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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99 Simple Gourmet Chinese Dishes - Janet Lee Cover Art

99 Simple Gourmet Chinese Dishes

99 Simple Gourmet Chinese Dishes by Janet Lee

Let the exotic flavors of Asia fill your kitchen with this easy to follow cookbook. Ginger, Soy, Chilies and Garlic are just a few of the simple ingredients that pack a complex punch of flavor to spice up your supper… Recipes include: * Asparagus and Sesame Chicken Soup  * Authentic Fried Rice * Barbecued Lamb Skewers  * Butterfly Shrimp with Snow Pea * Curried Chicken Spring Rolls * Sugared Walnuts * Fired Garlic Chicken  * Prawns Hunan Style.  Wow your friends and family with your newfound culinary skills and become the master of your Asian kitchen domain.  Download Today & Enjoy - Courtesy of MindFull Media.  Free for a limited time!

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French Cooking for Beginners - François de Mélogue Cover Art

French Cooking for Beginners

French Cooking for Beginners 75+ Classic Recipes to Cook Like a Parisian by François de Mélogue

From Paris direct to your table—the complete French cookbook for beginners The French may not have invented cooking, but they certainly have perfected the art of eating well. In this definitive French cookbook that's perfect for beginners, you'll discover how to make the timeless, tasty cuisine served up at French dinner tables and in beloved bistros and brasseries. Author François de Mélogue breaks down classic French cookbook dishes like Duck Confit with Crispy Potatoes, Bouillabaisse, and Coq au Vin into easy-to-follow steps perfect for the newcomer. Along the way, you'll learn how to put together a cheese board any Parisian would be proud of, fry the perfect pommes frites, and pair food and wine like a pro. Let's get cooking the French way! Bon appetit! This essential French cookbook for beginners includes: Classic flavors —Discover more than 75 recipes you'll love, from Steak Tartare to Tarte Tatin. A taste of Paris —Learn to shop like a Parisian and how to prepare 4 classic cocktails from the City of Light. Essential extras —Beyond French cookbook recipes, you'll find 12 tips for souffle success, expert advice on how to make a pan sauce, and a guide to French wines. Classic Parisian cooking comes home in this French cookbook for beginners.

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The Indian Slow Cooker - Anupy Singla Cover Art

The Indian Slow Cooker

The Indian Slow Cooker 70 Healthy, Easy, Authentic Recipes by Anupy Singla

"India's [cuisine] is perhaps best suited to the steady simmer of a slow cooker . . . easy, healthful recipes with traditional flavors. " — Better Homes & Gardens   This updated edition of Anupy Singla's bestselling debut cookbook includes fifteen additional Indian recipes developed specifically for the slow cooker. Since its original publication in 2010, The Indian Slow Cooker has become a touchstone primer for everyone seeking an accessible entry point to cooking authentic, healthy Indian fare at home.   Taking full advantage of the ease and convenience of the slow cooker, these recipes are simpler than their traditional counterparts and healthier than restaurant favorites, as they don't require extra oil and fat. Singla's "Indian Spices 101" chapter introduces readers to the mainstay spices of an Indian kitchen, as well as how to store, prepare, and combine them in different ways.   Among these sixty-five recipes are all the classics—specialties like dal, palak paneer, and aloo gobi—and dishes like butter chicken, keema, and much more. The result is a terrific introduction to healthful, flavorful Indian food made using the simplicity and convenience of the slow cooker.   "Next time you have a hankering for Indian food, don't think take-out. Think ahead. That's the message from Anupy Singla, author of The Indian Slow Cooker who is on a mission to correct misperceptions about Indian food. " — Associated Press   "Because Indian dishes are rich in spices and robust flavors, they stand up well in slow cookers. Singla actually developed the recipes specifically for the slow cooker so the techniques and ingredients work well in the machine. " — Good Housekeeping

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GATHER - Chris Viaud Cover Art

GATHER

GATHER 100 Seasonal Recipes that Bring People Together by Chris Viaud

From James Beard nominee and Top Chef contestant Chef Chris Viaud comes GATHER, featuring recipes that not only bring friends and family together but keep them at the table. Whether you’re hosting a cookbook club night in, or offering a housewarming gift to new neighbors, this mouth-watering cookbook will satisfy all cravings. To Chef Chris Viaud, food is a shared language that allows us to communicate with complete strangers, create lasting memories with friends and family, and get in touch with ourselves. It is the best way to nourish and expand a community. GATHER is a celebration of food’s magical capacity to connect and transform. Featuring 100 recipes that focus on the innovative, accessible, and seasonal cuisine that earned Viaud a James Beard nomination and wowed the judges on Top Chef, this cookbook is centered around the incredible potential in gatherings of all sizes. Inside you’ll find: 100 seasonal appetizersBold and wholesome family-style entreesUnique, eye-catching cocktails perfect for entertainingElegant desserts for all cravingsStunning original photographyTips and techniques that promise to revolutionize your approach in the kitchen  GATHER is perfect gift for: Mother’s day or Father’s day for the chefs in your lifeHost or hostess who enjoy entertainingHousewarming or new homeownersChristmas, birthdays, or other holidays Easy to assemble and satisfying to serve, this repertoire is made for the heart of your home. Foster a deeper appreciation for every aspect of a meal, from those who cultivated the ingredients to the ones who sit beside us at the table. Feel good about what you put on your plate with GATHER.

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Let's Eat - Dan Pelosi Cover Art

Let's Eat

Let's Eat 101 Recipes to Fill Your Heart & Home - A Cookbook by Dan Pelosi

THE INSTANT NEW YORK TIMES BESTSELLER GrossyPelosi is your best friend in the kitchen—actually, he’s family. In his debut cookbook, larger-than-life personality Dan Pelosi offers up a warm hug of home cooking, sharing both comfort food and connection with 101 of his nearest and dearest Italian American recipes. Some have been passed down through his family, and others have been cooked up from scratch—but all are made with love and accompanied by fun, meaningful stories to warm your heart while filling your belly. Read how Bimpy (the 100-year-old grandpa the internet loves to love!) smuggled homemade subs into Yankee Stadium, then craft your ultimate Big Italian Sandwich . Relive the memory of Dan learning how to make his friend’s mom’s stuffed chicken cutlets in their Jersey Shore house (and getting himself adopted into their family), then level up with Prosciutto & Mozzarella–Stuffed Chicken Parm . Learn how Dan’s mom would spring him out of school before the final bell (just to preheat the oven), then make your own Early Dismissal Pot Roast . And rewind to the beginning of Dan’s relationship with his boyfriend, Gus, then recreate the Zabaglione (and the romantic Cheesecake Factory ambiance) that inspired their first “I love you.” In addition to the staple chapters like Eggs, Appetizers, Pasta, Meat & Fish, and Sweets, you’ll also find deep dives on Italian food recipes like Dough and Marinara, presented with hero recipes you can spin into all kinds of deliciousness. (Don’t worry—his viral Vodka Sawce is here!) Also sprinkled throughout this recipe book are Grossy’s Guides to cooking, cleaning, organizing, and everything you need to become intuitive in your kitchen. Approachable and tasty, Dan’s recipes are meant to be shared with the ones you love. Set the table, grab a chair, roll up your sleeves . . . now LET’S EAT! With his warm humor and love for food and cooking radiating off every page, Dan Pelosi is a culinary star in the making. Anyone searching for a new pasta cookbook will find plenty to work with in Dan’s supply of simple “Wednesday night” recipes perfect for weeknight dinners, and the inclusion of his family recipes and traditions make it the perfect Italian cookbook to gift to friends and loved ones.

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Southern Fried - James Villas Cover Art

Southern Fried

Southern Fried More Than 150 recipes for Crab Cakes, Fried Chicken, Hush Puppies, and More by James Villas

Hush puppies, fried chicken, crab cakes—fried food is the soul of Southern cooking and has only grown in popularity in recent years. Like every one of James Villas’s cookbooks, this one is impeccably researched, with flawless recipes, history, and culture. It is filled with gorgeous color photos sure to tempt even health food fanatics, with crispy, crunchy delights in chapters featuring eggs and cheese, seafood, breads, and Southern staples like grits, rice, and potatoes. Today’s deep fryers make frying easier and healthier than ever; it’s as easy as pushing a button, with no risk of splattering oil, and Villas’s expertly written recipes like Sassy Shrimp Puffs, Georgia Bacon and Eggs with Hominy, Country Fried Steak, Turkey Hash Cakes, and Rosemary Pork Chops will ensure perfect results. This isn’t diet food, to be sure, but these are dishes that people love, and it’s safer and healthier than ever to fry without any sacrifice in flavor.

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In the Kitchen with A Good Appetite - Melissa Clark Cover Art

In the Kitchen with A Good Appetite

In the Kitchen with A Good Appetite 150 Recipes and Stories About the Food You Love by Melissa Clark

The New York Times food columnist shares 150 sophisticated but easy-to-prepare delicious dishes and the stories of their creation. "Clark creates for the home cook, making her dishes easy to replicate without special equipment and complicated preparation. Her trademark unassuming writing style, genuine love of food, and wealth of recipes, which cover chicken and meat, cheese, sandwiches, and desserts, are an incredible treat for foodies everywhere." — Publishers Weekly (starred review) "A Good Appetite," Melissa Clark's weekly feature in the  New York Times  Dining Section, is about dishes that are easy to cook and that speak to everyone, either stirring a memory or creating one. Now, Clark takes the same approach that has won her countless fans and applies it to one hundred and fifty delicious, simply sophisticated recipes. Clark prefaces each recipe with the story of its creation—the missteps as well as the strokes of genius—to inspire improvisation in her readers. So when discussing her recipe for Crisp Chicken Schnitzel, she offers plenty of tried-and-true tips learned from an Austrian chef; and in My Mother's Lemon Pot Roast, she gives the same high-quality advice, but culled from her own family's kitchen. Memorable chapters reflect the way so many of us like to eat: Things with Cheese (think Baked Camembert with Walnut Crumble and Ginger Marmalade), The Farmers' Market and Me (Roasted Spiced Cauliflower and Almonds), It Tastes Like Chicken (Garlic and Thyme–Roasted Chicken with Crispy Drippings Croutons), and many more delectable but not overly complicated dishes. In addition, Clark writes with Laurie Colwin–esque warmth and humor about the relationship that we have with our favorite foods, about the satisfaction of cooking a meal where everyone wants seconds, and about the pleasures of eating. From stories of trips to France with her parents, growing up (where she and her sister were required to sit on unwieldy tuna Nicoise sandwiches to make them more manageable), to bribing a fellow customer for the last piece of dessert at the farmers' market, Melissa's stories will delight any reader who starts thinking about what's for dinner as soon as breakfast is cleared away. This is a cookbook to read, to savor, and most important, to cook delicious, rewarding meals from. "Melissa Clark's recipes are as lively and diverse as ever, drawing on influences from Marrakech to Madrid to the Mississippi Delta. She has her finger on the pulse of how and what America likes to eat." —Tom Colicchio, author of  Craft of Cooking

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Instant Ramen Kitchen - Peter J. Kim Cover Art

Instant Ramen Kitchen

Instant Ramen Kitchen 40+ Delicious Recipes That Go Beyond the Packet by Peter J. Kim

Named a Best Cookbook of Summer 2025 by Bon Appetit and Epicurious “This is a joyful deep dive into a pantry staple . . . Kim breaks down instant ramen’s innovative invention, explores its historical context, shares his steps for how to make any packet your own, gives you a field guide to the most iconic brands, and more.”—Epicurious A delightful deep dive into the versatility of instant ramen, this umami-rich instruction manual with 40+ international recipes will help you become a better chef and get creative in the kitchen using a classic comfort food slurped around the world. Instant ramen, while a seemingly simple dish straight out of the packet, is the quintessential blank canvas to practice improvising in the kitchen. Ready in ten minutes and a forgiving partner due to its baseline deliciousness, a bowl of tasty noodles results from any experimentation, no matter how far-flung. Author Peter J. Kim breaks down his philosophies on creating perfect harmony in your bowl through 40+ transformative recipes, a fool-proof methodology, an instant ramen flavor wheel, and robust pantry recommendations, plus a field guide to different ramen varieties and flavor profiles. For those in search of even more ways to think outside the packet, Instant Ramen Kitchen is complete with unique comfort food recipes from all corners of the globe that demonstrate the beloved noodle’s versatility and flavor-enhancing qualities, including: Xi’an-style Cumin Lamb Ramen Budae Jjigae (Korean Army Stew) Ramen alla Marinara Ramen Fideuà (Catalan Noodle Paella) B.E.C. Ramen (Bacon, Egg, and Cheese) After helping you perfect the basics, Kim offers a peek inside his own improvisations that have resulted in nourishing, delicious, and soul-satisfying meals that are great to enjoy any time of day. Following his example, it’s time to let the flavorful fun begin, creating your own unique ramen masterpieces. ALWAYS IN THE MOOD FOR COMFORT FOOD: Over 100 billion servings of instant ramen are consumed worldwide each year. And everyone loves to weigh in with their favorite preparation: Kylie Jenner likes it with butter and garlic powder. David Chang puts Pecorino Romano in his cooking liquid. Astronauts even eat them in space! Join the crowd with this practical and inspiring guide to noodlicious culinary exploration. LEARN TO COOK: Here is everything you need to learn to cook using a beloved and familiar product. It's easy, versatile, and affordable, making it the perfect dish to experiment with. The stakes are low if you mess up: you haven't spent more than twenty minutes or $20, but you've gained a world of knowledge in the kitchen. EASY GIFTING: This is the perfect gift for the ramen-loving people in your life. Part nerdy deep dive, part fun-filled celebration, it makes a great present or self-purchase any time of year, from the cold-weather holidays and springtime graduations to housewarmings for new owners or renters and inspiration for people looking to jazz up a weekly meal. Perfect for: Noodle lovers and anyone who likes ramen, Asian cuisine, and comfort foods Home cooks and dorm dwellers Novice and experienced cooks who enjoy preparing quick and easy meals Parents who enjoy cooking with their kids Gift-giving for birthday, graduation, holidays, housewarming, wedding shower, or any occasion

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The Barefoot Contessa Cookbook - Ina Garten Cover Art

The Barefoot Contessa Cookbook

The Barefoot Contessa Cookbook by Ina Garten

Ina Garten celebrates the 25th anniversary of her first cookbook with a special anniversary edition. The Barefoot Contessa Cookbook is the book that kicked off America’s obsession and love for Ina Garten. When it was originally published, Ina was known for the delicious food she prepared at her gourmet shop in the Hamptons, called The Barefoot Contessa. After running it for more than twenty years, Ina sold her shop and decided to try her hand at writing a cookbook. The Barefoot Contessa Cookbook was born. Packed with fabulous, easy recipes that won her a loyal following, this instant classic includes time-honored favorites like Ina’s Perfect Roast Chicken , a creamy French Potato Salad , and irresistibly fluffy Coconut Cupcakes . Ina reveals her secrets for entertaining with ease and style, sharing plenty of make-ahead tips for to take the stress out of having people over. Crab Cakes with Rémoulade Sauce can be stored overnight in the refrigerator and sautéed just before the guests arrive. Cheddar Corn Chowder can be made days ahead, reheated, and served with a salad and bread for a delicious autumn lunch. The batter for the Raspberry Corn Muffins can be mixed a day before and popped into the oven just before breakfast. Featuring a new jacketed cover, a new foreword from Ina, and updated recipes, this twenty-fifth anniversary edition is a must-have cookbook for Ina fans, whether they’ve been collecting her cookbooks and watching her shows for decades or they’re discovering The Barefoot Contessa Cookbook for the first time.

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The Art of Jacques Pépin - Jacques Pépin Cover Art

The Art of Jacques Pépin

The Art of Jacques Pépin Favorite Recipes and Paintings from My Life in the Kitchen by Jacques Pépin

In celebration of legendary chef Jacques Pépin’s legacy and two premier passions in life, a stunning, curated collection of his favorite recipes and signature artworks. Just in time for his 90th birthday, The Art of Jacques Pépin celebrates master chef Jacques Pépin and his life of cooking and painting, with 99 of his all-time favorite and most-cooked recipes paired with pieces of his signature artworks spanning the last 60 years. Chapters cover all courses for a satisfying meal at home, including desserts, and his artworks are thoughtfully curated accordingly.  The recipes are authentic Pépin essence—timelessly classic, delicious, and surprisingly achievable, including: Bread and Onion SoupRadicchio Salad with Garlic DressingStew of Spring VegetablesBaked Salmon with Pesto ButterChicken Legs with YamsPork Roast with RatatouilleChocolate Soufflé    Oranges in Caramel A true creative expression of Jacques Pépin, this beautifully illustrated cookbook will inspire you to cook and create as Jacques does. As Jacques Pépin always signs off, happy cooking.

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Heartland Masala - Jyoti Mukharji, Auyon Mukharji, Olivier Kugler & Kevin Miyazaki Cover Art

Heartland Masala

Heartland Masala An Indian Cookbook from an American Kitchen by Jyoti Mukharji, Auyon Mukharji, Olivier Kugler & Kevin Miyazaki

Heartland Masala pairs 99 recipes from Indian cooking instructor Jyoti Mukharji with cultural and historical essays by her son Auyon Mukharji. An effervescent celebration of Indian cuisine and the American immigrant experience, this beautiful cookbook is playful, informative, and utterly original. " Heartland Masala is a joyful, inspiring cookbook that shows off the dazzling culinary inventiveness of an appealing mother-son cooking duo. " —Foreword Reviews, Starred Review Filled with rich storytelling, stunning visuals, and a blend of modern and traditional dishes, this book is both a heartfelt portrait of one Midwestern family and a practical guide to cooking incredible Indian meals at home. Here’s what makes Heartland Masala special: • Delicious, Accessible Recipes — 99 carefully tested dishes bring Indian flavors into your kitchen, with ingredients and methods tailored for American home cooks. • Cultural Essays & Family Stories — Fresh, insightful, and often humorous essays explore the immigrant cooking philosophy, the Mukharjis’ mother-son dynamic, and the many quirks of Indian culinary history. • Illustrations & Stunning Photography — A 32-page full-color photo insert plus original art make this a gorgeous centerpiece for your kitchen or coffee table. • Step-by-Step Guidance — Jyoti and Auyon include illustrations that demystify complex techniques, along with spice shopping tips to build confidence and skill. A feast for culturally curious readers and adventurous cooks alike, Heartland Masala is unlike any Indian cookbook you’ve seen before.

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Jew-Ish - Jake Cohen Cover Art

Jew-Ish

Jew-Ish A Cookbook by Jake Cohen

The New York Times– bestselling cookbook of fresh takes on classic Jewish recipes from a chef who is "the creative, youthful future of Jewish food" (Joan Nathan, James Beard Award-winning author of King Solomon's Table ). When you think of Jewish food, a few classics come to mind: chicken soup with matzo balls, challah, maybe a babka if you're feeling adventurous. But as food writer and nice Jewish boy Jake Cohen demonstrates in his debut cookbook, Jewish food can be so much more. In Jew-ish , Jake reinvents the food of his Ashkenazi heritage and draws inspiration from his husband's Persian-Iraqi traditions to offer recipes that are modern, fresh, and enticing for a whole new generation. Imagine the components of an everything bagel wrapped into a flaky galette latkes dyed vibrant yellow with saffron for a Persian spin on the potato pancake, best-ever hybrid desserts like Macaroon Brownies and Pumpkin Spice Babka! Jew-ish features elevated, yet approachable classics along with innovative creations, such as: Jake's Perfect ChallahRoasted Tomato BrisketShort Rib CholentIraqi Beet Kubbeh SoupCacio e Pepe RugelachSabich Bagel SandwichesMatzo Tiramisu. Jew-ish is a celebration of a rich and vibrant history, a love story of blending cultures, and an invitation to gather around the table and create new memories with family, friends, and loved ones. "Jake's recipes are memorable, packed with flavor, and filled with joy." —Michael Solomonov, chef and co-owner of Zahav " Jew-ish is packed with the kind of bright flavors that will make any meal a party." —Molly Yeh, Food Network host of Girl Meets Farm and author of Sweet Farm "A rambunctiously uplifting book, vibrantly full of warmth, joy, and deliciousness." —Nigella Lawson, award-winning author of Nigella Bites

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Indian 101 - Karan Gokani Cover Art

Indian 101

Indian 101 Real Indian Recipes Made Simple by Karan Gokani

'An incredible book, full of flavour, on one of the most exciting cuisines in the world. A must for anyone who enjoys Indian food.' TOM KERRIDGE 'What a beautiful book. Karan is the perfect guide to help you cook incredible Indian food at home.' JAMIE OLIVER 'Karan reveals the geographic soul of Indian cooking while keeping our weeknight sanity intact. This is cooking that's practical, varied, and utterly genuine.' YOTAM OTTOLENGHI Indian 101 introduces beginners and seasoned home cooks to Indian recipes in a simple and intuitive way, making real Indian home cooking enjoyable for everyone. Mumbai-born food writer and chef Karan Gokani's easy-to-follow recipes are packed with flavour and introduce you to the breadth of dishes that this amazing country has to offer. As you cook from the book, you will begin to associate curry leaves and coconut milk with the south of India, dairy with the north, mustard oil with the east, and vegetarian delicacies with Gujarat in the west. Karan gives tips and hacks to make the trickier methods quicker and easier to follow at home without compromising on authenticity or taste. There are air fryer methods, tray-bake alternatives and ingredient variations to help you flex your cooking methods while remaining true to the unique and hugely diverse Indian traditions. Indian 101 is your go-to cookbook for exciting weekday meals as well as shareable weekend feasts. 'Brilliant, easy-to-follow recipes that are a joy to eat.' ANGELA HARTNETT

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Chef Paul Prudhomme's Louisiana Tastes - Paul Prudhomme Cover Art

Chef Paul Prudhomme's Louisiana Tastes

Chef Paul Prudhomme's Louisiana Tastes Exciting Flavors from the State that Cooks by Paul Prudhomme

Chef Paul Prudhomme's Louisiana Kitchen is an exciting exploration of the new flavors that have made Louisiana cooking even better. Chef Paul Prudhomme put Louisiana cooking on the map. Now Chef Paul returns to his culinary roots to show us how Louisiana cooking has evolved. Today, the culinary influences of Asia, Latin America, the Middle East, and many other cuisines are being integrated into "traditional" Louisiana cooking. Chef Paul explores how Louisiana cooks have incorporated such newly available ingredients as lemongrass, fresh tamarind, and papaya into their dishes. As Chef Paul says, any Louisiana cook worth his or her salt will work with what's available — familiar or not — and turn it into something delicious. Andouille Spicy Rice gets its zing! from chipotle and pasilla chile peppers, and Roasted Lamb with Fire-Roasted Pepper Sauce is flavored with jalapeno peppers and fennel. Classic jambalaya, etouffee, and gumbo are reinvented with such far-flung ingredients as star anise, cilantro, yuca, plantain, and mango. Some text and images that appeared in the print edition of this book are unavailable in the electronic edition due to rights reasons.

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Ed Mitchell's Barbeque - Ed MItchell, Ryan Mitchell & Zella Palmer Cover Art

Ed Mitchell's Barbeque

Ed Mitchell's Barbeque by Ed MItchell, Ryan Mitchell & Zella Palmer

James Beard Finalist A celebration of the history and tradition of whole-hog barbeque from the “most famous” pitmaster in North Carolina Named one of the Best Cookbooks of the Year by NPR, Publishers Weekly and The Local Palate: Food Culture of the South Ed Mitchell’s journey in the barbeque business began in 1991 with a lunch for his mama, who was grieving the loss of Ed’s father. Ed drove to the nearby Piggly Wiggly to buy a thirty-five-pound pig—that’s a small one—and fired up the coals. As smoke filled the air and the pork skin started to crackle, the few customers at the family bodega started to inquire about lunch and what smelled so good. More than thirty years later, Ed is known simply as “The Pitmaster” in barbeque circles and is widely considered one of the best at what he does. In his first cookbook, a collaboration with his son, Ryan, and written with Zella Palmer, Ed explores the tradition of whole-hog barbeque that has made him famous. It’s a method passed down through generations over the course of 125 years and hearkens back even further than that, to his ancestors who were plantation sharecroppers and, before that, enslaved. Ed is one of the few remaining pitmasters to keep this barbeque tradition alive, and in Ed Mitchell’s Barbeque, he will share his methods for the first time and fill in the unwritten chapters of the rich and complex history of North Carolina whole-hog barbeque. From cracklin to hush puppies, fried green tomatoes to deviled eggs, okra poppers, skillet cornbread, potato salad, and pickled pigs’ feet, Ed Mitchell’s Barbeque is filled with delicious and essential recipes honed over decades. And, of course, there is the barbeque—mouth-watering baby back ribs, smoked pork chops, backyard brisket, and barbequed chicken—all paired with lively and warmly told stories from the Mitchell family. Ed Mitchell’s Barbeque is rich with the history of Wilson, North Carolina, and yet promises to bring barbeque to the next level. 

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The Everything Green Mediterranean Cookbook - Peter Minaki Cover Art

The Everything Green Mediterranean Cookbook

The Everything Green Mediterranean Cookbook 200 Plant-Based Recipes for Healthy—and Satisfying—Weight Loss by Peter Minaki

Take the Mediterranean diet to the next level of health with these 200 plant-based, whole food recipes to get you feeling your healthiest. The Mediterranean diet centers around fresh vegetables and fruits, whole grains, olive oil, seafood and lean meats, and nuts and has been the most popular diet for reducing harmful inflammation, avoiding diseases, and losing weight. Already one of the best diets on the planet, there is a way to increase the benefits—by simply removing most or all meat and animal products. With these 200 vibrant and healthy recipes, The Everything Green Mediterranean Cookbook will guide you as you move towards a healthier lifestyle—one delicious meal at a time.

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Russ & Daughters - Niki Russ Federman, Josh Russ Tupper & Joshua David Stein Cover Art

Russ & Daughters

Russ & Daughters 100 Years of Appetizing by Niki Russ Federman, Josh Russ Tupper & Joshua David Stein

From the legendary New York destination for Jewish appetizing, a beautiful and inspiring cookbook that encompasses history, tradition, and absolutely delicious food In 1907, a Jewish immigrant named Joel Russ landed in New York City, where he took a pushcart of herring and built a legacy that would pass down through fathers and daughters (and sons and husbands and wives) for more than a hundred years. Four generations later, the ancestral heart of Russ & Daughters continues to bustle on the Lower East Side, with three more locations throughout the city. Over the course of a century, Russ & Daughters has fed hundreds of thousands of customers, many considering a visit to the original shop on East Houston a family tradition, weekly ritual, or New York experience. Now, for the first time, Russ & Daughters brings its world-famous institution into readers’ homes. Its rich history is told through insider anecdotes from the family and characters on both sides of the counter; illuminating guides to its most famed offerings—smoked salmon, sable, sturgeon, herring, and caviar; and more than 100 cherished recipes for favorite foods like latkes, matzo ball soup, babka, and bagels, among many others. Nothing can ever replace the experience of taking a number, kibbitzing with a slicer, waiting in line, and ordering your whitefish or belly lox. Yet this book captures some of that infectious Russ & Daughters appetizing spirit, and most importantly, brings families and friends together around the table.

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Eat Small Plates - Ben Siman-Tov & Zikki Siman-Tov Cover Art

Eat Small Plates

Eat Small Plates Vibrant, Shareable Dishes for Daily Joy by Ben Siman-Tov & Zikki Siman-Tov

The dynamic couple behind @BenGingi share their favorite mix-and-match-ready recipes for effortless everyday dining and easy hosting From a serendipitous meeting on a street corner in a tiny town in the Italian Alps to their food studio at the heart of the East Village in New York City, Ben and Zikki have been on a culinary adventure since the very moment they met. Ben’s first gift to Zikki? A half loaf of beetroot sourdough. And their first date? Zikki taught Ben to make potato varenyky, secretly prepping him to help her make 1,000 for an event the following week! These days, with not a moment to spare, they happily host friends and family and run a sought-after catering business in New York City. Their debut cookbook, Eat Small Plates, is an ode to a style of eating at the heart of their lived experiences together: traveling, creating a family, and building beautiful lasting friendships wherever a meal can be shared. Here, they offer their favorite small plate recipes for greater joy and connection every day. Ben’s knack for vibrant Israeli flavors and Zikki’s passion for shareable, soul-warming Ukrainian-inspired dishes combine in Eat Small Plates to create bold and exciting recipes for every dinner or gathering. With favorites such as Ben’s freshly baked Pita, Zikki’s crunchy chopped Jeweled Celery Salad, and creamy Cashew Basil dip, this ultimate hosting cheat sheet helps home cooks transform simple ingredients into beautiful, intentional dishes. Ben and Zikki share essential cooking techniques—from charring an eggplant to incorporating pickling into your daily routine—and even tips for those who don’t want to cook at all (but still want to host!). This book is a celebration of the feast-ready lifestyle, and a guide to spreading love through food.

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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

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 breakfasts Macaroni 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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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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Natasha's Kitchen - Natasha Kravchuk Cover Art

Natasha's Kitchen

Natasha's Kitchen 100+ Easy Family-Favorite Recipes You'll Make Again and Again: A Cookbook by Natasha Kravchuk

NEW YORK TIMES BESTSELLER • An inviting collection of more than 100 trusted, budget-friendly recipes for every meal and occasion from the creator of the wildly popular website Natasha’s Kitchen. “With delicious recipes and fun entertaining ideas, you’ll find inspiration and joy on every page.”—Jennifer Segal, author and creator of Once Upon a Chef In 1989, four-year-old Natasha Kravchuk and her family entered the United States as refugees from Ukraine. Her mother was an amazing cook and spoiled her family with delicious meals, so Natasha never learned how to cook until she got married and had her own family to nurture. In 2009, she began blogging about the joy she discovered in creating and sharing recipes. Her audience exploded, connecting with her warmth and willingness to share both her triumphs and failures in the kitchen. In Natasha’s Kitchen , she shares 100+ family-friendly, foolproof recipes anyone can whip up on even the busiest weeknight. From Salmon Piccata and Turkey Meatball Soup to Crispy Bacon Jalapeno Poppers as well as traditional Ukrainian recipes passed down from her mother like classic Borscht and her famous Pierogis , Natasha’s family-friendly recipes are made with easy-to-find ingredients and have been thoroughly tested. And because she loves to have her large extended family and friends over, there are also menus for sharing and easy entertaining—from a taco bar to a chili bar to the ultimate cheese board. With a warm and encouraging voice, accompanied by beautiful, mouthwatering photographs, readers are offered a glimpse into Natasha’s life as she does what she enjoys most: cooking for her loved ones.

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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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Classico e Moderno - Michael White & Andrew Friedman Cover Art

Classico e Moderno

Classico e Moderno Essential Italian Cooking: A Cookbook by Michael White & Andrew Friedman

NAMED ONE OF THE BEST BOOKS OF THE YEAR BY PUBLISHERS WEEKLY Having won or been nominated for just about every known prestigious culinary award, Michael White is hailed by food critics as the next great hero of Italian gastronomy. His reach extends around the globe with a clutch of acclaimed fine dining restaurants, including Marea, Ai Fiori, Osteria Morini, and pizzeria Nicoletta.   Now, in Classico e Moderno, White brings his passion for authentic Italian cuisine to the home kitchen, with recipes—nearly 250—that cover both the traditional and contemporary dishes of the region. In the “Classico” portion, White shares such iconic dishes as Meatballs Braised in Tomato Sauce; Pasta and Bean Soup; Cavatelli with Lamb Ragù and Bell Peppers; and Roasted Pork Leg with Rosemary and Black Pepper. The “Moderno” chapters feature recipes that have put White’s restaurants on the map, including Chicken Liver Crostini with Marsala-Braised Onions; Fusili with Red Wine–Braised Octopus and Bone Marrow; and Veal Chops with Roasted Endive and Pancetta Cream Sauce.   Both the Classico and Moderno sections offer ideas for your whole meal: first courses (Vitello Tonnato, Garganelli with Caviar Cream ), soups (Zuppa di Baccalá, White Bean Soup with Sautéed Shrimp), pastas (Tortellini alla Panna, Ricotta and Swiss Chard Tortelli), main courses (Pollo alla Diavola, Braised Lamb Shanks with Farrotto), and desserts (Crostata di Ricotta, Panna Cotta with Meyer Lemon–Basil Sorbet and Almond Milk Froth), as well as salads, pizzas, and basic formulas for pesto, stocks, and vinaigrettes. Including personal notes and anecdotes about White’s early sojourn in Italy and his flavorful career, Classico e Moderno will give you all the tools, tips, and tricks you need to cook tantalizing Italian dishes with the confidence of a seasoned chef. Praise for Michael White and Classico e Moderno   “A masterpiece of culinary acumen and perfection in presentation . . . White once again sublimely deals with his cuisine of choice—Italian. In an attempt to bridge the gap between classic and modern, this chef extraordinaire offers the reader an experience in beauty and taste. . . . This book is a testament to both the importance/influence of Italian cuisine and to the rich and varied experiences its ingredients and tradition still have to offer.” — Publishers Weekly (starred review)   “Exceedingly appealing . . . [Michael White] is one of the great chefs of modern Italian food in this country, and in Classico e Moderno he teaches us enough so that we can try to follow in his footsteps.” — Vogue   “Hugely ambitious . . . White is one of a number of rising chefs here who aren’t Italian but have felt the freedom to refresh the concept of Italian food.” —Associated Press   “The future of Italian gastronomy, thanks to the spectacular inventiveness he brings to modernizing the world’s most popular cuisine.” — Gotham “I’ve watched and tasted as Michael White has matured into his current position as one of the preeminent stewards and pioneers of Italian culinary tradition in America. Even his signature modern dishes are as relatable as the classics—and are perhaps even destined to be deemed classics in their own right some day.” —Thomas Keller , from the Foreword “Michael White has, in very short order, grabbed the Italian food crown for New York City.” —Anthony Bourdain

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Ad Hoc at Home - Thomas Keller Cover Art

Ad Hoc at Home

Ad Hoc at Home by Thomas Keller

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

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My Mexican Kitchen - Eva Longoria Cover Art

My Mexican Kitchen

My Mexican Kitchen 100 Recipes Rich with Tradition, Flavor, and Spice: A Cookbook by Eva Longoria

A celebration of Mexican ingredients and traditions—plus 100 favorite recipes—from Eva Longoria While hosting Searching for Mexico on CNN, Eva Longoria reconnected with her Mexican roots and tasted iconic Mexican dishes like meat-stuffed Chiles en Nogada draped in a creamy walnut sauce and the Yucatán classic Pollo Asado, made with an aromatic garlic-citrus-achiote paste. In My Mexican Kitchen, she embraces the techniques and flavors she discovered and brings them home to her Southern California kitchen. From dishes based on long-heeded Aztec traditions like Chicken Enchiladas with Salsa Verde to her Tia Elsa’s Pork and Red Chile Tamales and Conchas that remind her of Mexico City, each recipe offers a delicious tribute to Mexican food and flavors.    In addition to recipes for Enfrijoladas, White Pozole, Shrimp Aguachile, Cheesy Tacos de Fideo with Chorizo, and Butternut Squash with Coconut Oil and Cayenne, Eva dives into the backstory of many key Mexican ingredients from vanilla to agave. Alongside recipes that are masa-based like gorditas and sopes, she writes about the history of maiz and masa, nixtamalization, and the commercialization of corn, and she speaks to tequila production and traditions prior to showcasing not one but three recipes for margaritas.    Eva’s genuine love for cooking and culinary-related history along with her pride for her heritage shine on every page of this beautiful, meaningful, and delectable cookbook.

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My Two Souths - Asha Gomez & Martha Hall Foose Cover Art

My Two Souths

My Two Souths Blending the Flavors of India into a Southern Kitchen by Asha Gomez & Martha Hall Foose

~i> From award-winning chef and restaurateur Asha Gomez comes this collection of recipes that fuse together the "Two Souths" that are near and dear to her heart: the beloved cuisine of Southern India, and the downhome tastes of the American South. My Two Souths takes you on a culinary journey with Chef Asha Gomez, from her small village in the Kerala region of southern India to her celebrated restaurants in Atlanta, and on into your kitchen. Her singular recipes are rooted in her love of Deep-South cooking, as well as the Southern Indian flavors of her childhood home. Recipes include: Kerala Fried Chicken and WafflesBlack Cardamom Smothered Pork ChopVivid Tomato and Cheese PieMasala Lamb Burgers with Mint ChutneyThree Spice Carrot Cake Written with James-Beard award winning cookbook writer Martha Hall Foose.

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Company - Amy Thielen Cover Art

Company

Company The Radically Casual Art of Cooking for Others by Amy Thielen

One of Food & Wine's Best Cookbooks of Fall 2023 • One of NPR's 2023 "Books We Love" • An Epicurious Best Cookbook of 2023 • A Good Housekeeping Best New Cookbook of 2023 • One of Wired's Best Cookbooks of 2023 • One of WBUR Here & Now's Best Cookbooks of 2023 • One of Boston Globe's Best Cookbooks of 2023 • One of Wine Country's Best Cookbooks of 2023 From beloved writer and cook Amy Thielen comes a year of inventive recipes and twenty menus for the “let’s do it at my house” set—and those who aspire to it. In her much-anticipated follow-up to The New Midwestern Table, Amy writes, “no one will ever care about the food as much as you and I do.” Company will have you rethinking the way you entertain, throwing dinner parties that are less formal, more frequent, and as fun for the cook as for the guests. Preaching leniency, not-guilty pleasures, and the art of making it in advance, Amy soothes the most common party anxieties one by one. Her reflections on writing menus, produce shopping, and how to time a meal are novel but timeless. Not afraid of meat (but obsessed with vegetables), these 125 loyal recipes are arranged in menu form—from intimate dinner parties to larger holiday feasts to parties that serve up to twenty. With a feast of gorgeous photography and plenty of down-in-the-pan cooking nerdery, Company encourages a return to the habit, and the joy, of cooking for family and friends.

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Ethan Stowell's New Italian Kitchen - Ethan Stowell & Leslie Miller Cover Art

Ethan Stowell's New Italian Kitchen

Ethan Stowell's New Italian Kitchen Bold Cooking from Seattle's Anchovies & Olives, How to Cook a Wolf, Staple & Fancy Mercantile, and Tavolata [A Cookbook] by Ethan Stowell & Leslie Miller

Welcome to Ethan Stowell’s New Italian Kitchen --not so much a place as a philosophy. Here food isn’t formal or fussy, just focused, with recipes that honor Italian tradition while celebrating the best ingredients the Pacific Northwest has to offer. We’re talking about a generous bowl of steaming handmade pasta--served with two forks for you and a friend. Or perhaps an impeccably fresh crudo, crunchy cucumber and tangy radish accenting impossibly sweet spot prawns. Next up are the jewel tones of a beet salad with lush, homemade ricotta, or maybe a tangle of white beans and clams spiked with Goat Horn pepper--finished off with a whole roasted fish that begs to be sucked off the bones. Oh, some cheese, a gooseberry compote complementing your Robiola, or the bittersweet surprise of Campari sorbet.    This layered approach is a hallmark of Ethan’s restaurants, and in his New Italian Kitchen, he offers home cooks a tantalizing roadmap for re-creating this style of eating. Prepare a feast simply by combining the lighter dishes found in “Nibbles and Bits”—from Sardine Crudo with Celery Hearts, Pine Nuts, and Lemon to Crispy Young Favas with Green Garlic Mayonnaise —or adding recipes with complex flavors for a more sophisticated meal. Try the luscious Corn and Chanterelle Soup from “The Measure of a Cook;” or the Cavatelli with Cuttlefish, Spring Onion, and Lemon from “Wheat’s Highest Calling.” Up the ante with a stunning Duck Leg Farrotto with Pearl Onions and Bloomsdale Spinach from “Starches to Grow On,” or choose one of the “Beasties of the Land,” like Skillet-Roasted Rabbit with Pancetta-Basted Fingerlings . Each combination will nudge you and your guests in new, unexpected, and unforgettable directions.   Every page of Ethan Stowell’s New Italian Kitchen captures the enthusiasm, humor, and imagination that make cooking one of life’s best and most satisfying adventures. It’s got to be good--but it’s also got to be fun.

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The Union Square Cafe Cookbook - Danny Meyer & Michael Romano Cover Art

The Union Square Cafe Cookbook

The Union Square Cafe Cookbook 160 Favorite Recipes from New York's Acclaimed Restaurant by Danny Meyer & Michael Romano

The award–winning restaurant offers recipes revealing "what goes into the restaurant's mingling of French, Italian and other cuisines. . . . [I]mpressive" ( Publishers Weekly ). Union Square Cafe serves some of the most imaginative, interesting, and tasty food in America. Now its devoted fans can savor the restaurant's marvelous dishes, trademark hospitality, and warm decor at home. Offered are recipes for 160 of Union Square Cafe's classic dishes, from appetizers, soups, and sandwiches to main courses, vegetables, and desserts. Hot Garlic Potato Chips, Porcini Gnocchi with Prosciutto and Parmigiano Cream, Grilled Marinated Fillet Mignon of Tuna, Herb-Roasted Chicken, Eggplant Mashed Potatoes, and Baked Banana Tart with Caramel and Macadamia Nuts are some of the all-time favorites included in this long-awaited collection. Amateurs and pros alike will find the dishes here as accessible as they are irresistible. Beyond just providing recipes,  The Union Square Cafe Cookbook  inspires confidence in home cooks by sharing Michael Romano's tips for success. Danny Meyer's wine suggestions, inspired by the restaurant's remarkable cellar, accompany almost every recipe. Folks will still go out of their way to eat at Union Square Cafe, but this cookbook—filled with the restaurant's vitality, warm artwork, and tempting recipes—ensures that its pleasures are as close as your bookshelf. "The mix of Mediterranean cuisines, with occasional Asian overtones, yields pleasant surprises." — Booklist "I know of no other restaurant in America where I have enjoyed more innovative, satisfying, and delicious meals than at Union Square Cafe and now I have the next best thing to eating there—the recipes!" —Robert M. Parker Jr.

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Just Married - Caroline Chambers Cover Art

Just Married

Just Married A Cookbook for Newlyweds by Caroline Chambers

Put your kitchen registry items to good use with this happily-ever-after cookbook for two that contains 130 recipes to celebrate a new marriage. Whether it's experimenting in the kitchen or perfecting the classics, newlyweds can create cherished traditions around the table. Filled with recipes perfect for spending leisurely days cooking with your loved one, entertaining ideas for family and friends, and plenty of options for quick and satisfying weeknight dinners, this book is a sweet and practical resource for modern couples. Author Caroline Chambers shares stories from her first years of marriage and tips on weekly meal planning, pantry staples, and handy kitchen tools, everything needed to build a new kitchen together. This heartfelt collection of recipes and advice fosters everyday romance and inspires traditions, making this a joyfully welcome wedding or engagement present for the happy couple.

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In the Royal Manner - Paul Burrell Cover Art

In the Royal Manner

In the Royal Manner Expert Advice on Etiquette and Entertaining from the Former Butler to Diana, Princess of Wales by Paul Burrell

After two decades of working intimately with the royal family, Paul Burrell shares the best kept secrets to royal entertaining. Paul Burrell has worked in the service of the royal family for 22 years, working his way up from footman to the Queen, to Princess Diana's personal butler at both Highgrove and Kensington Palace.  Armed with this knowledge and experience, Burrell covers all aspects of throwing the perfect party or dinner party for all occasions: invitations, place settings, menus, recipes, napkin folds, and the art of giving a toast. Featuring the rules of etiquette that set the standard at Buckingham Palace, color photographs of proper place settings and decorations, and favorite recipes of the royals, this is the comprehensive bible of entertaining at home.

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Easy Chinese Cookbook - Chris Toy Cover Art

Easy Chinese Cookbook

Easy Chinese Cookbook Restaurant Favorites Made Simple by Chris Toy

Takeout made in—Eighty-five+ classic Chinese dishes you can make at home with easily accessible, healthy, and budget-friendly ingredients! Now you can capture the flavors of Chinatown in your own kitchen. This Chinese cookbook makes it quick and easy to prepare Chinese takeout favorites at home with beginner-friendly recipes that anyone can master. From appetizers to desserts and everything in between, learn how to make classics like Egg Rolls, Hot and Sour Soup, Orange Chicken, Kung Pao Beef, Shrimp Lo Mein, and Sweet Egg Custard Dessert. These step-by-step recipes use simple, affordable, everyday ingredients you can find at most grocery stores and don't require lengthy prep work or complicated cooking techniques. This Chinese cookbook includes: An intro to Chinese cooking —Unlock the flavors of China with detailed information about regional flavor bases, essential ingredients and equipment lists, and tips for making Chinese cooking easy. Home takeout menus —Explore convenient pre-planned menus for DIY Dim Sum, a Chinese New Year Feast, Sichuan Night, Classic Cantonese Takeout, and Vegetarian and Vegan Takeout. Recipe tips and labels —Find weeknight-friendly recipes quickly with labels for dishes that take thirty minutes or less to prepare, plus recipe-specific suggestions for taking your culinary creations to the next level. Make authentic, restaurant-quality Chinese meals in the comfort of your own kitchen with help from the Easy Chinese Cookbook .

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Mediterranean Air Fryer - Katie Hale Cover Art

Mediterranean Air Fryer

Mediterranean Air Fryer 95 Healthy Recipes to Fry, Roast, Bake and Grill by Katie Hale

Air fry your way to a healthier Mediterranean lifestyle starting today Whether it's fried favorites or grilled classics, air fryers allow you to enjoy the food you want without breaking from your diet goals. The Mediterranean Air Fryer cookbook is your go-to guide to eating delicious and healthy Mediterranean diet recipes with a crispy twist. It offers a Mediterranean dish for every meal and occasion! From breakfast frittatas and whole-wheat baked goods to seared tuna steaks, the Mediterranean Air Fryer has you covered. Along with an overview of the health benefits of the Mediterranean diet, you'll learn how the air fryer works, what cooking essentials to keep in the kitchen, and tips for cleaning and care. Sticking with a healthy Mediterranean lifestyle has never been easier or tastier. This Mediterranean diet cookbook includes: More than meals —The Mediterranean diet recipes go beyond breakfast, lunch, and dinner; they also include snacks, sides, and desserts—all made in part with the air fryer. Complete how-to —New to air frying? The tips and step-by-step instructions for easy use will turn you into a seasoned veteran in no time. Dos and don'ts —Find out how best to use your air fryer, as well as what not to do with it—like making sauces, gravies, soups, and stews. Create mouthwatering meals with this go-to Mediterranean diet air fryer cookbook.

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An Invitation to Indian Cooking - Madhur Jaffrey Cover Art

An Invitation to Indian Cooking

An Invitation to Indian Cooking 50th Anniversary Edition: A Cookbook by Madhur Jaffrey

A beautiful fiftieth-anniversary edition of the essential Indian cookbook—"the final word on the subject" ( The New York Times )—featuring a new introduction by the author and a new foreword by Yotam Ottolenghi An instant classic upon publication, this book teaches home cooks perfect renditions of dishes such as Mulligatawny Soup, Whole Wheat Samosas, and Chicken Biryani, alongside Green Beans with Mustard, Khitcherie Unda (scrambled eggs, Indian style), and Nargisi Kofta (large meatballs stuffed with hard-boiled eggs). The “queen of Indian cooking" ( Saveur ), Madhur Jaffrey helped introduce generations of American home cooks to the foods of the subcontinent. In An Invitation to Indian Cooking —widely considered one of the best cookbooks of all time and enshrined in the James Beard Foundation’s Cookbook Hall of Fame—Jaffrey gives readers a sweeping survey of the rich culinary traditions of her home. Living in London and homesick, she was prompted to re-create the dishes of her Delhi childhood. Jaffrey taught herself the art of Indian cuisine and, in this groundbreaking book, she shares those lessons with us all. Featuring more than 160 recipes, the book covers everything from appetizers, soups, vegetables, and meats to fish, chutneys, breads, desserts, and more. From recipes for formal occasions to the making of everyday staples such as dals, pickles, and relishes, Jaffrey’s “invitation” has proved irresistible for generations of American home cooks. Beautifully redesigned—and with a new foreword by the author and a new introduction by superfan, Yotam Ottolenghi—and featuring Jaffrey's own illustrations, this anniversary edition celebrates An Invitation to Indian Cooking ’s half a century as the go-to text on Indian cooking.

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Italian American - Angie Rito, Scott Tacinelli & Jamie Feldmar Cover Art

Italian American

Italian American Red Sauce Classics and New Essentials: A Cookbook by Angie Rito, Scott Tacinelli & Jamie Feldmar

IACP AWARD FINALIST • Reimagine Italian-American cooking, with more than 125 recipes rich with flavor and nostalgia from the celebrated husband-and-wife chef team of Michelin-starred Don Angie in New York City. “Every bit of warmth and hospitality that you feel when you walk into Don Angie pours out of every page of this magical book.”—Michael Symon ONE OF THE BEST COOKBOOKS OF THE YEAR: New York Post, Minneapolis Star Tribune, Food52, Epicurious, Taste of Home The words “red sauce” alone conjure images of an Italian-American table full of antipasti, both hot and cold, whisked off to make room for decadent baked pastas topped with molten cheese, all before a procession of chicken parm or pork chops all pizzaiola—and we haven’t even gotten to dessert. It’s old-school cooking beloved by many and imbued with a deep sense of family. In Italian American , Angie Rito and Scott Tacinelli, the chefs of critically acclaimed Don Angie in New York City’s West Village, reinvigorate the genre with a modern point of view that proudly straddles the line between Italian and American. They present family classics passed down through generations side-by-side with creative spins and riffs inspired by influences both old and new. These comforting dishes feel familiar but are far from expected, including their signature pinwheel lasagna, ribs glazed with orange and Campari, saucy shrimp parm meatballs, and a cheesy, bubbling gratin of broccoli rabe and sharp provolone. Full of family history and recipes that will inspire a new generation, Italian American provides an essential, spirited introduction to an unforgettable way of cooking.

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Somebody Feed Phil the Book - Phil Rosenthal Cover Art

Somebody Feed Phil the Book

Somebody Feed Phil the Book Untold Stories, Behind-the-Scenes Photos and Favorite Recipes: A Cookbook by Phil Rosenthal

NEW YORK TIMES BESTSELLER “Wherever I travel, be it a different state, country, or continent, I always call Phil when I need to know where and what to eat. He’s the food guru of the world.” —Ray Romano The ultimate collection of must-have recipes, stories, and behind-the-scenes photos from the beloved Netflix show Somebody Feed Phil . Phil Rosenthal, host of the beloved Netflix series Somebody Feed Phil , really loves food and learning about global cultures, and he makes sure to bring that passion to every episode of the show. Whether he’s traveling stateside to foodie-favorite cities such as San Francisco or New Orleans or around the world to locations like Saigon, Tel Aviv, Rio de Janeiro, Mexico City, or Marrakesh, Rosenthal includes a healthy dose of humor to every episode—and now to this book. In Somebody Feed Phil the Book , Rosenthal presents never-before-heard stories from every episode of the first four seasons of the series, along with more than sixty of viewers’ most requested recipes from acclaimed international chefs and local legends alike (including Rosenthal’​s favorite sandwich finds from San Francisco to Tel Aviv), so you can replicate many of the dishes from the show right at home. There are also “scripts” from some of Rosenthal’s video phone calls from the road with his family making this the ultimate companion guide for avid fans of the show as well as armchair travelers and adventurous at-home chefs.

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Diasporican - Illyanna Maisonet, Dan Liberti & Erika P. Rodriguez Cover Art

Diasporican

Diasporican A Puerto Rican Cookbook by Illyanna Maisonet, Dan Liberti & Erika P. Rodriguez

JAMES BEARD AWARD WINNER • Over 90 delicious, deeply personal recipes that tell the story of Puerto Rico's Stateside diaspora from the United States' first Puerto Rican food columnist, award-winning writer Illyanna Maisonet. “A delicious journey through purpose, place, and the power of food that you won’t want to miss.”—José Andrés, chef, cookbook author, and founder of World Central Kitchen ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: Simply Recipes ONE OF THE BEST COOKBOOKS OF THE YEAR: The New York Times, Los Angeles Times, Saveur, Smithsonian Magazine, Delish, Vice Illyanna Maisonet spent years documenting her family’s Puerto Rican recipes and preserving the island’s disappearing foodways through rigorous, often bilingual research. In Diasporican , she shares over 90 recipes, some of which were passed down from her grandmother and mother—classics such as Tostones, Pernil, and Arroz con Gandules, as well as Pinchos with BBQ Guava Sauce, Rabbit Fricassee with Chayote, and Flan de Queso. In this visual record of Puerto Rican food, ingredients, and techniques, Illyanna traces the island’s flavor traditions to the Taino, Spanish, African, and even United States' cultures that created it. These dishes, shaped by geography, immigration, and colonization, reflect the ingenuity and diversity of their people. Filled with travel and food photography, Diasporican reveals how food connects us to family, history, conflict, and migration.

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Tacos - Alex Stupak, Jordana Rothman & Evan Sung Cover Art

Tacos

Tacos Recipes and Provocations: A Cookbook by Alex Stupak, Jordana Rothman & Evan Sung

Superstar chef Alex Stupak's love of real Mexican food changed his life; it caused him to quit the world of fine-dining pastry and open the smash-hit Empellón Taqueria in New York City. Now he'll change the way you make--and think about--tacos forever.   Tacos is a deep dive into the art and craft of one of Mexico's greatest culinary exports. Start by making fresh tortillas from corn and flour, and variations that look to innovative grains and flavor infusions. Next, master salsas, from simple chopped condiments to complex moles that simmer for hours and have flavor for days. Finally, explore fillings, both traditional and modern--from a pineapple-topped pork al pastor to pastrami with mustard seeds.    But Tacos is more than a collection of beautiful things to cook. Wrapped up within it is an argument: Through these recipes, essays, and sumptuous photographs by Evan Sung, the 3-Michelin-star veteran makes the case that Mexican food should be as esteemed as the highest French cooking.

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Christmas with Southern Living 2025 - Editors of Southern Living Cover Art

Christmas with Southern Living 2025

Christmas with Southern Living 2025 Inspired Ideas for Holiday Cooking and Decorating by Editors of Southern Living

Southern Living  helps you celebrate the holidays in style with a new cookbook and guide that gives you everything you need, from recipes and menus for entertaining family and friends to decorating tips for making everything in your home merry and bright.  Usher in the season with everyone’s favorite cookbook and entertaining guide:  Christmas with Southern Living. A beloved tradition, this edition is overflowing with gifts to make, decorating ideas that dazzle, and, of course, delicious recipes. The finest chefs in the South have developed, tested, and collected more than 100 brand–new recipes, plus party menus, for you to try. Along with recipes, each chapter offers a host of DIY ideas for making your home and table sparkle with holiday magic: You will want to keep the good times rolling right into the New Year.

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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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Magnolia Table, Volume 3 - Joanna Gaines Cover Art

Magnolia Table, Volume 3

Magnolia Table, Volume 3 A Collection of Recipes for Gathering by Joanna Gaines

Joanna Gaines—cofounder of Magnolia, cook and host of Magnolia Table with Joanna Gaines, and New York Times bestselling author—brings us her third cookbook filled with timeless and nostalgic recipes—now reimagined—for today’s home cook.  Whether it’s in the making, the gathering, or the tasting of something truly delicious, this collection of recipes from Magnolia Table, Volume 3 is an invitation to savor every moment. In Joanna’s first cookbook, the #1 New York Times bestselling Magnolia Table, she introduced readers to her favorite passed-down family recipes. For her second cookbook, Magnolia Table, Volume 2, she pushed herself beyond her comfort zone to develop new recipes for her family. In this, her third cookbook, Joanna shares the recipes—old and new—that she’s enjoyed the most over the years. The result is a cookbook filled with recipes that are timeless, creative, and delicious! Just as in her past books, within each recipe Joanna speaks to the reader, explaining why she likes a recipe, what inspired her to create it in the first place, and how she prefers to serve it. The book is beautifully photographed and filled with dishes you will want to bring into your own home, including: Honey Butter Layered Biscuit Bites Bananas Foster Pancakes Brussels Sprout Gruyére Gratin White Chicken Alfredo Lasagna Garlic Shrimp over Parmesan Risotto Peanut Butter Pie Brownie Cookies 

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Essentials of Classic Italian Cooking - Marcella Hazan &amp; 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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Turkey and the Wolf - Mason Hereford &amp; 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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Authentic Mexican - Rick Bayless &amp; Deann Groen Bayless Cover Art

Authentic Mexican

Authentic Mexican Regional Cooking from the Heart of Mexico by Rick Bayless & Deann Groen Bayless

The twentieth anniversary edition of the classic, easy-to-use compendium of Mexican cooking, from the award–winning restauranter, chef & tv personality. Americans have at last discovered Mexico's passion for exciting food. We've fallen in love with the great Mexican combination of rich, earthy flavors and casual, festive dining. But we don't begin to imagine how sumptuous and varied the cooking of Mexico really is. After ten years of loving exploration, Rick Bayless, together with his wife, Deann, gave us  Authentic Mexican , this now classic, easy-to-use compendium of Mexican cooking. This all-embracing cookbook offers the full range of dishes, from poultry, meat, fish, rice, beans, and vegetables to eggs, snacks made of corn  masa , tacos, turnovers, enchiladas and their relatives,  tamales , and  moles , ending with desserts, sweets, and beverages. There are irresistible finger foods such as Yucatecan marinated shrimp tacos and crispy cheese-filled  masa  turnovers; spicy corn chowder and  chorizo  sausage with melted cheese will start off a special dinner; you will find  mole poblano , charcoal-grilled pork in red-chile adobo, and marinated fish steamed in banana leaves for those times when you want to celebrate; and exotic ice creams, caramel custards, and pies to top off any meal. There's even a section devoted to refreshing coolers, rich chocolate drinks, and a variety of tequila-laced cocktails. The master recipes feature all the pointers you'll need for re-creating genuine Mexican textures and flavors in a North American kitchen. Menu suggestions and timing and advance-preparation tips make these dishes perfectly convenient for today's working families. And traditional and contemporary variations accompany each recipe, allowing the cook to substitute and be creative. Rick and Deann Bayless traveled more than thirty-five thousand miles investigating the six distinct regions of Mexico and learning to prepare what they found. From town to town, recipe by recipe, they personally introduce you to Mexico's cooks, their kitchens, their markets, and their feasts. If, like the rest of us, you have a growing love for Mexican food, the reliable recipes in this book and the caring, personal presentation by Rick and Deann Bayless will provide meal after meal of pure pleasure for your family and friends.

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The Everything Restaurant Copycat Recipes Cookbook - Kelly Jaggers Cover Art

The Everything Restaurant Copycat Recipes Cookbook

The Everything Restaurant Copycat Recipes Cookbook 200 Easy Recipes to Re-Create Your Favorite Restaurant Dishes at Home by Kelly Jaggers

Skip the pricey restaurant bill and recreate your favorite dishes right at home with these 200 fast, easy-to-follow recipes that are so good people will think it’s takeout! Visit your favorite restaurants…without waiting for a table or paying inflated prices for your meal! With 200 fast, easy, and delicious recipes, you can now recreate your favorite restaurant dishes without having to leave your house. You’ll find iconic recipes for every meal of the day, including: -IHOP’s Original Buttermilk Pancakes -Olive Garden’s Bread Sticks -In-n-Out’s Double-Double Burger -Pizza Hut’s Stuffed Crust Pizza -Crumbl’s Classic Pink Sugar Cookie -Southwestern Eggrolls from Chili’s -The Pink Drink from Starbucks -And more! With these tried-and-true recipes, The Everything Restaurant Copycat Recipes Cookbook allows you to recreate popular restaurant meals as closely as possible—while still receiving the same rave reviews as the real thing—on a much smaller tab per serving.

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Indian-Ish - Priya Krishna Cover Art

Indian-Ish

Indian-Ish Recipes and Antics from a Modern American Family by Priya Krishna

Named one of the Best Cookbooks of Spring 2019 by the New York Times, Eater, and Bon Appétit "A joy to cook from, and just as much fun to read." —Margaux Laskey, the New York Times A witty and irresistible celebration of one very cool and boundary-breaking mom’s “Indian-ish” cooking—with accessible and innovative Indian-American recipes Indian food is everyday food! This colorful, lively book is food writer Priya Krishna’s loving tribute to her mom’s “Indian-ish” cooking—a trove of one-of-a-kind Indian-American hybrids that are easy to make, clever, practical, and packed with flavor. Think Roti Pizza, Tomato Rice with Crispy Cheddar, Whole Roasted Cauliflower with Green Pea Chutney, and Malaysian Ramen. Priya’s mom, Ritu, taught herself to cook after moving to the U.S. while also working as a software programmer—her unique creations merging the Indian flavors of her childhood with her global travels and inspiration from cooking shows as well as her kids’ requests for American favorites like spaghetti and PB&Js. The results are approachable and unfailingly delightful, like spiced, yogurt-filled sandwiches crusted with curry leaves, or “Indian Gatorade” (a thirst-quenching salty-sweet limeade)—including plenty of simple dinners you can whip up in minutes at the end of a long work day. Throughout, Priya’s funny and relatable stories—punctuated with candid portraits and original illustrations by acclaimed Desi pop artist Maria Qamar (also known as Hatecopy)—will bring you up close and personal with the Krishna family and its many quirks.

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Dirt - Bill Buford Cover Art

Dirt

Dirt Adventures in Lyon as a Chef in Training, Father, and Sleuth Looking for the Secret of French Cooking by Bill Buford

“You can almost taste the food in Bill Buford’s  Dirt , an engrossing, beautifully written memoir about his life as a cook in France.” — The Wall Street Journal What does it take to master French cooking? This is the question that drives Bill Buford to abandon his perfectly happy life in New York City and pack up and (with a wife and three-year-old twin sons in tow) move to Lyon, the so-called gastronomic capital of France. But what was meant to be six months in a new and very foreign city turns into a wild five-year digression from normal life, as Buford apprentices at Lyon’s best boulangerie, studies at a legendary culinary school, and cooks at a storied Michelin-starred restaurant, where he discovers the exacting (and incomprehensibly punishing) rigueur of the professional kitchen. With his signature humor, sense of adventure, and masterful ability to bring an exotic and unknown world to life, Buford has written the definitive insider story of a city and its great culinary culture.

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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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Eating Out Loud - Eden Grinshpan Cover Art

Eating Out Loud

Eating Out Loud Bold Middle Eastern Flavors for All Day, Every Day: A Cookbook by Eden Grinshpan

Discover a playful new take on Middle Eastern cuisine with more than 100 fresh, flavorful recipes.    “Finally! Eden Grinshpan is letting us in on her secrets of her healthful and deliriously delicious cooking. Giant flavors, pops of color everywhere and dishes you’ll crave forever. It’s the Eden way!”—Bobby Flay NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY DELISH AND LIBRARY JOURNAL Eden Grinshpan’s accessible cooking is full of bright tastes and textures that reflect her Israeli heritage and laid-back but thoughtful style. In  Eating Out Loud,  Eden introduces readers to a whirlwind of exciting flavors, mixing and matching simple, traditional ingredients in new ways: roasted whole heads of broccoli topped with herbaceous yogurt and crunchy, spice-infused dukkah; a toasted pita salad full of juicy summer peaches, tomatoes, and a bevy of fresh herbs; and babka that becomes pull-apart morning buns, layered with chocolate and tahini and sticky with a salted sugar glaze, to name a few.   For anyone who loves a big, boisterous spirit both on the plate and around the table,  Eating Out Loud  is the perfect guide to the kind of meal—full of family and friends eating with their hands, double-dipping, and letting loose—that you never want to end.

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Dad, What's for Dinner? - David Nayfeld &amp; Joshua David Stein Cover Art

Dad, What's for Dinner?

Dad, What's for Dinner? Lifesaving Recipes to Avoid Meltdowns, Have Fun in the Kitchen, and Keep Your Kids Well Fed: A Cookbook by David Nayfeld & Joshua David Stein

The dad’s guide to getting dinner on the table; more than 80 unfussy, uncompromising recipes for weeknights and beyond. With a foreword by Gwyneth Paltrow. I am a professional chef. I’ve spent twenty-seven of my forty years in some of the best kitchens in the world. . . . And still, when my daughter, Helena, asks, “Dad, what’s for dinner?” it gets me every time. This is a book for dads (and moms, and grandparents, and caregivers, and anyone else who needs to get dinner on the table without cooking the same old thing again). It’s a book that believes “kids’ food” can, and should, mean more than just buttered noodles or chicken fingers. In its pages, chef David Nayfeld translate his decades of professional expertise into something that all parents can use to become more confident and creative in the kitchen, and better able to care for their toughest customers—their kids.  The result is a collection of more than eighty hearty, good-for-you recipes the whole family will love, from Italian Sausage and Broccolini Lasagna to The Best Fricking Meatloaf in the World; from Tomato and Bread Salad (it still counts as a salad!) to Cuppycakes with Vanilla Buttercream Frosting. Nayfeld’s goal is to empower home cooks, giving them the tools, strategies (the wonders of batch-cooking!), and recipes to break a reliance on frozen foods and takeout. It’s a book that helps to bring families together at the dinner table and to raise more adventurous eaters. And, most of all, it’s a book that answers the all-important question: Dad, what’s for dinner? (or lunch, or breakfast, or . . .)

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