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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The Spice Cookbook - Avanelle Day & Lillie Stuckey Cover Art

The Spice Cookbook

The Spice Cookbook by Avanelle Day & Lillie Stuckey

The classic international cookbook with " explanations of the origins of spices and how to use them [and] scores of recipes that are of absolute first rank" ( The New York Times ).   First published in 1964, The Spice Cookbook is an astounding treasury of over 1,400 recipes from around the world. As the title implies, this book contains a wealth of fascinating and mouth-watering information about a huge range of spices and herbs including flavor profiles, uses (culinary and otherwise), and historical information about where each herb and spice originated and how they made their way around the globe. Recipes range in complexity from staples like simple baked breads, grains, and vegetables to exotic international dishes that will challenge even a seasoned cook. Peppered with beautiful watercolors and line drawings, this book will take you on a delicious culinary journey.

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The Nutmeg Trail - Eleanor Ford Cover Art

The Nutmeg Trail

The Nutmeg Trail Recipes and Stories Along the Ancient Spice Routes by Eleanor Ford

*Winner of two Gourmand World Cookbook Awards* *Best International or Regional Cookbook, Guild of Food Writers* "What a deep dive this is into the world of spice. . . . And then the recipes! Recipes which allow the reader to travel from Asia to the Middle East along the spice route, taking in so much flavor and so much context on the way." —Yotam Ottolenghi Through 80 spice-infused recipes, spectacular images, and a mouthwatering culinary journey along the ancient spice trail, award-winning author Eleanor Ford's luscious new volume reveals how centuries of spice trading and cultural diffusion changed the world's cuisine and how to best stock and enjoy spices in your own home. From humankind's earliest travels, people have followed and sought out the spice routes. These maritime trading trails acted as the central nervous system of the world, enabling the flow of goods and ideas. In this richly illustrated volume, Eleanor Ford uses recipes as maps as she takes readers on a culinary journey that weaves through history and around the world. She explores both the flavor profiles and the spread of spices—from cardamom to cinnamon, ginger to sumac—and provides fascinating insights such as how nutmeg unites the spice blends Indian garam masala, Lebanese seven spice, French quatre epices, Moroccan ras el hanout, and Middle Eastern baharat, lending its bittersweet, fragrant warmth to them all. This unparalleled volume provides 80 flavorful recipes for entrees, appetizers, sides dishes, and more, enabling you to make a divine garlic clove vegetable curry, jasmine tea-smoked chicken, Indonesian seafood gulai, as well as staple spice pastes and mixtures to have on-hand. The result will enable you to stock up and to have a home kitchen rich in international flavor and fragrance.

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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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Veggies for Breakfast - Willi Galloway & Jim Henkens Cover Art

Veggies for Breakfast

Veggies for Breakfast 100 Delicious Plant-Focused Recipes for Healthier Mornings by Willi Galloway & Jim Henkens

Eat more veg, more often! More than 100 quick, easy, and tasty vegetarian- ish breakfast recipes offer tons of adaptable, mix-and-match, and make-ahead recipe ideas to take the stress out of your morning and start the day off right. Like Six Seasons but for breakfast, Veggies for Breakfast will win over even the most skeptical breakfast skipper and get the veg party started early in the day with easy, delicious, and seasonal savory and sweet breakfasts. Cooking up a breakfast beyond cereal, smoothies, and yogurt is often perceived as a time suck, especially during the week when you’re frantically packing lunches for the family or trying to get out the door. But Willi Galloway is here to share her love letter to the vibrant world of vegetables, a road map for making delicious, healthful morning meals, and a call to reconsider what exactly constitutes breakfast. From classic avocado toasts to innovative ways to sneak green veg into sweet breakfasts, she makes mornings a breeze. Imagine veggies piled on toast, stuffed into tacos, heaped into bowls, stir-fried in skillets and baked with eggs—all with a broad set of flavors to help you break out of ruts. Willi guides you on a path to eating more vegetables more often by widening the definition of breakfast and diversifying what you eat. Recipes include: Cacio e Pepe OatmealSummery Strawberry Toast with Chèvre, Cucumber, and AvocadoShakshuka with Seared HalloumiCarrot Cake Overnight Oats with Pepita CrunchTater Tot Breakfast Burritos

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Spices, Salt and Aromatics in the English Kitchen - Elizabeth David Cover Art

Spices, Salt and Aromatics in the English Kitchen

Spices, Salt and Aromatics in the English Kitchen by Elizabeth David

" T he most incredibly sophisticated compendium of all that is good in British cooking" by the renowned author of An Omelette and a Glass of Wine (Jeremy Lee, The Guardian ).   Elizabeth David presents a collection of English recipes using spices, salt, and aromatics. The book includes dishes such as briskets and spiced beef, smoked fish, cured pork and sweet fruit pickles. An emphasis is placed on the influence of India, the Middle East, and the Far East on the English kitchen.   "David is in her element; the prose sings, and the song is paean to the exotica that she craved. Even her treatment of a subject ordinarily as prosaic as measurements feels fresh forty years later. . . . She demolishes the canard that traditional British food is limited and bland." — British Food in America   "[David] demonstrates the varied and diverse nature of English cooking, identifying its many influences over the centuries resulting from trade with other nations. In fact the book is less a selection of recipes than an historical journey through countries that have influenced the English addiction to spices. . . . This is an exceptional, well-researched book. An informative and enjoyable read which at the same time doubles as a useful reference tool." — The Caterer   "A lovely variety of well-flavored dishes from many countries." — The Art of Eating

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Peckish - Ed Smith Cover Art

Peckish

Peckish An Inspirational Collection of Winning Chicken Dinners by Ed Smith

A collection of winning chicken dinners, for any day of the week. Peckish is a compendium of winning ways to cook chicken: the necessary next book from, Ed Smith, the award-winning author of Good Eggs . In Peckish , Ed Smith showcases over 80 straightforward chicken recipes that will have you coming back for more. Arranged by the different cuts of chicken (drumstick, thighs, breast, wings, etc), as well the whole bird, recipes include midweek meals such as Sherry Cherry Tomato Chicken Traybake, Lemon and Sage Piccata and Poached Chicken and Asparagus Chopped Salad, as well as dishes like Buttermilk, Honey and Mustard Roast Chicken and Chicken and Chestnut Suet Pastry Pot Pie that are worthy of weekend gatherings. Interspersed with the recipes are suggestions of how you can change up the recipes to suit what you have available, as well as techniques for taking your chicken cookery to the next level. Perfect for anyone who is peckish for ideas, this book is bound to sate your chicken cravings.

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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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From Scratch - Michael Ruhlman Cover Art

From Scratch

From Scratch 10 Meals, 175 Recipes, and Dozens of Techniques You Will Use Over and Over by Michael Ruhlman

From the James Beard Award-winning, New York Times -bestselling author. "Through the recipes for 10 classic meals, he covers how to cook almost anything." —Ina Garten, the Barefoot Contessa From Scratch  looks at ten favorite meals, including roast chicken, the perfect omelet, and paella—and then, through 175 recipes, explores myriad alternate pathways that the kitchen invites. A delicious lasagna can be ready in about an hour, or you could turn it into a project: try making and adding some homemade sausage. Explore the limits of from-scratch cooking: make your own pasta, grow your own tomatoes, and make your own homemade mozzarella and ricotta. Ruhlman tells you how.  There are easy and more complex versions for most dishes, vegetarian options, side dishes, sub-dishes, and strategies for leftovers. Ruhlman reflects on the ways that cooking from scratch brings people together, how it can calm the nerves and focus the mind, and how it nourishes us, body and soul.  "Like a master chef clarifying a murky stock into a crystal-clear consommé, Ruhlman detangles the complex web of technique, myth, and folklore that is cooking . . . The lessons are set up in such a way that you can decide exactly how deep a dive you want to take, though with a guide like Ruhlman at your side, that's most likely a mouth-first leap straight into the deep end." —J. Kenji López-Alt, New York Times -bestselling-author of The Wok "He's like a good friend joining you in the kitchen, and this book will certainly become the home cook's trusted companion." —Thomas Keller, chef/proprietor, The French Laundry

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Steak - Mark Schatzker Cover Art

Steak

Steak One Man's Search for the World's Tastiest Piece of Beef by Mark Schatzker

The definitive book on steak has never been written-until now "Of all the meats, only one merits its own structure. There is no such place as a lamb house or a pork house, but even a small town can have a steak house." So begins Mark Schatzker's ultimate carnivorous quest. Fed up with one too many mediocre steaks, the intrepid journalist set out to track down, define, and eat the perfect specimen. His journey takes him to all the legendary sites of steak excellence-Texas, France, Scotland, Italy, Japan, Argentina, and Idaho's Pahsimeroi Valley-where he discovers the lunatic lengths steak lovers will go to consume the perfect cut. After contemplating the merits of Black Angus, Kobe, Chianina, and the prehistoric aurochs-a breed revived by the Nazis after four hundred years of extinction-Schatzker adopts his own heifer, fattens her on fruit, acorns, and Persian walnuts, and then grapples with ambivalence when this near-pet appears on his plate. Reminiscent of both Bill Bryson's and Bill Buford's writing, Steak is a warm, humorous, and wide-ranging read that introduces a wonderful new travel and food writer to the common table.

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How to Wean Your Baby - Charlotte Stirling-Reed Cover Art

How to Wean Your Baby

How to Wean Your Baby The step-by-step plan to help your baby love their broccoli as much as their cake by Charlotte Stirling-Reed

THE SUNDAY TIMES BESTSELLER 'Charlotte gave me the confidence and knowledge to love every single step of the weaning journey' Joe Wicks 'Charlotte really is a font of knowledge when it comes to weaning.' Jools Oliver 'We've loved Charlotte's approach to weaning. Skye loves her food and we are so grateful for that!' Ella Mills The easy weaning plan to ensure your baby becomes a happy and adventurous little eater. In this beautiful, full-colour book, expert nutritionist Charlotte Stirling-Reed reveals her renowned method that has helped thousands of parents wean their babies confidently. Based on a vegetable first approach, the perfect way to develop healthy eating habits and to tackle fussy eating before it begins, you'll be hand-held through the first 30 days of weaning as well as given lots of delicious recipes all the family can enjoy. Packed with tried and tested tips, as well as the latest evidence-based guidance, How to Wean Your Baby will fully equip and empower you to take this exciting next step.

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Jamie's 30-Minute Meals - Jamie Oliver Cover Art

Jamie's 30-Minute Meals

Jamie's 30-Minute Meals by Jamie Oliver

Whip up delicious three-course meals in no time at all with the bestselling Jamie's 30-Minute Meals Jamie Oliver will teach you how to make good food super-fast in his game-changing guide to coordinating an entire meal without any fuss. _________ With 50 exciting, seasonal meal ideas, Jamie's 30 Minute Meals provides the essential collection of dishes for putting on the ultimate three-course meal without taking up your time. Not only that, Jamie also includes refreshing, light lunch recipes that you can put together in no time at all. These mouth-watering dishes include . . . - Melt-in-the-mouth SPRING LAMB and CHIANTI GRAVY - Mushroom risotto with spinach salad - Tender DUCK SALAD - Moreish LEMON and RASPBERRY CHEESECAKE - Creamy RICE PUDDING and STEWED FRUIT Jamie offers a tasty dish for every occasion, with recipes written to help you make the most of every single minute in the kitchen. With the help of Jamie Oliver and Jamie's 30-Minute Meals , you'll be amazed by what you're able to achieve. In Jamie's extensive collection of internationally loved and trusted cookbooks, this is the one about multitasking to cook whole meals, fast. _________ 'There is only one Jamie Oliver. Great to watch. Great to cook' Delia Smith

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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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The Brisket Chronicles - Steven Raichlen Cover Art

The Brisket Chronicles

The Brisket Chronicles How to Barbecue, Braise, Smoke, and Cure the World's Most Epic Cut of Meat by Steven Raichlen

Grill master Steven Raichlen shares more than 60 foolproof, mouthwatering recipes for preparing the tastiest, most versatile, and most beloved cut of meat in the world—outside on the grill, as well as in the kitchen. Take brisket to the next level: ’Cue it, grill it, smoke it, braise it, cure it, boil it—even bake it into chocolate chip cookies. Texas barbecued brisket is just the beginning: There’s also Jamaican Jerk Brisket and Korean Grilled Brisket to savor. Old School Pastrami and Kung Pao Pastrami, a perfect Passover Brisket with Dried Fruits and Sweet Wine, even ground brisket—Jakes Double Brisket Cheeseburgers. In dozens of unbeatable tips, Raichlen shows you just how to handle, prep, and store your meat for maximum tenderness and flavor. Plus plenty more recipes that are pure comfort food, perfect for using up leftovers: Brisket Hash, Brisket Baked Beans, Bacon-Grilled Brisket Bites—or for real mind-blowing pleasure, Kettle Corn with Burnt Ends. And side dishes that are the perfect brisket accents, including slaws, salads, and sauces.  

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Steak with Friends - Rick Tramonto & Mary Goodbody Cover Art

Steak with Friends

Steak with Friends At Home, with Rick Tramonto by Rick Tramonto & Mary Goodbody

"Rick Tramonto's seventh cookbook . . . takes you inside the north suburban Chicago home of the executive chef/partner of Tru and Tramonto's Steak & Seafood." ( Publishers Weekly)   With  Steak with Friends , James Beard award winning chef and noted cookbook author Rick Tramonto personally invites readers into his home to share a dazzling array of 150 steak and seafood recipes with all the trimmings.  Placing special emphasis on choosing and preparing steaks, Rick provides beef and temperature charts, drink recipes, and even suggestions for what music to play while you cook. These sophisticated yet simple-to-prepare recipes show home cooks how to reproduce the flavors and great steakhouse food from Rick's steak and seafood restaurants in the Chicago area.   With recipes geared toward home chefs in an easy-to-read format and accented with warm photography of Rick and his family,  Steak with Friends  is for anyone who loves grilling or cooking at home with friends and family.    "Tramonto's seventh book showcases steak and the "friends" (sauces, glazes, and side dishes) that complement it. Readers can feast their eyes on full page close-ups of finished dishes like grilled T-bone steaks alongside a bright green streak of pesto as well as smaller photos highlighting the cooking process. Pictures of Tramonto shopping, cooking, eating, and relaxing with friends and family make it easy to imagine what it might be like to spend an afternoon with the famous Chicago restaurateur." — Library Journal   "A couple of porterhouse steaks grilled to medium-rare and topped with a Gorgonzola crust rendered us speechless with delight" — Chicago Sun-Times

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The Southern Vegetable Book - Rebecca Lang Cover Art

The Southern Vegetable Book

The Southern Vegetable Book A Root-to-Stalk Guide to the South's Favorite Produce (Southern Living) by Rebecca Lang

An all-new cookbook brings you to the table to celebrate the versatility of vegetables with Southern flair. As more and more Americans turn to locally-sourced and home-grown ingredients to help create their meals, vegetables have returned to the center of the plate, and there are few people who appreciate vegetables the way that Southerners do. Whether it's the incomparable sweetness of corn fresh from the stalk, a tomato so ripe and ready that you can almost taste the sunshine, or the versatility of the sweet potato - the garden workhorse that can serve as main, side, or dessert - Southerners know the secrets to preparing their favorite vegetables in the most delicious ways. Now, in The Southern Vegetable Book, the wisdom of years spent in the garden, in the fields, and finally in the kitchen are yours in an accessible cookbook highlighting the Southern ability to create satisfying flavors from the simplest, freshest ingredients. The classic vegetables that we all know and love are represented , but lesser-known but equally-celebrated ones, such as Jerusalem artichokes and ramps, also make an appearance. The recipes in the book pay homage to classic Southern dishes while offering modern interpretations for the home cook, whether you call the South home or not. Divided by season, The Southern Vegetable Book features 30 types of vegetables along with recipes as diverse as Balsamic Corn Salad, Salmon Tostadas with Zucchini-Radish Slaw, a BLT Benedict with Avocado-Tomato Relish, or a new take on Sweet Potato Pie. This book will guide you on how to select the freshest vegetables at the grocery store or the farmers' market, tips on storage, special features, and tips and hints on extracting the best flavor from your produce. Whether you're a Southerner born and bred, hail from parts unknown, or just appreciate that the South has a way with vegetables, The Southern Vegetable Book will become your go-to guide to make vegetables the star of the show.

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Cucina vegetale che spacca - Annalisa Chessa Cover Art

Cucina vegetale che spacca

Cucina vegetale che spacca Sapori e profumi dall'Italia e dal mondo by Annalisa Chessa

«Il ragù vegano è il mio “punto zero”. Essendo uno dei miei piatti preferiti – o, meglio, la lasagna alla bolognese è uno dei miei piatti preferiti –, è la prima ricetta che ho provato a veganizzare quando sono diventata vegana. Non volevo rinunciare a quel comfort food che mi accompagnava sin da bambina. Per me la lasagna voleva dire mia madre che il giorno prima di ogni festa preparava il ragù lasciandolo cuocere lentamente, voleva dire aiutarla e, un po’ annoiata, stare a mescolare la besciamella sul fuoco per interminabili minuti, voleva dire l’intera tavola tappezzata di panni da cucina dove poggiare le sfoglie pronte sbollentate nell’acqua. E poi ancora voleva dire sedermi a tavola per pranzo, felice, sapendo che finalmente avrei riassaggiato quei sapori che amo così tanto, e che avrei potuto fare il bis la sera stessa, perché mia madre, sapendo quanto mi piacesse quel piatto, ne preparava due teglie. Così, nel lontano 2016, decisa a veganizzare il mondo, mi misi a cercare su internet un modo per cucinare il ragù vegetale e, con estrema felicità, scoprii non solo che era possibile, ma anche molto semplice.» Il cibo, attraverso le ricette, ci può portare in Paesi lontani, mai visitati, oppure ricondurci nei nostri luoghi del cuore, restituendoci profumi, sapori e colori che credevamo persi. Questo libro parla proprio di questo, di quei piatti che segnano la nostra vita, lasciando un marchio incancellabile nella memoria. Qui ogni ricetta, ogni “grande classico” italiano o internazionale, è anche un manifesto, il portavoce di una cucina vegetale cruelty free che ci dice che possiamo ritornare ai piatti delle nostre terre, dei nostri viaggi, della nostra memoria in un modo più etico, senza perdere sapori e profumi indimenticabili. Una rivisitazione che ad alcuni sembrerà un atto sovversivo. E invece è solo cucina vegetale che spacca.

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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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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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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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Ethiopia - Yohanis Gebreyesus & Jeff Koehler Cover Art

Ethiopia

Ethiopia Recipes and traditions from the horn of Africa by Yohanis Gebreyesus & Jeff Koehler

Winner of a 2020 James Beard Foundation Book Award in the International category Ethiopia stands as a land apart: never colonised, the country celebrates and preserves ancient traditions. The fascinating cuisine is enriched with the different religious influences of Judaism, Christianity and Islam - a combination unique to Africa. The delicious dishes featured are Doro Wat , chicken slowly stewed with berbere spice, Yeassa Alichia , curried fish stew, and Siga Tibs , flashfried beef cubes, as well as a wealth of vegetarian dishes such as Gomen , minced collard greens with ginger and garlic and Azifa , green lentil salad. Chef Yohanis takes the reader on a journey through all the essential dishes of his native country, including the traditional Injera made from the staple grain teff and synonymous with an Ethiopian feast, along the way telling wondrous stories of the local communities and customs. Complete with photography of the country's stunning landscapes and vibrant artisans, this book demonstrates why Ethiopian food should be considered as one of the world's greatest, most enchanting cuisines.

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Cheese For Dummies - Culture Magazine, Laurel Miller, Thalassa Skinner & Ming Tsai Cover Art

Cheese For Dummies

Cheese For Dummies by Culture Magazine, Laurel Miller, Thalassa Skinner & Ming Tsai

An accessible guide to selecting, cooking with, and making cheese From a pungent Gorgonzola to the creamiest Brie, the world of cheese involves a vocabulary of taste second only to wine.  With the rise of artisanal cheeses, this once humble food made from curdled milk is now haute cuisine. And to make the new world of cheese less intimidating, Laurel Miller and Thalassa Skinner have created a handy primer to selecting cheese, pairing cheese with wine, cooking with cheese, and making cheese. In Cheese For Dummies , everyday cheese lovers will learn how to become true cheese connoisseurs. Not only will readers get a look at how different cheeses are made around the world, in Cheese For Dummies , they'll develop enough of a palate to discern which cheese is right for them. Explains how to assemble the perfect cheese plate Includes recipes for cooking with cheese Details how to make five cheeses, including Mozzarella, Chevre, and Ricotta Supplemented with a 16-page photo insert With artisanal and imported cheeses now common to mainstream grocery stores, the everyday cheese lover needs more than simply his nose to make the best choice. Offering wise (and delicious!) advice on every page, Cheese For Dummies is a guide for anyone interested in making every mealtime with cheese a special occasion.

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French Toast - Donna Kelly Cover Art

French Toast

French Toast Stacked, Stuffed, Baked by Donna Kelly

The author of Quesadillas and 101 Things to Do with a Toaster Oven wants you to enjoy French toast any time of the day. Donna Kelly begins with simple, classic French toast recipes and takes readers on an adventure of different styles, stuffings, toppings, and techniques to turn simple breakfast bread into decadent desserts, hearty sandwiches, and even casseroles. Recipes include Crunchy Graham Dipping Sticks and Maple Cream Syrup, Stuffed Croissant, Shrimp Croissant Casserole, Raspberry Cheesecake French Toast, Ham and Swiss Monte Cristos, Kentucky Hot Browns, Seven Layer Strawberry Torte, and many more. With tips on how to pick the right breads, methods on how to cook your toast to perfection, and a special section on sweet sauces and syrups, everyone will be begging for more French toast.

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World Cheese Book - Juliet Harbutt Cover Art

World Cheese Book

World Cheese Book by Juliet Harbutt

World Cheese Book shows you how to enjoy more than 750 of the world's finest cheeses and includes tasting notes and serving tips. World Cheese Book is the comprehensive guide to cheese and covers more world cheeses, with more photography, than any other book on the subject. Discover the flavor profile, shape, and texture of just about every imaginable cheese in this exhaustive, at-a-glance reference. Written by a team of experts, each writing about their own region, World Cheese Book is a treasure trove of information for the truly adventurous cheese lover and a complete guide to the world of cheese. A tour of the finest cheese-producing countries reveals local traditions and artisanal processes - from Europe, the United Kingdom, and Scandinavia to the Americas to Asia, Australia, and New Zealand. Images of each cheese (inside and out) give an up-close view of each variety. Step-by-step techniques show how to make cheese in your own kitchen. Complementary food and wine pairings round out the offerings in World Cheese Book with the best part of all: Learning how best to enjoy eating these uniquely wonderful cheeses. Reviews: "A droolworthy second-edition reference for anyone enamored of things whey and rennet." - Booklist "A must for cheese connoisseurs, this title will delight with its extensive detail and full-color, up-close pictures." - Library Journal

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The Marinade Encyclopedia - Kitchen Advance Cover Art

The Marinade Encyclopedia

The Marinade Encyclopedia by Kitchen Advance

The Marinade Encyclopedia brings you over 100 recipes for liquid marinades, sauces and brining liquids. A marinade is a seasoned liquid, rub or paste, often acidic, applied to poultry, meats, seafood or vegetables before cooking to add flavor, or to tenderize tougher cuts of meat. Marinades were originally used as preservatives to prevent food from spoiling as quickly, but are now known for the great variety of flavors they can bring to just about any dish! This is your go-to book for planning any meal that you want to spice up with a unique or classic marinade, whether you're cooking for yourself or for many.

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Homemade Sausage Making for Beginners - Chris Carter & James Peisker Cover Art

Homemade Sausage Making for Beginners

Homemade Sausage Making for Beginners Recipes and Techniques to Grind, Stuff, and Twist Artisanal Sausage at Home by Chris Carter & James Peisker

Make the best homemade sausage with techniques from Nashville’s Porter Road Butcher in this affordable and concise edition of their first book, Homemade Sausage . Homemade Sausage Making for Beginners is an extremely accessible guide for making sausage right in your own kitchen. Famed butchers James Peisker and Chris Carter guide you through all the necessary steps to create the very best sausage—just like they do. In this beginner-level book, you will learn important information on sourcing your meat from local farms for the highest quality and top flavor. From there, you’ll discover techniques and trade secrets for grinding…and you’ll even find a list of the best tools for the job and how to use them successfully. Then comes the fun part: seasoning your sausage to create deep flavor profiles, one of the greatest benefits of making sausage at home. You control the spices, sodium, and more! You will learn how to make classic links , patties , brats , keilbasas , chorizos , andouilles , and use them in some delicious recipes, such as: Tomato Meat Sauce with ItalianBreakfast PinwheelsBangers and MashBratwurst with Sauerkraut and MustardJambalaya with AndouilleHot Chicken Sausage SandwichChorizo TortaMerguez with CouscousBoudin BallsCotechino and Lentils—Italian New Year’s DishBeer-Braised Bratwurst with whole grain mustard and sauerkrautRoasted Currywurst with spatzle and braised cabbageGrilled Kielbasa with Roasted Potatoes and Chimichurri Sauce Homemade Sausage Making for Beginners is your go-to, concise, and affordable guide for making better sausage.

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The Great Meat Cookbook - Bruce Aidells Cover Art

The Great Meat Cookbook

The Great Meat Cookbook Everything You Need to Know to Buy and Cook Today's Meat by Bruce Aidells

" Carnivores rejoice!   For those of us who put meat on the table many days of the week, this book will quickly become our best friend."—Sara Moulton, host of the PBS show Sara ' s Weeknight Meals   In the last decade since the publication of Bruce Aidells's hugely successful The Complete Meat Cookbook , called "authoritative" and "all-encompassing" by the Washington Post , the world of meat cookery has changed radically. With the rise of small farmers and the Internet, a more diverse supply is available—not only of beef, pork, lamb, and veal, but also of bison, venison, and goat. Today's shopper confronts a host of bewildering, often misleading labels: "certified organic," "humanely raised," "vegetarian diet," and many more.   Whether the cook shops at the local farmers' market or the supermarket, The Great Meat Cookbook is the definitive guide to the new landscape. In sidebars illustrated with color photographs of each cut, Aidells shows how to pick the best steaks, chop, roasts, and ribs. With hundreds of recipes, including "Great Meat Dishes of the World" like Beef Fillet stuffed with Parmesan and Proscuitto; budget-friendly dishes like Melt-in-Your-Mouth Pork Shoulder; speedy dinners like Mushroom-Stuffed T Bone Lamb Chops; and charcuterie and sausage selections, Aidells provides all the information needed for juicy results every time.   "A great reference for today's meat lovers."— Library Journal "Cooks everywhere will find this magnum opus practical and inspiring . . . an indispensable reference work for any cookery collection."— Booklist "Loaded with recipes for tasty but less-understood cuts, and Aidells covers the globe in search of recipes that will bring delight and good eating for many years' worth of meals."—Rick Bayless, chef/owner of Frontera Grill, Topolobampo and XOCO, Chicago

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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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The Mac + Cheese Cookbook - Allison Arevalo & Erin Wade Cover Art

The Mac + Cheese Cookbook

The Mac + Cheese Cookbook 50 Simple Recipes from Homeroom, America's Favorite Mac and Cheese Restaurant by Allison Arevalo & Erin Wade

A fun and playful cookbook featuring retro, decadent, and kid-friendly mac-and-cheese recipes from the popular Oakland restaurant Homeroom.   Macaroni and cheese is one of America’s favorite comfort foods, beloved by kids and adults alike. But there’s no need to rely on prefab mixes—all you need is a handful of kitchen staples, some tasty cheese, and a little insider advice courtesy of Homeroom restaurant. This perennially popular Oakland, California, eatery—with its entire menu devoted to mac and cheese—now shares its secrets for the best-ever mac recipes that will help you think outside the box!    These inventive dishes offer something for everyone: nostalgic homestyle recipes like Tuna Mac, international varieties like Sriracha Mac, decadent delights like Truffle Mac, and even the logic-defying Vegan Mac. You’ll also find recipes for quick veggie sides like Brussels Sprouts with Bacon and old-school desserts like frozen Peanut Butter Pie. With a basics section on perfecting mac sauce, choosing the best noodles, and customizing add-ins and toppings, plus an emphasis on quality ingredients and simple techniques, this fun, playful cookbook shows cheese-loving readers how to take this comfort-food staple to creative new heights.

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The Science of Spice - Dr. Stuart Farrimond Cover Art

The Science of Spice

The Science of Spice Understand Flavor Connections and Revolutionize Your Cooking by Dr. Stuart Farrimond

Calling all spice fans, adventurers, and curious cooks: explore the world's spices, create your own spice blends, and take your cooking to the next level. Spice is a cookbook like no other--one that will help you better understand the science behind the art of cooking with spices. If you've ever wondered what to do with that unused jar of sumac, why some spices taste stronger than others, how to make your own garam masala, or simply which are the best spices for chicken, this inspirational guide has all the answers. Spice outlines the science behind the flavors and helps you choose, with greater confidence and intuition, how to use spices that perfectly complement each other. A "periodic table" of spices shows the connections between flavor compounds, and explains how spices can be grouped into distinct flavor families. Flavor maps explore the key regions of the spice world, including Southeast Asia, the Middle East, the Americas, and the Indian subcontinent, and show the spice palettes of individual countries and cuisines. Spice profiles--organized by flavor groups such as "pungent," "sweet," or "nutty"--showcase each of the world's spices and suggest food pairings, spice pairings, blend ideas, and how to cook each spice to best release its flavor and aroma. Finally, spicy recipes for blends, butters, rubs, and pastes showcase authentic spice mixes from around the world, and suggest innovative combinations that you might never have considered before. Spice is an indispensable kitchen companion that home cooks will turn to time and time again to learn and innovate.

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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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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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Everyday Pasta - Giada De Laurentiis Cover Art

Everyday Pasta

Everyday Pasta A Cookbook by Giada De Laurentiis

Learn to make pasta from New York Times bestselling author and Food Network star Giada De Laurentiis!   For Giada De Laurentiis, pasta has always been one of the great pleasures of the table: it’s healthy and delicious; it can be light and delicate or rich and hearty; it’s readily available and easy to prepare—everything you want in a meal. And nothing satisfies a craving for Italian food quite like it! In Everyday Pasta , Giada invites you to share her love of this versatile staple with more than a hundred brand-new recipes for pasta dishes, as well as for complementary sauces, salads, and sides tempting enough to bring the whole family to the dinner table. Without forgetting about the classics we all love, Giada makes the most of the many varieties of pasta available to create recipes that combine familiar flavors in exciting new ways. Although most of these dishes are all-in-one meals in themselves, Giada also supplies recipes for her favorite appetizers, side dishes, and salads to round them out. Whether you’re looking for a simple summer supper that makes the most of seasonal vegetables or seeking comfort in a pasta bowl on a cold winter’ s night, Everyday Pasta offers just the thing, including:   • Tuna, Green Bean, and Orzo Salad • Crab Salad Napoleans with Fresh Pasta • Roman-Style Fettuccini with Chicken • Baked Pastina Casserole • Tagliatelle with Short Ribs Ragou • Spaghetti with Eggplant, Butternut Squash, and Shrimp Easy to prepare and endlessly versatile, pasta makes a wonderful quick supper when time is short but easily becomes an elegant meal when the occasion requires. In Everyday Pasta , Giada shows you how, with a few basic ingredients from the fridge and the pantry, you’re never more than minutes away from a delicious pasta dinner.

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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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America's Test Kitchen - Better with Bacon - America's Test Kitchen Cover Art

America's Test Kitchen - Better with Bacon

America's Test Kitchen - Better with Bacon 20 Bacon-Loaded Recipes by America's Test Kitchen

This collection of 20 foolproof America's Test Kitchen recipes starring bacon is perfect for bacon lovers (or even bacon likers).  It  features recipes from breakfast, of course, but also appetizers like Baked Jalapeno Poppers and Caramelized Onion and Bacon Tart, mains such as Bacon-Wrapped Meatloaf, Oven-Barbecued Beef Brisket, Barbecued Chicken Kabobs, and Grilled Bacon-Wrapped Scallops, as well as pasta, soups, and salads.

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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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The Cheese Life - Mathew Carver & Patrick McGuigan Cover Art

The Cheese Life

The Cheese Life Recipes, Cheeseboards and Pairings by Mathew Carver & Patrick McGuigan

Selected by HOT DINNERS for BEST NEW COOKBOOKS 2023 Cheese is not just a food, it's a way of life! Divided into Grill, Melt, Bake, Grate and Slice, The Cheese Life celebrates the new wave of artisan cheeses sweeping the globe with gloriously gooey recipes and inventive cheeseboards, as well as insights into how cheese is made, killer drinks matches and interviews with the people that work on the front line. From how to make the ultimate fondue to the perfect grilled cheese sandwich, the recipes include feta and tomato tart, five cheese macaroni, smoked mozzarella sticks and cheeseboard accompaniments such as bacon jam and poached pears. Interspersed throughout are deep dives into key cheese varieties, from brie to blue, and wedges of cheesy wisdom, such as how to taste like a professional and when to eat the rind. Most of all it's a book about having fun and enjoying good cheese from people who genuinely care about what they do.

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Culinary Birds - John Ash Cover Art

Culinary Birds

Culinary Birds The Ultimate Poultry Cookbook by John Ash

As an affordable, delicious, and nutritious protein, poultry is a staple of a modern global diet that transcends continents and cultures. Chicken Noodle Soup, Buffalo Wings, Duck à'Orange, and Partridge Escabeche are just the beginning of a long list of exciting possibilities. From the most popular birds -- chicken and turkey -- to small birds like quail, pheasant, and squab, Culinary Birds offers more than 170 savory ways to enjoy poultry. With all the options out there, choosing the healthiest, most flavorful birds can be confusing. Because it is important to know where your bird comes from, Culinary Birds provides a brief history of poultry, the rise of factory farms, and the progression of the sustainability movement. From "free range" to "pasture raised," from "air-chilled" to "water-chilled" award-winning chef John Ash and culinary author James Fraioli determine the "best" birds you can buy for your health and for your palate. Beautiful full-color photographs accompany many of the recipes. With information on proper handling, storage, and various preparation methods, along with helpful charts, sidebars, and how-to photographs, Culinary Birds truly is the ultimate poultry cookbook.

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Seriously Bitter Sweet - Alice Medrich & Deborah Jones Cover Art

Seriously Bitter Sweet

Seriously Bitter Sweet The Ultimate Dessert Maker's Guide to Chocolate by Alice Medrich & Deborah Jones

These days, people are accustomed to seeing chocolate labeled 54%, 61%, or 72% on grocery store shelves, but some bakers are still confused by what the labeling means and how to use it. In  Seriously Bitter Sweet , Alice Medrich presents 150 meticulously tested, seriously delicious recipes—both savory and sweet—for a wide range of percentage chocolates. “Chocolate notes” appear alongside, so readers can further adapt any recipe using the percentage chocolate on hand. The book is a complete revision of Alice’s 2003  Bittersweet , which was named the 2004 IACP Cookbook of the Year. Since 2003, the world of chocolate has grown exponentially and terms like “bittersweet” and “semisweet” no longer suffice as chocolatiers everywhere are making chocolates that are labeled with specific percentages of cocoa.Alice clearly outlines the qualities of different chocolates as she explains how to cook with them. With tricks, techniques, and answers to every chocolate question,  Seriously Bitter Sweet  will appeal to a whole new audience of chocolate lovers

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The Fresh Pasta Cookbook - The Williams-Sonoma Test Kitchen Cover Art

The Fresh Pasta Cookbook

The Fresh Pasta Cookbook by The Williams-Sonoma Test Kitchen

A concise guide with over twenty-five dishes that feature fresh pasta, from the chefs at the renowned Williams-Sonoma Test Kitchen. You choose the method for making fresh pasta—electric pasta machine, stand mixer, food processor, or by hand— then follow the easy recipes to make more than twenty-five delicious dishes featuring fresh pasta in a wide range of shapes, flavors, and varieties. Recipes include: Fettuccine with Asparagus, Spring Peas & Creamy Burrata • Penne with Fennel Seed Bolognese • Zucchini Ravioli with Mint & Pea Pesto • Bucatini with Pancetta, White Bean Sauce & Garlicky Bread Crumbs • Cacio e Pepe Potato Gnocchi with Delicata Squash • Orecchiette with Broccolini & Italian Sausage • Lasagna with Sage Leaves, Butternut Squash & Brown Butter •and more

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Chocolate Lover - Michele Song Cover Art

Chocolate Lover

Chocolate Lover A Baking Book—Decadent Treats by Michele Song

An irresistible collection of 60 recipes in a special package with metallic silver paper (just like a chocolate bar) and luscious photos of every bake, including cookies, brownies, cakes, tarts, sweet breads, pastries, and more, all featuring white, milk, semisweet, or dark chocolate. Melty pools of chocolate in a warm chocolate chip cookie. A decadent, perfectly fudgy brownie. An oh-so-nostalgic yellow birthday cake with whorls of chocolate buttercream. If your mouth is watering, join the club—and rejoice! Because this cookbook is here to satiate your every chocolate craving. These recipes run the gamut from easy 15-minute pleasures to impressive kitchen projects that double and triple down on chocolatey goodness:Weeknight treats like Peanut Pretzel Toffee Bark, Cocoa Tahini Marble Cookies, and Chewy Mochi BrowniesGiftable sweets such as Chocolate Pumpkin Babka and Orange Olive Oil Chocolate CakeMorning indulgences from Lemon-Blueberry White Chocolate Muffins to Chocolate Frangipane Croissants Special occasion bakes, including Strawberry White Chocolate Chantilly Cake, Coffee Caramel and Nutella Tart, and a stunning Neapolitan Icebox CakeWith guidance on melting chocolate, making ganache, caramelizing white chocolate, and so much more, Chocolate Lover is an indispensable baking book for chocolate enthusiasts everywhere, sure to become cocoa-smudged and frosting-stained from years of love and use. This is the perfect gift for the chocoholic in your life (including yourself!). ACCESSIBLE, EVERYDAY RECIPES: This darling baking book is filled with approachable recipes that any home baker can follow. Novice bakers will find plenty of recipes to cut their teeth on (bark, hot cocoa, truffles), while more experienced bakers will revel in the project bakes (tarts, layer cakes, pastries). There is no complicated or finicky chocolate work here, no confections or candy. The well-tested recipes, thorough instruction, and multitude of photos ensure these desserts are easy to replicate. Like 100 Cookies or Snacking Bakes, this is good old-fashioned baking—the kind of sweet treats any home baker can make for a birthday, a bake sale, or a relaxing Sunday at home. PERFECT GIFT FOR CHOCOLATE LOVERS: With a drool-worthy photo for every recipe, this baking book is ideal for holiday and Valentine’s Day (or anytime) gift-giving. How sweet (pun intended) alongside oven mitts, a fondue set, or a few fancy chocolate bars? EXPERIENCED AUTHOR: Michele Song went to pastry school in San Francisco and externed at the widely acclaimed Manresa Bread on their pastry team. Her impressive background means all the recipes in this book are reliable, easy to follow, and well-tested; they work every time and are beyond delicious. Perfect for:Chocolate and dessert loversHome bakers of all skill levelsFrequent bake sale contributors and little treat enthusiastsShoppers looking for a Valentine’s Day, holiday, or housewarming giftFans of dessert recipe books like 100 Cookies, Snacking Cakes, Snacking Bakes, Dessert Person, or Zoe Bakes Cakes

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Weeknight Vegetarian - Joe Woodhouse Cover Art

Weeknight Vegetarian

Weeknight Vegetarian Easy vegetable recipes for lunch & dinner by Joe Woodhouse

Full of deliciously simple veggie-filled recipes, Weeknight Vegetarian is perfect for the everyday home cook. Joe Woodhouse uses minimal ingredients with maximum flavour, celebrating seasonal eating and making vegetables exciting. 90 recipes include: Lentil and Crunchy Veg Salad with Tahini Dressing Oyster Mushroom Cheesesteak with Oven Chips Fridge Drawer Fritters Whipped Tofu with Charred Broccoli & Red Onion Spelt Stew au Pistou Georgian Spiced Spinach & Chickpeas Red Lentil Moussaka Wherever possible recipes will highlight any make-ahead options, easy substitutions and modifications to fit the cook's tastes or dietary needs. With tips on how to prep dishes and hacks for minimising stress in the kitchen, this is a must-have for every household. Chapters include: Assembly Job, Mix and Make, One Pot on the Hob, In and Out of the Oven and Worth the Washing Up. Praise for Your Daily Veg 'I absolutely adore the food in this beautiful book' Nigella Lawson 'One of the most inventive vegetable cooks' Anna Jones

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Orange Appeal - Jamie Schler Cover Art

Orange Appeal

Orange Appeal Savory and Sweet by Jamie Schler

Add a little sunshine to every meal with dishes and desserts brightened with the flavor of orange.   Jamie Schler offers a collection of sophisticated and sunny recipes using the most versatile of citrus fruits, the orange, in this cookbook beautifully photographed by Ilva Beretta. Schler incorporates the juice, zest, and fruit from many varieties of oranges as well as flavorings, extracts, and liqueurs.   These sauces, soups, salads, sides, main dishes, breads, and sweets embody the essence of orange. Indulge yourself and delight your guests with recipes such as: Orange Fig SauceMussels Steamed in Orange and FennelOrange Braised Belgian Endive with Caramelized Onions and BaconBeef in Bourbon Sauce, Glazed Apple and Orange BraidOrange and Brown Sugar-Glazed Sweet PotatoesChocolate Orange Marmalade Brownies and many more

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Chez Panisse Vegetables - Alice Waters Cover Art

Chez Panisse Vegetables

Chez Panisse Vegetables by Alice Waters

A collection of outstanding recipes—arranged alphabetically by vegetable—from the acclaimed restaurant that launched the farm-to-table movement. For twenty-five years, Alice Waters and her friends at Chez Panisse in Berkeley, California have dedicated themselves to the ideal of serving the finest, freshest foods with simplicity and style. From tender baby asparagus in early spring, to the colorful spectrum of peppers at the height of summer; crisp, leafy chicories in autumn, to sweet butternut squash in the dark of winter, much of the inspiration about what to put on the menu comes from the high quality produce Waters and her chefs seek out year-round. Using the treasures from the earth, Chez Panisse Vegetables offers endless possibilities for any occasion. Try Grilled Radicchio Risotto with Balsamic Vinegar at your next dinner party, or Pizza with Red and Yellow Peppers for a summer evening at home. Why not forgo green-leaf lettuce, and opt for Artichoke and Grapefruit Salad drizzled with extra-virgin olive oil? Or serve Corn Cakes with fresh berries for breakfast instead of cereal? Cooks, gardeners, vegetarians and everyone who appreciates good food will find Chez Panisse Vegetables to be not only a cookbook, but a valuable resource for selecting and serving fine produce. From popular vegetables like corn, tomatoes and carrots, to more unusual selections like chard, amaranth greens and sorrel, Vegetables offers detailed information about the seasonal availability, proper look, flavor and preparation of each selection. Arranged alphabetically by vegetable, and filled with colorful linocut images, Chez Panisse Vegetables makes it easy for a cook to find a tempting recipe for whatever he or she has brought home from the market.

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101 Things To Do With Beans - Eliza Cross Cover Art

101 Things To Do With Beans

101 Things To Do With Beans by Eliza Cross

Take legumes to a whole new level with recipes for Crispy Green Bean Fries, Lucky Black-Eyed Peas, Ultimate Nachos, and more!   101 Things to Do with Beans  includes recipes for a dozen varieties of beans, including green beans, great Northern, pinto, black, navy and cannellini. Beans are a dietary wonder, packed with protein and fiber, yet low in fat and calories—and a powerhouse when it comes to iron and other nutrients. And with these recipes, they're also delicious.   Enjoy tasty dips and appetizers, soul-soothing soups and stews, hearty dinners and sides, and much more in this new collection of easy-to-make recipes―all created from delicious, nourishing beans. Includes: · Asian Soybean Hummus • Lentil, Sausage, and Kale Soup • Grandma's Ham and Beans • Easy Summer Succotash and more!

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A Love for Food - Daylesford Cover Art

A Love for Food

A Love for Food Recipes and Notes for Cooking and Eating Well by Daylesford

The ultimate in delicious, fresh food from the company who are dedicated to growing, producing and cooking real food, organically. The Daylesford recipe for delicious eating is simple – organic produce of the utmost quality. Ingredients from local producers, seasonal crops, humanely-reared meat and a simplified supply chain guarantees food that’s fresh, ethically-produced and, most importantly, full of flavour. This beautiful book will help you make Daylesford's award-winning recipes at home, showing you how to live healthily and simply throughout the food calendar year. With everything – from seven-seed sourdough bread to quintessentially English spiced apple cake, as well as delicious meat and game dishes, including Daylesford’s favourite rabbit, cider and mustard pie – the principles of good wholesome food and seasonality lie behind each carefully crafted dish. Mark every season, with ideas on how to use a glut of vegetables from your garden, tasty jams and relishes to stock your winter larder and mouth-watering fruit confections for the summer months. This is the essential cookery book for organic food lovers everywhere. Reviews ‘This book captures the very essence of Daylesford, which has promoted real, sustainably produced food from the start. I love their produce, their philosophy and this book.’ Tom Parker Bowles ‘My first ever experience of organic farming and produce was at Daylesford, which from that moment opened my eyes and taste buds to a whole other level. Working and cooking with organic produce from Daylesford made me look at food in a whole new way.’ Tom Aikens ‘Real, simple, organic and sustainable food is what Daylesford offers its customers – and these are the recipes for putting it on your table.’ Raymond Blanc ‘For many years Daylesford has represented a virtuous example among responsible citizens all over the world and, along with Slow Food, is working towards a good, clean and fair food system.’ Carlo Petrini ‘A book of recipes to enchant every cook. When I think of how organic farming has been transformed, I think of Daylesford and its extraordinary and very beautiful food.’ Rose Prince ‘What is not to love about their perfectly pitched seasonal flair? Mulled wine and orange trifle? Don’t mind if I do.’ Daily Mail, ‘Books of the Year’ ‘Farmhouse cooking at its best’ Red Magazine ‘Full of updated British food with helpful advice about which variety of vegetable to grow.’ Country Life, ‘Books of the Year ‘ About the author Daylesford Organic was set up by Lady Bamford in 2004 on her 1,700 acre estate in Gloucestershire. Passionately dedicated to sourcing top-quality, locally produced food, the business is based on self sustaining organic farming model that explores the link between what we eat and where it comes from. Daylesford now have six food outlets and four fashion outlets in London and a restaurant, farmshop, natural health spa and yoga studio in the Cotswolds.

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The Bean Book - Steve Sando & Julia Newberry Cover Art

The Bean Book

The Bean Book 100 Recipes for Cooking with All Kinds of Beans, from the Rancho Gordo Kitchen [A Cookbook] by Steve Sando & Julia Newberry

NEW YORK TIMES BESTSELLER • From the founder of the acclaimed Rancho Gordo bean company, an authoritative guide to 50 bean varieties and how to cook with them, featuring 100 classic and modern recipes. “ The Bean Book is the magnum opus from the KING of heirloom beans!”—Ted Allen, host of Food Network’s Chopped “An absolute must-have for anyone who believes that beans can be every bit as magical as a spoonful of caviar.”—Chef José Andrés Learn how easy it is to cook beans from scratch with the king of beans. Rancho Gordo beans, the legumes with a cult following and Bean Club waiting list more than 20,000 names long, brought attention to heirloom bean varieties through chefs like Thomas Keller and Marcella Hazan. Founder and owner Steve Sando, with twenty-five years’ experience in growing, sourcing, and cooking with beans, is the perfect home cook to present classic recipes as well as new combinations for all kinds of eaters. With more than 100 recipes, there are vegan and vegetarian dishes like Fennel, Potato, and White Bean Soup with Saffron and Pizza Beans as well as full-on meat-lovers’ meals like Napa Valley Cassoulet , Southwestern Chile con Carne , and Clay-Baked Pacific Cod Gratin with Onions and White Beans . The Bean Book includes instructions for cooking beans using multiple methods, then transforming those cooked beans into satisfying dips, soups, salads, mains, sides, and desserts. There is nobody better than the man behind Rancho Gordo to share recipes, tips, and historical background in a beautifully photographed, comprehensive collection, sure to be a classic.

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The Ultimate Homemade Dry Mix Pantry Cookbook - Helen J. Mooney Cover Art

The Ultimate Homemade Dry Mix Pantry Cookbook

The Ultimate Homemade Dry Mix Pantry Cookbook 100+ Make-Ahead Spice Blends, Baking Mixes, and Pantry Essentials for Faster Everyday Meals by Helen J. Mooney

Why Make Your Own Dry Mixes? Store-bought convenience mixes come with hidden costs — overpriced, full of preservatives, additives, and ingredients you can't pronounce. This book empowers you to take back control of your kitchen. Making your own dry mixes means: Saving money — a full cup of homemade taco seasoning costs the same as a store-bought packet with far less in it Complete transparency — you know every ingredient because you put it there Full customization — gluten-free, low-sodium, sugar-free, allergy-friendly versions, all tailored to your needs A stocked, satisfying pantry — rows of labeled jars ready for meals, gifts, and generations of home cooking The book covers 10 chapters spanning everything from breakfast and baking mixes, spice blends, BBQ rubs, soups, coatings, beverages, baking essentials, dinner helpers, to specialty and gift mixes — over 80+ recipes in total.

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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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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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