recipes you know and love from the first edition: Whether it’s curries, soups, salads, stir-fries, or desserts, all your favourites are included, many with QR codes that take you to Pai’s website with video tutorials that walk you through the recipe step by step. A brand-new chapter: House Specials is a chapter of 8 new recipes that are longtime fan favourites or under-the-radar gems from Pai’s youth. A new foreword from J. Kenji López-Alt: Hear from a trusted chef colleague and friend, and dive into a new introduction from Pai, looking back on all that she’s learned. Both a definitive resource and an extraordinary exploration of Thai cuisine, Hot Thai Kitchen: The 10th Anniversary Edition is a celebration of Pai’s best recipes, to delight and inspire you in your Thai cooking journey.

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My Paris Kitchen - David Lebovitz Cover Art

My Paris Kitchen

My Paris Kitchen Recipes and Stories [A Cookbook] by David Lebovitz

A collection of stories and 100 sweet and savory French-inspired recipes that reflect the way Parisians eat today, featuring lush Parisian photography “David Lebovitz is a rare specimen: both a terrific storyteller and a brilliant, uncompromising recipe writer.”—Yotam Ottolenghi In 2004, David Lebovitz packed up his most treasured cookbooks, a well-worn cast-iron skillet, and his laptop and moved to Paris. In that time, the culinary culture of France has shifted as a new generation of chefs and home cooks—most notably in Paris—incorporates ingredients and techniques from around the world into traditional French dishes. In My Paris Kitchen , David remasters the classics, introduces lesser-known fare, and presents 100 sweet and savory recipes that reflect the way modern Parisians eat today. You’ll find Soupe à l’oignon, Cassoulet, Coq au vin, and Croque-monsieur, as well as Smoky barbecue-style pork, Lamb shank tagine, Dukkah-roasted cauliflower, Salt cod fritters with tartar sauce, and Wheat berry salad with radicchio, root vegetables, and pomegranate. And of course, there’s dessert: Warm chocolate cake with salted butter caramel sauce, Duck fat cookies, Bay leaf poundcake with orange glaze, French cheesecake . . . and the list goes on. David also shares stories told with his trademark wit and humor; and lush photography taken on location around Paris and in David’s kitchen reveals the quirks, trials, beauty, and joys of life in the culinary capital of the world.

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In Pursuit of Flavor - Edna Lewis Cover Art

In Pursuit of Flavor

In Pursuit of Flavor The Beloved Classic Cookbook from the Acclaimed Author of The Taste of Country Cooking by Edna Lewis

The classic cookbook from “the first lady of Southern cooking” (NPR), featuring a new foreword by the James Beard Award–winning chef Mashama Bailey Decades before cornbread, shrimp and grits, and peach cobbler were mainstays on menus everywhere, Edna Lewis was pioneering the celebration of seasonal food as a distinctly American cuisine.   In this James Beard Foundation Cookbook Hall of Fame-inducted cookbook, Miss Lewis (as she was almost universally known) shares the recipes of her childhood, spent in a Virginia farming community founded by her grandfather and his friends after emancipation, as well as those that made her one of the most revered American chefs of all time. Interspersed throughout are personal anecdotes, cooking insights, notes on important Southern ingredients, and personally developed techniques for maximizing flavor.   Across six charmingly illustrated chapters—From the Gardens and Orchards; From the Farmyard; From the Lakes, Steams, and Oceans; For the Cupboard; From the Bread Oven and Griddle; and The Taste of Old-fashioned Desserts—encompassing almost 200 recipes, Miss Lewis captures the spirit of the South. From Whipped Cornmeal with Okra; Pan-Braised Spareribs; and Benne Seed Biscuits to Thirteen-Bean Soup; Pumpkin with Sautéed Onions and Herbs; a Salad of Whole Tomatoes Garnished with Green Beans and Scallions; and Raspberry Pie Garnished with Whipped Cream, In Pursuit of Flavor is a modern classic and a timeless compendium of Southern cooking at its very best.

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Nigellissima - Nigella Lawson Cover Art

Nigellissima

Nigellissima Easy Italian-Inspired Recipes: A Cookbook by Nigella Lawson

A celebration of Italian food that is fresh, delicious, and unpretentious with 120 quick and easy recipes to elevate weeknight meals into no-fuss feasts.   Before she was a Food Network star and bestselling cookbook author, Nigella found her way to Florence, where she learned to cook like an Italian. With beautiful color photographs to inspire, Nigellissima has all the hallmarks of traditional Italian fare in its faithfulness to the freshest ingredients and simplest methods. From pasta and meat to fish, vegetables, and, of course, dolci , there is something for every mood, season, and occasion: Curly-Edged Pasta with Lamb Ragu; Spaghettini with Lemon and Garlic Breadcrumbs; Meatzza, a meatball mixture pressed into a pan and finished with traditional Margherita ingredients; and Baby Eggplant with Oregano and Red Onion. Never an afterthought, Nigella’s low-maintenance “sweet things” include Instant Chocolate-Orange Mousse; light, doughnut-like Sambuca Kisses; and One-Step No-Churn Coffee Ice Cream, to name just a few.   Nigella believes that every ingredient must earn its place in a recipe, and she gives tips and techniques for making the most of your time in the kitchen. She guides you to stocking your pantry with a few supermarket ingredients and shows you how to make the most of them for spontaneous meals that taste boldly Italian.   Nigellissima is a love letter to the pleasures of cooking—and eating—the way Italians do. With a nod to the traditional but in Nigella’s trademark style, here are recipes that excite the imagination without stressing the cook.

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Lidia's Favorite Recipes - Lidia Matticchio Bastianich &amp; Tanya Bastianich Manuali Cover Art

Lidia's Favorite Recipes

Lidia's Favorite Recipes 100 Foolproof Italian Dishes, from Basic Sauces to Irresistible Entrees: A Cookbook by Lidia Matticchio Bastianich & Tanya Bastianich Manuali

The beloved chef presents her most accessible and affordable cookbook to date, a gathering of more than 100 Italian recipes that have become Lidia's go-to meals for her very own family—the best, the most comforting, and the most delicious dishes in her repertoire. In Lidia’s Favorite Recipes , you’ll find a fresh take on more than 100 of Lidia’s signature and irresistibly reliable dishes, including: • Fried Mozzarella Skewers— Spiedini alla Romana • Escarole and White Bean Soup— Zuppa di Scarola e Cannellini • Ziti with Broccoli Rabe and Sausage— Ziti con Broccoli Rabe e Salsicce • Baked Stuffed Shells— Conchiglie Ripiene al Forno • Eggplant Parmigiana— Melanzane alla Parmigiana • Savory Seafood Stew— Zuppa di Pesce   • Chicken Cacciatore— Pollo alla Cacciatore         • Veal Ossobuco with Barley Risotto— Ossobuco di Vitello con Risotto d’Orzo • Cannoli Napoleon—Cannolo a Strati       • Limoncello Tiramisù—Tiramisù al Limoncello From the classic sauces to the delicious desserts, these recipes have been revised and updated to be more concise and clear, but just as soul-satisfying as ever. With new information about the affordability, seasonality, and nutritional value of the ingredients, this book shows there is no question why these dishes are the easiest and most enjoyable to bring to the family table for your most memorable moments. Beautifully illustrated throughout with full-color photographs, Lidia’s Favorite Recipes will give both new cooks and longtime fans something extraordinary to celebrate. 

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The Pioneer Woman Cooks—The Essential Recipes - Ree Drummond Cover Art

The Pioneer Woman Cooks—The Essential Recipes

The Pioneer Woman Cooks—The Essential Recipes 120 Greatest Hits, New Twists, and Perfected Classics by Ree Drummond

#1 New York Times Bestseller The ninth blockbuster cookbook by #1 New York Times bestselling author Ree Drummond, featuring tested, perfected versions of her all-time favorite, most crowd-pleasing, and timelessly popular recipes—the classics that families turn to every day and year after year. Bestselling author, Food Network personality, businesswoman, and mother of five Ree Drummond has her fair share of dog-eared and oil-splattered recipes in constant rotation. She’s learned a lot since she first started sharing recipes with the world almost twenty years ago, and now when she’s in the kitchen, her main focus is finding ways to make her all-time favorite dishes even more delicious versions of themselves—and to ensure each method is absolutely foolproof. This is a book of everybody’s tried-and-true Ree favorites, but re-examined, re-worked, and made even more perfect than the original, so that Ree's millions of fans (and their families) can share in the delicious results! Ree focuses on her can’t-live-without dishes—those classic favorites that families turn to, week in and week out, no matter the era or generation—and including many dishes that are destined to be classics for years to come. Whether you’re just starting out as a home cook or you’re already a seasoned pro at feeding a family, you’ll love this one stop shop for all the recipes Ree and her family have loved most for the past twenty-five years, made even better this time around. Because if a recipe is worthy of repeating, it’s worthy of perfecting. The Pioneer Woman Cooks: The Essential Recipes serves up dishes for every occasion, including: Even more perfect pancakes, for truly memorable breakfastsMacaroni and cheese, for an indulgent dinner or versatile sideMeatloaf, mastered by Ree for a comforting supperSplendid, simple pot roast, the perfect Sunday dinnerChicken pot pie, for a taste of nostalgiaSublime scalloped potatoes with ham—rich, hearty, and so deliciousClassic pies and cookies for every occasion Alongside these re-tested and revamped classics, you’ll find variations to suit the pickiest palate and offer options for every occasion, like French Dip, Whiskey Carrots, and Chocolate Sheet Cake. And detailed instructions for Roast Chicken, French Fries, and Hard-Boiled Eggs Once and for All will give you the go-to methods you’ll turn to time and again. To take away the guesswork, Ree presents all her recipes with step-by-step photos, her signature style from day one. There are also useful tips and tricks for home cooks who are looking to streamline their meal-prep efforts and revolutionize the time they spend in the kitchen, including Ree’s failsafe tips for getting ahead. With all your very favorite tried-and-true recipes in one spot, figuring out your next meal has never been so easy. If there’s ever been a cookbook Ree considers her recipe bible . . . this is the one!

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Hot Thai Kitchen - Pailin Chongchitnant Cover Art

Hot Thai Kitchen

Hot Thai Kitchen Demystifying Thai Cuisine with Authentic Recipes to Make at Home: A Cookbook by Pailin Chongchitnant

The definitive Thai cookbook from a YouTube star!   Growing up in Thailand, Pailin Chongchitnant spent her childhood with the kitchen as her playground. From a young age, she would linger by the stove, taking in the sight of snowy white coconut being shredded, the smell of lemongrass-infused soups, and the sound of the pestle pounding against the granite mortar.     Years later, as a Cordon Bleu–educated chef in San Francisco, Pailin vividly remembered the culinary experiences of her youth. And so, on YouTube, Hot Thai Kitchen was born. Combining her love of teaching with her devotion to Thai food, Pailin immediately connected with thousands of fans who wanted a friend and educator.    In this much-anticipated cookbook, Pailin brings her signature warmth and impressive technique to Thai food lovers everywhere. She begins by taking readers on a beautifully photographed trip to Thailand to explore the culinary culture and building blocks central to Thai food. With foolproof and easy-to-follow instructions, Pailin breaks down the key ingredients, flavours, equipment, and techniques necessary to master authentic Thai cooking. Then, she shares her must-make recipes for curries, soups, salads, and stir-fries, including entire chapters on vegetarian and vegan dishes, dips and dipping sauces, and sumptuous Thai desserts. With QR codes to video tutorials placed throughout the book, you’ll be able to connect with Pailin online, too.      Both a definitive resource and an extraordinary exploration of Thai cuisine, Hot Thai Kitchen will delight and inspire you in your Thai cooking journey.

43

My Italian Kitchen - Luca Manfé Cover Art

My Italian Kitchen

My Italian Kitchen Favorite Family Recipes from the Winner of MasterChef Season 4 on FOX by Luca Manfé

A collection of authentic Italian family recipes from the Season 4 winner of MasterChef !   Most of Italian chef Luca Manfe's early memories, especially of family holidays, revolve around food. Passed down from his nonnas , these recipes reflect the warm, rustic flavors of Friuli, Italy: rich frico, risotto, and savory polenta. Also showcased are the lighter bites that pair perfectly with a glass of wine: crostini with ricotta and honey, or a tramezzini, the Italian version of English high-tea sandwiches. Standout desserts include the tiramisu he made with his mother when he was eight years old and his now-famous basil panna cotta that helped win him the title of MasterChef.   "I love to teach," says Manfe, "I'll show you the fundamentals of fantastic Italian food, including homemade stock (I swear, it's easy), pasta from scratch, and more. My Italian Kitchen is packed with the food that I love and that you and your family will love too."

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Jacques Pépin Heart &amp; Soul In The Kitchen - Jacques Pépin Cover Art

Jacques Pépin Heart & Soul In The Kitchen

Jacques Pépin Heart & Soul In The Kitchen by Jacques Pépin

In the companion book to his final PBS series, the renowned chef shows his close relationship to the land and sea as he cooks for close friends and family. Jacques Pépin Heart & Soul in the Kitchen  is an intimate look at the celebrity chef and the food he cooks at home with family and friends—200 recipes in all. There are the simple dinners Jacques prepares for his wife, like the world's best burgers (the secret is ground brisket). There are elegant dinners for small gatherings, with tantalizing starters like Camembert cheese with a pistachio crust and desserts like little foolproof chocolate soufflés. And there are the dishes for backyard parties, including grilled chicken tenderloin in an Argentinean chimichurri sauce.   Spiced with reminiscences and stories, this book reveals the unorthodox philosophy of the man who taught millions how to cook, revealing his frank views on molecular gastronomy, the locovore movement, Julia Child and James Beard, on how to raise a child who will eat almost anything, and much, much more.  For both longtime fans of Jacques and those who are discovering him for the first time, this is a must-have cookbook. "Over the course of his years on PBS, Pepin has likely appeared in your house, and through these recipes, which he cooks at home for family and friends, he invites us into his." — Entertainment Weekly "Charming and cheerfuf . . . His recipes are of the moment, his techniques timeless." — The Atlantic "When Pépin cooks, we pay attention. The world-renowned French chef's latest release is shaping up to be the next Dinner Party Bible, with simple, elegant dinners to make for friends and family." — People

45

Let's Make Ramen! - Hugh Amano &amp; Sarah Becan Cover Art

Let's Make Ramen!

Let's Make Ramen! A Comic Book Cookbook by Hugh Amano & Sarah Becan

A comic book cookbook with accessible ramen recipes for the home cook, including simple weeknight bowls, weekend project stocks, homemade noodles, and an array of delicious accompaniments, with insights and tips from notable ramen luminaries. LONGLISTED FOR THE ART OF EATING PRIZE • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY CHICAGO TRIBUNE • ONE OF THE YOUNG ADULT LIBRARY SERVICES ASSOCIATION’S GREAT GRAPHIC NOVELS FOR TEENS Playful and instructive, this hybrid cookbook/graphic novel introduces the history of ramen and provides more than 40 recipes for everything you need to make the perfect bowl at home including tares, broths, noodles, and toppings. Authors Hugh Amano and Sarah Becan present colorful, humorous, and easy-to-follow comics that fully illustrate the necessary steps and ingredients for delicious homemade ramen. Along the way, they share preparation shortcuts that make weeknight ramen a reality; provide meaty tidbits on Japanese culinary traditions; and feature words of wisdom, personal anecdotes, and cultural insights from eminent ramen figures such as chef Ivan Orkin and Ramen Adventures' Brian MacDuckston. Recipes include broths like Shio, Shoyu, Miso, and Tonkotsu, components such as Onsen Eggs, Chashu, and Menma, and offshoots like Mazemen, Tsukemen, and Yakisoba. Ideal for beginners, seasoned cooks, and armchair chefs alike, this comic book cookbook is an accessible, fun, and inviting introduction to one of Japan's most popular and iconic dishes.

46

Invitation to a Banquet - Fuchsia Dunlop Cover Art

Invitation to a Banquet

Invitation to a Banquet The Story of Chinese Food by Fuchsia Dunlop

Finalist for the 2024 IACP Award for Literary or Historical Food Writing An NPR 2023 "Books We Love" Pick • A Food & Wine Best Food Book of 2023 • A Financial Times Best Food and Drink Book of 2023 • One of Smithsonian's Ten Best Books About Food of 2023 The world’s most sophisticated gastronomic culture, brilliantly presented through a banquet of thirty Chinese dishes. Chinese was the earliest truly global cuisine. When the first Chinese laborers began to settle abroad, restaurants appeared in their wake. Yet Chinese has the curious distinction of being both one of the world’s best-loved culinary traditions and one of the least understood. For more than a century, the overwhelming dominance of a simplified form of Cantonese cooking ensured that few foreigners experienced anything of its richness and sophistication—but today that is beginning to change. In Invitation to a Banquet, award-winning cook and writer Fuchsia Dunlop explores the history, philosophy, and techniques of Chinese culinary culture. In each chapter, she examines a classic dish, from mapo tofu to Dongpo pork, knife-scraped noodles to braised pomelo pith, to reveal a distinctive aspect of Chinese gastronomy, whether it’s the importance of the soybean, the lure of exotic ingredients, or the history of Buddhist vegetarian cuisine. Meeting food producers, chefs, gourmets, and home cooks as she tastes her way across the country, Fuchsia invites readers to join her on an unforgettable journey into Chinese food as it is cooked, eaten, and considered in its homeland. Weaving together history, mouthwatering descriptions of food, and on-the-ground research conducted over the course of three decades, Invitation to a Banquet is a lively, landmark tribute to the pleasures and mysteries of Chinese cuisine.

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Sunday Dinner with Nonna Gracie - Grace Geramita &amp; Matt Gresia Cover Art

Sunday Dinner with Nonna Gracie

Sunday Dinner with Nonna Gracie Traditional Italian Recipes for Gathering and Sharing by Grace Geramita & Matt Gresia

Sunday dinner is always made with love with Nonna Gracie. Grace Geramita (“Nonna Gracie” to her fans on social media) grew up in a small town in southern Italy where she learned to cook in the old ways using little more than simple ingredients and patience. At 18, Nonna migrated to the United States, bringing with her a love of cooking inherited from her mother. This love of food and family has helped Nonna continue the Italian tradition of Sunday dinner with her own family.  Sunday Dinner with Nonna Gracie features over 75 of Nonna’s best Italian recipes, including Eggplant Parmigiana, Lasagna, Tagliatelle Bolognese, and Biscotti. But this is more than just a cookbook. Every recipe includes stories of the roots of the recipe and what the dish means to Nonna. You'll learn how to use simple ingredients to create amazing food that your family will love, using cooking tips and techniques passed down through generations.  Whether you are seeking the comfort of family gatherings or simply exploring Italian cooking, Nonna Gracie’s recipes and stories will bring a piece of Old Italy into your home. Let Nonna Gracie share with you the profound joy of cooking and sharing a meal with those you love. You’ll leave with your belly full and your heart filled with love.

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Maangchi's Real Korean Cooking - Maangchi Cover Art

Maangchi's Real Korean Cooking

Maangchi's Real Korean Cooking Authentic Dishes for the Home Cook by Maangchi

A complete course on Korean cuisine for the home cook by "YouTube's Korean Julia Child"—including 800 step-by-step photos that make every dish a snap! ( The New York Times ) An Internet sensation, Maangchi has won the admiration of home cooks and chefs alike with her trademark combination of good technique and good cheer as she demonstrates the vast and delicious cuisine of Korea. In  Maangchi's Real Korean Cooking , she shows how to cook all the country's best dishes, from few-ingredient dishes (Spicy Napa Cabbage) to those made familiar by Korean restaurants (L.A. Galbi, Bulgogi, Korean Fried Chicken) to homey one-pots like Bibimbap. For beginners, there are dishes like Spicy Beef and Vegetable Soup and Seafood Scallion Pancake. Maangchi includes a whole chapter of quick, spicy, sour kimchis and quick pickles as well. Banchan, or side dishes (Steamed Eggplant, Pan-Fried Tofu with Spicy Seasoning Sauce, and refreshing Cold Cucumber Soup) are mainstays of the Korean table and can comprise a meal. A full glossary, complete with photos, explains ingredients—plus, Maangchi suggests substitutions where appropriate and provides tips based on her readers' questions. "Delightful . . . an essential cookbook for anyone who wants to learn to prepare authentic Korean cuisine." — Publishers Weekly

49

The American Table - Larry Edwards Cover Art

The American Table

The American Table Classic Comfort Food from Across the Country by Larry Edwards

All your favorite blue plate specials in one cookbook! Like its people, American food is a melting pot of tastes and textures. Now flavors from every corner of the country are brought together in one soul-satisfying cookbook. Worthy of any diner’s daily special board, these recipes are the real deal: wholesome, filling favorites that will bring the entire family to the table. You’ll be transported back to your grandmother’s kitchen as you dig into classics like: • Chicken Pot Pie • Fried Catfish • Sloppy Joes • Buttermilk Baked Chicken • Chicken Fried Steak • Roast Beef Hash • Sausage Gravy • Firestarter Chili • Split Pea and Sausage Soup • Corn Pudding • Potato Onion Gratin • Spiced Squash • All-American Apple Pie • Depression Cake • Pecan Pie • And many more favorites! True American food is the result of hearty people, bountiful farms, and innovative spirit. Author Larry Edwards honors that tradition in The American Table as he invites you to pull up a chair and share a story or two. Plan your next family gathering with this collection of quintessential recipes from around the country.

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Cooking for the Culture - Toya Boudy Cover Art

Cooking for the Culture

Cooking for the Culture Recipes and Stories from the New Orleans Streets to the Table by Toya Boudy

An intimate celebration of New Orleans food and its Black culture from a born-and-raised local chef. Toya Boudy’s father grew up in the Magnolia projects of New Orleans; her mother shared a tight space with five siblings uptown. They worked hard, rotated shifts, and found time to make meals from scratch for the family. In Cooking for the Culture, Boudy shares these recipes, many of which are deeply rooted in the proud Black traditions that shaped her hometown. Driving the cookbook are her personal stories: from struggling in school to having a baby at sixteen, from her growing confidence in the kitchen to her appearances on Food Network. The cookbook opens with Sweet Cream Farina, prepared at the crack of dawn for girls in freshly ironed clothes—being neat and pressed was important. Boudy recounts making cookies from her commodity box peanut butter; explains the know-how behind Smothered Chicken, Jambalaya, and Red Gravy; and shares her original television competition recipes. The result is a deeply personal and unique cookbook.

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