iBookstore Top 50 Specific Ingredient Cookbook Ebooks

The most popular specific ingredient cookbook ebooks available at Apple's iBookstore. The best seller chart listing of top iBooks for cookin using specific ingredients is updated daily.

Chart list of the top Specific Ingredient cookbook ebook best sellers was last updated:

Cookbook Ebook Best Sellers

Top Specific Ingredient Cookbook Ebook Best Sellers

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Poppy Cooks: The Potato Book - Poppy O'Toole Cover Art

Poppy Cooks: The Potato Book

Poppy Cooks: The Potato Book 101 Recipes from the Potato Queen by Poppy O'Toole

You asked, and she delivered—this is Poppy Cooks' all-potato cookbook. Whether you like them fried, baked, mashed, or roasted, TikTok's High Priestess of the Potato gives you the ultimate potato book. The spud—the humblest of ingredients—can be made into more than just mashed potatoes (but if it is mash, make it the best mashed potatoes ever ), and in this book Poppy O'Toole celebrates the range and variety from just this one mighty ingredient. In these pages, Poppy gives you all the tools you need to achieve the perfect potatoes every time —whether it's a trusted roasted potato , a melt-in-the-mouth fondant , moreish fries and wedges or the perfect bake . Poppy includes all the most-loved potato dishes alongside mouth-watering international classics (think latkes , dauphinoise and patatas bravas ), and even some old-school favourites (hello, potato smiles ), not to mention a whole chapter dedicated to her sensational 15-hour potatoes . Across 101 recipes, Poppy shares her top tips and tricks for cooking with different methods and flavours to give you THE book you need to raise your spud game and cook like the Potato Queen herself.

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Spices of the World - Jill Norman Cover Art

Spices of the World

Spices of the World by Jill Norman

“Spices of the World” is the latest in the IWFS series of monographs.  It gives a specialist’s insight into this tasty topic for those who love to cook.  Being pocket-sized, 74 pages, the monograph can be easily stored, close to hand, in the kitchen ready to refer to when looking for that missing ingredient to give added depth of flavour to a dish.  Spices expert, and author, Jill Norman provides the reader with an A-Z of some 42 spices – both the popular and those less well known.  She recommends uses for them such as sprinkling AKUDJURA on salads or steamed vegetables, or using GRAINS OF PARADISE, as an alternative to pepper, to add complexity to dishes.   In addition there are useful notes on when to add the spice to a dish, depending on whether flavour or aroma is more important.  The next chapter provides a summary of popular spice mixtures and their key ingredients, so the reader can be creative and blend their own mixture of CHINESE FIVE-SPICE POWDER, RAS AL HANOUT, ZA’ATAR and more.  It also touches briefly on the history of spices, their use in medicine, embalming, cosmetics, and some more unusual uses such as paying the rent!  Today it is mainly for their flavour and aromatic qualities  that  they are sought after.  The book finishes with useful suggestions about wines which work  well with spicy dishes.  A list of online spice merchants (for stocking up from home), will help readers with a copy of Spices of the World  to cook up some delicious dishes.

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Ruffage - Abra Berens Cover Art

Ruffage

Ruffage A Practical Guide to Vegetables by Abra Berens

2020 James Beard Award Nominee – Best Cookbooks – Vegetable-Forward Cooking Ruffage: A Practical Guide to Vegetables is not your typical cookbook—it is a how-to-cook book of a variety of vegetables. Author Abra Berens—chef, farmer, Midwesterner—shares a collection of techniques that result in new flavors, textures, and ways to enjoy all the vegetables you want to eat. From confit to caramelized and everything in between—braised, blistered, roasted and raw—the cooking methods covered here make this cookbook a go-to reference. Treasure trove of 300 recipes. Spanning 29 types of vegetables—from asparagus to zucchini—each chapter opens with an homage to the ingredients and variations on how to prepare them. 140 photographs show off not only the finished dishes, but also the vegetables and farms behind them. Vegetables as a side or a main. Take any vegetable recipe in this book and add a roasted chicken thigh, seared piece of fish, or hard-boiled egg to turn the dish into a meal not just vegetarians will enjoy. Some bound-to-be favorite recipes include: • Shaved Cabbage with Chili Oil, Cilantro, and Charred Melon • Blistered Cucumbers with Cumin Yogurt and Parsley • Charred Head Lettuce with Hard-Boiled Egg, Anchovy Vinaigrette, and Garlic Bread Crumbs • Massaged Kale with Creamed Mozzarella, Tomatoes, and Wild Rice • Poached Radishes with White Wine, Chicken Stock and Butter Ruffage will help you become empowered to shop for, store, and cook vegetables every day and in a variety of ways. You'll learn about the life and life-giving properties of plants the way a farmer sees it, build experience and confidence to try your own original variations, and never look at vegetables the same way again.

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Ottolenghi Flavor - Yotam Ottolenghi, Ixta Belfrage & Tara Wigley Cover Art

Ottolenghi Flavor

Ottolenghi Flavor A Cookbook by Yotam Ottolenghi, Ixta Belfrage & Tara Wigley

NEW YORK TIMES BESTSELLER • The author of Plenty teams up with Ottolenghi Test Kitchen’s Ixta Belfrage to reveal how flavor is created and amplified through 100+ super-delicious, plant-based recipes. IACP AWARD FINALIST • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review • NPR • The Washington Post • The Guardian • The Atlanta Journal-Constitution • National Geographic • Town & Country • Epicurious “Bold, innovative recipes . . . make this book truly thrilling.”— The New York Times Level up your vegetables. In this groundbreaking cookbook, Yotam Ottolenghi and Ixta Belfrage offer a next-level approach to vegetables that breaks down the fundamentals of cooking into three key elements: process, pairing, and produce. For process , Yotam and Ixta show how easy techniques such as charring and infusing can change the way you think about cooking. Discover how to unlock new depths of flavor by pairing vegetables with sweetness, fat, acidity, or chile heat, and learn to identify the produce that has the innate ability to make dishes shine. With main courses, sides, desserts, and a whole pantry of “flavor bombs” (homemade condiments), there’s something for any meal, any night of the week, including surefire hits such as Stuffed Eggplant in Curry and Coconut Dal, Spicy Mushroom Lasagne, and Romano Pepper Schnitzels. Chock-full of low-effort, high-impact dishes that pack a punch and standout meals for the relaxed cook, Ottolenghi Flavor is a revolutionary approach to vegetable cooking.

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How to Cook the Finest Things in the Sea - Ari Kolender & Noah Galuten Cover Art

How to Cook the Finest Things in the Sea

How to Cook the Finest Things in the Sea Broil, Bake, Poach & Grill Your Way to Exceptional Fish & Shellfish by Ari Kolender & Noah Galuten

The owner of LA's popular Found Oyster and Queen St. restaurants demystifies the art of cooking delicious seafood with straightforward instructions.  Named one of Publishers Weekly ’s Top 10 New Cookbook of 2025 Cooking great seafood is all about simplicity and confidence, and this book gives readers the techniques to make sure their seafood always shines. Organized by cooking method, there are chapters on grilling, baking, broiling, frying, and more. Chef Ari Kolender worked at the country’s best seafood restaurants before opening his beloved spot Found Oyster in Los Angeles. Now, in his first book, Kolender teaches readers versatile, fool-proof techniques for serving up fish and shellfish every possible way.  With an emphasis on sustainability, How to Cook the Finest Things in the Sea  offers 100 recipes for everything from Clam Chowder and Fried Cod Sandwiches to Two Bean Squid Salad and Low Country Fish Stew. He shows why crudos, ceviches, and aguachiles are some of the easiest seafood dishes to prepare at home, and he explains how to bake fish and veggies in paper packets for the gentlest way to cook seafood. Readers will learn the ultimate grilling method to make Grilled Mackerel and Miso Barbecue Shrimp, or they can recreate the magic of a seafood shack with chicken-fried and beer battered seafood.  Whether seafood newbie or fanatic, How to Cook the Finest Things in the Sea will guide them through techniques to unlock the dynamic flavors of fish and shellfish.

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Seasons of Greens - Katie Reicher Cover Art

Seasons of Greens

Seasons of Greens A Collection of New Recipes from the Iconic San Francisco Restaurant by Katie Reicher

Chef Katie Reicher of San Francisco’s legendary Greens Restaurant shares 120+ plant-based recipes inspired by cultures from around the world. Using seasonal ingredients for maximum flavor, Chef Reicher shows how to make vegetables the hero of any dish. Vegetarian cuisine is celebrated in Katie Reicher’s Seasons of Greens. With more than 120 recipes to suit every taste, Chef Reicher pays homage to the amazing chefs before her while showcasing vegetables in new and exciting ways. Incorporating global influences, classic vegetarian dishes get a delicious makeover: root vegetables and rice is transformed into a Biryani, an Indian-inspired dish with layers of your favorite veggies. Summer rolls, a Greens version of the spring roll, uses sweet potato and a peanut sauce for a Thai twist. Avocado toast gets an update with a butterbean smash on charred bread that’s perfect for breakfast or entertaining. All of the recipes are created with substitutes in mind and with whatever is available for the season. Seasons of Greens is a fresh and modern way to enjoy vegetables. MORE THAN 120 RECIPES: Vegetables, legumes, and grains are the heroes of every dish with substitutions and tips to make any meal a success. COOKING BY THE SEASONS: Using vegetables that are available locally ensure freshness and is a sustainable way of cooking. RICH WITH INFORMATION: With essays exploring seasonality, sustainability, and cultural foodways, as well as helpful hints on key ingredients. WORLD-FOCUSED CUISINE: Blending bold new flavors and ingredients from Asia, Africa, and South America, classic vegetarian dishes are transformed in a modern way. VEGETARIAN LEGACY: Chef Katie Reicher’s nod to Greens’ incredible vegetarian legacy include favorites passed down over its 40-year history. HEALTHY WAY TO EAT: Find new ways to add vegetables to your meals from a bounty of choices explored by Chef Reicher.

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The Pasta Queen - Nadia Caterina Munno Cover Art

The Pasta Queen

The Pasta Queen A Just Gorgeous Cookbook: 100+ Recipes and Stories by Nadia Caterina Munno

NOW AN ORIGINAL SERIES ON PRIME VIDEO NEW YORK TIMES BESTSELLER TikTok sensation and beloved home cook Nadia Caterina Munno, a.k.a. The Pasta Queen, presents a cookbook of never-before-shared recipes featuring the signature pasta tips and tricks that are 100% authentic to Italian traditions—and just as gorgeous as you are. In the first-ever cookbook from TikTok star and social media sensation Nadia Caterina Munno—a.k.a. The Pasta Queen—is opening the recipe box from her online trattoria to share the dishes that have made her pasta royalty. In this delectable antipasto platter of over 100 recipes, cooking techniques, and the tales behind Italy’s most famous dishes (some true, some not-so-true), Nadia guides you through the process of creating the perfect pasta, from a bowl of naked noodles to a dish large and complex enough to draw tears from the gods. Whether it’s her viral Pasta Al Limone, a classic Carbonara, or a dish that’s entirely Nadia’s—like her famous Assassin’s Spaghetti—The Pasta Queen’s recipes will enchant even the newest of pasta chefs. Featuring a colorful tour of Italy through stunning photographs and celebratory tales of the country’s rich culinary heritage, along with stories about Nadia’s own life and family, The Pasta Queen is a cookbook that will warm your heart, soothe your soul, and spice up your life. And best of all? It’s just gorgeous .

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The Spice Companion - Lior Lev Sercarz Cover Art

The Spice Companion

The Spice Companion A Guide to the World of Spices: A Cookbook by Lior Lev Sercarz

A stunning and definitive spice guide by the country’s most sought-after expert, with hundreds of fresh ideas and tips for using pantry spices, 102 never-before-published recipes for spice blends, gorgeous photography, and breathtaking botanical illustrations. Since founding his spice shop in 2006, Lior Lev Sercarz has become the go-to source for fresh and unusual spices as well as small-batch custom blends for renowned chefs around the world. The Spice Companion communicates his expertise in a way that will change how readers cook, inspiring them to try bold new flavor combinations and make custom spice blends. For each of the 102 curated spices, Lev Sercarz provides the history and origin, information on where to buy and how to store it, five traditional cuisine pairings, three quick suggestions for use (such as adding cardamom to flavor chicken broth), and a unique spice blend recipe to highlight it in the kitchen. Sumptuous photography and botanical illustrations of each spice make this must-have resource as beautiful as it is informative.

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America's Test Kitchen Potatoes 20 Ways - America's Test Kitchen Cover Art

America's Test Kitchen Potatoes 20 Ways

America's Test Kitchen Potatoes 20 Ways Baked, Fried, Mashed, Smashed, and more by America's Test Kitchen

Potatoes are nearly universally loved, and the right recipes take a good thing and make it even better. We’ve gathered 20 of our all-time favorite potato recipes into this digital download that will come in handy anytime you think, “A potato side would be perfect, which should I choose.”  There’s Best Baked Potatoes (we’ll tell you how to ensure fluffy interiors and crispy skin every time), Easier French Fries (we use half the usual amount of oil, and start the fries in cold oil); Garlic-Parmesan Mashed Potatoes (we add garlic flavor three ways), BLT Potato Salad (we add vinegar to the cooking water for deeply seasoned spuds), Scalloped Potatoes (our lighter, quicker version of the classic is weeknight-friendly); and, Patatas Bravas (ultracrispy meet a spicy tomato-based sauce).

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Simple Pasta - Odette Williams Cover Art

Simple Pasta

Simple Pasta Pasta Made Easy. Life Made Better. [A Cookbook] by Odette Williams

A gorgeous collection of simple, tasty pasta recipes you’ll return to again and again, any night of the week, from the author of the beloved Simple Cake . “Pasta deliciously portrayed in all its rustic elegance.”—Stanley Tucci, New York Times bestselling author of Taste: My Life Through Food ONE OF THE BEST COOKBOOKS OF THE YEAR: The New York Times, Epicurious In Simple Pasta, Odette Williams makes homemade pasta easy, fun, and delicious. With just three base doughs, there are endless possibilities for creating memorable, transporting meals with friends and family. Of course, if you prefer (or just need the convenience of) store-bought pasta, that’s always an option too.    Discover new favorite and beloved classics, like: • Beet and Carrot Agnolotti with Sage-Hazelnut Butter • Creamy Wild Mushroom Gnocchi • Cacio e Pepe • Carbonara • Beef Short Rib Ragù and Pappardelle  • Zucchini and Basil Casarecce • Wicked White Bolognese • Crispy Italian Sausage and Broccolini Orecchiette   Peppered throughout the book are recipes for side dishes, drinks, mains, and desserts, helping anyone recreate the laid-back elegance of la dolce vita at home. Seasonal menus showcase produce at its prime, creating pasta dishes that are singular and memorable. In Simple Pasta, Odette welcomes you to experience the everyday joy of pasta with the people you love.

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Peppers of the Americas - Maricel E. Presilla Cover Art

Peppers of the Americas

Peppers of the Americas The Remarkable Capsicums That Forever Changed Flavor [A Cookbook] by Maricel E. Presilla

An IACP Cookbook Award-winning survey of 200 types of peppers and more than 40 pan-Latin recipes from a three-time James Beard Award-winning author and chef-restaurateur. From piquillos and shishitos to padrons and poblanos, the popularity of culinary peppers (and pepper-based condiments, such as Sriracha and the Korean condiment gochujang) continue to grow as more consumers try new varieties and discover the known health benefits of Capsicum, the genus to which all peppers belong. This stunning visual reference to peppers now seen on menus, in markets, and beyond, showcases nearly 200 varieties (with physical description, tasting notes, uses for cooks, and beautiful botanical portraits for each). Following the cook's gallery of varieties, more than 40 on-trend Latin recipes for spice blends, salsas, sauces, salads, vegetables, soups, and main dishes highlight the big flavors and taste-enhancing capabilities of peppers. Winner of the 2018 International Association of Culinary Professionals (IACP) Cookbook Award for "Reference & Technical" category

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Cooking with 5 Ingredients from Trader Joe's - Tracey Korsen Cover Art

Cooking with 5 Ingredients from Trader Joe's

Cooking with 5 Ingredients from Trader Joe's Simple Weeknight Meals Using Your Favorite In-Store Products by Tracey Korsen

Simple Weeknight Meals Using Your Favorite In-Store Products Transform popular Trader Joe’s products into delicious dishes that will have everyone begging for your recipe. It’s easy to make incredible home-cooked meals with the flavorful in-store items you already love, and for the ultimate convenience, these satisfying recipes feature five or fewer affordable ingredients. Whether you’re new to cooking, low on time or hoping to mix up your Trader Joe’s haul, Tracey Korsen of the Tracey Joe’s blog has you covered. Learn to whip up comforting dinners, decadent desserts, takeout copycats and more. For a perfect, protein-packed lunch, pair microwavable rice, Sriracha Flavored Baked Tofu and fresh toppings like power greens and avocado. Craving a soothing, creamy soup? Combine fire-roasted tomatoes with cheesy ravioli, broth and Italian sausage. With just a few simple hacks, frozen shrimp tempura becomes an epic New Orleans po’boy, and you can even jazz up their gluten-free baking mix to make heavenly caramel-filled chocolate chip cookies. These comforting creations require minimal prep, thanks to Tracey’s inventive pairings and Trader Joe’s uniquely tasty, time-saving ingredients. With this game-changing collection, anyone can enjoy exciting yet effortless cooking every day of the week!

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Finger Lickin’ Good! The Ultimate Chicken Wing Cookbook - Vickie Duncan Cover Art

Finger Lickin’ Good! The Ultimate Chicken Wing Cookbook

Finger Lickin’ Good! The Ultimate Chicken Wing Cookbook by Vickie Duncan

Chicken wings are always a hit at parties and other gatherings, and this collection of recipes will not disappoint.  Whether you want to try one of five variations on the classic buffalo flavor, broiled chicken wings, or home-made hot wings; or if you want to try something more adventurous like coconut curried wings, olive garden chicken spiedies, or sweet sour chicken wings; this cookbook is sure to have your friends and family members licking their fingers and asking for more.  Download Today & Enjoy - Courtesy of MindFull Media

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Summer Berries & Autumn Fruits - Annie Rigg Cover Art

Summer Berries & Autumn Fruits

Summer Berries & Autumn Fruits by Annie Rigg

Sweet cherries, juicy oranges, succulent strawberries, tongue-tingling limes - everyone has a favourite fruit, though too often many of us just eat it as it comes, or stick to classics such as apple crumble. In this inspiring collection of seasonal recipes, Annie Rigg offers 120 original, exciting and tempting ways to enjoy the orchard's bounty. Whether introducing a splash of colour to your plate or providing the perfect tangy countertaste to a rich cheese, she shows how fruit can play the starring role. Chapters cover Citrus, Berries & Soft Fruit, Stone Fruit, Tropical Fruit and Orchard Fruits, and the recipes include such delicious dishes as Bulgur Wheat Salad with Cherries and Feta, Mango & Chilli Hot Sauce, Fromage Frais Panna Cotta with Blood Orange Jelly and Pistachio and Coconut & Lime Cake, as well as all manner of tarts, pies, creams, dressings and syrups.

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Bold Beans - Amelia Christie-Miller Cover Art

Bold Beans

Bold Beans Recipes to get your pulse racing by Amelia Christie-Miller

AS SEEN ON DRAGON'S DEN! A BBC Radio 4's The Food Programme Book of the Year 2023 and a Sunday Times bestseller (March 2024) 'With recipes this good you'll wonder why you didn't embrace the bean craze sooner...' - Thomasina Miers 'I love having beans as a base to make a hearty delicious dinner.' - Melissa Hemsley Get ready to become bean obsessed! Beans have had it tough, but they've finally had the makeover they deserve. No longer confined to the back of the cupboard, and now celebrated by foodies, these protein-rich, sumptuous and satisfying marvels offer versatility, texture and heartiness. With contributions from the Bold Bean team as well as Anna Jones, Hugh Fearnley-Whittingstall and the team at Mob among others, these are enticing, exciting recipes uncompromising in their deliciousness. Get all the bean-spiration you need with over 90 fabulous recipes.

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Recipes from the Herbalist's Kitchen - Brittany Wood Nickerson Cover Art

Recipes from the Herbalist's Kitchen

Recipes from the Herbalist's Kitchen Delicious, Nourishing Food for Lifelong Health and Well-Being by Brittany Wood Nickerson

Author and herbalist Brittany Wood Nickerson understands that food is our most powerful medicine. In Recipes from the Herbalist’s Kitchen she reveals how the kitchen can be a place of true awakening for the senses and spirit, as well as deep nourishment for the body. With in-depth profiles of favorite culinary herbs such as dill, sage, basil, and mint, Nickerson offers fascinating insights into the healing properties of each herb and then shares 110 original recipes for scrumptious snacks, entrées, drinks, and desserts that are specially designed to meet the body’s needs for comfort, nourishment, energy, and support through seasonal changes. Foreword INDIES Gold Award Winner IACP Cookbook Awards Finalist

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Williams-Sonoma Potato - Selma Brown Morrow Cover Art

Williams-Sonoma Potato

Williams-Sonoma Potato The Best-Selling Recipe Collection from America's Top Cooking Authority by Selma Brown Morrow

From a helping of hearty home fries to a slice of buttery pommes Anna to a savory Spanish omelete, potatoes are a favorite ingredient throughout the world. Served on the side or as a main dish, they are by far the most versitile vegetable we know. Williams Sonoma Collection Potato offers more than 40 recipes, including the classics as well as inspiring new ideas. In these pages, you will find a dish to suit any occasion, whether it's a light potato salad for a spring picnic or a savory potato tart with ham and Gruyère for a supper with friends. This vividly photographed, full-color recipe collection appeals to both novice and experienced cooks.

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Milk Street Vegetables - Christopher Kimball Cover Art

Milk Street Vegetables

Milk Street Vegetables 250 Bold, Simple Recipes for Every Season by Christopher Kimball

IACP AWARD WINNER FOR BEST GENERAL COOKBOOK Move vegetables into the center of your plate from the realm of sides and salads with this vegetable-cooking bible of more than 250 full-flavor recipes, from James Beard and IACP award winner Christopher Kimball's Milk Street. Chili-spiked carrots. Skillet-charred Brussels sprouts.  Mashed potatoes brightened with harissa and pistachios. These are just three ways to put vegetables in the center of your plate.   Here in the U.S., meat is cheap and has been in the center of the plate for centuries. The rest of the world, however, knows how to approach vegetables, grains and beans not only with respect but with a fresh, lively approach, one that transforms the ordinary into the extraordinary.   To get a vegetable education, we traveled to Athens to learn how winter vegetable stews could taste light and bright, not hearty and heavy. In Cairo, we tasted eggplant and potatoes that punched up flavor with bold pops of texture from whole spices. And in Puglia, Italy, we had a revelatory bite of zucchini enriched by ricotta cheese and lemon.   This is a world of high-heat roasts, unctuous braises, drizzles of honey, and stir-fries aromatic with ginger and garlic. And with 250 recipes, the possibilities are nearly endless:   A simple head of cauliflower can become  Cauliflower Shawarma ,  Sichuan Dry-Fried Cauliflower,  or Curried Cauliflower Rice with Peas and Cashews Humble cabbage travels the world to become  Butter-Roasted Cabbage with Citrus, Hazelnuts and Mustard; Hot and Sour Stir-Fried Cabbage;  and  Thai-Style Coleslaw with Mint and Cilantro Mushrooms are transformed into  Stir-Fried Mushrooms with Asparagus and Lemon Grass  or  Miso Soup with Mixed Vegetables and Tofu and greens get the Milk Street treatment in dishes like  Pozole with Collard Greens; Hot Oil-Flashed Chard with Ginger, Scallions and Chili;  and   Persian-Style Swiss Chard and Herb Omelet   It’s never too late to get your vegetable PhD.  

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Via Carota - Jody Williams, Rita Sodi & Anna Kovel Cover Art

Via Carota

Via Carota A Celebration of Seasonal Cooking from the Beloved Greenwich Village Restaurant:An Italian Cookbook by Jody Williams, Rita Sodi & Anna Kovel

A BON APPETIT BEST BOOK OF THE YEAR • The much-anticipated cookbook from “New York’s Most Perfect Restaurant” ( The New Yorker ), featuring impossibly flavorful, vegetable-centric Italian dishes, from Fresh Pasta Squares with Fava Pesto to Meyer Lemon Risotto. "Via Carota is one of my very favorite restaurants in New York City, and this cookbook perfectly captures its magic: simple, seasonal, organic, local, and profoundly delicious, these are recipes that I want to eat all the time." —Alice Waters James Beard Award-winning chefs Jody Williams and Rita Sodi share the secrets of their beloved restaurant, which has become synonymous with New York City’s Greenwich Village. Since 2014, Via Carota has been a destination for food lovers, celebrities, and well-informed travelers because of its impeccable Italian fare. Emphasizing vegetables and seasonal cooking, the dishes that come out of Williams and Sodi’s kitchen are astonishing in their simplicity yet dazzling in their elegance. Now, with this beautiful, deeply personal cookbook, they share the keys to cooking Via Carota’s traditional (but not too traditional) cuisine at home. Here are more than 140 recipes, including: Lasagna Cacio e Pepe Roasted Carrots with Spiced Yogurt and PistachiosTuscan Onion SoupPotato GnocchiSweet Ricotta Cakeand more! Here, too, is the restaurant’s signature Insalata Verde—that celebrate the bounty of every time of the year, highlighting the very best uses for the most delicious seasonal produce, from spring peas to summer squashes, autumnal legumes to winter citrus.

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The Carnivore Cookbook - Maria Emmerich Cover Art

The Carnivore Cookbook

The Carnivore Cookbook The Complete Guide to Success on the Carnivore Diet with Over 100 Recipes, Meal Plans, and Science by Maria Emmerich

Keto meets carnivore in this groundbreaking high-protein, low-carb cookbook featuring over 100 mouthwatering meat-based recipes, easy-to-follow meal plans, and convenient grocery lists. In a world overflowing with processed foods, chronic illness, and nutritional confusion, The Carnivore Cookbook is your no-nonsense guide back to human roots—powered by protein, clarity, and healing. Maria Emmerich, a trusted voice in the keto and low-carb community, takes you on a deep dive into the science and simplicity of a meat-based lifestyle. Backed by research and ancestral wisdom, this book explores why our bodies thrive on animal-based nutrition—and how modern agriculture and food additives have steered us away from what we're truly designed to eat. Discover how plant-based foods often come with hidden drawbacks, like antinutrients that can trigger inflammation and rob your body of vital minerals. Maria breaks it all down, offering a clear path to reclaiming your health through The Carnivore Autoimmune Protocol —a step-by-step plan designed to help you identify your ideal level of carnivory and eliminate symptoms tied to autoimmune disorders, leaky gut, and more. Whether you’re keto-curious or ready to go full carnivore, this book delivers: Over 100 flavorful, meat-focused recipes that are anything but boringSmart tips for optimizing nutrient density and digestionWeekly meal plans and grocery lists to simplify your journeyUp-to-date science that empowers you to eat with confidenceIf you're feeling overwhelmed by the noise of modern nutrition trends, The Carnivore Cookbook offers a bold, evidence-based reset. It’s not just a diet—it’s a return to how we were meant to eat.

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Curry Cookbook: The Best Ever Curry Recipes - Jonathan Rogers Cover Art

Curry Cookbook: The Best Ever Curry Recipes

Curry Cookbook: The Best Ever Curry Recipes by Jonathan Rogers

Curry Cookbook includes over 200 recipes using curry as the main ingredient. It gives you step by step instructions for making healthy and delicious dishes you can enjoy at different times of the day and at different occasions. 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:  Apple Curry Turkey Pita Baked Chicken Curry Flavor-Fest Beef Curry Soup Beef and Spinach Curry Black Pepper Goat Curry Burmese Chicken Curry Chicken Chutney Sandwiches with Curry Chicken Coconut Curry Chicken Curry Croissants Chicken Curry Party Salad Chicken and Apple Curry Chicken with Peanut Curry Yogurt Sauce Coconut Curry Pumpkin Soup Coconut-Curry Lentil Stew Served over Quinoa Cold Asparagus with Curry Dip Creamy Carrot with Curry Soup Curry Broccoli Salad Curry Carrot-Leek Soup Curry Cheddar Scrambled Eggs Curry Grilled Chicken Curry Kabobs Curry Lamb Chops Curry Mango Chicken Curry Meat Loaf Curry Pineapple Fried Rice Curry Pork Tenderloin Curry Powder Curry Pumpkin Soup Curry and Coconut Milk Soup Duck Legs in Green Curry Fruited Curry Chicken Salad Fruity Curry Chicken Salad Garlic Curry Burgers Goof Proof Coconut Curry Chicken Green Curry Cod Green Curry Lamb Balls Green Curry Thai for Kings Green Curry Tofu Grilled Mussels with Curry Butter Halibut in Yellow Curry Broth Indian Shrimp Curry Jamaican Curry Powder Lamb, Carrot, and White Bean Curry Stew Lime-Curry Tofu Stir-fry Malaysian Mango Chicken Curry Mango Chicken Curry Mild Curry Powder Mixed Seafood Curry Mum's Mutton Curry Mushroom Curry with Galangal Mussels in Curry Cream Sauce North Indian Nepali Curry Dumplings Northern Thai Curry with Chicken and Peanuts Olive and Chicken Curry Crepes Orange Curry Chicken Pakistani Lentil Curry Peach Curry Glazed Pork Chops Peanut Vegetable Curry Wraps Pork Chops with Apple Curry Sauce Prawns Curry Prawns in Cashew Coconut Curry Sauce Pumpkin Coconut Curry Pumpkin Curry with Lentils and Apples Red Lentil Curry Roasted Tomato Curry Soup Rob's Lamb Curry Pie Shrimp Red Thai Curry Singapore Noodle Curry Shrimp Slow Cooker Chicken Curry Spicy Beef Curry Stew for the Slow Cooker Spicy Indian Chicken and Mango Curry Spicy Vegan Potato Curry Spinach Chick Pea Curry Spinach Salad with Curry Vinaigrette Spinach and Berries Salad with Non-Fat Curry Sri Lankan Potato Curry Steamed Mussels with Curry Thai Red Chicken Curry Thai Shrimp Curry Tofu and Noodle Coconut-Curry Soup Tomato-Curry Lentil Stew Traditional Chicken Curry Tuna Curry in a Hurry Turkey Curry Vegetarian Bean Curry Vegetarian Chickpea Curry with Turnips Veggie Curry Casserole Vietnamese Beef and Lettuce Curry Vietnamese Style Vegetarian Curry Soup Yogurt Chicken Curry And many more great recipes…

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Seafood Journey - Ghillie Basan Cover Art

Seafood Journey

Seafood Journey Tastes and Tales From Scotland by Ghillie Basan

Scotland has some of the best seafood in the world, so we why don’t we eat more of it? Why don’t we highlight the bounty of our seas and the people who fish, produce, sell, preserve and cook it? Acclaimed cooker writer Ghillie Basan embarks on a journey around Scotland’s coastline and over to the islands to capture the essence of our nation’s seafood through the stories of fisherman, farmers, artisan smokers and curers, boat builders and net makers, creels and shacks, skin tanners and age-old traditions. In addition, she offers 90 original recipes showcasing the wonderful produce she encounters on her journeys to all parts of the country. Features a foreword by Gary Maclean, winner of MasterChef: The Professionals

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More Daily Veg - Joe Woodhouse Cover Art

More Daily Veg

More Daily Veg No fuss or frills, just great vegetarian food by Joe Woodhouse

One of The Guardian 's Best Food Books 2023 'I really love Joe Woodhouse's food' - Nigella Lawson 'Joe just makes the most delicious food that happens to have no meat or fish in it.' - Rachel Roddy 'When Joe Woodhouse cooks then you know that something very, very good will result from much happy time spent in the kitchen. For such a modern cook, the flavours are deep, rich and magical. That there is no meat is happily forgotten here, for this is about great cooking.' - Jeremy Lee 'Joe's food always looks gorgeous and totally doable. A major plus is that the recipes in his books can often be made with ingredients you have at home.' - Diana Henry Swapping just one meat dish for a plant-based one saves greenhouse gas emissions that are equivalent to the energy used to charge your phone for two years. In this new collection of recipes, a companion to the highly acclaimed Your Daily Veg , long-time vegetarian Joe Woodhouse celebrates everyday, seasonal vegetables in a fresh, modern way with dishes that always deliver on flavour and satisfaction. Focusing either on one core vegetable or a group of similar vegetables - including celeriac, beetroot and squash, tomatoes and fennel, mushrooms, onions and leeks, and beans, pulses and seeds - the recipes follow a simple format of short ingredients lists and easy-to-follow instructions. Praise for Your Daily Veg : 'One of those cookbooks that you can tell will go into heavy rotation in your kitchen. Each chapter is given over to a different, common vegetable and how you can turn it into a satisfying and straightforward meal.' - Tim Lewis, Observer Food Monthly

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The Dr. Sebi Juice Detox Bible - Elmer Chavez Cover Art

The Dr. Sebi Juice Detox Bible

The Dr. Sebi Juice Detox Bible [3 in 1] Nutrient-Dense Alkaline Juices, Smoothies, and Herbal Tonics to Naturally Cleanse your Body from Mucus and Boost the Immune System by Elmer Chavez

Revitalize Your Health: Discover the Power of Alkaline Juices and Herbal Tonics with "The Dr. Sebi Juice Detox Bible" – Your Ultimate Guide to a Toxin-Free, Vibrant Life! Embark on a transformative health journey with "The Dr. Sebi Juice Detox Bible," a comprehensive collection of alkaline-based juices, smoothies, and herbal tonics designed to cleanse your body and boost your immune system naturally. Dr. Sebi's renowned holistic approach to health harnesses the power of natural ingredients to eliminate mucus buildup and detoxify your body, paving the way for pain-free, vibrant living without the reliance on conventional medications. Dr. Sebi's methods have not only revolutionized the way people approach wellness worldwide, but they have also provided relief and healing for thousands suffering from various health conditions. This book encapsulates his profound wisdom and practical knowledge, offering effective, natural remedies that target the root causes of health issues rather than merely masking symptoms. Key Features of "The Dr. Sebi Juice Detox Bible": ✅ Nutrient-Dense Recipes: Enjoy a variety of delicious, alkaline-rich recipes that detoxify and rejuvenate your body. ✅ Holistic Healing: Learn how Dr. Sebi’s approach can address multiple health conditions, promoting overall wellness. ✅ Herbal Wisdom: Gain insights into the powerful benefits of herbal medicines and how they contribute to sustained health. ✅ Family Health Solutions: Discover natural health solutions suitable for all ages, from children to the elderly. ✅ Preventative Wellness: Equip yourself with the knowledge to prevent future health issues and maintain long-term well-being. "The Dr. Sebi Juice Detox Bible" is more than just a recipe book—it's a guide to a healthier life. By following Dr. Sebi’s time-tested principles, you can achieve significant health improvements naturally. Whether you’re looking to address specific health issues or simply want to ensure a healthier future, this book provides all the tools you need to start a new chapter of wellness. Don’t wait to take control of your health. Grab your copy of "The Dr. Sebi Juice Detox Bible" today and step into a life of health and vitality, completely naturally and pain-free!

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Williams-Sonoma Pasta - Erica de Mane Cover Art

Williams-Sonoma Pasta

Williams-Sonoma Pasta The Best-Selling Recipe Collection from America's Top Cooking Authority by Erica de Mane

From spiral pasta tossed with fresh pesto to a delicious lasagne layered with duck and cream sauce, the variety of pasta dishes is an endless source of inspiration in the kitchen and a pleasure at the table.  Williams Sonoma Collection Pasta offers more than 40 easy-to-follow recipes, including both classic favorites and fresh new ideas. In these pages, you’ll find inspiring pasta dishes designed to suit any occasion—from a light summer supper to a festive dinner party. This expertly photographed, full-color recipe collection appeals to both novice and experienced cooks.

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America's Test Kitchen Best Vegetable Recipes - America's Test Kitchen Cover Art

America's Test Kitchen Best Vegetable Recipes

America's Test Kitchen Best Vegetable Recipes 33 Recipes from Artichokes to Zucchini by America's Test Kitchen

The only thing better than fresh vegetables at the height of the growing season is a collection of best of the best recipes that show you how to quickly and easily bring out their best flavor. Each recipe in this special edition digital download is preceded by a brief Why This Recipe Works paragraph that shares what we learned during the testing process. Beautiful color photos show you how the finished dish will look.  Roasted Artichokes (trim and drop in lemon water to prevent oxidizing, then toss in seasoned oil), Stir-Fried Asparagus with Shiitake Mushrooms (start in a hot pan and stir only occasionally for optimum char and caramelization), Broccoli with Lemon-Oregano Dressing (nuke it so it steams from the inside out), Quick Pickles (ready after 3 hours in the fridge), Braised Hearty Greens (our simple technique cuts out the parcooking step), Grilled Caesar Salad (a favorite salad meets fire, with better than you can imagine results); and, Twice-Baked Sweet Potatoes (adding an egg to the mashed flesh gives the potatoes structure and velvety smoothness).

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Milk! - Mark Kurlansky Cover Art

Milk!

Milk! A 10,000-Year Food Fracas by Mark Kurlansky

Mark Kurlansky's first global food history since the bestselling Cod and Salt; the fascinating cultural, economic, and culinary story of milk and all things dairy--with recipes throughout. According to the Greek creation myth, we are so much spilt milk; a splatter of the goddess Hera's breast milk became our galaxy, the Milky Way. But while mother's milk may be the essence of nourishment, it is the milk of other mammals that humans have cultivated ever since the domestication of animals more than 10,000 years ago, originally as a source of cheese, yogurt, kefir, and all manner of edible innovations that rendered lactose digestible, and then, when genetic mutation made some of us lactose-tolerant, milk itself. Before the industrial revolution, it was common for families to keep dairy cows and produce their own milk. But during the nineteenth century mass production and urbanization made milk safety a leading issue of the day, with milk-borne illnesses a common cause of death. Pasteurization slowly became a legislative matter. And today milk is a test case in the most pressing issues in food politics, from industrial farming and animal rights to GMOs, the locavore movement, and advocates for raw milk, who controversially reject pasteurization. Profoundly intertwined with human civilization, milk has a compelling and a surprisingly global story to tell, and historian Mark Kurlansky is the perfect person to tell it. Tracing the liquid's diverse history from antiquity to the present, he details its curious and crucial role in cultural evolution, religion, nutrition, politics, and economics.

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The Simple Art of Rice - J.J. Johnson & Danica Novgorodoff Cover Art

The Simple Art of Rice

The Simple Art of Rice Recipes from Around the World for the Heart of Your Table by J.J. Johnson & Danica Novgorodoff

ONE OF THE NEW YORK TIMES' "BEST COOKBOOKS OF 2023" NAMED ONE OF THE BEST FALL BOOKS BY EATER, FORBES, ROBB REPORT, PLATE, GARDEN & GUN, ANDREW ZIMMERN’S SPILLED MILK, DELISH, AND NY MAG’S THE STRATEGIST. INCLUDED IN BEST GIFT GUIDES FROM SAVEUR AND ESQUIRE From award-winning author and acclaimed chef JJ Johnson comes a cookbook full of delicious recipes that celebrate the history and versatility one of the world's essential foods. The Simple Art of Rice is a celebration of rice and the many cultures in which this life-giving grain takes pride of place at the center of every table. The recipes are influenced by these global flavors from Asia to Europe, Africa to the Americas, and feature many of the world's favorite dishes. With Danica Novgorodoff, award-winning author Chef JJ Johnson takes readers on an informative and exciting culinary adventure that will help anyone master the art of cooking rice. From iconic savory dishes like Liberian Jollof and Poppy William's Red Rice and Beans to sweet finishes like Champorado, The Simple Art of Rice has a rice dish for every kind of meal and occasion, including nourishing comfort foods and dishes that can be made quickly to transform a weeknight dinner into a feast. The book also features a fool-proof method for turning out perfect rice every time, as well as fascinating information on the role that rice has played in culture and history.

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Eat Your Flowers - Loria Stern Cover Art

Eat Your Flowers

Eat Your Flowers A Cookbook by Loria Stern

Cook with botanical ingredients for stunning visuals and delicious flavors—and let your creativity blossom! For most of us, “eat your flowers” might mean enjoying an edible blossom decorating a restaurant dessert on a night out. For Loria Stern, it’s a way to bring nature into the kitchen, to play with colors and flavors, and to make every dish beautiful. She incorporates natural plant dusts, pressed and fresh blooms, and vibrant herbs and veggies into her cooking for whimsical, gorgeous, and nourishing meals. In this endlessly creative book, she invites you to take advantage of this edible bounty to create your own, providing both her own recipes (and her favorite variations) and the foundational knowledge on how to incorporate botanicals into any dish. Loria shares how to get brilliantly colorful results from all-natural ingredients, such as a gorgeous amethyst spread made from wilted purple cabbage and blended with nuts, which turns bright pink with the squeeze of a lemon. But Loria’s use of botanicals brings value far beyond just the visual—she is skilled at incorporating them in ways that make the most of their true flavors, enhancing each dish in taste as well as aesthetics. Blending freeze-dried raspberries into flour makes her cookie dough a sultry red and gives it a perfect tartness. Breakfasts; appetizers; soups and salads; breads; vegetables; pasta and grains; meat, poultry, and seafood; desserts; and beverages all get floral enhancements, with recipes including: Rainbow Coconut GranolaFloral Summer RollsGardenscape FocacciaBotanical Steamed Tamales Filled with Hibiscus JackfruitBasil Flower Eggplant in Hoisin SauceRose Pistachio Verdant BarsFlower-Pressed Shortbread CookiesPrickly Pear Cocktail Eat Your Flowers shows you how to transform botanical ingredients—root to stem—into recipes that are a pleasure to make, eat, and share.

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Hot Date! - Rawaan Alkhatib Cover Art

Hot Date!

Hot Date! Sweet & Savory Recipes Celebrating the Date, from Party Food to Everyday Feasts by Rawaan Alkhatib

"The most sumptuous cookbook I’ve ever encountered…. Savor this book with your sweetheart, take yourself out on your own date: Hot Date! is a joy.”—The Paris Review The first comprehensive cookbook on an ancient superfood and the cultures that revere it. Mesmerizing and art-packed, Hot Date! features 99 mouthwatering, date-centered recipes that are the perfect mix of traditional favorites and inspired new creations. This is not simply a cookbook about dates. It is a love song, a celebration of food and culture from a global perspective. Every page is a surprise in this highly colorful volume, with recipes ranging from Brooklyn to Babylon. Author Rawaan Alkhatib draws inspiration from her Middle Eastern and Indian cooking background to bring a unique perspective to her topic. As a global citizen who has lived and traveled throughout the world, she explores both the significance of the fruit and its chameleon-like characteristics in cooking.  Divided into six chapters, Hot Date! features recipes that are big on flavor and low on fuss, ranging from Party Food (stuffed dates of all kinds!) to Breakfast; Mains; Soups, Salads & Sides; Sweets; and Drinks & Condiments (the Date Chili Crisp is a life changer). Informative sidebars that read like a scrapbook, how-to content, timelines, and historical snippets feature Rawaan's watercolor illustrations, patterns, and elegant hand-lettering, exploring such topics as: Date-growing cultures, history, and visits to date farms in Palm Springs, the United Arab Emirates, and Egypt The evolution of the classic Palm Springs date shake How date palms are pollinated (entirely by hand, to this day—millions of them!) How to stuff dates Dates at different stages of ripeness Shopping and sourcing suggestions Extensive suggestions for more reading to enter the world of the date Hot Date! is doing away with the Western practice of viewing dates as a sugar-free substitute and instead gives the fruit the platform and profile it deserves: an entire book filled to the brim with praise, knowledge, and delicious recipes for date novices and connoisseurs alike. UNIQUE COOKBOOK: The first of its kind published in the United States, this beautiful book centers a global food known for its versatility, flavor, and nutritional heft. There are no other definitive cookbooks or guides to dates published in English that share recipes, explore the fruit’s history, and feature 3,000 (and counting) varieties of dates. INTERWOVEN STORYTELLING: Hot Date! is rich with stories, poems, and imagery from the Arab world, including visits to date-rich oases throughout the Middle East and Africa, as well as Palm Springs, California. BEAUTIFULLY PRODUCED GIFT BOOK: Much more than a typical recipe book, this volume brims with photos, illustrations, and irresistible details like its fuchsia-dyed page edges, which make you feel like you’re entering a fantasy world. It is as much a cookbook as an artistic object and makes a perfect gift for home cooks, readers interested in the fruit, anyone with an interest in or ties to the Middle East, and those drawn to the colorful art. CANDY BAR DATES & SO MUCH MORE: Dates date back 7,000 years and are at the core of many cultures' cuisines. This fruit has spanned generations, from the centuries-old love of their nutritional superpowers to the viral sensation of Date “Snickers” bars with over 1.3 billion views on TikTok. Hot Date! is for everyone from established date lovers to those looking to experiment with big flavors and textures, and anyone who savors stunning coffee table books featuring rich art and vivid details. Perfect for: Date lovers  Home cooks of all ages  Anyone interested in Middle Eastern-inspired cooking  Whole food-oriented cooks seeking flavor-rich recipes  Anyone looking to switch up the menu for an Iftar gathering Gift-giving to food lovers, cookbook enthusiasts, and art book collectors

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The Flavor Bible - Andrew Dornenburg & Karen Page Cover Art

The Flavor Bible

The Flavor Bible The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs by Andrew Dornenburg & Karen Page

Widely hailed as one of the most influential cookbooks of all time, this is the timeless classic guide to culinary creativity and flavor exploration, based on the wisdom of the world's most innovative chefs Eight years in the making,  The Flavor Bible  is a landmark book that has inspired the greatest creations of innovative cooks and chefs by serving as an indispensable guide to creativity and flavor affinities in today's kitchen.  Cuisine is undergoing a startling historic transformation: With the advent of the global availability of ingredients, dishes are no longer based on geography but on  flavor . This radical shift calls for a new approach to cooking -- as well as a new genre of "cookbook" that serves not to document classic dishes via recipes, but to inspire the creation of new ones based on imaginative and harmonious flavor combinations.  The Flavor Bible  is your guide to hundreds of ingredients along with the herbs, spices, and other seasonings that will allow you to coax the greatest possible flavor and pleasure from them. This astonishing reference distills the combined experience of dozens of America's most innovative culinarians, representing such celebrated and transformative restaurants as A Voce, Blue Hill, Café Atlántico, Chanterelle, Citronelle, Gramercy Tavern, the Herbfarm, Jardinière, Jean Georges, Le Bernardin, the Modern, and the Trellis. You'll learn to: explore the roles played by the four basic tastes -- salty, sour, bitter, and sweet -- and how to bring them into harmony; work more intuitively and effectively with ingredients by discovering which flavors have the strongest affinities for one another; brighten flavors through the use of acids -- from vinegars to citrus juices to herbs and spices such as Makrut lime and sumac; deepen or intensify flavors through layering specific ingredients and techniques; and balance the physical, emotional, mental, and spiritual aspects of cooking and serving an extraordinary meal. Seasoned with tips, anecdotes, and signature dishes from the country's most respected chefs and pastry chefs,  The Flavor Bible  is an essential book for every kitchen library.  For more inspiration in the kitchen, look for The Vegetarian Flavor Bible  and Kitchen Creativity. 

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Michael Symon's Carnivore - Michael Symon & Douglas Trattner Cover Art

Michael Symon's Carnivore

Michael Symon's Carnivore 120 Recipes for Meat Lovers: A Cookbook by Michael Symon & Douglas Trattner

Celebrity chef, restaurateur, and meat lover Michael Symon—of Food Network’s Iron Chef America and ABC’s The Chew —shares his wealth of knowledge and more than 100 killer recipes for steaks, chops, wings, and lesser-known cuts.   Fans across the country adore Michael Symon for his big, charismatic personality and his seriously delicious food. But there's one thing Michael is known for above all else: his unabashed love of meat. A devoted carnivore, Michael calls the cuisine at his six Midwestern restaurants "meat-centric." Now, in Michael Symon's Carnivore, he combines his passion and expertise in one stellar cookbook.   Michael gives home cooks just the right amount of key information on breeds, cuts, and techniques to help them at the meat counter and in the kitchen, and then lets loose with fantastic recipes for beef, pork, poultry, lamb, goat, and game. Favorites include Broiled Porterhouse with Garlic and Lemon, Ribs with Cleveland BBQ Sauce, Braised Chicken Thighs with Kale and Chiles, Lamb Moussaka, and Bacon-Wrapped Rabbit Legs. Recipes for sides that enhance the main event, like Apple and Celeriac Salad and Sicilian Cauliflower, round out the book.    Michael's enthusiasm and warmth permeate the text, and with 75 beautiful color photographs, Michael Symon's Carnivore is a rich and informative cookbook for every meat lover.

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Vegetable Simple: A Cookbook - Eric Ripert & Nigel Parry Cover Art

Vegetable Simple: A Cookbook

Vegetable Simple: A Cookbook by Eric Ripert & Nigel Parry

NEW YORK TIMES BESTSELLER • From one of the world’s most renowned chefs, 110 essential recipes that celebrate the beauty, simplicity, and elegance of vegetables “The latest cookbook from the chef of Le Bernardin focuses on simple, but stunning recipes for seasonal produce. . . . What a delightful approach, especially with summer on the horizon.”— The New York Times NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY PUBLISHERS WEEKLY  Eric Ripert is the chef and co-owner of the acclaimed restaurant Le Bernardin, and the winner of countless Michelin stars, well known for his exquisite, clean, seafood-centered cuisine. But lately, Ripert has found himself reaching for vegetables as his main food source—and doing so, as is his habit, with great intent and care. In Vegetable Simple , Ripert turns his singular culinary imagination to vegetables: their beauty, their earthiness, their nourishing qualities, and the many ways they can be prepared. From vibrant Sweet Pea Soup to Fava Bean and Mint Salad, from warming Mushroom Bolognese to Roasted Carrots with Harissa, Eric Ripert articulates a vision for vegetables that are prepared simply, without complex steps or ingredients, allowing their essential qualities to shine and their color and flavor to remain uncompromised. Complete with gorgeous photos by renowned photographer Nigel Parry, this is a necessary guide for the way we eat today.

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Seafood Simple: A Cookbook - Eric Ripert Cover Art

Seafood Simple: A Cookbook

Seafood Simple: A Cookbook by Eric Ripert

NEW YORK TIMES BESTSELLER • IACP AWARD WINNER • The definitive seafood guide from the three-Michelin-starred chef of Le Bernardin, featuring gorgeous photography and step-by-step techniques alongside 85 accessible recipes that “will have you cooking fillets with pro-level precision on a Tuesday” ( Epicurious ) “ I hope that this book is a source of inspiration and education, encouraging you to cook with confidence and approach seafood with joy, and even love. The secret to Seafood Simple is to trust the process, and yourself.” In its three decades at the top of New York City's restaurant scene, Le Bernardin has been celebrated as one of the finest seafood restaurants in the world and its iconic chef Eric Ripert as the expert in fish cookery. Now, in Seafood Simple , Ripert demystifies his signature cuisine, making delectable fish dishes achievable for home cooks of all skill levels—yet still with elegance and panache. Breaking down cooking techniques into their building blocks, along with images to illustrate each step in the process, Seafood Simple teaches readers how to master core skills, from poaching and deep frying to filleting a fish and shucking an oyster. These techniques are then applied to eighty-five straightforward, delicious recipes, many of which include substitutions for maximum ease. Dishes like Tuna Carpaccio, Crispy Fish Tacos, Shrimp Tempura, Miso Cod, and Spaghetti Vongole show us how to bring out the vibrant flavor and incredible versatility of seafood. Each recipe is accompanied by a gorgeous image by renowned photographer Nigel Parry, as well as step-by-step photos for each of the twenty techniques taught in the book. Stunning, delectable, and above all, actually doable, Seafood Simple is a master class from one of the world's greatest chefs, created especially for the home cook.

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The Pasta Queen: The Art of Italian Cooking - Nadia Caterina Munno & Anna Francese Gass Cover Art

The Pasta Queen: The Art of Italian Cooking

The Pasta Queen: The Art of Italian Cooking by Nadia Caterina Munno & Anna Francese Gass

INSTANT NEW YORK TIMES BESTSELLER NOW AN ORIGINAL SERIES ON PRIME VIDEO Culinary virtuoso and New York Times bestselling author Nadia Caterina Munno expands beyond pasta and into the art of traditional Italian cooking with this vibrant and accessible cookbook—featuring seasonal dishes, healthy entrees, and so much more. Go beyond the first course of pasta with this brand-new cookbook from The Pasta Queen herself. From aperitivi to awaken your appetite to desserts that end meals on a sweet note—and all the courses in between—Nadia will help you create an Italian dinner party fit for royalty. With over a hundred delicious recipes and stunning photographs that will transport you to the heart of the Mediterranean, this cookbook also delves into Nadia’s food philosophies, including the importance of using seasonal ingredients, following a balanced diet, and celebrating cultural history through food. While there’s still plenty of pasta to be found, this cookbook will enrich your plate with the rest of what Italy has to offer…and it’s just gorgeous .

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The Book of Greens - Jenn Louis & Kathleen Squires Cover Art

The Book of Greens

The Book of Greens A Cook's Compendium of 40 Varieties, from Arugula to Watercress, with More Than 175 Recipes [A Cookbook] by Jenn Louis & Kathleen Squires

From one of Portland, Oregon’s most acclaimed chefs comes an IACP award-winning encyclopedic reference to the world of greens, with more than 175 creative recipes for every meal of the day. For any home cook who is stuck in a “three-green rut”—who wants to cook healthy, delicious, vegetable-focused meals, but is tired of predictable salads with kale, lettuce, cabbage, and the other usual suspects— The Book of Greens has the solution. Chef Jenn Louis has compiled more than 175 recipes for simple, show-stopping fare, from snacks to soups to mains (and even breakfast and dessert) that will inspire you to reach for new greens at the farmers’ market, or use your old standbys in new ways. Organized alphabetically by green, each entry features information on seasonality, nutrition, and prep and storage tips, along with recipes like Grilled Cabbage with Miso and Lime, Radish Greens and Mango Smoothie, and Pasta Dough with Tomato Leaves. Winner of the 2018 International Association of Culinary Professionals (IACP) Cookbook Award for "Health & Special Diet" category Finalist for the 2018 James Beard Foundation Book Awards for "Vegetable-Focused Cooking" category

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The Bob's Burgers Burger Book - Loren Bouchard Cover Art

The Bob's Burgers Burger Book

The Bob's Burgers Burger Book Real Recipes for Joke Burgers by Loren Bouchard

The hand-written, pun-packed “Burger of the Day” special on the Belcher’s restaurant chalkboard is one of the show's best sight gags and a fan favorite. Now, Bob’s Burgers fans can grill up 75 of the best burgers Bob Belcher ever created with this hilarious cookbook. This fantastic collection of recipes lists which season and episode each burger comes from, and it also includes original artwork exclusive to the cookbook, plus all-new character commentary from the entire Belcher family as well as beloved characters including Teddy, Jimmy Pesto Jr., and Aunt Gayle. Along with some general cooking tips on how to turn out the best burgers and fries, a selection of the recipes included are: The "Bleu is the Warmest Cheeseburger" The "Bruschetta-Bout-It Burger" The "Texas Chainsaw Massa-Curd Burger" The "We’re Here, We’re Gruyère, Get Used to It Burger" The "I Know Why the Cajun Burger Sings Burger" The “Final Kraut-Down Burger” All recipes originated from Cole Bowden’s wildly popular "The Bob’s Burger Experiment" blog and were further developed together with Bouchard and the rest of the Bob’s Burgers writing team. Ravenous Bob’s Burgers fans can now create the ultimate Bob’s Burgers experience at home—why not make the burger, then put on the episode where it appears!

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The Hog Island Book of Fish & Seafood - John Ash, Stuart Brioza & Ashley Lima Cover Art

The Hog Island Book of Fish & Seafood

The Hog Island Book of Fish & Seafood Culinary Treasures from Our Waters by John Ash, Stuart Brioza & Ashley Lima

From James Beard Award–winning chef, Food Network host, and author John Ash, The Hog Island Book of Fish & Seafood takes a comprehensive dive into the world of cooking shellfish, crustaceans, finned fish, and many more.   Foreword by Stuart Brioza   Featuring favorites from the kitchens of Hog Island Oyster Bars and other talented chefs who have embraced the company’s sustainability ethos, this authoritative compendium showcases over 250 dishes from cuisines around the world, including regional favorites like San Francisco cioppino, Southern crayfish étouffée, and New England clam chowder. Presenting a wide variety of cooking methods—such as steaming, roasting, grilling, pan-frying, and curing—along with illustrations for techniques like shucking oysters, opening clams, and filleting fish, this comprehensive cookbook will guide you through the basics of seafood preparation. And the extensive list of sauces, butters, and seasonings will help you turn your choice of seafood into a stellar dish.   The Hog Island Book of Fish & Seafood is a master class from a chef who shows home and professional cooks how to bring culinary gifts from the water to the table at their peak of perfection.   Includes Color Photographs

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Dr. Sebi's Alkaline Diet Cookbook - Genesis Carcamo Cover Art

Dr. Sebi's Alkaline Diet Cookbook

Dr. Sebi's Alkaline Diet Cookbook Renew Energy, Detoxify the Body, and Cultivate Vibrant Health by Genesis Carcamo

Feeling defeated by persistent health issues? Tired of temporary relief offered by conventional medications? Is a vibrant, detoxified, and energetically renewed you a distant, elusive dream? Say no more! Welcome, Health Seekers! Dr. Sebi's Alkaline Diet Cookbook is crafted meticulously to be your ally in embarking on a transformative journey towards renewed energy, detoxified body, and vibrant health, all through nature-infused approaches and remedies. Here's a Glimpse of What Awaits Inside: •        ROOTS OF WELLNESS: Immerse yourself in the foundational principles of Dr. Sebi's alkaline diet, discovering its inception, core benefits, and the wellness philosophy it encapsulates. •        DETOXIFICATION ESSENTIALS: Arm yourself with the holistic knowledge to naturally cleanse and detoxify, expelling the toxins prevalent in modern lifestyles. •        ALKALINE RECIPES GALORE: Feast your eyes and taste buds on a smorgasbord of delicious, nutritious, and easy-to-prepare alkaline recipes designed to invigorate your health and wellness journey. •        HOME-MADE STAPLES: Master the art of preparing essential, alkaline-friendly staples at home, from tantalizing sauces to nutritious milk alternatives and more! •       AND THAT'S NOT ALL: Engage with a variety of content from soups, main dishes, to desserts and snacks that align with the alkaline diet, coupled with tips, tricks, and essential considerations for a smooth and enjoyable dietary transition. With your purchase, unlock access to additional recipes and invaluable tips to elevate your alkaline diet experience and outcomes! Click "Buy Now" to Embark on a Journey to Renewed Energy, Detoxified Body, and Vibrant Health with Dr. Sebi's Alkaline Diet Cookbook!

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Lymphedema and Lipedema - DR. KENNETH A. OLVER Cover Art

Lymphedema and Lipedema

Lymphedema and Lipedema Nutrition Guide to Foods, Vitamins, Minerals, and Supplements for Managing Lymphedema and Lipedema by DR. KENNETH A. OLVER

If you struggle with chronic swelling, painful inflammation, and stubborn fluid retention, you know how frustrating it is to search for real, lasting relief. Lymphedema and lipedema don’t just affect your body; they impact your energy, mobility, and quality of life. The discomfort can make even simple tasks feel exhausting, and the endless cycle of flare-ups leaves you feeling trapped in a body that refuses to cooperate. But what if you could take control of your symptoms one meal at a time? This groundbreaking book is your comprehensive guide to reducing swelling, improving lymphatic flow, and reclaiming your energy all through the power of food. Backed by science-based nutrition, this approach goes beyond generic health advice, giving you a targeted meal plan designed to support lymphatic function, fight inflammation, and restore balance in your body. Inside, you’ll discover: The hidden connection between diet and lymphatic health – Learn how the foods you eat impact fluid retention, circulation, and inflammation. 30-day structured meal plan – Thoughtfully crafted meals designed to nourish your body, support detoxification, and reduce symptoms. Healing recipes – Delicious, anti-inflammatory breakfasts, lunches, dinners, and snacks that are easy to prepare and packed with essential nutrients. Lymphatic-boosting lifestyle strategies – Simple yet powerful changes in movement, hydration, stress management, and mindful eating that can transform your daily life. Practical food substitutions & supplement guidance – Adjust your diet effortlessly and understand which supplements may help alleviate symptoms. If you’ve tried countless diets, restrictive meal plans, or expensive treatments without seeing lasting results, this book will change everything. No more confusion. No more frustration. Just clear, science-backed steps to feeling lighter, stronger, and more in control of your body. This is not about quick fixes or temporary relief—this is about creating a sustainable lifestyle that supports your long-term health. Whether you’re newly diagnosed or have been battling these conditions for years, this book will give you the tools to take charge of your well-being with confidence and clarity. It’s time to stop feeling like a prisoner in your own body. With the right knowledge and approach, you can reduce swelling, restore balance, and finally feel like yourself again. Your healing journey starts today. Hurry, click the "BUY NOW" Button to grab your Copy today.

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Blackstone Griddle Essentials - Nora Hart Cover Art

Blackstone Griddle Essentials

Blackstone Griddle Essentials 101 Recipes to Get You Started by Nora Hart

Unleash your culinary creativity with "Blackstone Griddle Essentials: 101 Recipes to Get You Started" , the ultimate beginner’s guide to mastering your Blackstone griddle. Whether you’re a weekend griller or a seasoned home chef, this cookbook is packed with everything you need to get started and build confidence on your griddle, from setting up your new Blackstone to whipping up mouthwatering meals. This comprehensive guide offers step-by-step instructions for assembling, seasoning, and maintaining your griddle, ensuring it stays in top shape for years to come. Dive into essential techniques like temperature control, cooking zones, and perfecting classic methods such as grilling, searing, and sautéing, designed to take your outdoor cooking skills to the next level. Inside, you'll find 101 flavorful recipes that are sure to impress your family and friends. Start your day with fluffy pancakes, sizzling bacon, or breakfast burritos. Then move on to hearty burgers, grilled veggies, and one-pot wonders for lunch or dinner. Don’t forget the sweet ending with decadent griddled desserts like caramelized fruit or warm chocolate chip cookies. From the first flip of the spatula to the final plate, this cookbook covers every meal of the day with easy-to-follow recipes designed for success. Featuring: Getting Started : Practical tips for assembly, seasoning, cleaning, and maintenance of your griddle. Essential Techniques : Learn temperature zones, cooking times, and methods that make outdoor griddling unique. 101 Delicious Recipes : From breakfast classics to satisfying dinners and indulgent desserts, these recipes are created to make the most out of your griddle. Fun and Easy Cooking : Encouraging, informative, and approachable—this cookbook is for everyone, from beginners to seasoned grill masters. Troubleshooting and Hacks : Helpful tips, tricks, and solutions for any issues that may pop up, making griddle cooking smooth and stress-free.With a friendly, encouraging tone and plenty of helpful tips, "Blackstone Griddle Essentials" is your perfect companion to confidently cook delicious meals and explore everything your griddle has to offer.

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Let's Make It! - Alfredo Garcia Cover Art

Let's Make It!

Let's Make It! A Mexican-American Culinary Adventure by Alfredo Garcia

The key to cooking like Freddsters is adding a squeeze of lime and a whole lot of heart. So, grab an apron and let’s make it! Alfredo Garcia (better known as social media sensation Freddsters) is a first-generation Mexican American, born in the Rio Grande Valley of Texas and raised in Chicago. His vivacious and loveable personality comes across in his viral content, where he explores the ways in which his American upbringing and his Mexican heritage blend in the kitchen.  Let’s Make It reflects these dual influences on his cooking, with Mexican-inspired versions of American classics and modern twists on traditional dishes. You’ll learn how to master authentic Mexican staples, like homemade tortillas and perfectly cooked frijoles, and use those foundations to create over 100 fusion masterpieces. Think Jalapeno Popper Tacos , Chori-queso Baked Spaghetti , and Poblano Caesar Salad . Whether you’re looking for a fresh twist on tres leches cake (try a bit of matcha powder!) or the most delectable pico de gallo to bring to the carne asada , Let’s Make It has got you covered.

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Bong Appétit - Editors of MUNCHIES Cover Art

Bong Appétit

Bong Appétit Mastering the Art of Cooking with Weed [A Cookbook] by Editors of MUNCHIES

Based on the popular Munchies and Viceland television series Bong Appétit , this cannabis cookbook features 65 "high"-end recipes for sweet and savory dishes as well as cocktails. Inspired by the popular MUNCHIES and Viceland television series , Bong Appétit is the Joy of Cooking for a new generation interested in making serious, sophisticated food--with weed. Bong Appétit breaks down the science of infusing (oils, butters, milks, alcohol, and more) with cannabis, and offers recipes ranging from weed butter-basted chicken to weed chimichurri to weed brownie sundaes. Along the way, the book hits on marijuana politics, dosage, and pairing strains and flavors, and has tips from MUNCHIES vast network of friends and experts, including "Bong Appétit" stars Ry Prichard and Vanessa Lavorato.

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Dappled - Nicole Rucker Cover Art

Dappled

Dappled Baking Recipes for Fruit Lovers: A Cookbook by Nicole Rucker

Fresh fruit-based desserts from beloved Los Angeles pastry chef and restaurateur Nicole Rucker. Nicole Rucker is responsible for some of the most raved-about and Instagrammed pastries and baked goods in Los Angeles, first as the Pastry Chef at the hotspots Gjelina Take Away and Gjusta, then through her pie company Rucker's Pie and restaurant Fiona. In her debut cookbook, Rucker shares her obsession and her recipes with readers to help them achieve the same kind of magical alchemy she's perfected in fruit desserts. To Rucker, fruit is every bit as decadent as chocolate cake and in this unique guide to crafting desserts, she offers up an enthusiastic ode to baking with seasonal ingredients, from summertime peaches to winter citrus. As much a storyteller as she is a baker, Rucker warmly relays her lifelong passion for fruit with charm and humor. With imaginative adaptations of classic dishes like Peach and Ricotta Biscuit Cobbler and Huckleberry Blondies, Rucker's recipes are for the wide-eyed fruit lover and farmers' market trawler in all of us.

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Wild Chocolate - Rowan Jacobsen Cover Art

Wild Chocolate

Wild Chocolate Across the Americas in Search of Cacao's Soul by Rowan Jacobsen

"Inspiring." -MARK BITTMAN "One of the best stories under the sun." -JOSÉ ANDRÉS From James Beard Award-winner Rowan Jacobsen, the thrilling story of the farmers, activists, and chocolate makers fighting all odds to revive ancient cacao and produce the world's finest bar. When Rowan Jacobsen first heard of a chocolate bar made entirely from wild Bolivian cacao, he was skeptical. The waxy mass-market chocolate of his childhood had left him indifferent to it, and most experts believed wild cacao had disappeared from the rainforest centuries ago. But one dazzling bite of Cru Sauvage was all it took. Chasing chocolate down the supply chain and back through history, Jacobsen travels the rainforests of the Amazon and Central America to find the chocolate makers, activists, and indigenous leaders who are bucking the system that long ago abandoned wild and heirloom cacao in favor of high-yield, low-flavor varietals preferred by Big Chocolate. What he found was a cacao renaissance. As his guides pulled the last vestiges of ancient cacao back from the edge of extinction, they'd forged an alternative system in the process-one that is bringing prosperity back to local economies, returning fertility to the land, and protecting it from the rampages of cattle farming. All the while, a new generation of bean-to-bar chocolate makers are racing to get their hands on these rare varietals and produce extraordinary chocolate displaying a diversity of flavors no one had thought possible. Full of vivid characters, vibrant landscapes, and surprising history, Wild Chocolate promises to be as rich, complex, and addictive as good chocolate itself.

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True Roots - Kristin Cavallari Cover Art

True Roots

True Roots A Mindful Kitchen with More Than 100 Recipes Free of Gluten, Dairy, and Refined Sugar: A Cookbook by Kristin Cavallari

From New York Times bestselling author Kristin Cavallari comes a cookbook that reveals what she eats every day. In Balancing in Heels , Kristin Cavallari shared her personal journey along with her tips on everything from style to relationships. And now, with True Roots, Cavallari shows you that improving the way you eat doesn’t have to be difficult—a clean and toxin-free diet can and should be fun, easy, and enjoyable. She learned the hard way that dieting leads nowhere good, and that a clean lifestyle is the ticket to feeling and being healthy. So how does Kristin eat? Organic as much as possible, wild-caught fish, grass-fed beef, fresh fruits and vegetables, and nothing white—no white flour, sugar, or salt. She avoids anything heavily processed and anything that has been stripped of natural nutrients. She maintains a lifestyle free of toxic chemicals and is passionate about creating delicious and hearty food from real ingredients. She wants her food to be true, as close to its natural state as possible. Her recipes—green banana muffins, bison and veggie kabobs, and even zucchini almond butter blondies—are proof that a healthy lifestyle isn’t boring or bland. Feed yourself real food and see how much better you feel, both mentally and physically.

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Plenty - Yotam Ottolenghi Cover Art

Plenty

Plenty Vibrant Vegetable Recipes from London's Ottolenghi by Yotam Ottolenghi

Yotam Ottolenghi is one of the most exciting new talents in the cooking world, with four fabulous, eponymous London restaurants and a weekly newspaper column that's read by foodies all over the world. Plenty is a must-have collection of 120 vegetarian recipes featuring exciting flavors and fresh combinations that will delight readers and eaters looking for a sparkling new take on vegetables. Yotam's food inspiration comes from his Mediterranean background and his unapologetic love of ingredients. Not a vegetarian himself, his approach to vegetable dishes is wholly original and innovative, based on freshness and seasonality, and drawn from the diverse food cultures represented in London. A vibrant photo accompanies every recipe in this visually stunning book. Essential for meat-eaters and vegetarians alike!

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Alton Brown: EveryDayCook - Alton Brown Cover Art

Alton Brown: EveryDayCook

Alton Brown: EveryDayCook A Cookbook by Alton Brown

NEW YORK TIMES BESTSELLER • This cookbook has 101 delicious recipes for home chefs of all abilities. My name is Alton Brown, and I wrote this book. It’s my first in a few years because I’ve been a little busy with TV stuff and interwebs stuff and live stage show stuff. Sure, I’ve been cooking, but it’s been mostly to feed myself and people in my immediate vicinity—which is really what a cook is supposed to do, right? Well, one day I was sitting around trying to organize my recipes, and I realized that I should put them into a personal collection. One thing led to another, and here’s  EveryDayCook.  There’s still plenty of science and hopefully some humor in here (my agent says that’s my “wheelhouse”), but unlike in my other books, a lot of attention went into the photos, which were all taken on my iPhone (take that, Instagram) and are suitable for framing. As for the recipes, which are arranged by time of day, they’re pretty darned tasty. Highlights include:    • Morning: Buttermilk Lassi, Overnight Coconut Oats, Nitrous Pancakes  • Coffee Break: Cold Brew Coffee, Lacquered Bacon, Seedy Date Bars • Noon: Smoky the Meat Loaf, Grilled Cheese Grilled Sandwich, “EnchiLasagna” or “Lasagnalada” • Afternoon: Green Grape Cobbler, Crispy Chickpeas, Savory Greek Yogurt Dip • Evening: Bad Day Bitter Martini, Mussels-O-Miso, Garam Masalmon Steaks • Anytime: The General’s Fried Chicken, Roasted Chile Salsa, Peach Punch Pops • Later: Cider House Fondue, Open Sesame Noodles, Chocapocalypse Cookie   So let’s review: 101 recipes with mouthwatering photos, a plethora of useful insights on methods, tools, and ingredients all written by an “award-winning and influential educator and tastemaker.” That last part is from the PR office. Real people don’t talk like that.

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Williams-Sonoma Chicken - Rick Rodgers Cover Art

Williams-Sonoma Chicken

Williams-Sonoma Chicken The Best-Selling Recipe Collection from America's Top Cooking Authority by Rick Rodgers

The amazing versatility of chicken lets you quickly prepare it in a stir-fry, grill it to perfection outdoors on a summer's day, or slowly simmer it in a satisfying pot of chicken noodle soup. Williams Sonoma Collection Chicken offers more than 40 easy-to-follow recipes, including both classic favorites and fresh new ideas. In these pages, you’ll find chicken dishes designed to suit any occasion—from a casual lunch to a hearty Sunday dinner.  This beautifully photographed, full-color recipe collection appeals to both novice and experienced cooks.

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The Food Matters Cookbook - Mark Bittman Cover Art

The Food Matters Cookbook

The Food Matters Cookbook 500 Revolutionary Recipes for Better Living by Mark Bittman

From the award-winning champion of conscious eating and author of the bestseller Food Matters comes this collection of recipes, offering comprehensive and straightforward ideas for cooking easy, delicious foods that are as good for you as they are for the planet. The Food Matters Cookbook is the essential encyclopedia and guidebook to responsible eating, with more than 500 recipes that capture Bittman’s typically relaxed approach to everything in the kitchen. There is no finger-wagging here, just a no-nonsense and highly flexible case for eating more plants while cutting back on animal products, processed food, and of course junk. But for Bittman, flipping the ratio of your diet to something more virtuous and better for your body doesn’t involve avoiding any foods—indeed, there is no sacrifice here. Since his own health prompted him to change his diet, Bittman has perfected cooking tasty, creative, and forward-thinking dishes based on vegetables, fruits, and whole grains. Meat and other animal products are often included—but no longer as the centerpiece. In fact the majority of these recipes include fish, poultry, meat, eggs, or dairy, using them for their flavor, texture, and satisfying nature without depending on them for bulk. Roasted Pork Shoulder with Potatoes, Apples, and Onions and Linguine with Cherry Tomatoes and Clams are perfect examples. Many sound downright decadent: Pasta with Asparagus, Bacon, and Egg; Stuffed Pizza with Broccoli, White Beans, and Sausage; or Roasted Butternut Chowder with Apples and Bacon, for example. There are vegetarian recipes, too, and they have flair without being complicated—recipes like Beet Tartare, Lentil “Caviar” with All the Trimmings, Radish-Walnut Tea Sandwiches, and Succotash Salad. Bittman is a firm believer in snacking, but in the right way. Instead of packaged cookies or greasy chips, Bittman suggests Seasoned Popcorn with Grated Parmesan or Fruit and Cereal Bites. Nor does he skimp on desserts; rather, he focuses on fruit, good-quality chocolate, nuts, and whole-grain flours, using minimal amounts of eggs, butter, and other fats. That allows for a whole chapter devoted to sweets, including Chocolate Chunk Oatmeal Cookies, Apricot Polenta Cake, Brownie Cake, and Coconut Tart with Chocolate Smear. True to the fuss-free style that has made him famous, Bittman offers plenty of variations and substitutions that let you take advantage of foods that are in season—or those that just happen to be in the fridge. A quick-but-complete rundown on ingredients tells you how to find sustainable and flavorful meat and shop for dairy products, grains, and vegetables without wasting money on fancy organic labels. He indicates which recipes you can make ahead, those that are sure to become pantry staples, and which ones can be put together in a flash. And because Bittman is always comprehensive, he makes sure to include the building-block recipes for the basics of home cooking: from fast stocks, roasted garlic, pizza dough, and granola to pots of cooked rice and beans and whole-grain quick breads. With a tone that is easygoing and non-doctrinaire, Bittman demonstrates the satisfaction and pleasure in mindful eating. The result is not just better health for you, but for the world we all share.

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