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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Bold Beans - Amelia Christie-Miller Cover Art

Bold Beans

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

AS SEEN ON DRAGON'S DEN! A BBC Radio 4's The Food Programme Book of the Year 2023 and a Sunday Times bestseller (March 2024) 'With recipes this good you'll wonder why you didn't embrace the bean craze sooner...' - Thomasina Miers 'I love having beans as a base to make a hearty delicious dinner.' - Melissa Hemsley Get ready to become bean obsessed! Beans have had it tough, but they've finally had the makeover they deserve. No longer confined to the back of the cupboard, and now celebrated by foodies, these protein-rich, sumptuous and satisfying marvels offer versatility, texture and heartiness. With contributions from the Bold Bean team as well as Anna Jones, Hugh Fearnley-Whittingstall and the team at Mob among others, these are enticing, exciting recipes uncompromising in their deliciousness. Get all the bean-spiration you need with over 90 fabulous recipes. A brand new book, Full of Beans , will be published in October 2025.

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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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Milk! - Mark Kurlansky Cover Art

Milk!

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

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

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Six Seasons - Joshua McFadden & Martha Holmberg Cover Art

Six Seasons

Six Seasons A New Way with Vegetables by Joshua McFadden & Martha Holmberg

Celebrated chef Joshua McFadden puts his culinary ingenuity on display in 225 revelatory recipes that celebrate flavor at its peak. McFadden, chef and owner of renowned trattoria Ava Gene’s in Portland, Oregon, is a vegetable whisperer. After years racking up culinary cred at New York City restaurants like Lupa, Momofuku, and Blue Hill, he managed the trailblazing Four Season Farm in coastal Maine, where he developed an appreciation for every part of the plant and learned to coax the best from vegetables at each stage of their lives. In Six Seasons , his first book, McFadden channels both farmer and chef, highlighting the evolving attributes of vegetables throughout their growing seasons—an arc from spring to early summer to midsummer to the bursting harvest of late summer, then ebbing into autumn and, finally, the earthy, mellow sweetness of winter. Each chapter begins with recipes featuring raw vegetables at the start of their season. As weeks progress, McFadden turns up the heat—grilling and steaming, then moving on to sautés, pan roasts, braises, and stews. Winner, James Beard Award for Best Book in Vegetable-Focused Cooking Named a Best Cookbook of the Year by the Wall Street Journal, The Atlantic, Bon Appétit, Food Network Magazine, Every Day with Rachael Ray, USA Today, Seattle Times, Milwaukee Journal-Sentinel, Library Journal, Eater , and more   Featured in The Strategist ’s Nonobvious Wedding Gift Guide “Of the many vegetable-focused cookbooks on the market, few espouse the dual goals of starting from square one and of deploying minimal ingredients for maximum enjoyment. Joshua McFadden’s guide excels at both. These are recipes that every last relative around your holiday table would use because they’re umami-rich and can be made on a weeknight.” — USA Today , 8 Cookbooks for People Who Don’t Know How to Cook “If you’re finding pantry cooking to mean too many uninspired pots of beans, might I suggest Six Seasons? [It] both highlights a perfectly ripe plant ... and shows you how to transform slightly less peak-season produce (yes, the cabbage lurking in the back of your fridge right now counts) with heat, spice, acid, and fat.” — Epicurious   “Never before have I seen so many fascinating, delicious, easy recipes in one book ... [Six Seasons is] about as close to a perfect cookbook as I have seen ... a book beginner and seasoned cooks alike will reach for repeatedly.”— Lucky Peach 

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Rubs (Third Edition) - John Whalen III Cover Art

Rubs (Third Edition)

Rubs (Third Edition) Updated and Revised to Include Over 175 Recipes for BBQ Rubs, Marinades, Glazes, and Bastes by John Whalen III

Spice things up in the kitchen! Create mouth-watering dishes with Rubs, Third Edition and the expanded content of bastes and glazes. Whether you’re in the kitchen or out at the grill, there is a sauce, dressing, or marinade in here for every meal. Packed with 175 recipes for a variety of flavor profiles and tasting notes, this go-to handbook for any season chef makes cooking simple and versatile. Part of The Art of Entertaining series, this new and expanded edition of the bestselling book by John Whalen III makes it even easier to season any dish and features: Over 175 recipes for rubs, marinades, glazes, and bastes A guide to flavor profiles – like “spicy,” “sweet,” “savory,” and “tangy" – and the types of proteins on which each one works best Directions for using the appropriate rub, marinade, glaze, or baste depending on how you are planning to cook your food This handbook is a perfect gift for family and friends that love to grill, and they’ll be sure to invite you to their next Fourth of July, Memorial Day, or Labor Day BBQ shindig. Or buy it for yourself and enjoy cooking in the great outdoors! Rubs is packed with recipes you can use in the kitchen, too, which are also a great starting point for your own bespoke dishes. With this flavor-packed handbook at the ready, you won’t believe how good these easy-to-follow recipes will make your food taste.

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Full of Beans - Amelia Christie-Miller Cover Art

Full of Beans

Full of Beans Delicious Beany Recipes to Obsess Over by Amelia Christie-Miller

THE BRAND NEW INSTANT SUNDAY TIMES BESTSELLER 'This book is the PR beans have always deserved' Yotam Ottolenghi 'Beans are quite simply one of the best foods you can eat, so get stuck in!' Hugh Fearnley-Whittingstall High-fibre, high-protein and planet-friendly beans are what we need to eat right now. This book shows you how to cook delicious simple meals with them! Be part of the Bang in Some Beans campaign with Full of Beans . Back by popular demand, here are 70 brand new, individually photographed recipes from the trailblazing Bold Beans company. Following their Sunday Times Bestseller Bold Beans: Recipes to get your Pulse Racing , a legion of 'bean champs' has sprung up via social media and supermarket shoppers, independent food store aficionados and word-of-mouth enthusiasts to call for more fantastic bean recipes. Organised by types of beans and featuring the brand's newly launched black beans, borlotti beans, queen carlin peas and queen red beans, new recipes include 'beanottos' and tray bakes for creating sensational, super-healthy and totally unprocessed meals that are fibremaxxed, planet-friendly and ultra delicious. Recipes include: - Sausage and Butter Bean Stew - Chickpea, Sweet Potato & Peanut Butter Curry - Spiced Onion & Borlotti Bean Frittata - Crispy Chorizo & Red Bean Shakshuka with Charred Padron Peppers Full of Beans was a Sunday Times bestseller on 14th October 2025 Bold Beans was a Sunday Times bestseller in March 2024

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The Short Stack Cookbook - Nick Fauchald & Kaitlyn Goalen Cover Art

The Short Stack Cookbook

The Short Stack Cookbook Ingredients That Speak Volumes by Nick Fauchald & Kaitlyn Goalen

An artful collection of 150 new, original recipes organized by ingredient, from trusted culinary pros: "The emphasis is on ease." — The Washington Post This down-to-earth collection features 150 new, original recipes organized by ingredient—from IACP and James Beard Award–winning cookbook authors, chefs, food writers, recipe testers, and editors.  The ethos behind Short Stack Editions is simple: Pair honest, common ingredients with trusted voices in the culinary world for inspired recipes home cooks can actually use. And for their first cookbook, Short Stack founders Nick Fauchald and Kaitlyn Goalen call upon their acclaimed contributors to extend their love letters to favorite ingredients. Exclusively created for this cookbook, these recipes–from all-star chefs, food writers, editors, and stylists–are destined to become favorites. Organized by 18 ingredients, including Apples, Bacon, Brussels Sprouts, Butter, Cheddar, Eggs, Tomatoes, Greek Yogurt, Honey, Hot Chile Peppers, Kale, Lemons, Sourdough, Whole Chicken, and Winter Squash,  The Short Stack Cookbook  takes readers though staples found in the kitchen and presents new ways to cook with everyday items. Contributors include: Virginia Willis (author of  Bon Appétit, Y'all ) Sara Jenkins (chef, restaurateur, and cookbook author) Ian Knauer (IACP nominee and editor at  Food & Wine ) Soa Davies (producer of Eric Ripert's cookbook  On the Line  and TV show  Avec Eric ) Susan Spungen (founding food editor for  Martha Stewart Living ) Angie Mosier (food stylist, photographer, and writer for  Food & Wine  and the  New York Times ) Rebekah Peppler (writer and food stylist) Alison Roman (BuzzFeed food editor) Sarah Baird (writer and culinary anthropologist) Julia Sherman (artist, photographer, writer, and editor of  Salad for President ) Michael Harlan Turkell (award-winning photographer) Julia Turshen (cookbook author) Megan Scott (recipe developer) Tyler Kord (chef-owner of the No. 7 group) Paul Grimes (food stylist) Beth Lipton (food director for  Health  magazine)

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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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Sourdough Baking with Kids - Natalya Syanova Cover Art

Sourdough Baking with Kids

Sourdough Baking with Kids The Science Behind Baking Bread Loaves with Your Entire Family by Natalya Syanova

With this accessible, uncomplicated beginner’s guide, introduce your kids (or just yourself) to the secrets behind sourdough baking, a tradition the whole family can enjoy together. *2022 International Association of Culinary Professionals (IACP) Cookbook Awards Finalist* Using three simple ingredients: water, flour and salt, Sourdough Baking with Kids teaches young bakers and their families about the science behind caring for active sourdough starter : how to create it, keep it alive, feed it when it’s hungry, and prepare it for baking. Each recipe in this book includes different ingredients, colors, and techniques for parents and kids to craft their own bread loaves together . Along the way, families can pick up breadcrumbs such as changes to observe in the dough, fun facts about bread around the world, and little lessons on the patience and discipline behind the process. Once the basics are under your belt, families can dive into kid-friendly breakdowns of sourdough loaf and sourdough discard recipes including yeast-based baked goods recipes . Bake these and more fun and delicious recipes with your kids:   Easy Same-Day Sourdough Loaf Purple Corn Sourdough Loaf Sweet S’more Sourdough Loaf English Muffins  Chocolate Cherry Brownies Apple Galette  Chocolate Chip Cookies Unplug from the world around you, open Sourdough Baking with Kids , and connect with your family in the kitchen through this exciting baking experience you can share with your kids.

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One-Pot Korean Kitchen: Easy Recipes for Soups, Stews, and Beyond - Emiko Hanari Cover Art

One-Pot Korean Kitchen: Easy Recipes for Soups, Stews, and Beyond

One-Pot Korean Kitchen: Easy Recipes for Soups, Stews, and Beyond by Emiko Hanari

One-Pot Korean Kitchen: Easy Recipes for Soups, Stews, and Beyond Discover the heartwarming comfort of Korean one-pot cooking—where bold flavors, wholesome ingredients, and nourishing meals all come together in a single pot. One-Pot Korean Kitchen is your ultimate guide to mastering authentic soups, stews, rice bowls, and noodle dishes, made simple for everyday kitchens. Whether you're a busy home cook, a lover of global flavors, or new to Korean cuisine, this cookbook will help you create satisfying dishes that bring family and friends together. With step-by-step recipes, pantry guidance, and expert cooking tips, you'll unlock the secret to meals that are as delicious as they are comforting. Inside, You'll Find: •A beginner-friendly introduction to Korean one-pot cooking, pantry staples, and tools. •Over 100+ authentic recipes, from bubbling stews like Kimchi Jjigae and Budae Jjigae to nourishing soups like Miyeok Guk and Seolleongtang . •Flavorful rice and noodle one-pot dishes, including Bibimbap in a Pot , Japchae Rice Pot , and Jjampong . •Vegetarian, vegan, seafood, pork, and chicken variations for every preference. •Tips for meal prep, ingredient sourcing, dietary adaptations, and perfect pairings. •Troubleshooting guides to fix common kitchen challenges. Bring the warmth of a Korean kitchen into your home with recipes designed to be hearty, approachable, and unforgettable. Whether it's a quick weeknight dinner or a weekend gathering, these one-pot meals are here to comfort, inspire, and delight.

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The Book of Cheese - Liz Thorpe Cover Art

The Book of Cheese

The Book of Cheese The Essential Guide to Discovering Cheeses You'll Love by Liz Thorpe

EXPLORE THE WORLD OF CHEESE BY ASKING YOURSELF ONE SIMPLE QUESTION: WHAT CHEESES DO I ALREADY LOVE? This is the first book of its kind to be organized not by country, milk type, or any other technical classification. The Book of Cheese maps the world of cheese using nine familiar favorites, what author Liz Thorpe calls the Gateway Cheeses. From basics like Swiss, blue, and cheddar, Liz leads the way to more adventurous types. Love Brie? Liz shows you how to find other Brie-like cheeses, from the mild Moses Sleeper to the pungent Fromage de Meaux. Her revolutionary approach allows food lovers to focus on what they really care about: finding more cheeses to enjoy. Complete with flavor and aroma wheels, charts guiding you through different intensities and availabilities, and gorgeous photography, this is the only book on cheese you will ever need.

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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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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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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

The vegetable-centric follow-up to the beloved cookbook A Girl and Her Pig , by a winner of the James Beard Award for Best Chef in New York. 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. "I can't imagine anyone being able to write about vegetables the way [Bloomfield] does without truly loving them . . . My only frustration with Bloomfield's book so far has been that the options are so tempting, it's hard to know where to begin." — The Washington Post "Famous for her meaty dishes . . . April Bloomfield is ready to show off her vegetable side . . . A Girl includes recipes for crushed spring peas with mint, whole pot-roasted cauliflower with tomatoes and anchovies and a butternut squash coconut tart." — New York Daily News

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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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Six Seasons of Pasta - Joshua McFadden & Martha Holmberg Cover Art

Six Seasons of Pasta

Six Seasons of Pasta A New Way with Everyone's Favorite Food by Joshua McFadden & Martha Holmberg

NATIONAL BESTSELLER * Named a Best Cookbook of the Year by  the  New York Times, The New Yorker ,  Real Simple , and more *  Libby Book Award Finalist * Pacific Northwest Book Awards Shortlist In the follow-up to  Six Seasons: A New Way with Vegetables , James Beard Award–winning author Joshua McFadden teaches home cooks how to use storebought dried pasta to create seasonal, restaurant-quality dishes at home. Named a Best New Cookbook of 2025 by  Bon Appetit, Eater, Epicurious, Publishers Weekly ,  Saveur,   The Strategist,  The Week , and more. In Six Seasons: A New Way with Vegetables, Joshua McFadden's approach to seasonal produce revolutionized the way we cook with vegetables. Now, he's back to transform the way we cook and eat pasta. In Six Seasons of Pasta , noodles become the perfect showcase for each season's bounty of produce. There are more than 125 recipes organized by season, plus the Italian classics that everyone should have in their repertoire, from Cacio e Pepe to Pasta Fagiole (three ways!). Artichokes with Tomato and Mint celebrates the fresh, delicate flavors of spring; Fall's warming notes are reflected in Mushrooms with Onion, Pancetta, and Cream; and a classic Winter dish like Baked Ziti with Broccoli Rabe is hearty and nourishing. And the best part? These recipes are all made using storebought dried pasta. Six Seasons of Pasta does so much more than pair noodles with seasonal produce. The book teaches us how to intuitively cook a perfect pasta dish from scratch using McFadden's no-fail “build-the-sauce-in-the-skillet” method. McFadden's time-tested technique will always result in a satisfying and delicious bowl of pasta.            

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Bob's Red Mill Cookbook - Miriam Harris Cover Art

Bob's Red Mill Cookbook

Bob's Red Mill Cookbook Whole & Healthy Grains for Every Meal of the Day by Miriam Harris

"This in-depth study of whole grains provides the home cook with an extensive repertoire of wholesome recipes." —Cory Schreiber, James Beard Award-winning chef and author of Rustic Fruit Desserts If cooking healthier meals at home is your new resolution, look no further than Bob's Red Mill's extensive collection of high-quality grains, flours, and other mouth-watering products. The Bob's Red Mill Cookbook will help introduce new whole-grain ingredients into all of your daily meals, without a huge investment in pricey, difficult-to-locate, limited products that do more to take up space than change nutrition habits. Whole-wheat flours, brown rice, whole beans, and legumes have become prevalent in supermarkets everywhere, but among the hundreds of products milled at the Bob's Red Mill plant are also blue corn flour, quinoa, amaranth, teff, and all varieties of nuts and seeds, and they can be integrated seamlessly into any diet to delicious effect. The unique, family-owned mill has been in the business of producing healthy whole-grain products for over thirty years, and they provide here more than 350 recipes for all sorts of everyday meals: morning food, snacks and sides, main courses, soups and stews, and sweets, with plenty of vegetarian and gluten-free dishes. This practical and comprehensive cookbook is an outstanding collection of reliable recipes that reflect the Bob's Red Mill product quality, product diversity, and dedication to healthful eating. Becoming a more inventive cook is a stepping stone to a healthier outlook, incorporating better ingredients for a better life. "Quinoa, millet, teff, and flax; beans and corn; and some all-important gluten-free recipes—this healthful collection is certain to appeal to vegetarians and carnivores alike. This is good-time, satisfying food." —Roy Finamore, author of the James Beard Award-winning Tasty

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Lidia's The Art of Pasta - Lidia Matticchio Bastianich & Tanya Bastianich Manuali Cover Art

Lidia's The Art of Pasta

Lidia's The Art of Pasta An Italian Cookbook by Lidia Matticchio Bastianich & Tanya Bastianich Manuali

The ultimate pasta cookbook; 100+ authentic Italian recipes, from the bestselling author, television icon, and "doyenne of Italian cooking” ( The New York Times ). No one knows pasta like Lidia Bastianich. Through her bestselling cookbooks and award-winning television programs, she has introduced generations of home cooks to the wonders of Italy’s greatest export. Now, for the first time, she has compiled her decades of expertise into one authoritative volume: the definitive book on pasta. An utterly indispensable resource for every kitchen, Lidia’s The Art of Pasta is a one-stop guide to pasta in every form, from Old World classics like Ricotta Gnocchi and cacio e pepe to Italian American favorites like Manicotti and Lasagna Napoletana. Recipes include: •Spaghetti with Lobster Sauce •Pumpkin Ravioli with Butter and Sage •Bucatini all'Amatriciana •Italian Mac and Cheese •Spaghetti and Meatballs •Trenette with Pesto Genovese •Fettucine Alfredo Through more than a hundred simple, perfect recipes, Lidia showcases pastas of all kinds—both fresh and dried, stuffed, baked, and sauced; in soups and pasta salads; plus, of course, directions for making fresh pasta doughs and sauces at home. The one-stop guide to all things pasta, the book is filled with simple, authentic, flavor-forward Italian dishes that the whole family will love. Tutti a tavola a mangiare!

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The Food Book - DK Cover Art

The Food Book

The Food Book The Stories, Science, and History of What We Eat, New Edition by DK

Discover the origins, traditions, and use of the everyday foods served up on our plates, from salt to sushi and rice to ravioli. A true celebration of food in all its forms, The Food Book follows the human quest for sustenance through the stories of individual ingredients and examines our millenia-long relationship with nearly 200 foods—from nuts and seeds to noodles and meat—with the help of sumptuous illustrations and tales from all over the world. Food is the cornerstone of daily life, culture, and even religion. Staples like bread, beans, and cereal crops are part of our culinary history, and used in many ways around the world. This fascinating reference covers all food groups, including nuts and grains, fruit and vegetables, meat and fish, and herbs and spices, providing information on every aspect of their history, and their place in world cuisine. Packed with glorious images to create a feast for the eyes, and stories that surprise and enthrall, this is the ultimate feast for foodies, a global smorgasbord packed with unforgettable tales and eye-opening facts.

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Green Fire - Francis Mallmann, Peter Kaminsky & Donna Gelb Cover Art

Green Fire

Green Fire Extraordinary Ways to Grill Fruits and Vegetables, from the Master of Live-Fire Cooking by Francis Mallmann, Peter Kaminsky & Donna Gelb

A groundbreaking new approach to grilling vegetables and fruit from the author of Seven Fires and Mallmann on Fire . Green Fire is an extraordinary vegetarian cookbook, as Mallmann brings his techniques, creativity, instinct for bold flavors, and decades of experience to the idea of cooking vegetables and fruits over live fire. Blistered tomatoes reinvigorate a classic Caprese salad. Eggplants are buried whole in the coals—a technique called rescoldo—then dance that fine line between burned and incinerated until they yield an ineffable creaminess made irresistible with a slather of parsley, chile, and aioli. Brussels sprout leaves are scorched and served with walnuts; whole cabbages are sliced thick, grilled like steaks, and rubbed with spice for a mustard-fennel crust. Corn, fennel, artichokes, beets, squash, even beans—this is the vegetable kingdom, on fire. The celebrated Patagonian chef, known for his mastery of flame and meat, the chef who romanced the food world with an iconic image of a whole cow dressed and splayed out over licking flames, is returning to the place where his storied career began—the garden and all its bounty. It’s his new truth: the transformation wrought by flame, coals, and smoke on a carrot or peach is nothing short of alchemy. And just as he’s discovered that a smoky, crackling-crusted potato cooked on the plancha is as sublime as the rib-eye he used to serve it next to, Mallmann’s also inspired by another truth: we all need to cut down on consuming animals to ensure a healthier future for both people and the planet. Time to turn the fire “green.” The fruit desserts alone confirm live fire’s ability to transform and elevate any ingredient. Mallmann roasts whole pineapples, grills grapes, chars cherries, and then finds just the right unexpected match—melted cheese, toasted hazelnuts, Campari granita—to turn each into a simple yet utterly entrancing dish. Cooking with fire demands both simplicity and perfection. But the results are pure magic. By using this oldest of cooking techniques, you’ll discover fruits and vegetables pushed to such a peak of flavor it’s as if they’d never been truly tasted before.

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How to Pick a Peach - Russ Parsons Cover Art

How to Pick a Peach

How to Pick a Peach The Search for Flavor from Farm to Table by Russ Parsons

"Equal parts cookbook, agricultural history, chemistry lesson and produce buying guide, this densely packed book is a food-lover's delight." — Publishers Weekly (starred review) Critics greeted Russ Parsons' first book,  How to Read a French Fry , with raves. The  New York Times  praised it for its "affable voice and intellectual clarity"; Julia Child lauded it for its "deep factual information." Now in  How to Pick a Peach , Parsons takes on one of the hottest food topics today. Good cooking starts with the right ingredients, and nowhere is that more true than with produce. Should we refrigerate that peach? How do we cook that artichoke? And what are those different varieties of pears? Most of us aren't sure. Parsons helps the cook sort through the produce in the market by illuminating the issues surrounding it, revealing intriguing facts about vegetables and fruits in individual profiles about them, and providing instructions on how to choose, store, and prepare these items. Whether explaining why basil, citrus, tomatoes, and potatoes should never be refrigerated, describing how Dutch farmers revolutionized the tomato business in America, exploring organic farming and its effect on flavor, or giving tips on how to recognize a ripe melon,  How to Pick a Peach  is Parsons at his peak. "The lust for local flavor finds an eloquent spokesman in Russ Parsons . . . How to Pick a Peach is his answer to the somber reality of the supermarket produce section." — The New York Times

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One-Pot Pasta - Nora Singley Cover Art

One-Pot Pasta

One-Pot Pasta Saucy, Satisfying, and Simple-to-Make Pastas That Come Together in a Single Pan by Nora Singley

Perfect pasta is simplified with this no-mess, easy-to-follow method for cooking the most delicious classics and modern weeknight dinners all in one-pot, pan, or skillet. The world’s best carb just got even better with this ingenious way to enjoy pasta with minimal fuss, less clean-up, and, best of all, heightened deliciousness. Built around 45 recipes, from classics like linguine pomodoro and spaghetti cacio e pepe, to innovative dishes including: All the Green Things Orecchiette Red and Yellow Pepper Bucatini Lemony-Leeky White Bolognese Kimchi and Brussels Tagliatelle with Sliced Steak. One-Pot Pasta will become your weeknight hero for getting a complete—and completely delicious—meal on the table in no time.

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Whole Food Cooking Every Day - Amy Chaplin Cover Art

Whole Food Cooking Every Day

Whole Food Cooking Every Day Transform the Way You Eat with 250 Vegetarian Recipes Free of Gluten, Dairy, and Refined Sugar by Amy Chaplin

Eating whole foods can transform a diet—and you can master the art of cooking them using the techniques and strategies in this helpful guidebook. “Gorgeous ... This is food that makes you feel invincible.” — New York Times Book Review In 20 chapters, Chaplin shares ingenious recipes incorporating the foods that are key to a healthy diet: seeds and nuts, fruits and vegetables, whole grains, and other plant-based foods. Chaplin offers her secrets for eating healthy every day: mastering some key recipes and reliable techniques and then varying the ingredients based on the occasion, the season, and what you’re craving. Once the reader learns one of Chaplin’s base recipes, whether for gluten-free muffins, millet porridge, or baked marinated tempeh, the ways to adapt and customize it are endless: change the fruit depending on the season, include nuts or seeds for extra protein, or even change the dressing or flavoring to keep a diet varied. Chaplin encourages readers to seek out local and organic ingredients, stock their pantries with nutrient-rich whole food ingredients, prep ahead of time, and, most important, cook at home. Winner, James Beard Award for Best Book in Vegetable-Focused Cooking Named one of the Best Cookbooks of the Year / Best Cookbooks to Give as Gifts in 2019 by the New York Times, Washington Post, Bon Appétit , Martha Stewart Living, Epicurious , and more Named one of the Best Healthy Cookbooks of 2019 by Forbes

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Plant-Based Air Fryer Cookbook - Janet Dockery & Maddie Dockery Cover Art

Plant-Based Air Fryer Cookbook

Plant-Based Air Fryer Cookbook 75 Whole-Food Vegan Recipes by Janet Dockery & Maddie Dockery

Enjoy nourishing, plant-based meals made entirely with an air fryer Air fryers make it possible to cook nutritious and crave-worthy plant-based meals in a fraction of the time they would take in the oven. This cookbook is filled with vegan, whole-food recipes that come together quickly and easily with just an air fryer—no additional pots, pans, or appliances required! A unique mix of familiar favorites and creative new dishes, these recipes minimize salt, oil, refined flours, and refined sugars to keep each meal in line with a healthy, plant-based diet. This air fryer cookbook makes it easy to eat a plant-based diet, with: An intro to plant-based eating —Get a breakdown of what it means to eat a plant-based diet, why it's beneficial, and how to adopt and stick with it. A guide to using your air fryer —Learn the ins and outs of air frying, and find detailed instructions for getting the most out of your new favorite appliance. Recipe tips and tricks —Switch up the flavors of these dishes with new ingredients, and adapt meals to different dietary needs with easy recipe variations. Enjoy a plant-based diet— and fried food favorites—with these easy, healthy recipes.

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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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Bowls of Plenty - Carolynn Carreno & Nancy Silverton Cover Art

Bowls of Plenty

Bowls of Plenty Recipes for Healthy and Delicious Whole-Grain Meals by Carolynn Carreno & Nancy Silverton

A fresh and flexible approach to healthy grain bowls, from a James Beard Award-winning journalist. Gorgeous, layered, satisfying bowls have become the next wave of healthy eating. From food blogs to Instagram, farm-to-table bistros to chain restaurants, "the bowl" has become part of our culinary vocabulary. And whole grains are not just for hippies and health nuts anymore! Hearty grains like quinoa, farro, millet, and spelt are replacing flour or corn tortillas, bread, pasta, white rice, and mashed potatoes as the base or vehicle for other, richer, more complex ingredients. Bowls of Plenty brings grain bowls to the home cook, offering more than 75 recipes for hearty, grain-centric, one-dish meals that layer flavorful veggies and delicious sauces and vinaigrettes, with optional meats and dairy on a foundation of whole-grain staples. A mix sweet and savory breakfast bowls, salad bowls that will put an end to the sad desk lunch, flexible composed main dish bowls that work with all diets, and creative dessert bowls, Bowls of Plenty is a modern handbook for healthy and delicious cooking at home.

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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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Cooking con Claudia - Claudia Regalado Cover Art

Cooking con Claudia

Cooking con Claudia 100 Authentic, Family-Style Mexican Recipes by Claudia Regalado

Learn how to cook 100 deliciously authentic Mexican recipes with YouTube's Claudia Regalado (a.k.a Cooking Con Claudia) Join YouTube’s Claudia Regalado as she presents 100 Mexican recipes she and her family have enjoyed for years. Family favorites, new classics, delectable desserts, and so much more from Claudia’s kitchen are present in the pages of this book. Whether you’re looking to prepare the perfect tortillas from scratch, serve a delicious queso dip appetizer, or assemble everyone’s favorite tacos, Claudia is here to help! With her authentic Mexican ingredients and expertise, Claudia will have you feeling like a Mexican cuisine expert in no time! Drinks, breads, soups, salsas, appetizers, dinners, and desserts—all are here! Also featured in this book are Claudia's kitchen essentials, including detailed breakdowns of equipment, ingredients, and techniques recommended for any Mexican kitchen.  Cooking con Claudia will make you feel like you’re right at home in Claudia’s kitchen and at her family table.

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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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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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Duck, Duck, Goose - Hank Shaw Cover Art

Duck, Duck, Goose

Duck, Duck, Goose Recipes and Techniques for Cooking Ducks and Geese, both Wild and Domesticated [A Cookbook] by Hank Shaw

A lush, illustrated cookbook devoted to preparing and cooking ducks and geese, both domestic and wild, from the author of the award-winning blog  Hunter Angler Gardener Cook. Duck is having a renaissance in American restaurants and kitchens as cooks discover that diverse breeds, species, and cuts of meat offer an exciting range of flavors and textures. Many cooks—and even hunters—have a fear of cooking fowl. Duck, Duck, Goose  shows you how to cook duck and goose like a pro: perfectly crisp skin crackling with each bite, succulent confit, impeccable prosciutto, and more.   Hank Shaw, an award-winning food writer, hunter, and cook on the forefront of the marsh-to-table revolution, provides all you need to know about obtaining,  cleaning, and cooking these flavorful birds.  Duck, Duck, Goose  includes detailed guides on species and breeds, selecting a duck in the market, and plucking and hanging a wild bird. Shaw’s delicious and doable recipes include basics such as Grilled Duck Breast and Slow-Roasted Duck ; international favorites like  Duck Pho, Sichuan Fragrant Duck, Mexican Duck with Green Mole, and Cassoulet; and celebration-worthy fare such as  Perfect Roast Goose.  It also features an array of duck and goose confit and charcuterie, from fresh sausages to dry-cured salami.   The most comprehensive guide to preparing and cooking both domestic and wild ducks and geese,  Duck, Duck, Goose  will be a treasured companion for anyone who wants to free themselves from the tyranny of chicken and enjoy perfectly cooked waterfowl.

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Every Leaf, Every Stem - Pierce Abernathy Cover Art

Every Leaf, Every Stem

Every Leaf, Every Stem Craveable, Creative Vegetables All Year Round by Pierce Abernathy

Discover the joy of cooking the produce of each season with vibrant, creative, and approachable recipes from the acclaimed food content creator Pierce Abernathy Turning to the flavors of fresh, seasonal produce for inspiration, Pierce Abernathy’s superpower is making unfamiliar or overlooked vegetables thrilling. With his laid-back approach and uniquely appealing recipes, he has attracted a devoted online following for his creativity in transforming healthy ingredients into meals that feel luxurious and indulgent. You'll never tire of your market haul with Pierce’s fresh take on vegetarian cooking—lots of dips, twists on classics, and unexpected turns that make your dish sublime. In Every Leaf, Every Stem , seasonal ingredients take center stage in delicious and doable dishes like a flavorful summertime Panzanella with Peaches and Fried Basil and a silky Squash Soup with Kimchi and Nori Croutons for winter. There are plenty of his signature dips, like a vegan Swiss Chard and Artichoke Dip , and desserts, like a Rhubarb and Fennel Upside Down Cake . For year-round flexibility, Pierce also includes a chapter of evergreen dishes that can be made with pantry staples and readily available produce, like a versatile Roasted Pepper Caponata and a perfect Shaved Fennel Salad . The recipes flow naturally from light and crunchy to hearty and generous, so you can follow your cravings to a satisfying, plant-based meal, whether you’re coming home from the farmers’ market or your local grocery store. Every Leaf, Every Stem invites readers to explore new ingredients and experiment with techniques to gain more confidence in the kitchen. With his creative approach to cooking, Pierce demystifies the foods you might be nervous to try by showing you how delicious they can be without a lot of fuss.

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Skinny Pasta - Julia Azzarello Cover Art

Skinny Pasta

Skinny Pasta 80 flavour-packed recipes of less than 500 calories by Julia Azzarello

Delicious pasta recipes each under 500 calories per portion, from classic traditional dishes to contemporary twists, including vegan, vegetarian gluten- and dairy-free options. Pasta is one the easiest to make and most joyful to eat meals; always in the cupboard, ideal to turn to in a pinch and the ultimate comfort food. However, a fear of carbs has placed pasta firmly on the no-go list of 'bad' foods for many people - a huge mistake and wholly unnecessary! If you're on the hunt for a balanced, nutritious meal that can please a crowd as easily as provide a quick supper for one, pasta is a great choice. It's often the accompanying sauces and toppings that pile on the calories in a pasta dish, so here Julia Azzarello proves otherwise - all recipes are small on calories, big on nourishing ingredients and full of flavour. Focusing on fresh, healthy ingredients in delicious combinations, Skinny Pasta also has many vegan, vegetarian gluten- and dairy-free options. From Vermicelli with Cherry Tomatoes, Rocket & Feta and Mafaldine with Romanesco Sauce , to tasty salads such as Greek Rotini and soups Butter Bean, Chorizo & Spinach with Pappardelle , as well as quick and easy mains including Orecchiette with Cime Di Rapa & Chilli , Spaghetti Carbonara and Mac 'n' Cheese , there's a pasta for every occasion. If you have a little extra time on your hands then make your own basic pasta dough, gluten-free gnocchi, fresh pesto or marinara sauce, or simply add shop bought pasta, and indulge in a delicious and nutritious treat.

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The Maui Onion Cookbook - Barbara Santos Cover Art

The Maui Onion Cookbook

The Maui Onion Cookbook by Barbara Santos

Just what makes the world's sweetest onion so darn sweet? Is it because it grows in only one place on Earth? Is it the rich, volcanic soil? Is it the altitude? Is it the continuous fog and extra-long growing time? No one really knows for sure. But there is one thing we do know, this glorious garden bulb, cultivated exclusively on the slopes of Haleakalā, will grace any dish you care to try. Much more than a holiday souvenir, the Maui Onion Cookbook is a compilation of recipes gathered from every corner of the island. Professional chefs, creative citizens, and local characters from the best restaurants, hotels, and hang-outs have contributed to this delightful compendium of culinary magic. Thanks to the increasing availability of exotic ingredients in mainstream supermarkets, most of these recipes are well within reach of any mainland cook. So don't be afraid to try the Macadamia Nut-Crusted Brie with Maui Onion and Oven-Dried Tomato Relish , the Maui Onion Soufflé with Red Pepper Sabayon , or Snorkel Bob's Caesar Salad . These island secrets are now at your fingertips.

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The High-Protein Cottage Cheese Cookbook - Elise Westbrook Cover Art

The High-Protein Cottage Cheese Cookbook

The High-Protein Cottage Cheese Cookbook 120+ Recipes for Ice Cream, Pasta, Bread, Pancakes & More — All High-Protein, Low-Calorie & Gut-Friendly by Elise Westbrook

Transform Your Macros Without Giving Up the Foods You Love! Are you tired of dry chicken breast and restrictive diets? What if you could eat creamy mac and cheese, rich chocolate mousse, and decadent buffalo dip while effortlessly hitting your protein goals? The secret lies in one simple ingredient: blended cottage cheese. This game-changing cookbook unlocks the ultimate nutritional hack, transforming low-fat curds into velvety pasta sauces, crave-worthy party dips, and the viral high-protein ice creams taking the internet by storm. Inside, you will discover: Comfort Food Redefined: Delicious, high-protein recipes for pastas, seafood bakes, and savory snacks. Viral Sweet Treats: Guilt-free internet sensations, from edible cookie dough to magic shell fruit bowls. The 28-Day Secret Weapon: A complete four-week meal plan with print-and-go shopping lists to make meal prep completely effortless. Stop sacrificing flavor for fitness. Grab your copy today and eat your way to your best body yet!

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One Cheese to Rule Them All - Patrick McGuigan & Carlos Yescas Cover Art

One Cheese to Rule Them All

One Cheese to Rule Them All In Search Of The World's 100 Best Cheeses by Patrick McGuigan & Carlos Yescas

A tour de force of 100 of the best cheeses in the world – part handbook, part travel guide and part food odyssey. 100 cheeses from around the world. Decades of prize-winners. Two World Cheese Awards judges to guide you.  Which is the ONE CHEESE TO RULE THEM ALL? You decide. Are you a Comté connoisseur or does your heart belong to Rogue River Blue? Can you tell your Brie from your Camembert? Can you name an award-winning Indian cheese and would you recognise a cheese iron? If you take your cheese seriously then this is the companion you need to live your best cheese life. World Cheese Awards judges Patrick McGuigan and Carlos Yescas have a wealth of knowledge garnered from years of travelling and tasting. One Cheese to Rule Them All is a distillation of that experience through 100 cheese profiles that have won awards over the years, offering charming geekery against a backdrop of the people, places and history that define these world-class cheeses. You'll learn how cheese is made , what to drink with each cheese, its World Cheese Awards status , its texture and taste , and lots more to help you choose your cheese more wisely and enjoy it even more. Expect fascinating stories and stats, and an odyssey through the delicious world of cheese to discover the ONE cheese to rule them all. It's the perfect gift for foodies, cheese lovers and dinner-party hosts!

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The Complete Beans and Grains Cookbook - America's Test Kitchen Cover Art

The Complete Beans and Grains Cookbook

The Complete Beans and Grains Cookbook A Comprehensive Guide with 450+ Recipes by America's Test Kitchen

From favas to fonio, take a deep dive into the vast world of beans and grains, with hundreds of exceptional, foolproof recipes Whether you're just opening a can of black beans, taking the time to brine scarlet runners, or cooking teff, the world of beans and grains is both approachable and delicious. Discover tantalizing recipes that use them in everything from sandwiches and handpies to tacos and pizza, salads and simmered soups to cultural mainstays from around the world like adasi, spatzle, hummus, and gyros. These dishes will delight omnivores, vegetarians, and vegans alike. ATK test cooks have worked through mountains of beans —sprouting, baking, pressure-cooking, and pureeing—to present you with expert cooking instructions and make-ahead know how: From how to make beans tender while keeping their shape to preventing cooked grains from clumping up. In this comprehensive collection, find everything from weeknight recipes to special occasion meals, helpful charts, fast and vegan tags, and much more: Beanified recipes: Classics reimagined to let beans deliciously take over. Think Beans Puttanesca and Chickpea Bouillabaisse Grainy innovations: Unique dishes such as Savory Oatmeal and Teff-Stuffed Squash with Lime Crema and Roasted Pepitas Classic comfort: The best versions of favorites like Texas Chili, Black Bean Burgers, and Creamy White Bean Soup Heirloom beans and ancient grains: Test cooks developed recipes to match to the right bean or grain. Learn how best to purchase, prep, and cook these beans and grains for optimum flavor. Useful substitutions: Recipes include a substitution line offering convenient bean and grain options

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The Hot Sauce Cookbook - Robb Walsh Cover Art

The Hot Sauce Cookbook

The Hot Sauce Cookbook Turn Up the Heat with 60+ Pepper Sauce Recipes by Robb Walsh

From veteran cookbook author Robb Walsh, this definitive guide to the world's most beloved condiment is a must-have for fans of dishes that can never be too spicy. Here’s a cookbook that really packs a punch. With dozens of recipes for homemade pepper sauces and salsas—including riffs on classic brands like Frank’s RedHot, Texas Pete, Crystal, and Sriracha—plus step-by-step instructions for fermenting your own pepper mash, The Hot Sauce Cookbook will leave you amazed by the fire and vibrancy of your homemade sauces. Recipes for Meso-american salsas, Indonesian sambal, and Ethiopian berbere showcase the sweeping history and range of hot sauces around the world. If your taste buds can handle it, Walsh also serves up more than fifty recipes for spice-centric dishes—including Pickapeppa Pot Roast, the Original Buffalo Wing, Mexican Micheladas, and more. Whether you’re a die-hard chilehead or just a DIY-type in search of a new pantry project, your cooking is sure to climb up the Scoville scale with The Hot Sauce Cookbook.

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Savannah Classic Seafood - Janice Shay Cover Art

Savannah Classic Seafood

Savannah Classic Seafood Recipes from Favorite Restaurants by Janice Shay

"This mouthwatering collection is stuffed with satisfying Southern dishes that will keep any seafood lover coming back." — Publishers Weekly (starred review)   From the sky, Savannah and the surrounding Low Country resemble an intricate silvery spiderweb of creeks, rivers, marshes, and streams that feed into the Atlantic Ocean. Twice daily, seven-foot tides sweep the intracoastal waterways, nourishing abundant oyster beds. It is a rich marine environment that yields a variety of fresh seafood, and Savannahians have been delighting in their coastal cuisine since the area was first settled in 1733.   In this delightful roundup of the city's classic seafood dishes, gathered from restaurants throughout Savannah, author Janice Shay has divided the featured recipes into the "major food groups"—crab, oysters, fish, and shrimp, with a nod to a few popular "carpetbagger" scallop recipes. From a hearty serving of Tubby's Boiled Shrimp to the complex flavors of Mrs. Wilkes' Seafood Casserole, Shay presents recipes the city's chefs have refined to perfection. They will delight any cook with their simplicity and freshness. Those unfamiliar with Savannah food will be surprised at the soups, stews, and chowders that define their culinary traditions as well as the constant competition among restaurants as to who serves the best crab cake. Dive in and enjoy food that the whole family will love!   "This book's a good catch, y'all. My fear is that, after this book hits the shelves, everyone will be buying so much seafood, there won't be enough left for me." —Martha Giddens Nesbit, coauthor of Paula Deen Celebrates!   "A mouthwatering adventure into the best restaurants the city has to offer." — Library Journal

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Mastering Artisan Cheesemaking - Gianaclis Caldwell Cover Art

Mastering Artisan Cheesemaking

Mastering Artisan Cheesemaking The Ultimate Guide for Home-Scale and Market Producers by Gianaclis Caldwell

This comprehensive, user-friendly cheese making guide features delicious recipes, inspiring photos, and practical techniques for cheese enthusiasts from the avid home hobbyist to the serious commercial artisan. Let acclaimed cheesemaker Gianaclis Caldwell be your mentor, guide, and cheering section as you follow the pathway to a mastery of cheesemaking. With thorough explanations of the art and science that allow milk to be transformed into epicurean masterpieces, this all-inclusive cheese making book offers in-depth guidance on making artisan cheese on a small scale. This extensive guide to cheesemaking includes: • Detailed information on equipment and setting up a home-scale operation • Extensive process-based recipes • Everything you want to know about affinage (aging) • How to use oils, brushes, waxes, infusions, and other creative flavoring techniques • Beautiful inspirational photographs • Profiles of other cheesemakers • In-depth appendices for quick reference in the preparation and aging room Every serious home-scale artisan cheesemaker—even those just beginning to experiment—will want this book as their bible to take them from their first quick mozzarella to a French mimolette, and ultimately to designing their own unique cheeses. Mastering Artisan Cheesemaking will also prove an invaluable resource for those with, or thinking of starting, a small-scale creamery.

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Company - Amy Thielen Cover Art

Company

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

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

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Vegetarian Cook Book - E.G. Fulton Cover Art

Vegetarian Cook Book

Vegetarian Cook Book Substitutes for Flesh Foods by E.G. Fulton

This cook books is full of vegetarian recipes. If you love fresh vegetables, fruits and wanted to change your eating habits and change for a must healthy way of eating this is one of those books that you can keep close to your kitchen and enjoy with your family. Salads, abundant vegetables recipes that will contribute to your healthy life.

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Cheese & Wine - Janet Fletcher Cover Art

Cheese & Wine

Cheese & Wine A Guide to Selecting, Pairing, and Enjoying by Janet Fletcher

From the James Beard Award–winning author: a "simple, easy to use and informative" guide to a global array of cheeses and their best wine pairings ( San Antonio Express-News ). The bestselling author of The Cheese Course presents a new guide to enjoying one of the most basic yet sophisticated culinary delights: cheese and wine. Janet Fletcher leads readers on an international tour of seventy cheeses, exploring the best wine pairings and serving suggestions. From Oregon's autumnal Rogue River Blue to aromatic Brin d'Amour evocative of the Corsican countryside, cheese lovers will savor the range of textures, flavors, and colors. Featuring mouth-watering color photography and detailed, informative text, this collection of cheeses and the wines that go with them will inspire perfect pairings.

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The Spice Kitchen - Sara Engram, Katie Luber & Kimberly Toqe Cover Art

The Spice Kitchen

The Spice Kitchen Everyday Cooking with Organic Spices by Sara Engram, Katie Luber & Kimberly Toqe

More than 100 delicious recipes for using herbs and spices to add vibrant flavors to your food at breakfast, lunch, dinner, and any time in between. From Spiced Yogurt and Granola Parfaits, to Strawberry Salad with Cinnamon-Balsamic Vinaigrette, Spiced Guacamole, Tarragon Chicken Potpie, Clove Spiced Caramel Corn, and more, this exciting cookbook is full of inventive recipes, information, and tips for using herbs and spices. Best of all, the recipes are easy and fuss free—a must for busy home cooks who want to spend less time in the kitchen and more time at the family table. And with dozens of full-color photographs and illustrations,  The Spice Kitchen  is as beautiful as it is practical. The Spice Kitchen  changes everything, using herbs and spices to add special twists to favorite family recipes, from macaroni and cheese, to burgers, chicken salad, deviled eggs, and much more. It's the only all-purpose cookbook for spicing up everyday meals. Not just exotic extras, spices from around the world make it easier—and much more fun—to turn out delicious and healthy food. The simple but flavorful recipes and ideas in  The Spice Kitchen  will make old family favorites new again—and bring everyone to the table.

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Earth to Table - Teresa Cutter Cover Art

Earth to Table

Earth to Table Plant-based recipes for health + wellbeing by Teresa Cutter

EARTH TO TABLE is the gold medal Winner for best Health & Nutrition Cookbook in the Gourmand World Book Awards and International Publishers Book Awards New York - the Academy Awards for cookbook competitions! Teresa Cutter, The Healthy Chef , has built up a cult following amongst health-conscious foodies thanks to her super healthy and delicious recipes. Earth To Table is a stunning cookbook focusing on plant-based, vegetarian recipes that everyone will love. The recipes are easy to make, embracing simple techniques using ingredients straight from nature. Teresa is a classically trained chef/nutritionist/personal trainer – bringing the best of food and health together in one talented package. Earth To Table is inspired by healthy, Mediterranean, plant-based cuisine using wholefood ingredients. No matter how busy you are, you’ll find that healthy eating can be both simple and achievable for everyone. Straight from the farmers market to the table, savour a mouth-watering Roasted Vegetable Ratatouille drizzled with balsamic or a Detox Pumpkin Soup served with Spelt Soda Bread. You’ll love my Spinach, Ricotta + Sweet Potato Tart and a wholesome Roasted Cauliflower, caressed with Tahini + Pomegranate. For the sweet tooth, master the art of making the World’s Healthiest Chocolate Cake or a gorgeous Garden Zucchini Cake topped with Yoghurt Frosting. “I hope you enjoy making and eating the gorgeous plant-based recipes from my latest cookbook. Stay healthy and be nourished.” Teresa Cutter. “Teresa Cutter is Australia’s number one bestselling wholefood author. Her low sugar, the maximum nutrient approach is based on pure, honest ingredients that nourish your body and treat your tastebuds.” Jodi Scott, Beauty and Lifestyle Editor, VOGUE “Teresa Cutter’s recipes are imaginative, health- conscious and delicious.” Sade Strehlke, Deputy Lifestyle Editor, TIME MAGAZINE

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The Miracle of Honey - Dueep Jyot Singh & John Davidson Cover Art

The Miracle of Honey

The Miracle of Honey Health Learning Books, no. 29 · Herbal Remedy Series, no. 13 by Dueep Jyot Singh & John Davidson

The Miracle of Honey - Health Learning Series Table of Contents Introduction Knowing More about Honey Benefits of Honey Natural Composition of Honey Honey for Stomach Ailments Indigestion Constipation Diarrhea Gas Nausea Ulcers Worms and Parasites in the stomach Honey for Serious Conditions Heart problems Lung problems Pneumonia Diabetes Stroke Cholera Kidney stones TB Typhoid Jaundice Flu Anemia Piles Insomnia High/Low Blood Pressure Honey for Your Throat Honey for your Skin Appendix Author Bio Introduction The moment you hear the word "honey", you immediately visualize something tasty, sweet, and healthy. If you consider it being nature's best and most excellent tonic, it is not going to be an exaggeration. That is the reason why newborn babies in the East are fed honey, the moment they enter the world and are bathed, before they are given to their proud moms for their first feed. That is because this is a predigested food, and it is easy to digest, is nutritious, and is health giving. And the best thing about Honey is that you may keep it for a long while, and it is not going to spoil. In fact, archaeologists found vestiges of preserved honey in 2000 year old earthenware pots, from excavated sites. A major part of the honey may have been absorbed into the earthenware with the passage of time, but there was still some left over from those days millenniums ago, when people were preserving honey and putting them into usage. As far as the natural and curative properties of honey goes, the fact is indisputable that this product has been used as a cure-all for diseases for centuries in Mesopotamian, Russian, Native American, Aztec, South American, Indian, Chinese, Egyptian, Greek and other ancient medical sciences. In fact, ask any wise man or shaman or herbalist who is well versed in ancient herbal lore about the importance of honey in making up his medicines. And he is going to nod his head widely, and praise it and the person who discovered it, and its natural curative properties. Did you know that during the American Civil War and during WW1, when doctors ran out of medicine, they asked people or the army suppliers to supply them with honey? This was then placed on the open wounds, so that the infection could be cured or prevented. It is strange to see that the West has forgotten the use of honey as a natural healer. This book is going to tell you all about the use of honey and its benefits in curing various ailments. The author is going to try her best to use commonly obtained ingredients easily available in your nearby market, garden or kitchen itself. Remember that if any remedy calls for warming up the medicine before use, do not heat honey to boiling point. This destroys all its curative properties. Just warm it mildly, for a couple of seconds, and that is going to be enough for the honey's power to incorporate it in the ingredients to make Powerful Heal All. Also, you may find that some of the remedies and recipes ask you to take some precautions when you are eating a medicine made up of honey. This can be as simple as not eating spicy and fatty food. You may be also asked not to eat meat. Honey is without a doubt the best guardian of your health naturally. Ask all those people who have been using honey as a part of their natural diet every day. So if you suffer from any sort of disease, and want to look at the best way in which you can cure it naturally, all you have to do is browse through this book and find how honey is going to protect your health right now.

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Wild Drinks & Cocktails - Emily Han Cover Art

Wild Drinks & Cocktails

Wild Drinks & Cocktails Handcrafted Squashes, Shrubs, Switchels, Tonics, and Infusions to Mix at Home by Emily Han

Create your own handcrafted drinks and cocktails using local, fresh, or foraged ingredients. Tired of boring, artificial, too-sweet drinks? Go wild! It's time to embrace drinks featuring local, fresh, or foraged ingredients. It's easy with Wild Drinks & Cocktails . Using ingredients you can find in your own backyard, farm, or local market, you can create artisan drinks that will leave you feeling refreshed and even revitalized. Learn useful fermentation techniques to make your own kefi,and homemade soda. Brew your own teas, mix your own squashes, shrubs, switchels, tonics, and infusions. You can even use the recipes to create powerful and healthful craft cocktails. Craft drink expert Emily Han creates unique flavors in the 100 drink recipes, each with powerful health benefits, along with a sentimental nod to drinks of another era. Wild Drinks & Cocktails teaches you the techniques you need to know to handcraft your own infused waters, syrups, vinegar drinks, spirits, wines, and sodas. Join the drink renaissance with Wild Drinks & Cocktails. "Emily Han's carefully crafted book, Wild Drinks & Cocktails dispels the common wisdom of great drinks are only to be built by professionals. These simple cocktails are not short of brilliant- from locally-gathered ingredients constructed with our own, very capable hands, no pro's needed!" - Warren Bobrow, author of Apothecary Cocktails, Whiskey Cocktails, and Bitters and Shrub Syrup Cocktails

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Tomatoes - Julia Rutland Cover Art

Tomatoes

Tomatoes 50 Tried & True Recipes by Julia Rutland

The Cookbook for Enjoying Summer’s Quintessential Food Easy to grow and delicious to eat, tomatoes can be enjoyed raw and are commonly cooked in recipes. Ranging from the size of a grape to that of a softball, tomatoes provide a sweet, tangy flavor, perfect for salads, appetizers, beverages, pasta, and more. Tomatoes is a cookbook by Julia Rutland that features 50 easy recipes geared for busy cooks who enjoy great flavor. The author is a professional writer, recipe developer, recipe tester, food stylist, and television/media demonstrator, so you can be certain that every recipe is a crowd-pleaser! The book’s full-color photography adds to the enjoyment of cooking. Plus, an entire chapter is devoted to growing tomatoes in your own plot or container garden—with expert tips from a master gardener. Julia further provides plenty of useful information on buying tomatoes and a rundown of the different types available. People love tomatoes because they flavor so many of our favorite dishes: pizza, salsa, spaghetti, BLTs—and, of course, the Bloody Mary. Add Tomatoes to your cookbook collection, and savor this wonderful variety of delectable dishes.

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Maple Syrup - Corrine Kozlak Cover Art

Maple Syrup

Maple Syrup 40 Tried and True Recipes by Corrine Kozlak

Bring the Flavor of Maple Syrup Beyond Breakfast! Easy to find and easy to make, maple syrup is one of nature’s sweetest treats. It is widely known as a sugary breakfast condiment for pancakes, waffles, and more—and it is enjoyed daily in homes across the country. Maple Syrup is a cookbook by Corrine Kozlak that features 40 easy recipes geared for busy cooks who enjoy great flavor. The author has compared, tested, and tasted every recipe. From drinks and desserts to breads, meats, and vegetables, the options presented here will become instant family favorites, prepared time and again. Kevin Ramos’s full-color photography of every dish adds to the enjoyment of cooking. Plus, “do it yourself” instructions for maple syruping make this collection of recipes even more useful. People love maple syrup because the flavor and the aroma connect them to loved ones and special memories. It reminds them of sitting at the breakfast table, savoring bite after bite of Mom’s fresh flapjacks. Add Maple Syrup to your cookbook collection, and relish this wonderful variety of delicious dishes.

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Eggs - Julia Rutland Cover Art

Eggs

Eggs 50 Tried & True Recipes by Julia Rutland

Create wholesome meals with this egg-themed cookbook, featuring 50 recipes complemented by full-color photographs of each dish. Whether you prefer your eggs fried or scrambled, boiled or poached, you’ve undoubtedly enjoyed the distinguishable taste of the yolk paired with the whites’ mild flavor. Packed with protein, eggs are the perfect breakfast food—yet we can make them an integral part of every meal. Eggs is a cookbook by Julia Rutland that features 50 recipes—from beverages and breads to soups and entrees—for cooks who enjoy great flavor. The author is a professional writer, recipe developer, recipe tester, food stylist, and television/media demonstrator, so you can be certain that every dish is a crowd-pleaser! The book’s full-color photography adds to the enjoyment of cooking. Plus, an introduction to the types of eggs along with basic tips on cooking eggs help to ensure that you always prepare them just right. Inside you’ll find: 50 recipes—tested and tasted by the author, a professional food stylist Breakfast, breads, entrees, sides, and more Full-color photography from a professional food photographer BONUS: Introduction to egg types and basic tips for cooking eggs We love eggs because they remind us of eating around the table with family, of baking with parents and grandparents. Add Eggs to your cookbook collection, and take your egg-based dishes to the next level of flavorful goodness.

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