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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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 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

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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Primal Cuts - Brad Baych Cover Art

Primal Cuts

Primal Cuts A Butcher's Guide to Selecting, Preparing, and Perfecting Beef [A Cookbook] by Brad Baych

Meat lovers, rejoice! Master the art of choosing the perfect cuts and creating unforgettable, flavor-packed beef dishes that will wow every time With 100 recipes and expert tips! Whether you’re a keto or carnivore diet enthusiast, a backyard pitmaster, or simply looking to elevate your cooking skills, Primal Cuts is the ultimate guide to selecting, preparing, and cooking beef with confidence. Packed with expert advice on butchery and cooking techniques, this all-in-one resource makes it easy to create mouthwatering meat dishes that will impress every time. Written by chef Brad Baych, known online as the “Butcher Wizard,” Primal Cuts draws on his extensive expertise in beef and butchery. Brad guides you through each step, from selecting premium cuts like Angus, Kobe, and Wagyu to mastering dry aging, seasoning, and cooking techniques. With his insider knowledge, you will learn how to choose the best cuts for maximum flavor and tenderness, bringing your meat-centric meals to the next level. In Primal Cuts , you will learn: · Beef Basics: Understand beef grading and aging and how feeding practices (grass-fed, grain-fed, organic) affect flavor and quality. · Butchering Basics: Learn how a cow is broken down into primal, subprimal, and retail cuts, plus the tools and techniques the pros use to butcher meat. · Cooking Techniques: Perfect methods like searing, grilling, braising, and smoking with foolproof, step-by-step instructions for consistently incredible results. · Essential Tools: Discover which knives, thermometers, grinders, and cookware are must-haves to get the best from each cut. · Recipes for Every Primal Cut: From simply perfect steaks and homemade pastrami to dishes like Beef Wellington, Primal Cuts offers a versatile array of recipes for every occasion. · Complementary Sauces and Sides: Enhance meat-based meals with sauces like Bordelaise, Mushroom Demi-glace, and Bearnaise, along with sides like Twice-Baked Potatoes and Cowboy Beans. · Budget-Friendly Tips : Maximize the value of each cut without sacrificing flavor or quality, making it easy to eat well on any budget. Sample Chapters and Recipes: · Chuck: Open-Fire Chuck Eye Steak, Beef Stew, Birria Tacos · Brisket: Smoked Brisket, Pastrami, Deli-Style Reuben Sandwich · Rib: Grilled Rib Eye, Bone-In Prime Rib, Philly Cheesesteak · Short Loin: Bistecca alla Fiorentina, Filet Mignon, Steak Diane · Sirloin: Cast-Iron Sirloin Steak, Beef Stroganoff, Picanha · Flank: Flank Steak with Chimichurri, London Broil, Street Tacos · Round: Roast Beef, Pot Roast, Chicken Fried Steak · Ground Beef: Smash Burgers, Meatloaf, Spaghetti and Meatballs Complete with infographics and visual guides, full-color recipe photos, shopping lists, and Brad's expert tips, Primal Cuts is the ultimate resource for meat lovers at any skill level. Whether you are a seasoned chef or a beginner, this book will serve as the go-to guide for carnivore cooking!

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

Lidia's The Art of Pasta

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

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

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That Cheese Plate Will Change Your Life - Marissa Mullen & Sara Gilanchi Cover Art

That Cheese Plate Will Change Your Life

That Cheese Plate Will Change Your Life Creative Gatherings and Self-Care with the Cheese By Numbers Method by Marissa Mullen & Sara Gilanchi

WALL STREET JOURNAL BESTSELLER • A how-to guide for crafting beautiful and delicious cheese boards for entertaining and self-care, from the creator of the Cheese by Numbers method and the Instagram phenomenon That Cheese Plate “[Marissa Mullen] takes the guesswork out of the coolest, most solid thing to bring to any party or potluck: the cheese platter.”—Rachael Ray With her gorgeous, showstopping cheese and charcuterie boards, Marissa Mullen takes cheese to a whole new level. Her simple, step-by-step Cheese by Numbers method breaks the cheese plate down into its basic components—cheese, meat, produce, crunch, dip, garnish—allowing you to create stunning spreads for any occasion.   This beautifully designed book goes beyond preparation techniques. According to Mullen, cheese plates can be an important form of artistic self-care, like flower arranging or meditative coloring books—but you can eat the results! That Cheese Plate Will Change Your Life celebrates the ways in which cheese brings people together, and how crafting a cheese plate can be a calming, creativity-bolstering act. With fifty exquisite, easy-to-make cheese and charcuterie plates, this book will teach you how to relax, enjoy, and indulge— to find your cheesy bliss.

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The Hot Sauce Cookbook - Robb Walsh Cover Art

The Hot Sauce Cookbook

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

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

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Salmon Recipes: The Ultimate Collection - Andy Nelson Cover Art

Salmon Recipes: The Ultimate Collection

Salmon Recipes: The Ultimate Collection by Andy Nelson

This cookbook includes over 300 recipes using salmon as the main ingredient. It gives you step by step instructions for preparing your favorite salmon dishes. Whether cooking for your family or preparing for a gathering, this cookbook is an indispensable part of your recipe collection. Here are some sample recipes from this cookbook:  Alaska Salmon Bake with Pecan Crunch Coating Alder Plank Smoked Salmon Asian Avocado Aioli with Salmon Fillets Asparagus and Smoked Salmon Salad Baked Orange Salmon with Fennel Baked Salmon with Coconut Crust Baked Salmon with Tropical Rice Balsamic and Rosemary Grilled Salmon Black Pepper Angel Hair Pasta with Smoked Salmon Cedar Plank-Grilled Salmon with Garlic, Lemon and Dill Cheesy Pasta Alfredo with Salmon Citrus Salmon in Parchment Cold Roasted Moroccan Spiced Salmon Crab and Salmon Dip Creamy Smoked Salmon Pasta Crusted Salmon with Honey-Mustard Sauce Cucumber Salad with Smoked Salmon Curried Salmon Pasta Salad Curried Salmon with Summer Fruit Chutney Grilled Salmon Fillets with a Lemon, Tarragon and Garlic Sauce Hazelnut-Crusted Salmon Herbed Salmon Steaks Honey-Dijon Salmon and Asparagus Italian-Style Grilled Salmon Steaks Lemon Rosemary Salmon Maple Salmon with Mushroom Couscous Mediterranean Salmon Miso Salmon with Spinach Sauce Moroccan Salmon Cakes with Garlic Mayonnaise Orange Salmon with Creole Seasoning Pan Seared Salmon and Scallops with Macadamia-Cilantro Pesto Parchment Salmon Packages with Asparagus Poached Salmon with Hollandaise Sauce Potato Salmon Patties Red Pepper Salmon Pasta Roasted Garlic Potato Soup with Smoked Salmon Roasted Salmon with Orange-Ginger Glaze Russian Salmon and Potato Salad Salmon Dill Croissants Salmon Fettuccini with Blue Cheese and Olives Salmon Fillets with Mustard Glaze Salmon Rosemary Burgers Salmon Steaks with Dill Sauce Salmon Steaks with Veggie Cream Sauce Salmon and Asparagus with Penne and Light Cream Sauce Salmon and Garbanzo Bean Soup Salmon and Prawn Spaghetti Salmon with Brown Sugar and Bourbon Glaze Salmon, Rice and Fried Tomatoes Seared Salmon with Balsamic Sauce Shell Pasta Salad with Salmon and Green Beans Shredded Potato Salmon Cakes Smoked Salmon Deviled Eggs and Tomatoes Smoked Salmon Quesadillas Smoked Salmon Vodka Cream Sauce Soy Marinated and Cream Cheese-Stuffed Salmon Spicy Garlic Salmon Summer Salad with Cumin-Crusted Salmon Sun-Dried Tomato Cedar Plank Salmon Swedish Sour Cream and Caviar Sauce for Salmon Sweet and Tangy Glazed Salmon Szechuan Peppercorn Salmon Thai Salmon Salad Thyme Salmon with Sage Pasta Yogurt Marinated Salmon Fillets And many more great recipes…

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50 Decadent Fish And Seafood Recipes - Brenda Van Niekerk Cover Art

50 Decadent Fish And Seafood Recipes

50 Decadent Fish And Seafood Recipes by Brenda Van Niekerk

Try making these easy, decadent fish and seafood recipes. Some of the recipes within the book: Lobster Curry, Lobster Salad, Hot Lobster, Potted Lobster, Creamed Lobster Appetizer, Coconut Shrimp Wonton, Egg Fried Shrimp, Shrimp Salsa With Rice, Tiger Prawns With Mint And Lemon, Peanut Prawns, Acapulco Prawns, Prawn Curry, Raisin Stuffed Calamari, Deep Fried Fish Parcels, Pan Fried Fish, Cajun Fish, Trout with Rosemary And Thyme, Mexican Baked Fish, Baked Fish Teriyaki, Orange And Lemon Crock-pot Fish, Thai Shrimp And Rice, Chili Sole Casserole, Fish Chowder, Crab Soup, Crab Stuffed Tortillas, Crab Omelette, Crab Salad and much, much more...... This recipe book contains delicious, easy to follow

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Just Seafood: Simple and Delicious Recipes That Everyone Loves - Carolyn Randall Cover Art

Just Seafood: Simple and Delicious Recipes That Everyone Loves

Just Seafood: Simple and Delicious Recipes That Everyone Loves by Carolyn Randall

This cookbook includes 100 delicious seafood recipes. It gives you step by step instructions for preparing your favorite and healthy seafood dishes you will enjoy. Whether cooking for your family or preparing for a gathering, this cookbook is an indispensable part of your recipe collection. Here are some sample recipes from this cookbook:  Baked Seafood Au Gratin Banana Leaf Seafood Cajun Seafood Pasta Christmas Seafood Casserole Chunky Seafood Chowder Crab and Seafood Stuffed Shells Creamy Seafood Noodles Crockpot Seafood Cheese Dip Grilled Halibut with Peach and Pepper Salsa Hot Seafood Ramekins Italian Marinated Seafood Salad Layered Seafood Dip Lemon Pepper Shrimp Scampi Linguine with Seafood and Sundried Tomatoes Mediterranean Seafood Medley Mixed Seafood Curry New England Seafood Chowder Pan-Fried Trout with Tomato Basil Sauté Seafood Alfredo Dip Seafood Enchiladas Seafood Fettuccine Seafood Gumbo Stock Seafood Lasagna Seafood Nachos Seafood Omelets with Creamy Cheese Sauce Seafood Quiche Seafood Scampi Linguine Seafood Stew Seafood Stuffed Zucchini Seafood Tomato Alfredo Seafood and Asparagus with Linguine Seafood and Mushroom Shells Southwestern Seafood Egg Rolls Spicy Corn and Crab Chowder Spicy Seafood Shell Appetizers Steamed Clams with White Wine and Tomatoes Wine Sauce for Seafood And many more recipes…

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Smoothie Cleanse: Super Immunity Blender Recipes - Juliana Baldec Cover Art

Smoothie Cleanse: Super Immunity Blender Recipes

Smoothie Cleanse: Super Immunity Blender Recipes Autoimmune Nutrition For Sustained Living, Vitality & Longevity by Juliana Baldec

Here are just some of the clean & lean, detoxing and fat burning smoothie recipes: * Fruity Furnace Fat-burning Nutriblast Smoothie * Toxic Blaster Smoothie * Nutri Blaster Smoothie * Toxin Cleansing Blast * Healthy Yummie Ricotta Dinner and lots more...

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

Six Seasons of Pasta

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

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

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Weelicious - Catherine McCord Cover Art

Weelicious

Weelicious 140 Fast, Fresh, and Easy Recipes by Catherine McCord

Every parent knows how difficult it is to get to get kids eating happily and healthily. Catherine McCord has the answer: Weelicious! Creator of the wildly popular blog Weelicious.com, Catherine, who honed her cooking skills at Manhattan’s Institute of Culinary Education, strongly believes in the “one family/one meal” idea—preparing a single, scrumptious meal the entire family can sit down and enjoy together rather than having to act as “short order cook” for kids who each want something different. In Weelicious, she offers dozens of recipes and tips for creating quick, easy, healthy, and fun food that moms, dads, and young children of any age will absolutely adore—from the most persnickety infants to the pickiest grade-schoolers.

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Celebrate with Chocolate - Marcel Desaulniers Cover Art

Celebrate with Chocolate

Celebrate with Chocolate Totally Over-the-Top Recipes by Marcel Desaulniers

Who can resists the lure of chocolate? In this rich new cookbook, America's No 1 expert, award-winning pastry chef Marcel Desaulniers, offers the biggest and best collection of chocolate desserts available - dozens of incredible treats of every variety, from cakes to cookies and puddings pops to pies. Going beyond ordinary desserts, Celebrate with Chocolate includes such decadent delights as Truffle Tart, Chocolate Peanut Butter and Jelly Sandwich Cookies, Chocolate Grasshopper Ice Cream Sandwich, Cocoa Roll, Chocolate Brioche French Toast, and more. With expert instructions and an informative section on equipment, ingredients and techniques, Celebrate with Chocolate is a chocoholic's dream come true - the ultimate must-have cookbook for every aficionado's shelf.

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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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Cooking With Vegetables - Jesse Jenkins Cover Art

Cooking With Vegetables

Cooking With Vegetables by Jesse Jenkins

‘A love letter to mighty veg; everyone needs this beautiful book.’ Jamie Oliver ‘Jesse has produced the cookbook that I wish I could have written, but instead this is the book I turn to most for inspiration, whenever I’m at home hungry and exhausted from a long day in my own restaurant kitchen.’ Jackson Boxer 'A truly beautiful book, full to the brim with delicious and approachable recipes. Jesse shows you just how irresistible and exciting vegetables are when cooked with care and imagination.' Skye Gyngell 'A stunning guide to bold flavours inspiring us to cook with audacity and confidence. Plus, the recipes are good for you. What's not to love?' Jessie Inchauspé , #1 bestselling author of The Glucose Goddess Method and The Glucose Revolution ‘This book encapsulates everything that makes Jesse such a special and unique cook. He has a meticulous attention to detail and deep understanding of culinary technique, resulting in perfectly crafted, original recipes. Care and love permeate every page. It is, without a doubt, a cookbook that you’ll use over and over again.’ Ben Lebus , founder of mob ‘Everything in this book is EXACTLY what I want to eat. This is taste. And I’m not talking about just the food.’ Nick Grimshaw Jesse Jenkins’ stunning debut cookbook offers distinctive, uncomplicated dishes for starting with a humble ingredient – such as a carrot, cabbage, leek, tomato - and ending up with a delicious meal, in over 100 inventive recipes. - Grilled Gem Lettuce with Marinated Artichokes and Anchovies - Miso-glazed Courgettes - Cold Spicy Sesame Peanut Green Beans - Grilled Peas, Pickled Tomato and Burrata - New Potato Salad with Capers, Olives and Dill - Date and Stilton Tart with Jalapeno Puff Pastry - Smokey Aubergine and Lentil Ragout - Roasted Shallots, Chorizo and Creamy beans - Kimchi Puttanesca - Braised Fennel with Spicy Chickpeas and Goats Curd - Joan’s Molasses Cookies Jesse, or Another Day in Paradise, combines the fresh, casual approach of his Californian roots with shareable everyday cooking and brings the techniques and care to vegetables that we often associate with meat of fish, building up layers of flavour and achieving in wonderful results whether you eat meat, fish or plant based.

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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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For the Love of Kewpie (The Kewpie Mayo Cookbook) - Kewpie Corporation, Elyse Inamine & Jessie YuChen Cover Art

For the Love of Kewpie (The Kewpie Mayo Cookbook)

For the Love of Kewpie (The Kewpie Mayo Cookbook) A Cookbook and Celebration by Kewpie Corporation, Elyse Inamine & Jessie YuChen

THE OFFICIAL KEWPIE COOKBOOK! Celebrate the cult-favorite mayonnaise with stories, history, and delicious recipes, all included in this perfect gift and cookbook.  Named a Best New Cookbook of Fall 2025 by  Bon Appetit  &  Epicurious.  For 100 years, Kewpie Mayonnaise has captured hearts and taste buds alike with its cherubic mascot and unparalleled flavor and texture. Now, in the first official cookbook, Kewpie teaches how mayonnaise can take your cooking to the next level and offers an inside look into all that makes Kewpie, well, Kewpie—from the secrets to the unique formula (it's all about the eggs!) to the story behind the iconic bottle design and how Kewpie ended up with its own museum and holiday. Kewpie is the ultimate secret ingredient in 55 inventive recipes, all improved by the addition of this Japanese mayonnaise. While no spicy salmon bowl is complete without a drizzle of Kewpie, this kitchen workhorse is an endlessly versatile ingredient that can bring depth of flavor to dishes like potato salad or carbonara pasta, bind and moisten meatballs, emulsify ranch and green goddess dressings, plus act as the nonstick coating for baby back ribs or miso-grilled fish. With such versatility and impact, it's no wonder Kewpie has been a kitchen must-have for a century.

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Charcuterie - Michael Ruhlman & Brian Polcyn Cover Art

Charcuterie

Charcuterie The Craft of Salting, Smoking, and Curing by Michael Ruhlman & Brian Polcyn

An essential update of the perennial bestseller. Charcuterie exploded onto the scene in 2005 and encouraged an army of home cooks and professional chefs to start curing their own foods. This love song to animal fat and salt has blossomed into a bona fide culinary movement, throughout America and beyond, of curing meats and making sausage, pâtés, and confits. Charcuterie: Revised and Updated will remain the ultimate and authoritative guide to that movement, spreading the revival of this ancient culinary craft. Early in his career, food writer Michael Ruhlman had his first taste of duck confit. The experience “became a fascination that transformed into a quest” to understand the larger world of food preservation, called charcuterie, once a critical factor in human survival. He wondered why its methods and preparations, which used to keep communities alive and allowed for long-distance exploration, had been almost forgotten. Along the way he met Brian Polcyn, who had been surrounded with traditional and modern charcuterie since childhood. “My Polish grandma made kielbasa every Christmas and Easter,” he told Ruhlman. At the time, Polcyn was teaching butchery at Schoolcraft College outside Detroit. Ruhlman and Polcyn teamed up to share their passion for cured meats with a wider audience. The rest is culinary history. Charcuterie: Revised and Updated is organized into chapters on key practices: salt-cured meats like pancetta, dry-cured meats like salami and chorizo, forcemeats including pâtés and terrines, and smoked meats and fish. Readers will find all the classic recipes: duck confit, sausages, prosciutto, bacon, pâté de campagne, and knackwurst, among others. Ruhlman and Polcyn also expand on traditional mainstays, offering recipes for hot- and cold-smoked salmon; shrimp, lobster, and leek sausage; and grilled vegetable terrine. All these techniques make for a stunning addition to a contemporary menu. Thoroughly instructive and fully illustrated, this updated edition includes seventy-five detailed line drawings that guide the reader through all the techniques. With new recipes and revised sections to reflect the best equipment available today, Charcuterie: Revised and Updated remains the undisputed authority on charcuterie.

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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 Wellness Mama Cookbook - Katie Wells Cover Art

The Wellness Mama Cookbook

The Wellness Mama Cookbook 200 Easy-to-Prepare Recipes and Time-Saving Advice for the Busy Cook by Katie Wells

A compilation of 200 simple, delicious recipes using all-natural ingredients; meal plans; time-saving tips; and advice that will take the guesswork out of dinner , from the creator of the popular Wellness Mama website. With six kids, a popular blog, and no free time, Katie Wells, knows firsthand how difficult it is to cook a healthy, homemade dinner every night. Faced with her own health challenges, and also concerned about the frightening statistics on the future health of her children’s generation, Katie began to evaluate the foods she was eating and feeding to her family. She became determined to find a way to create and serve meals that were wholesome, easy to prepare, budget-friendly, and family approved. The recipes and practical advice Katie offers in The Wellness Mama Cookbook will help you eliminate processed foods and move toward more healthy, home-cooked meals that are easily prepared—most in thirty minutes or less. The recipes focus on whole foods that are free of grains and refined sugars and without harmful fats, but are still delicious and full of flavor. With a variety of slow-cooker and one-pot meals, light lunches, dinners, and desserts, you’ll be eating better in every way in no time at all. Recipes include Sesame Chicken with Sugar Snap Peas, Sweet Potato Crusted Quiche Lorraine, Beef and Zucchini Stir Fry, and Chewy Chocolate Chip Cookies, as well as recipes for bone broths, fermented foods, and super food drinks and smoothies. Katie also shares pantry-stocking advice, two weeks of meal plans for at home and on-the-go, shopping lists, and more. This is the ultimate cookbook that readers need to incorporate healthy eating knowledge into their daily practices.

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The Apple Lover's Cookbook - Amy Traverso Cover Art

The Apple Lover's Cookbook

The Apple Lover's Cookbook by Amy Traverso

The most complete cookbook for enjoying and cooking with apples. The Apple Lover's Cookbook celebrates the beauty of apples in all their delicious variety, taking you from the orchard to the kitchen with recipes both sweet (like Apple-Stuffed Biscuit Buns and Blue Ribbon Deep-Dish Apple Pie) and savory (like Cider-Brined Turkey and Apple Squash Gratin). It offers a full-color guide to fifty-nine apple varieties, with descriptions of their flavor, history, and, most important, how to use them in the kitchen. Amy Traverso also takes you around the country to meet farmers, cider makers, and apple enthusiasts. The one hundred recipes run the spectrum from cozy crisps and cobblers to adventurous fare like Cider-Braised Brisket or Apple-Gingersnap Ice Cream. In addition, Amy organizes apple varieties into cooking categories so that it's easy to choose the right fruit for any recipe. You'll know to use tart Northern Spy in your pies and Fuji in delicate cakes. The Apple Lover's Cookbook is the ultimate apple companion.

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The Complete Idiot's Guide to Spices and Herbs - Leslie Bilderback, CMB Cover Art

The Complete Idiot's Guide to Spices and Herbs

The Complete Idiot's Guide to Spices and Herbs A Savory Guide to Spicing Up Your Favorite Dishes by Leslie Bilderback, CMB

Zest it up!   Using spices and herbs—the key to any delicious meal—can be daunting with so many to choose from, not to mention the many possible combinations. In this book, master chef and baker Leslie Bilderback unlocks the key to the dazzling world of flavor by showing cooks of every level how to use and combine the most popular spices and herbs. She also provides delicious recipes, fun facts, tips on storage, and a resource guide on where to get hard-to-find spices and herbs.  In this  Complete Idiot’s Guide® , you get: •  Concise information on the flavor, uses, and availability of nearly 250 popular spices and herbs. •  A red-hot look at commonly used fresh and died chili peppers. •  A helpful guide to combination spices like Jamaican jerk and vindaloo curry. •  Dozens of delicious recipes featuring a verity of herbs and spices.

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The Complete Vegetable Cookbook - James Strawbridge Cover Art

The Complete Vegetable Cookbook

The Complete Vegetable Cookbook A seasonal, zero-waste guide to cooking with vegetables by James Strawbridge

A cook's e-guide to the wonderful world of vegetables, season by season. James Strawbridge opens your eyes to more than 40 vegetables, profiling them one by one and sharing innovative new recipes, old classics, and twists on tradition. An advocate of zero-waste cooking, James shows you all the edible parts of each vegetable and suggests ways you can use the different elements in your cooking. Then, learn about each plant and its varieties in more detail before being guided through the best ways to prepare, butcher, and preserve. There are over 120 delicious vegetarian recipes for you to enjoy: main meals, light lunches, and sides. Rustle up one of James' family favorites, a warming fennel gratin for a cozy fall evening meal, beet dough balls, or carrot and cardamom ice cream--discover how simple ingredients can deliver utmost flavor. Sections on inventive ways to use leftovers, preserving, fermenting, and roasting ideas as well as James' top tips and "try this" suggestions will inspire you to think of new ways of cooking. A comprehensive vegetable reference and recipe collection that's a must-have in any cook's kitchen.

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Cooking with Spices For Dummies - Jenna Holst Cover Art

Cooking with Spices For Dummies

Cooking with Spices For Dummies by Jenna Holst

Spice up your cooking skills! If your idea of kicking up a dish is using salt and pepper, there’s a rich and fabulously varied world of spices waiting to be discovered. Mace, coriander, mustard seed, fennel, saffron, and paprika don’t have to be those scary, untouchables on the supermarket shelf. Cooking with spices can actually be fun, interesting, enjoyable and, most of all, delicious. Using spices will vastly improve your cooking and make you feel, finally, in command of your kitchen. Cooking with Spices For Dummies is for anyone who’s ever wondered how the great chefs whip up their fabulous-tasting dishes—but wasn’t sure how. And if you’re something of a veteran in the kitchen, you’ll get new, crowd-pleasing tips on how to add sparkle and zip to tried-and-true dishes, like hamburgers and spareribs or sweet potatoes and green beans. Most likely, you’ll find the answer to any question you’ve ever had about spices—plus a lot more—in this handy one-volume guide, like: What makes up a basic spice collection Advice on essential tools—including mills, graters, and mortar and pestle Preparing spices for cooking—including knowing which spices to toast, sauté, or grate A tour of the world of spices by region and country Menu planning and menu samplers arranged by country Once you’ve become familiar with the basics, it’s on to the fun stuff—cooking with spices. After you’ve followed the simple tips on making the most of your ingredients, you’ll be able to comfortably test your skills on the delicious assortment of over 200 recipes, which feature: Basic rubs and spice mixes—including Cajun, Caribbean, Indian Curry powder, Jamaican, and Southern Barbecue Marinades and sauces—including South of the Border Marinade and Teriyaki sauce Salsas and salads—including Tomato Salsa, Plum Salsa, and Spiced Fruit Salad Vegetables and legumes—including Mashed Spiced Butternut and Vegetarian Bean Chili Pasta, potatoes, and grains—including Pasta Puttanesca, Roasted Potatoes with Garlic and Cumin, and Curried Barley Pilaf Chicken, meat, and seafood—including Down Home Barbecued Chicken, Indonesian Beef Sate, and Shrimp Curry Complete with such indispensables as a spice quantity guide (showing exactly how much you should use), a glossary of cooking terms, eight pages of tempting, full-color photos, and humorous cartoons, Cooking with Spices For Dummies gives you just what you need to know to cook with confidence and create delicious, exciting dishes for your family and friends.

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The Complete Idiot's Guide to Cheeses of the World - Jeanette Hurt & Steve Ehlers Cover Art

The Complete Idiot's Guide to Cheeses of the World

The Complete Idiot's Guide to Cheeses of the World A Tasteful Guide to Selecting, Serving, and Enjoying Cheese by Jeanette Hurt & Steve Ehlers

Any way you cut it, cheese has global appeal. Cheese is one of the most varied and flavorful foods in the world. Its unique appeal lies in its range of textures, aromas, flavors, means of production, and milk sources. With this guide, readers will discover everything they need to know about European and American cheeses, including the growth of artisan cheeses, how to shop for cheese, combining cheese with food and drink, cooking cheese, and making cheese. • Over the past two decades, the quality, availability and popularity of artisan cheeses has grown • Cheese consumption has increased from 11.3 to 31.2 pounds per person over the last 30 years • 1 to 3 of the supermarkets offer full-service cheese counters with up to 300 varieties

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The Four Season Farm Gardener's Cookbook - Barbara Damrosch & Eliot Coleman Cover Art

The Four Season Farm Gardener's Cookbook

The Four Season Farm Gardener's Cookbook by Barbara Damrosch & Eliot Coleman

Barbara Damrosch and Eliot Coleman are America’s foremost organic gardeners—and authorities. Barbara is the author of The Garden Primer , and Eliot wrote the bible for organic gardening, The New Organic Grower . Today they are the face of the locavore movement, working through their extraordinary Four Season Farm in Maine. And now they’ve written the book on how to grow what you eat, and cook what you grow. The Four Season Farm Gardener’s Cookbook is two books in one. It’s a complete four-season cookbook with 120 recipes from Barbara, a master cook as well as master gardener, who shows how to maximize the fruits—and vegetables—of your labors, from Stuffed Squash Blossom Fritters to Red Thai Curry with Fall Vegetables to Hazelnut Torte with Summer Berries. And it’s a step-by-step garden guide that works no matter how big or small your plot, with easy-to-follow instructions and plans for different gardens. It covers size of the garden, nourishing the soil, planning ahead, and the importance of rotating crops—yes, even in your backyard. And, at the core, individual instructions on the crops, from the hardy and healthful cabbage family to fourteen essential culinary herbs. Eating doesn’t get any more local than your own backyard.

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

A Girl and Her Greens

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

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

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Unprocessed Made Easy - Delicia Bale Cover Art

Unprocessed Made Easy

Unprocessed Made Easy Quick, Healthy, Family-Friendly Meals by Delicia Bale

Eat fewer processed foods with these delicious nutritionist-approved recipes Much-loved online recipe writer and registered nutritionist Delicia Bale (@NutritiouslyDelicia) makes reducing the number of ultra-processed foods (UPFs) you eat simple with these 75 easy recipes. From Maple Cinnamon Granola and Meal Prep Noodle Jars to Katsu Chicken Curry , Roasted Mediterranean Vegetable Lasagne and Peanut Butter Swirl Brownies – these convenient UPF-free breakfasts, lunches, dinners and snacks will help you eat healthier, while keeping you energised and satisfied all day long. These are spins on your classic family favourites with the same delicious flavours but fewer industrially processed ingredients.

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The Pasta Queen: The Art of Italian Cooking - Nadia Caterina Munno & Anna Francese Gass Cover Art

The Pasta Queen: The Art of Italian Cooking

The Pasta Queen: The Art of Italian Cooking by Nadia Caterina Munno & Anna Francese Gass

INSTANT NEW YORK TIMES BESTSELLER NOW AN ORIGINAL SERIES ON PRIME VIDEO Culinary virtuoso and New York Times bestselling author Nadia Caterina Munno expands beyond pasta and into the art of traditional Italian cooking with this vibrant and accessible cookbook—featuring seasonal dishes, healthy entrees, and so much more. Go beyond the first course of pasta with this brand-new cookbook from The Pasta Queen herself. From aperitivi to awaken your appetite to desserts that end meals on a sweet note—and all the courses in between—Nadia will help you create an Italian dinner party fit for royalty. With over a hundred delicious recipes and stunning photographs that will transport you to the heart of the Mediterranean, this cookbook also delves into Nadia’s food philosophies, including the importance of using seasonal ingredients, following a balanced diet, and celebrating cultural history through food. While there’s still plenty of pasta to be found, this cookbook will enrich your plate with the rest of what Italy has to offer…and it’s just gorgeous .

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True Roots - Kristin Cavallari Cover Art

True Roots

True Roots A Mindful Kitchen with More Than 100 Recipes Free of Gluten, Dairy, and Refined Sugar: A Cookbook by Kristin Cavallari

From New York Times bestselling author Kristin Cavallari comes a cookbook that reveals what she eats every day. In Balancing in Heels , Kristin Cavallari shared her personal journey along with her tips on everything from style to relationships. And now, with True Roots, Cavallari shows you that improving the way you eat doesn’t have to be difficult—a clean and toxin-free diet can and should be fun, easy, and enjoyable. She learned the hard way that dieting leads nowhere good, and that a clean lifestyle is the ticket to feeling and being healthy. So how does Kristin eat? Organic as much as possible, wild-caught fish, grass-fed beef, fresh fruits and vegetables, and nothing white—no white flour, sugar, or salt. She avoids anything heavily processed and anything that has been stripped of natural nutrients. She maintains a lifestyle free of toxic chemicals and is passionate about creating delicious and hearty food from real ingredients. She wants her food to be true, as close to its natural state as possible. Her recipes—green banana muffins, bison and veggie kabobs, and even zucchini almond butter blondies—are proof that a healthy lifestyle isn’t boring or bland. Feed yourself real food and see how much better you feel, both mentally and physically.

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Recipes That Work - Kevin Dundon Cover Art

Recipes That Work

Recipes That Work by Kevin Dundon

An offering from critically acclaimed Irish celebrity chef, Kevin Dundon. ‘Recipes That Work’ is a robust, confident collection of delicious, classic recipes that does exactly what it says on the tin. A firm believer that great tasting, seasonal food shouldn't be reserved for the restaurant, Kevin specialises in taking his vast knowledge and years of experience as head chef, and creating delicious, simple recipes that you can replicate in the home. ‘Recipes That Work’ is a collection of tried-and-tested, fail safe recipes that any home cook of any experience will be able to master. These are recipes that you can dig out time and time again whatever the occasion. Whether you are hosting a dinner party for friends, preparing tea for the kids or making a quick, nutritious supper for two, Kevin will have the perfect solution. This book will give confidence to the most timid of cooks but will also help more experienced home chefs build their repertoire. Focusing on delicious, simple, seasonal food ‘Recipes That Work’ is guaranteed to bring some restaurant magic to your everyday meals. With Kevin's expertise guiding you all the way, it's the essential kitchen companion. Recipes Include: Pan seared scallops with creamy leeks Hamhock & Parsley Terrine Classic French onion soup Roasted rib of beef with horseradish cream Smoked trout, poached eggs & hollandaise Glazed pork belly Ginger-spiced vegetable pie Coffee & walnut layer cake Triple chocolate brownie Chapter Breakdown: Starters & Salads Soups Main Courses Desserts Larder & Kitchen essentials Reviews “Irish chef Kevin is known for his fresh and rustic approach to eating and this beautiful book will fill you with enthusiasm for his way of working. The emphasis is on fool-proof family dinners that bring contemporary British meals to your table without causing you hours of stressful preparation. Ideal for home cooks looking to up their game, this book is full of nostalgia-tinged meals that your family will love.” February issue of Great British Food About the author Kevin is the chef and proprietor of the critically acclaimed Dunbrody Country House and Hotel in County Wexford, Ireland, where he runs the Dunbrody Cookery School. Kevin has made numerous TV and radio appearances in Ireland, and has appeared on The Today Programme. He has written for BBC Good Food Magazine and Delicious and contributed to numerous other publications.

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The Ultimate Shrimp Book - Bruce Weinstein Cover Art

The Ultimate Shrimp Book

The Ultimate Shrimp Book More than 650 Recipes for Everyone's Favorite Seafood Prepared in Every Way Imaginable by Bruce Weinstein

Savor the flavor of America's favorite seafood in The Ultimate Shrimp Book. Dive into this collection of more than 650 shrimp recipes. Whether you love shrimp fried, steamed, baked, broiled, or grilled, in mole sauce, cream sauce, cocktail sauce, peanut sauce, or garlic sauce, crispy, crunchy, tender, hot, or cold, you're about to fall in love with shrimp all over again. Rediscover the classics like shrimp rémoulade or go cutting edge with sweet and spicy black pepper caramel shrimp. Try shrimp twists on familiar international favorites like paprikash and vindaloo. And don't forget the crowd pleasers like shrimp nachos and popcorn shrimp. For a formal dinner, a quick family meal, or a tasty snack, The Ultimate Shrimp Book has the perfect shrimp recipe for every occasion.

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Bold Beans - Amelia Christie-Miller Cover Art

Bold Beans

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

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

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Quick Start Guide to Carnivory + 21 Day Carnivore Diet Meal Plan - Jessica Haggard Cover Art

Quick Start Guide to Carnivory + 21 Day Carnivore Diet Meal Plan

Quick Start Guide to Carnivory + 21 Day Carnivore Diet Meal Plan by Jessica Haggard

This quick start guide to carnivory will walk you through the beginning steps of a carnivore diet so you can quickly and effectively gain dietary confidence, feel satiated, and reach your health goals. The carnivore diet meal plan contains 3 weeks of delicious, nutrient-dense meals made exclusively from the essential ingredients for human health: animal protein and fats. Each week is detailed with a shopping list, meal plan, recipes (all with a complete macronutrient profile), substitution alternatives, and shopping tips. You will move from a selection of meat, eggs, and dairy, to meat and eggs, and finally to all meat. This will be an excellent learning experience so you can know exactly how your body responds to different ingredients and train yourself to only eat the food that fuels you best with long-lasting energy, stable blood sugar, and a no-bloat belly. Learn how to lose fat (and keep it off!), improve mood, treat autoimmune conditions, enhance cognition and focus, boost fertility, end emotional eating, heal from nutrient deficient vegan and vegetarian diets, and MORE with a zero-carb, carnivore diet. Enjoy the wide variety of animals, cuts, and combinations with an introduction to nose-to-tail eating – so many ideas, you will never be bored! Meal prepping is made ultra-easy with many 10-minute meals, crockpot meals, and practical bulk prep ideas. You will maximize your nutrition while spending minimal time in the kitchen. Get started and see the profound impact it can make in your life right now!

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

Home Cheese Making, 4th Edition

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

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

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Oyster - Drew Smith Cover Art

Oyster

Oyster A Gastronomic History (with Recipes) by Drew Smith

"Rich in history, lore, recipes, fascinating images—in short, a delicious book from start to finish" (Sandy Ingber, Grand Central Oyster Bar).   Tracing the oyster's role in cooking, art, literature, and politics from the dawn of time to present day, this unique book reveals how oysters have sustained communities financially and ecologically, and have loomed surprisingly large in legend and history. Using the oyster as the central theme, Smith has organized the book around time periods and geographical locations, looking at the oyster's influence through colorful anecdotes, eye-opening scientific facts, and a wide array of visuals.   The book also includes fifty recipes—traditional country dishes and contemporary examples from some of the best restaurants in the world. Renowned French chef Raymond Blanc calls Oyster "a brilliant crusade for the oyster that shows how food has shaped our history, art, literature, lawmaking, culture, and of course, love-making and cuisine."

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MeatEater's Wild + Whole - Danielle Prewett Cover Art

MeatEater's Wild + Whole

MeatEater's Wild + Whole Seasonal Recipes for the Conscious Cook: A Wild Game Cookbook by Danielle Prewett

Over 80 seasonal recipes for cooking with wild game and eating consciously, from one of MeatEater ’s leading culinary voices. “This is food that makes you feel good, both physically and emotionally. It’s food that’ll make you proud to sit down at your own table.”—Steve Rinella, author of The MeatEater Fish and Game Cookbook and The MeatEater Outdoor Cookbook Wild + Whole founder Danielle Prewett believes that every meal should tell a story, and that sustainable eating starts by reawakening our connection to food and relying on the seasons and the inherent rhythms of nature to guide our choices. In her debut cookbook, Wild + Whole, she shares the personal journey that taught her to love hunting, fishing, foraging, and gardening, as well as her philosophy for cooking seasonally, eating consciously, and approaching food with curiosity, thoughtfulness, and intention. As a leading voice in the wild food community and a trusted resource on processing and cooking wild game, Prewett creates meals that celebrate the diversity of food. Wild + Whole contains more than 80 recipes, organized by season, including:  SPRING: Cheesy Fried Morels with Rustic Tomato Sauce, Perfect Pan-Roasted Turkey Breast with White Wine and Tarragon Sauce   SUMMER: Black Bean, Corn, and Tongue Empanadas with Cilantro-Lime Crema, Broiled Salmon with Miso-Peach Jam and Crispy Fried Rice    FALL: Mushroom-Rubbed Roast Venison au Jus, Chocolate-Porcini Pots de Creme with Hazelnut Whipped Cream   WINTER: Popovers with Roasted Bone Marrow and Celery Leaf Gremolata, BBQ Confit Goose with Grilled Cabbage Wedges

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135 Sizzling Ground Beef Recipes - Janet Lee Cover Art

135 Sizzling Ground Beef Recipes

135 Sizzling Ground Beef Recipes by Janet Lee

Does your ground beef need some jazzing up? Cooking on the lighter side - sub in Turkey for any of these recipes!  Ground beef is for more than just burgers. With 135 ways to serve up this family favorite, we’ll show you how to elevate ground beef to the next culinary level in easy to follow fashion.  Enjoy recipes such as: * Beef and Lentil Stew  * White Castle Turkey Stuffing * Tex-Mex Bake * Ziti Mexican Style Meat Sauce * Sweet & Sour Kabobs * Spicy Thai Meatballs with Crispy Noodles  * Surprise! Burgers.  Next time they ask, ‘Where’s the beef?’, serve up one of these dishes and WOW your friends and family with your newfound culinary skills.  Download Today & Enjoy - Courtesy of MindFull Media 

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The Nutmeg Trail - Eleanor Ford Cover Art

The Nutmeg Trail

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

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

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Chocolat - Aleksandra Crapanzano Cover Art

Chocolat

Chocolat Parisian Desserts and Other Delights by Aleksandra Crapanzano

From the bestselling, James Beard Award–winning food writer and author of Gâteau comes a beautifully illustrated cookbook that celebrates the French love affair with chocolate, featuring over 100 elegant recipes. In France, chocolate is more than a treat—it’s a daily essential, and in Paris, it’s nothing short of an obsession. At the legendary food market Épicerie Bon Marché, hundreds of square feet are dedicated to everything chocolate, from biscuits and bonbons to baking bars and luxurious tins of drinking chocolate. At home, chocolate shines in creations like pâte à tartiner (homemade Nutella) and gâteau au chocolat , a rich, nearly flourless cake with a texture that dances between mousse and moist crumb. The recipe for this cake in Chocolat is the little black dress of desserts: simple yet irresistible. While desserts like profiteroles , éclairs , or bûches de Noël require some practice, many chocolate desserts are easy to make, thanks to chocolate’s minimal need for additional ingredients. Alongside the user-friendly recipes are stunning illustrations by Parisian artist Cassandre Montoriol, providing a visual feast that enhances the rich flavors of the desserts described. Whether a dark chocolate mousse served whimsically in an ice cream cone or a lavender chocolate tart to delight your lunch guests, Chocolat celebrates simplicity and endless versatility—a must-have for your cookbook shelf, promising inspiration with every page.

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Saumon facile - Alain Ducasse Cover Art

Saumon facile

Saumon facile by Alain Ducasse

Avec Saumon facile, découvrez tous les secrets du saumon à travers ses différents modes de cuisson. 12 recettes et techniques faciles, tout en images, et pas-à-pas détaillés : Saumon en tartare Saumon mariné Saumon poché froid Saumon poché chaud Saumon grillé Saumon poêlé Saumon snacké Saumon à la vapeur Saumon en papillote Saumon en feuilleté Saumon à l'unilatérale Saumon à court mouillement

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Around the World in 80 Meatballs - Bunny Banyai Cover Art

Around the World in 80 Meatballs

Around the World in 80 Meatballs by Bunny Banyai

Everyone loves a meatball, and Around the World in 80 Meatballs celebrates this universal passion with a delightful exploration of meatball recipes from across the globe. This cookbook uncovers the joy and comfort that a simple meatball can bring, showcasing a diverse array of recipes that span continents and cultures. From the Bulgarian Chirpanski to the Taiwanese Crystal Meatball, each dish is accompanied by its unique story, reflecting the rich traditions and culinary practices of its region. Whether you're in the mood for a hearty stew, a zesty casserole, or a fragrant pho, this book offers spherical inspiration for every occasion. The charm of Around the World in 80 Meatballs extends beyond the kitchen to evoke nostalgic memories and shared experiences. As you delve into these pages, you'll not only learn how to prepare mouthwatering meatballs but also discover the fascinating history behind each recipe. Each entry features complete meal suggestions, revealing the traditional accompaniments that complement the meatballs perfectly. With this book in hand, you'll be ready to impress friends and family with your global meatball repertoire, celebrating the dish that unites us all through its delicious simplicity.

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

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

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

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

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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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Ottolenghi Flavor - Yotam Ottolenghi, Ixta Belfrage & Tara Wigley Cover Art

Ottolenghi Flavor

Ottolenghi Flavor A Cookbook by Yotam Ottolenghi, Ixta Belfrage & Tara Wigley

NEW YORK TIMES BESTSELLER • The author of Plenty teams up with Ottolenghi Test Kitchen’s Ixta Belfrage to reveal how flavor is created and amplified through 100+ super-delicious, plant-based recipes. IACP AWARD FINALIST • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review • NPR • The Washington Post • The Guardian • The Atlanta Journal-Constitution • National Geographic • Town & Country • Epicurious “Bold, innovative recipes . . . make this book truly thrilling.”— The New York Times Level up your vegetables. In this groundbreaking cookbook, Yotam Ottolenghi and Ixta Belfrage offer a next-level approach to vegetables that breaks down the fundamentals of cooking into three key elements: process, pairing, and produce. For process , Yotam and Ixta show how easy techniques such as charring and infusing can change the way you think about cooking. Discover how to unlock new depths of flavor by pairing vegetables with sweetness, fat, acidity, or chile heat, and learn to identify the produce that has the innate ability to make dishes shine. With main courses, sides, desserts, and a whole pantry of “flavor bombs” (homemade condiments), there’s something for any meal, any night of the week, including surefire hits such as Stuffed Eggplant in Curry and Coconut Dal, Spicy Mushroom Lasagne, and Romano Pepper Schnitzels. Chock-full of low-effort, high-impact dishes that pack a punch and standout meals for the relaxed cook, Ottolenghi Flavor is a revolutionary approach to vegetable cooking.

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Eat Clean, Play Dirty - Danielle Duboise & Whitney Tingle Cover Art

Eat Clean, Play Dirty

Eat Clean, Play Dirty Recipes for a Body and Life You Love by the Founders of Sakara Life by Danielle Duboise & Whitney Tingle

In their debut book, Eat Clean, Play Dirty , Danielle Duboise and Whitney Tingle—founders of the popular organic nutritional program Sakara Life—deliver delicious recipes and reinvigorating rituals to achieve nutritional harmony, a way to nourish the body and feed the spirit simultaneously.   “Creative and delicious.” ―Dr. Frank Lipman, New York Times bestselling author   “Such a good way for me to eat. . . . Danielle and Whitney are geniuses!” ―Hilary Duff, actress   “Food should make you feel sexy.”   It’s about saying yes to kale and to dessert; to early-morning asanas and late-night dancing. It’s about prioritizing health without making sacrifices. Since delivering their first meals by bicycle in 2012, Whitney and Danielle have changed thousands of lives across the country and garnered a long list of celebrity devotees, including Gwyneth Paltrow, Jessica Alba, and Oprah Winfrey.   With Eat Clean, Play Dirty , they have gathered the vibrant, delicious dishes that clients and fans crave and make it possible to recreate the Sakara magic in their own kitchens. Changing the dialogue we have with our bodies and our plates, the cookbook empowers each of us to become our own chef and ultimate healer by using food as medicine. Each delicious recipe, including the Eat-the-Rainbow Wrap, Orgasmic Coconut Yogurt, Red Beet Burger, and the Everything Bagel with Garlic Schmear is designed to: Balance our body Heal our gut Flood our body with ample nutrients Shed excess weight Reduce inflammation Eliminate sugar cravings Balance our hormones and mood Every recipe is backed by Sakara’s roots in nutritional science—honed over years of studying with doctors, scientists, and healers of all kinds. Alongside the recipes, readers will learn about superfood ingredients, discover the phytonutrients needed for true vitality, unearth the secrets of the microbiome, and master tangible lifestyle tricks for balancing health with happiness. The ultimate wellness cookbook is here. Celebrate abundance. Say yes to body love. And don’t forget to break some rules.   Includes Color Photographs

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Vegetable Literacy - Deborah Madison Cover Art

Vegetable Literacy

Vegetable Literacy Cooking and Gardening with Twelve Families from the Edible Plant Kingdom, with over 300 Deliciously Simple Recipes [A Cookbook] by Deborah Madison

In her latest cookbook, Deborah Madison, America's leading authority on vegetarian cooking and author of Vegetarian Cooking for Everyone , reveals the surprising relationships between vegetables, edible flowers, and herbs within the same botanical families, and how understanding these connections can help home cooks see everyday vegetables in new light. “A fine achievement and a real inspiration for me.”— New York Times bestselling author Yotam Ottolenghi Destined to become the new standard reference for cooking vegetables, Vegetable Literacy , by revered chef Deborah Madison, shows cooks that vegetables within the same family, because of their shared characteristics, can be used interchangeably in cooking. For example, knowing that dill, chervil, cumin, parsley, coriander, anise, and caraway come from the umbellifer family makes it clear why they're such good matches for carrots, also an umbel. With stunning images from the team behind Canal House cookbooks and website, and 150 classic and exquisitely simple recipes, such as Savoy Cabbage on Rye Toast with GruyèreCheese; Carrots with Caraway Seed, Garlic, and Parsley; and Pan-fried Sunchokes with Walnut Sauce and Sunflower Sprouts; Madison brings this wealth of information together in dishes that highlight a world of complementary flavors.

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The Pasta Queen - Nadia Caterina Munno Cover Art

The Pasta Queen

The Pasta Queen A Just Gorgeous Cookbook: 100+ Recipes and Stories by Nadia Caterina Munno

NOW AN ORIGINAL SERIES ON PRIME VIDEO NEW YORK TIMES BESTSELLER TikTok sensation and beloved home cook Nadia Caterina Munno, a.k.a. The Pasta Queen, presents a cookbook of never-before-shared recipes featuring the signature pasta tips and tricks that are 100% authentic to Italian traditions—and just as gorgeous as you are. In the first-ever cookbook from TikTok star and social media sensation Nadia Caterina Munno—a.k.a. The Pasta Queen—is opening the recipe box from her online trattoria to share the dishes that have made her pasta royalty. In this delectable antipasto platter of over 100 recipes, cooking techniques, and the tales behind Italy’s most famous dishes (some true, some not-so-true), Nadia guides you through the process of creating the perfect pasta, from a bowl of naked noodles to a dish large and complex enough to draw tears from the gods. Whether it’s her viral Pasta Al Limone, a classic Carbonara, or a dish that’s entirely Nadia’s—like her famous Assassin’s Spaghetti—The Pasta Queen’s recipes will enchant even the newest of pasta chefs. Featuring a colorful tour of Italy through stunning photographs and celebratory tales of the country’s rich culinary heritage, along with stories about Nadia’s own life and family, The Pasta Queen is a cookbook that will warm your heart, soothe your soul, and spice up your life. And best of all? It’s just gorgeous .

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Buddha Bowls - Hannah Pemberton Cover Art

Buddha Bowls

Buddha Bowls Grain + Green + Protein by Hannah Pemberton

Discover the new, easy way to enjoy balanced vegetarian and vegan meals with Buddha Bowls . Just follow the very simple formula: Grain + Green + Protein (+ Zen!) for meals that are tasty, nourishing and easy to make. Tempting dishes take you through the day from breakfast to dinner and everything in-between, including: • Chia Pudding • Huevos Rancheros • Bang Bang Dressing • Beet Falafel • Beet Quinoa Porridge • Super Nutty Sesame Tofu • Shiitake “Bacon” • And many more! All recipes are vegetarian or vegan, and vegan swaps are provided throughout. Simple meals are created with inexpensive ingredients that you can easily find in your local supermarket. These recipes are designed to feed one, for easy week-night solo cooking, but can easily be doubled-up to feed a crowd. Eating dishes that are both clean and green, yet actually taste good, won’t seem so difficult anymore with Buddha Bowls !  

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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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