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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101 Things To Do With Ramen Noodles - Toni Patrick Cover Art

101 Things To Do With Ramen Noodles

101 Things To Do With Ramen Noodles by Toni Patrick

Expand your ramen repertoire with these inventive recipes in the bestselling cookbook series! Ramen is fast, easy, and filling, but what can be done to spruce it up and give it a whole new life? In this collection, featured on the  Today  show and the Food Network, there are 101 answers to that question, with recipes for:  * Creamy Chicken Noodle Soup * Summer Garden Soup  * Zucchini Salad * Creamy Beef and Broccoli Noodles  * Ramen Burgers * Chicken Alfredo * Pork Chop Ramen * Tuna Noodle Casserole * Garlic Noodle Sauté * Beer Noodles (the ultimate college crowd pleaser!) * Chinese Veggie Noodles * Corny Cheese Noodles, and many more

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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 Lost Book Of Natural Remedies - Amanda Adams Cover Art

The Lost Book Of Natural Remedies

The Lost Book Of Natural Remedies
Over 150 Homemade Antibiotics, Herbal Remedies, and Best Organic Recipes For Healing Without Pills Inspired By Barbara O'Neill and Hulda Regehr Clark by Amanda Adams

Are you tired of relying on conventional medicines that often bring unwanted side effects? Do you yearn for a way to cleanse and rejuvenate your body naturally? Are you seeking effective, all-natural remedies for those persistent and irritating health issues? Then this Book is For You... "Embark on an enriching journey of natural healing with 'The Lost Book Of Natural Remedies.' This essential guide, provides direct guidance from Dr. Barbara O'Neill's holistic teachings and Clarks Cure For All Disease: The lost book of Natural and Herbal Remedies has been enriched with specific, easy-to-follow recipes and holistic treatment instructions, ensuring you get not just advice but practical steps for natural healing. It is a complete guide that bridges the gap between knowing what to do and understanding how to do it, all while staying true to the principles of natural health and wellness. Delve into a Comprehensive Healing Experience: Holistic Wisdom of O'Neill & Clark: Unearth the combined expertise of these two natural health luminaries. Their insights fuse seamlessly, offering a balanced approach to holistic wellness.Extensive Herbal Repository: This book isn't just a list of herbs; it's a detailed exploration of over 100 herbal remedies, each dissected for its unique healing attributes.Practical Application: We've heard your feedback. Going beyond general health advice, this edition provides concrete, easy-to-implement recipes and techniques for using herbal remedies effectively.Diverse Health Solutions: Whether it's boosting your immune system, improving digestion, or skin care, these natural remedies cater to a wide spectrum of common health issues, backed by scientific understanding and traditional knowledge. Empowerment Through Knowledge: In 'The Lost Book Of Natural Remedies,' we bridge the gap between ancient herbal wisdom and modern-day application. The book empowers you with not just the 'what' but the 'how' and 'why' of each remedy, ensuring you can integrate these healing practices into your life with ease and understanding. Refined for Your Needs: Responding to valuable reader insights, we've enriched this edition with more actionable content. It's tailored for those seeking a hands-on approach to natural healing, providing detailed instructions and recipes directly inspired by the teachings of O'Neill and Clark. A Guide to Transformative Health: 'The Lost Book Of Natural Remedies' is more than a book; it's a companion in your journey towards a healthier, more natural lifestyle. It's an invitation to explore the healing power of nature, all grounded in reputable teachings and extensive research. Start Your Healing Journey: Are you ready to unlock the secrets of nature's pharmacy? Dive into 'The Lost Book Of Natural Remedies' and discover a world where each plant and herb offers a pathway to better health. Elevate your well-being naturally, and join a community of individuals embracing a holistic approach to health."

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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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Bold Beans - Amelia Christie-Miller Cover Art

Bold Beans

Bold Beans by Amelia Christie-Miller

AS SEEN ON DRAGON'S DEN! A BBC Radio 4's The Food Programme Book of the Year 2023 '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.

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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 5 Ingredients from Trader Joe's - Tracey Korsen Cover Art

Cooking with 5 Ingredients from Trader Joe's

Cooking with 5 Ingredients from Trader Joe's Simple Weeknight Meals Using Your Favorite In-Store Products by Tracey Korsen

Simple Weeknight Meals Using Your Favorite In-Store Products Transform popular Trader Joe’s products into delicious dishes that will have everyone begging for your recipe. It’s easy to make incredible home-cooked meals with the flavorful in-store items you already love, and for the ultimate convenience, these satisfying recipes feature five or fewer affordable ingredients. Whether you’re new to cooking, low on time or hoping to mix up your Trader Joe’s haul, Tracey Korsen of the Tracey Joe’s blog has you covered. Learn to whip up comforting dinners, decadent desserts, takeout copycats and more. For a perfect, protein-packed lunch, pair microwavable rice, Sriracha Flavored Baked Tofu and fresh toppings like power greens and avocado. Craving a soothing, creamy soup? Combine fire-roasted tomatoes with cheesy ravioli, broth and Italian sausage. With just a few simple hacks, frozen shrimp tempura becomes an epic New Orleans po’boy, and you can even jazz up their gluten-free baking mix to make heavenly caramel-filled chocolate chip cookies. These comforting creations require minimal prep, thanks to Tracey’s inventive pairings and Trader Joe’s uniquely tasty, time-saving ingredients. With this game-changing collection, anyone can enjoy exciting yet effortless cooking every day of the week!

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Fish Butchery - Josh Niland Cover Art

Fish Butchery

Fish Butchery Mastering The Catch, Cut And Craft by Josh Niland

James Beard award-winning author and culinary game-changer Josh Niland returns with the ultimate guide to the art of  Fish Butchery , with expert techniques and groundbreaking recipes that are an urgent call for action on culinary sustainability.    Josh’s multi award-winning debut  The Whole Fish Cookbook  created a new blueprint for fish cookery, while its bestselling sequel  Take One Fish  unpacked 15 different species to reveal their true gastronomic potential. In this latest book, Josh continues to open our eyes to the potential of fish in the kitchen.  Presented in three stunning sections – Catch, Cut and Craft – it’s both a challenge to the food industry to do things differently and a dazzling manual to the eye-popping potential in each and every fish. Featuring detailed instructions on how to prepare fish – from reverse butterfly to double saddle – as well as over 40 brilliant recipes for everything from fish sticks to pies, sausage and chorizo, Fish Butchery will disrupt, challenge and inspire the next generation.

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Williams-Sonoma Chicken - Rick Rodgers Cover Art

Williams-Sonoma Chicken

Williams-Sonoma Chicken The Best-Selling Recipe Collection from America's Top Cooking Authority by Rick Rodgers

The amazing versatility of chicken lets you quickly prepare it in a stir-fry, grill it to perfection outdoors on a summer's day, or slowly simmer it in a satisfying pot of chicken noodle soup. Williams Sonoma Collection Chicken offers more than 40 easy-to-follow recipes, including both classic favorites and fresh new ideas. In these pages, you’ll find chicken dishes designed to suit any occasion—from a casual lunch to a hearty Sunday dinner.  This beautifully photographed, full-color recipe collection appeals to both novice and experienced cooks.

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Vegetables - Laura Sorkin Cover Art

Vegetables

Vegetables
The Ultimate Cookbook Featuring 300+ Delicious Plant-Based Recipes (Natural Foods Cookbook, Vegetable Dishes, Cooking and Gardening Books, Healthy Food, Gifts for Foodies) by Laura Sorkin

Explore the wonderful world of vegetables with Vegetables: The Ultimate Cookbook. A celebration of vegetables by chef and farmer Laura Sorkin, you’ll learn about where specific vegetables originated, which countries produce the largest number of radishes, how to select the best avocado, ways to use jicama, and more. With this book on hand, it’s easy to delight all tastes by making vegetables the star of any dish. Inside, you’ll find: 300+ easy-to-follow recipes, including options for snacks, salads, soups, stews, side dishes, and entreesA heavily illustrated A-Z of over 50 vegetables comprised of the author’s expertise as both a chef and farmerMouthwatering photography, archival imagery, and colorful original illustrationsRecipes for essential ingredients, including stocks, pastas and noodles, dumpling wrappers, and condimentsThoughtful analysis of various farming methods From decadent soups to hearty internationally inspired entrees, Vegetables will satisfy all cravings.

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Mark Bittman's Kitchen Matrix - Mark Bittman Cover Art

Mark Bittman's Kitchen Matrix

Mark Bittman's Kitchen Matrix More Than 700 Simple Recipes and Techniques to Mix and Match for Endless Possibilities: A Cookbook by Mark Bittman

Bestselling author Mark Bittman anthologizes his popular Matrix series in a boldly graphic new cookbook featuring 400 recipes that emphasize creativity, improvisation, and simplicity as the keys to varied cooking. For years, Mark Bittman has shared his formulas, recipes, and kitchen improvisations in his popular New York Times Eat column, in which an ingredient or essential technique is presented in different variations in a bold matrix. Accompanied by striking photographs and brief, straightforward instructions, these thematic matrices show how simple changes in preparation and ingredient swaps in a master recipe can yield dishes that are each completely different from the original, and equally delicious. In Mark Bittman’s Kitchen Matrix , Mark’s matrices come together to create a collection of over 400 flexible recipes covering vegetables, fruits, meats and chicken, and even desserts. Whether you're cooking up soup (creamy, brothy, earthy, or hearty), freezing ice pops (in fruity, savory, creamy, or boozy varieties), or preparing asparagus (steamed, roasted, stir-fried, or grilled) , following Mark’s approach to culinary improvisation will deliver stand-out results.

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The Great American Burger Book (Expanded and Updated Edition) - George Motz & Andrew Zimmern Cover Art

The Great American Burger Book (Expanded and Updated Edition)

The Great American Burger Book (Expanded and Updated Edition) How to Make Authentic Regional Hamburgers at Home by George Motz & Andrew Zimmern

The definitive guide to creating the most mouthwatering burgers by the “foremost authority on hamburgers” ( New York Times ), Emmy Award–winning filmmaker, YouTube’s Burger Scholar, and author George Motz—expanded and updated with new and improved recipes   The Great American Burger Book was the first book to showcase a wide range of regional burger styles and cooking methods. In this expanded and updated edition, George Motz covers traditional grilling techniques as well as how to smoke, steam, poach, smash, and deep-fry burgers based on signature recipes from around the country. Each chapter is dedicated to a specific regional burger and includes the history of the method and details on how to create your own piece of American food history right at home.   Motz’s cookbook takes readers on a regional tour of America’s best burgers, with recipes from California, Connecticut, Florida, Hawaii, Illinois, Indiana, Iowa, Kansas, Massachusetts, Michigan, Minnesota, Mississippi, Missouri, Montana, Nebraska, New Jersey, New Mexico, New York, North Carolina, Ohio, Oklahoma, Pennsylvania, South Carolina, Tennessee, Texas, Utah, and Wisconsin—as well as such international locations as Australia, Brazil, Denmark, Malaysia, and Turkey.   The Great American Burger Book is for anyone who loves a great burger, unique or classic. And who doesn’t love a great burger? These mouthwatering recipes include Connecticut’s Steamed Cheeseburger, The Tortilla Burger of New Mexico, Iowa’s Loosemeat Sandwich, Houston’s Smoked Burger, Pennsylvania’s The Fluff Screamer, Sheboygan’s Brat Burger, and many more.

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

The Complete Beans and Grains Cookbook

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

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

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The Pasta Friday Cookbook - Allison Arevalo Cover Art

The Pasta Friday Cookbook

The Pasta Friday Cookbook Let's Eat Together by Allison Arevalo

“A pasta lover’s delight and a culinary treasure that can provide the basis and foundation for memorable gatherings of family and friends.” — The Midwest Book Review   Pasta Friday is a weekly pasta tradition that turns neighbors into friends, and friends into family. Restaurateur and food writer Allison Arevalo shows you how to start your own tradition by cooking comforting, delicious pasta dishes to feed your family on a busy weeknight, or for a crowd on the weekend. It’s not about entertaining, but sitting down with family and friends to eat together, and connect over big bowls of cannolicchi with red pepper sauce, pappardelle with slow-cooked pork ragu, trofie with pesto, and more. Find the right dish for any week of the year from the 52 comforting pasta dishes and 16 creative salads, organized by season. And, be sure to sprinkle in some extras like crispy, spicy prosciutto, lemon breadcrumbs. Each recipe uses a different pasta shape, so you can have fun experimenting with calamarata, gnocchetti, paccheri, and mafalda, or simply using traditional spaghetti. There are plenty of tips for scaling the recipes up for a crowd, shopping on a budget, and finding time to cook, along with wine pairings, and gorgeous photography. You’ll fall in love with the Pasta Friday tradition, and start hosting your own before you know it. “A true testament that grace, kindness, and generosity can help build community and spread love for good food while nurturing a peaceful and joyful world, especially for our children.” —Rolando Beramendi, author of Autentico: Cooking Italian, the Authentic Way

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The Story of Sushi - Trevor Corson Cover Art

The Story of Sushi

The Story of Sushi An Unlikely Saga of Raw Fish and Rice by Trevor Corson

Everything you never knew about sushi—its surprising origins, the colorful lives of its chefs, and the bizarre behavior of the creatures that compose it. Trevor Corson takes us behind the scenes at America’s first sushi-chef training academy, as eager novices strive to master the elusive art of cooking without cooking. He delves into the biology and natural history of the edible creatures of the sea, and tells the fascinating story of an Indo-Chinese meal reinvented in nineteenth-century Tokyo as a cheap fast food. He reveals the pioneers who brought sushi to the United States and explores how this unlikely meal is exploding into the American heartland just as the long-term future of sushi may be unraveling. The Story of Sushi  is at once a compelling tale of human determination and a delectable smorgasbord of surprising food science, intrepid reporting, and provocative cultural history. A  New York Times  Editor’s Choice Previously titled The Zen of Fish

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Acai Super Berry Cookbook - Melissa Petitto R.D. Cover Art

Acai Super Berry Cookbook

Acai Super Berry Cookbook Over 50 Natural and Healthy Smoothie, Bowl, and Sweet Treat Recipes by Melissa Petitto R.D.

Author Melissa Petitto, RD, presents over 55 healthy and delicious recipes—accompanied by gorgeous color photography—that include the Brazilian superfruit acai in tasty and unexpected ways. Jam-packed with nutrients and antioxidants, and also low in sugar, the acai berry is the quintessential superfood . Eating acai berries may help improve cholesterol levels , stop cancer cells from forming and spreading, and improve memory and other brain functions. While acai first gained fame as a smoothie ingredient, and has now become a smoothie bowl main star, this super berry can be used in countless ways. After an informative introduction about the acai berry , where to find it , and how to prepare it , find energizing smoothie and smoothie bowl recipes , followed by new acai takes, such as energy bars , muffins , popsicles , brownies , and even fudge !

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The Flavor Bible - Andrew Dornenburg & Karen Page Cover Art

The Flavor Bible

The Flavor Bible The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs by Andrew Dornenburg & Karen Page

Widely hailed as one of the most influential cookbooks of all time, this is the timeless classic guide to culinary creativity and flavor exploration, based on the wisdom of the world's most innovative chefs Eight years in the making,  The Flavor Bible  is a landmark book that has inspired the greatest creations of innovative cooks and chefs by serving as an indispensable guide to creativity and flavor affinities in today's kitchen.  Cuisine is undergoing a startling historic transformation: With the advent of the global availability of ingredients, dishes are no longer based on geography but on  flavor . This radical shift calls for a new approach to cooking -- as well as a new genre of "cookbook" that serves not to document classic dishes via recipes, but to inspire the creation of new ones based on imaginative and harmonious flavor combinations.  The Flavor Bible  is your guide to hundreds of ingredients along with the herbs, spices, and other seasonings that will allow you to coax the greatest possible flavor and pleasure from them. This astonishing reference distills the combined experience of dozens of America's most innovative culinarians, representing such celebrated and transformative restaurants as A Voce, Blue Hill, Café Atlántico, Chanterelle, Citronelle, Gramercy Tavern, the Herbfarm, Jardinière, Jean Georges, Le Bernardin, the Modern, and the Trellis. You'll learn to: explore the roles played by the four basic tastes -- salty, sour, bitter, and sweet -- and how to bring them into harmony; work more intuitively and effectively with ingredients by discovering which flavors have the strongest affinities for one another; brighten flavors through the use of acids -- from vinegars to citrus juices to herbs and spices such as Makrut lime and sumac; deepen or intensify flavors through layering specific ingredients and techniques; and balance the physical, emotional, mental, and spiritual aspects of cooking and serving an extraordinary meal. Seasoned with tips, anecdotes, and signature dishes from the country's most respected chefs and pastry chefs,  The Flavor Bible  is an essential book for every kitchen library.  For more inspiration in the kitchen, look for The Vegetarian Flavor Bible  and Kitchen Creativity. 

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The 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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Classic Snacks Made from Scratch - Casey Barber Cover Art

Classic Snacks Made from Scratch

Classic Snacks Made from Scratch 70 Homemade Versions of Your Favorite Brand-Name Treats by Casey Barber

Learn to make your favorite brand-name snacks and confections using all natural ingredients in this “masterpiece of reverse engineering” (SeriousEats.com) A cream-filled chocolate cupcake for dessert. Caramel popcorn while watching a movie. An ice cream sandwich on a hot summer day. Everyone enjoys indulging in their favorite guilty pleasures. But wouldn’t it be nice if junk food wasn’t full of junk? With Classic Snacks Made from Scratch , you can make your own beloved snacks and vending machine classics using all-natural ingredients. You’ll discover that these simple, preservative-free recipes taste better than the brand-name originals! This volume includes seventy salty and sweet recipes, including: •Nutter Butters® •Nacho Cheese Doritos® •Funyuns® •Klondike® Bars •Animals Crackers •Creamsicles® •Sour Patch™ Kids •Cinnamon Pop Tarts®

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The Fishmonger's Apprentice - Aliza Green Cover Art

The Fishmonger's Apprentice

The Fishmonger's Apprentice by Aliza Green

An ocean of fish and seafood preparation techniques at your fingertips!In The Fishmonger’s Apprentice, you get insider access to real life fishermen, wholesale markets, fish buyers, chefs, and other sources—far away from the supermarket, and everywhere the fish go well before they make it to the table. This book is a handbook for enjoying fish and seafood—from fishing line to filleting knife and beyond—and gives you instructional content like no other book has before.Inside, you'll find:- Hundreds of full-color, detailed step-by-step photographs teach you filleting, skinning, boning, harvesting roe, shucking oysters, and more- Extensive interviews with seafood experts as they share their old-world, classic skills- Tips on eating and buying more sustainably, using the whole fish, head to tail, and making the most of your local fishmonger—good for foodies and chefs alike- A bonus DVD featuring 12 video tutorials of preparing fish, plus 32 downloadable recipes from master chefsWhether you're a casual cook or devoted epicure, you'll learn new ways to buy, prepare, serve, and savor all types of seafood with The Fishmonger's Apprentice!

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Ribs, Chops, Steaks, & Wings - Ray Lampe Cover Art

Ribs, Chops, Steaks, & Wings

Ribs, Chops, Steaks, & Wings Irresistible Recipes for the Grill, Stovetop, and Oven by Ray Lampe

A guide to the basics of preparing meat outdoors or in your kitchen, plus forty-four easy and delicious recipes for everyone’s favorite cuts. Start out with some lip-smackin’ ribs, from Old-School Southern Barbecued Spare Ribs that are fall-off-the-bone tender to the sweet-savory combo found in the Apricot-Glazed Baby Back Ribs. Move on to chops that will really grow your appreciation for “steak’s little brother.” Make classic Grilled Veal Chops Oscar or Pork Tenderloin Medallion Chops Wrapped in Bacon with an Apple Glaze for a romantic dinner. Try one of the new preparations for steaks of all kinds—whether you’re cooking up a filet, skirt, flank, or even a tuna steak. And grilled wings are always a crowd-pleaser, from Turkey Wings Parmigiana—perfect for your next Super Bowl Party—to the irresistible Bacon-Wrapped Chicken Wings. Ray Lampe (a.k.a. Dr. BBQ) will walk you through the basics of how to light a grill and what tools are most handy when dealing with meat. Then graduate to using smoking chips and learn how they pair with the different cuts of meat. No grill? No problem! You can use an indoor broiler or a grill pan and still get great results. Choose the ideal rub, sauce, or salsa to season your beautifully charred ribs or wings, and even perfect your own Homemade Steak Sauce. Dr. BBQ also breaks down the different cuts and grades to help you pick out a great steak as well as your butcher does. With the simple instructions and delicious recipes in Ribs, Chops, Steaks & Wings , you’ll be inspired to rub, slice, sear, and slather your way to your inner carnivore.

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More Daily Veg - Joe Woodhouse Cover Art

More Daily Veg

More Daily Veg No fuss or frills, just great vegetarian food by Joe Woodhouse

One of The Guardian 's Best Food Books 2023 'I really love Joe Woodhouse's food' - Nigella Lawson 'Joe just makes the most delicious food that happens to have no meat or fish in it.' - Rachel Roddy 'When Joe Woodhouse cooks then you know that something very, very good will result from much happy time spent in the kitchen. For such a modern cook, the flavours are deep, rich and magical. That there is no meat is happily forgotten here, for this is about great cooking.' - Jeremy Lee 'Joe's food always looks gorgeous and totally doable. A major plus is that the recipes in his books can often be made with ingredients you have at home.' - Diana Henry Swapping just one meat dish for a plant-based one saves greenhouse gas emissions that are equivalent to the energy used to charge your phone for two years. In this new collection of recipes, a companion to the highly acclaimed Your Daily Veg , long-time vegetarian Joe Woodhouse celebrates everyday, seasonal vegetables in a fresh, modern way with dishes that always deliver on flavour and satisfaction. Focusing either on one core vegetable or a group of similar vegetables - including celeriac, beetroot and squash, tomatoes and fennel, mushrooms, onions and leeks, and beans, pulses and seeds - the recipes follow a simple format of short ingredients lists and easy-to-follow instructions. Praise for Your Daily Veg : 'One of those cookbooks that you can tell will go into heavy rotation in your kitchen. Each chapter is given over to a different, common vegetable and how you can turn it into a satisfying and straightforward meal.' - Tim Lewis, Observer Food Monthly

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Blackstone Outdoor Gas Griddle Cookbook Complete: 100+ Classic No-Fuss Recipes and for Beginners - Sherrie Hanson Cover Art

Blackstone Outdoor Gas Griddle Cookbook Complete: 100+ Classic No-Fuss Recipes and for Beginners

Blackstone Outdoor Gas Griddle Cookbook Complete: 100+ Classic No-Fuss Recipes and for Beginners by Sherrie Hanson

The Blackstone Outdoor Gas Griddle is top of the griddle products in the market. It comes with stainless steel burners, a tremendous black steel frame, and a cold-rolled steel cooktop. Below is a preview of what to expect in this to make your cooking skills enjoyable and memorable: Pro Tips & TricksBreakfast RecipesVegetables, Tofu & FruitsSandwiches & Bread RecipesPoultry RecipesFish and Seafood RecipesMeat (Pork & Beef) RecipesAppetizers, Snacks RecipesDesserts, Sauces RecipesAnd lots more! You don't have to wait any longer to enjoy a good barbecue. Get ready to make the most delicious meals once you master the art of griddling, and this book will show you how to do so. It's time to fire up the grill & savor the flavors of life!

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Rice Is Life - Caryl Levine, Ken Lee & Kristin Donnelly Cover Art

Rice Is Life

Rice Is Life by Caryl Levine, Ken Lee & Kristin Donnelly

A love letter to the humble grain featuring 65 recipes for rice and all its glorious possibilities. Rice is so much more than just a pantry staple. It's the foundation of cuisines across the world, a grain that sustains half the world's people, and the start of a delicious meal at home. In RICE IS LIFE, rice visionaries and founders of Lotus Foods, Caryl Levine and Ken Lee, share 65 recipes that showcase the grain in easy-to-cook meals from around the world. From Arroz Con Pollo to Hainanese-Inspired Chicken and Rice, to Ramen "Carbonara" and Soba Noodles with Green Tea Broth and Smoked Salmon, this cookbook captures the diversity of flavors and helps transform simple, gluten-free pantry staples into flavorful and nourishing dishes. Along the way, it offers essays on rice culture and sustainable rice agriculture, showing how rice plays a part in uplifting people across the globe. With its bright and colorful interior, RICE IS LIFE finds the joy and freshness in the everyday beauty of rice not just as a pantry staple, but a staple of life. Rice is central to global cooking: As the staple food for more than half the world's population, rice is ubiquitous and is the foundation of so many cultures, including Japan, Korea, China, India, the Persian Empire, Italy, Finland, West Africa, the Caribbean, Thailand, Vietnam, the American South, and many more. Naturally gluten-free: Rice and rice noodle–based recipes are naturally gluten free. This makes this pantry staple a core component in the diet of people with celiac disease, are sensitive to gluten, or are trying to incorporate less gluten into their diet for other reasons. This cookbook helps home cooks prepare rice with confidence and explore all its glorious possibilities.   Perfect for:Home cooks who are looking to expand their repertoireFans of cuisines that rely on rice (Chinese, Japanese, Indian, Filipino, Italian, Persian, and more)People looking for gluten-free meal ideas  fans of Lotus Foods and their productsReaders curious about the history, cultural significance, and environmental impact of rice

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A Burger to Believe In - Chris Kronner & Paolo Lucchesi Cover Art

A Burger to Believe In

A Burger to Believe In Recipes and Fundamentals [A Cookbook] by Chris Kronner & Paolo Lucchesi

A deep-dive into the art and philosophy of making the perfect hamburger, with recipes for game-changing burgers and all the accoutrements. Chris Kronner has dedicated his creative energy, professional skills, and a lifetime of burger experiences to understanding America's favorite sandwich. In his debut cookbook, this trusted chef reveals the secrets behind his art and obsession, and teaches you how to create all of the elements of a perfect burger at home. Including tips for sourcing and grinding high-quality meat, musings on what makes a good bun, creative ideas for toppings (spoiler alert: there are more bad ideas out there than good, and restraint is the name of the game), and more than forty burger accompaniments and alternatives—from superior onion rings to seasonal salads to Filet-O-Fish-inspired Crab Burgers—this book is not only a burger bible, but also a meditation on creating perfection in simplicity.

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Simply Pasta Salad: Favorite Recipes That Everyone Loves - Lauren Fowler Cover Art

Simply Pasta Salad: Favorite Recipes That Everyone Loves

Simply Pasta Salad: Favorite Recipes That Everyone Loves by Lauren Fowler

This cookbook includes over 200 easy to make pasta salad recipes. It gives you step by step instructions for preparing your favorite salad 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:  Angel Hair Pasta Salad Antipasto Pasta Salad Artichoke Pasta Salad Asian Pasta Salad with Beef, Broccoli and Bean Sprouts Asparagus and Artichoke Pasta Salad BLT Bow Tie Pasta Salad Bacon Ranch Pasta Salad Black Bean Pasta Salad Bow Tie Cabbage Salad Broccoli Noodle Salad with Asian Peanut Citrus Sauce Caesar Chicken Pasta Salad Caribbean Crabmeat Salad Cashew Turkey Pasta Salad Cheese and Pecan Pasta Salad Chicken Noodle Salad with Peanut-Ginger Dressing Chickpea Macaroni Salad Cold Tuna Macaroni Salad Crab and Shrimp Pasta Salad Creamy Italian Spiral Salad Creamy Pesto Pasta Salad with Chicken, Asparagus and Cherry Cucumber and Dill Pasta Salad Curried Salmon Pasta Salad Dill Lemon Chicken Pasta Salad Dill Veggie Tuna Salad Filipino Chicken Salad Fruity Pasta Salad with Lemon Poppy Seed Dressing Garden Gazpacho Salad Greek Pasta Salad with Shrimp, Tomatoes, Zucchini, Peppers and Feta Hearty Pasta Dinner Salad Herb Vegetable Orzo Salad Holiday Ambrosia Salad Italian Pasta Veggie Salad Lemon Poppy Seed Chicken Pasta Salad Macaroni and Tuna Fish Salad Mandarin Chicken Pasta Salad Mediterranean Chicken and Orzo Salad in Red Pepper Cups Mexican Fiesta Pasta Salad Mushroom Mint Pasta Salad Mustard and Veggie Pasta Salad Olive Pasta Salad Orange Pasta Salad Orzo and Shrimp Salad with Asparagus Pasta Salad with Poppy Seed Dressing Pasta Salad with Tuna and Broccoli Pasta and Salmon Salad Pea and Mint Pasta Salad Penne, Tomato and Mozzarella Salad Pepperoni Caesar Pasta Salad Rainbow Rotini Salad Ranch, Bacon and Parmesan Pasta Salad Roast Beef Pasta Salad Rotini Chicken Salad Shell Pasta Salad with Salmon and Green Beans Shrimp Vermicelli Salad Smoked Salmon Pasta Salad Spicy Ham and Apple Pasta Salad Tex-Mex Pasta Salad Thai Noodle Salad Tortellini Pasta Salad Tortellini Salad with Grilled Tomato Vinaigrette Turkey Macaroni Salad Vegetable Pasta Salad Wagon Wheel Pasta Salad Zesty Feta and Shrimp Summer Pasta Salad And many more great recipes…

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Quick Prep Cooking Using Ingredients from Trader Joe’s - Jordan Zelesnick Cover Art

Quick Prep Cooking Using Ingredients from Trader Joe’s

Quick Prep Cooking Using Ingredients from Trader Joe’s by Jordan Zelesnick

Don’t Sacrifice Time or Flavor Spend more time eating and less time prepping with these 60 mouthwatering meals made with ingredients from your favorite grocery store. Popular food blogger Jordan Zelesnick loves all the flavor-packed ingredients Trader Joe’s has to offer, and in this epic collection she shows you how to utilize them to make quick, delicious meals. Plus, she’ll introduce you to some secret weapons you never thought to grab off Trader Joe’s shelves. Fuss-free meals include: • Chicken Shawarma Hummus Bowls • Buffalo Chicken Stuffed Peppers • Crispy Air Fryer Ravioli • Gochujang Salmon Burgers • Peach and Burrata Flatbread • Everything but the Leftovers French Fry Poutine • Crispy Street Corn Smashed Potatoes • Pumpkin Spice Challah French Toast • Edible Cookie Butter Cookie Dough With recipes for everything from main meals, snacks and sandwiches to breakfasts, pastas and desserts, you’ll have fresh, home-cooked flavors at every meal in a matter of minutes.

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Heirloom Beans - Vanessa Barrington & Steve Sando Cover Art

Heirloom Beans

Heirloom Beans by Vanessa Barrington & Steve Sando

“ Everything you need to know about the delicious new world of beans in this pioneering [recipe] book . . .A keeper.” —Paula Wolfert, James Beard and Julia Child Award–winning cookbook author   Who would have thought a simple bean could do so much? Heirloom bean expert Steve Sando provides descriptions of the many varieties now available, from Scarlet Runners to the spotted Eye of the Tiger beans. Nearly ninety recipes in the book will entice readers to cook up bowls of heartwarming Risotto and Cranberry Beans with Pancetta, or Caribbean Black Bean Soup. Close-up photos of the beans make them easy to identify. Packed with protein, fiber, and vitamins, these little treasures are the perfect addition to any meal.   “ Heirloom Beans is no less than a promise of good things to come from this humble but rather magical food.” —Deborah Madison, James Beard and Julia Child Award–winning cookbook author of Vegetarian Cooking for Everyone   “ Heirloom Beans is the ultimate kiss and tell all of legendary legumes. A delicious recipe and savory story for every heirloom bean.” —Annie Somerville, cookbook author and chef, Greens Restaurant   “We give Rancho Gordo beans a place of honor at our restaurants.” —Thomas Keller, James Beard award-winning chef, cookbook author and restaurateur, French Laundry

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Saltbox Seafood Joint Cookbook - Ricky Moore Cover Art

Saltbox Seafood Joint Cookbook

Saltbox Seafood Joint Cookbook by Ricky Moore

Ricky Moore was born and reared in the North Carolina coastal town of New Bern, where catching and eating fresh fish and shellfish is what people do. Today, Moore is one of the most widely admired chefs to come out of the region. In this cookbook, he tells the story of how he started his wildly popular Saltbox Seafood Joint® restaurants and food truck in Durham, North Carolina. Moore, a formally trained chef, was led by a culinary epiphany in the famous wet markets of Singapore to start a restaurant focused purely on the food inspired by the Carolina coast and its traditional roadside fish shacks and camps. Saltbox Seafood Joint's success is a testament to Moore's devotion to selecting the freshest seasonal ingredients every day and preparing them perfectly. In sixty recipes that celebrate his coastal culinary heritage, Moore instructs cooks how to prepare Saltbox Seafood Joint dishes. This cookbook, written with K. C. Hysmith, explains how to pan-fry and deep-fry, grill and smoke, and cook up soups, chowders, stews, and grits and seafood. Moore has taken pity on us and even included the recipe for his famous Hush-Honeys®, an especially addictive hushpuppy. Charts and illustrations in the book explain the featured types, availability, and cuts of fish and shellfish used in the recipes.

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Kowbird - Matt Horn Cover Art

Kowbird

Kowbird Amazing Chicken Recipes from Chef Matt Horn's Restaurant and Home Kitchen by Matt Horn

If you are like most people, you eat a lot of chicken. But chances are you haven’t had chicken like Matt Horn’s chicken. Now you can! Learn how to make the best chicken on the planet, from a true master of the art, in this fun and inspiring book. Celebrated chef Matt Horn spent years perfecting his chicken recipes before he opened his widely acclaimed mecca for chicken cookery, Kowbird , in Oakland, California. Even to this day, he continues to experiment with different cuts of chicken, with a host of sauces and spice mixtures that bring out the best flavors in chicken, and with all sorts of cooking techniques that make this popular food explode with flavor on the palate. In the richly photographed pages of Kowbird, he shares his hard-won wisdom and his brilliantly creative culinary wizardry, elevating the humble bird to its rightful place at the center of the plate—and as the star of the meal. Matt gives you 65 recipes packed with flavor and creativity for everything from comforting weekday dinners to spectacular weekend feasts. It’s time to set aside the tired old chicken spaghetti, chicken parmesan, and unadorned chicken cutlets and dig into:   Zingy Chile-Crisp-Rubbed Grilled Chicken BreastsChicken-Fried Chicken, Matt’s signature Southern-inflected riff on chicken-fried steakCalifornia Wings, which you dip in a zesty mash of garlic, avocado, onion, and lemonMatt’s best-in-class version of Nashville Hot ChickenAnd much more deliciousness With recipes for barbecuing , grilling , smoking , sautéing , brazing , baking , broiling , pan-frying , deep-frying , and more , this is a book that takes chicken to delectable places you’ve never dreamed of before.

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That Noodle Life - Mike Le & Stephanie Le Cover Art

That Noodle Life

That Noodle Life Soulful, Savory, Spicy, Slurpy by Mike Le & Stephanie Le

No noodles no life! A 75 recipe celebration 75 fun, easy, comforting recipes that go way beyond spaghetti and ramen. Inspired by the noodle-crazed cuisines of Asia, Italy, and the American melting pot, these recipes dish up high-impact, slurpable flavor and minimal fuss. Dig into comfort noodles like Really Savory Sunday Sauce with Tagliatelle and French Onion Mac and Cheese. Quick weeknight noodles:  Flash-Fried Rib Eye with Black Bean Sauce and Crispy Chow Mein  and Let’s Stay in Tonight Spicy Sesame Chili Oil Noodles .   Plus how to upgrade instant ramen, recipes for making delicious pasta from scratch, plus the one and only lasagna bracket competition.  

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Pasta Grannies: The Official Cookbook - Vicky Bennison Cover Art

Pasta Grannies: The Official Cookbook

Pasta Grannies: The Official Cookbook The Secrets of Italy's Best Home Cooks by Vicky Bennison

WINNER OF THE JAMES BEARD FOUNDATION 2020 AWARD FOR BEST SINGLE SUBJECT COOKBOOK Learn how to make pasta like Italian nonnas do. Inspired by the hugely popular YouTube channel of the same name, Pasta Grannies is a wonderful collection of time-perfected Italian pasta recipes from the people who have spent a lifetime cooking for love, not a living: Italian grandmothers. “When you have good ingredients, you don’t have to worry about cooking. They do the work for you.” – Lucia, 85 Featuring easy and accessible recipes from all over Italy, you will be transported into the very heart of the Italian home to learn how to make great-tasting Italian food. Pasta styles range from pici – a type of hand-rolled spaghetti that is simple to make – to lumachelle della duchessa – tiny, ridged, cinnamon-scented tubes that take patience and dexterity. More than just a compendium of dishes, Pasta Grannies tells the extraordinary stories of these ordinary women and shows you that with the right know how, truly authentic Italian cooking is simple, beautiful and entirely achievable.

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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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101 Things to Do with Ramen Noodles - Toni Patrick Cover Art

101 Things to Do with Ramen Noodles

101 Things to Do with Ramen Noodles by Toni Patrick

The new edition of 101 Things to Do With Ramen Noodles has a fun updated design to showcase its 101 easy-to-make recipes that will elevate this pantry staple. Discover—or rediscover—this bestselling cookbook from a series with over 3 million copies sold! Ramen noodles are fast, easy, filling—and endlessly customizable! Learn how to transform this affordable pantry staple into delicious recipes, including: Creamy Chicken Noodle Soup, Summer Garden Soup, Zucchini Salad, Creamy Beef and Broccoli Noodles, Ramen Burgers, Ham and Cheese Ramen Omelets, Pork Chop Ramen, Tuna Noodle Casserole, Ramen Nachos, and Cheesy Ranch Ramen.

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The Whole Foods Market Cookbook - Steve Petusevsky & Whole Foods, Inc. Cover Art

The Whole Foods Market Cookbook

The Whole Foods Market Cookbook A Guide to Natural Foods with 350 Recipes by Steve Petusevsky & Whole Foods, Inc.

Who else but Whole Foods Market could create a cookbook so fresh, so appealing, so full of valuable information, and so perfect for the way we are all cooking and eating today? Bursting with winning recipes, healthful cooking advice, cheerful guidance through the new language of natural foods, wine and cheese information, and a comprehensive glossary, this is a “thank goodness it’s here” kind of cookbook. The world’s largest natural and organic supermarket has created 350 contemporary recipes that are destined to become new classics. Whole Foods Market presents the most popular dishes from their prepared foods section, combined with brand-new recipes that showcase the wide variety of delicious ingredients available today. Far from “crunchy granola” fare, sophisticated recipes include Shrimp and Scallop Chalupas, Hazelnut Crusted Pork Loin, Thai-Style Green Curry Chicken, Griddled Sesame and Garlic Tofu with Wilted Bok Choy, Honey Jalapeño Barbecue Sauce, and Maple Butterscotch Macadamia Blondies. From meat and fish to tofu and vegetables, kid-friendly dishes to one-pot meals, the choices are dazzling, and with more than 200 of the recipes either vegetarian or vegan, the options are diverse. But the recipes are just the beginning. Steve Petusevsky and Whole Foods Market Team Members shed light on the confusing world of natural foods, presenting interesting, accessible information and all kinds of helpful cooking advice. The Whole Foods Market Cookbook is as welcoming and fun as a trip to one of their stores. Find out the answers to questions such as: How do I cook quinoa? What are the different kinds of tofu, and how do I know which to buy? How should I stock a great natural foods pantry? What are good alternatives to wheat pasta? What does “organic” mean? A glossary with more than 150 definitions provides a great reference for all of the terms and ingredients that have been edging their way into our vocabularies and kitchens. With recipe bonuses, tips from the team, variations, sidebars, and 30 menu suggestions, this is the natural foods guide that so many of us have been waiting for.

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Vegetables on Fire - Brooke Lewy Cover Art

Vegetables on Fire

Vegetables on Fire 50 Vegetable-Centered Meals from the Grill by Brooke Lewy

Discover a world of succulent grilled vegetables that eat like meat in this cookbook featuring sixty vegetable-centered recipes. The first of its kind, this cookbook features sixty recipes that star vegetables caramelized on a grill and transformed into satisfying, flavor-forward meals. Cauliflower “steaks,” broccoli burgers, and beets that slow-smoke like a brisket are just three of the meaty but meatless meals for your next cookout. More than thirty stunning images showcase the beauty and variety of these recipes, each of which includes instructions for charcoal and gas grilling as well as using a grill pan on the stovetop or under the broiler. For vegetarians, those who love to grill, and anyone looking for more creative ways to prepare vegetables, this handbook is a must.

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The Tillamook Cheese Cookbook - Kathy Holstead Cover Art

The Tillamook Cheese Cookbook

The Tillamook Cheese Cookbook Over 100 Years of Excellence by Kathy Holstead

Back in 1909, a handful of dairy farmers in Tillamook County, Oregon, formed the Tillamook County Creamery Association. More than 100 years later, they are still using the original recipe. Tillamook Cheese is an award-winning American favorite and a household name. Over the years some of the greatest cheese recipes in the world have been developed, tested, and tasted in anticipation of the release of this one of a kind cookbook. The Tillamook Cheese Cookbook includes recipes such as Cheddar Scallion Biscuits, Cheesy Chicken Tetrazzini, and Twice-baked Cheese Soufflé with Deviled Crab Sauce. An entire section is devoted to the Queen of comfort Food—Mac n’ Cheese. Each year, the co-op sponsors a Mac n’ Cheese recipe contest, and this cookbook includes the best warm and creamy, cheesy and sinfully delicious macaroni and cheese recipes from across the nation.

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Ethiopia - Yohanis Gebreyesus & Jeff Koehler Cover Art

Ethiopia

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

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

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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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Williams-Sonoma Pasta - Erica de Mane Cover Art

Williams-Sonoma Pasta

Williams-Sonoma Pasta The Best-Selling Recipe Collection from America's Top Cooking Authority by Erica de Mane

From spiral pasta tossed with fresh pesto to a delicious lasagne layered with duck and cream sauce, the variety of pasta dishes is an endless source of inspiration in the kitchen and a pleasure at the table.  Williams Sonoma Collection Pasta offers more than 40 easy-to-follow recipes, including both classic favorites and fresh new ideas. In these pages, you’ll find inspiring pasta dishes designed to suit any occasion—from a light summer supper to a festive dinner party. This expertly photographed, full-color recipe collection appeals to both novice and experienced cooks.

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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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Alton Brown: EveryDayCook - Alton Brown Cover Art

Alton Brown: EveryDayCook

Alton Brown: EveryDayCook A Cookbook by Alton Brown

NEW YORK TIMES BESTSELLER • This cookbook has 101 delicious recipes for home chefs of all abilities. My name is Alton Brown, and I wrote this book. It’s my first in a few years because I’ve been a little busy with TV stuff and interwebs stuff and live stage show stuff. Sure, I’ve been cooking, but it’s been mostly to feed myself and people in my immediate vicinity—which is really what a cook is supposed to do, right? Well, one day I was sitting around trying to organize my recipes, and I realized that I should put them into a personal collection. One thing led to another, and here’s  EveryDayCook.  There’s still plenty of science and hopefully some humor in here (my agent says that’s my “wheelhouse”), but unlike in my other books, a lot of attention went into the photos, which were all taken on my iPhone (take that, Instagram) and are suitable for framing. As for the recipes, which are arranged by time of day, they’re pretty darned tasty. Highlights include:    • Morning: Buttermilk Lassi, Overnight Coconut Oats, Nitrous Pancakes  • Coffee Break: Cold Brew Coffee, Lacquered Bacon, Seedy Date Bars • Noon: Smoky the Meat Loaf, Grilled Cheese Grilled Sandwich, “EnchiLasagna” or “Lasagnalada” • Afternoon: Green Grape Cobbler, Crispy Chickpeas, Savory Greek Yogurt Dip • Evening: Bad Day Bitter Martini, Mussels-O-Miso, Garam Masalmon Steaks • Anytime: The General’s Fried Chicken, Roasted Chile Salsa, Peach Punch Pops • Later: Cider House Fondue, Open Sesame Noodles, Chocapocalypse Cookie   So let’s review: 101 recipes with mouthwatering photos, a plethora of useful insights on methods, tools, and ingredients all written by an “award-winning and influential educator and tastemaker.” That last part is from the PR office. Real people don’t talk like that.

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Charcuterie: The Craft of Salting, Smoking, and Curing (Revised and Updated) - Michael Ruhlman & Brian Polcyn Cover Art

Charcuterie: The Craft of Salting, Smoking, and Curing (Revised and Updated)

Charcuterie: The Craft of Salting, Smoking, and Curing (Revised and Updated) 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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Williams-Sonoma Vegetable - Marlena Spieler Cover Art

Williams-Sonoma Vegetable

Williams-Sonoma Vegetable The Best-Selling Recipe Collection from America's Top Cooking Authority by Marlena Spieler

Fresh, crisp, and bursting with color and flavor, vegetables embody the changing of the seasons more than any other food. From tender spring peas to rich, creamy-textured winter squash, we look forward to their arrival in the market year after year. Williams Sonoma Collection Vegetables offers more than 40 easy-to-follow recipes, including both classic favorites and fresh new ideas. In these pages, you’ll find versatile vegetable dishes for every season and every occasion—from a late summer lunch to a midwinter dinner party. This vibrantly photographed, full-color recipe collection appeals to both novice and experienced cooks.

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The Food Matters Cookbook - Mark Bittman Cover Art

The Food Matters Cookbook

The Food Matters Cookbook 500 Revolutionary Recipes for Better Living by Mark Bittman

From the award-winning champion of conscious eating and author of the bestselling Food Matters comes The Food Matters Cookbook , offering the most comprehensive and straightforward ideas yet for cooking easy, delicious foods that are as good for you as they are for the planet. The Food Matters Cookbook is the essential encyclopedia and guidebook to responsible eating, with more than 500 recipes that capture Bittman’s typically relaxed approach to everything in the kitchen. There is no finger-wagging here, just a no-nonsense and highly flexible case for eating more plants while cutting back on animal products, processed food, and of course junk. But for Bittman, flipping the ratio of your diet to something more virtuous and better for your body doesn’t involve avoiding any foods—indeed, there is no sacrifice here. Since his own health prompted him to change his diet, Bittman has perfected cooking tasty, creative, and forward-thinking dishes based on vegetables, fruits, and whole grains. Meat and other animal products are often included—but no longer as the centerpiece. In fact the majority of these recipes include fish, poultry, meat, eggs, or dairy, using them for their flavor, texture, and satisfying nature without depending on them for bulk. Roasted Pork Shoulder with Potatoes, Apples, and Onions and Linguine with Cherry Tomatoes and Clams are perfect examples. Many sound downright decadent: Pasta with Asparagus, Bacon, and Egg; Stuffed Pizza with Broccoli, White Beans, and Sausage; or Roasted Butternut Chowder with Apples and Bacon, for example. There are vegetarian recipes, too, and they have flair without being complicated—recipes like Beet Tartare, Lentil “Caviar” with All the Trimmings, Radish-Walnut Tea Sandwiches, and Succotash Salad. Bittman is a firm believer in snacking, but in the right way. Instead of packaged cookies or greasy chips, Bittman suggests Seasoned Popcorn with Grated Parmesan or Fruit and Cereal Bites. Nor does he skimp on desserts; rather, he focuses on fruit, good-quality chocolate, nuts, and whole-grain flours, using minimal amounts of eggs, butter, and other fats. That allows for a whole chapter devoted to sweets, including Chocolate Chunk Oatmeal Cookies, Apricot Polenta Cake, Brownie Cake, and Coconut Tart with Chocolate Smear. True to the fuss-free style that has made him famous, Bittman offers plenty of variations and substitutions that let you take advantage of foods that are in season—or those that just happen to be in the fridge. A quick-but-complete rundown on ingredients tells you how to find sustainable and flavorful meat and shop for dairy products, grains, and vegetables without wasting money on fancy organic labels. He indicates which recipes you can make ahead, those that are sure to become pantry staples, and which ones can be put together in a flash. And because Bittman is always comprehensive, he makes sure to include the building-block recipes for the basics of home cooking: from fast stocks, roasted garlic, pizza dough, and granola to pots of cooked rice and beans and whole-grain quick breads. With a tone that is easygoing and non-doctrinaire, Bittman demonstrates the satisfaction and pleasure in mindful eating. The result is not just better health for you, but for the world we all share.

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Williams-Sonoma Steak & Chop - Denis Kelly Cover Art

Williams-Sonoma Steak & Chop

Williams-Sonoma Steak & Chop The Best-Selling Recipe Collection from America's Top Cooking Authority by Denis Kelly

Juicy New York strip steaks grilled to perfection and topped with blue cheese butter. Pan-roasted pork chops glazed with a zesty citrus sauce. Veal cutlets sautéed with wild mushrooms and sherry. The most comforting of comfort foods, steaks and chops are east to prepare and quick to cook—and their versatile nature allows them to be paired with a wonderful range of flavors.  Williams-Sonoma Collection Steak & Chop offers more than 40 easy-to-follow recipes, including classic preparations and fresh new ideas. In these pages, you'll discover tempting options for every occasion, from cozy weeknight suppers and casual summer barbecues to festive dinner parties. This vivid, full-color recipe collection appeals to both novice and experienced cooks.

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Vegetables Unleashed - José Andrés & Matt Goulding Cover Art

Vegetables Unleashed

Vegetables Unleashed A Cookbook by José Andrés & Matt Goulding

A NEW YORK TIMES BESTSELLER From the endlessly inventive imaginations of star Spanish-American chef José Andrés and James Beard award-winning writer Matt Goulding, Vegetables Unleashed is a new cookbook that will transform how we think about—and eat—the vast universe of vegetables. Andrés is famous for his unstoppable energy—and for his belief that vegetables are far sexier than meat can ever be. Showing us how to creatively transpose the flavors of a global pantry onto the produce aisle, Vegetables Unleashed showcases Andrés’s wide-ranging vision and borderless cooking style. With recipes highlighting everything from the simple wonders of a humble lentil stew to the endless variations on the classic Spanish gazpacho to the curious genius of potatoes baked in fresh compost, Vegetables Unleashed gives us the recipes, tricks, and tips behind the dishes that have made Andrés one of America’s most important chefs and that promise to completely change our relationship with the diverse citizens of the vegetable kingdom. Filled with a guerilla spirit and brought to life by Andrés’s globe-trotting culinary adventures, Vegetables Unleashed will show the home cook how to approach cooking vegetables in an entirely fresh and surprising way – and that the world can be changed through the power of plants.

48

Tyler Florence Fresh - Tyler Florence Cover Art

Tyler Florence Fresh

Tyler Florence Fresh A Cookbook by Tyler Florence

In a bold, beautiful new take on eating healthfully and well, Tyler Florence shows that clean, fresh ingredients are the true heroes of every good meal. This special version of Tyler Florence Fresh lets you: - Peek into Tyler’s life in the kitchen with exclusive video - Connect to Tyler’s Twitter feed, and Tweet back from your kitchen - Find recipes by your favorite ingredients - Shop quickly with aggregated shopping lists across multiple recipes, which you can e-mail to yourself - Cook with step-by-step recipes - View the ingredients you need as they pop up for each recipe step - Convert weight and volume measurements with ease In Tyler Florence Fresh , real, unprocessed foods shine in simple yet creative recipes designed to maximize the flavor and character of each component. Using easy techniques like quick pickling, searing, and dehydrating to heighten tastes and textures, Tyler masterfully mixes and matches flavors to create plates of elegant simplicity that are naturally brimming with wholesome nutrition. These 85 exciting new recipes run the gamut, from familiar favorites reimagined in delectably original ways to inspired new pairings and presentations. A simple grilled cheese sandwich is transformed into an elegant snack when enhanced with blanched asparagus; and comforting clam chowder becomes a feast in a bowl with the addition of roasted bacon, Brussels sprouts, and bread crumbs. Nutritious staples like quinoa, chickpeas, and barley get sophisticated makeovers, while infused oils and flavored aiolis add savory counterpoints to seasonal salads of fruits, vegetables, and seafood. Contrast is key, as Tyler plays with sweet, sour, tangy, tart, and spicy flavors to surprise the palate. Once you’ve tasted halibut with watermelon, peaches with prosciutto, and broccoli with anchovies, you’ll never browse your market the same way again. Filled with recipes that will surprise and delight everyone at your table, Tyler Florence Fresh is Tyler’s most showstopping, delicious book yet.

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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.

50

Williams-Sonoma Potato - Selma Brown Morrow Cover Art

Williams-Sonoma Potato

Williams-Sonoma Potato The Best-Selling Recipe Collection from America's Top Cooking Authority by Selma Brown Morrow

From a helping of hearty home fries to a slice of buttery pommes Anna to a savory Spanish omelete, potatoes are a favorite ingredient throughout the world. Served on the side or as a main dish, they are by far the most versitile vegetable we know. Williams Sonoma Collection Potato offers more than 40 recipes, including the classics as well as inspiring new ideas. In these pages, you will find a dish to suit any occasion, whether it's a light potato salad for a spring picnic or a savory potato tart with ham and Gruyère for a supper with friends. This vividly photographed, full-color recipe collection appeals to both novice and experienced cooks.

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