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 Olive and the Caper - Susanna Hoffman Cover Art

The Olive and the Caper

The Olive and the Caper Adventures in Greek Cooking by Susanna Hoffman

Inspired by Greek culinary history, and the passionate cooks, bakers and fishermen of Greece, this cookbook offers more than 250 Mediterranean recipes. In Corfu, Ms. Hoffman and a taverna owner cook shrimp fresh from the trap—and for us she offers the boldly-flavored Shrimp with Fennel, Green Olives, Red Onion, and White Wine. She gathers wild greens and herbs with neighbors, inspiring Big Beans with Thyme and Parsley, and Field Greens and Ouzo Pie. She learns the secret to chewy country bread from the baker on Santorini and translates it for American kitchens. Including 325 recipes developed in collaboration with Victoria Wise (her co-author on The Well-Filled Tortilla Cookbook , with over 258,zero copies in print), The Olive and the Caper celebrates all things Greek: Chicken Neo-Avgolemeno. Fall-off-the-bone Lamb Shanks seasoned with garlic, thyme, cinnamon and coriander. Siren-like sweets, from world-renowned Baklava to uniquely Greek preserves: Rose Petal, Cherry and Grappa, Apricot and Metaxa. In addition, the book opens with a sixteen-page full-color section and has dozens of lively essays throughout-about the origins of Greek food, about village life, history, language, customs—making this a lively adventure in reading as well as cooking.

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Italian American Forever - Alex Guarnaschelli Cover Art

Italian American Forever

Italian American Forever Classic Recipes for Everything You Want to Eat: A Cookbook by Alex Guarnaschelli

NEW YORK TIMES BESTSELLER • 120 go-to Italian American favorites for all the red-sauced, pan-fried, crispy-cornered, baked-until-bubbly comforting classics you’ll want to eat every night.   Food Network star Alex Guarnaschelli may be a French-trained chef, an Iron Chef, and a short-order-chef to her daughter, Ava, but at her core, she’s an Italian American home cook. Her mom’s heritage was Sicilian and her dad’s people were from Bari; she pledged allegiance to her father’s marinara on weekdays and to her mom’s on the weekend and grew up eating at many of the red-checked-tablecloth trattorias throughout New York City. She still stops in to chitchat with the shop owners in Little Italy, where she buys the milkiest fresh mozz, the most thinly sliced prosciutto, and the crunchiest biscotti.   These are the recipes that are favorites for so many of us, whether your family is from Italy or not. From Fettuccine Alfredo, Whole Chicken alla Diavola, and Carmella Soprano’s Lasagna (yes, that Carmella Soprano) to Stuffed Artichokes so big and bursting that they’re a main course unto themselves, these 120 recipes and 115 stunning photos are a celebration of garlic and tomatoes, Parmesan, pesto, and all the meatballs, sausages, and tiramisu in between. There are both simple weeknight suppers and slowly simmered Sunday sauces, and they represent the food we make to celebrate, commiserate, and just to be—it’s Italian, it’s American, it’s all of us.

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Jubilee - Toni Tipton-Martin Cover Art

Jubilee

Jubilee Recipes from Two Centuries of African American Cooking: A Cookbook by Toni Tipton-Martin

“A celebration of African American cuisine right now, in all of its abundance and variety.”—Tejal Rao, The New York Times JAMES BEARD AWARD WINNER • IACP AWARD WINNER • IACP BOOK OF THE YEAR TONI TIPTON-MARTIN NAMED THE 2021 JULIA CHILD AWARD RECIPIENT AND THE 2025 WINNER OF THE JAMES BEARD FOUNDATION’S LIFETIME ACHIEVEMENT AWARD A BEST COOKBOOK OF THE YEAR: The New York Times Book Review, The New Yorker, NPR, Chicago Tribune, The Atlantic, BuzzFeed, Food52 Throughout her career, Toni Tipton-Martin has shed new light on the history, breadth, and depth of African American cuisine. She’s introduced us to black cooks, some long forgotten, who established much of what’s considered to be our national cuisine. After all, if Thomas Jefferson introduced French haute cuisine to this country, who do you think actually cooked it? In Jubilee, Tipton-Martin brings these masters into our kitchens. Through recipes and stories, we cook along with these pioneering figures, from enslaved chefs
 to middle- and upper-class writers and entrepreneurs. With more than 100 recipes, from classics such as Sweet Potato Biscuits , Seafood Gumbo , Buttermilk Fried Chicken , and Pecan Pie with Bourbon to lesser-known but even more decadent dishes like Bourbon & Apple Hot Toddies , Spoon Bread , and Baked Ham Glazed with Champagne , Jubilee presents techniques, ingredients, and dishes that show the roots of African American cooking—deeply beautiful, culturally diverse, fit for celebration. Praise for Jubilee “There are precious few feelings as nice as one that comes from falling in love with a cookbook. . . . New techniques, new flavors, new narratives—everything so thrilling you want to make the recipes over and over again . . . this has been my experience with Toni Tipton-Martin’s Jubilee. ” —Sam Sifton, The New York Times “Despite their deep roots, the recipes—even the oldest ones—feel fresh and modern, a testament to the essentiality of African-American gastronomy to all of American cuisine.” — The New Yorker “ Jubilee is part-essential history lesson, part-brilliantly researched culinary artifact, and wholly functional, not to mention deeply delicious.” — Kitchn “Tipton-Martin has given us the gift of a clear view of the generosity of the black hands that have flavored and shaped American cuisine for over two centuries.” — Taste

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Arabiyya - Reem Assil Cover Art

Arabiyya

Arabiyya Recipes from the Life of an Arab in Diaspora [A Cookbook] by Reem Assil

IACP AWARD WINNER • A collection of 100+ bright, bold recipes influenced by the vibrant flavors and convivial culture of the Arab world, filled with moving personal essays on food, family, and identity and mixed with a pinch of California cool, from chef and activist Reem Assil   “This is what a cookbook should be: passion, politics, and personality are woven through the fabulous recipes.”—Ruth Reichl, author of Save Me the Plums ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: San Francisco Chronicle ONE OF THE BEST COOKBOOKS OF THE YEAR: Food & Wine, Los Angeles Times, Saveur, Epicurious Arabiyya celebrates the alluring aromas and flavors of Arab food and the welcoming spirit with which they are shared. Written from her point of view as an Arab in diaspora, Reem takes readers on a journey through her Palestinian and Syrian roots, showing how her heritage has inspired her recipes for flatbreads, dips, snacks, platters to share, and more. With a section specializing in breads of the Arab bakery, plus recipes for favorites such as Salatet Fattoush, Falafel Mahshi, Mujaddarra, and Hummus Bil Awarma, Arabiyya showcases the origins and evolution of Arab cuisine and opens up a whole new world of flavor.   Alongside the tempting recipes, Reem shares stories of the power of Arab communities to turn hardship into brilliant, nourishing meals and any occasion into a celebratory feast. Reem then translates this spirit into her own work in California, creating restaurants that define hospitality at all levels. Yes, there are tender lamb dishes, piles of fresh breads, and perfectly cooked rice, but there is also food for thought about what it takes to create a more equitable society, where workers and people often at the margins are brought to the center. Reem's glorious dishes draw in readers and customers, but it is her infectious warmth that keeps them at the table.   With gorgeous photography, original artwork, and transporting writing, Reem helps readers better understand the Arab diaspora and its global influence on food and culture. She then invites everyone to sit at a table where all are welcome.

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Coastal - Scott Clark & Betsy Andrews Cover Art

Coastal

Coastal 130 Recipes from a California Road Trip by Scott Clark & Betsy Andrews

Named a Best Cookbook of Spring 2025 by Eater, Los Angeles Times, and Epicurious "Between lush photos from Cheyenne Ellis, gorgeous descriptions from Andrews and recipes that make the most of local bounty (think perfect Meyer lemonade and Dungeness crab rice), it’s a treat for all senses." —The Los Angeles Times “With his debut cookbook, Clark, chef and owner of Dad’s Luncheonette, wanted to celebrate California’s Central Coast. He succeeds on every count.” —Library Journal, starred review A celebration of California home cooking with 130 recipes and more than 300 photos that capture the beauty, magic, and bounty of the coast. From acclaimed chef Scott Clark, who flipped his fine dining chops into the ultimate railroad-car diner at the edge of the Pacific. Coastal is a visual feast of free-spirited Californian cooking and living, set against the surf, peaks, curving roads, and sunsets of the westernmost United States. This inspired collection of crave-worthy recipes, gorgeous photographs, and vivid stories takes us on a road trip beginning at Chef Scott Clark’s beloved sandwich-and-pie shop, Dad’s Luncheonette, in Half Moon Bay and ending in Ventura County. Along the way, it visits the fishermen, crabbers, farmers, winemakers, and foragers who stretch along the Pacific Coast Highway between San Francisco and Los Angeles. Clark’s accessible seasonal recipes deliver the adventure of the coast in smart, creative, unfussy, and delicious ways. They express the breadth of California cooking and its regional and cultural influences, organized into thematic chapters, including: Road Trip Snacks (Furikake Popcorn, CA Muddy Buddies, Perfect Meyer Lemonade) Fishing and Foraging on the Coast (Dungeness Crab Rice, Lingcod Ceviche, Fries with Eyes) Lunch in the Vineyard (Smoked Mackerel with Lemon-Dill Relish, Deviled Quail Eggs, Barley and Wine Grape Salad) Back Home with the Kid (Fish Stick Hand Roll Bar, Matcha Mochi Waffles, Watermelon Aqua Fresca) Coastal is more than your average California cookbook; it brings the Californian table, way of life, and state of mind to home cooks and armchair travelers anywhere. QUINTESSENTIALLY CALIFORNIAN: Scott Clark’s Californian culinary training shows through in his stellar recipe list, laidback storyteller’s tone, and road trip-oriented approach. With transporting photographs by fourth-generation Californian Cheyenne Ellis, this book captures an outdoorsy, pioneering California spirit on every page. HOME COOK-FRIENDLY RECIPES: From simple flavor pairings to grilling, Clark’s “aha!” techniques are perfect training for home cooks. He reaches into his deep knowledge to pass along big flavors and teachable techniques with a relaxed and flexible approach. His main goal is to energize food prep for home chefs of varying skill levels.     MULTICULTURAL INFLUENCE: Coastal is inspired by the mash-up of cultures along the west coast: the Chumash, Portuguese, Italian, Korean, Chinese, Latin American, Vietnamese, and Japanese communities who have adapted their cuisines and made them staples of the state. This book celebrates and pays homage to all of these wonderful cuisines. Perfect for: Home cooks who cook locally and seasonally Residents and visitors of California or anyone who enjoys California cuisine Foodies who collect regional cookbooks rich with history and visuals Parents who want to put fun but healthy things to eat on the table for their kids Armchair travel readers Fans of regenerative/farm-to-table approaches Fans of The Bear and tough-yet-well-trained culinary personalities Readers of Six California Kitchens, Tartine, Gjelina, and The French Laundry Cookbook

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Tiffin - Sonal Ved Cover Art

Tiffin

Tiffin 500 Authentic Recipes Celebrating India's Regional Cuisine by Sonal Ved

Open a continent of flavors with Tiffin, an extraordinarily beautiful cookbook that focuses on India's regional diversity—A New York Times Best Cookbook of the Year—Winner of three Gourmand World Cookbook Awards including Best Indian Cookbook. "A vast and vivid compendium of Indian cuisine. . . . A beautifully designed and inclusively written account of modern Indian cuisine that embraces a multiplicity of tastes and techniques." — The New York Times A tiffin is a traditional Indian lunch pail that holds homemade curries, hearty vegetables, grilled meats, and rice. Opening Tiffin is like opening a getaway to the diverse flavors of India. More than 500 recipes are organized by region and further by course, including vegetarian dishes, hearty meat-filled dinners, seafood, ten-minute appetizers, impossibly easy homemade breads, desserts, and drinks. Ingredients vary from coconut to tamarind to curry to masala and everything in between. As Chef Cardoz writes in the foreword, "I love Indian cuisine, the variety it offers, the cooking techniques, and the use of flavor and texture. I want the world to enjoy and celebrate this multiplicity in food that India has to offer." Compiled by an Indian food writer from the collections of chefs who specialize in regional cuisine, these authentic dishes are rarely found in other cookbooks. With vibrant illustrations that represent the regional style and tempting photography of the dishes, Tiffin makes Indian cooking more accessible and authentic than ever before. "The care and dedication [Sonal Ved] took when creating this cookbook shines through each illustration and brightly colored photograph… . . . Tiffin is the cookbook for those who are looking to delve deeper into the diversity of India." — Saveur " Tiffin , with its encyclopedia-like heft and colorful illustrations by Abhilasha Dwan, is my new coffee table fixture. It's the kind of book I'll keep picking up and referring back to, learning something new about Indian cuisine every time." — Bon Appetit, All the Cookbooks and Regular Books We Adored in 2018 " Tiffin is more than just a cookbook. It's a tour through India that sheds light on the country's regional specialties and nuanced flavor combinations to demonstrate the culinary diversity of the country."―The Reference and User Services Association (RUSA), a division of the American Library Association

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Rooted in Fire - Pyet DeSpain Cover Art

Rooted in Fire

Rooted in Fire A Celebration of Native American and Mexican Cooking by Pyet DeSpain

Next Level Chef winner Pyet De Spain celebrates her Mexican and Native American heritage in this collection of mouthwatering recipes, a vibrant fusion that ties us to the land and to one another. Star chef Pyet DeSpain rose to prominence as the first winner of Gordon Ramsey’s Fox television show Next Level Chef. Now, in her debut cookbook, she shares the joy of cooking fueled by her burning passion for Native American and Mexican American cuisine. Rooted in Fire: A Celebration of Native American and Mexican Cooking is a tribute to her dual heritage—a gorgeously crafted celebration of the diversity of food and the stories, traditions, culture, and profound philosophies of Indigenous people that season each meal. Pyet shows you how to incorporate a delicious range of key ingredients—from venison, dandelion greens, to sunchokes, bison, and native berries—into more than sixty fusion dishes. Family and friends will be excited to gather around the table to enjoy sweet and savory food such as: Three Sisters SaladBison and Sweet Corn SoupFry BreadMexican Chocolate & Mezcal CakeCorn Silk and Honey TeaWojapi BBQ Sauce In addition to her inventive and palate pleasing recipes, Pyet invites home cooks to honor the seasons on our beautiful Earth and connect with essential foodways. “This is more than just a cookbook,” Pyet writes. “It’s giving a voice to Indigenous people, while also highlighting the fusion of my two cultures with fire and purpose.”

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The Encyclopedia of Mediterranean - The Coastal Kitchen Cover Art

The Encyclopedia of Mediterranean

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

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

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The Fire of Peru - Ricardo Zárate & Jenn Garbee Cover Art

The Fire of Peru

The Fire of Peru Recipes and Stories from My Peruvian Kitchen by Ricardo Zárate & Jenn Garbee

"The godfather of Peruvian cuisine"  captures the flavors and excitement of his native food, from rustic stews to specialty dishes to fabulous cocktails.    Lima-born Los Angeles chef and restaurateur Ricardo Zarate delivers a standout cookbook on the new "it" cuisine—the food of Peru. He perfectly captures the spirit of modern Peruvian cooking, which reflects indigenous South American foods as well as Japanese, Chinese, and European influences, but also balances that variety with an American sensibility. His most popular dishes range from classic recipes (such as ceviche and Pisco sour) to artfully crafted Peruvian-style sushi to a Peruvian burger. With 100 recipes (from appetizers to cocktails), lush color photography, and Zarate's moving and entertaining accounts of Peru's food traditions and his own compelling story,  The Fire of Peru  beautifully encapsulates the excitement Zarate brings to the American dining scene.   "Ricardo is a great chef and a person with a point of view in his cooking. When you taste his food, you not only taste Peru, but you taste an unmistakable flavor that is totally him."—Roy Choi, chef and author of  L.A. Son   "Not your usual crop of Tex-Mex recipes at all! You will enjoy  The Fire of Peru  with both the food and the insights into Peruvian culture. Our world is far broader than we often imagine."—HuffPost

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ArnieTex - Arnie Segovia Cover Art

ArnieTex

ArnieTex Over 100 Recipes for Mexican-American Cooking and Texas-Style BBQ by Arnie Segovia

Instant New York Times Bestseller Cooking authentic Mexican-American comfort food is simple with YouTube sensation Arnie “ArnieTex” Segovia Arnie Segovia is a Texas guy with Mexican roots, and his cooking is a blend of Texas and Mexican cuisines in the comdia casera (comfort food) and carne asada (Mexican grilling) styles. His creations are a traditional blend of Southwest, Texas, and Norteño cooking techniques, both in the kitchen and over open fire. For authentic Mexican cooking combined with a little bit of Texas and open-fire barbecue, look no further than ArnieTex! Here’s what you’ll find inside: Traditional Mexican and Texas-Mexican favorites like Mexican-Spanish rice , tamales , fajitas , tacos al pastor , refried beans , migas con huevo , and taqueria-style salsas Texas staples like smoked brisket , authentic Texas chili , and parrillada tejana (a Texas-size carne asada feast)Dozens of cooking tips and tricks for cooking on both on the stove and over an open fireStunning photography that captures the essence of Arnie's cooking the beauty of South Texas As a champion pitmaster and cook with deep knowledge of Mexican-American cuisine, Arnie has built a following of millions of loyal fans who love cooking with Arnie each week. And if you're cooking with Arnie, it will always means two things: you’re not going to leave the table hungry, and you’ll absolutely leave the table happy.

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

Spain My Way

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

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

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Chai, Chaat & 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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Zariz - Adeena Sussman Cover Art

Zariz

Zariz 100 Easy, Breezy, Tel Aviv-y Recipes by Adeena Sussman

THE INSTANT NEW YORK TIMES BESTSELLER New York Times bestselling cookbook author Adeena Sussman offers a quick and easy (“ zariz" ) approach to Israeli-inspired home cooking with satisfying recipes for every day. For Adeena Sussman, the kitchen is an island of calm: A place where she can center her mind, set the rules, and create a daily haven of deliciousness through her cooking. These days, she finds herself embracing the mantra “when the going gets tough, the cooking gets easy.” Pandemics, wars, and the busy pace of a very full life have led her toward a  smoother, more streamlined cooking approach embodied in the Hebrew word, zariz , or “quick.” This pared-down style doesn’t mean sacrificing the rhythms, sounds, and sensory pleasures we experience while preparing vibrant, exciting, yet simple recipes. Instead, it has led her to rely on fewer pots and pans, a more edited pantry of highly versatile ingredients to create maximum flavor, and simple, thoughtful techniques that bring meals together effortlessly--always with her signature, flavor-forward style. Most of the recipes in this cookbook contain fewer than 12 ingredients—not including olive oil, salt, pepper, and lemons, which are staples of Adeena’s Middle Eastern & Mediterranean-inspired dishes. From comfort foods like Sunny Sheet Pan Shakshuka and Baharat-Spiced Mushroom Hummus to satisfying mains like Hachapuri Pizza and Spice-Drawer Schnitzel, Zariz will help you cook with ease, making your kitchen a place of calm, deliciousness, and joy.

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Autentico - Rolando Beramendi Cover Art

Autentico

Autentico Cooking Italian, the Authentic Way by Rolando Beramendi

From a true connoisseur, an introduction to the genuine flavors of Italy with 120 recipes rooted in centuries-old traditions: "Magnifico." — Booklist From the bright notes of fresh olive oil to the hearty warmth of slow-cooked ragú, Rolando Beramendi, importer and connoisseur of the finest ingredients from Italy, has crafted a perfect guide to authentic Italian food. Unlike many Italian cookbooks, Autentico goes far beyond pasta. In a world of culinary shortcuts, adulteration, misleading labeling, and mass production of seemingly "authentic" food, this culinary archaeologist, innovator, and cooking teacher has kept centuries-old traditions alive. That's authentic! Rolando details how to make classic dishes from Spaghetti Cacio e Pepe to Risotto in Bianco and Gran Bollito Misto as they are meant to be—not the versions that somehow became muddled as they made their way across the globe. Among the 120 recipes, you'll find Baked Zucchini Blossoms filled with sheep's milk ricotta; Roast Pork Belly with Wild Fennel; Savoy Cabbage Rolls made with farro and melted fontina; Orecchiette with Sausage and Broccoli Rabe; Risotto with Radicchio; and a Lamb Stew with ancient Spice Route flavors that have roots in the times of Marco Polo and could have been served to the de' Medici during the Renaissance. And of course, there are dolci (desserts): Summer Fruit Caponata, Meringata with Bitter Chocolate Sauce, and a simple, moist, and succulent Extra Virgin Olive Oil Cake. Colored by the choicest ingredients from the shores of Italy and beyond, the pages of Autentico offer a rich taste of the Italy's history, brought to life in the modern kitchen. "Great information about the basics, from deciphering important labels like DOP and IGP, to explicit instructions for the selection, use, and care of anchovies, capers, garlic, and other ingredients."— Booklist "Rolando tantalizes us with everything from vegetable-friendly contorni to fruit-forward, rustic desserts. Autentico is bellissimo !" —David Lebovitz, author of My Paris Kitchen Includes color photos and a foreword by Ina Garten

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Wok On - Ching-He Huang Cover Art

Wok On

Wok On Deliciously balanced Asian meals in 30 minutes or less by Ching-He Huang

Winner for the UK in the Gourmand World Cookbook Awards 2020 in the Easy Recipes category. 'As always, Ching's recipes are not only deliciously healthy but easy enough for anyone to have a go at and enjoy.' - Tom Kerridge Perfect for sautéing, braising, frying and steaming, cooking with a wok is a way of life all over Asia. In Wok On , bestselling author Ching-He Huang celebrates the huge versatility of this magical 2,000-year-old cooking pot with a modern collection of recipes that are simple enough for every day as well as every cook. Featuring dishes from across Asia, including Taiwan, Hong Kong, Malaysia and Macau, almost every recipe can be made in 30 minutes or less and has been created with nutrition, taste and affordability in mind. Many are suitable for those with gluten and dairy allergies and, because Asian food typically includes lots of vegetables, many are also vegetarian or vegan too.

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A Splash of Soy - Lara Lee Cover Art

A Splash of Soy

A Splash of Soy Everyday Food from Asia by Lara Lee

An Epicurious Best Cookbook of the Year "Simple beautiful food to electrify the tastebuds." — Meera Sodha From the internationally celebrated author of Coconut & Sambal , a cookbook on Asian home cooking, done quickly with ease and minimal mess. Named after the simplicity and usefulness of soy, Lara Lee's new cookbook introduces 80 game-changing recipes that close the gap between classic Asian dishes and quick-to-table family meals. There are recipes that only require a little chopping and a boiled kettle, as well as 15, 30, and 45 minute meals fit for weeknight dinners or no-fuss dinner parties. Lara explores the vibrant array of sweet, salty, umami, sour and spicy Asian flavors, with inventive brunch ideas like a Tom Yum Bloody Mary , zesty sides like Sambal Patatas Bravas , simple noodles like Cheesy Kimchi Linguine with Gochujang Butter and many more punchy curries, stir-fries and rice recipes from glazed meat to fragrant veggies . She also includes pantry swaps and vegan substitutes so these fuss-free recipes can adapt to your own busy kitchen. With tales of heritage and culture woven into every recipe, A Splash of Soy transports readers to different parts of Asia, sprinkled with the Australian influence of Lara's upbringing. It is a book for foodies and beginner home cooks everywhere, showing you can make a memorable, delicious meal with steps as simple as adding just a splash of soy.

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Does This Taste Funny? - Stephen Colbert & Evie McGee Colbert Cover Art

Does This Taste Funny?

Does This Taste Funny? Recipes Our Family Loves by Stephen Colbert & Evie McGee Colbert

INSTANT NEW YORK TIMES BESTSELLER Stephen and Evie Colbert invite you to pull up a chair as they share their favorite recipes from family and friends and offer a glimpse of food and fun in their South Carolina home. “Hopefully reading this book and cooking these recipes will feel like hanging out with us at home. We basically live in the kitchen anyway.” —Evie and Stephen Colbert As Evie and Stephen explain it, Does This Taste Funny? had its beginnings in the Covid lockdown. “We were all stuck together and couldn’t go out, so we cooked. We had all three kids back under one roof for the first time in a long time, and we had dinner each night as a family. Cooking together became a major source of entertainment.” Now, the Colberts invite us into their kitchen and around their dining room table. Sharing Stephen and Evie’s favorite recipes, as well as those of their family and friends, this book offers everything from Party Food (called “party food” because “appetizers” implies something to follow when we all know that, often, this is the only course), to Seafood, to Poultry and Meat (“Evie and I have different relationships to meat. I like it. Evie can take it or leave it, and mostly she leaves it.”), to Desserts (“This is one of the largest sections of the book. Evie always reminds me that desserts are a great way to postpone clearing up.”), to Drinks (“I love cocktail hour. It feels like a reward for having gone so long without a cocktail”), all tied together with playful dialogue between Stephen and Evie and gorgeous shots of their food, family, and home.

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Chili Crisp - James Park Cover Art

Chili Crisp

Chili Crisp 50+ Recipes to Satisfy Your Spicy, Crunchy, Garlicky Cravings by James Park

Named a Best Cookbook of the Year by Epicurious, The Kitchn, and more. If you already love chili crisp, this book is for you. If you're new to it, this book is for you. With over 50 recipes, Chili Crisp is here for you, wherever you are on your spicy life journey. " Chili Crisp brings me immense joy—not just because of the delicious everyday recipes but also because of the whimsy and delight that Park brings to one of my favorite condiments. Chili Crisp is a love letter to its namesake with a third-culture approach. I cannot wait to wear down my copy over the years!"—Kim Pham, cofounder of Omsom Chili crisp is a magical ingredient that tingles with heat, crunches with fried garlic and onions, and slicks any food with oily goodness. Stir it into soup, toss it with noodles, or drizzle it on warm, buttery biscuits. It's both a foodie obsession and a surprise secret weapon for adding spice and depth to any meal. James Park, food writer and chili crisp devotee, writes a love letter to his favorite ingredient across 50 recipes. These approachable and adaptable recipes could fill your whole day with chili crisp:  Start the day with Savory Morning Oats with Jammy Eggs and Pork Floss.Whip up Fiery Spaghetti and Meatballs for lunch.Tuck into a bowl of Chili Crisp Bulgogi Deopbap and a side of Spicy, Lemony Charred Broccolini for dinner.For dessert, Spiced Sweet Potato Basque Cheesecake. (Bonus: You can air fry it!)  Packed with chili crisp inspiration to take your love of this spicy ingredient to the next level, Chili Crisp provides dozens of no-recipe recipes (like potato chips and chili crisp, a match made in snack heaven) and a handy Build-Your-Own Chili Crisp Formula to inspire you to create your very own version. Soon all your family and friends will be clamoring for a jar. A BELOVED INGREDIENT: Chili crisp, a delicious combination of chili flakes, oil, and crunchy things like garlic or toasted dried onions, is loved by millions the world over for topping fried eggs in the morning, swirling into creamy pasta, or drizzling on top of ice cream (yes, ice cream). There's never been a better time to discover the magical world that chili crisp has to offer.  FROM A CHILI CRISP EXPERT: James Park is a serious fan of chili crisp. Through his time at major food publications like Eater and Food52 and exploring his identity through Korean cooking, Park has gained a devoted following thanks to his inventive recipes and infectious love for all things food.  NO-RECIPE RECIPES: In addition to the 50 recipes for snacks, weeknight meals, sides, and desserts, there are dozens of pairing suggestions and flavor guides to take your love of chili crisp to the next level.  Perfect for: Chili crisp fans and those who are chili crisp–curious Fans of spicy foods and recipes Anyone looking for creative recipes for weeknight meals Pairing with a jar of spicy chili crisp to create memorable cooking gifts or gifts for foodies Adding to cookbook collections alongside Eric Kim's Korean American, Maangchi's Big Book Of Korean Cooking, and Momofuku: A Cookbook

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Made in Spain - José Andrés Cover Art

Made in Spain

Made in Spain Spanish Dishes for the American Kitchen: A Cookbook by José Andrés

Americans have fallen in love with Spanish food in recent years, and no one has done more to play matchmaker than the award-winning chef José Andrés. In this irresistible companion volume to his public television show Made in Spain, José reminds us—in the most alluring and delicious way—that the food of his native Spain is as varied and inventive as any of the world’s great cuisines. To prove it, José takes us on a flavorful tour of his beloved homeland, from Andalucía to Aragón. Along the way, he shares recipes that reflect not just local traditions but also the heart and soul of Spain’s distinctive cooking. In the Basque Country, we discover great fish dishes and the haute cuisine of some of the finest restaurants in the world. In Cantabria, famous for its dairy products, we find wonderful artisanal cheeses. In Valencia, we learn why the secret to unforgettable paella is all in the rice. And in Castilla La Mancha, José shows us the land of the great Don Quixote, where a magical flower produces precious saffron. The dishes of Made in Spain show the diversity of Spanish cooking today as it is prepared in homes and restaurants from north to south—from casual soups and sandwiches to soul-warming dishes of long-simmered beans and artfully composed salads. Many dishes showcase the fine Spanish products that are now widely available across America. Many more are prepared with the regular ingredients available in any good supermarket. With more than one hundred simple, straightforward recipes that beautifully capture the flavors and essence of Spanish cooking, Made in Spain is an indispensable addition to any cookbook collection.

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Honey & Co Daily - Itamar Srulovich & Sarit Packer Cover Art

Honey & Co Daily

Honey & Co Daily Easy food for your everyday pleasure by Itamar Srulovich & Sarit Packer

Honey & Co Daily is about food that looks good on the plate and tastes sensational, but hasn't taken all day to prepare. Based on the menu Itamar and Sarit serve at their cafe in Store Street, London, it’s the kind of relaxed, informal food we all want to eat every day – chapters include effortless recipes with Eggs, fragrant Soups, tasty ideas for In or On Bread, nourishing Salads, simple, wholesome dinner ideas in Daily Nightly, quick and easy Cookies and Cakes and even some ‘serve me in a glass’ speedy Cocktails and Desserts. From a summery Courgette & Broad Bean Shakshuka and a Crispy Za'atar Chicken Schnitzel Sandwich to Spicy Sausage, Tomato, Pepper & Goat’s Cheese Dirty Rice and Ginger & Chocolate Cookies – this is wholesome, seasonal food that will lift your spirits and improve your day.

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State Bird Provisions - Stuart Brioza, Nicole Krasinski & JJ Goode Cover Art

State Bird Provisions

State Bird Provisions A Cookbook by Stuart Brioza, Nicole Krasinski & JJ Goode

Finalist for the 2018 James Beard Foundation Book Awards for "Restaurant and Professional" category The debut cookbook from one of the country's most celebrated and pioneering restaurants, Michelin-starred State Bird Provisions in San Francisco. Few restaurants have taken the nation by storm in the way that State Bird Provisions has. Inspired by their years catering parties, chefs Stuart Brioza and Nicole Krasinski use dim sum style carts to offer guests small but finely crafted dishes ranging from Potato Chips with Crème Fraiche and Cured Trout Roe, to Black Butter-Balsamic Figs with Wagon Wheel Cheese Fondue, to their famous savory pancakes (such as Chanterelle Pancakes with Lardo and Maple Vinegar), along with a menu of more substantial dishes such as their signature fried quail with stewed onions. Their singular and original approach to cooking, which expertly blends seemingly disparate influences, flavors, and textures, is a style that has influenced other restaurants throughout the country and is beloved by diners, chefs, and critics alike. In the debut cookbook from this acclaimed restaurant, Brioza and Krasinski share recipes for their most popular dishes along with stunning photography, and inspire readers to craft an unforgettable meal of textures, temperatures, aromas, and colors that excite all of the senses.

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Seven Spoons - Tara O'Brady Cover Art

Seven Spoons

Seven Spoons My Favorite Recipes for Any and Every Day [A Cookbook] by Tara O'Brady

The much-anticipated debut from the author behind the popular food blog Seven Spoons, featuring distinctive, crowd-pleasing recipes; engaging, writerly essays; and the same stunning photography that has earned her website a devoted following. Tara O'Brady was one of the earliest food bloggers to enter the scene, and now, more than ten years after she first started Seven Spoons , she has become one of the most highly regarded and unique voices in the culinary arena. In her debut cookbook, Seven Spoons, O'Brady shares stories and recipes from her Canadian home--fresh, ingredient-driven food that is easy to make yet refined. Recipes like Roasted Carrots with Dukkah and Harissa Mayonnaise, Braised Beef Short Ribs with Gremolata, and Plum Macaroon Cake are wholesome, hearty, and showcase the myriad culinary influences at work in O'Brady's kitchen. Her evocative writing and gorgeously simple, elegant photography has earned her accolades from Saveur magazine, the Daily Mail, and more. Impeccable food photography and a lavish package round out this beautiful, personal collection.

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Maangchi's Big Book Of Korean Cooking - Maangchi & Martha Rose Shulman Cover Art

Maangchi's Big Book Of Korean Cooking

Maangchi's Big Book Of Korean Cooking From Everyday Meals to Celebration Cuisine by Maangchi & Martha Rose Shulman

The New York Times Best Cookbooks of Fall 2019 Eater Best Fall Cookbooks 2019 Bon Appetit’s "Fall Cookbooks We’ve Been Waiting All Summer For" Amazon’s Pick for Best Fall Cookbooks 2019 Forbes Finds 15 New Cookbooks for Fall 2019 The definitive Korean cookbook on authentic Korean cuisine by "YouTube’s Korean Julia Child"* and the author of Maangchi’s Real Korean Cooking . *New York Times Despite the huge popularity of Korean restaurants, there has been no comprehensive book on Korean cooking—until now. Maangchi’s Big Book of Korean Cooking is a wide, deep journey into the world of traditional and modern Korean food. The book contains the favorite dishes Maangchi has perfected over the years, with Korean recipes from Korean barbecue and fried chicken to bulgogi and bibimbap. It explores topics not covered in other Korean cookbooks, from the vegan Korean food of Buddhist mountain temples to inventive Korean street food and the healthful, beautiful lunch boxes Korean mothers make for their kids. Maangchi has updated and improved the traditional dishes, without losing their authentic spirit. Among the features: • Spectacular party food, from homemade clear rice liquor to sweet, spicy, sour baby back ribs • Side plates that support and complement every Korean meal • Soups, hotpots, and stews, from bone broth to tofu stews • An array of different kimchis • A detailed photographic chapter on Korean cooking techniques and ingredients Hundreds of striking, full-color, step-by-step photos by Maangchi show Korean ingredients so the cook knows exactly what to buy, step-by-step techniques for each recipe, and tempting close-ups of every dish.

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My Lisbon - Nuno Mendes Cover Art

My Lisbon

My Lisbon A Cookbook from Portugal's City of Light by Nuno Mendes

In this groundbreaking cookbook, Lisbon native and internationally renowned chef Nuno Mendes reveals the alluring food of one of the great undiscovered culinary centers of Europe. Sharing recipes inspired by the dishes that he grew up eating, Mendes takes you to his beloved Lisbon, revealing the secrets for re-creating the city's most vibrant dishes. Via evocative essays and luminous photography, Mendes gives recipes for delicious bolas de Berlim (fluffy doughnuts often sold on the beach), sizzling squid with coriander, and roasted orange-rub pork belly with fennel. This is a heart-warming and intimate look at a city with a modern, bustling food scene that is nevertheless steeped in centuries-old traditions. Mendes's portraits of Lisbon's idiosyncrasies are threaded throughout the pages: impromptu sardine grills, endless snacking, and city-wide street carnivals. With gorgeous location photography, this book will bring to life Portugal's magnificent capital city and its fabulous cuisine.

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North - Gunnar Karl Gíslason & Jody Eddy Cover Art

North

North The New Nordic Cuisine of Iceland [A Cookbook] by Gunnar Karl Gíslason & Jody Eddy

An unprecedented look into the food and culture of Iceland, from Iceland's premier chef and the owner of Reykjavík's Restaurant Dill. Iceland is known for being one of the most beautiful and untouched places on earth, and a burgeoning destination for travelers lured by its striking landscapes and vibrant culture. Iceland is also home to an utterly unique and captivating food scene, characterized by its distinctive indigenous ingredients, traditional farmers and artisanal producers, and wildly creative chefs and restaurants.  Perhaps no Icelandic restaurant is as well-loved and critically lauded as chef Gunnar Gíslason’s Restaurant Dill, which opened in Reykjavík’s historic Nordic House in 2009. North is Gíslason’s wonderfully personal debut: equal parts recipe book and culinary odyssey, it offers an unparalleled look into a star chef’s creative process. But more than just a collection of recipes, North is also a celebration of Iceland itself—the inspiring traditions, stories, and people who make the island nation unlike any other place in the world.

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Rich Table - Sarah Rich, Evan Rich & Carolyn Alburger Cover Art

Rich Table

Rich Table A Cookbook for Making Beautiful Meals at Home by Sarah Rich, Evan Rich & Carolyn Alburger

James Beard Award Finalist: Recipes from the Michelin-starred San Francisco restaurant—and the chef-owners' own home kitchen.   From Sarah and Evan Rich, chef-proprietors of Michelin-starred Rich Table—one of San Francisco's most coveted reservations—this debut cookbook offers recipes from the restaurant as well as the meals the Riches cook for friends and family at home. Evan and Sarah Rich execute casual Californian fare with fine-dining precision, interweaving the pair's hometown influences (New Jersey and Louisiana) and a bevy of global influences along the way.   Full-color photographs capture the rustic elegance of the food and the restaurant, while eighty-five meticulously tested recipes span salads, vegetables, meat and fish, sweets, drinks, and the pasta dishes that send diners into raptures. This is inspired, innovative cooking for those who want to set a rich table at home.

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Bento Lunchbox - Sara kiyo Popowa Cover Art

Bento Lunchbox

Bento Lunchbox Brilliantly Balanced Lunchbox Recipes by Sara kiyo Popowa

Say goodbye to sad meals at your desk and hello to plant-based rainbow boxes of goodness! Many people bring their lunch to work to save money, time and to help control what they are eating (with no hidden nasties from processed shop-bought food), but sometimes it's hard to think of interesting, nutritious things to make. Sara has come to the rescue with her vibrant, fun and inspirational approach to lunch boxes. She concentrates on having 5 clear elements: complex carbs, protein, fruit and veg, and sprinkles as well as the 5 colours used in authentic Japanese cooking: red, white, black, yellow and green. With just a few essential ingredients, you add your extras to create highly nutritious, vegetarian, colourful boxes of joy. Sara includes ideas for bento breakfast boxes (Sesame Snap Granola Bento and Mighty Muesli), 15-minute bento (Busy Days Instant Noodles and Lazy Tamago Bento), Everyday bento (Red Velvet Quinoa Bento, Green Theme Bento and Zen Bento) and the Fantasy bento (Starry Sky Bento and Fairy Jewel Box Bento). With tips on how to stock your bento store-cupboard and basic ingredients and recipes to get you going, now is the time for bento to bounce into your breakfast, lunch box, or even into your dinner parties, filling you with bento power! @shisodelicious

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The Little Paris Kitchen - Rachel Khoo Cover Art

The Little Paris Kitchen

The Little Paris Kitchen 120 Simple But Classic French Recipes by Rachel Khoo

The bestselling cookbook that launched the career of the celebrity chef. "A nice introduction to French home cooking." — Library Journal Rachel Khoo moved to Paris, studied patisserie, fell in love with the city, became a restaurateur in a very tiny space, then, a television star, and is now a bestselling author! Not every lover of Paris experiences this career trajectory, but cooks of all skill levels with a taste for French fare will be inspired by The Little Paris Kitchen to try an updated approach to French cuisine. In this charming cookbook, Khoo demystifies French cooking with 120 enticing recipes for simple, classic, and fresh French dishes, from gouter (snacks) to elegant desserts. More than 100 breathtaking photos from celebrated photographer David Loftus shine a spotlight on the delicious food and the City of Light, and capture Khoo interacting with her purveyors and friends. We all can't have springtime in Paris. But we all can enjoy this delectable, do-able food! "The 'little kitchen' concept might be a considerable hindrance to most chefs, but Khoo has made the most of it." — The New York Times "Rachel is an inventive chef . . . who runs [supperclubs] to show off her immense culinary skill." — Huffington Post "Celebrating all that she had learned about classic French cooking with her own fresh approach, the book went on to be translated into fourteen languages. A wildly successful BBC television show followed, launching Rachel towards celebrity cook status." — Food52 "Pick a recipe, any recipe, and you can imagine that you are truly home, back in Paris." — Cooking by the Book

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Paul Hollywood's Bread - Paul Hollywood Cover Art

Paul Hollywood's Bread

Paul Hollywood's Bread by Paul Hollywood

Paul Hollywood is Britain's favourite master baker. His new book is all about bread - how to make it and how to use it. But while it's all very well making a lovely loaf of bread, can you guarantee that it won't be wasted? You know those times when you have a lovely crusty loaf, fresh from the oven, and you have a horrible feeling that after the initial excitement is over, half of it's going to get pushed aside and not eaten...? Well, maybe it's time to bring bread back into mealtimes for real. Not only does Paul teach you exactly how to make a variety of breads, but for each one there is a spin-off recipe that shows you how to make a fantastic meal of it. The book has six chapters, each with five bread recipes - plus the spin-off recipes for main courses. Not only are Paul's recipes delicious but they are also foolproof, with comprehensive step-by-step photographs. Try your hand at a basic white bloomer, which can become a savoury picnic loaf; stilton and bacon rolls, which are excellent served with celery soup; fluffy crumpets, which become the base for eggs Benedict; flatbreads, which are a natural pairing with chickpea masala; ciabatta, which the Italians have traditionally used as a base for tomatoey panzanella; pizza bases, which can become home-made fig, Parma ham and Gorgonzola pizzas; or white chocolate and raspberry bread, which makes for the best summer pudding you've ever tasted. Tying in with the BBC2 television series, Paul Hollywood's Bread is all that you could want from a book and more. Get baking!

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Phil's Favorites - Phil Rosenthal Cover Art

Phil's Favorites

Phil's Favorites Recipes from Friends and Family to Make at Home (A Cookbook) by Phil Rosenthal

NATIONAL BESTSELLER NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR: Los Angeles Times From New York Times bestselling author and beloved star of the hit Netflix series Somebody Feed Phil comes a brand-new collection of Phil’s favorite recipes you can make at home, featuring dishes from family, friends, and renowned chefs around the world. Phil Rosenthal, the beloved creator and host of the hit Netflix series Somebody Feed Phil , now airing its eighth season, invites you into his kitchen with his latest cookbook Phil’s Favorites —a collection of his personal favorite recipes that you can make right in your own home. Phil’s Favorites is more than just a cookbook; it’s a celebration of food, family, and friendship. With contributions from his wife, actress Monica Horan, his daughter Lily and son Ben, and his brother Richard, as well as friends like Judy Gold and Anna Romano, this book is filled with heartwarming stories and mouthwatering dishes. Delight in Monica’s Chicken Corn Soup, savor Judy Gold’s Carrot Kugel, and indulge in Lily’s Chocolate Chip Streusel Banana Bread. Phil even shares his own recipe for a classic Tuna Sandwich. You’ll find recipes from acclaimed chefs and restaurants around the globe, including Pizzeria Beddia in Philadelphia, Daddy’s Dogs in Nashville, and the Bombay Canteen in Mumbai. Each recipe is accompanied by stunning photography, capturing the joy and camaraderie of cooking and dining with loved ones. Phil’s Favorites is a must-have for fans of Somebody Feed Phil and anyone who loves to cook and entertain. With its vibrant images and heartfelt stories, this cookbook will help you rediscover the joy of sharing meals with those you cherish most.

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Summers Under the Tamarind Tree - Sumayya Usmani Cover Art

Summers Under the Tamarind Tree

Summers Under the Tamarind Tree Recipes and memories from Pakistan by Sumayya Usmani

Summers Under the Tamarind Tree is a contemporary Pakistani cookbook celebrating the varied, exciting and often-overlooked cuisine of a beautiful country. In it, former lawyer-turned-food writer and cookery teacher Sumayya Usmani captures the rich and aromatic pleasure of Pakistani cooking through more than 100 recipes. She also celebrates the heritage and traditions of her home country and looks back on a happy childhood spent in the kitchen with her grandmother and mother. Pakistani food is influenced by some of the world’s greatest cuisines. With a rich coastline, it enjoys spiced seafood and amazing fish dishes; while its borders with Iran, Afghanistan, India and China ensure strong Arabic, Persian and varied Asian flavours. Sumayya brings these together beautifully showcasing the exotic yet achievable recipes of Pakistan.

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The Ultimate Mediterranean Diet Cookbook: Timeless Recipes for Heart-Healthy Living from Italy, Greece, and Beyond - Monika Shah Cover Art

The Ultimate Mediterranean Diet Cookbook: Timeless Recipes for Heart-Healthy Living from Italy, Greece, and Beyond

The Ultimate Mediterranean Diet Cookbook: Timeless Recipes for Heart-Healthy Living from Italy, Greece, and Beyond by Monika Shah

The Ultimate Mediterranean Diet Cookbook: Timeless Recipes for Heart-Healthy Living from Italy, Greece, and Beyond *****A SPECIAL THANK YOU: INCLUDES 6 BONUS COOKBOOKS BY MONIKA SHAH***** Discover the secret to living longer, feeling better, and enjoying meals that are both wholesome and full of flavor. The Ultimate Mediterranean Diet Cookbook captures the vibrant essence of coastal living with 150+ recipes inspired by the sun-kissed kitchens of Italy, Greece, and beyond—each one crafted to support heart health, lower inflammation, and make every meal something to look forward to. And as a token of appreciation, this cookbook comes with a handpicked collection of 6 bonus cookbooks by Monika Shah — no extra charge , no catch . Each one is designed to make everyday cooking simpler, smarter, and more delicious. Bonus Titles Included (Written by Monika Shah): 1.      The One-Pot Cookbook 2.      The Air Fryer Cookbook 3.      The Plant-Based Cookbook 4.      The Slow Cooker Cookbook 5.      The High-Protein Cookbook 6.      The Kid-Friendly Cookbook Inside the Mediterranean Cookbook, You'll Find: • A friendly introduction to the Mediterranean lifestyle and why it works • Staple ingredients, timeless techniques, and practical meal prep tips • 150+ crave-worthy recipes from appetizers to desserts • Seafood, poultry, meat, and vegetarian mains, all packed with flavor • Clear instructions and everyday ingredients • Seasonal eating guidance, smart swaps, and tips for mindful cooking • Hosting ideas for effortless Mediterranean-style gatherings Bring the spirit of the Mediterranean into your home—one heart-healthy, flavor-filled recipe at a time, plus six bonus cookbooks to keep you inspired every day of the week.

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Plant Based Mediterranean Cookbook - Sophia Delage Cover Art

Plant Based Mediterranean Cookbook

Plant Based Mediterranean Cookbook by Sophia Delage

Are you tired of your usual plant-based dishes? Do you enjoy Mediterranean food, but need a way to make it work for you? Then keep reading! A Mediterranean Diet is already largely plant-based. The diet consists of mostly whole foods derived from plants - fruits, vegetables, grains, legumes, nuts, seeds, herbs, and spices. Eating a Mediterranean diet is not necessarily restrictive, like others - or difficult to adapt to your needs. It's a lifestyle that encourages physical activity and social connectedness. Mindfully eating your foods with friends and family is a key component and one that can foster a healthy relationship with food. Wіth аll thеѕе different рhіlоѕорhіеѕ оf еаtіng, knоwіng how and whаt tо еаt mау seem increasingly соnfuѕіng. It doesn't have to be that way, though! In thіѕ bооk, уоu'll discover thе following: •Whаt іѕ a "Mеdіtеrrаnеаn Dіеt?"; •Stосkіng yоur pantry: The Basics; •A Custom 29-day Mediterranean Diet Meal Plan; •Smoothies, Juices, and Hot Drinks; •Breakfast, Brunch, Lunch, and Dinner Meals; •Sides, sauces, and dressings You Can Incorporate; •Snacks and Desserts to Curb Your Cravings. If you're tired of eating the same few dishes night after night, then look no further! The sooner you crack this book open, the sooner you can put delicious new plates on your personal menu. So what are you waiting for?  Scroll up and hit "BUY NOW" to get started today! Please note: This book contains both meat and plant-based recipes

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5-Ingredient Mediterranean Cookbook - Editors of the Harvard Common Press Cover Art

5-Ingredient Mediterranean Cookbook

5-Ingredient Mediterranean Cookbook Amazingly Healthy Quick-Fix Meals by Editors of the Harvard Common Press

“An expansive collection that celebrates the versatility of the Mediterranean diet… Busy home cooks would do well to check this out.” — Publishers Weekly   Discover just how easy it is to cook and enjoy the world’s healthiest diet—without spending hours shopping for ingredients or cooking in your kitchen.  Fad diets come and go, but the Mediterranean Diet is the diet that doctors and nutritionists consistently recommend , year after year. It has, after all, ranked #1 for eight years straight in the US News and World Report survey of health professionals. They like it because it provides nutritional completeness, reduces health risks, helps manage weight effectively over the long term, is easy to sustain, and is evidence-based.  What could be better than all that? How about delectable foods from some of the world’s tastiest cuisines—French, Italian, Spanish, Greek, and Middle Eastern, for starters? 5-Ingredient Mediterranean Cookbook makes it easy to embrace this unrivaled diet with  80 delicious throw-together recipes, each with a mouthwatering photograph . The recipes include: Citrus-Marinated SalmonMediterranean Grilled ShrimpRoman Roasted ChickenPolenta with Porcini MushroomsChickpea FrittersFennel TzatzikiProvencal Herb TartletsPoached Vanilla-Scented Pears Although many dishes from the great Mediterranean cuisines have unwieldy ingredient lists, tricky techniques, and long cooking times, that’s not the case for these amazing recipes—carefully curated to require a maximum of five ingredients and a minimum of time and fuss.  Eat in the healthiest way possible without spending all day at the store or in the kitchen with the 5-Ingredient Mediterranean Cookbook .

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The Easy Puerto Rican Cookbook - Tony Rican Cover Art

The Easy Puerto Rican Cookbook

The Easy Puerto Rican Cookbook 100 Classic Recipes Made Simple by Tony Rican

Master the melting pot of Puerto Rican cooking with 100 classic recipes Puerto Rican cooking is rich with diverse flavors and textures that come together to create a unique culinary experience you could only find on the Island of Enchantment—until now. The Easy Puerto Rican Cookbook is packed with 100 classic recipes made simple, so you can create mouthwatering meals in your own kitchen with ease. Discover dozens of weeknight-friendly recipes, including a number of dishes that take 30 minutes or less to prepare and serve. Simplify your routine with recipes containing five ingredients or fewer, one-pot meals, slow-cooker dinners, and more. The authentic recipes in this Puerto Rican cookbook focus on whole foods, so you get all of the incredible flavors of traditional cuisine without the salt, fat, and processed ingredients. The Easy Puerto Rican Cookbook includes: 100 delectable recipes —Get a true taste of the island with delicious recipes for every meal, from cocktails and small plates to entrees, desserts, and beyond. Staples from scratch —Try 16 staple recipes like Chicharrón de Cerdo (Fried Pork Belly), Mojo Criollo (Garlic Marinade), and Pique (Puerto Rican Hot Sauce). Your Puerto Rican pantry —This beautifully designed Puerto Rican cookbook offers a guide to stocking your kitchen with essentials like annatto seeds, guava paste, and more. If you've been searching for a Puerto Rican cookbook that simplifies traditional recipes without sacrificing flavor, look no further— The Easy Puerto Rican Cookbook has everything you need.

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Rachel Khoo's Kitchen Notebook - Rachel Khoo Cover Art

Rachel Khoo's Kitchen Notebook

Rachel Khoo's Kitchen Notebook Over 100 Delicious Recipes from My Personal Cookbook by Rachel Khoo

An inspiring, intimate cookbook with kitchen notes and photos from the BBC and Food Network chef. Rachel Khoo—bestselling author, BBC and Food Network personality, and international tastemaker—offers a constellation of ideas and creative inspiration in this exuberant more-than-a-cookbook. Each page offers doable and delicious recipes, style-setting ideas from around the globe, and Rachel's charming illustrations and engaging notes. With 250 photographs, it's a delightful companion for cooks that will brings surprises and smiles as well as scrumptious food. Learn to make: Roasted Cauliflower and Caraway Salad * Speedy Chorizo and Chickpea Stew * Teriyaki Salmon Steamed Buns * Bread-Wrapped Lamb Kebabs * Potato Crumpets with Maple Mustard Glaze * Dark Chocolate and Cherry Cookies * Lemon Lava Cakes * and many more

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Crazy Water, Pickled Lemons - Diana Henry Cover Art

Crazy Water, Pickled Lemons

Crazy Water, Pickled Lemons Enchanting dishes from the Middle East, Mediterranean and North Africa by Diana Henry

Discover a treasure trove of enchanting dishes from the Middle East, Mediterranean and North Africa, in this beautiful new edition of the original gem at the heart of bestselling food writer Diana Henry's much-loved repertoire. *** 'I love this book so much' - Nigel Slater 'An all-time classic. The book I'm happy to return to, over and over again. It's an utter joy to cook from, as it is to dig deep into the stories' - Yotam Ottolenghi 'This book has a special place in my heart' - Claudia Roden 'The culinary script for the 21st century' - John & Sally McKenna *** Crazy Water, Pickled Lemons gathers together dishes that combine colourful, aromatic and perfumed ingredients, bringing an intoxicating whiff of warmer climes to your table. Recipes range from chermoula-marinated tuna with pomegranate couscous to roast Catalan chicken with quince allioli, cardamom-baked figs and plums, to orange cake with marmalade and orange flower cream. This beautiful new edition of much-loved cookery author Diana Henry's first book will introduce these magical recipes to a whole new generation of cooks.

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

The Food and Cooking of Scotland

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

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

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Our South - Ashleigh Shanti Cover Art

Our South

Our South Black Food Through My Lens - A Cookbook by Ashleigh Shanti

2025 JAMES BEARD AWARD WINNER, U.S. Foodways 2025 NEXT GENERATION INDIE BOOK AWARD WINNER, Cookbooks ONE OF THE BEST COOKBOOKS OF THE YEAR: Washington Post , Bon Appetit , Food & Wine,  Forbes , EATER , Smithsonian Magazine , Library Journal •  ONE OF THE BEST BOOKS TO GIFT: The Strategist, Domino Raised in Appalachia, native daughter Ashleigh Shanti, a queer Black woman and acclaimed chef, knows Southern Black cooking means more than we’ve come to believe. While hot buttered cast-iron-pan cornbread and crunchy, juicy, lard-fried chicken have their roles to play, they are far from the entire story.  The key to understanding how Black influence has defined foodways and cultures in the South is to explore its microregions, each with its own distinct flora and fauna, dialects, traditions, and dishes. In  Our South , Ashleigh takes you through the five regions closest to her heart, beginning with a glimpse of mountain life in the Backcountry through recipes like Fish Camp Hush Puppies and quail spiked with black pepper. A swing over to the coastal Lowcountry fills your plate with smoky grilled oysters and benne seed–topped crab toasts. Seasonal produce shines in the Midlands, where bountiful stone fruits enrich dishes from shortcakes to salads. Lowlands nods to the diversity of food cultures that meet in the region, where Ashleigh grew up eating noodle dishes like Virginia yock alongside Southern classics like Brunswick stew. The book culminates in Homeland, with foods that share what it’s like to cook—and live—as a Black Southern chef now. Long before competing on  Top Chef  and earning a coveted James Beard Award Rising Star Chef nomination for her cooking at Asheville, North Carolina’s Benne on Eagle, Ashleigh shelled boiled peanuts and coveted the jars of pickles in her great-aunt Hattie Mae’s larder. In high school, she pored over food and travel magazines and marveled at how her mother never failed to put a hot meal on the table, whether instant grits or slowly cooked celebration dishes. After spending a gap year in Nairobi and graduating from culinary school, Ashleigh entered the restaurant world, bartending, catering, teaching, and staging. She rekindled her connection to the cuisine of her roots before opening her own restaurant, Good Hot Fish, named for a phrase her ancestors would shout to draw in customers. Our South takes readers on a mouthwatering journey through Appalachia and beyond, revealing the depth and diversity of Southern cooking through the eyes of a rising culinary star. Perfect for fans of other regional Southern cookbooks like the Mosquito Supper Club cookbook or soul food cookbooks like Jubilee , Our South stands as a testament to the rich tapestry of Black culinary traditions, offering a contemporary exploration of Black Southern foodways that's both personal and universal.

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Scandinavian Everyday - Nichole Accettola Cover Art

Scandinavian Everyday

Scandinavian Everyday Vibrant, Simple Meals from Northern Europe by Nichole Accettola

Explore Scandinavian cuisine through over 85 healthy, delicious, and easy-to-make recipes for bowls, salads, soups, desserts, andmore, from the IACP Award–winning chef and author of Scandinavian from Scratch Contemporary Scandinavian cooking is approachable, fresh, and simple, made with an abundance of seasonal ingredients, artisan grains, and local and sustainable meat and fish. Written with expertise and warmth, Scandinavian Everyday invites readers into Nichole Accettola’s kitchen to experience more than 85 easy-to-follow, savory, and sweet recipes inspired by the cuisines of Denmark, Norway, and Sweden. As a chef for decades and now the owner of San Francisco’s beloved Kantine, Nichole shares glimpses of Scandinavian life and food culture, along with chapters full of clean, satisfying recipes to cook from morning to evening: BOWL ME OVER: Savory 3-Grain Porridge with Kale, Mushrooms, and Farmers Cheese; Granola with Chamomile and Dried Blueberries GROWN: Warm Potato Salad with Silken Leeks and Celery Seed Vinaigrette; Roasted Sunchokes with Dandelion Greens, Almonds, and Rye Crackers LUNCH-ISH: Smörgåstårta (Swedish Sandwich Cake); Chanterelle, Charred Corn, and Goat Cheese Tartlets SOUP’S ON: Lemony Chickpea and Green Split Pea Stew; Salmon and Roasted Corn Chowder NEW CLASSICS : Scandinavian Meatballs with Shaken Red Currants; Beer-Braised Lamb with Winter Vegetables and Kale Cream SIMPLE BREADS AND SWEET TREATS: Rhubarb Cake with Custard Sauce; Flødeboller (Danish Meringue Puffs) Each recipe is broken down into clear, manageable steps and adapted for the American kitchen. With a focus on key elements of the Nordic diet, these vibrant dishes come together easily and turn everyday meals into an act of nourishment, care, and connection.

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Southern Grit - Kelsey Barnard Clark Cover Art

Southern Grit

Southern Grit 100+ Down-Home Recipes for the Modern Cook by Kelsey Barnard Clark

A modern take on Southern cooking with 100+ accessible Southern recipes and hospitality tips, from Kelsey Barnard Clark, 2016 Top Chef winner and Fan Favorite From preeminent chef, multitasking mom, proud Southerner, and 2016 Top Chef winner Kelsey Barnard Clark comes this fresh take on Southern cooking and entertaining. In Southern Grit , Kelsey Barnard Clark presents more than 100 recipes that are made to be shared with family and friends. Indulge your loved ones in delicious modern Southern meals, including Bomb Nachos, Savannah Peach Sangria, Roasted Chicken and Drippin' Veggies, and six variations of Icebox Cookies. Featuring beautifully styled shots of finished dishes and the Southern home style, as well as Kelsey Barnard Clark's tips for stocking the pantry, entertaining with ease, and keeping your house guest-ready (with or without toddlers). Readers of Magnolia Table by Joanna Gaines and Whiskey in a Teacup by Reese Witherspoon, fans of Kelsey Barnard Clark and her stint on Top Chef , and any home cooks who love cooking and serving Southern food, have a young family, and like to host guests will appreciate these modern homemaking tips, the approachable instruction, and the contemporary repertoire of recipes that brim with flavors of the Deep South. SOUTHERN FOOD IS PERENNIALLY POPULAR: With 100 simple recipes that cover all occasions, plus entertaining tips throughout the book, Southern Grit has wide-ranging appeal for the broad audience of people who love Southern flavors. TOP CHEF WINNER & FAN FAVORITE: Kelsey Barnard Clark is a self-branded "spicy Joanna Gaines." Her personality and talent were showcased on Top Chef , leading her to win the title of Fan Favorite in addition to winning the season overall—only the second time in 16 seasons when that's happened. Perfect for: • Fans of TOP CHEF and Kelsey Barnard Clark • Southerners and fans of Southern cooking • Home cooks who like to host and entertain • Home cooks with young families

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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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Falastin - Sami Tamimi & Tara Wigley Cover Art

Falastin

Falastin A Cookbook by Sami Tamimi & Tara Wigley

A soulful tour of Palestinian cooking today from the Ottolenghi restaurants’ executive chef and partner—120 recipes shaped by his personal story as well as the history of Palestine. JAMES BEARD AWARD NOMINEE • IACP AWARD WINNER • LONGLISTED FOR THE ART OF EATING PRIZE • ONE OF THE BEST COOKBOOKS OF THE YEAR: Forbes, Bon Appétit, NPR, San Francisco Chronicle, Food Network, Food & Wine, The Guardian, National Geographic, Smithsonian Magazine, Publishers Weekly, Library Journal “Truly, one of the best cookbooks of the year so far.”— Bon Appétit The story of Palestine’s food is really the story of its people. When the events of 1948 forced residents from all regions of Palestine together into one compressed land, recipes that were once closely guarded family secrets were shared and passed between different groups in an effort to ensure that they were not lost forever.  In Falastin (pronounced “fa-la-steen”), Sami Tamimi retraces the lineage and evolution of his country’s cuisine, born of its agriculturally optimal geography, its distinct culinary traditions, and Palestinian cooks’ ingenuity and resourcefulness. Tamimi covers the territory between the Mediterranean Sea and the Jordan River—East Jerusalem and the West Bank, up north to the Galilee and the coastal cities of Haifa and Akka, inland to Nazareth, and then south to Hebron and the coastal Gaza Strip—recounting his upbringing with eleven siblings and his decision to leave home at seventeen to cook in West Jerusalem, where he met and first worked with Yotam Ottolenghi.  From refugee-camp cooks to the home kitchens of Gaza and the mill of a master tahini maker, Tamimi teases out the vestiges of an ancient culinary tradition as he records the derivations of a dynamic cuisine and people in more than 130 transporting photographs and 120 recipes, including: • Hassan’s Easy Eggs with Za’atar and Lemon • Fish Kofta with Yogurt, Sumac, and Chile • Pulled-Lamb Schwarma Sandwich • Labneh Cheesecake with Roasted Apricots, Honey, and Cardamom Named after the Palestinian newspaper that brought together a diverse people, Falastin is a vision of a cuisine, a culture, and a way of life as experienced by one influential chef.

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Cooking the Borderlands - Claudette Zepeda Cover Art

Cooking the Borderlands

Cooking the Borderlands Spice and Smoke Between Mexico and the States by Claudette Zepeda

A culinary journey along the Mexican American border, telling the story of its intertwined cultures and communities with more than 100 vibrant, flavor-packed recipes from Top Chef star, Iron Chef Mexico finalist, and Tijuana-San Diego border kid Claudette Zepeda. The Mexican American border has been an inflamed political focal point within the US; at the same time, Mexican food has long been the most popular “ethnic” cuisine in America. A child of the border herself, Claudette Zepeda grew up in both California and Mexico and sees the border as a vibrant, vital, and unique cultural and culinary place. A gifted storyteller and chef, Claudette’s recipes and ruminations humanize border culture through 100 accessible and beloved dishes such as: • Coahuila’s Esquites (Street Corn) • Las Calandrias Caballitos (Chicken Sopes) • Arroz Poblano (Poblano Pepper Creamy Rice) • Camarones al Ajillo (Baja Style Garlic Shrimp) • Capirotada (Bread Pudding)  This is a story of a personal and culinary identity that formed betwixt two cultures, told through recipes, anecdotes, and an irreverent sense of humor. Borderlands details the Mexican dishes Claudette grew up eating and loves, their American counterparts, and how the fluidity and flexibility between the two nations shows us a way of being in the world. With her sophisticated, first-hand perspective of the Mexican American border, immigration, and the feet-in-many-worlds attitude of Border Kid culture, Claudette shines a human light on the imaginary line stretching from California through Texas and shows how vital this place is in American culture.

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Asian Green - Ching-He Huang Cover Art

Asian Green

Asian Green Everyday plant-based recipes inspired by the East by Ching-He Huang

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

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Claudia Roden's Mediterranean - Claudia Roden Cover Art

Claudia Roden's Mediterranean

Claudia Roden's Mediterranean Treasured Recipes from a Lifetime of Travel [A Cookbook] by Claudia Roden

“I could not love this book more. A palpable instant classic, infused with wisdom, generosity, and achievable deliciousness. Every page feels like a blessing.”—Nigella Lawson “Claudia Roden channels the sun and warm glow of the Mediterranean. To read Claudia is to sit at her table, with everything, simply, as it should be. Pull up a chair for the food; stay at the table for the stories.”—Yotam Ottolenghi Join world-renowned food writer Claudia Roden on a culinary journey across the Mediterranean, all from the comfort of your own dinner table. Widely credited with revolutionizing Western attitudes to Middle Eastern and Mediterranean food, Claudia is a living legend. Though best known for her deep dives into cuisines, in this timeless collection of simple, beautiful recipes, she shares the food she loves and cooks for friends and family.  You’ll find tried-and-true favorites from France, Greece, and Spain to Egypt, Turkey, and Morocco, inspired by Claudia’s decades of travel and research throughout the region. The many flavors of the Mediterranean are highlighted in dishes such as Chicken with Apricots and Pistachios, Vegetable Couscous, Eggplant in a Spicy Honey Sauce with Soft Goat Cheese, Bean Stew with Chorizo and Bacon, Plum Clafoutis, and so many more. From appetizers to desserts, Claudia distills a life’s worth of traveling and eating her way through the Mediterranean, presenting a selection of the recipes that she cooks the most often because they bring the most joy.

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Portugal - Anaïs Bourny Delon & Nicolas Lobbestaël Cover Art

Portugal

Portugal Authentic recipes and ingredients by Anaïs Bourny Delon & Nicolas Lobbestaël

'Expect much seafood, many stews and inviting desserts. I made the chocolate mousse with olive oil, and it won't be the last time.' Delicious magazine Explore Portugal's culinary heritage and innovation across 66 recipes in this captivating book. Meet a dozen Portuguese chefs from Lisbon to Porto as they share their unique take on the nation's rich gastronomic traditions. From classic dishes like Caldo Verde, Bacalhau à Brás and Pastéis de Nata to modern creations like Quejidas com Ginja (liquor infused cheesecakes), Portugal features a world of flavours. This book is your passport to savouring the diverse tastes of the oldest country in Europe and includes recommendations for pastelarias, must-visit grocery shops and the most fashionable dining spots. From bistro food to tabernas, modern petiscos to contemporary cuisine, plus Portuguese pastries and cakes and puddings, recipe include: - Grilled scallops and salpicão - Flambéed chouriço - Salt cod fritters - Portuguese seafood rice - Pork stew with clams - Tangy mandarin crème caramels - Pica-pau mushrooms - Pastéis de nata

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The Virginia Housewife (Illustrated Edition) - Mrs. Mary Randolph Cover Art

The Virginia Housewife (Illustrated Edition)

The Virginia Housewife (Illustrated Edition) Methodical Cook by Mrs. Mary Randolph

The Virginia Housewife; Or, Methodical Cook by Mary Randolph is widely recognized as the first regional American cookbook—capturing the flavors, techniques, and traditions of early Southern cuisine. This groundbreaking work presents nearly 500 recipes, blending European heritage with American ingredients and multicultural influences. From okra and gumbo to roasted meats, puddings, and preserves, it offers a rich and authentic portrait of early American cooking. More than a recipe collection, this book is a guide to household management, emphasizing order, precision, and efficiency. It reflects a time when cooking was both a practical necessity and a disciplined art. Inside this beautifully restored and illustrated edition, you will find: Authentic 1824 Southern and early American recipes Classic dishes such as gumbo, curries, and traditional roasts Early examples of American regional cuisine Household management principles and culinary techniques Insights into the cultural influences shaping American food Perfect for culinary historians, collectors of vintage cookbooks, and anyone interested in the origins of American cuisine, this edition brings a foundational work to life for modern readers.

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Korean Made Easy - Seji Hong Cover Art

Korean Made Easy

Korean Made Easy Simple recipes to make from morning to midnight by Seji Hong

Bibimbap. Korean Fried Chicken. Kimchi. Tteokbokki. Ramen. There's no doubt Korean food is delicious - made up of bold flavours and comforting dishes - and now it's easy to cook at home! In Korean Made Easy , Seji Hong demonstrates the simplicity of the country's cuisine and reveals how to create some of its best-loved dishes. All the recipes in this book are simple enough for kitchen novices but are also sure to excite more seasoned cooks, with classics including Beef Bulgolgi and Cold Spicy Noodles , as well as street-food favourites such as Gochujang Chicken Skewers and Korean Corn Dogs . Peppered with fascinating insight to Korean cuisine, culture and history as well as the flavour-packed recipes, Korean Made Easy has everything that fans of Korean culture are looking for. It couldn't be easier to embrace the K-Food wave!

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Turkey and the Wolf - Mason Hereford & JJ Goode Cover Art

Turkey and the Wolf

Turkey and the Wolf Flavor Trippin' in New Orleans [A Cookbook] by Mason Hereford & JJ Goode

JAMES BEARD AWARD NOMINEE • IACP AWARD FINALIST • NEW YORK TIMES BESTSELLER • A fun, flavorful cookbook with more than 95 recipes and Power-Ups featuring chef Mason Hereford’s irreverent take on Southern food, from his awarding-winning New Orleans restaurant Turkey and the Wolf   “Mason and his team are everything the culinary world needs right now. This book is a testimony of living life to the most and being your true self!”—Matty Matheson ONE OF THE BEST COOKBOOKS OF THE YEAR: Los Angeles Times, Saveur, NPR, Vice, Delish, Garden & Gun, Publishers Weekly Mason Hereford grew up in rural Virginia, where his formative meals came at modest country stores and his family’s holiday table. After moving to New Orleans and working in fine dining he opened Turkey and the Wolf, which featured his larger-than-life interpretations of down-home dishes and created a nationwide sensation. In Turkey and the Wolf, Hereford shares lively twists on beloved Southern dishes, like potato chip–loaded fried bologna sandwiches, deviled-egg tostadas with salsa macha, and his mom’s burnt tomato casserole. This cookbook is packed with nostalgic and indulgent recipes, original illustrations, and bad-ass photographs.   Filled with recipes designed to get big flavor out of laidback cooking, Turkey and the Wolf is a wild ride through the South, with food so good you’re gonna need some brand-new jeans.

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