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 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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Seafood Simple: A Cookbook - Eric Ripert Cover Art

Seafood Simple: A Cookbook

Seafood Simple: A Cookbook by Eric Ripert

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

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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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Everything Chocolate - America's Test Kitchen Cover Art

Everything Chocolate

Everything Chocolate A Decadent Collection of Morning Pastries, Nostalgic Sweets, and Showstopping Desserts by America's Test Kitchen

Make your decadent dreams come true with this chocolate-covered collection of more than 200 foolproof recipes that showcase the treasured dessert ingredient--from delicious morning baked goods and pick-me-up treats to rich after-dinner delights for special occasions. Chocolate may be the most universally loved (and craved) flavoring, and Everything Chocolate is the definitive guide to any sweet treat you can imagine featuring it, for any time of day. Wake up with streusel-topped Chocolate-Walnut Muffins that are easy to make or professional-grade Chocolate Croissants when weekend time allows. Pack lunches with pleasing Milk Chocolate Revel Bars or serve Magic Chocolate Flan Cake or Chocolate Pavlova with Berries and Whipped Cream after dinner. Much of why we fall for chocolate is because it brings back memories of candy bar snacks and sneaking just-baked chocolate chip cookies while they're still warm (we have the best recipe). We channel the nostalgia in recipes like Chocolate Fluff Cookies and Frozen Snickers Ice Cream Cake. But chocolate is also a grown-up favorite for black-tie desserts--think low, lush slices like Blood Orange Chocolate Tart or ganache-enrobed Chocolate-Pecan Torte (we'll teach you how to get a perfectly smooth coating). The full range of chocolate recipes is here, avoiding the pitfalls of unbalanced chocolate flavor (too bitter or too sweet) or dry, crumbly baked goods (chocolate contains starch and we've learned how to mind it). Become a home chocolatier by learning all about chocolate nomenclature, how to shop for the best-tasting cocoa powder, when you should use chocolate bars versus chips, decorating dazzling desserts with chocolate, and how to make candies and cookies with shiny, snappy chocolate coatings with our shortcut to tempering.

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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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The Chicken Bible - America's Test Kitchen Cover Art

The Chicken Bible

The Chicken Bible Say Goodbye to Boring Chicken with 500 Recipes for Easy Dinners, Braises, Wings, Stir-Fries, and So Much More by America's Test Kitchen

Poultry enthusiasts unite! ATK has you covered from the basic to the spectacular with 500 recipes that deliver low-key dinners, game-day favorites, simple sandwiches, special-occasion showstoppers, and beyond. You can call chicken a lot of things. Blank canvas, weeknight go-to, lean protein, we've heard it all. But boring? That's where we draw the line. Sure, it might have started to feel a bit redundant. But that's not the chicken's fault. ATK is here with the inspiration you need. It's time those chicken pieces in your freezer got the respect they deserve. Chicken is the go-anywhere, eat-with-anything, highly transformable crowd favorite that always fills the bill. Find exactly what you're looking for (and more!) with a wide breadth of themed chapters, including Easy Dinners, Classic Braises, Breaded and Fried, Pasta and Noodles, Savory Pies and Casseroles, and appliance-specific recipes. There's even a dedicated chapter of recipes for cooking for two. And with an introduction detailing how to prep any chicken part, from pounding breasts and preparing cutlets, to whole bird skills like butterflying or breaking down a chicken, you'll be a poultry pro in no time. Cozy up to succulent roast chickens with sauces made from pan drippings, sink your teeth into the crispiest, crunchiest fried chicken you've ever had, try your hand at sous vide for unbelievably moist chicken, or fire up the grill for anything from kebabs to beer can chicken. Feel like wingin' it? Us too. Our favorite is our game-changing Korean Fried Chicken Wings, double-fried so they stay extra-crispy under their blanket of spicy, salty, slightly-sweet sauce. With over 500 recipes, you could eat chicken every night and never tire of it. (And yes, that's a challenge.)

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The Pocket Rhubarb Cookbook - Nina Mukerjee Furstenau Cover Art

The Pocket Rhubarb Cookbook

The Pocket Rhubarb Cookbook by Nina Mukerjee Furstenau

A handy little cookbook that puts the humble rhubarb in the spotlight.  There's more to rhubarb than you thought. The distinctive plant was initially used as an herbal medicine, and it eventually became a favorite baking ingredient and was known stateside as the "pie plant." Today, it's considered a superfood thanks to its high levels of vitamin C and K and fiber.  In over sixty recipes, food journalist and author Nina Mukerjee Furstenau takes readers on a journey through the extensive applications of the tart red stalk. From classics desserts like strawberry-rhubarb pie to savory main dishes, plus preserves, relishes, and even drinks, the best-dressed member of your garden shines in ways you never would have dreamed of. 

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Super Easy Plant-Based Cookbook - Kathy A Davis Cover Art

Super Easy Plant-Based Cookbook

Super Easy Plant-Based Cookbook Healthy Recipes for One-Pot, 5-Ingredient, 30-Minute, No-Cook Meals by Kathy A Davis

Truly easy plant-based recipes for busy people Unlock the secrets of fast, healthy plant-based meals that are simple to make and use affordable, accessible ingredients. The Super Easy Plant-Based Cookbook makes it easy to eat more whole, plant-based foods. It's packed with 100 recipes that all skip animal products, processed foods, and refined sugar, and use minimal salt and oil. Simple recipes —Explore dishes organized by five easy strategies: one-pot, 5-ingredient, 30 minutes or less, no-cook, and make-ahead meals. Choices for every meal —Discover options for breakfast, lunch, and dinner, along with snacks, appetizers, desserts, and staples like condiments and sauces. Dietary needs, covered —Every recipe in this plant-based cookbook includes nutritional info and labels to indicate gluten-free, nut-free, and soy-free options. For those just starting with plant-based eating, seasoned vegans, or carnivores who simply want to add more veggies to their diet, this plant-based cookbook is here to help.

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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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Vegetables the Italian Way - Giulia Scarpaleggia Cover Art

Vegetables the Italian Way

Vegetables the Italian Way Turning Simple and Fresh into Extraordinary by Giulia Scarpaleggia

Cucina Povera author Giulia Scarpaleggia continues her celebration of the soul of Italian cooking with a beautiful and delicious focus on vegetables. Italians have a gift for making vegetables shine. It’s about simplicity, balance, and an instinctive understanding of flavor to get the best out of each vegetable, whether it’s eaten fresh along with a squeeze of lemon and a sprinkle of salt or roasted slowly with a drizzle of olive oil and a handful of fresh herbs. This deep-rooted practice of simplicity comes from Italy’s cucina povera where seasonal vegetables dishes are nourishing everyday meals.    The recipes in this book are the creations of Giulia Scarpaleggia (@julskitchen) and celebrate cucina casalinga—Italian home cooking. They include some of Italy’s most iconic dishes like Eggplant Parmesan, Panzanella Salad, and Sicilian Caponata, as well as regional favorites like Braised Artichokes and Fennel Gratin. With enticing photographs from the Italian garden and countryside, the book is as much a pleasure to look at as it is to cook from.            

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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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The Vegetable Butcher - Cara Mangini Cover Art

The Vegetable Butcher

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

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

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The Animal Farm Buttermilk Cookbook - Diane St. Clair Cover Art

The Animal Farm Buttermilk Cookbook

The Animal Farm Buttermilk Cookbook Recipes and Reflections from a Small Vermont Dairy by Diane St. Clair

"Through her recipes, devoted entirely to what she describes as the 'elixir of the human race,' Diane draws you into the rhythms of life on a farm." —Thomas Keller, The French Laundry For anyone who's enjoying a return to real food, true buttermilk remains one of the great, undiscovered pleasures. Many people enjoy organic produce, grass-fed meats, and artisan breads, but "real" dairy has been slower to reach a wide market. In fact, dairy products have long been pasteurized and homogenized into bland tastelessness, with no regard to where the product came from or how it was made. On Animal Farm in Orwell, Vermont, Diane St. Clair takes butter and buttermilk production to a new level.  The Animal Farm Buttermilk Cookbook  explains her techniques, from animal husbandry and land management, to her creamery processes. Here you'll learn how to make your own butter and buttermilk at home, and then experiment with the fabulous ways in which buttermilk enhances food flavors and textures. You'll also find practical but unique recipes for using buttermilk—everything from buttermilk doughnuts dipped in maple syrup, to salmon chowder, buttermilk ricotta gnocchi, and harissa buttermilk salad dressing. Families will love the buttermilk béchamel pizza, the spicy buttermilk gingerbread, and pork chops smothered in buttermilk sauce. Buttermilk is not just for waffles anymore—although the best waffle recipe you'll ever find is in this book! "This book beautifully shares both her life as a dairy farmer and artisan, and many of her incredible recipes, and will have you seeking out great buttermilk to cook and bake all year round." —Barbara Lynch, James Beard Award–winning chef

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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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The Ramen Reinvented Cookbook - Cheap Noodle Hacks That Actually Taste Amazing - Emiko Hanari Cover Art

The Ramen Reinvented Cookbook - Cheap Noodle Hacks That Actually Taste Amazing

The Ramen Reinvented Cookbook - Cheap Noodle Hacks That Actually Taste Amazing by Emiko Hanari

The Ramen Reinvented Cookbook - Cheap Noodle Hacks That Actually Taste Amazing Who says ramen has to be boring? Forget bland, packet-only noodles—this cookbook takes your humble ramen and transforms it into gourmet-worthy, budget-friendly meals that will leave you craving more. Whether you're a busy student, a budget-conscious home cook, or just someone who loves experimenting in the kitchen, this book will show you how to turn instant noodles into irresistible dishes. Packed with classic ramen bowls, quick upgrades, creative stir-fries, hearty meat and seafood variations, vegetarian & vegan options, and even surprising ramen desserts , this cookbook proves that ramen is anything but ordinary. With easy-to-follow recipes, flavor-balancing tips, and budget-friendly hacks, you'll never look at a packet of noodles the same way again. Inside, You'll Find: •A flavorful journey through the history and evolution of ramen •Simple tricks to elevate instant noodles into restaurant-quality meals • Classic ramen bowls like Shoyu, Miso, Tonkotsu, and Curry Ramen • Quick & Easy Ramen Hacks —from Garlic Butter Ramen to Cheesy Ramen Bake • Vegetarian & Vegan favorites such as Sesame Tahini Ramen and Coconut Curry Vegan Ramen • Protein-packed bowls for meat lovers and ocean-inspired seafood ramen creations •Refreshing cold & salad-style ramen perfect for hot days • One-pan stir-fries and snackable ramen bites •Even dessert twists like Ramen Churros, Matcha Cookies, and Sweet Coconut Ramen Pudding •Tips on nutrition, budgeting, storing, reheating, and pairing ramen Turn every bowl into a masterpiece and discover how affordable comfort food can be absolutely unforgettable. If you love ramen, this cookbook belongs in your kitchen!

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Whole Beast Butchery - Ryan Farr & Brigit Legere Binns Cover Art

Whole Beast Butchery

Whole Beast Butchery The Complete Visual Guide to Beef, Lamb, and Pork by Ryan Farr & Brigit Legere Binns

DIY fever + quality meat mania = old-school butchery revival! Artisan cooks who are familiar with their farmers market are now buying small farm raised meat in butcher-sized portions. Dubbed a rock star butcher by the New York Times, San Francisco chef and self-taught meat expert Ryan Farr demystifies the butchery process with 500 step-by-step photographs, master recipes for key cuts, and a primer on tools, techniques, and meat handling. This visual manual is the first to teach by showing exactly what butchers know, whether cooks want to learn how to turn a primal into familiar and special cuts or to simply identify everything in the case at the market.

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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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Cheese, Illustrated - Rory Stamp Cover Art

Cheese, Illustrated

Cheese, Illustrated Notes, Pairings, and Boards by Rory Stamp

A true celebration of cheese, this illustrated book features 50 cheeses from around the world, along with interesting tidbits, tips for enjoying them, and ways to create unique cheese plates for any palate. This delightful love letter to cheese is a delicious companion for any cheese lover and covers everything from favorite standbys (Brie, Cheddar, Gouda) to European delicacies (Manchego, Tallegio, and Tomme de Savoie). Each of the 50 cheeses is accompanied by a sophisticated illustration along with history, tasting notes, and pairing suggestions. Cheese, Illustrated also includes plenty of cheese plate suggestions from around the world, with helpful tips for creating delicious boards featuring a variety of cheese styles. Whether you're looking for a special cheese to savor, several options to share with friends, or just a new way to enjoy one of the world's most perfect foods, this book is just the thing – alongside a cheese knife, of course. CHEESE IS FOREVER: A perennial favorite, cheese is both a comfort food and a way to try new things. It's a favorite snack, a staple for easy meals, a treat to enjoy just for yourself, or a bite to share with others. This book celebrates all kinds of cheeses, from the well-loved to the almost unknown, and offers plenty of delicious ways to enjoy them for years to come. MAKES A STATEMENT: Whether it's displayed on a coffee table next to a candle and some comfy throws, propped up next to a cheese board shared with friends, or arranged with other cookbooks on a shelf, this beautifully illustrated book is just as fun to look at as it is to read. EVERYONE LOVES CHEESE: There's a reason cheese is one of the most popular foods in the world, and this book embraces the timeless appeal that cheese offers to everyone, from the mac and cheese lover to the cultured blue cheese enthusiast. With 50 cheeses to learn about and enjoy, plus cheese boards and pairing suggestions to try and share, there's something here for every palate. Perfect for: cheese lovers of all ages; people looking for a sweet hostess, birthday, or holiday gift for a cheese fanatic; fans of cook's illustrated-style food illustration

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Vegetables - Sophie Grigson Cover Art

Vegetables

Vegetables by Sophie Grigson

A definitive guide to cooking with vegetables, with essential information on buying, preparing and cooking the vast range now available, from one of the most trusted and knowledgeable cookery writers working today. With more access to quality vegetables than ever before through organic boxes, farmers’ markets and a greater range in supermarkets, more and more of us are moving vegetables centre-stage in our cooking. Sophie Grigson shows that whether we eat fish and meat, or are a vegetarian, vegetables are no longer just an accompaniment. Organised according to vegetable type, Vegetables is packed with information and personal anecdotes from Sophie – from her tips on how to buy Jerusalem artichokes to her passion for hard–to–find chervil root – together with advice on how to buy, prepare and cook each type of vegetable. A range of recipes showcase each particular vegetable, from Wild Garlic and New Potato Risotto to Japanese Cucumber Salad to Crisp Slow-Roast Duck with Turnips. Recipes encompass the familiar as well as the more innovative, with both vegetarian, meat and fish dishes fully represented, ranging from soups and starters to full-blown main courses. This definitive book is a great read as well as a recipe source book that is deserving of a place on every cook’s shelf. Includes: ROOTS – from Jerusalem artichokes to yams, including potatoes and carrotsSHOOTS AND STEMS – from asparagus to fennelFRUIT – from aubergine to tomatoesSQUASHES – from cucumber to winter squashesPEAS AND PODS – from bean sprouts to peasONION FAMILY – from leeks to onionsFLOWERS AND BRASSICAS – from globe artichokes to cauliflowerGREEN AND LEAFY – from pak choi to spring greensSALAD LEAVES – from watercress to purslane Reviews “A definitive work from a totally reliable food writer that deserves to become a classic.” The Bookseller ‘If you love cooking and eating your vegetables as much as you love growing them, you’ll be delighted with this book.’ – Organic Gardening magazine Reviews for First-time Cook: ‘Great step-by-step visual guides…a perfect entree into the world of cooking’. Independent on Sunday ‘Friendly and chatty, Sophie Grigson is the cook any beginner should have by their side.’ Good Food magazine ‘Gorgeous recipes from the start.’ – Time Out About the author Sophie Grigson is synonymous with great food, often using new and exciting ingredients in simple, easy dishes. Her TV career began in 1993 with the award-winning 12-part series ‘Grow Your Greens, Eat Your Greens’ for Channel 4. She writes regular features for several magazines and newspapers, including BBC Good Food and Country Living Magazine and has been awarded the Guild of Food Writers Cookery Journalist Award. Sophie is the author of many successful books. She has two children and lives in Oxford.

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For the Love of Lemons - Letitia Clark Cover Art

For the Love of Lemons

For the Love of Lemons Italian-inspired, Sweet and Savoury Recipes by Letitia Clark

" For the Love of Lemons is a joy to read and cook from." - Stanley Tucci "This is a book to keep by your bedside to remind you of the zest of life on dull days or in your kitchen for year-round lemony inspiration." - Bee Wilson Sweet, sour, sharp and bitter, lemons provide colour, zest and joy on even the darkest of days. From crisp summer salads to deliciously do-able pasta dishes and indulgent sweet delights, For the Love of Lemons celebrates the versatility of this much-loved citrus fruit. Seamlessly weaving history, anecdote and stories, as well as ways to use lemons outside the kitchen, bestselling author Letitia Clark dives into the enchanting world of lemons with a vibrant collection of Italian-inspired recipes that includes dishes such as Lemony Burrata with Spring Vegetables and Pistachio Pesto, Creamy Lemon and Mascarpone Carbonara, Chicken with Lemon, Saffron and Artichokes and Lemon Tiramisu. Complete with beautiful location photography throughout, it showcases the unrivalled ability of lemons to bring freshness and zing to your cooking. Praise for Letitia’s Previous Books : Reading Letitia Clark’s Bitter Honey: Recipes and Stories from the Island of Sardinia feels like being on the loveliest holiday... a beautiful book, infused with the spirit of place, and love for good, simple food. - Nigella Lawson Just lovely. Fans of the Italian South will love particularly. - Marina O’Loughlin Wild Figs & Fennel. This would be at home in the Romance section of the bookshop if it wasn’t so well written. Letitia Clark proves an expert guide to Sardinia, detailing the local dishes, customers, and ingredients… - Niki Segnit One of the most exciting cookbooks of this year. The writing, photo, design and most importantly the recipes are all outstanding. One that you will read cover to cover and also cook from. - Olia Hercules

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Sesame - Rachel Simons Cover Art

Sesame

Sesame Global Recipes + Stories of an Ancient Seed [A Cookbook] by Rachel Simons

A clear, approachable guide to the world of sesame, from halva, tahini, and sesame oil, to togarashi, gomasio and furikake, with 80+ vegetarian-forward recipes, from the founder of popular tahini outfit Seed+Mill in New York’s historic Chelsea Market. ONE OF EPICURIOUS ’S BEST COOKBOOKS OF SPRING With its delicious nutty taste, nutritional density, and long shelf life, the sesame seed is a tiny ingredient with an enormous cultural impact and a deeply rich history. In Sesame , Rachel Simons, co-founder of Seed + Mill, celebrates the evolution, history, and diversity of this classic ingredient. Whether it’s in the form of a seed, tahini (a ground sesame paste), sesame oil, or halva (a delicate, fudge-like candy made from sesame paste), readers will learn to incorporate sesame in 80+ traditional and modern global recipes, including Sweet & Salty Sesame Challah; Pear and Pistachio Breakfast Loaf with Sesame Streusel; Lemony Orecchiette with Sesame Pangrattato; Gomasio-Crusted Salmon Skewers; and Tahini Swirled Pavlova with Labneh, Berries & Halva Flakes. Through vibrant photography, evocative storytelling, and contributions from a slate of noted chefs and food luminaries across the globe, including David Lebovitz, Molly Yeh, Nisha Vora, and Zoë François, Sesame is a loving culinary tribute to the sesame seed: how it has transformed dishes, how it has been translated by different culinary cultures, and how it has tied people and places together through generations.

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

America's Test Kitchen Best Vegetable Recipes

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

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

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

America's Test Kitchen Potatoes 20 Ways

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

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

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Bong Appétit - Editors of MUNCHIES Cover Art

Bong Appétit

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

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

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Chicken 20 Ways - America's Test Kitchen Cover Art

Chicken 20 Ways

Chicken 20 Ways by America's Test Kitchen

This collection is packed with 20 easy-to-make recipes that rely on little more than chicken and pantry staples. You’ll learn how a few flavor-packed ingredients can transform humble chicken into the star of the dinner table. Take our spice-cabinet chicken recipes, which will simplify your grocery shopping—just raid your spice cabinet for three delicious takes on roast whole chicken. Or how about Southern-Style Stewed Chicken and Rice, a comforting one-pot meal that features rice plumped with flavored stock and tossed with tender pieces of shredded chicken? Chicken Mole Poblano surprisingly depends on pantry essentials such as dried chiles, nuts, a handful of common dried herbs and spices, and a bit of chocolate for its deeply complex flavor.

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Spilling the Beans - Julie Van Rosendaal & Sue Duncan Cover Art

Spilling the Beans

Spilling the Beans Cooking and Baking With Beans and Grains Every Day by Julie Van Rosendaal & Sue Duncan

From bestselling author Julie Van Rosendaal and her longtime friend Sue Duncan comes a guide to cooking healthy and delicious meals with beans and grains. With humorous anecdotes and clear, concise instructions, Julie and Sue spill the beans, on beans—from demystifying the process of soaking and cooking dried beans and lentils to telling the truth about beans and flatulence. Gastroenterologist Dr. Guido Van Rosendaal (Julie’s dad!) adds tips about how to get more legumes and whole grains into our everyday diets. Spilling the Beans covers it all, from how to successfully sneak nutritious foods into kid-friendly meals to getting fibre into breads and baked goodies. Also included are detailed descriptions of the varieties of beans (aka legumes and pulses) and grains (barley, bulgar, couscous, quinoa, buckwheat, wheatberries, brown rice, and wild rice), along with tips on how to cook them. Wake up to lentils for breakfast (Cranberry Cornmeal Mini Muffins), or get your dinner party guests talking about beans as a dessert (Black Bean Brownies). Whether you are a long-time legume lover or just starting your affair with beans, everything you need to know about them is here in this beautifully designed epub for the Apple ipad.

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The Kosmic Kitchen Cookbook - Sarah Kate Benjamin & Summer Ashley Singletary Cover Art

The Kosmic Kitchen Cookbook

The Kosmic Kitchen Cookbook Everyday Herbalism and Recipes for Radical Wellness by Sarah Kate Benjamin & Summer Ashley Singletary

With over 75 nourishing recipes and herbal remedies, this cookbook and seasonal guide to wellness pays homage to the ancient wisdom of the elements. Turn your kitchen into a healing sanctuary! This cookbook will help you identify your unique constitution based on the five elements—earth, water, fire, wind, and ether. Use that insight to design an everyday wellness practice with nourishing meals, healing herbs, and self-care rituals. Tapping into these elements is at the heart of all traditional medicines—Ayurveda, Western Herbalism, and Chinese Medicine—and it is the key to discovering your most vibrant self.      Discover the power of herbalism and the elements to feel balanced and well from season-to-season. With simple spices and healing herbs, you‘ll feel confident creating remedies that support mental clarity, enhanced digestion, a relaxed nervous system, and promote an overall radiance. From cleansing tonics like Roasted Dandelion Chai or Hibiscus Punch with Schisandra Salt to rejuvenating classics like Kitchari with Golden Ghee or Tumeric Congee, you'll find transformative recipes and uses for adaptogenic herbs to restore and find balance every day.

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Clean Eating for Beginners - Isadora Baum Cover Art

Clean Eating for Beginners

Clean Eating for Beginners 75 Recipes and 21-Day Meal Plan for Healthy Living by Isadora Baum

Get a fresh start on your health with this beginner-friendly guide to clean eating Adopting a clean eating lifestyle is a powerful choice for boosting your health—but it can be hard to know where to start. Clean Eating for Beginners is your guide to unlocking renewed energy, a stronger immune system, and more. This healthy cookbook makes it easy for anyone to transition to a cleaner, minimally processed, and nutrient-filled way of eating. The recipes are perfect for weeknight meals, have short ingredient lists, and include meal prepping tips. 21-day starter plan —Get in the habit of eating clean with a complete three-week meal plan that includes shopping lists and info on prepping ahead. Wholesome recipes —Dig in to breakfasts, main courses, snacks, and desserts—many of which are dairy-free, gluten-free, nut-free, vegetarian, or vegan. Everyday tips and advice —Find expert guidance for stocking your pantry, finding alternatives for favorite ingredients, and choosing dishes when you're eating out. Start feeling good about fueling your body and mind with this beginner-friendly choice in clean eating cookbooks.

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Coastal Harvest - Taku Kondo Cover Art

Coastal Harvest

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

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

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Casero - Jesús Sánchez Cover Art

Casero

Casero by Jesús Sánchez

El libro de cocina casera del gran chef Jesús Sánchez, galardonado con tres estrellas Michelin.  Casero es un homenaje a la auténtica cocina de casa que rinde tributo a las madres, padres, abuelos y abuelas que han mantenido viva la tradición culinaria en el hogar. Recetas que evocan recuerdos de sabores archivados en nuestra memoria, interpretando el recetario tradicional de manera sencilla y contemporánea. Y es más que un libro de recetas, mucho más; es una gran invitación a crear y compartir momentos en torno a la mesa, donde cada plato es una expresión sincera de cariño y dedicación. Inspirado en las raíces del autor y su pasión por la cocina, cada página del libro nos transporta a su infancia, donde la cocina era el corazón de su hogar. Desde los espárragos de primavera hasta los pimientos asados en las brasas del otoño, esta obra es un viaje emocional a través de los sabores que han marcado la vida de Jesús Sánchez. Ideal para aquellos que buscan disfrutar de la excelencia en los productos y la creatividad en la cocina, Casero promete ser una fuente de inspiración para cualquier amante de la buena comida que quiera llevar los sabores de un chef con tres estrellas Michelin a su propia cocina… para preparar con la gorra.

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Ridiculously Tasty Meatballs: Quick, Easy, and Perfect for the Whole Family - Monika Shah Cover Art

Ridiculously Tasty Meatballs: Quick, Easy, and Perfect for the Whole Family

Ridiculously Tasty Meatballs: Quick, Easy, and Perfect for the Whole Family by Monika Shah

A mouthwatering collection of meatball recipes that will wow everyone at your table. Ridiculously Tasty Meatballs is your ultimate guide to creating tender, flavorful meatballs with minimal effort and maximum flavor! Whether you're a fan of classic comfort foods or love trying bold new flavors, this book offers something for everyone. Inside, you'll find: Beef Meatballs – From Italian classics to smoky BBQ delights Turkey Meatballs – Light, healthy, and bursting with flavor Chicken Meatballs – Fresh, zesty, and perfect for any meal Pork Meatballs – Sweet, savory, and downright irresistible Lamb & Seafood Meatballs – Bold, exotic, and packed with global flair Plus, you'll discover tips on batch cooking, freezer-friendly instructions, and creative ways to serve meatballs with the right sauces, grains, and veggies. Whether you're whipping up a quick dinner, meal-prepping for the week, or hosting a party, these recipes are guaranteed to please! Get ready to transform simple ingredients into delicious, crowd-pleasing meals. Ridiculously Tasty Meatballs makes every bite unforgettable!

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Ultimate Dry Mix Pantry Cookbook - Laura Rebecca Cover Art

Ultimate Dry Mix Pantry Cookbook

Ultimate Dry Mix Pantry Cookbook 150+ Budget-Friendly Homemade Recipes with 30-Day Meal Plan by Laura Rebecca

Ultimate Dry Mix Pantry Cookbook: 150+ Budget-Friendly Homemade Recipes with 30-Day Meal Plan Take control of your kitchen, reduce grocery costs, and make mealtime easier with Ultimate Dry Mix Pantry Cookbook. Whether you're feeding a family, cooking on a budget, or simply looking for smarter ways to stay organized, this practical guide shows you how to build a pantry filled with homemade dry mixes that save time, reduce waste, and simplify everyday cooking. Inside, you'll discover more than 150 homemade mix recipes for breakfasts, breads, soups, stews, dinners, snacks, baked goods, seasoning blends, and convenience foods. Instead of relying on expensive store-bought products, you'll learn how to create your own pantry staples using affordable ingredients you can prepare in advance and store for future use. You'll also find step-by-step guidance for organizing a dry mix pantry, buying ingredients in bulk, storing foods properly, maximizing shelf life, and creating reliable meal systems that work for busy households. The included 30-day meal plan helps you put everything into action with practical menus, shopping strategies, and time-saving routines. Whether you're a beginner looking to save money or an experienced home cook wanting a more efficient kitchen, this cookbook provides the tools, recipes, and confidence to transform simple pantry staples into delicious homemade meals every day. Discover how a well-stocked pantry can help you spend less, waste less, and enjoy more homemade food with less effort.

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Coastal Kitchen - Jenny Shea Rawn Cover Art

Coastal Kitchen

Coastal Kitchen Nourishing Seafood Recipes for Everyday Cooking by Jenny Shea Rawn

Welcome to Coastal Kitchen. If you are a lover of seafood, the ocean, and all things coastal living, you’ve come to the right place. Coastal Kitchen unlocks the mystery of the sea–– taking the guesswork out of seafood. Jenny Shea Rawn makes it easier for you to select, prepare and cook seafood so that you can create simple, yet elevated, nourishing and healthy seafood meals in your own kitchen. Throughout these pages are seafood tips and tricks, 120+ simple recipes for everyday cooking, and some new and unique ways of serving up seafood -- hello seacuterie boards! Plus, Coastal Kitchen answers the most common questions about seafood. Come along on a few New England based tours -- a scallop fishing boat, oyster farm, a mussel fishing vessel and cranberry bog -- so you can see the food at its source. Whether you live by the sea or just hold the sea close to your heart, Coastal Kitchen will inspire you in the kitchen.

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Cooking Wild - John Ash & James O. Fraioli Cover Art

Cooking Wild

Cooking Wild More than 150 Recipes for Eating Close to Nature by John Ash & James O. Fraioli

To eat wild foods, you needn't crawl through the forest or hunt your own game. Many wild foods are as close by as your local supermarket. But this doesn't mean that wild foods aren't worth the hunt. This book takes a big view of "wild," including recipes and information on both foraged, uncultivated foods as well as looking at the progeny of wild foods more conveniently found for sale alongside their conventional cousins. Increasingly Americans are concerned about where their food comes from, how it's produced, packaged, and marketed. Heritage breeds, paleo diets, farmers' markets, and environmental and climate concerns all point to increased interest in foods that are as natural and un-manipulated (read: healthy) as they can be. Plants, seafood, meat, and birds are all covered in more than 150 recipes, and will serve as a historical, agricultural education for your kitchen.

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Death by Chocolate Cakes - Marcel Desaulniers Cover Art

Death by Chocolate Cakes

Death by Chocolate Cakes An Astonishing Array of Chocolate Enchantments by Marcel Desaulniers

In this scrumptious collection, revered chef Marcel Desaulniers serves up some of his most sinful, most seductive chocolate creations ever. An astonishing array of chocolate lovers from the "guru of ganache".

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The Meat Cookbook - Nichola Fletcher Cover Art

The Meat Cookbook

The Meat Cookbook Know the Cuts, Master the Skills, over 250 Recipes by Nichola Fletcher

With this definitive guide to cooking meat, choose the best cuts, perfect your prep, and rustle up delicious dishes with confidence. Discover why cuts matter, how to recognize top-quality meat, why well-raised meat tastes better, and reliable checking methods to know when meat is cooked. Get the best from your meat with step-by-step preparation and cooking techniques, and learn butchery skills you can practice at home. Cook more than 250 of the world's best poultry, pork, beef, lamb, game, and offal dishes such as Jamaican jerk chicken, Portuguese pork with clams, Kerala beef, and saddle of roe venison with celery root purée. All the recipes include timing and temperature charts for perfect results every time, as well as expert advice on pairing meats with other foods for exciting flavor combinations. Become a master of meat with The Meat Cookbook.

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Forest + Home - Spencre McGowan Cover Art

Forest + Home

Forest + Home Cultivating an Herbal Kitchen by Spencre McGowan

Forest + Home connects you with nature through your kitchen, no matter the size or location. This is a book that inspires and ignites the palette while nourishing the soul; it shares food that both feeds and heals the body. Discover the world of plants through food with cook and certified herbalist, Spencre McGowan, author of Blotto Botany: A Lesson in Healing Cordials and Plant Magic . Organized by season, the recipes are designed to meet the natural move­ment of time and the world we inhabit. They include: Nettle Pasta with special healing qualitiesRose Petal Lemonade with the benefits of a herbal punchRoasted Asparagus with Chamomile and Ghee to soothe your nervesNo-Bake Peanut Butter–Reishi Cookies incorporates healing mushroomsDandelion Pesto helps get your digestive groove onLemon Balm Mojito for a refreshing way to chill out Through personal stories and photography, explore the icy mountains of Montana and the wild seashores of Maine and Nantucket. With a focus on simplicity, no dish in this book requires one to be an experienced chef, possess a knowl­edge of medicinal herbalism, or own expensive kitchen tools. In addition to a foreword by bestselling author Hilarie Burton Morgan, the book includes glossaries of kitchen and medicinal herbs; an exploration of adaptogenic herbs and edible flowers; and information on sourcing, growing, drying, and storing your own herbs. Forest + Home is a love letter to our environment, encour­aging us to reflect on the things we feel when we are connected to nature and the things we take home with us.

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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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Fish - Sophie Grigson & William Black Cover Art

Fish

Fish by Sophie Grigson & William Black

'Initially I was surprised by just how little time it takes to cook fish. Sometimes seconds will do, and you seldom need to spend more than a few minutes when cooking a fillet of fish. Yes, precision is vital to avoid overcooking, but quite honestly there is no great mystery to it.' Originally published in 1998 and shortlisted for the Best Food Book in the 1999 Glenfiddich Food and Drink Awards, FISH has now been fully updated by Sophie Grigson. In FISH , Sophie creates accessible modern-day recipes for both the novice and the experienced cook. From Halibut with Welsh Rarebit Crust and Maryland Crabcakes, to Greek Octopus and Red Wine Stew and Lobster Thermidor, there are recipes for all tastes - plus helpful tips on buying, storing and preparing fish from William Black. This is the only book you will ever need on fish and fish cookery.

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Cooking With Herbs - Valerie Ferguson Cover Art

Cooking With Herbs

Cooking With Herbs Bring Distinctive Fresh Tastes To Your Food With The Fragrance Of Herbs by Valerie Ferguson

Enjoy the distinctive taste of fresh herbs in your cooking, with this collection of 30 fabulous herb-filled recipes. Herbs add taste and aroma to a variety of dishes, from soups and appetizers to fish, chicken, meat, vegetarian dishes, salads, desserts and drinks. This book shows you how to use them to their full potential, whether picked from the garden, bought fresh from the supermarket, or used in dried form. A concise illustrated guide provides an at-a-glance directory of common culinary herbs, plus useful techniques such as chopping, freezing and drying. The recipes include delights such as Fillets of Haddock Baked with Thyme & Garlic, and Herb Garden Dressing. With 100 photographs, this is a handy book for cooks who like to prepare fresh and fragrant food. This book is part of the Cook’s Kitchen Series, and has been written by a professional chef and all the recipes have been properly tested in our chef’s own kitchen. Ingredients are measured out in metric and imperial and US cup measures are also included.

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Mastering Pasta - Marc Vetri & David Joachim Cover Art

Mastering Pasta

Mastering Pasta The Art and Practice of Handmade Pasta, Gnocchi, and Risotto [A Cookbook] by Marc Vetri & David Joachim

The award-winning master of Italian cuisine shares his vast knowledge of pasta, gnocchi, and risotto in this inspiring, informative primer featuring expert tips and techniques, and more than 100 recipes. “The bible of all things pasta.”—Michael Symon, chef, restaurateur, television personality, and author In Mastering Pasta, Marc Vetri’s personal stories of travel and culinary discovery in Italy appear alongside his easy-to-follow, detailed explanations of how to make and enjoy fresh handmade pasta. Whether you’re a home cook or a professional, you’ll learn how to make more than thirty different types of pasta dough, from versatile egg yolk dough, to extruded semolina dough, to a variety of flavored pastas—and form them into shapes both familiar and unique. In dishes ranging from classic to innovative, Vetri shares his coveted recipes for stuffed pastas, baked pastas, and pasta sauces. He also shows you how to make light-as-air gnocchi and the perfect dish of risotto. Loaded with useful information, including the best way to cook and sauce pasta, suggestions for substituting pasta shapes, and advance preparation and storage notes, Mastering Pasta offers you all of the wisdom of a pro. For cooks who want to take their knowledge to the next level, Vetri delves deep into the science of various types of flour to explain pasta’s uniquely satisfying texture and how to craft the very best pasta by hand or with a machine. Mastering Pasta is the definitive work on the subject and the only book you will ever need to serve outstanding pasta dishes in your own kitchen.

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

Via Carota

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

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

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

How to Cook the Finest Things in the Sea

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

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

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Best-Ever Burgers - Valerie Ferguson Cover Art

Best-Ever Burgers

Best-Ever Burgers A Sizzling Selection of Tempting Recipes for Your Grill or Kitchen by Valerie Ferguson

Create the tastiest burgers ever with this sensational collection of over 30 quick and easy recipes. Hamburgers have become one of the world’s best-loved meals. Yet there is a huge difference between the patties in fast-food outlets and the succulent home-made variety. The recipes in this book are filling, nourishing and delicious, and they range from chicken, lamb and fish to those made with nuts and pulses, as well as the original beef burger. Additional ingredients such as cheese, herbs, spices and dried fruits are incorporated, and many recipes include tasty sauces and relishes. The clear instructions will ensure success every time. From Teriyaki Chicken Burgers and Smoked Fish Burgers, to Minted Lamb Burgers and Tex-Mex Burgers, this book demonstrates the endless versatility of a classic food. Part of the Cook’s Kitchen Series, this book has been written by a professional chef and all the recipes have been properly tested in our chef’s own kitchen. Ingredients are measured out in metric and imperial and US cup measures are also included.

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Hot & Spicy - Valerie Ferguson Cover Art

Hot & Spicy

Hot & Spicy Sizzling Recipes to Fire Up Your Cooking and Wake Up Your Tastebuds by Valerie Ferguson

Here’s how to put the zest into your cooking with red-hot spicy-filled recipes for every occasion.  In all their forms, spices lend richness, heat and complexity to every food imaginable. From the sun-drenched Caribbean to the bustling food stalls of Thailand, ‘hot and spicy’ defines good eating for millions of people. Within the pages of this book, you will find an exhilarating collection of recipes from all four corners of the world, from the fiery heat of Jamaican Spiced Cod Steaks, to the eye-watering North African Vegetable Couscous with Saffron & Harrisa. Every dish is explained step by step, so it is easy to achieve perfect results. With 30 recipes and 50 vibrant photographs, this sizzling collection will delight everyone who loves tasty food. Part of the Cook’s Kitchen Series, this book has been written by a professional cook and all the recipes have been properly tested in her own kitchen. Ingredients are measured out in metric and imperial and US cup measures are also included.

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The Epic History of Macaroni and Cheese - Karima Moyer-Nocchi Cover Art

The Epic History of Macaroni and Cheese

The Epic History of Macaroni and Cheese From Ancient Rome to Modern America by Karima Moyer-Nocchi

Today, macaroni and cheese is the ultimate comfort food, a staple of weeknight dinners, family gatherings, and Soul Food restaurants. Humble though the dish may seem, its history is filled with surprising twists and turns. Renaissance cardinals and popes dined on elaborate pasta-and-cheese concoctions laced with costly spices. In the eighteenth century, wealthy young Englishmen made macaroni a symbol of continental sophistication. Black women, whose contribution has long been overshadowed, played a crucial role in establishing the dish as an American tradition from the nation’s founding through the Civil Rights Movement. This book is a delectable history of macaroni and cheese, tracing an extraordinary journey of cultural exchange and social change. Karima Moyer-Nocchi reveals the religious, political, and industrial forces that shaped its evolution alongside stories of the unsung figures who crafted the dish as we know it today: enslaved cooks who preserved and adapted traditions, immigrant chefs who introduced new variations, and practical homemakers looking to nourish their families with an affordable meal. She emphasizes the adaptability of macaroni and cheese, which in different times has served as both an indulgence on the elite table and sustenance to those struggling to survive, crossing borders, social classes, and cultural divides. Deeply researched and rich with enticing details, this book uncovers the creativity and resilience that brought a beloved food to our tables. The Epic History of Macaroni and Cheese also shares centuries of recipes—from ancient Roman authors to celebrity chefs, reworked for modern kitchens—that provide a hands-on way to experience the evolution of this iconic dish.

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Great Chicken Dishes - Valerie Ferguson Cover Art

Great Chicken Dishes

Great Chicken Dishes Deliciously Different Ways with This Most Versatile of Ingredients by Valerie Ferguson

Feast on a delectable range of tempting poultry recipes with this step-by-step cookbook. Chicken is popular worldwide – it is tender and tasty, and adapts beautifully to many cooking methods. This useful little book provides more than 25 recipes for chicken dishes from around the globe. Try Indonesian-style Satay Chicken, Chicken & Buckwheat Noodle Soup, Corn-fed Chicken Salad, Chicken Veronique, or Chicken en Croute. There are photographs throughout and an illustrated guide to the different cuts of chicken. With plenty of tips and variations, here is a practical guide full of delicious dishes.  Part of the Cook’s Kitchen Series, this book has been written by a professional chef and all the recipes have been properly tested in our chef’s own kitchen. Ingredients are measured out in metric and imperial and US cup measures are also included.

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DIY Nut Milks, Nut Butters & More - Melissa King Cover Art

DIY Nut Milks, Nut Butters & More

DIY Nut Milks, Nut Butters & More From Almonds to Walnuts by Melissa King

Over fifty recipes for creamy, velvety taste treats made with almonds, cashews, hazelnuts, and more: "The perfect guide to homemade nutty goodness." — Portland Press Herald DIY Nut Milks, Nut Butters & More brings nut power to the people with more than fifty recipes for homemade nut milks and butters—along with delicious, whole-food snacks and desserts that put them to use. You'll even find tasty ideas for using the leftover nut pulp! Discover all sorts of goodies inside, including: ·Strawberry Brazil Nut Milk ·Rich and Creamy Pistachio Butter ·Chocolate Hazelnut Spread ·Almond Butter and Jelly Muffins ·Peanut Butter Cup Granola ·Salted Honey Cashew Truffles ·Tropical Protein Smoothie ·Chocolate Peanut Butter Chunk Ice Cream These decadent-yet-doable recipes use simple ingredients that are most likely already in your pantry. Even better—every dish is gluten-free and vegan, and most are grain-free, too. Filled with smart advice, helpful tips, and fabulous recipes, this is your ultimate guide to homemade nut milks, nut butters, and beyond. "An essential resource for anyone who wants to eat well, go homemade, and make the most of an amazing ingredient." —Alana Chernila, author of  The Homemade Pantry

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The Pretty Dish - Jessica Merchant Cover Art

The Pretty Dish

The Pretty Dish More than 150 Everyday Recipes and 50 Beauty DIYs to Nourish Your Body Inside and Out: A Cookbook by Jessica Merchant

150 brand-new recipes, party ideas and menus, killer playlists, and inventive beauty projects from How Sweet Eats blogger Jessica Merchant . Jessica Merchant is like your most reliable girlfriend—that is, if your girlfriend was a passionate cook and serious beauty junkie. With her second book, she brings her signature playfulness to the page. It’s filled with 150 brand-new recipes, along with themed menus, party ideas, killer playlists, and inventive beauty projects. She’s the extra hand guiding you in the kitchen giving you the most inventive pizza toppings (crispy kale and summer corn), showing you how to make hibiscus blueberry mint juleps, and telling you the coolest way to make an avocado face mask while you plan your weekly menu on Saturday morning. All her recipes are deliciously indulgent (think: poke tacos, toasted quinoa chocolate bark, pistachio iced latte) and all take 60 minutes or less to make.

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