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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Rice Is Life - Caryl Levine, Ken Lee & Kristin Donnelly Cover Art

Rice Is Life

Rice Is Life by Caryl Levine, Ken Lee & Kristin Donnelly

A love letter to the humble grain featuring 65 recipes for rice and all its glorious possibilities. Rice is so much more than just a pantry staple. It's the foundation of cuisines across the world, a grain that sustains half the world's people, and the start of a delicious meal at home. In RICE IS LIFE, rice visionaries and founders of Lotus Foods, Caryl Levine and Ken Lee, share 65 recipes that showcase the grain in easy-to-cook meals from around the world. From Arroz Con Pollo to Hainanese-Inspired Chicken and Rice, to Ramen "Carbonara" and Soba Noodles with Green Tea Broth and Smoked Salmon, this cookbook captures the diversity of flavors and helps transform simple, gluten-free pantry staples into flavorful and nourishing dishes. Along the way, it offers essays on rice culture and sustainable rice agriculture, showing how rice plays a part in uplifting people across the globe. With its bright and colorful interior, RICE IS LIFE finds the joy and freshness in the everyday beauty of rice not just as a pantry staple, but a staple of life. Rice is central to global cooking: As the staple food for more than half the world's population, rice is ubiquitous and is the foundation of so many cultures, including Japan, Korea, China, India, the Persian Empire, Italy, Finland, West Africa, the Caribbean, Thailand, Vietnam, the American South, and many more. Naturally gluten-free: Rice and rice noodle–based recipes are naturally gluten free. This makes this pantry staple a core component in the diet of people with celiac disease, are sensitive to gluten, or are trying to incorporate less gluten into their diet for other reasons. This cookbook helps home cooks prepare rice with confidence and explore all its glorious possibilities.   Perfect for:Home cooks who are looking to expand their repertoireFans of cuisines that rely on rice (Chinese, Japanese, Indian, Filipino, Italian, Persian, and more)People looking for gluten-free meal ideas  fans of Lotus Foods and their productsReaders curious about the history, cultural significance, and environmental impact of rice

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Meat Illustrated - America's Test Kitchen Cover Art

Meat Illustrated

Meat Illustrated A Foolproof Guide to Understanding and Cooking with Cuts of All Kinds by America's Test Kitchen

MEAT EATERS, REJOICE: Increase your meat counter confidence with this award-winning meat cookbook that shows you how to cook 72 cuts of meat in 300+ kitchen-tested recipes! With chapters organized by animal and its primal cuts, Meat Illustrated is the meat eater’s go-to meat cookbook and handbook! Discover essential information and techniques that will empower you to make steakhouse-worthy meals and explore everything your butcher shop has to offer. Inside you’ll find:   • 300+ recipes covering 72 cuts of meat—including beef, pork, lamb, and veal • Cut-specific guidance on buying, prepping, storing, cooking, and more • Step-by-step photos, break-out tutorials, and hundreds of hand-drawn illustrations • Need-to-know techniques, from smoking and grilling to braising and curing   Learn the best methods for center-of-the-plate meats like Butter-Basted Rib Steaks (spooning hot butter cooks the steaks from both sides so they come to temperature as they acquire a deep crust), and meltingly tender Chinese Barbecued Roast Pork Shoulder (cook for 6 hours so the collagen melts to lubricate the meat). And get ideas on how to complete your meals with delicious sides like Fried Brown Rice with Pork and Shrimp or Libyan-style chickpea and orzo soup!   So, don’t just go to the butcher— become the butcher. Full of comprehensive, hands-on guidance, this ultimate meat cookbook takes the mystery out of buying and cooking meat like a pro.

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Heirloom Beans - Vanessa Barrington & Steve Sando Cover Art

Heirloom Beans

Heirloom Beans by Vanessa Barrington & Steve Sando

" Everything you need to know about the delicious new world of beans in this pioneering [recipe] book . . .A keeper." —Paula Wolfert, James Beard and Julia Child Award–winning cookbook author   Who would have thought a simple bean could do so much? Heirloom bean expert Steve Sando provides descriptions of the many varieties now available, from Scarlet Runners to the spotted Eye of the Tiger beans. Nearly ninety recipes in the book will entice readers to cook up bowls of heartwarming Risotto and Cranberry Beans with Pancetta, or Caribbean Black Bean Soup. Close-up photos of the beans make them easy to identify. Packed with protein, fiber, and vitamins, these little treasures are the perfect addition to any meal.   " Heirloom Beans is no less than a promise of good things to come from this humble but rather magical food." —Deborah Madison, James Beard and Julia Child Award–winning cookbook author of Vegetarian Cooking for Everyone   " Heirloom Beans is the ultimate kiss and tell all of legendary legumes. A delicious recipe and savory story for every heirloom bean." —Annie Somerville, cookbook author and chef, Greens Restaurant   "We give Rancho Gordo beans a place of honor at our restaurants." —Thomas Keller, James Beard award-winning chef, cookbook author and restaurateur, French Laundry

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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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Pasta Every Day - Meryl Feinstein Cover Art

Pasta Every Day

Pasta Every Day Make It, Shape It, Sauce It, Eat It by Meryl Feinstein

Make your homemade pasta dreams come true with this cookbook from the creator of Pasta Social Club: the simplest guide ever to making fresh pasta doughs, shapes, fillings, and sauces—full of clever techniques and spectacularly delicious results. "A masterpiece." — Vice "A new essential." — Food & Wine 2024 James Beard Award Winner​ Pasta just might be the perfect comfort food. Endlessly reinventable, it is a canvas for delicious dreams. And it’s well within your reach to make at home, anytime.   It can be super simple, like pici in butter: a revelation made from scratch with just four ingredients. Or it can be incredibly special: agnolotti stuffed with braised shallots and Grana Padano, each parcel a gleaming little gift.   In  Pasta Every Day,  Meryl Feinstein has created the world’s easiest-to-follow guide to making pasta doughs, shapes, fillings, and sauces. A celebrated pasta instructor, professional pasta maker, and founder of Pasta Social Club, she has years of experience helping thousands of cooks bring the pleasure of fresh pasta home.    Step-by-step photos and videos (accessible via QR code) illustrate how to make every shape, eliminating the intimidation surrounding this centuries-old craft. And because Meryl knows just what you need to achieve success, she shows how to recover when something goes wrong and how to make your dishes look as good as they taste. Plus, she shares dozens of sauces to take all kinds of pasta to the next level—including the dry stuff from a box. Combinations include: Winter Squash & Brown Butter Ravioli Cavatelli with Fiery Calabrian Chili Sauce Ricotta Gnocchi with Citrus & Pistachio Pesto Tagliatelle with "Casual Bolognese" Caramelle with Golden Saffron Sauce, and more With modern takes on Italian classics, plus gluten-free, vegetarian, and vegan options, this is pasta for today. Or every day.  Named a Best Cookbook of the Year by  The New York Times, Bon Appetit, Vice , and  The LA Times

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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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JONCAKE. Edición en inglés - Jon Cake Cover Art

JONCAKE. Edición en inglés

JONCAKE. Edición en inglés Gourmet cheesecakes by Jon Cake

The book and recipes of the great gourmet renovator of cheesecakes, at the height of the current fever. Where does cheesecake come from? Why has it become such a popular dessert? Is the variety of cheese you use important? Do you want to make the perfect cheesecake but don't know which recipe to use? In the world of cheese, probably one of the largest in existence with more than two thousand different varieties around the world, quality is determined by the raw material and the method used. To answer all these questions and some interesting facts about today's most fashionable dessert, Jon Cake, the young chef who has revolutionised the world of cheesecakes, has filled this book with the best-kept secrets on how to make this special dessert from the artisan's point of view. In addition to the wide range of cheesecakes that he has been making in his small bakery in Barcelona's Born district since 2021, Jon Cake offers us an extraordinary guide and the best tips to achieve the most surprising results. Through his quest for the perfect texture, balance of the ingredients, the use of the best quality raw materials and, above all, with cheese as the star, Jon Cake shows us a whole world of infinite flavours in his first book that will enable you to become as passionate as he is about gourmet cheesecakes.

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Jeremiah Tower: Flavors of Taste - Jeremiah Tower, Kit Wohl & Sam Hanna Cover Art

Jeremiah Tower: Flavors of Taste

Jeremiah Tower: Flavors of Taste Recipes, Memories & Menus by Jeremiah Tower, Kit Wohl & Sam Hanna

Jeremiah Tower’s Flavors of Taste captures the genius of one of America's great chefs, and the food that changed American cooking through superlative recipes, memories, rare menus, and extraordinary photography. It is illustrated by 75 recipes and 75 photographs. Tower is a purist, obsessed with ingredients, what are the best and how to treat them.  Widely recognized as the godfather of modern American cooking and a mentor to rising chefs, Jeremiah Tower is one of the most influential cooks of the last thirty years. His insightful commentary celebrates those moments in the last one hundred years of meals with culinary stars James Beard, Richard Olney, Elizabeth David, and Julia Child, as well as Sophia Loren, Pavarotti, Merle Oberon and the Bloomingdales, Cecil Beaton and Escoffier and legendary events.  Tower’s work provides a colorful trajectory of American cuisine. His original California culinary revolution kicked off a groundbreaking movement. As  California cuisine evolved his emphasis on fresh, local products began defining and elevating America’s melting pot of regional cuisines. The impact continues today in restaurants from farm to table, restaurant menu language and style, and the emergence of locavore farmer’s markets. Wine Spectator, describing Tower’s stint as the co-owner and first chef of Berkeley’s nascent Chez Panisse, called him “the father of American Cuisine.” Jeremiah Tower’s Flavors of Taste is his tenth book. His honors include the James Beard Foundation: Best American Regional Cookbook, Regional Best Chef: California, James Beard National Outstanding Chef. He was named a patron of The Oxford Cultural Collective.  Anthony Bourdain recently produced “The Last Magnificent,” a documentary about Jeremiah Tower. Bourdain emphasized “He was the original. He was the first chef in America that you wanted to see in the dining room. He was the guy who transformed American menus from what they were to what they are now. He’s a hugely compelling personality, a dangerous man. He’s the history of everything. I mean, cautionary tale, inspiration. It’s all there. It’s a great story as well as an historical correction that needs to be made.” Kit Wohl created the concept, and authored “The James Beard Foundation’s Best of the Best: A 25th Anniversary Celebration of America’s Outstanding Chefs.” She also authored The Arnaud’s Restaurant Cookbook, and the P&J Oyster Cookbook as well as the acclaimed New Orleans Classic cookbook series.  Sam Hanna is an acclaimed food photographer.

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One-Pot Japanese Meals: Easy and Delicious Recipes for Everyday Cooking - Emiko Hanari Cover Art

One-Pot Japanese Meals: Easy and Delicious Recipes for Everyday Cooking

One-Pot Japanese Meals: Easy and Delicious Recipes for Everyday Cooking by Emiko Hanari

One-Pot Japanese Meals: Easy and Delicious Recipes for Everyday Cooking Discover the art of Japanese cooking simplified! One-Pot Japanese Meals is your ultimate guide to creating flavorful, wholesome, and satisfying Japanese meals—all in a single pot. Perfect for busy weekdays, beginner cooks, or anyone who loves Japanese cuisine, this cookbook combines tradition with convenience, bringing you recipes that are easy to follow and impossible not to enjoy. From comforting rice dishes to hearty noodle soups, savory hot pots, and delectable desserts, every recipe is crafted to save time without sacrificing flavor. Learn essential ingredients, master cooking techniques, balance authentic Japanese flavors, and explore tips for meal prep, storage, and pairing with Japanese beverages. Inside, You'll Find: •Step-by-step recipes for one-pot rice dishes , noodles, soups, and stews. •Delicious vegetable, seafood, and protein-based meals for everyday cooking. • Desserts and sweet treats inspired by Japanese flavors. •Guidance on balancing flavors and nutrition in one-pot meals. •Tips for adapting traditional recipes into convenient one-pot versions. •Advice on meal prep, storage, and hosting Japanese dinner parties . •Exploration of regional variations and expanding your recipe collection. Whether you want to enjoy a comforting bowl of ramen, a savory donburi, or a sweet matcha dessert, this cookbook will transform your kitchen into a Japanese culinary haven—without the fuss of multiple pots and pans.

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Simply Ribs: Easy and Delicious Recipes That Everyone Loves - Bryan Moreno Cover Art

Simply Ribs: Easy and Delicious Recipes That Everyone Loves

Simply Ribs: Easy and Delicious Recipes That Everyone Loves by Bryan Moreno

This cookbook includes over 100 delicious rib recipes. It gives you step by step instructions for preparing simple and tasty rib dishes you will enjoy.  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 Radish BBQ Ribs Argentinean-Style Ribs Asian-Style Country Ribs BBQ Ribs and Dry Spice Rub Baby Back Ribs with Spicy Papaya Sauce Barbecued Short Ribs Braised Beef Short Ribs Caribbean-Spiced Pork Side Ribs Carrots, Potatoes, and Pork Ribs Soup Chinese Five Spice Spare Ribs Cranberry Glazed Pork Ribs Fried Beef Ribs Garlic Cajun Ribs Glazed Country Ribs Honey Barbecued Spare Ribs Italian Country Style Ribs Kansas City Style Pork Back Ribs Korean BBQ Short Ribs Lamb Ribs with Honey and Wine Maple Glazed Ribs Plum-Glazed Country Ribs Polynesian Ribs Prize Winning Baby Back Ribs Red Raspberry Glazed Onion and Ruby Red Ribs Red Wine Braised Short Ribs with Smashed Fall Vegetables Singaporean Tender Pork Spare Ribs Slow-Cooked German Short Ribs Southern Grilled Barbecued Ribs Spicy Honey-Mustard Glazed Pork Ribs Stovetop Pork Ribs Sweet Smoked Pork Ribs Sweet and Savory Ribs Tangy Spare Ribs Texas Pork Ribs Whisky Grilled Baby Back Worcestershire Ribs And many more recipes…

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Keto Carnivore Cookbook - Mel Brown Cover Art

Keto Carnivore Cookbook

Keto Carnivore Cookbook Low-Carb Recipes, Tips, and a 6-Week Meal Plan to Boost Your Diet Success by Mel Brown

Take keto to the next level with the carnivore diet Love the health-boosting benefits of the ketogenic diet but worried you've hit a weight-loss plateau? Going carnivore is a natural way to reset and renew progress with the ketogenic diet, and expert chef Mel Brown shows you how simple it can be with this comprehensive keto cookbook. Discover the many ways that a carnivore diet can boost the effects of keto, as well as a collection of recipes for meaty masterpieces that make ultra low-carb living easy. This keto cookbook includes: Carnivore keto explained —Learn how going full carnivore can build on the keto diet to help you increase weight loss, reduce inflammation, and more. 6 weeks to reset —Restart weight loss and eliminate problematic foods with a plan that will take you from strict carnivore to clean-eating keto. Savory servings —With recipes for beef, chicken, seafood, and more, it's simple to find dishes that will satisfy primal cravings in this keto cookbook. Enjoy a meat-focused approach to the ketogenic diet with this convenient keto cookbook.

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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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The Comfortable Kitchen - Alex Snodgrass Cover Art

The Comfortable Kitchen

The Comfortable Kitchen 105 Laid-Back, Healthy, and Wholesome Recipe by Alex Snodgrass

#1 Wall Street Journal Bestseller New York Times Bestseller It’s comfort food—redefined! Here are healthy meals the whole family can enjoy, night after night . . . What does comfort mean in The Comfortable Kitchen? For Alex Snodgrass, New York Times bestselling author of The Defined Dish, bringing her family around the table to share a home-cooked meal is a favorite way to show love. Her recipes are designed to bring joy into that display of affection, from your own comfort cooking to your loved ones’ delight at the delicious flavors, to knowing that you’re caring for your family’s nutrition with each bite. Though many of her meals are fully paleo compliant, or at the very least paleo-ish, there are plenty of other recipes with simple, flexible ingredient swaps for a cleaner meal when desired—perfect for people who are enjoying their “food freedom” stage of their health journey. And for those who have dietary restrictions, Alex clearly marks each recipe as gluten-free, dairy-free, grain-free, and paleo, as appropriate. Alex brings back the joy of being in the kitchen for those at all levels of cooking skill and provides food for every occasion, with soups, salads, pasta, vegetarian and non-vegetarian mains, apps, and sides ranging from one-pot meals to not-so-junky junk food--and even cocktails and desserts--with recipes including: Cajun Chicken and Wild Rice SoupGreen Curry Poached Halibut with HerbsTexas Style Brisket TacosHerby Green Olive Pasta with FetaSheet Pan Honey-Sesame CauliflowerClayton’s Margarita7-Ingredient Almond Butter Cookies With 105 approachable and nutritious recipes for real, busy life, The Comfortable Kitchen is a must-have cookbook for everyone who cares about what they eat and what they make. 

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Sunday Roasts - Betty Rosbottom Cover Art

Sunday Roasts

Sunday Roasts A Year's Worth of Mouthwatering Roasts, from Old-Fashioned Pot Roasts to Glorious Turkeys and Legs of Lamb by Betty Rosbottom

"[A] terrific collection of meals for lazy weekends." — Publishers Weekly Sunday Roasts contains eighty tantalizing recipes for slow-roasted meats, fowl, fish, and vegetables that compel a Sunday cook to enjoy good food and good living. With an earthy sensibility that celebrates quality ingredients, beloved cookbook author Betty Rosbottom pairs the special—an herb rub, a tapenade, a twist of citrus—with the primal: a substantial cut of meat. Also included is a selection of satisfying sides, plus chutneys, relishes, and seasoned butters to dial up the flavor. Roasts of all types and price ranges are represented, so cooks have everything they need to prepare for Sunday or any day, from weeknight suppers to fancy holiday feasts. Includes photos and roasting tips and guidelines

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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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Grillo's Presents Pickled - Grillo's Pickles & Raphael Jacob Khutorsky Cover Art

Grillo's Presents Pickled

Grillo's Presents Pickled 100 Pickle-centric Recipes to Change Your Life by Grillo's Pickles & Raphael Jacob Khutorsky

An ode to the beloved and mighty pickle from the brand that does it best, Grillo’s Pickles! With 100 exciting and delicious recipes, this cookbook is perfect for pickle lovers everywhere. What Makes  PICKLED  Special? * Chef-Approved Recipes : Dive into 100 mouthwatering recipes curated by innovative chef Raphael Jacob Khutorsky (Chef Raph). From classic dill pickles to unexpected pickle-infused dishes, you'll find inspiration galore. * Home Pickling Tips : Learn how to create your own Grillo's Pickles at home! Get insider tips on brining, canning, and flavor combinations. Impress your friends and family with homemade pickles that burst with freshness. * Beyond the Burger : Pickles aren't just burger toppers! Explore creative ways to incorporate pickles into meals, snacks, and even cocktails. Devilish Eggs, Pickle Brine Spatchcock Chicken, and a boozy Pickleback Slush await your culinary adventures. Grillo's Pickles started as a wooden pickle cart in downtown Boston, and they've been changing the pickle game ever since. Chef Raph brings his culinary expertise to this delightful cookbook, adding a personal flair to every recipe. 

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The Vegetable Butcher - Cara Mangini Cover Art

The Vegetable Butcher

The Vegetable Butcher How to Select, Prep, Slice, Dice, and Masterfully Cook Vegetables from Artichokes to Zucchini by Cara Mangini

A root-to-leaf guide to vegetable butchery, with 150 recipes. Winner, IACP Cookbook Awards for Single Subject and People's Choice. Applying the skills of butchery to the unique anatomy of vegetables—leafy, lumpy, stalky, gnarly, thin-skinned, or softly yielding—Cara Mangini shows, slice by slice, how to break down more than 100 vegetables for their very best use in the kitchen. Here's how to peel a tomato, butcher a butternut squash, cut cauliflower steaks, and chiffonade kale. How to find the tender, meaty heart of an artichoke and transform satellite-shaped kohlrabi into paper-thin rounds, to be served as a refreshing carpaccio. And then, more than 150 recipes that will forever change the dutiful notion of "eat your veggies"—Grilled Asparagus, Taleggio, and Fried Egg Panini in the spring; summery Zucchini, Sweet Corn, and Basil Penne with Pine Nuts and Mozzarella; and Parsnip-Ginger Layer Cake with Browned Buttercream Frosting to sweeten a winter meal. Plus everything else you need to know to enjoy modern, sexy, and extraordinarily delicious vegetables—and make the the center of the meal.

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James Beard's New Fish Cookery - James Beard Cover Art

James Beard's New Fish Cookery

James Beard's New Fish Cookery by James Beard

From the chef The New York Times called the "the dean of American cookery," and a cooking show pioneer, "the most authoritative fish book on the market" ( House Beautiful ). A healthful, dramatically simplified book on cooking techniques for preparing low cholesterol, low calorie seafood, with over 500 recipes. This comprehensive, classic cookbook includes recipes for eighty-five different kinds of shellfish, saltwater, and freshwater fish, including chowders and fish stews, sauces and stuffings, as well as information on how to find the best fresh and frozen seafood on the market. Healthy, accessible, and completely revised and updated, James Beard's New Fish Cookery a "must for any good cook's collection" ( Dallas Times Herald ).

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Ramsay in 10 - Gordon Ramsay Cover Art

Ramsay in 10

Ramsay in 10 by Gordon Ramsay

Enjoy quick and delicious meals as Michelin - starred chef Gordon Ramsay presents your new everyday cookbook, featuring recipes that are max 10 minutes to prep and 10 minutes to cook.   In Ramsay in 10 , superstar chef Gordon Ramsay returns with 100 new and delicious recipes inspired by his YouTube series watched by millions across the globe—you’ll be challenged to get creative in the kitchen and learn how to cook incredible, flavorsome dishes in just ten minutes, such as:   .Microwave Sticky Toffee Pudding .One Pan Pumpkin Pasta .Chicken Souvlaki .Green Shakshukah .Bacon Cauliflower Cheese on Toast And much more!   These are recipes guaranteed to become instant classics and with each time you cook, you'll get faster and faster with Gordon's shortcuts to speed up your cooking, reduce your prep times and get the very best from simple, fresh ingredients.      This is fine food at its fastest and fast food at its finest.  

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

Chef Paul Prudhomme's Louisiana Kitchen

Chef Paul Prudhomme's Louisiana Kitchen by Paul Prudhomme

Here for the first time, the famous food of Louisiana is presented in a cookbook written by a great creative chef who is himself world-famous. The extraordinary Cajun and Creole cooking of South Louisiana, a cornerstone of Southern cooking, has roots going back over two hundred years, and today it is the one really vital, growing regional cuisine in America. No one is more responsible than Paul Prudhomme for preserving and expanding the Louisiana tradition, which he inherited from his own Cajun background. Chef Prudhomme’s incredibly good food has brought people from all over America and the world to his restaurant, K-Paul’s Louisiana Kitchen, in New Orleans, a landmark for authentic Louisiana cooking. To set down his recipes for home cooks, however, he did not work in the restaurant. In a small test kitchen, equipped with a home-size stove and utensils normal for a home kitchen, he retested every recipe two and three times to get exactly the results he wanted. Logical though this is, it was an unprecedented way for a chef to write a cookbook. But Paul Prudhomme started cooking in his mother’s kitchen when he was a youngster. To him, the difference between home and restaurant procedures is obvious and had to be taken into account. So here, in explicit detail, are recipes for the great traditional dishes—from classic gumbo recipes to unforgettable jambalayas, Shrimp Creole, Turtle Soup, Cajun "Popcorn," Crawfish Etouffee, Pecan Pie, and dozens more—each refined by the skill and genius of Chef Prudhomme so that they are at once authentic and modern in their methods. This landmark chef cookbook, Chef Paul Prudhomme's Louisiana Kitchen is also full of surprises, for he is unique in the way he has enlarged the repertoire of Cajun and Creole food, creating new dishes and variations within the old traditions. Seafood Stuffed Zucchini with Seafood Cream Sauce, Panted Chicken and Fettucini, Veal and Oyster Crepes, Artichoke Prudhomme—these and many others are newly conceived recipes, but they could have been created only by a Louisiana cook. The most famous of Paul Prudhomme’s original recipes is Blackened Redfish, a daringly simple dish of fiery Cajun flavor that is often singled out by food writers as an example of the best of new American regional cooking. For Louisianians and for cooks everywhere in the country, this is the most exciting cookbook to be published in many years. Inside this classic Cajun cookbook, you’ll master the dishes that made Chef Paul Prudhomme a legend: Louisiana Cooking: Learn the secrets to the vital, growing regional cuisine of America, from a chef who inherited the tradition from his own Cajun background. Restaurant-Quality Recipes for Home Cooks: Every recipe was retested multiple times in a home-size test kitchen, ensuring you can replicate his world-famous food with the stove and utensils you already own. Famous New Orleans Recipes: Master the great traditional dishes, including unforgettable jambalayas, Shrimp Creole, Turtle Soup, and dozens more refined by Chef Prudhomme’s skill and genius. The Original Blackened Redfish: Discover the daringly simple, fiery Cajun recipe that food writers singled out as the best of new American regional cooking.

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Einkorn - Carla Bartolucci & Clay McLachlan Cover Art

Einkorn

Einkorn Recipes for Nature's Original Wheat: A Cookbook by Carla Bartolucci & Clay McLachlan

Discover the ancient grain with tremendous flavor that is a true gift for many who suffer from gluten sensitivity or choose to eat gluten free.   The only wheat in existence that has never been hybridized or modified, einkorn grew thousands of years ago in the Fertile Crescent. Carla Bartolucci came across it when searching for an alternative grain for her daughter Giulia, who was diagnosed with gluten sensitivity in 2008. Einkorn has remained unaltered for thousands of years, which allows many, including Giulia—who suffered from mood swings, asthma, and digestive problems—to eat wheat without symptoms. Amazed by her daughter’s health transformation, Carla became a champion of this little-known, nutrient-packed grain. Einkorn shares 100 delicious recipes for working with the grain and its flour in a wide variety of flavorful dishes, such as Yogurt Blueberry Muffins, Spinach Lasagna Bolognese, Neapolitan Pizza Margherita, and Soft & Chewy Ginger Cookies—as well as sourdough and yeasted breads like Classic French Boule and buttery Sweet Potato Rolls. This book also explores einkorn’s history, unique genetics, and superior nutrient content, while sharing Carla’s tips for using it to its full baking and cooking potential. With eighty-five beautiful color photographs, Einkorn will introduce home cooks to a delicious ancient grain that can transform the way they eat for the better by adding more nutrition and flavor to the foods they love.

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Home Cheese Making, 4th Edition - Ricki Carroll & Ari Weinzweig Cover Art

Home Cheese Making, 4th Edition

Home Cheese Making, 4th Edition From Fresh and Soft to Firm, Blue, Goat’s Milk, and More; Recipes for 100 Favorite Cheeses by Ricki Carroll & Ari Weinzweig

This revised and updated edition of the best-selling classic by “Cheese Queen” Ricki Carroll features an expanded selection of cheese recipes, all-new recipes for cooking with cheese, and contemporary cheesemonger profiles.  Widely acclaimed as “the Cheese Queen,” Ricki Carroll has guided thousands of home cheese makers and inspired the burgeoning popularity of artisanal cheese making with her classic book, Home Cheese Making , first published in 1982, with over 400,000 copies in print. The completely updated fourth edition features 35 new cheese recipes, color photography of step-by-step techniques, and new profiles of contemporary cheese makers. The additions to this comprehensive volume reflect the broader selection of cheeses available in specialty food stores and groceries, including burrata, stracchino, Brillat-Savarin, D’Affinois, Cambrales, Drunk Gouda, Pecorino Pepato, goat milk’s gouda, and more. Companion recipes are included for cheese plate condiments and classic cheese dishes. For cheese lovers wanting to make their own, Ricki Carroll’s expert advice is the key to success.

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The Korean Banchan Cookbook: Everyday Side Dishes for Rice and Noodles - Emiko Hanari Cover Art

The Korean Banchan Cookbook: Everyday Side Dishes for Rice and Noodles

The Korean Banchan Cookbook: Everyday Side Dishes for Rice and Noodles by Emiko Hanari

The Korean Banchan Cookbook: Everyday Side Dishes for Rice and Noodles Discover the vibrant flavors of Korea right in your kitchen with The Korean Banchan Cookbook ! This comprehensive guide introduces you to the art of Banchan — the small, flavorful side dishes that elevate every Korean meal. From tangy kimchi and spicy salads to savory soy-based dishes and sweet treats, this book provides step-by-step recipes perfect for beginners and seasoned cooks alike. Bring variety, color, and authenticity to your table with dishes designed to complement rice, noodles, and main courses. Inside, You'll Find: •Easy-to-follow recipes for vegetable, kimchi, seafood, tofu, rice, pickled, meat, nut, and seasonal banchan •Flavor balancing tips to make sweet, sour, salty, and spicy combinations •Techniques for prepping, marinating, stir-frying, steaming, and serving •Guidance on pairing Banchan with rice and noodles •Advice for modern adaptations, storage, and preserving traditional dishes •Nutritional highlights and insights on the health benefits of Korean side dishes •Beautifully organized sections for quick weeknight meals or festive Korean celebrations Bring home the joy, culture, and flavor of Korea — one Banchan at a time!

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Making Cheese, Butter & Yogurt - Ricki Carroll & Phyllis Hobson Cover Art

Making Cheese, Butter & Yogurt

Making Cheese, Butter & Yogurt Storey Country Wisdom Bulletin A-283 by Ricki Carroll & Phyllis Hobson

Since 1973, Storey's Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country living skills quickly and easily. There are now more than 170 titles in this series, and their remarkable popularity reflects the common desire of country and city dwellers alike to cultivate personal independence in everyday life.

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Sourdough Discard Cookbook - Mary Golanna Cover Art

Sourdough Discard Cookbook

Sourdough Discard Cookbook 40+ Beginner-Friendly Recipes and a 7-Step Starter Guide by Mary Golanna

Sourdough baking has captivated the culinary world for centuries, offering a rich history and a depth of flavor that modern baking often lacks. At its core, sourdough is a traditional method of bread-making that relies on wild yeast and lactic acid bacteria, a process that has been cherished since ancient times. This method not only produces a unique tangy taste but also enhances the nutritional value and digestibility of bread. Central to this ancient art is the sourdough starter, a living culture of flour and water teeming with natural yeast and bacteria. This magical concoction is what gives sourdough its distinctive flavor and texture. However, maintaining a sourdough starter involves periodic feedings, during which a portion of the starter-known as sourdough discard-is removed to keep the culture thriving. The idea of discarding perfectly good starter might seem wasteful, but that's where creativity comes into play. Sourdough discard is a versatile ingredient that can be transformed into a myriad of delightful recipes, from pancakes and waffles to crackers and cookies. Not only does this practice minimize waste, but it also opens up a world of culinary possibilities for beginners and seasoned bakers alike. In this guide, we will talk about the following; What is Sourdough?What is Sourdough Discard?Benefits of Sourdough DiscardSample Recipes7-Step Plan to Get Started with Sourdough Discard Recipes Continue reading to explore 41 easy-to-follow recipes and a step-by-step plan to embark on your sourdough adventure. By the end of this guide, you'll gain a deeper appreciation for the art of sourdough discard baking.

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Grains for Every Season - Joshua McFadden & Martha Holmberg Cover Art

Grains for Every Season

Grains for Every Season Rethinking Our Way with Grains by Joshua McFadden & Martha Holmberg

Named a Best Book of the Year and a Holiday Gift Pick by Amazon Named a Best Cookbook the Year by  Food52, Booklist , and  Library Journal “A gift to readers . . . For McFadden, flavor comes first.” — Booklist , Top 10 Cookbooks of the Year   James Beard Award Finalist Joshua McFadden’s first book, the James Beard Award–winning and perennially bestselling  Six Seasons , transformed the way we cook with vegetables. Now he’s back with a new book that applies his maximalist approach to flavor and texture to cooking with grains. These knock-your-socks-off recipes include salads, soups, pastas, pizzas, grain bowls, breads—and even desserts. McFadden works as intuitively, as surprisingly, as deliciously with whole grains as he does with vegetables.  Grains for Every Season  will change the way we cook with barley, brown rice, buckwheat, corn, millet, oats, quinoa, rye, wheat (bulgur, farro, freekeh, spelt, wheat berries, and whole wheat flour), and wild rice.   The book’s 200 recipes are organized into chapters by grain type, unlocking information on where each one comes from, how to prepare it, and why the author—the multi-award-winning chef/owner of Ava Gene’s in Portland—can’t live without it. McFadden uses grains both whole and milled into flour. The many gluten-free recipes are clearly designated.    McFadden reveals how each grain can be used in both savory and sweet recipes, from Meat Loaf with Barley and Mushrooms to Peanut Butter–Barley Cookies; from Buckwheat, Lime and Herb Salad to Buckwheat Cream Scones. He folds quinoa into tempura batter to give veggies extra pop and takes advantage of the nutty flavor of spelt flour for Cast-Iron Skillet Spelt Cinnamon Rolls. Four special foldout sections highlight seasonal variations on grain bowls, stir-fries, pizzas, pilafs, and more, to show how flexible and satisfying cooking with grains can be.  

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Grist - Abra Berens Cover Art

Grist

Grist A Practical Guide to Cooking Grains, Beans, Seeds, and Legumes by Abra Berens

As featured in Epicurious, Modern Farmer, Refinery29, Shape, Plated, Eater, Food52, Midwest Living, Bon Appetit, MindBodyGreen, The Infatuation, Associated Press, On the Menu and NPR's The Splendid Table. Make grains the easiest, healthiest, and most exciting stars on your table. Grist is the only grain and legume cookbook you need. Abra Berens, a James Beard semifinalist for Outstanding Chef: Great Lakes and the author of Ruffage , shares more than 300 recipes and variations, plus substantial reference information to help you discover the next great grain. Grist includes more than 125 recipes for 29 different types of grains, legumes, and seeds that, in combination with vegetables and lean proteins, are the stars of the healthiest, most variable, and most satisfying meals—many of them gluten free. New and seasoned home cooks will want to reference this guide to start building a repertoire of approachable, big-on-flavor recipes. Home cooks will be attracted to the reference quality of the book, its beauty (more than 100 photos and 30 illustrations) and heft (125 recipes + 300 variations = 448 pages), as well as the great writing, relatable voice, author authority, unique recipe style, extensive variations, and gorgeous photography and illustrations. THIS IS THE A TO Z OF GRAINS, BEANS, AND LEGUMES: The content is deep and authoritative, but also wide-ranging, with information and recipes for 29 different grains, legumes, and seeds: Amaranth, Barley, Black-Eyed Peas, Buckwheat, Bulgur, Chickpeas, Common Beans, Corn, Cowpeas, Crowder Peas, Farro, Fava Beans, Field Peas, Fonio, Freekeh, Legumes, Lentils, Lima Beans, Millet, Oats, Quinoa, Rice, Sorghum, Split Peas, Soy Beans, Teff, Tiny Seed Grains, and Wheat Berries. REFERENCE BOOK: Organized by type of grain/legume/seed, each chapter offers authoritative info and tips that home cooks can use to deepen their knowledge of ingredients and broaden their repertoire of techniques. The recipes are simple, are generally quick to prepare, and use ingredients that are easy to find or often already in people's pantries. FOLLOW UP ON SUCCESS: Ruffage by Abra Berens was named a Best Cookbook for Spring 2019 by the New York Times and Bon Appétit , was a 2019 Michigan Notable Book winner, and was nominated for a 2019 James Beard Award. Here's some strong praise for Ruffage: "Things in my kitchen have changed since Ruffage arrived. This organized, easygoing guide to 29 vegetables offers a few cooking methods for each one, supplemented by several variations.” —Kim Severson, New York Times "[RUFFAGE] is a total classic in the making."—Christina Chaey, associate editor, Bon Appétit "Crammed with exciting ideas that encourage creativity, this lively book will quickly become an essential item in the home cook's library."— Library Journal (starred review)

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Foolproof Fish - America's Test Kitchen Cover Art

Foolproof Fish

Foolproof Fish Modern Recipes for Everyone, Everywhere by America's Test Kitchen

THE ULTIMATE SEAFOOD COOKBOOK: Learn how to cook fish with confidence with 198 delicious seafood recipes inspired by the Mediterranean diet and other global cuisines! For many home cooks, preparing seafood is a mystery. But anyone—anywhere—can cook great-tasting seafood! ATK’s award-winning seafood cookbook provides you with everything you need to create satisfying and healthy seafood recipes at home.   Find answers to all your seafood questions! • Tips for getting started, from buying quality fish to understanding the varieties available • Fish recipes for weeknight dinners, special occasions, stews, sandwiches, and more! • Easy-to-follow chapters organized by fish type • Demonstrations of essentials techniques like grilling fish and preparing relishes • Useful substitution and nutritional information for each recipe   Featuring 198 seafood recipes inspired by the Mediterranean diet and other global cuisines, Foolfproof Fish will inspire you to cook more of the fish you love—and try new varieties, too! It’s the perfect cookbook for beginners, pescatarians, and seafood lovers looking to make healthy (and delicious!) meals with minimal fuss.

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Coastal Harvest - Taku Kondo Cover Art

Coastal Harvest

Coastal Harvest Fish - Forage - Feast: A Cookbook by Taku Kondo

Embark on an epic adventure up and down the Pacific Coast to sustainably harvest your own food, master preparation techniques, and make creative dishes. Whether you want to find your own food or just cook creative recipes, this book will teach you how to catch fish, identify and harvest mushrooms, and make delicious dishes using wild ingredients. Join adventurer Taku Kondo as he takes you on an exploration of waterways and coastal forests to connect with nature and find ingredients sourced from the great outdoors.  Enjoy some of the most popular dishes from Taku’s YouTube channel, Outdoor Chef Life , as well as recipes that he's developed over years of experience. Each recipe has been thoughtfully curated to bring out the best flavors of your harvest. If you’re not catching your own food, follow his expert recommendations on sourcing the freshest and most sustainable seafood.  Taku provides guidance on the entire catch-to-plate process, giving you the knowledge to catch and prepare your own food, including: Basic tools and knowledge for the outdoor chefFishing basics – what species to fish for, plus how and when to fish for them Coastal foraging – the best intertidal edible species to look forMushroom foraging – identifying fungi and how to find them85 incredible recipes with Asian American inspired flavors and more

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Take One Fish - Josh Niland Cover Art

Take One Fish

Take One Fish The New School of Scale-to-Tail Cooking and Eating by Josh Niland

Forget everything you thought you knew about fish cookery with Take One Fish . There are no rules when it comes to cooking fish according to James Beard award winning chef Josh Niland, only an endless world of possibilities. With 60 mind-blowing recipes from just 15 global varieties of fish, this cookbook will take you on a gustatory journey – from elaborate to easy, small to large and – always – scale to tail. Josh’s multi award-winning and bestselling book, The Whole Fish Cookbook , revealed the blueprint for a new and unprecedented kind of fish cookery. In this latest book, Josh continues to open our eyes to the potential of fish in the kitchen, starting from the moment we take our fish home and unpack it – yes that’s right: bring it home, take it out of the plastic, let it breathe uncovered in your fridge. Then you are ready.  With flair, colour and bucket loads of flavour, Take One Fish unpacks each of Josh's 15 fish to reveal their true culinary potential, from swordfish cotoletta to pot au feu, to tuna mapo tofu to an ethereal raw flounder. Celebrate the drips, crunchy bits, burnt edges and imperfections that are so central to Josh’s mission – to get more people having fun with fish ingenuity every day.

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Pasta - Missy Robbins & Talia Baiocchi Cover Art

Pasta

Pasta The Spirit and Craft of Italy's Greatest Food, with Recipes [A Cookbook] by Missy Robbins & Talia Baiocchi

JAMES BEARD AWARD NOMINEE • A stylish, transporting pasta master class from New York City’s premier pasta chef, with recipes for 40 handmade pasta shapes and 100 Italian American, regional Italian, and modern dishes IACP AWARD FINALIST • “Missy Robbins brings her extraordinary knowledge and generous heart to teach us to prepare the pastas that made her restaurants, Lilia and Misi, two of the best in the world.”—Ina Garten, Barefoot Contessa ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: San Francisco Chronicle, Boston Globe • ONE OF THE BEST COOKBOOKS OF THE YEAR: Minneapolis Star Tribune, Glamour, Food52, Epicurious Food trends come and go, but pasta holds strong year after year. Despite its humble ingredients—made of merely flour and water or flour and eggs—the magic, rituals, and art of pasta making span over five centuries. Two ingredients are turned into hundreds of stuffed, rolled, extruded, dried, stamped, and hand-cut shapes, each with its own unique provenance and enrobed in a favored sauce. New York City chef Missy Robbins fell in love with Italian food and pasta twenty-five years ago. She has been cooking, researching, and studying her way across Italy ever since, which led her to open two of America’s most renowned pasta restaurants, Lilia and Misi. With illustrated step-by-step recipes for handmaking forty of the most versatile pasta shapes and one hundred recipes for Italian American, regional Italian, and Robbins’s own best pasta dishes, plus two dozen vegetable sides, this is the hard-working manual for home cooks who aspire to master the art of pasta cooking. Whether making pasta sheets for lasagna or stamping out pasta “coins” for Corzetti with Goat Cheese and Asparagus—or even buying handmade pasta to make Tagliatelle with Porcini, Rosemary, and Garlic—Robbins provides all the inspiration, instruction, and encouragement required to make pasta exceptionally well. Evocatively photographed with nearly 100 full-color mouthwatering photos of pasta dishes and twenty images from Italy, this is a richly illustrated ode to the ingredients, recipes, and craft that have made pasta the most popular fare of a beloved cuisine.

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Fruitful - Sarah Johnson Cover Art

Fruitful

Fruitful Sweet and Savoury Fruit Recipes Inspired by Farms, Orchards and Gardens by Sarah Johnson

"Refreshingly unpretentious and gorgeously inspiring." - Nigella "Full of elegant ideas and a deep knowledge of the subject. Every fruit lover should have a copy" - Diana Henry This is a celebration of fruit, and all the glorious variety it can bring to our plates. From crisp apples to buttery pears, fragrant peaches to plump berries, and vibrant lemons to juicy cherries. An introduction covers the key techniques for cooking with fruit, such as roasting, poaching and puréeing. Over 80 recipes follow in chapters on citrus, berries, stone fruit, orchard and vine fruits, pome fruits, shrubs and stalks. From Polenta and Blackberry Muffins and Apricot Muscat Tart, to Pear and Farro Salad, Pan-Fried Duck Breast with Blackcurrant and Mackerel with Gooseberry Compote and Yoghurt, discover the joy and versatility of cooking with fruit. Plus plenty of jams, sorbets and ice creams. Interspersed between the recipes are flavour charts and pairing suggestions for every fruit, alongside four interviews with fruit growers and farmers around the world. Trained by Alice Waters at Chez Panisse, Berkeley, and now Head of Pastry Development at Spring in London and luxury hotel Heckfield Place in Hampshire, Sarah Johnson's recipes are modern, fresh and full of flavour. Her close relationship with the farmers and producers that supply the restaurants has given her a wealth of knowledge on the best fruits to buy and cook, and fantastic tips and tricks to get the most from your produce.

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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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Mark Bittman's Kitchen Matrix - Mark Bittman Cover Art

Mark Bittman's Kitchen Matrix

Mark Bittman's Kitchen Matrix More Than 700 Simple Recipes and Techniques to Mix and Match for Endless Possibilities: A Cookbook by Mark Bittman

Bestselling author Mark Bittman anthologizes his popular Matrix series in a boldly graphic new cookbook featuring 400 recipes that emphasize creativity, improvisation, and simplicity as the keys to varied cooking. For years, Mark Bittman has shared his formulas, recipes, and kitchen improvisations in his popular New York Times Eat column, in which an ingredient or essential technique is presented in different variations in a bold matrix. Accompanied by striking photographs and brief, straightforward instructions, these thematic matrices show how simple changes in preparation and ingredient swaps in a master recipe can yield dishes that are each completely different from the original, and equally delicious. In Mark Bittman’s Kitchen Matrix , Mark’s matrices come together to create a collection of over 400 flexible recipes covering vegetables, fruits, meats and chicken, and even desserts. Whether you're cooking up soup (creamy, brothy, earthy, or hearty), freezing ice pops (in fruity, savory, creamy, or boozy varieties), or preparing asparagus (steamed, roasted, stir-fried, or grilled) , following Mark’s approach to culinary improvisation will deliver stand-out results.

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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 Great American Burger Book (Expanded and Updated Edition) - George Motz Cover Art

The Great American Burger Book (Expanded and Updated Edition)

The Great American Burger Book (Expanded and Updated Edition) How to Make Authentic Regional Hamburgers at Home by George Motz

The definitive guide to creating the most mouthwatering burgers by the “foremost authority on hamburgers” ( New York Times ), Emmy Award–winning filmmaker, YouTube’s Burger Scholar, and author George Motz—expanded and updated with new and improved recipes   The Great American Burger Book was the first book to showcase a wide range of regional burger styles and cooking methods. In this expanded and updated edition, George Motz covers traditional grilling techniques as well as how to smoke, steam, poach, smash, and deep-fry burgers based on signature recipes from around the country. Each chapter is dedicated to a specific regional burger and includes the history of the method and details on how to create your own piece of American food history right at home.   Motz’s cookbook takes readers on a regional tour of America’s best burgers, with recipes from California, Connecticut, Florida, Hawaii, Illinois, Indiana, Iowa, Kansas, Massachusetts, Michigan, Minnesota, Mississippi, Missouri, Montana, Nebraska, New Jersey, New Mexico, New York, North Carolina, Ohio, Oklahoma, Pennsylvania, South Carolina, Tennessee, Texas, Utah, and Wisconsin—as well as such international locations as Australia, Brazil, Denmark, Malaysia, and Turkey.   The Great American Burger Book is for anyone who loves a great burger, unique or classic. And who doesn’t love a great burger? These mouthwatering recipes include Connecticut’s Steamed Cheeseburger, The Tortilla Burger of New Mexico, Iowa’s Loosemeat Sandwich, Houston’s Smoked Burger, Pennsylvania’s The Fluff Screamer, Sheboygan’s Brat Burger, and many more.   Packed with mouthwatering color photographs

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A Girl and Her Greens - April Bloomfield & JJ Goode Cover Art

A Girl and Her Greens

A Girl and Her Greens Hearty Meals from the Garden by April Bloomfield & JJ Goode

From the chef, restaurant owner, and author of the critically lauded A Girl and Her Pig comes a beautiful, full-color cookbook that offers tantalizing seasonal recipes for a wide variety of vegetables, from summer standbys such as zucchini to earthy novelties like sunchokes. A Girl and Her Greens reflects the lighter side of the renowned chef whose name is nearly synonymous with nose-to-tail eating. In recipes such as Pot-Roasted Romanesco Broccoli, Onions with Sage Pesto, and Carrots with Spices, Yogurt, and Orange Blossom Water, April Bloomfield demonstrates the basic principle of her method: that unforgettable food comes out of simple, honest ingredients, an attention to detail, and a love for the sensual pleasures of cooking and eating. Written in her appealing, down-to-earth style, A Girl and Her Greens features beautiful color photography, lively illustrations, and insightful sidebars and tips on her techniques, as well as charming narratives that reveal her sources of inspiration.

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The Great Ceviche Book, revised - Douglas Rodriguez Cover Art

The Great Ceviche Book, revised

The Great Ceviche Book, revised [A Cookbook] by Douglas Rodriguez

The Great Ceviche Book is the definitive, authentic guide to this fresh vibrant cuisine.   Ceviche—fresh seafood cured in citrus—boasts lively, bright flavors along with a low-fat, high-protein healthiness. In this revised edition of The Great Ceviche Book , award-winning chef Douglas Rodriguez reminds us why he is the foremost Latin chef in America. You’ll find straightforward instructions and confidence-building advice to walk you through all the ceviche fundamentals: its basic formula of six ingredients, the four safety commandments, helpful kitchen equipment to have on hand, and serving suggestions to create beautiful presentations. Rodriguez’s passionate take on the subject offers more than forty diverse ceviche recipes, from traditional dishes originating in Central and South America such as Chilean Sea Bass with Lemon Oil and Ecuadorian Shrimp, to recipes that draw on diverse ethnic influences such as Gingered Toro Tuna with Soy and Sesame. Chapters on tasty side dishes and helpful basics round out everything you need to know to make this simple yet sophisticated cuisine in your own kitchen. Rodriguez’s streamlined preparations allow home cooks to focus on the virtues of freshness and pure flavors.

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Comfort Food the Cowboy Way - Kent Rollins & Shannon Rollins Cover Art

Comfort Food the Cowboy Way

Comfort Food the Cowboy Way Backyard Favorites, Country Classics, and Stories from a Ranch Cook by Kent Rollins & Shannon Rollins

The stars of the YouTube channel  Cowboy Kent Rollins  and the authors of the hit cookbook  A Taste of Cowboy , Kent and Shannon Rollins,   share more than 125 hearty recipes of comfort food for the family, with true chuck wagon stories. While real-life cowboy Kent Rollins and his wife Shannon sure have a busy life on the range, slinging hash, beating Bobby Flay on Food Network, and running their YouTube channel,  Cowboy Kent Rollins , they never forget to take a moment to break bread and share around the dinner table. Kent and Shannon’s wisdom, warm generosity, and life-brightening humor are interwoven throughout  Comfort Food the Cowboy Way , with stories and cowboy history, including tales from life on the range, growing up in a rural family, and the interesting characters they’ve met on the trail. The recipes included are equal parts hearty and scrumptious, from their classic Southern cooking and Western favorites to the more spice-forward Mexican-style dishes. There’s also backyard grilling and smoking, one-pot meals, and tips to add cowboy twists and authentic punched-up seasoning to all your cooking—and of course, all the recipes qualify as true comfort food the cowboy way, are easy-to-follow family recipes meant to be served up family style. With chapters spanning breakfast to dinner, plus grilling, desserts, and cowboy classics, this complete course of cowboy cooking is a must have for anyone wanting to slow down and enjoy a great meal, with even better company. French Toast CasseroleFried Macaroni and CheeseRed Eye Gravy and HamGrilled Steak and Chicken QuesadillasHearty Beef StewSmoked Queso DipSeafood Gumbo with Green Chile WineBeer Can ChickenPineapple Upside Down CakeChurros with Homemade Caramel Sauce

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The Fishwife Cookbook - Becca Millstein & Vilda Gonzalez Cover Art

The Fishwife Cookbook

The Fishwife Cookbook Delightful Tinned Fish Recipes for Every Occasion by Becca Millstein & Vilda Gonzalez

Eater and LA Time 's Best Cookbooks Spring 2025 Take your tinned fish game to the next level with 80 easy seafood recipes for meals for one, picnics in the park, sunny breakfasts, and more, from the trailblazing brand, Fishwife Tinned Seafood Co. Grab your baguette, butter, Castelvetrano olives, flaky salt, and a little glass of chilled wine—it’s tinned fish time! According to Becca Millstein, co-founder of Fishwife, tinned fish is making waves for a thousand reasons: It eliminates the entire process of cooking a fish. It can sit in your cupboard for years and still be at its best on its fifth birthday. It’s a versatile, protein-packed, convenient ingredient. And, lastly, a tremendous amount of love and labor goes into each individual tin of fish, which Fishwife sources responsibly from traditional purveyors and fisherfolk, all wild-caught or ethically farmed. While you might not be able to resist just snacking on Fishwife’s delightfully packaged and decidedly delicious offerings (like the smoked trout, Sichuan-chili-spiked salmon, or Cantabrian anchovies) straight out of the can, with The Fishwife Cookbook you can take your tinned fish to the next level with a wide array of canned fish recipes, effortlessly transforming it into a mouthwatering meal or satisfying snack. You’ll find chapters that span a range of occasions, like Just a Quickie, A Meal for One, Picnic in the Park, Dinner Is Served, Hosting a Cocktail Party, and Sunday Morning, featuring 80 powerfully flavorful and easy-to-put-together recipes for everything from quick meals for one to festive cocktail party recipes, like: Tinned Smoked Salmon Deviled EggsSmoked Mackerel UdonSardine Fritto Misto with Charred Lemon and AioliFisherman’s Stew with Salmon, Mussels, and CocklesRainbow Trout Tacos with Peach and Tomato SalsaLamb Bolognese with Cantabrian Anchoviesand many more Throughout, deep dives—like The Great Tinned Fish Beverage Companion Guide and How to Pack a Perfect Picnic—show you that the world of tinned fish is your oyster. With beautiful photographs and the charming and whimsical illustrations in the brand’s signature style throughout, The Fishwife Cookbook , the definitive tinned fish cookbook, is an invitation to make a splash! The water’s fine, the fish are jumping, and the food is a revelation.

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The Hairy Bikers' Meat Feasts - Hairy Bikers Cover Art

The Hairy Bikers' Meat Feasts

The Hairy Bikers' Meat Feasts With Over 120 Delicious Recipes - A Meaty Modern Classic by Hairy Bikers

There's something about the smell of meat cooking that signals a feast - it's savoury, comforting and tempting. A steak on the grill, a roast in the oven, a casserole bubbling: they make your mouth water. Si King and Dave Myers, aka the Hairy Bikers, have always been passionate about meat, and this bible is an unadulterated celebration of the fine produce we have available today. MEAT FEASTS includes all their favourite recipes and some new surprises. There are family classics, spicy treats, perfect pies and delicious zingy salads. Si and Dave love their veggies too, and MEAT FEASTS features some of the very best veg recipes to showcase a Sunday joint or make a little meat of a very long way. A meaty modern classic, MEAT FEASTS is your one-stop meat cookbook!

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Easy Chicken Recipes - Addie Gundry Cover Art

Easy Chicken Recipes

Easy Chicken Recipes 103 Inventive Soups, Salads, Casseroles, and Dinners Everyone Will Love by Addie Gundry

"Addie has chosen some of the most delicious and simple chicken dishes from around the world and given them a passport to your table!" —Chris Styler, chef/owner, Freelance Food, LLC From a perfectly golden roaster chicken surrounded with herbed potatoes to soups, salads, and casseroles that make myriad uses of the resulting leftovers, Easy Chicken Recipes by Addie Gundry is perfectly poised to answer home cooks' twin boredom with and reliance upon the old standby: a chicken dinner. This book includes easy appetizers like spicy chicken potstickers, inventive casseroles like Frontier Chicken and noodle casserole, comforting soups, backyard favorites like Buffalo Chicken Sandwiches and more quick and easy weeknight dishes for the oven, the skillet, the slow cooker, and the grill. Each recipe is paired with a gorgeous, full-color, finished-dish photo.

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Ciderhouse Cookbook - Jonathan Carr & Nicole Blum Cover Art

Ciderhouse Cookbook

Ciderhouse Cookbook 127 Recipes That Celebrate the Sweet, Tart, Tangy Flavors of Apple Cider by Jonathan Carr & Nicole Blum

"A beautiful tribute to the iconic American tradition of cider and its many forms." —Sarah Weiner, Founder of the Good Food Awards Inspired by the full flavors produced from their idyllic ciderhouse in the heart of a rustic New England apple orchard, Jonathan Carr and Nicole Blum's recipes, developed in collaboration with chef Andrea Blum, celebrate the versatility of fresh cider in all its forms. Ciderhouse Cookbook teaches home cooks how to make a full array of traditional cider products, including cider syrups, molasses, vinegars, shrubs, and switchels, as well as apple preserves. The 127 cider-enriched recipes that follow are simple yet elegant, ranging from Oven-Roasted Asparagus with Garlicky Apple Vinaigrette to Braised Lamb Stew with Apples, Switchel, and Yogurt Mint Sauce; Cider Mimosas; Apple Pommeau Cake; and Crêpes with Fried Apples and Cider Caramel Sauce. With beautiful photography that captures the ambiance of the ciderhouse, this book is a deliciously loving tribute to America's favorite fruit.

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The Ultimate BIG HORN Wood Pellet Grill And Smoker Cookbook:1000-Day Tasty And Yummy Recipes To Learn How To Master The Wood Pellet Grill And Refine Your Skills - Alex Zhang & Hannah Cannon Cover Art

The Ultimate BIG HORN Wood Pellet Grill And Smoker Cookbook:1000-Day Tasty And Yummy Recipes To Learn How To Master The Wood Pellet Grill And Refine Your Skills

The Ultimate BIG HORN Wood Pellet Grill And Smoker Cookbook:1000-Day Tasty And Yummy Recipes To Learn How To Master The Wood Pellet Grill And Refine Your Skills by Alex Zhang & Hannah Cannon

Grilling food in the open air seems to be something that everyone loves, from the smells, the taste, and the coming together of families and friends to share their food. Now there is an even better way to cook great food outdoors, That is BIG HORN Wood Pellet Grill And Smoker. Inside the pages of this book, BIG HORN Wood Pellet Grill And Smoker Cookbook: The Ultimate and Complete Guide to Perfect Smoking and Grilling Meat, Fish and Vegetables, you will discover the secrets of cooking perfect food on a wood pellet smoker. With chapters that cover: What wood pellets are and why they are good for the environment The different types of pellets and the flavors they create How a pellet smoker works How to choose the right smoker for you The best pellet smokers available right now A range of delicious recipes to try And much more… Those meals are a thing of the past and with BIG HORN Wood Pellet Grill And Smoker Cookbook, you will be cooking perfectly grilled food every time.

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The Encyclopedia of Spices & Herbs - Padma Lakshmi & Judith Sutton Cover Art

The Encyclopedia of Spices & Herbs

The Encyclopedia of Spices & Herbs An Essential Guide to the Flavors of the World by Padma Lakshmi & Judith Sutton

From the Emmy-nominated host of Top Chef , an A-to-Z compendium of spices, herbs, salts, peppers, and blends, including beautiful photography. Award-winning cookbook author and television host Padma Lakshmi, inspired by her life of traveling across the globe, brings together the world's spices and herbs in a vibrant, comprehensive alphabetical guide. This definitive culinary reference book is illustrated with rich color photographs that capture the essence of a diverse range of spices and their authentic flavors.  The Encyclopedia of Spices and Herbs  includes complete descriptions, histories, and cooking suggestions for ingredients from basic herbs to the most exotic seeds and chilies, as well as information on toasting spices, making teas, and infusing various oils and vinegars. Also included are photos from New York's iconic gourmet food store Kalustyan's, where Padma spent much of her childhood lingering in the aisles. Essential to any well-stocked kitchen or cooking enthusiast,  The Encyclopedia of Spices and Herbs  is an invaluable resource and an adventurous tour of some of the most wondrous and majestic flavors on earth. "This book takes you on an entirely new journey, which begins at advieh and ends at zedoary. Ranging far beyond the usual repertoire of familiar names, this is the perfect book for the curious cook." —Ruth Reichl "[A] handy and knowledgeable look at the wide world of seasonings . . . Many an unexpected and delightful tidbit of information awaits the reader." — Publishers Weekly "A beautiful book . . . an extensive catalogue and helpful recommendations on how best to use these ingredients to create full-flavored dishes. A great resource for any chef or home cook." —Eric Ripert

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The Big Book of Organic Baby Food - Stephanie Middleberg MS, RD, CDN Cover Art

The Big Book of Organic Baby Food

The Big Book of Organic Baby Food Baby Purées, Finger Foods, and Toddler Meals For Every Stage by Stephanie Middleberg MS, RD, CDN

Feed your baby a healthy, homemade diet with 200+ recipes for purees, solid foods, and whole meals . Keeping track of proper nutrition at each stage of your baby’s development—let alone preparing wholesome foods to match—is overwhelming for any parent. The Big Book of Organic Baby Food is here to take the guesswork out of feeding, with a huge selection of natural, organic, and irresistible baby food recipes to nourish your baby from infancy through the toddler years and beyond. Get more than other baby food books with: Guidance for every age and stage —Each section includes an overview of the developmental changes to expect at that age, and convenient tips to help you make the best nutritional choices for your child.  A simple transition to solid food —Begin with more than 150 recipes for purees, smoothies, and finger foods that will help your little one make the transition to eating solid foods.  Beyond baby food —When your child is ready, you'll find 70+ basic-but-delicious recipes that the whole family can eat!  From single-ingredient purees to full meals, this baby food cookbook is your one-stop stop for complete childhood nutrition.

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Perfect Pasta at Home - Pasta Evangelists Ltd Cover Art

Perfect Pasta at Home

Perfect Pasta at Home Bring Italy to your kitchen with over 80 quick and delicious recipes by Pasta Evangelists Ltd

Over 80 delicious and authentic pasta recipes that can be made in just 30 minutes - simple, fresh and truly Italian! We've all got a pack of pasta in the cupboard, but relying on the same old recipes is dull and boring. That's why founders of the bestselling fresh pasta subscription box, Pasta Evangelists, are here to share with you their all-time favourite recipes from across Italy's 20 regions for easy-to-cook, authentic dishes that will make everyone happy. Whether it's midweek dinners for the whole family or a special weekend meal with friends - there's always an occasion to indulge in a little italianità with a plate of pasta! With a photo to accompany every recipe and 'Make Your Own' pages to help you use up the ingredients you have left in your fridge or cupboard, along with pages on the history of pasta shapes, regional traditions, interviews with nonne and more for the real pasta lovers - this is a must-have addition to any kitchen. PRAISE FOR PASTA EVANGELISTS: 'Mind-blowingly delicious' - Giles Coren 'Love it ' - Prue Leith ' D elicious fresh pasta in different shapes and flavours' - The Metro 'Minimum effort, maximum taste' ITV ' The level of culinary expertise will have you scraping the plate for every last morsel' Evening Standard

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The Whole Fish Cookbook - Josh Niland Cover Art

The Whole Fish Cookbook

The Whole Fish Cookbook New ways to cook, eat and think by Josh Niland

WINNER OF TWO JAMES BEARD AWARDS IN 2020 Restaurant and Professional and the prestigious BOOK OF THE YEAR WINNER OF THE 2019 ANDRÉ SIMON FOOD AWARD Winner of The Australian Book Industry Association's Illustrated Book of the Year in 2020 Shortlisted as debut cookbook of the year in the 2020 Fortnum & Mason food & drink awards Longlisted as Booksellers choice in the adult non-fiction category by the Australian Booksellers Association A mind-blowing masterpiece from one of the most impressive chefs of a generation. – Jamie Oliver My cookbook of the year. – Yotam Ottolenghi, The Guardian Josh Niland is a genius – Nigella Lawson In The Whole Fish Cookbook , groundbreaking seafood chef Josh Niland reveals a completely new way to think about all aspects of fish cookery. From sourcing and butchering to dry ageing and curing, it challenges everything we thought we knew about the subject and invites readers to see fish for what it really is - an amazing, complex source of protein that can and should be treated with exactly the same nose-to-tail reverence as meat. It features more than 60 recipes for dozens of fish species ranging from Smoked Marlin Ham Caesar Salad, Fish Cassoulet and Roast Fish Bone Marrow to - essentially - The Perfect Fish and Chips. Many of us would like to eat more fish but worry about the environmental impact and often end up cooking the same old salmon fillet on repeat. The Whole Fish Cookbook will soon have you embracing new types and will change the way you buy, cook and eat fish. There is so much more to a fish than just the fillet, and it is indeed true what they say about there being more than just a handful of fish in the sea.

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Half Baked Harvest Quick & Cozy: A Cookbook - Tieghan Gerard Cover Art

Half Baked Harvest Quick & Cozy: A Cookbook

Half Baked Harvest Quick & Cozy: A Cookbook -- by Tieghan Gerard

NEW YORK TIMES BESTSELLER • 120+ recipes for delicious, soul-warming comfort food . . . and getting it ready in a hurry—from the author of Half Baked Harvest Every Day . Colorful. Convenient. Comforting. Mega-bestselling author Tieghan Gerard is busier than ever—always creating recipes, taking photographs, and collaborating with friends. In her fourth cookbook, she returns with a collection of more than 120 recipes that reflect the way she cooks now: simple ingredients, easy to get on the table, short on time yet big on flavor.   Having cooked for her large family from a young age, Tieghan loves the feeling of sharing great food—and now she wants to share that feeling with you. This collection leans into the comfort food she’s known for, but with an eye toward getting it ready in a hurry. With many recipes doable in one pot or pan, most in under forty-five minutes, and a more-is-more focus on flavor (but not ingredients), you’ll be feasting fast. Start your day with Maple Bacon Pancakes with Bourbon Maple Syrup , snack on Cheesy Roasted Shallot Bread , and make Garlic Butter Steak Bites with Bang Bang Sauce your family’s new favorite. Enjoy delicious twists like Sheet Pan Mac & Cheese with All the Crispy Edges , and, of course, finish it all off with something sweet, like a Dark Chocolate Pistachio Cake with Cream Cheese Icing .   Relying on basic ingredients and Tieghan’s signature knack for making sauces and dressings that you’ll want to double to keep on hand at all times, these recipes will make your meals feel like a warm hug. If you’ve ever needed a belly full of comfort and a plate bursting with fresh, unexpected flavors—and wanted it all right now— Half Baked Harvest Quick & Cozy is for you.

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Vegetables, Revised - James Peterson Cover Art

Vegetables, Revised

Vegetables, Revised The Most Authoritative Guide to Buying, Preparing, and Cooking, with More than 300 Recipes [A Cookbook] by James Peterson

A master class on vegetables with award-winning cookbook author and renowned cooking instructor James Peterson    Have you ever purchased bundles of ingredients at the farmers’ market only to arrive home and wonder what on earth to do with your bag of fiddlehead ferns, zucchini flowers, bamboo shoots, or cactus pads? Treat yourself to an in-depth education with Vegetables , acclaimed author and teacher James Peterson’s comprehensive guide to identifying, selecting, and preparing ninety-five vegetables—from amaranth to zucchini—along with information on dozens of additional varieties and cultivars.     Peterson’s classical French training and decades of teaching experience inform his impeccable presentation of every vegetable preparation technique and cooking method. You’ll begin by stemming, seeding, peeling, chopping, slicing, dicing, mincing, crushing, and pureeing, then explore less familiar but no-less-useful skills such as turning turnips, charring chile peppers, and frenching French green beans. Once the prepping is complete, Peterson explains the intricacies of the many methods for cooking each vegetable, from the most straightforward boiling, braising, steaming, and stir-frying techniques, to the more elaborate and flavor intense grilling, glazing, roasting, sautéing, and deep-frying. The text is further enhanced with handsome full-color photography and useful extras, like time-saving workarounds, tips on seasonal purchasing, storage recommendations, and suggestions for kitchen tools you’ll really use.    Woven in with the fundamentals is Peterson’s collection of some 300 recipes that showcase the versatility of vegetables in both familiar and unexpected ways. He offers dozens of refreshing salads; plenty of soups and rich, flavorful stews; crowd-pleasing casseroles and pastas; soul-comforting gratins and risottos; and perfect, hand-crafted gnocchi. There are some surprises, as well. For instance, the hardworking cabbage is pickled, potted, steamed, stir-fried, stuffed, and slawed, but when it appears in the Cabbage Potée with Braised Duck Legs , it is transformed into a black-tie entrée. The Baked   Morels Stuffed with Foie Gras  is an unapologetically upscale variation on basic stuffed mushrooms, and in his iconic  Eggplant Parmesan , Peterson confesses to changing the recipe every time he makes it—and urges you to do the same!   So the next time you spot some salsify at the farmers’ market, don’t be daunted—buy some and give the  Artichoke, Morel, and Salisfy Salad  a chance. If tender little broccolini show up in your neighborhood grocer’s, be sure to try the savory-sweet Broccolini with Pancetta, Anchovies, and Raisins . And when your fifth backyard bumper crop of summer tomatoes has your family longing for take-out after weeks of tomato soup, tomato salads, and tomato sauces, bring them back to the table with  Twice-Baked Garlic and Tomato Soufflés . Whether you’re an iconoclastic cook looking to broaden your culinary horizons, or a tradition-minded home chef hoping to polish your prep skills while expanding your repertoire,  Vegetables  will become your essential go-to reference.

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