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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It's All American Food - David Rosengarten Cover Art

It's All American Food

It's All American Food The Best Recipes for More than 400 New American Classics by David Rosengarten

This volume features the best recipes for more than 400 new American classics.

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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 breakfastsMacaroni and cheese, for an indulgent dinner or versatile sideMeatloaf, mastered by Ree for a comforting supperSplendid, simple pot roast, the perfect Sunday dinnerChicken pot pie, for a taste of nostalgiaSublime scalloped potatoes with ham—rich, hearty, and so deliciousClassic pies and cookies for every occasion Alongside these re-tested and revamped classics, you’ll find variations to suit the pickiest palate and offer options for every occasion, like French Dip, Whiskey Carrots, and Chocolate Sheet Cake. And detailed instructions for Roast Chicken, French Fries, and Hard-Boiled Eggs Once and for All will give you the go-to methods you’ll turn to time and again. To take away the guesswork, Ree presents all her recipes with step-by-step photos, her signature style from day one. There are also useful tips and tricks for home cooks who are looking to streamline their meal-prep efforts and revolutionize the time they spend in the kitchen, including Ree’s failsafe tips for getting ahead. With all your very favorite tried-and-true recipes in one spot, figuring out your next meal has never been so easy. If there’s ever been a cookbook Ree considers her recipe bible . . . this is the one!

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She's a Host - Erin Lichy Cover Art

She's a Host

She's a Host An Unbuttoned Cookbook for Elegant Entertaining by Erin Lichy

Make your gatherings unforgettable with recipes and entertaining inspiration from Bravo star and New York City hospitality queen Erin Lichy The secret to hosting success is simple: make the dishes that are closest to your heart, add a touch of glamour to every event, and arm yourself with the tools to be able to host at any moment with minimal effort.  In She’s a Host , Erin showcases the food of her familial roots — dishes from Cuba, Iraq, Yemen, Israel, and Turkey—as well as her modern takes on New York classics. Real Housewives fans will finally be able to make her famous shakshuka, learn how to whip up the ultimate mezcal martini, and create a decadent chocolate marble cake to rival the best one you can get at Zabar’s.  Each chapter features tips and tricks on how to host like a pro, all shown through soirées featuring Erin’s famous friends. You’ll find specific advice on how to organize your space for hosting, put together a photo-worthy tabletop, and pull-off memorable occasions that friends and family will be talking about for years to come. Learn how to throw a girls’ night on a moment’s notice, host a Shabbat dinner, and make even the most simple weeknight meal feel special. The book has been crafted so that you can turn to it again and again—for visual ideas, entertaining shortcuts, and recipes that will never disappoint.

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Patsy's Italian Family Cookbook - Sal Scognamillo Cover Art

Patsy's Italian Family Cookbook

Patsy's Italian Family Cookbook by Sal Scognamillo

"Diners and readers alike will be struck by the accessibility of classic dishes . . . but it's the family recipes that are the real jewels here." — Publishers Weekly Foreword by Ben Stiller Patsy's Restaurant, so famous for its classic Neapolitan Italian food that Frank Sinatra used to fly his favorite dishes from its kitchen to his gigs, has had three chefs since it was founded in 1944: Patsy, his son Joe, and his grandson Sal Scognamillo. The three passed down family recipes, invented great new twists on beloved classics, and emphasized giving their diners—many of them celebrities—exactly what they wanted to eat. Patsy's Italian Family Cookbook features recipes we really want to eat—and can easily make at home, including: Meatballs!Pasta with LentilsPenne alla Vodka with ShrimpPork Scaloppine alla VodkaChicken PizzaolaChicken Liver CacciatoreBass PuttanescaStuffed Veal ChopPatsy's Famous Onion RelishStuffed ZeppoleTiramisuLemon Ricotta Cheesecake A big, warm, beautiful Italian cookbook with full color throughout, Patsy's Italian Family Cookbook is a great book for those who know the restaurant, and the nationally distributed sauce and pasta line, but also for those who love classic Italian. "Sal is one of New York's most familiar restaurant chefs and his food is beloved by many. I have had the good fortune to have Sal on my show where he cooked his tasty clams oreganata and baccala salad, demonstrating why Patsy's is one of New York's favorite eateries. I look forward to trying all of the recipes in his new book." —Martha Stewart

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Sheila Lukins All Around the World Cookbook - Sheila Lukins Cover Art

Sheila Lukins All Around the World Cookbook

Sheila Lukins All Around the World Cookbook by Sheila Lukins

"From Argentinian barbecue to Mexican zarzuela, she includes nearly every incarnation of the international and edible . . . a fascinating jaunt." — Publishers Weekly A culinary genius who helped change the way America eats, Sheila Lukins is the cook behind the phenomenal success of The Silver Palate Cookbooks and The New Basics Cookbook , with over five million copies in print. Now Sheila embarks on her first solo journey, visiting thirty-three countries on a cook's tour of cuisines, ingredients, and tastes. The result is pure alchemy—a new kind of American cookbook that reinterprets the best of the worlds food in 450 dazzling, original recipes. In addition, there are new wines to discover, menus to experiment with, ingredients to learn, spice cabinets to raid—and travelogues to savor. "In my mind, Sheila Lukins is one of the most important people in the food world. She's passionate . . . she's caring . . . she's dynamic . . . and she's made an enormous contribution to the way we eat today." —Paula Wolfert, author of The Cooking of Southwest France "Sheila Lukins is one of the most delightful and generous people, and creative and discerning cooks. I would follow her anywhere, as well as through a recipe." —Barbara Kafka, author of Roasting: A Simple Art

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The Kimchi Cookbook - Lauryn Chun & Olga Massov Cover Art

The Kimchi Cookbook

The Kimchi Cookbook 60 Traditional and Modern Ways to Make and Eat Kimchi by Lauryn Chun & Olga Massov

60 recipes and tips for creating and cooking with kimchi will add a kick of flavor to any plate. “Anyone familiar with Chun's New York-based kimchi company, Mother-in-Law's Kimchi, should be pleased to find many of her signature recipes tucked throughout the book.” —Serious Eats Following traditional kimchi-making seasons and focusing on produce at its peak, this bold, colorful cookbook walks you step by step through how to make both robust and lighter kimchi. Lauryn Chun explores a wide variety of flavors and techniques for creating this live-culture food, from long-fermented classic winter kimchi intended to spice up bleak months to easy-to-make summer kimchi that highlights the freshness of produce and is ready to eat in just minutes. Once you have made your own kimchi, using everything from tender and delicate young napa cabbage to stuffed eggplant, you can then use it as a star ingredient in Chun’s inventive recipes for cooking with kimchi. From favorites such as Pan-Fried Kimchi Dumplings and Kimchi Fried Rice to modern dishes like Kimchi Risotto, Skirt Steak Ssam with Kimchi Puree Chimichurri, Kimchi Oven-Baked Baby Back Ribs , and even a Kimchi Grapefruit Margarita , Chun showcases the incredible range of flavor kimchi adds to any plate. With sixty recipes and beautiful photographs that will have you hooked on kimchi's unique crunch and heat, The Kimchi Cookbook takes the champagne of pickles to new heights.

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Africana - Lerato Umah-Shaylor Cover Art

Africana

Africana More than 100 Recipes and Flavors Inspired by a Rich Continent by Lerato Umah-Shaylor

A culinary adventure and celebration of African cooking and cultural diversity, from a pioneering West African food writer, television personality, and cooking teacher. Food writer and cook Lerato Umah-Shaylor’s magnificent cookbook is a delicious eating tour of the African continent, introducing vibrant and varied cuisines that are rich in flavor, diverse in culture, and steeped in tradition. Lerato adds her own modern twist and inventive style to traditional African dishes that have been passed down and enjoyed for generations, and combines these recipes with personal stories of Africa infused with her delectable sense of adventure. With Africana, home cooks can learn how to create some of the most iconic African dishes, from Nigeria to Madagascar and Morocco to South Africa. Here are more than 100 recipes to delight and inspire, such as Spice Island Coconut Fish Curry, Harissa Leg of Lamb with Hibiscus, Senegalese Yassa, Tunisian Tagine, South African Malva Pudding, and the secret to the perfect Jollof. A feast for the senses, bursting with flavor, and offering a sense of wanderlust, Africana will bring the magic of the continent to any kitchen.

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French Classics Made Easy - Richard Grausman Cover Art

French Classics Made Easy

French Classics Made Easy More Than 250 Great French Recipes Updated and Simplified for the American Kitchen by Richard Grausman

"Anyone who wants to know how to make great dishes need look no further than this book." —Michael McCarty, Chef/Owner, Michael's Restaurants Classic French food is hotter than ever. But one thing hasn't changed—few of us have the time, the patience, the technique, or the cream and butter allowance to tackle the classics as presented by Julia Child's Mastering the Art of French Cooking . The good news is—we don't need to. For the past forty years Richard Grausman, America's premier culinary teacher, has been training American chefs in a simpler, better way of French cooking, and in French Classics Made Easy —a refreshed and updated edition of his original collection, At Home with the French Classics —he shares all of his extraordinary innovations and techniques. Golden soufflés in ten minutes. A light and luscious chocolate mousse that can be made as a cake, a chocolate roll, soufflé, or pudding. Plus Cassoulet, Boeuf Bourguignon, Coq au Vin, Bouillabaisse, Poached Salmon with Beurre Blanc—in all, 250 impeccably clear, step-by-step recipes in range of anyone who knows how to boil water or dice an onion. When a step isn't critical, Grausman eliminates it. If something can be done in advance, he does it. Plus he's cut the amount of butter, cream, egg yolks, salt, and sugar; the result is health-conscious recipes that don't compromise the essential nature of the dish. Techniques are illustrated throughout in line drawings. It's the grandness of French cuisine, made accessible for both entertaining and everyday meals.

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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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Hong Kong Kitchen - Jeremy Pang Cover Art

Hong Kong Kitchen

Hong Kong Kitchen Recipes from the Brand New ITV Series by Jeremy Pang

As seen on the brand new 2025 TV series Jeremy Pang's Hong Kong Kitchen, this is an updated edition of Jeremy's classic Hong Kong Diner. ' Mind-blowing recipes from a mind-blowing chef' Mel Giedroyc 'There's no better guide than Jeremy to these incredible flavours and food. This is real, proper Hong Kong cooking. Bosh!' Tom Skinner 'Jeremy Pang is one of my favourite chefs. His food is sublime.' Nisha Katona Hong Kong's cuisine draws from traditions from around the world, from classic Chinese to America's west coast. Chef Jeremy Pang grew up with Hong Kong as his second home, and with these simple, delicious recipes, he brings its vibrant food culture to life with the very best dishes that the city has to offer. Now he will help you recreate irresistible street food from dumplings, baos and BBQ snacks, through to hotpots, rice pots, noodles, desserts and drinks, and give you a personal insight into the treasures of a place where east meets west in the most unforgettable way. Chapters include: Tips and Tricks of a Hong Kong Kitchen like Cook Once, Eat Twice; Double Frying & Double Cooking and more Street Snacks including Marbled Tea Eggs, Crispy Fish Crackling, Fried Stuffed Tofu and more Dumplings and Baos like including Celery & Mushroom Dumpling (The Smiling Nun Fold); Black Pepper Glazed Short Rib Bao and the ultimate Bao Dough. Claypots, Noodles & Braises like Fragrant Aubergine with Minced Pork; Beef Brisket Curried Noodles; Chinese Savoury Doughnut. Sharing like Roast Duck; Hong Kong Char Siu; Tomato Egg with Spring Onion and Razor Clams with Black Bean Chilli Sides & Extras like Leftover Stir-Fry (Mei Chum Siu Chow); Quick Pickle Flat Green Beans with Kimchi; Quick Chilli Soy Sauce Desserts & Drinks like Steamed Milk Pudding; Peanut Butter French Toast with Condensed Milk; and Mango Sago and Sorbet Hong Kong Kitchen was originally published as Hong Kong Diner in 2017. This edition contains updates.

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Smithsonian American Table - Smithsonian Institution Cover Art

Smithsonian American Table

Smithsonian American Table The Foods, People, and Innovations That Feed Us by Smithsonian Institution

In collaboration with the Smithsonian Institution, a sweeping history of food and culture that summons everyone to the table for a fresh look at the people, ingredients, events, and movements that have shaped how and what we eat in the United States This exploration of the American table presents a fresh look at what and how we've fed ourselves, for sustenance and for pleasure, through the lens of location, immigration, ingenuity, innovation, and culture. Learn about Native Americans growers and chefs who are reclaiming and reinventing Indigenous ingredients and cooking techniques. Meet a Black chef who gained national renown and culinary influence by showcasing her skills on her own television show in segregated New Orleans. And find out how everything from fondue to Jell-O salads to pumpkin spice (even in hummus) became national obsessions. Cook your way through American history with over 40 iconic and notable recipes offered throughout the book. With chapters spanning coast to coast and stretching over centuries, this enlightening enriching, and entertaining collection uncovers the many histories of American food.

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The Southerner's Cookbook - Editors of Garden and Gun Cover Art

The Southerner's Cookbook

The Southerner's Cookbook Recipes, Wisdom, and Stories by Editors of Garden and Gun

From Garden & Gun—the magazine that features the best of Southern cooking, dining, cocktails, and customs—comes an heirloom-quality guide to the traditions and innovations that define today’s Southern food culture, with more than 100 recipes and 4-color photography throughout. From well-loved classics like biscuits and fried chicken to uniquely regional dishes such as sonker (Piedmont, North Carolina’s take on cobbler) or Minorcan chowder (Florida’s version of clam chowder), each recipe in The Southerner’s Cookbook tells a story about Southern food and its origins. With contributions from some of the South’s finest chefs, a glossary of cooking terms, and essays from many of the magazine’s most beloved writers, The Southerner’s Cookbook is much more than simply a collection of recipes: it is a true reflection of the South’s culinary past, present, and future Named one of Eater’s Best New Cookbooks for Fall 2015Selected as one of Vainty Fair’s “18 Best New Cookbooks”

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THAI - Nat Thaipun Cover Art

THAI

THAI Anywhere and Everywhere by Nat Thaipun

Thai: Anywhere and Everywhere  is the highly anticipated cookbook from culinary sensation and MasterChef winner Nat Thaipun. A celebration of her Thai Australian heritage and global culinary adventures, this vibrant and delicious collection of recipes brings Thai cuisine to home kitchens everywhere with an approachable twist.   Nat’s love for Thai food shines through every dish, offering a diverse array of mouth-watering recipes for every occasion, each reflecting her philosophy of making Thai food accessible and enjoyable for everyone and designed to be made with readily available ingredients and adaptable to seasonal produce. From lively BBQs and comforting one-pot wonders to decadent desserts with an Aussie twist, this cookbook has something for every occasion—whether it’s a lively gathering with family and friends or intimate dinners at home.   Packed with practical tips on pantry essentials, ingredient swaps, and cooking techniques, Thai: Anywhere and Everywhere   empowers readers to create authentic Thai flavours and kitchen magic wherever they are with ease. Nat also provides insights and tips into using local Australian ingredients and preserving Thai culinary traditions.   This book is more than a collection of recipes—it’s an invitation to explore, experiment, and fall in love with Thai cuisine, whether you’re a seasoned home cook or just starting out. For anyone looking to bring bold, delicious Thai flavours to their kitchen, this is your ultimate guide to making vibrant and delicious Thai food anywhere and anytime.

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Ottolenghi Simple - Yotam Ottolenghi Cover Art

Ottolenghi Simple

Ottolenghi Simple A Cookbook by Yotam Ottolenghi

JAMES BEARD AWARD FINALIST • The New York Times bestselling collection of 130 easy, flavor-forward recipes from beloved chef Yotam Ottolenghi. In  Ottolenghi Simple , powerhouse author and chef Yotam Ottolenghi presents 130 streamlined recipes packed with his signature Middle Eastern–inspired flavors, all simple in at least (and often more than) one way: made in 30 minutes or less, with 10 or fewer ingredients, in a single pot, using pantry staples, or prepared ahead of time for brilliantly, deliciously simple meals. Brunch gets a make-over with Braised Eggs with Leeks and Za’atar; Cauliflower, Pomegranate, and Pistachio Salad refreshes the side-dish rotation; Lamb and Feta Meatballs bring ease to the weeknight table; and every sweet tooth is sure to be satisfied by the spectacular Fig and Thyme Clafoutis. With more than 130 photographs, this is elemental Ottolenghi for everyone.

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Texas Eats - Robb Walsh Cover Art

Texas Eats

Texas Eats The New Lone Star Heritage Cookbook, with More Than 200 Recipes by Robb Walsh

Who says cooking is for homebodies? Veteran Texas food writer Robb Walsh served as a judge at a chuck wagon cook-off, worked as a deckhand on a shrimp boat, and went mayhaw-picking in the Big Thicket. As he drove the length and breadth of the state, Walsh sought out the best in barbecue, burgers, kolaches, and tacos; scoured museums, libraries, and public archives; and unearthed vintage photos, culinary stories, and nearly-forgotten dishes. Then he headed home to Houston to test the recipes he’d collected back in his own kitchen. The result is Texas Eats: The New Lone Star Heritage Cookbook , a colorful and deeply personal blend of history, anecdotes, and recipes from all over the Lone Star State.   In Texas Eats , Walsh covers the standards, from chicken-fried steak to cheese enchiladas to barbecued brisket. He also makes stops in East Texas, for some good old-fashioned soul food; the Hill Country, for German- and Czech-influenced favorites; the Panhandle, for traditional cowboy cooking; and the Gulf Coast, for timeless seafood dishes and lost classics like pickled shrimp. Texas Eats even covers recent trends, like Viet-Texan fusion and Pakistani fajitas. And yes, there are recipes for those beloved-but-obscure gems: King Ranch casserole, parisa, and barbecued crabs. With more than 200 recipes and stunning food photography, Texas Eats brings the richness of Texas food history vibrantly to life and serves up a hearty helping of real Texas flavor.

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The Modern Italian Cook - Joe Trivelli Cover Art

The Modern Italian Cook

The Modern Italian Cook The OFM Book of The Year 2018 by Joe Trivelli

*OBSERVER FOOD MONTHLY'S #1 FOOD BOOK OF 2018* 'This is a cookbook everyone should have in their kitchen. I will certainly have it in mine.' - Ruth Rogers From Joseph Trivelli, co-head chef of the world-renowned River Café, comes the ultimate classic guide to laid-back, comforting Italian food. Trivelli first learned to cook watching his Italian grandmother transform a few simple ingredients into something mouth-watering within their family kitchen. In this, his first book, he brings up-to-date all the traditional Italian food he grew up with alongside his own inventive creations. Featuring over 150 original recipes that cater for quick dinners right up to family feasts, Joe's focus is on fewer ingredients, exquisitely prepared. With chapters on pasta, fish, meat, vegetables and baked dishes, these are recipes sympathetic to the home cook - easy to throw together but look and taste incredible every time. Beautifully designed with evocative photography throughout, this is the Italian cookbook every modern kitchen needs. *** 'This is a book I shall be referring to very often. All the recipes are the real classic ones and yet they all have a touch of originality which gives them a new and welcome dimension. Bravo Joe.' - Anna del Conte 'I still haven't met a chef who has such a genuine love of food and its role in bringing people together.' - Stephen Harris, The Sportsman 'A truly personal collection of inspired recipes: all at once clever, quirky, thoughtful and witty. A joy.' - Simon Hopkinson 'Already one of my favourite cookery writers, this is next-level Joe Trivelli. Seasoned with good writing, saturated in great recipes, there is so much to love about this book. Like its writer, The Modern Italian Cook is a quiet triumph. I love it.' - Allan Jenkins 'Wonderful.' - Giorgio Locatelli 'Excellent . . . the writing is simple, clean, humble and evocative; the recipes are special and all seem so delicious.' - Itamar Srulovich, Honey & Co

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Padma's All American - Padma Lakshmi Cover Art

Padma's All American

Padma's All American Tales, Travels, and Recipes from Taste the Nation and Beyond: A Cookbook by Padma Lakshmi

“[Lakshmi] is the perfect person to help us understand how immigrants are changing the way Americans eat . . . . A spicy blend. . . . Delicious.” – The Wall Street Journal In this very personal book—the result of seven years of traveling and tasting, listening and observing for her award-winning Hulu show Taste the Nation —Padma Lakshmi compiles more than 100 recipes from the immigrant and Indigenous communities she visits, as well as many from her own family, showing us what really comprises American cuisine. Recipes include: • Plum Chaat • Tomato Egg Drop Soup • Yogurt Tahdig • Pasta all’Amatriciana • Jollof Rice • Saag and Grits • Shoyu Poke • Pad Thai Fish • Jerk Chicken • Amazonian Tamales • Biracial Latkes • Vegetable Pakori • Coconut Rice • Banana Lumpia • Strawberry-Cardamom and Cream Cake • Masala Chai • Padma’s All American is filled with mouth-watering recipes, adapted here for the home cook—along with profiles and stories from the people who inspired the dishes. It is a joyful book—a love letter to the people who create and evolve American cuisine every day and a road map to the foods that give America its vibrant palate, from one of our most essential culinarians.

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Love Japan - Sawako Okochi, Aaron Israel & Gabriella Gershenson Cover Art

Love Japan

Love Japan Recipes from our Japanese American Kitchen [A Cookbook] by Sawako Okochi, Aaron Israel & Gabriella Gershenson

WINNER OF THE JAMES BEARD AWARD • Discover comforting homestyle Japanese American cuisine with 100 unique, simple, and tasty recipes from the owners of the innovative Brooklyn restaurant Shalom Japan A FOOD NETWORK BEST COOKBOOK OF THE YEAR Steaming sukiyaki. Pillowy, soft shokupan. Springy ramen noodles. These famed Japanese dishes, as well as modern interpretations and evolutions, are all part of Love Japan , a collection of beloved family recipes from the married owners of Brooklyn’s Shalom Japan.  Like many of us, chefs Sawako Okochi and Aaron Israel lead busy lives and often find themselves short on time in the kitchen. Their secret to getting nourishing, delicious food on the table for their family? The Japanese-inspired dishes that Sawako grew up eating. While not rigid in tradition, these recipes are all rooted in the Japanese flavors and techniques taught to Sawako by her mother, with influences from Aaron’s Jewish heritage as well as the menu at Shalom Japan.    Through years of practice in their own home and in their Brooklyn restaurant, Sawako and Aaron have distilled these recipes for maximum flavor and minimum fuss, including Japanese staples and inventive, delicious fusions like: • Karaage (Japanese Fried Chicken) • Smashed Cucumber and Wakame Salad • Roasted Cauliflower with Miso and Panko Butter • Hiroshima-Style Okonomiyaki with Ramen Noodles • Home-Style Matzoh Ball Ramen • Omurice (Omelet Fried Rice) • Slice-and-Bake Matcha Cookies Through Love Japan's user-friendly recipes and gorgeous photography, Sawako and Aaron demonstrate that Japanese cooking can be everyday cooking—even (or especially) if you’re short on time, space, or energy. These satisfying dishes will open up a world of possibilities in your cooking routine.

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The Food of Taiwan - Cathy Erway Cover Art

The Food of Taiwan

The Food of Taiwan Recipes from the Beautiful Island by Cathy Erway

The a cclaimed food writer offers an insider's look at Taiwanese cooking from home-style dishes to authentic street food in "this appetizing collection" ( Publisher Weekly , starred review).   While certain dishes from Taiwan are immensely popular, like steamed buns and bubble tea, much of the cuisine still remains relatively unknown in America. In The Food of Taiwan , Taiwanese-American Cathy Erway, the acclaimed blogger and author of The Art of Eating In, explores the rich culture, history, and culinary traditions of Taiwan—including nearly 100 recipes.   Recipes range from familiar dishes, such as Pork Belly Buns, Three Cup Chicken, and Beef Noodle Soup, to more uncommon fare, like the Stuffed Bitter Melon, Oyster Noodle Soup, and Dried Radish Omelet. Tantalizing food photographs intersperse with beautiful shots of Taiwan's coasts, mountains, and farms as well as images of bustling city scenes, making this book just as enticing to flip through as it is to cook from.

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The Tex-Mex Cookbook - Robb Walsh Cover Art

The Tex-Mex Cookbook

The Tex-Mex Cookbook A History in Recipes and Photos by Robb Walsh

Join Texas food writer Robb Walsh on a grand tour complete with larger-than-life characters, colorful yarns, rare archival photographs, and a savory assortment of more than 100 recipes for crispy, crunchy Tex-Mex foods. From the Mexican pioneers of the sixteenth century, who first brought horses and cattle to Texas, to the Spanish mission era when cumin and garlic were introduced, to the 1890s when the Chile Queens of San Antonio sold their peppery stews to gringos like O. Henry and Ambrose Bierce, and through the chili gravy, combination plates, crispy tacos, and frozen margaritas of the twentieth century, all the way to the nuevo fried oyster nachos and vegetarian chorizo of today, here is the history of Tex-Mex in more than 100 recipes and 150 photos. Rolled, folded, and stacked enchiladas, old-fashioned puffy tacos, sizzling fajitas, truck-stop chili, frozen margaritas, Frito™ Pie, and much, much more, are all here in easy-to-follow recipes for home cooks. The Tex-Mex Cookbook will delight chile heads, food history buffs, Mexican food fans, and anybody who has ever woken up in the middle of the night craving cheese enchiladas.

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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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Smitten Kitchen Keepers - Deb Perelman Cover Art

Smitten Kitchen Keepers

Smitten Kitchen Keepers New Classics for Your Forever Files: A Cookbook by Deb Perelman

NEW YORK TIMES BEST SELLER • A BON APPETIT and EPICURIOUS BEST BOOK OF THE YEAR • The long-awaited new book from the best-selling and beloved author of The Smitten Kitchen Cookbook and Smitten Kitchen Every Day —a collection of essential recipes for meals you'll want to prepare again and again, from Cozy Chicken and Dumplings to Fettuccine with White Ragú, and from Chocolate Peanut Butter Cup Cookies to Strawberry Summer Stack Cake. Deb Perelman is the author of two best-selling cookbooks; one of the internet's most successful food bloggers; the creator of a homegrown brand with more than a million Instagram followers; and the self-taught cook with the tiny kitchen who obsessively tests her recipes to make sure that no bowls are wasted and that the results are always worth the effort. Here, in her third book, Smitten Kitchen Keepers: New Classics for Your Forever Files , Perelman gives us 100 recipes (including a few favorites from her site) that aim to make shopping easier, preparation more practical and enjoyable, and food more reliably delicious for the home cook.  What's a keeper?  a full-crunch cucumber salad you'll want to make over and over again for luncha tomato and corn cobbler that tastes like summer sunshinean epic deep-dish broccoli cheddar quiche that even quiche skeptics lovea slow-roasted chicken on a bed of unapologetically schmaltzy croutonsa butterscotched apple crisp that will ruin you for all othersperfect spaghetti and meatballs, better than everDeb's ultimate pound cake, one to redeem all the sleepy ones you've eaten over the years These are the fail-safe, satisfying recipes you’ll rely on for years to come—from Perelman’s forever files to yours.

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Southern Biscuits - Nathalie Dupree & Cynthia Graubart Cover Art

Southern Biscuits

Southern Biscuits by Nathalie Dupree & Cynthia Graubart

The coauthors of Mastering the Art of Southern Cooking share recipes and baking secrets for biscuits of all kinds plus dishes that incorporate them.   In Southern Biscuits , Nathalie Dupree and Cynthia Graubart cover every biscuit imaginable, from simple, hassle-free biscuits to embellished biscuits laced with silky goat butter, crunchy pecans, or tangy pimento cheese. The traditional biscuits in this book encompass a number of types, from beaten biscuits of the Old South and England, to Angel Biscuits—a yeast biscuit sturdy enough to split and fill but light enough to melt in your mouth.   Other recipes explore dishes that incorporate biscuits, such as Overnight Biscuit Cheese Casserole, or are closely related foods, such as Buttermilk Coffee Cake, or Chicken and Vegetables with Dumplings. Filled with beautiful photography, including dozens of how-to photos showing how to mix, stir, fold, roll, and knead, Southern Biscuits is the definitive biscuit baking book.

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Sara Foster's Southern Kitchen - Sara Foster & Lee Smith Cover Art

Sara Foster's Southern Kitchen

Sara Foster's Southern Kitchen Soulful, Traditional, Seasonal: A Cookbook by Sara Foster & Lee Smith

Sara Foster’s love of Southern fare began in her Granny Foster’s Tennessee kitchen. There, the combination of down-home comfort, fresh-from-the-farm ingredients, and dedicated preparation hooked her for life. Now the award-winning cookbook author and restaurateur serves up nearly two hundred contemporary interpretations of classic dishes—Shrimp Jambalaya, Slow-Roasted Pulled Pork Butt, Cheesy Grits Casserole; refreshing drinks, including Mint Juleps and Sweet Tea; and such satisfying breakfasts as Country Ham and Hominy Hash. And a table wouldn’t be Southern without the sides—Skillet-Fried Corn, Creamy Potato Salad, and Arugula Pesto Snap Beans. Be sure, too, to save room for Molasses-Bourbon Pecan Pie and Freestyle Lemon Blackberry Tart. From revealing the secret to fluffy buttermilk biscuits to giving us ideas for swapping out ingredients to accommodate any season, from providing tips for frying up chicken like a true Southerner to detailing barbecue fundamentals that put you on par with any pitmaster, Foster’s helpful sidebars ensure that your dishes will turn out perfect every time. You’ll also get expert tips on the essential equipment (cast-iron skillets, griddles, casserole dishes) and the ingredients no Southern pantry should be without (from stone-ground grits to Carolina Gold rice). As a bonus, Foster offers her “Sidetracked” feature, profiles of tried-and-true roadtrip destinations throughout the South where you can find the best fried catfish, barbecued brisket, big breakfast plates, and more. And finally, Foster’s lessons in pickling and canning guarantee that you can enjoy your favorite flavors all year round. With its handy list of resources and Southern pantry essentials, and entertaining stories, Sara Foster’s Southern Kitchen is an all-inclusive collection of Southern cooking in which simple feasts meet artisanal ingredients, traditional tastes meet modern methods, and fantastic flavors make every bite a succulent mouthful of Southern comfort.

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Mediterranean Diet Recipes: The Simplified Mediterranean Diet Cookbook - Katy R. Blanchard Cover Art

Mediterranean Diet Recipes: The Simplified Mediterranean Diet Cookbook

Mediterranean Diet Recipes: The Simplified Mediterranean Diet Cookbook by Katy R. Blanchard

57 Delicious Mediterranean Diet Recipes for Breakfast, Lunch, Dinner & Desserts Preparing Mediterranean Diet meals is not as difficult as you might think. These tasty Mediterranean recipes were designed to be healthy, yet easy to prepare. This book contains a total of 57 tasty recipes:     15 for breakfast     15 for lunch     15 for dinner     12 delicious desserts Your family will just love these scrumptious meals! The Mediterranean diet is not about starving or depriving yourself of enjoyable foods. To the contrary, this is an incredibly healthy way of eating that focuses on enjoying delicious food and a moderate amount of wine with friends and family. You will discover just how delicious when you try the recipes in this book! The Mediterranean diet meal plan is great for weight loss or as the foundation for those seeking a healthy vegetarian lifestyle. Click on the book cover for a list of recipes and a sample of the first several pages.

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Los Barrios Family Cookbook - Diana Barrios Trevino Cover Art

Los Barrios Family Cookbook

Los Barrios Family Cookbook Tex-Mex Recipes from the Heart of San Antonio by Diana Barrios Trevino

More than 140 recipes from San Antonio’s favorite Tex-Mex restaurant, featuring dishes for breakfast, lunch, dinner, and dessert (plus cocktails!). Since 1979, Los Barrios restaurant in San Antonio, Texas—the heart of Tex-Mex cuisine—has been serving up casero, or home-style, cooking that has charmed food critics and earned an impressive following. Founded with a small investment and a lot of spirit, Los Barrios built its reputation on the authenticity of its cuisine. The Los Barrios Family Cookbook offers these reputation-making recipes—from simple but impressive traditional Mexican dishes, many of which have been handed down and perfected through the generations, to modern Tex-Mex favorites—to fans of Southwest cuisine across the country. Included are recipes for Mexican essentials: Homemade Flour Tortillas, Tamales, and Pico de Gallo; Barrios family specialties, such as Mama Viola’s Chicken Rice Soup and Acapulco-Style Ceviche; and the classics—Chiles Rellenos, Chalupas, and Enchiladas Verdes. All the recipes contain easy-to-find ingredients, and special cooking tips will help you prepare dishes at home that will be as delicious as those served in the restaurant. The Los Barrios Family Cookbook is a comprehensive and indispensable resource for food that explodes with flavor. ¡Buen provecho!

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Santa Fe Flavors - Anne Hillerman Cover Art

Santa Fe Flavors

Santa Fe Flavors by Anne Hillerman

The New York Times bestselling author and restaurant critic takes readers on a foodie tour of Santa Fe—complete with recipes from more than 50 restaurants.   A city known for fine dining, Santa Fe boasts many wonderful restaurants, from famous gourmet establishments to delicious mom-and-pop diners. In Santa Fe Flavors , restaurant critic Anne Hillerman takes connoisseurs on a whirlwind tour through some of the city's most delectable eateries. Along with recommendations on where to find truly memorable meals, Hillerman also provides diners the chance to re-create some of their favorite dishes with recipes contributed by restaurant chefs.   Hillerman takes readers inside more than fifty restaurants, introducing both celebrated and undiscovered chefs. Featured restaurants include Bobcat Bites, El Farol, The Pink Adobe, Blue Heron at Sunrise Springs, Coyote Cafe, Geronimo, Trattoria Nostrani, and more.

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Authentic Portuguese Cooking - Ana Patuleia Ortins Cover Art

Authentic Portuguese Cooking

Authentic Portuguese Cooking More Than 185 Classic Mediterranean-Style Recipes of the Azores, Madeira and Continental Portugal by Ana Patuleia Ortins

An Encyclopedic Collection of Recipes from One of the World's Most Cherished Food Cultures Ana Patuleia Ortins will help you travel to and experience the unique paradise of Portugal without setting foot on a plane. Portugal is known for its cuisine that while mild in spice, is rich in flavor. As the authority on Portuguese cooking, Ana highlights the fare through an encyclopedic look into her family's cooking and the country's history. Embrace the flavors of Portugal and learn how to make all parts of a true Portuguese meal, from meats such as Madeiran Wine and Garlic Beef Kabobs, Mushroom-Stuffed Pork Tenderloin with Pomegranate Sauce and Saint Martin's Grilled Salt Cod with Potatoes, to sides of Sautéed Kale with Pine Nuts and Onions and homemade bread. Ana's step-by-step guides to preparing and cooking present easy-to-follow methods for the most delicious results! Discover why Portugal should be on every foodie's list of places to visit, even if it's in your own kitchen!

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Dosa Kitchen - Nash Patel & Leda Scheintaub Cover Art

Dosa Kitchen

Dosa Kitchen Recipes for India's Favorite Street Food: A Cookbook by Nash Patel & Leda Scheintaub

Dosas, a popular Indian street food, are thin, rice- and lentil-based pancakes that can be stuffed with or dipped into a variety of flavorful fillings. Dosa Kitchen shows you how to make this favorite comfort food at home with a master batter, plus 50 recipes for fillings, chutneys, and even cocktails to serve alongside. Dosas are endlessly adaptable to all tastes and dietary restrictions: naturally fermented and gluten-free, they are easy to make vegetarian, vegan, and dairy-free as well. With dishes featuring traditional Indian flavors, like Masala Dosa and Pork Vindaloo Dosa, as well as creative twists, like the Dosa Dog and the Cream Cheese, Lox, and Caper Dosa Wrap, any kitchen can become Dosa Kitchen !

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Sushi Chef: Sukiyabashi Jiro - Shinzo Satomi Cover Art

Sushi Chef: Sukiyabashi Jiro

Sushi Chef: Sukiyabashi Jiro by Shinzo Satomi

Revered restaurateur Jiro Ono’s ( Jiro Dreams of Sushi ) extended chat on all things sushi shocked the industry and aficionados alike when it was first published in 1997 and has remained indispensable over the years thanks to his nonchalant revelation of top trade secrets. While first and last things cannot be so easily taught and the Sukiyabashi experience has stayed as unique as he warned with a wink, it is no exaggeration to call this book, finally available in English, the Bible of sushi chefs. Based on countless interviews over an extended period by a critic who had been better known for his comfort food expertise, marvelously retaining the maestro’s pleasantly down-to-earth voice, and amply illustrated with color photos, here is a belated surprise gift to all serious lovers of sushi who must rely on the vernacular.

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Old Time Hawkey's Recipes from the Cedar Swamp - Old Time Hawkey Cover Art

Old Time Hawkey's Recipes from the Cedar Swamp

Old Time Hawkey's Recipes from the Cedar Swamp A Cookbook by Old Time Hawkey

Instant New York Times Bestseller Step into Old Time Hawkey’s magical world with 100 comforting recipes and stories inspired by the beauty of Northern Michigan Well hello, buddy. In videos that have captured the hearts of millions online, Old Time Hawkey, aka Fritz and his dogs Donnybrook and Kris Draper, is always there to offer a hot apple cider or an ice cream sundae on a tough day, to help you drift off to sleep with a story or a retro video game.  Fritz's first cookbook, Old Time Hawkey's Recipes from the Cedar Swamp , features over 100 cozy recipes divided into three categories—indoor, campfire, and companions—with comforting recipes like Pumpkin Pancakes, Dutch Oven Nachos, and Honey Cinnamon Cold Brew. Everyone has a “cedar swamp.” It could be a childhood home, an old journal, or something as simple as a scent or an old song. This book brings you on an adventure through Fritz's—with simple recipes inspired by three generations of campfires, deer camps, and family gatherings spent in Northern Michigan.

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109 Greek Recipes: History of the Greek Diet - A. Kramden Cover Art

109 Greek Recipes: History of the Greek Diet

109 Greek Recipes: History of the Greek Diet by A. Kramden

There are 109 authentic Greek recipes (with pictures) that are easy to navigate to via the books' active table of contents. This eBook goes beyond just cooking and baking. It also provides interesting history regarding the Greek diet as well as the history, and, in many cases, the medicinal purpose of each spice and herb used in Greek meals. You would be surprised of the medicinal value of some of these spices and herbs. There are even pictures of what each spice and herb looks like. '109 Greek Recipes: History of the Greek Diet’ is an excellent source for delicious homemade Greek food with a bit of history that is fun to read! Listed below is a sample of some of the contents in each category. Table of Contents Introduction About Greek Food History of the Greek Diet Appetizers Grape Leaves Stuffed with Rice (Dolmathakia Yalantsi) Eggplant-Dip (Melitzanosaltita) Red Caviar Dip (Taramosalata) Fried Smelts (Marithes Tiganites) Smelts with Oregano (Marithakia Riganata) Small Meatballs (Keftethakia) Fried Brains (Miala Tiganita) Fried Cheese (Saganaki) Soups Egg-Lemon Soup (Soupa Avgolemono) Lamb Shanks Broth (Zoumos Arniou) Greek Easter Soup (Mageritsa) Lentil Soup (Fakes) Trahana Soup (Trahanosoupa) Onion Soup (Kremithosoupa) Tomato Soup (Domatosoupa) Tripe Soup (Soupa Patsas) Salads Cucumber-Yogurt Salad (Satziki) Been Salad (Fasolia Salata) Beet Salad (Pantzaria Salata) Greek Potato Salad (Patatosalata) Greek Salad (Salata Horiatiki) Romaine Lettuce Salad (Maroulosalata) Vegetables Mixed Vegetables (Briam) Boiled Greens (Horta) Artichokes with Butter (Anginares me Voutiro) Fried Artichokes (Anginares Tiganites) Fried Eggplant (Melitzanes Tiganites) Stuffed Eggplant (Imam Baildi) Eggplant Stuffed with Meat (Melitzanes Papoutsakia) Baked Beans (Fasolia Yigantes sto Fourno) Rice Pilaf (Pilafi) Spaghetti in the Oven (Makaronia sto Fourno) Meats & Poultry Lamb Country Style (Arni sto Harti) Lamb with Orzo (Arni me Kritharaki Youvetsi) Pot Roast Lamb (Arni Psito sti Katsarola) Sish Kebab (Souvlakia) Lamb and Artichokes with Egg-Lemon Sauce (Arni me Anginares Avgolemono) Lamb with Spinach and Egg-Lemon Sauce (Arni me Spanaki Avgolemono) Lamb Stew with Okra (Arni Yahni me Bamies) Fish & Seafood Fish Cooked in Paper (Psari sto Harti) Baked Fish (Psari Plaki) Baked Fish Spetsiotiko (Psari Spetsiotiko) Codfish with Onions Kalamata Style (Bakaliaros me Kremithia Kalamatianos) Fried Salt Codfish (Bakaliaros Tiganitos) Shrimp with Orzo and Tomato Cookies Butter Cookies (Kourabiethes) Orange Cookies (Koulourakia Portokaliou Honey Cakes (Melomakarona) Fried Pastries Honey Puffs (Loukoumathes) Fritter Puffs (Tiganites) Puddings Rice Pudding (Rizogalo) Grape Pudding (Moustalevria) Cakes Yogurt Cake (Yaourtopita) Orange Cake (Keik me Portokali) Walnut Cake with Syrup (Karithopita) Revani Cake (Revani) Halvah (Halvas) Phyllo Pastry Baklava (Baklavas) Custard Pie (Galaktobouriko) Kataifi (Kataifi) Spices & Herbs: types used; history of each spice with pictures.

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Light & Easy Mexican Cooking - Jaimee Raquel Partida Cover Art

Light & Easy Mexican Cooking

Light & Easy Mexican Cooking Track Your Macros and Lose Weight the Simple Way with 60+ Delicious, Low-Calorie Meals by Jaimee Raquel Partida

Make Exciting, Flavorful Recipes Without Cheating on Your Diet If you love classic Mexican dishes like tacos and quesadillas but your waistline doesn’t, these protein-packed, low-calorie recipes are perfect for you. With all the flavor but fewer carbs and saturated fats, each recipe is perfectly balanced with nutritious ingredients so you can enjoy your favorite dishes guilt-free. Health and wellness coach Jaimee Raquel Partida has taken her childhood favorites to the next level, proving that nutrient-dense meals don’t have to be bland or boring. Tacos de Huevo (Breakfast Tacos) will make the most important meal of the day both delicious and full of protein, Pollo y Nopales en Salsa Roja (Chicken and Nopales in Red Sauce) is perfect for meal prep so you don’t have to worry about missing your macros and Protein Fresas con Crema (Strawberries and Cream) ensure that you serve your sweet tooth without overloading on sugar. With more than 60 standout recipes, you’ll be able to enjoy healthy Mexican dishes for every meal.

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A Cowboy in the Kitchen - Grady Spears, Robb Walsh & Dick Patrick Cover Art

A Cowboy in the Kitchen

A Cowboy in the Kitchen Recipes from Reata and Texas West of the Pecos [A Cookbook] by Grady Spears, Robb Walsh & Dick Patrick

A haute take on one of America's most traditional cuisines--that of the Texas ranch. Don't be thinking this book is just full of ribs, beans, and biscuits . . . . unless, of course, you're thinkin' South Texas Venison Ribs with Peanut Dipping Sauce, Black Bean Nachos with Chargrilled Chicken, and West Texas Biscuit Pudding with Southern Comfort en Glace. You see, at the Reata Restaurant in West Texas, hot chef Grady Spears is cooking cowboy cuisine with an emphasis on the cuisine. Filled with fresh, strong flavors, fascinating ranch memorabilia (these Texans take their history seriously!), gorgeous full-color food photography, and truly marvelous, utterly real food, this is American cooking at its kick-off-your-boots-and-get-down-to-business greatest.

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The Memory of Taste - Tu David Phu & Soleil Ho Cover Art

The Memory of Taste

The Memory of Taste Vietnamese American Recipes from Phú Quoc, Oakland, and the Spaces Between [A Cookbook] by Tu David Phu & Soleil Ho

A playful collection of over 85 Vietnamese and Viet American dishes and immersive travel photography from Top Chef alum Tu David Phu that’s “full of powerful writing and compelling flavors” ( Saveur ). “Stripped of Oriental exoticism, this is a cookbook infused with the intense flavors of refugee kitchens and the inauthentic authenticity of the diaspora.”—Viet Thanh Nguyen, author of Pulitzer Prize winner The Sympathizer Tu David Phu trained in the nation’s top restaurants only to realize the culinary lessons that truly impacted him were those passed on by his parents, refugees from Phú Quôc. In his hometown of Oakland, California, his parents taught him hard-won lessons in frugality, food-covery cooking, and practical gill-to-fin eating. Centered around Tu’s childhood memories in the diverse Bay Area and family stories of life on Phú Quốc island, The Memory of Taste explores the Phu family’s ability to thrive and adapt from one coastal community to another. With tried-and-true tips like how to butcher a fish, tastebud-tingling flavor combinations, and stunning photographs, Tu guides both novice and experienced chefs alike in his take on Viet cooking, including: • Staples in every Vietnamese kitchen like Cơm Tấm (Broken Rice) , Dán Sả (Lemongrass Paste) , and Nước Mắm Cham (Everyday Fish Sauce) • Seafood dishes that utilize the less “desired” parts like Huyết Cá Tái Chanh (Tuna Bloodline Tartare) , Canh Chua Đầu Cá Hồi (Hot Pot-style Salmon Head Sour Soup) , and Xương Cá Hồi Ghiên Giòn (Fried Fish Frames) • Fine-dining dishes from Tu’s pop-up days like Gỏi Cuốn Cá Cornets , Mì Xào Tỏi Nấm Cục (Truffled Garlic Noodles) , and Bánh Canh Carbonara • Adapted recipes from new traditions like Bánh Ít Trần (Sticky Rice Dumplings) , Cơm Cua Hấp (Dungeness Crab Donburi) , and Phở Vịt Nướng (Roasted Duck Phở) The Memory of Taste is Tu’s story of returning to his roots and finding long-hidden culinary treasure. In his debut cookbook, Tu offers readers a chance to enjoy the bounty of his parents’ lessons, just as he has.

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This Is a Book About Street Food - Brendan Pang Cover Art

This Is a Book About Street Food

This Is a Book About Street Food by Brendan Pang

Create irresistible Asian street eats at home, from chef and bestselling author Brendan Pang. Bring the big flavors of Asian street food to your next meal with 60 new recipes from MasterChef Australia alum and restauranteur Brendan Pang. Inspired by Brendan’s travels―specifically his favorite street markets of Taipei―these recipes are designed to make cooking everything crispy, gooey, salty and kickin’ as approachable as possible. Brendan offers a feast for carnivores, sea-foodies and vegetarians alike , plus recipes for flavorful quick snacks and indulgent sweet treats. Dig into the ultimate comfort foods, dinner spreads, and appetizers with recipes like: - Pork and Cabbage Dumplings - Silky Egg and Prawn Hor Fun Noodles - Popcorn Chicken with Basil - Vietnamese Steamed Pork Buns - Fried Oyster Omelet - Sichuan-Style Veggie Wontons - Fresh Prawn Rice Paper Rolls - Potato and Beef Samosa - Thai Mango Sticky Rice - Brown Sugar Bubble Tea No matter the occasion, your tastebuds will thank you for these mouthwatering flavor combos.

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Authentic Chinese Cuisine Recipes - Jeremy Chuang Cover Art

Authentic Chinese Cuisine Recipes

Authentic Chinese Cuisine Recipes by Jeremy Chuang

This cookbook includes over 120 unique Chinese Food recipes. It gives you step by step instructions for preparing authentic and delicious Chinese dishes.  Whether cooking for your family or preparing for a gathering, this cookbook is an indispensable part of your recipe collection. Here are some sample recipes from this cookbook:  Chicken and Chinese Vegetable Stir-Fry Chinese Braised Spare Ribs Chinese Braised Zucchini Chinese Broccoli Slaw Chinese Chicken Fried Rice Chinese Clay Pot Rice with Chicken Chinese Coconut Pudding Chinese Egg Dumplings Chinese Eggplant Fries Chinese Fried Noodles Chinese Garlic Chicken Chinese Lemon Chicken Chinese Microwaved Tofu with Minced Pork Chinese New Year Chocolate Candy Chinese Noodle Pancakes with Asparagus Chinese Pearl Meatballs Chinese Pepper Round Steak Chinese Peppered Green Beans Chinese Pickled Cucumbers Chinese Pork Tenderloin Chinese Pot Roast Chinese Restaurant Almond Cookies Chinese Sausage Fried Rice Chinese Shrimp Salad Chinese Shrimp and Tofu Soup Chinese Steamed Buns with BBQ Pork Filling Chinese Steamed White Fish Fillet with Tofu Chinese Sticky Rice Cake Chinese Sweet Bun Dough Chinese Tomato and Egg Chinese Turkey Pasta Salad Crispy Chinese Noodles with Eggplant and Peanuts Hot and Sour Chinese Eggplant Kikkoman Chinese Pepper Steak Malaysian Chinese Style Pasta Pot Stickers (Chinese Dumplings) Quick Chinese-Style Vermicelli (Rice Noodles) Shrimp Chinese Chow Mein Spicy Chinese Chicken Wings Traditional Chinese Steamed Cake  And many more great recipes…

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Cooking con Claudia: Celebracion! - Claudia Regalado Cover Art

Cooking con Claudia: Celebracion!

Cooking con Claudia: Celebracion! Traditional Mexican Recipes for Festive Feasts and Family Gatherings by Claudia Regalado

Step into Claudia’s kitchen and celebrate vibrant Mexican traditions with 100 new authentic recipes In Cooking con Claudia: Celebración! , Claudia Regalado returns with deliciously tried and true Mexican recipes, each bearing the hallmark of tradition with a creative twist. Having immigrated from Mexico to the United States at the age of 5, Claudia intimately understands the challenges of retaining her cultural identity. During difficult times, one thing helped her stay connected to her roots: food. Through her culinary journey, she found solace and connection, anchoring her family's traditions in the flavors of home. Today, Claudia has a family of her own and has preserved these traditions to share with her husband and children, giving them the chance to cherish the authentic tastes of Mexico. And now she is sharing these family favorites with you! In her latest cookbook, Claudia presents diverse recipes that span all things Mexican celebration. You’ll find dishes such as Chocolate Abuelita, Calabacitas a la Mexicana, Tacos de Papa, Ensalada de Elote, and Sopa de Lentijas, all intertwined with captivating stories and anecdotes from Claudia’s life. Whether you share similar experiences or simply want to explore Mexican cuisine, Claudia welcomes you to her home and to her table. Bienvenido !

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The Little Book of Panettone - L. Heart Cover Art

The Little Book of Panettone

The Little Book of Panettone by L. Heart

A fun and informative look at all things panettone! With over 13,000 words, this book covers everything from panettone's history and all things factual, along with recipes from traditional, to modern, and savoury vegan and gluten-free varieties too. Recipes include - Fruit Filled Panettone Chocolate Orange Panettone Brazilian Panetone Gluten-Free Panettone Vegan Panettone Pink Panettone Chocolate and Champagne Panettone Baked Alaska Chocolate Orange Panettone Trifle Bread and Butter Panettone Pudding Panettone Ice Cream Amaretto Glaze Marshmallow Topping Pistachio Nut Butter, and Pistachio Buttercream Chocolate Ganache Topping Make your own Pearl Sugar and more. With ingredient measurements given in both grams and cups.

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Who's Your Mama, Are You Catholic, and Can You Make A Roux? (Book 1) - Marcelle Bienvenu Cover Art

Who's Your Mama, Are You Catholic, and Can You Make A Roux? (Book 1)

Who's Your Mama, Are You Catholic, and Can You Make A Roux? (Book 1) A Cajun / Creole Family Album Cookbook by Marcelle Bienvenu

A 160-page hardcover book containing more than 200 Cajun and Creole recipes, plus old photos and interesting stories about the author's growing up in the Cajun country of south Louisiana. Recipes include Pain Perdu, Couche Couche, Chicken Fricassee Stuffed Mirliton, Shrimp Stew, Grillades, Red Beans & Rice, Shrimp Creole, Bouillabaisse, Pralines.

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The $7 a Meal Mediterranean Cookbook - Dawn Altomari-Rathjen, Jennifer M. Bendelius & Leah Traverse Cover Art

The $7 a Meal Mediterranean Cookbook

The $7 a Meal Mediterranean Cookbook 301 Delicious, Nutritious Recipes the Whole Family Will Love by Dawn Altomari-Rathjen, Jennifer M. Bendelius & Leah Traverse

Bruschetta for breakfast. Legumes for lunch. Dates for dessert. Cooking heart- and brain-healthy food has never been so delicious--or so inexpensive! Families on any budget will love cooking these 301 mouthwatering Mediterranean recipes, including: Ratatouille, Bulgar-Stuffed Zucchini, Italian Egg-Drop Soup, Mussels Marinara, and Stuffed Grape Leaves. Every recipe includes the nutritional information, the total cost, and tips for buying the best ingredients at the most affordable prices--so there are no surprises at the grocery store. This cookbook makes it easy to keep any family healthy for a lifetime.

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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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A Turkish Cookbook - Arto der Haroutunian Cover Art

A Turkish Cookbook

A Turkish Cookbook by Arto der Haroutunian

The acclaimed author of Middle Eastern Cookery explores the culinary traditions of Turkey with more than 130 taste-tempting recipes.   From internationally acclaimed author Arto der Haroutunian comes A Turkish Cookbook , a lovingly written recipe book packed with traditional stories, poems, and sayings. Turkey is fast becoming one of the most popular tourist destinations, and while famous for its scenic beauty and ancient sites, it undoubtedly owes much of its newfound popularity to the quality and character of its food.   With his inimitable talent for combining fascinating anecdotes with mouthwatering recipes, Arto der Haroutunian brings to life the ancient culinary traditions of this huge and varied country. You can recreate the wonderful fish and seafood dishes, the exotic oriental pastries, experiment with different types of kebabs, or prepare a selection of meze.   At once a practical cookbook and a fascinating read, A Turkish Cookbook is a splendid introduction to one of the world's great cuisines.

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My Mexican Favorites - Zachary Rodriguez Cover Art

My Mexican Favorites

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

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

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Athens - Diane Kochilas Cover Art

Athens

Athens Food, Stories, Love: A Cookbook by Diane Kochilas

New York Times bestselling author Diane Kochilas’s latest cookbook, with 150 recipes, explores all of the greatest dishes from Greece’s most-visited city. Everyone’s favorite Greek chef, Diane Kochilas, is back with a cookbook dedicated to exploring the food of Athens. Diane has lived in Athens for thirty years and has been witness to the enormous social and culinary changes all around her. To navigate the city’s gastronomic scene today is to discover a city overflowing with new creative energy in its kitchens and myriad of international ingredients in its markets. These new global influences on the Athenian table live side by side with Greece’s great gastronomic traditions. Souvlaki, hand pies, and the classic pasta casserole pastitsio are included here along with Athenian “fancy” dishes like Noua, a classic Athenian pot roast, and Chicken Milanese, combining chicken, rice, and a velvety cream sauce. Giving readers a taste of the ways in which the culinary traditions of other countries are shaping the way Athens eats today, Diane offers a recipe for a French-influenced cross between a croissant and spanakopita, shares an Italian twist on a Greek classic with Shrimp Saganaki Risotto, updates a Greek bean dish with a Grec-Mex twist on gigantes, and much more. As with all of Diane’s other books, the recipes in Athens are home-cook friendly. So, bring a taste of today’s Athenian table to your home with Athens: Food, Stories, Love.

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Indian Cuisine - Vivek Singh Cover Art

Indian Cuisine

Indian Cuisine Authentic Flavors from the Land of Spice by Vivek Singh

Embark on a global curry adventure! Top chefs and cooks known for their expertise in the curries of India, Pakistan, Sri Lanka, Thailand, the Caribbean - and anywhere with a curry tradition - share their recipes with you. Try Thai jungle curry, chicken adobo, or South African bunny chow. All 200 recipes are authentic and written for the modern cook. Features add a further dimension, introducing you to the key spice combinations and ingredients that define each local cuisine. Break out and explore new boundaries. Or rely on this authentic resource for old favorites. Red-hot results are guaranteed every time!

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The Taste of Country Cooking - Edna Lewis Cover Art

The Taste of Country Cooking

The Taste of Country Cooking The 30th Anniversary Edition of a Great Southern Classic Cookbook by Edna Lewis

In this classic Southern cookbook, the “first lady of Southern cooking” (NPR) shares the seasonal recipes from a childhood spent in a small farming community settled by freed slaves. She shows us how to recreate these timeless dishes in our own kitchens—using natural ingredients, embracing the seasons, and cultivating community. With a preface by Judith Jones and foreword by Alice Waters. With menus for the four seasons, Miss Lewis (as she was almost universally known) shares the ways her family prepared and enjoyed food, savoring the delights of each special time of year. From the fresh taste of spring—the first wild mushrooms and field greens—to the feasts of summer—garden-ripe vegetables and fresh blackberry cobbler—and from the harvest of fall—baked country ham and roasted newly dug sweet potatoes—to the hearty fare of winter—stews, soups, and baked beans—Lewis sets down these marvelous dishes in loving detail. Here are recipes for Corn Pone and Crispy Biscuits, Sweet Potato Casserole and Hot Buttered Beets, Pan-Braised Spareribs, Chicken with Dumplings, Rhubarb Pie, and Brandied Peaches. Dishes are organized into more than 30 seasonal menus, such as A Late Spring Lunch After Wild-Mushroom Picking, A Midsummer Sunday Breakfast, A Christmas Eve Supper, and an Emancipation Day Dinner. In this seminal work, Edna Lewis shows us precisely how to recover, in our own country or city or suburban kitchens, the taste of the fresh, good, and distinctly American cooking that she grew up with.

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The Southern Vegetarian - Justin Fox Burks & Amy Lawrence Cover Art

The Southern Vegetarian

The Southern Vegetarian 100 Down-Home Recipes for the Modern Table by Justin Fox Burks & Amy Lawrence

Anyone not adequately acquainted with the South's true culinary terrain might struggle with the idea of a Southern vegetarian. Justin Fox Burks and Amy Lawrence turn that notion on its head by recasting garden bounty as the headlining act on a plate. In a region distinguished by ideal growing conditions and generations of skilled farmers, Southern-style vegetarian cooking is not only possible but a pursuit brimming with vine-ripened possibility. Grab a chair in Burks and Lawrence's kitchen and discover modern recipes that evoke the flavors of traditional Southern cooking. The Southern Vegetarian Cookbook  is filled with techniques, ingredients and dishes loved so dearly throughout the region including: Lemon Zest and Thyme Pimento Cheese,Grilled Watermelon and Tomato Salad with Honey Lime Vinaigrette,Okra Fritters with Creole Mustard Sauce,Vegetarian Red Beans and Rice with Andouille Eggplant,Roast Beet Salad with Sea Salt Granola and Honey Tarragon Dressing,Grilled Peach Ice Cream and more!  Despite the stigma that the South is one big feast of meaty indulgence, Burks and Lawrence are adding health substance to the definition of Southern food. Whether you're a devoted plant-eater or a steadfast omnivore,  The Southern Vegetarian Cookbook  will help you shift vegetables from the outskirts of your plate into main course position. Eating your vegetables has never been more delicious.

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Charcuterie and French Pork Cookery - Jane Grigson Cover Art

Charcuterie and French Pork Cookery

Charcuterie and French Pork Cookery by Jane Grigson

This timeless classic of French cuisine brings age-old mastery of everything pork into your kitchen, one easy-to-follow step at a time.   Every town in France has at least one charcutier, whose windows are dressed with astonishing displays of delicious food: pâté, terrines, galantines, jambon, saucissons, and boudins. The charcutier will also sell olives, anchovies, and condiments, as well as various salads of his own creation, making it an essential stop when assembling picnics or impromptu meals. But the real skill of the charcutier lies in his transformation of the pig into an array of delicacies; a trade which goes back at least as far as classical Rome, when Gaul was famed for its hams.   First published in 1969, Jane Grigson's classic Charcuterie and French Pork Cookery is a guide and a recipe book. She describes every type of charcuterie available for purchase and how to make them yourself. She describes how to braise, roast, pot-roast, and stew all cuts of pork, how to make terrines, and how to cure ham and make sausages at home.

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Home Is Where the Eggs Are - Molly Yeh Cover Art

Home Is Where the Eggs Are

Home Is Where the Eggs Are by Molly Yeh

NEW YORK TIMES BESTSELLER From the host of Food Network’s Girl Meets Farm and bestselling author of the IACP award-winning Molly on the Range, a collection of cozy recipes that feel like celebrations.  Home Is Where the Eggs Are is a beautiful, intimate book full of food that’s best enjoyed in the comfort of sweatpants and third-day hair, by a beloved Food Network host and new mom living on a sugar beet farm in East Grand Forks, MN. Molly Yeh’s cooking is built to fit into life with her baby, Bernie, and the naptimes, diaper changes, and wiggle time that come with having a young child, making them a breeze to fit into any sort of schedule, no matter how busy. They’re low-maintenance dishes that are satisfying to make for weeknight meals to celebrate empty to-do lists after long workdays, cozy Sunday soups to simmer during the first (or seventh!) snowfall of the year, and desserts that will keep happily under the cake dome for long enough that you will never feel pressure to share. The flavors in this book draw inspiration from a distinctive blend of Molly’s experiences—her Chinese and Jewish heritage, her time living in New York, her husband’s Scandinavian heritage, and their farm in the upper Midwest. She uses seasonal ingredients that are common in her region while singlehandedly supporting the za’atar and sumac import industry in her small town. These influences come together into fuss-free crave-able meals that dirty as few dishes as possible and offer loads of prep-ahead, freezing, and substitution tips, such as: Babka CerealMozzarella Stick SaladDoughnut Matzo BreiHam and Potato PizzaChicken and Stars SoupOrange Blossom Creamsicle SmoothiesHand-pulled Noodles with Potsticker Filling SauceMarzipan Chocolate Chip Cookies In Home Is Where the Eggs Are, the feeling of home starts in the kitchen; just melt some butter, fry an egg, and build a little memory around it.

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