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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Clean & Delicious - Dani Spies Cover Art

Clean & Delicious

Clean & Delicious Eat Clean and Get Healthy with 100 Whole-Ingredient Recipes by Dani Spies

Eat clean and healthy with over 100 delicious, whole-ingredient recipes from clean eating influencer Dani Spies. Eating clean can be challenging, which is why so many people are big fans of Dani Spies and the Clean & Delicious YouTube channel and website. In Clean & Delicious, Dani simplifies clean eating and shows both beginner and experienced readers how to use whole, clean ingredients and sensible kitchen know-how to make incredible recipes that not only taste amazing, but will help them lose weight and get healthier. With over 100 delicious recipes and loads of cooking and weight loss tips, readers will learn how to source clean ingredients, cook clean, and once and for all remove additives and artificial ingredients from their diets. Also included is practical guidance for eating clean and losing weight, with nutrition information for every recipe. Featuring bright, beautiful photography throughout, Clean & Delicious will show you how to eat clean and get off of the diet bandwagon so you can improve your health and lose weight.  OVER 100 AMAZING RECIPES With recipes for clean breakfasts, lunches, dinners, sides, desserts, and more. HELPFUL GUIDANCE Tips and guidance for eating and cooking clean, sourcing ingredients, meal prepping, and improving your health through clean eating. BEAUTIFUL PHOTOGRAPHY Clean, bright photography and high-quality hardcover binding. 

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Party Popcorn - Ashton Epps Swank Cover Art

Party Popcorn

Party Popcorn 75 Creative Recipes for Everyone's Favorite Snack by Ashton Epps Swank

Seventy-five sweet and savory popcorn recipes to satisfy every craving The days of buying popcorn in those expensive tins are over thanks to Party Popcorn , a book full of popcorn recipes that are incredibly fun and affordable to make at home. With 75 tasty recipes, Ashton Swank offers much more than just the familiar caramel and cheddar flavors. In the savory chapter, Swank includes creations like Pepperoni Pizza, Bacon Teriyaki, and Taco Lime. The sweet options range from Turtle Brownie to Gooey S'mores to Firecracker (which has candy Pop Rocks!). There's also a chapter devoted to popcorn fun for kids and another just for the holidays. Such a wide variety of flavored popcorn means that there's a batch perfect for any occasion. Even better, popcorn is naturally vegan, vegetarian, and gluten-free, a great alternative to unhealthy processed snacks. This vibrant little volume is the definitive popcorn guide.

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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 Encyclopedia of Seasoning - The Coastal Kitchen Cover Art

The Encyclopedia of Seasoning

The Encyclopedia of Seasoning 350 Marinades, Rubs, Glazes, Sauces, Bastes and Butters for Every Meal by The Coastal Kitchen

With 350 recipes for flavor-packed marinades, rubs, glazes, sauces, bastes, and butters, The Encyclopedia of Seasoning will transform any meal.  Craving something spicy or sweet? With 350 chili sauces, citrusy marinades, smoky rubs, and more, you can find something for every appetite. These versatile recipes are perfect for meats, vegetables, and seafood alike. Build your own signature seasonings or mix and match flavor profiles to create mouthwatering dishes. Inside you’ll find: 350 bold seasoning recipes to overhaul your cooking repertoireStunning photography to inspire your next mealTips for pairing flavor profiles and proteins Use these recipes in the kitchen or at the grill to create your own bespoke dishes. From kebabs to smoked fish, roasted veggies, and glazed ribs, deliver maximum flavor with every meal with The Encyclopedia of Seasoning.

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The Pioneer Woman Cooks—The Essential Recipes - Ree Drummond Cover Art

The Pioneer Woman Cooks—The Essential Recipes

The Pioneer Woman Cooks—The Essential Recipes 120 Greatest Hits, New Twists, and Perfected Classics by Ree Drummond

#1 New York Times Bestseller The ninth blockbuster cookbook by #1 New York Times bestselling author Ree Drummond, featuring tested, perfected versions of her all-time favorite, most crowd-pleasing, and timelessly popular recipes—the classics that families turn to every day and year after year. Bestselling author, Food Network personality, businesswoman, and mother of five Ree Drummond has her fair share of dog-eared and oil-splattered recipes in constant rotation. She’s learned a lot since she first started sharing recipes with the world almost twenty years ago, and now when she’s in the kitchen, her main focus is finding ways to make her all-time favorite dishes even more delicious versions of themselves—and to ensure each method is absolutely foolproof. This is a book of everybody’s tried-and-true Ree favorites, but re-examined, re-worked, and made even more perfect than the original, so that Ree's millions of fans (and their families) can share in the delicious results! Ree focuses on her can’t-live-without dishes—those classic favorites that families turn to, week in and week out, no matter the era or generation—and including many dishes that are destined to be classics for years to come. Whether you’re just starting out as a home cook or you’re already a seasoned pro at feeding a family, you’ll love this one stop shop for all the recipes Ree and her family have loved most for the past twenty-five years, made even better this time around. Because if a recipe is worthy of repeating, it’s worthy of perfecting. The Pioneer Woman Cooks: The Essential Recipes serves up dishes for every occasion, including: Even more perfect pancakes, for truly memorable breakfastsMacaroni and cheese, for an indulgent dinner or versatile sideMeatloaf, mastered by Ree for a comforting supperSplendid, simple pot roast, the perfect Sunday dinnerChicken pot pie, for a taste of nostalgiaSublime scalloped potatoes with ham—rich, hearty, and so deliciousClassic pies and cookies for every occasion Alongside these re-tested and revamped classics, you’ll find variations to suit the pickiest palate and offer options for every occasion, like French Dip, Whiskey Carrots, and Chocolate Sheet Cake. And detailed instructions for Roast Chicken, French Fries, and Hard-Boiled Eggs Once and for All will give you the go-to methods you’ll turn to time and again. To take away the guesswork, Ree presents all her recipes with step-by-step photos, her signature style from day one. There are also useful tips and tricks for home cooks who are looking to streamline their meal-prep efforts and revolutionize the time they spend in the kitchen, including Ree’s failsafe tips for getting ahead. With all your very favorite tried-and-true recipes in one spot, figuring out your next meal has never been so easy. If there’s ever been a cookbook Ree considers her recipe bible . . . this is the one!

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The Spice Companion - Lior Lev Sercarz Cover Art

The Spice Companion

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

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

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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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Chasing Flavor - Dan Kluger Cover Art

Chasing Flavor

Chasing Flavor Techniques and Recipes to Cook Fearlessly by Dan Kluger

In his debut cookbook, James Beard Award–winning chef Dan Kluger shares 190 recipes to help home cooks master flavor and technique Dan Kluger, a chef celebrated for his simple yet flavorful food, knows there’s more to mastering cooking than just following directions. So with each of the innovative, elegant recipes in his debut cookbook, he includes a valuable lesson that applies beyond the tasty dish. For example, master the art of mixing raw and cooked versions of the same ingredient while preparing a Sugar Snap Pea Salad with Manchego Vinaigrette.  From homemade pantry items to vegetable mains, meats, and grains, this book is not just sophisticated recipes but a master class of lessons for more flexibility and innovation in the kitchen.

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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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Maple Syrup Cookbook, 3rd Edition - Ken Haedrich & Marion Cunningham Cover Art

Maple Syrup Cookbook, 3rd Edition

Maple Syrup Cookbook, 3rd Edition Over 100 Recipes for Breakfast, Lunch & Dinner by Ken Haedrich & Marion Cunningham

Maple Syrup Cookbook has convinced thousands of readers that maple syrup makes everything taste better. Now, the revised third edition of this classic cookbook features full-color photographs and a dozen of the author’s favorite new recipes. In all, the book now offers more than 100 ways to enjoy maple syrup at every meal, including Buttermilk Corn Cakes, Banana Crêpes with Maple Rum Sauce (perfect for brunch), Maple Cream Scones, Lacy Sweet-Potato Patties, Maple Bacon Strata, Curried Pumpkin-Apple Soup, Creamy Maple Fondue, Maple-Glazed Brussels Sprouts, Orange-Maple Wings, Beet and Pear Relish, Maple-Roasted Root Vegetables, Steamed Brown Bread, Maple Onion Marmalade, Hot & Spicy Shrimp Kabobs, Chicken with Maple-Mustard Glaze, and Crispy Maple Spareribs. There are barbecue sauces and salad dressings and dozens of tempting desserts, from Almond Bars and Coffee Chip Cookies to Maple Apple Pie, Maple Pecan Pie, Maple-Ginger Ice Cream, and much more. There’s even a recipe for Maple Bread-and-Butter Pickles. This is a treasure chest of delightful recipes you’ll turn to again and again.

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The Blue Food Cookbook - Andrew Zimmern & Barton Seaver Cover Art

The Blue Food Cookbook

The Blue Food Cookbook Delicious Seafood Recipes for a Sustainable Future by Andrew Zimmern & Barton Seaver

NPR'S HERE & NOW RESIDENT CHEF'S FAVORITE COOKBOOKS OF 2025 Featuring a foreword from Shailene Woodley. In connection with the James Beard Award- and Emmy-nominated PBS docuseries Hope in the Water by Andrew Zimmern (food equity and climate activist, Emmy and four-time James Beard award winner) and Barton Seaver (an expert on seafood cookery and sustainability), a sustainable seafood bible, including a guide to environmentally friendly practices for buying and cooking food from oceans, lakes, and rivers, with over 145 recipes. Is farmed or wild-caught salmon better? Is tuna being overfished? Do I have to worry about mercury poisoning? Is seafood high in protein? Is industrial aquaculture sustainable? How can I do anything to address the climate change and food security crises? Is it okay to eat raw fish? How do you shuck an oyster? Is frozen seafood good? How do you cook mackerel without it stinking up the kitchen? The answers are clear in The Blue Food Cookbook . In celebration of the fish, shellfish, and plants we eat from our oceans, lakes, and rivers (in other words, blue food) and in collaboration with the PBS docuseries Hope in the Water , award-winning chef and TV host Andrew Zimmern and leading sustainable seafood expert and educator Barton Seaver present a seafood bible looking at blue food from water to plate: a tangible, delicious cookbook for how to best buy, prepare, and cook from our oceans and waterways sustainably. With a comprehensive guide to culinary categories of fish, how to best set up your kitchen, what you should have in your pantry, different cooking techniques, and more than 145 delicious recipes, this first-of-its-kind cookbook is all you need to cook seafood confidently and responsibly. Recipes span from humble meals to impressive fare for entertaining, from traditional dishes to creative takes—even desserts (trust!)—inspired by flavors from Zimmern’s and Barton’s travel around the world, restaurant experience, and their home kitchens, for blue food of all kinds, including tinned fish, shellfish, fillet fish, seaweed, and beyond: Butternut Squash and Mussel SoupFish and Chips, but Make It SaladSeafood Pot PieHalibut with Green Goddess DressingTuna Noodle CasseroleNashville Hot-Inspired CatfishMiso Broiled CarpSockeye Salmon EnchiladasVietnamese Caramelized ShrimpChocolate Chip Kelp Brownies A lusciously photographed and beautifully illustrated tome, The Blue Food Cookbook is a definitive must-have for every home cook looking to enjoy delicious, nutritious seafood more sustainably.

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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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Plant Based Cooking Made Easy - Jill Dalton & Jeffrey Dalton Cover Art

Plant Based Cooking Made Easy

Plant Based Cooking Made Easy Over 100 Recipes by Jill Dalton & Jeffrey Dalton

The popular YouTube stars “make switching to a whole food plant-based diet accessible for everyone” (Dr. Michael Greger, New York Times bestselling author of How Not to Die )! Over 100 life-changing plant-based recipes for common comfort foods and global favorites—with gluten-free, low sodium, low-calorie, and low-fat options Modern cutting-edge nutritional research has clearly identified the whole food plant-based diet as the single most potent force for recovering and sustaining human health. Only a diet rich in a wide variety of fresh fruits, vegetables, beans, mushrooms, nuts, berries, and seeds has the power to reverse many of the leading chronic diseases the world faces today. Jeffrey and Jill Dalton, creators of YouTube’s “Whole Food Plant Based Cooking Show”, draw on 23 years of plant-based cooking to tell you everything you need to know about setting up your own plant-based kitchen. In this cookbook, you’ll find:   • Over 100 delicious recipes inspired by plant-based nutritional research • Wholesome takes on common comfort foods and international favorites • Gluten-free, low sodium, and refined sugar- and oil-free options • Mobile QR codes for step-by-step videos for every recipe Jeffrey and Jill share their own plant-based transformation, one which not only empowered them to reverse their chronic health issues but also inspired them to create their popular show. From hot dogs and double-stuff Oreo Cake to tikka masala and West African peanut sauce, their cookbook makes it easy to transition to a plant-based diet. So, start your journey to better health now!

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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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That Cheese Plate Wants to Party - Marissa Mullen & Sara Gilanchi Cover Art

That Cheese Plate Wants to Party

That Cheese Plate Wants to Party Festive Boards, Spreads, and Recipes with the Cheese By Numbers Method by Marissa Mullen & Sara Gilanchi

It’s time to party! This how-to guide will turn any gathering into a cheese-filled opportunity for connection and self-care—from the bestselling author of That Cheese Plate Will Change Your Life, “the grande dame of cheese boards” ( USA Today ). “The ultimate party planning guide . . . You’re going to love this cookbook I am obsessed with.”—Gina Homolka, #1 New York Times bestselling author of The Skinnytaste Cookbook If you’re in the mood to celebrate life, anything can be a party. There’s nothing like the positive energy of being together, a festive atmosphere, and the spark of laughter and conversation—around the cheese plate, of course. But a party doesn’t have to be a big event; it can just be a mindset. The very act of making a cheese plate builds space for creativity and settles you into a self-care mood, and now, Marissa Mullen takes the art of mindful plating to the next level by turning self-care communal.   Featuring forty new cheese boards for parties of all kinds, thoughtful drink pairings, color themes, floral arrangement tips, tablescape ideas, playlists, and cheesy party games, this is the ultimate party planning guide. From cheese platters themed around holidays and special events, to dishes like gooey fontina dip and lush buffalo mozzarella caprese, and clever creations like the Thanksgiving Charcu-turkey and the Birthday “Cheese Cake,” these communal meals celebrate the way we connect with each other, and take cheese boards from a dish to a lifestyle. After all: That Cheese Plate Wants to Party .

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Vegetables, Revised - James Peterson Cover Art

Vegetables, Revised

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

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

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Rocco's Healthy & Delicious - Rocco DiSpirito Cover Art

Rocco's Healthy & Delicious

Rocco's Healthy & Delicious More than 200 (Mostly) Plant-Based Recipes for Everyday Life by Rocco DiSpirito

The James Beard Award-winning, #1 New York Times bestselling author, chef, and healthy living expert gives his fans what they have been clamoring for—a beautiful cookbook featuring more than 250 flavorful, mostly plant-based recipes for eating well every day. Over the last decade, Americans have become increasingly aware of the health benefits of eating whole foods. But while we’re all looking to reduce our reliance on processed foods and eat fewer animal products, one thing has been missing: a cookbook that makes it easy and affordable (not to mention, delicious) to live a plant-based lifestyle. Enter celebrity chef and health crusader Rocco Dispirito. He knows firsthand that a plant-based diet can deliver real results for weight loss and overall health, and he’s on a mission to make healthy eating accessible to everyone once and for all. In Rocco’s Healthy and Delicious, he offers more than 250 recipes featuring wholesome dishes that use fresh, local, organic ingredients. In Rocco’s Healthy and Delicious, readers will find simple, everyday recipes for meals, snacks, desserts, smoothies and more. Start your day with Pomegranate Chia Oatmeal or a Strawberry Pistachio Breakfast Bar. Power up with a Chopped Salad with Avocado Crema or Coconut Cilantro Chicken Soup. Feast over Cauliflower Rice Risotto or Thai Curry Veggie Burgers. Indulge in Coconut Macaroons and No Bake Chocolate Chip Cookies. All of these recipes are plant-based, and most importantly: delicious. With beautiful photography, no-nonsense nutritional guidance, a pantry overview, and more, Rocco offers a real-life guide to eating real food.

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Kimi's Kitchen - Kimi Werner, Nicole Gormley & Jennifer Fiedler Cover Art

Kimi's Kitchen

Kimi's Kitchen An Ocean Woman's Guide to Wild Home Cooking [A Cookbook] by Kimi Werner, Nicole Gormley & Jennifer Fiedler

Dive into the abundance of the ocean and reconnect with nature through food in this deeply personal guide to wild cooking, with more than 80 recipes inspired by the memories and ingredients that have shaped Hawai‘i-born spearfishing champion, chef, and award-winning environmentalist Kimi Werner. “Kimi is a world-class freediver, a skilled huntress, a true artist with food, and a guardian of the earth. She lives what she teaches. This book is her invitation back to simplicity and balance, to living in rhythm with the natural world.”—Jason Momoa “The best thing that could happen for you is getting invited to Kimi’s for dinner. The next best thing is to cook from this book.”—Steven Rinella Kimi grew up getting lost in the magic of the ocean while tagging along with her dad on his spearfishing dives off the coast of Maui. Upon returning from freediving, Kimi's family would prepare his catches into wholesome meals. Though her family drifted away from this simple lifestyle, she reconnected with these practices at the age of 24—and is now one of the most celebrated spearfishers in the world. Kimi’s Kitchen , a collaboration with award-winning filmmaker Nicole Gormley and food writer Jennifer Fiedler, is both an intimate biography and a collection of recipes drawn from adventures around the globe. Her Simple Fried Fish is a generational recipe that made the whole family happy when she was a kid and now does the same for her son Buddy. Her mom's Ugly Dumplings were constantly requested at potlucks, and are a delicious way to elevate a variety of fish. With Lettuce Wraps , Kimi revisits her travels through Southeast Asia while dressing up wild game with fresh herbs and tangy dipping sauce. Every chapter is full of practical swaps and simple techniques, making the book accessible to beginners, seasoned cooks, and hunters alike. Through 100 breathtaking photos, Kimi and her team take you on dives and into her kitchen, presenting a vibrant view of sustainable living. Her grounded, easygoing spirit reminds us that it’s okay to slow down and break a few rules. In cooking a little more wild, we might just rediscover something essential in ourselves.

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Eggs - Jodi Liano Cover Art

Eggs

Eggs Fresh, Simple Recipes for Frittatas, Omelets, Scrambles & More by Jodi Liano

The cooking instructor and author of Cooking from the Farmer's Market offers a master class in egg techniques with more than 40 recipes.   Fried, scrambled, poached, or baked, eggs are a vital ingredient in countless dishes as well as a beloved staple on their own. Beyond their starring role at breakfast and brunch, eggs are fantastic for a light lunch or even as part of a hearty supper. They're also packed with protein, vitamins, and minerals.   In Eggs , San Francisco Cooking School founder Jodi Liano presents more than forty simple, no-fuss recipes that show off this simple food's phenomenal range. These recipes run the gamut from classic comforts like Toad in the Hole and Deviled Eggs as well as creative new ideas like Eggs Baked in Tomatoes and whimsical Eggs in Prosciutto Nests.   Filled with luscious photographs, this volume also included are tips for buying and storing eggs, filling suggestions for scrambles and omelets, menu ideas, and step-by-step instructions for cooking.

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The Whole Goat Handbook - Janet Hurst Cover Art

The Whole Goat Handbook

The Whole Goat Handbook Recipes, Cheese, Soap, Crafts & More by Janet Hurst

Goats are the hottest animal today to raise for hobby farmers, commercial farmers, and members of both 4-H and FFA. But using the products from a goat requires special skills, handling, and recipes. Here’s The Whole Goat Handbook , chock full of recipes, crafting projects, advice, and more. Cooking with goat meat requires special, adapted recipes because the meat is so strong in flavor; there’s no devoted goat-meat cookbook on the market—until now! Here as well are recipes for making cheese with goat milk as well as goat-milk soap. And for those raising goats for fiber, here are hard-won recommendations on crafting,  knitting, and weaving. This book will shows you how to do all this—and more.

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Southern Farmers Market Cookbook - Holly Herrick Cover Art

Southern Farmers Market Cookbook

Southern Farmers Market Cookbook by Holly Herrick

Learn how to shop better at local farmers markets and how to transform what you buy into a tasty, refreshing, and healthy meal. The time to eat healthy and buy locally has arrived. Buying at farmers markets means getting better, fresh-picked produce that leads to amazing home-cooked meals. Southern Farmers Market Cookbook teaches how to enjoy shopping at local markets and gives instruction on what to look for and what's to be expected to make the experience more fulfilling and fun. More than 75 seasonal recipes show how to take these delicious fresh foods from market to table in mouthwatering ways. Try the crisp Butter Bean and Grape Tomato Bruschetta, the sweet Wild Honey-Glazed Carrots with Mint and Green Onions, the savory Wine-Poached Salmon with Cucumber Crudité Sauce, and the luscious Warm Wild Cherry Carolina Gold Rice Pudding. While Southern Farmers Market Cookbook features produce grown in South Carolina, North Carolina, Georgia, Alabama, Mississippi, Florida, Kentucky, and Tennessee, many of the same foods can be purchased locally in most areas of the country. This book also includes state-by-state seasonal produce charts and state-by-state farmers market listings.

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Cooking - Jeremy Lee Cover Art

Cooking

Cooking Simply and Well, for One or Many by Jeremy Lee

WINNER OF A FORTNUM'S SPECIAL AWARD 2023 WINNER OF A GUILD OF FOOD WRITERS AWARD 2023 WINNER OF THE ANDRÉ SIMON AWARD 2022 FOR BEST FOOD BOOK BOOK OF THE YEAR, FOOD AND TRAVEL MAGAZINE 2023 READER AWARDS 'Jeremy Lee is an absolutely brilliant British chef . . . This cookbook is extraordinary, don't hesitate to buy it' Stanley Tucci Good food honed from great ingredients is the principle at the heart of Cooking. There are sections on the usefulness and frugality of breadcrumbs, black olive crumbs to serve with everything; impromptu puddings like peaches in wine with bay leaves or plum compote with ricotta and hazelnuts; pea dishes galore; superb versions of classics like chocolate St Emilion and pommes Anna; big dishes to serve a few such as marinated chicken with roast pumpkin salad; and essentials like a wild garlic purée. Cooking is brimming with stories, wit, infectious joy for food and indispensable advice. It is brilliantly illustrated by John Broadley and photographed by Elena Heatherwick, and will surely be one of the most distinctive cook books published for years from the renowned chef, Jeremy Lee. Reviews ‘A beautifully written instant classic that is every bit as exuberant and delicious as the man himself’ Nigella Lawson 'Jeremy Lee is an absolutely brilliant British chef . . . This cookbook is extraordinary, don't hesitate to buy it' Stanley Tucci ‘One of the most beautiful cookery books I have ever seen. It should be prescribed’ Rachel Roddy ‘Jeremy shares his joy for all things culinary; this is already a classic’ Fergus Henderson ‘Jeremy Lee is not only an exceptional chef, but an exceptional writer . . . One of the most beautiful cookery books I have ever seen. It should be prescribed’ Rachel Roddy ‘I love this book. The joy that is Jeremy leaps off every page. An inspiring collection of recipes and musings that have me wanting to cook every recipe and hang off every word! Just gorgeous’ Skye Gyngell ‘Not only is Cooking the most beautiful cookery book in living memory (with illustrations by the great John Broadley), but it is also that very rare thing: a book, both magisterial and friendly, that immediately feels like it has always been a part of your life, even though it’s brand-new. Glorious recipes, glorious writing – you will want to cook from it from the day you buy it and you will pass it on to your children’ India Knight ‘I worship Jeremy Lee. He’s not just the best cook, he’s also the jolliest, most joyous host, in person and on the page. He has a true gift for living, and for writing about it too’ Olivia Laing ‘Jeremy Lee masters the alchemy of food writing: insightful, witty, encouraging, patient, wise' Charlie Porter ‘A tremendous book that also enchants with beautiful illustrations and stunning photographs. Another dish served at perfect temperature. Bravo, Jeremy’ Jasper Conran

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The Great Book of Chocolate, Revised - David Lebovitz Cover Art

The Great Book of Chocolate, Revised

The Great Book of Chocolate, Revised The Chocolate Lover's Guide with More Than 50 Recipes [A Baking Cookbook] by David Lebovitz

A completely revised edition of David Lebovitz's comprehensive guide to everything chocolate, featuring more than fifty rich and decadent recipes—including fifteen that are brand new—for chocolatey cookies, brownies, cakes, truffles, ice cream, and more. “Reading the book is like having an expert at your side, sharing beloved recipes that celebrate one of the world’s greatest ingredients—all with the rigor, wit, and sense of delight that are David’s signatures.”—Claire Saffitz, author of Dessert Person and What’s for Dessert Pastry chef and professional baker David Lebovitz is a master of perfectly pitched desserts and irreverent humor—a combination that has won him and his books hundreds of thousands of fans. In this fully updated edition of The Great Book of Chocolate , Lebovitz discusses the history of chocolate, bean-to-bar producers, chocolate shops in Paris (and his time working in a Belgian chocolate shop!), while also sharing invaluable tips for baking with, sourcing, storing, and using everybody's favorite ingredient. Fifteen new recipes join Lebovitz's classics, for a total of more than fifty recipes, including Melting Chocolate Cakes , Chocolate Cherry Buttermilk Scones , Chocolate Espresso Cookies , Chocolate Chip Pecan Pie , Vegan Chocolate Marshmallows , and even a Chocolate Negroni . Featuring all new photography from Paris and San Francisco, The Great Book of Chocolate , Revised, is a sweet treat for home bakers and chocolate lovers alike.

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Salt - Leslie Bilderback Cover Art

Salt

Salt The Essential Guide to Cooking with the Most Important Ingredient in Your Kitchen by Leslie Bilderback

Salt has been an essential dining element since the invention of the kitchen table. But today, specialty salts come in a vast variety of forms and flavors. Smokey salts, salts infused with clay or charcoal, herby and spicy salts, salt with extra umami or a hint of sugar are being added to many recipes, to layer more flavor, and not simply to enhance the flavors already there. It's a feast for the tongue, and colorful salts also add visual interest to dishes, and the varying textures add crunch. But how do you decide which to buy—and how do you get the most out of them once you've brought them back home to your kitchen? Salt will show you how to choose and how use them in simple, delicious recipes for every meal of the day. You will learn how to cook, cure, and bake with them. Plus, you'll find a market guide that describes the different types of specialty and infused salts, discover ways to cook with salt blocks, and even how to organize your own salt tasting at home. More than 100 mouthwatering recipes—plus nearly 50 varieties of infused salts—with beautiful, full-color photography will help you transform this classic, humble ingredient into a star seasoning.

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Pasta - Missy Robbins & Talia Baiocchi Cover Art

Pasta

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

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

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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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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 Illustrated - America's Test Kitchen Cover Art

Vegetables Illustrated

Vegetables Illustrated An Inspiring Guide with 700+ Kitchen-Tested Recipes by America's Test Kitchen

THE ULTIMATE VEGETABLE COOKBOOK: Discover 700+ ways to cook nearly every vegetable under the sun with hundreds of step-by-step photos and watercolor illustrations! Plus, expert tips on techniques, shopping, storage, and seasonality make it easier than ever to eat more vegetables all year round. We're all looking for interesting, achievable ways to enjoy vegetables more often. This must-have vegetable cookbook has more than 700 kitchen-tested recipes that hit that mark. Learn 40 ways to cook potatoes, 30 ways with broccoli, and so much more. Each chapter showcases a particular vegetable and is full of practical tips from America's Test Kitchen test cooks. 700+ delicious recipes for sides and mains covering 40+ vegetables from A to Z Stunning and helpful visuals —recipe photography, step-by-step photos, and watercolor illustrations Expert guidance on shopping, storage, seasonality, prep, and cooking techniques Nutritional information to help you meet your healthy eating goals Discover how to make the perfect grilled corn and transform it into a creamy pasta sauce with ricotta and basil. Turn sunchokes into a Super Slaw for Salmon Tacos, and char avocados for Crispy Skillet Turkey Burgers. Get creative with the dozens of ways you can prepare onions, cauliflower, and sweet potatoes for your weeknight dinners. With inviting recipes, beautiful visuals, and invaluable kitchen tips, Vegetables Illustrated makes it easy—and irresistibly tempting—to eat more vegetables every day.

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Pulp - Abra Berens Cover Art

Pulp

Pulp A Practical Guide to Cooking with Fruit by Abra Berens

Named a Best Cookbook of Spring 2023 by Eater, Food & Wine, and more, and a Best Cookbook of the Year by Epicurious, Vice, Library Journal, and more. First vegetables, then grains, and now, fruit. This is the beautiful follow-up to Abra Berens's Ruffage and Grist, with more than 215 recipes and variations for using fruit in sweet and savory recipes to highlight seasonality and flavor. Pulp is a hardworking book of recipes that focuses on all the ways fruit can enhance simple, delicious mains—for example, by elevating roasted vegetables, garnishing soup, or adding perfume to a roasted pork or brisket. Unlike Ruffage and Grist, Pulp is about regularly incorporating fruit to add variety and seasonality to main dishes. Home cooks and bakers alike will rejoice in the alternately sweet and savory recipes such as Roast Chicken over Blueberries, Cornbread + Lemon; Melon, Cucumber + Chickpea Salad; and Rum-Plum Clafoutis. The book also features helpful reference material, a Baker's Toolkit, and more than 100 atmospheric photos, delivered with the can-do attitude and accessibility of the Midwestern United States. This next generous offering from beloved, trusted author Abra Berens is a necessary addition to any kitchen shelf alongside its predecessors and other mainstays like Plenty, Six Seasons, and Small Victories. THIS IS THE A TO Z OF FRUIT: The content is deep and authoritative, but also wide-ranging, with information and recipes for 15 different, widely accessible fruit varieties: Apples, Apricots, Blueberries, Cherries, Drupelet Berries (blackberries, raspberries, mulberries), Grapes, Ground Cherries (a.k.a. cape gooseberries), Melons, Nectarines + Peaches, Pears, Plums, Quince, Rhubarb, Strawberries, and Tart Round Fruits (cranberries, currants, gooseberries, lingonberries + autumn olive). Pulp features only fruits that grow in the Midwestern United States, so no bananas, passion fruit, or citrus here. CULINARY REFERENCE BOOK: Like Ruffage and Grist before it, Pulp is a truly useful reference cookbook. Organized by type of fruit, each chapter offers authoritative info and tips that the home cook can use to deepen their knowledge of ingredients and broaden their repertoire of techniques—all in the service of improving their meals. The recipes are simple, generally quick to prepare, and use ingredients that are easy to find and often already in your pantry. Plus, the many variations empower home cooks to flex their creativity and trust themselves in the kitchen. ONGOING SUCCESS: Ruffage was named a Best Cookbook for Spring 2019 by the New York Times and Bon Appétit, was a 2020 Michigan Notable Book winner, and was nominated for a 2019 James Beard Award. Grist was named a Best Cookbook for Fall 2021 by Eater and received a starred review from Publishers Weekly. Here's some strong praise for both books:  "Things in my kitchen have changed since Ruffage arrived. This organized, easygoing guide to 29 vegetables offers a few cooking methods for each one, supplemented by several variations." —Kim Severson, New York Times "[Ruffage] is a total classic in the making."—Christina Chaey, associate editor, Bon Appétit "Crammed with exciting ideas that encourage creativity, this lively book will quickly become an essential item in the home cook's library."—Library Journal (starred review) "[In Grist,] Berens encourages readers to start with ingredients they're excited about. . . . Interspersed features highlight working farmers and their areas of specialty, serving to illustrate issues that inform Berens's ethics and worldview." —Booklist "[In Grist,] Berens strolls through each category with representative methods (such as boiled, fried, and sprouted) with an eye toward variety and versatility over 125 recipes."—Chicago Reader DISTINCTIVE: In a super-chunky package (432 pages!) brimming with photos and accessible, delicious recipes, Pulp is not just a reference cookbook but a beautiful one at that. The three cookbooks are perfect for...

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The Fishwife Cookbook - Becca Millstein & Vilda Gonzalez Cover Art

The Fishwife Cookbook

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

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

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The 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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Egg - Michael Ruhlman Cover Art

Egg

Egg A Culinary Exploration of the World's Most Versatile Ingredient by Michael Ruhlman

In this innovative cookbook, James Beard award-winning author Michael Ruhlman explains why the egg is the key to the craft of cooking. For culinary visionary Michael Ruhlman, the question is not whether the chicken or the egg came first, it's how anything could be accomplished in the kitchen without the magic of the common egg. He starts with perfect poached and scrambled eggs and builds up to brioche and Italian meringue. Along the way readers learn to make their own mayonnaise, pasta, custards, quiches, cakes, and other preparations that rely fundamentally on the hidden powers of the egg. A unique framework for the book is provided in Ruhlman's egg flowchart, which starts with the whole egg at the top and branches out to describe its many uses and preparations -- boiled, pressure-cooked, poached, fried, coddled, separated, worked into batters and doughs, and more. A removable illustrated flowchart is included with the book. Nearly 100 recipes are grouped by technique and range from simple (Egg Salad with Tarragon and Chives) to sophisticated (nougat). Dozens of step-by-step photographs guide the home cook through this remarkable culinary journey.  This special ebook edition allows you to: Explore  Ruhlman's interactive egg flowchart, showcasing the wide range of techniques and recipes that rely on the invaluable egg. Cook  with ease and never lose your place with interactive, step-by-step recipes. Track  steps that require precise cooking times with handy built-in timers. But remember to follow Ruhlman's advice to also use common sense, as well as your sense of sight and smell, to judge when something's done. Stock  up for your favorite recipes by emailing yourself shopping lists.

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Beard on Pasta - James Beard Cover Art

Beard on Pasta

Beard on Pasta by James Beard

Classic pasta dishes from America's 1st and most beloved master chef Whether you're entertaining guests or simply cooking for 1, pasta is sure to delight. The ultimate comfort food, it can be found in the cuisines of nearly every culture. James Beard, heralded by the  New York Times  as "the dean of American cookery" enriches our understanding of this culinary staple with his collection of recipes and commentary on store-bought versus homemade pasta, wine pairings, choosing the perfect cheese, and other insights.   From familiar spaghetti entrées to more adventurous fare, such as udon noodle soup and spätzle, Beard brings meals from all over the globe into the home chef's kitchen. Under the guidance of America's original gastronomic genius, the basic noodle is elevated in dishes such as basil lasagna, Portuguese fish stew with orzo, and cheddar angel hair soufflé.  Beard on Pasta  is full of easy-to-follow recipes, along with tips on preparation, sauce, and serving that you'll be eager to try. This comprehensive cookbook provides all the tools you need to make delectable and unforgettable pasta for any occasion.

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Foraging For Edible Wild Plants: The Natural Food Lover’s Guide to Identify and Cook the Abundant Free Food Around You Right Now - Greer Jackson Cover Art

Foraging For Edible Wild Plants: The Natural Food Lover’s Guide to Identify and Cook the Abundant Free Food Around You Right Now

Foraging For Edible Wild Plants: The Natural Food Lover’s Guide to Identify and Cook the Abundant Free Food Around You Right Now by Greer Jackson

The most important part of foraging is identifying the plants. That's why you need high-quality color pictures to know you're picking the right thing. Foraging for Edible Wild Plants includes almost 40 tasty wild foods you can go outside and harvest right now. It contains detailed colored pictures and information on berries, fruits, nuts, leaves, flowers, seeds, shoots, roots, and mushrooms that grow throughout the US. No matter where you live, you'll be able to fill your basket with these flavorful and nutritious ingredients. All of the information is verified with sources listed in the references section. So, you can rely on the information in this book. Inside Edible Wild Plants, you're going to learn about: The benefits of foragingThe things to note when starting as a foragerThe tools you might need when in the wildNutritional facts about different edible plantsDifferentiating between edible and poisonous plantsCooking, storing, growing, and preserving wild edible plantsAnd a whole lot more! Greer started foraging and fishing with his father at 12 years old. They would visit parks, local rivers, and sometimes their own backyard to find wild foods. They were delicious adventures and an excellent way to bond. Greer's first dish from wild food was sauteed dandelion greens with bacon. Now, he shares his love of wild food with you. Foraging for Wild Edibles tells a story about each plant that's educational and informative and one that will make you hungry. This is not just a botany book. After reading it, you will have a new and more profound connection to one of the oldest and most essential activities humans do. This book is a fun and inspiring read but will also answer all your questions about foraging. You will learn how to avoid toxic plants, the tools you need to make foraging easy, how to store these foods, their histories, and their nutritional benefits. There are also over 250 recipes and recipe ideas to help you turn these wild foods into incredible delicacies you'll want to eat over and over again. Greer has created a book with all the resources you need to get started in the world of foraging. It has over 300 color photos and distribution maps for each wild food. There are references that show you what to forage and when, what flavors you can expect, and which parts are edible for each plant. This is a practical and entertaining guide for any foodie, gardener, nature enthusiast, or DIYer that wants to add wild food to their diet. Learn how foraging will help your budget, improve your health and become your next fun hobby.

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Field Guide to Herbs & Spices - Aliza Green Cover Art

Field Guide to Herbs & Spices

Field Guide to Herbs & Spices How to Identify, Select, and Use Virtually Every Seasoning on the Market by Aliza Green

Learn to cook with over 200 herbs and spices with this handy guide featuring detailed plant profiles, flavor-packed recipes, and stunning photos. Become an expert in flavor pairings and seasonings! Field Guide to Herbs & Spices will forever change the way you cook. With this practical guide—including full-color photographs of more than 200 different herbs, spices, and spice mixtures—you’ll never again be intimidated or confused by the vast array of spices available.    Learn to discern the differences between the varieties of basil, the various colors of sesame seeds, the diverse types of sugar and salt, and even how to identify spice pastes like zhoug, harissa, and achiote. Each entry features a basic history of the herb or spice (saffron used to be worth more than gold!), its season (if applicable), selection and preparation tips, a recipe featuring the seasoning, and some suggested flavor pairings. Complete with more than one hundred recipes, Field Guide to Herbs & Spices is a must-have resource for every home cook.

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Pasta Modern - Francine Segan Cover Art

Pasta Modern

Pasta Modern New & Inspired Recipes from Italy by Francine Segan

A palate-pleasing cookbook that "enables us to virtually visit Italy's 20 regions and savor its pastas" ( Booklist , starred review).   In Pasta Modern , Italian food authority Francine Segan challenges the notion that pasta must be traditional or old-world. In this beautifully photographed cookbook, Segan details the hottest, newest, and most unusual pasta dishes from Italy's food bloggers, home cooks, artisan pasta makers, and vanguard chefs. The one hundred distinctive pasta recipes, including many vegan and vegetarian specialties, range from simple and elegant (Pasta with Caramelized Oranges) to more complex (Neapolitan Carnevale Lasagna) to cutting-edge (Cappuccino-Caper Pasta). Tips and anecdotes culled from Segan's Italian travels enhance the easy-to-follow directions, and a glossary of more than fifty extraordinary dried pastas showcases shapes to revive any pasta lover's repertoire. For contemporary, authentic Italian pasta, Pasta Modern is the go-to guide.

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Making Artisan Pasta - Aliza Green Cover Art

Making Artisan Pasta

Making Artisan Pasta How to Make a World of Handmade Noodles, Stuffed Pasta, Dumplings, and More by Aliza Green

The James Beard Award–winning author teaches simple, classic techniques for making fresh, homemade pasta in this beautifully illustrated cookbook. With hundreds of gorgeous photos from acclaimed food photographer Steve Legato, Making Artisan Pasta introduces readers to the surprisingly simple, deeply rewarding art of pasta making. Aliza Green guides readers through every step of the process, from selecting ingredients and mastering different types of doughs to making a range of classic and creative shapes and flavors. Green combines easy-to-follow instructions with helpful tips from her many years of experience. She also includes bits of history on pasta traditions in Italy and around the world, making this comprehensive guide the only pasta-making book you'll need. Named one of the Top 100 Cookbooks of the Last 25 Years for Best Technique and Equipment by Cooking Light

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The Chocolatier's Kitchen - The proud collective of Callebaut Chefs Cover Art

The Chocolatier's Kitchen

The Chocolatier's Kitchen by The proud collective of Callebaut Chefs

The Chocolatier's Kitchen offers over 270 simple, concrete and practical recipes, covering the entire spectrum in confectionary (from bonbon, to truffles, snack bars, ...). From short, to medium or long shelf life, inspired by the Callebaut five colours of chocolate and executed in different chocolate types. The proud collective of Callebaut Chefs have bundled their expertise to conquer hearts and deliver inspiration, motivation and knowledge for every chocolate artisan & Chef, whether you are starting or want to further grow your chocolate business. With contributions from the Callebaut Chefs Tribe Davide Comaschi, Philippe Vancayseele, Clare England, Beverley Dunkley, Mark Tilling, Ciro Fraddanno and Ryan Stevenson

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The Classic Zucchini Cookbook - Nancy C. Ralston, Marynor Jordan & Andrea Chesman Cover Art

The Classic Zucchini Cookbook

The Classic Zucchini Cookbook 225 Recipes for All Kinds of Squash by Nancy C. Ralston, Marynor Jordan & Andrea Chesman

From standards like zucchini and pumpkins to more exotic chayotes, hubbards, and turbans, The Classic Zucchini Cookbook showcases the range of flavors and versatile uses of the squash family. With 225 recipes that include Zucchini Cheddar Biscuits, Spaghetti Squash with Chicken, Caramelized Pumpkin Custard, and more, you'll be inspired to add squash to your breakfasts, lunches, dinners, and desserts. Seasonal suggestions, charming anecdotes, and tasty tips enliven this fun guide to squash-based cooking that is sure to have the whole family asking for more.

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The "I Hate Cottage Cheese" Recipe Book - Lauren Cole Cover Art

The "I Hate Cottage Cheese" Recipe Book

The "I Hate Cottage Cheese" Recipe Book by Lauren Cole

High-Protein Recipes You’ll Actually Crave (No Lumpy Bites, We Promise) If the words "cottage cheese" make you flinch, this book is for you. The I Hate Cottage Cheese Recipe book is here to convert even the most skeptical eater into a cottage cheese superfan with stealthy, creamy, texture-hiding recipes that pack serious protein and taste amazing. Whether you’re trying to see what the cottage cheese hype is about, sneak in more nutrition, cut back on sugar, or just use up that tub in your fridge before it expires, these recipes have your back. We have managed to add cottage cheese to almost everything in a way that will amaze and amuse you. You won’t find any sad scoops on dry toast here. Instead, you’ll discover better ways to use cottage cheese, like: Rich chocolate mousse that rivals the real thing No-churn ice cream that tastes like dessert, not dairy High-protein brownies, dips, spreads, and even pizza bowls Cheesecake, mug cakes, and fudge that don’t taste “healthy” Savory comfort food upgrades that feel indulgent, not diet-y All recipes have been tested to satisfy picky eaters, busy people, and anyone looking for delicious ways to boost protein without protein powder. So go ahead — hate cottage cheese all you want. We’ll change your mind bite by bite.

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The Everything Healthy Green Drinks Book - Britt Brandon Cover Art

The Everything Healthy Green Drinks Book

The Everything Healthy Green Drinks Book Includes Sweet Beets with Apples and Ginger Juice, Melon-Kale Morning Smoothie, Green Nectarine Juice, Sweet and Spicy Spinach Smoothie, Refreshing Raspberry Blend and hundreds more! by Britt Brandon

300 vibrant, healthy drinks to boost your health and energy! Are you looking for a quick and satisfying way to get healthy? Blending and juicing fresh fruits and vegetables is fast becoming the preferred way to get your essential vitamins, minerals, and other nutrients. With 300 recipes for juices and smoothies, there's a tasty, easy-to-make treat for everyone, including: • Green nectarine juice • Simple spinach-apple smoothie • Green carrot mango juice • Sweet and spicy kale smoothie • Health harvest juice • Strawberry breakfast smoothie Whether you're hoping to detox and lose weight or just looking to incorporate more fresh vegetables and fruits into your diet, you'll find all you need for a healthy and nutritious boost in The Everything Healthy Green Drinks Book !

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The Fresh Egg Cookbook - Jennifer Trainer Thompson Cover Art

The Fresh Egg Cookbook

The Fresh Egg Cookbook From Chicken to Kitchen, Recipes for Using Eggs from Farmers' Markets, Local Farms, and Your Own Backyard by Jennifer Trainer Thompson

Fresh eggs offer great nutrition and unbeatable flavor. Whether you're collecting eggs from a backyard coop or buying them from local farms, Jennifer Trainer Thompson has 101 delicious recipes to help you make the most of them. With unique twists on breakfast classics like French toast, eggs Florentine, and huevos rancheros, as well as tips for using your eggs in smoothies, mayonnaise, and carbonara sauce, you'll be enjoying the healthy and delicious joys of fresh eggs in an amazingly versatile range of dishes.

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Eating at Home - Trinity Mouzon Wofford & Rebecca Firkser Cover Art

Eating at Home

Eating at Home The Nourishing Practice of Everyday Cooking [A Cookbook] by Trinity Mouzon Wofford & Rebecca Firkser

Discover how to create memorable meals using affordable, good-for-you ingredients with 85 delectable recipes that celebrate the comfort of eating at home, from the founder of the bestselling superfood brand Golde. “A powerful invitation to return to ourselves through the act of everyday cooking. Trinity reminds us that nourishment is not only about what’s on the plate but also how we arrive there through small, intentional rituals, honest ingredients, and the gentle cadence of real life.”—Aran Goyoaga, James Beard–nominated creator of Cannelle et Vanille and author of The Art of Gluten-Free Bread Eating at Home provides a welcome shift from hurried meals and hectic evenings. Golde founder Trinity Mouzon Wofford shares 85 inviting, healthful recipes to bring more calm, connection, and nourishment into your household routine. Inspired by the meals Trinity makes with her own family, Eating at Home pairs affordable ingredients with gentle guidance to turn everyday cooking into a moment worth savoring. Good-quality, simple food is health food, and the ingredients you cook with are as important as the gentleness you bring to the process. In Eating at Home , Trinity Mouzon Wofford’s 85 simple, healthful recipes embrace affordable, local produce, lean on approachable techniques without fuss or formality, and celebrate her family’s multicultural culinary heritage, including: • $0 Scrap Stock • Soft Dashi Scrambled Eggs over Rice • Bitter Greens with Black Vinegar • Sweet Rosemary Cornbread • Olive Oil and Matcha Day Cake • Salted Butter Sesame Shortbread We’ve never been so collectively starved for moments of pause, and Eating at Home is a manifesto for taking pleasure in the act of cooking, and more than that, pleasure in the act of taking time to enjoy your food. With gentle, unhurried recipes, techniques that are easy and forgiving, and sidebars with advice for bringing wellness practices into quotidian moments, Eating at Home is an invitation and a reclamation: of our time, our nourishment, and our sense of connection to the people with whom we break bread.

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The Skincare Alchemist Advanced Homemade Skincare Formulas - Meadows Shirley Marie Cover Art

The Skincare Alchemist Advanced Homemade Skincare Formulas

The Skincare Alchemist Advanced Homemade Skincare Formulas by Meadows Shirley Marie

Unleash the power of natural ingredients with "THE SKINCARE ALCHEMIST: Advanced Homemade Skincare Formulas." Dive into a world of DIY skincare as you explore a wealth of innovative and effective recipes designed to transform your beauty routine. With this comprehensive guide, you'll learn how to create luxurious products right in the comfort of your home. Discover the art of skincare formulation with easy-to-follow instructions that cater to both beginners and experienced skincare enthusiasts. Elevate your self-care rituals with potent concoctions that nourish and revitalize your skin. From cleansers and masks to serums and creams, this book is your go-to resource for crafting personalized skincare solutions tailored to your unique needs. Unlock the secrets of natural alchemy as you delve into the science behind each ingredient and its benefits for your skin. Learn how to harness the power of plant-based oils, essential oils, botanical extracts, and more to achieve glowing, radiant skin. With a focus on holistic wellness, "THE SKINCARE ALCHEMIST" empowers you to take control of what you put on your skin and embrace a more sustainable approach to beauty. Embark on a journey of self-discovery and creativity as you explore the endless possibilities of homemade skincare. Say goodbye to harsh chemicals and hello to a mindful skincare routine that celebrates the beauty of nature. Whether you're looking to address specific skin concerns or simply pamper yourself, this book will inspire you to become your own skincare alchemist. Transform your skincare regimen with the magic of natural ingredients and unleash your inner beauty guru today.

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The Bean Book - Steve Sando & Julia Newberry Cover Art

The Bean Book

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

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

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The Homemade Flour Cookbook - Erin Alderson Cover Art

The Homemade Flour Cookbook

The Homemade Flour Cookbook The Home Cook's Guide to Milling Nutritious Flours and Creating Delicious Recipes with Every Grain, Legume, Nut, and Seed from A–Z by Erin Alderson

Mill your own fresh, nutritious flours from over thirty types of grains, legumes, nuts, and seeds—with this complete guide featuring one hundred delicious recipes. Grinding your own flour at home is an easy and inexpensive way to enjoy a wide variety of delicious, fresh fours that are nutrient-rich, safe from cross-contamination with allergens, and free from preservatives and chemicals. The Homemade Flour Cookbook is your comprehensive guide to getting started making and using your own flours. Author Erin Alderson provides an overview of home milling equipment—including electric and non-electric grinders, food processors, blenders, and even coffee grinders—followed by flour-ingredient profiles and an abundance of sweet and savory recipes for enjoying your homemade flour. Discover new culinary possibilities with flours made from grains such as barley, kamut, einkorn, and wheat berries; gluten-free grains including amaranth, quinoa, oats, and buckwheat; legumes like chickpeas, black beans, and lentils; and nuts and seeds such as flaxseeds, sunflower seeds, almonds, and walnuts. Each profile describes the ingredient's distinct flavor and culinary history, with tips on where to find it and how to grind it and cook with it.

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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

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 Joshua 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. His ingenuity is on display in 225 revelatory recipes that celebrate flavor at its peak.

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Homemade Sausage - Chris Carter & James Peisker Cover Art

Homemade Sausage

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

The complete guide to making your own sausage from Nashville's Porter Road Butcher—includes tips, techniques, and a wide variety of recipes! In Homemade Sausage , James Peisker and Chris Carter of Nashville's Porter Road Butcher guide you through the sausage-making process—from gathering the equipment and grinding techniques to sourcing the highest quality meats and spices. Along the way, they reveal the tips and tricks that have made their sausages legendary. Learn to season your sausage to create deep flavor profiles while controlling the spices, and the sodium. Then discover how to stuff and smoke your sausage (if you choose) to create classic links, patties, brats, keilbasas, chorizos, andouilles, and more! Finally, discover endless culinary possibilities with sausage-based recipes, like: Breakfast PinwheelsBangers and MashBratwurst with Sauerkraut and MustardJambalaya with AndouilleHot Chicken Sausage SandwichChorizo TortaMerguez with CouscousBoudin BallsGrilled Kielbasa with Roasted Potatoes and Chimichurri SauceAnd many more!

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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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Plenty - Yotam Ottolenghi Cover Art

Plenty

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

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

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