- Table View
- List View
Southern Ground: Reclaiming Flavor Through Stone-Milled Flour [A Baking Book]
by Jennifer LapidusA groundbreaking tour of Southern craft bakeries featuring more than 75 rich, grain-forward recipes, from one of the leaders of the cold stone-milled flour movement in the South.&“I felt like I was there, on the journey with Jennifer Lapidus herself, as I read her beautifully written book.&”—Peter Reinhart, author of The Bread Baker&’s ApprenticeAt Carolina Ground flour mill in Asheville, North Carolina, Jennifer Lapidus is transforming bakery offerings across the southern United States with intensely flavorful flour, made from grains grown and cold stone–milled in the heart of the South. While delivering extraordinary taste, texture, and story, cold stone-milled flour also allows bakers to move away from industrial commodity flours to create sustainable and artisanal products.In Southern Ground, Lapidus celebrates the incredible work of craft bakers from all over the South. With detailed profiles on top Southern bakers and more than seventy-five highly curated recipes arranged by grain, Southern Ground harnesses the wisdom and knowledge that the baking community has gained. Lapidus showcases superior cold stone-milled flour and highlights the importance of baking with locally farmed ingredients, while providing instruction and insight into how to use and enjoy these geographically distinct flavor-forward flours. Southern Ground is a love letter to Southern baking and a call for the home baker to understand the source and makeup of the most important of ingredients: flour.
hot for food all day: easy recipes to level up your vegan meals [A Cookbook]
by Lauren ToyotaMore than 100 utterly simple, crazy-delicious vegan recipes that satisfy cravings all day, everyday, from YouTube guru and bestselling author of Vegan Comfort Classics Lauren Toyota.&“I&’m really looking forward to whipping up all of the delicious vegan meals in hot for food all day.&”—Jillian Harris, bestselling co-author of Fraiche Food, Full HeartsBuffalo chicken crunch wraps. The &“spiced&” grilled cheese. Stuffed breakfast danishes. Tokyo street fries. These are some of the totally tastebud-pleasing dishes that are within your reach in hot for food all day, a collection of Lauren&’s mind-blowing recipes for breakfast, lunch, dinner, and everything in between. With her signature bold style, Lauren guides you, step by step, through her favorite everyday dishes, using tips and tricks to level up leftovers, saving you from eating the same thing twice. Filled with drool-worthy photography for every recipe, as well as tasty ideas for entertaining and getting your snack on, Lauren shows why she&’s still hot for food, all day
The Ultimate Instant Pot Healthy Cookbook: 150 Deliciously Simple Recipes for Your Electric Pressure Cooker
by Coco MoranteFrom breakfast to dinner, this enticing and extensive collection of 150 healthy favorites for the Instant Pot is a beautifully photographed, one-stop source for mouthwatering weekday meals.The Ultimate Instant Pot Healthy Cookbook sets itself apart from other less comprehensive books with 150 nutritious recipes covering every meal of the day--all well tested and authorized by Instant Pot for perfect results every time. Instant Pot expert Coco Morante lightens up traditional favorites with nutrient-rich recipes made with whole foods, natural sweeteners, and gluten- and dairy-free options, while retaining the ease of preparation and deliciously home-cooked flavors that make the Instant Pot so popular. This is the only book you'll need when looking for wholesome breakfasts, lunches, dinner, snacks, staples, and desserts the whole family will love, from Quinoa Muesli Bowls to Tomatillo Chicken Chili to Seafood Risotto to Greek Yogurt Cheesecake. With this ultimate cookbook, eating well has never been so simple.
Wine Style: Discover the Wines You Will Love Through 50 Simple Recipes
by Kate LeahyWine and food are meant to be enjoyed together. This fresh look at a classic subject covers the essential grape varieties that wine lovers need to know, as well as fifty elegantly simple and delicious recipes to savor alongside. &“One of the most approachable books on wine I&’ve seen.&”—David Lebovitz, author of Drinking French Wine Style is the modern, casual guide to finding which wines you love and with which foods to pair them. There are no rules here (especially none of the old-fashioned ones, like &“seafood should always be paired with white&”). Whether you&’re looking to find an affordable new mainstay bottle for weeknight dinners, incorporate dessert wines into your routine, or learn how orange wine is made, Wine Style has you covered. And what could be a more delicious and fun way to explore different varietals than by cooking the perfect complementary snacks and dishes to go with them? You&’re bound to find new favorites—in foods and wines alike—with winning combinations such as baked lemony feta with crisp white wine; caramelized cabbage and onion galette with a serious red; smoked salmon spaghetti with sparkling wine; and so much more.Discover new wines alongside incredible—and incredibly easy—recipes. With its modern approach to food and drink, Wine Style injects some much-needed fun into the world of wine tasting.
Italian Wine: The History, Regions, and Grapes of an Iconic Wine Country
by Shelley Lindgren Kate LeahyJourney through all twenty regions of Italy to discover the grapes, terrain, and historical techniques that have influenced modern Italian winemaking in this accessible and stunning guide to Italian wines. &“A brilliant look into the past, present, and future of wine and food in Italy.&”—Rajat Parr, owner-operator of Phelan Farm and author of Secrets of Sommeliers and The Sommelier&’s Atlas of Taste From award-winning sommelier Shelley Lindgren, who has long been recognized (and now knighted!) for her promotion of lesser-known Italian wines, and acclaimed cookbook author Kate Leahy comes a user-friendly and charming guide to Italian wines two decades in the making. The dynamic storytelling duo takes you through a beautifully photographed and delightfully comprehensive journey to understand what Italian wine looks like today: the makers shaping the industry, the innovative ways farmers are adapting to climate change, and the history that paved the path for this current movement.Travel vicariously through all twenty regions with Leahy and Lindgren and expand your palate beyond Chianti, Pinot Grigio, and Lambrusco. Immerse yourself in the untold stories of how ancient winemaking techniques, the shifts of power and the movement of families, and the terrain and climate have influenced modern Italian winemaking. The curiosity and passion Lindgren and Leahy have is infectious and inviting, and you&’ll leave with a buzz and a richer understanding of the country&’s wines.Let Italian Wine be your in-depth and fun guide into this endlessly fascinating, diverse world of wine.
Danielle Walker's Healthy in a Hurry: Real Life. Real Food. Real Fast. [A Gluten-Free, Grain-Free & Dairy-Free Cookbook]
by Danielle WalkerNEW YORK TIMES BESTSELLER • 150+ quick and easy recipes to get healthy gluten-free, grain-free, and dairy-free food on the table fast—from no-cook lunches to one-pot dinners and simple desserts—from the New York Times bestselling author of the Against All Grain series.&“Healthy in a Hurry helps busy, working moms (like me) get delicious meals on the table fast with tried-and-true recipes that are full of comfort, flavor, and easy variety.&”—Melissa Urban, co-founder and CEO of Whole30Beloved author Danielle Walker proves that healthy cooking is both doable and oh-so-satisfying. In Healthy in a Hurry, Danielle presents more than 150 paleo recipes inspired by her sunny California lifestyle and diverse cuisines from around the world, including: • No-cook lunches: Pesto Chicken, Nectarine & Avocado Salad; Thai-Style Shrimp Salad; Steak Lettuce Wraps with Horseradish Cream Sauce• Freezer-friendly meals: Pork Ragu over Creamy Polenta; Turkey Chili Verde; Baked Pepperoni Pizza Spaghetti with Ranch• Delicious pasta dishes: Curry Noodles with Shrimp; Mac & Cheese; Creamy Roasted Garlic, Chicken Sausage & Arugula Pasta• Sheet pan dinners: Mediterranean Salmon with Artichokes & Peppers; Lemongrass-Ginger Pork Chops with Crunchy Jicama & Mint Salad; Peruvian Steak & French Fries• Easy grills: Skirt Steak Tacos with Sriracha Aioli; Hawaiian BBQ Chicken with Grilled Bok Choy & Pineapple; Chipotle Cranberry–Sweet Potato Turkey BurgersEach recipe is shaped by Danielle's capable hands to be free of gluten, grains, and dairy—and most have just ten ingredients or fewer. And if that weren't good enough, every recipe is photographed and all are fast to make, giving busy people with dietary restrictions lots of ways to eat well on a tight schedule. With prep times and cook times, dietary guidelines, a pantry of sauces and spice mixes, and six weeks of meal planning charts, Healthy in a Hurry will help you become the calm, organized cook you've always aspired to be.
Mezcal and Tequila Cocktails: Mixed Drinks for the Golden Age of Agave [A Cocktail Recipe Book]
by Robert SimonsonIndulge your thirst for new ways to enjoy tequila and mezcal with 60+ recipes for agave cocktails from a James Beard Award–nominated author and New York Times spirits writer. From riffs on classics such as the Mezcal Mule and Oaxaca Old-Fashioned to new favorites such as Naked and Famous or Smoke and Ice, discover how to use mezcal and tequila to create cocktails in nearly every classic cocktail formula—from flip to sour to highball—that highlight the smoky, edgy flavors of these unique and popular spirits.Robert Simonson, author of The Old-Fashioned and The Martini Cocktail, covers a broad range of flavors with doable, delicious recipes that are easy to assemble, most only requiring three or four ingredients. This comprehensive, straightforward guide is perfect for tequila and mezcal enthusiasts looking for creative ways to enjoy agave spirits more often and in more varied ways—or for anyone who just likes to drink the stuff.
Modern Classic Cocktails: 60+ Stories and Recipes from the New Golden Age in Drinks
by Robert Simonson60+ recipes for today&’s modern classics with entertaining backstories from the cocktail revival of the past thirty years, by a two-time James Beard Award nominee and New York Times cocktail and spirits writer. &“No proper drinking library is complete without Robert Simonson&’s volumes, and Modern Classic Cocktails is one of the best yet.&” —Adam Platt, New York magazine restaurant critic and author of The Book of Eating One of the greatest dividends of the revival in cocktail culture that began in the 1990s has been the relentless innovation. More new cocktails—and good ones—have been invented in the past thirty years than during any period since the first golden age of cocktails, which lasted from roughly the 1870s until the arrival of Prohibition in 1920 and included the birth of the Martini, Manhattan, Daiquiri, and Tom Collins. Just as that first bar-world zenith produced a half-century of classic recipes before Prohibition, the eruption of talent over the past three decades has handily delivered its share of drinks that have found favor with arbiters on both sides of the bar. Among them are the Espresso Martini, White Negroni, Death Flip, Old Cuban, Paper Plane, Siesta, and many more, all included here along with each drink's recipe origin story. What elevates a modern cocktail into the echelon of a modern classic? A host of reasons, all delineated by Simonson in these pages. But, above all, a modern classic cocktail must be popular. People have to order it, not just during its initial heyday, but for years afterward. Tommy&’s Margarita, invented in the 1990s, is still beloved, and the Porn Star Martini is the most popular cocktail in the United Kingdom, twenty years after its creation. This book includes more than sixty easy-to-make drinks that all earned their stripes as modern classics years ago. Sprinkled among them are also a handful of critics' choices, potential classics that have the goods to become popular go-to cocktails in the future.
The New Rules of Cheese: A Freewheeling and Informative Guide
by Anne SaxelbyA fun and quirky guide to the essential rules for enjoying cheese &“The New Rules of Cheese will empower you to choose a more flavorful future, one that supports the small dairies and cheesemakers that further the diverse and resilient landscape we so desperately need.&”—Dan Barber, chef and co-owner of Blue Hill This richly illustrated book from a lauded cheesemonger—perfect for all cheese fans, from newcomers to experts—teaches you how to make a stylish cheese platter, repurpose nibs and bits of leftover cheese into something delicious, and expand your cheese palate and taste cheeses properly. Alongside the history and fundamentals of cheese-making, you&’ll even learn why cheese is actually good for you (and doesn&’t make you fat!), find enlightenment on the great dairy debate—pasteurized versus not pasteurized—and improve your cheese vocabulary with a handy lexicon chart.
Bourbon: The Story of Kentucky Whiskey
by Clay RisenA visually stunning illustrated guide to the history, craft, and appreciation of Kentucky bourbonBourbon, we soon realized, was not just a good drink. It was a drink with a story, from a place, with an unbreakable tie to the people and the land that produced it.Whiskey expert Clay Risen explores the origins, history, and evolution of America&’s distilling craft and culture in this luxurious boxed set. From boom to bust and back again, Risen tells the engrossing story of Kentucky whiskey, using interviews, photographs, and archival material to illuminate the singular region where bourbon was born. This meticulously researched book details how bourbon is made, how best to enjoy it, and how to build your own collection, along with profiles of the distilleries and makers that form the landscape of bourbon country.
Death & Co Welcome Home: [A Cocktail Recipe Book]
by Alex Day David Kaplan Nick FauchaldThe ultimate guide to choosing ingredients, developing your palate, mixing drinks, and leveling up your home cocktail game—with more than 600 recipes—from the bestselling team behind Death & Co: Modern Classic Cocktails and James Beard Book of the Year Cocktail Codex: Fundamentals, Formulas, Evolutions&“The mad geniuses behind Death & Co have elevated cocktail creation to punk-rock artistry. This dazzling book brings their brilliance home.&”—Aisha TylerImagine you&’re a rookie bartender and this is your handbook. Your training begins with a boot camp of sorts, where you follow the same path a Death & Co bartender would to discover your own palate and preferences, learn how to select ingredients, understand what makes a great cocktail work, and mix drinks like an old pro. Then it&’s time to invite your friends over to show off the batched and ready-to-pour mixtures you stored in the freezer so you could enjoy your guests instead of making drinks all night.More than 600 recipes anchor the book, including classics, low-ABV and nonalcoholic cocktails, and hundreds of signature creations developed by the Death & Co teams in New York, Los Angeles, and Denver. With hundreds of evocative photographs and illustrations, this comprehensive, visually arresting manual is destined to break new ground in home bars across the world—and make your next get-together the invite of the year.
The Vegan Stoner Cookbook 2: Over 100 Easy and Healthy Recipes to Munch
by Sarah Conrique Graham I. HaynesThe authors of the cult favorite The Vegan Stoner Cookbook are back with new vegan recipes so simple even a stoner can make them, now featuring a greater focus on whole foods, plus gluten-free and soy-free options.Cooking vegan doesn't have to be hard! The Vegan Stoners, Sarah Conrique and Graham I. Haynes, are back with another batch of foolproof vegan dishes. This time, the yummy, fresh recipes highlight even more whole foods and fresh produce for modern vegan meals that take you beyond the pantry and into the farmers market, with an added focus on gluten- and soy-free options.This highly illustrated, irreverent cookbook (and its cast of eccentric vegetable characters) presents easy instructions and simple, line-drawing ingredient lists that help busy home cooks and hungry slackers alike whip together filling vegan meals with minimal time and effort. With recipes like Butternut-chos, Jackfruit "Toona" Salad, and Shroom Paella, you'll find flexible plant-based recipes that satisfy your cravings.
The New York Times Cooking No-Recipe Recipes: [A Cookbook]
by Sam SiftonThe debut cookbook from the popular New York Times website and mobile app NYT Cooking, featuring 100 vividly photographed no-recipe recipes to make weeknight cooking more inspired and delicious. You don&’t need a recipe. Really, you don&’t. Sam Sifton, founding editor of New York Times Cooking, makes improvisational cooking easier than you think. In this handy book of ideas, Sifton delivers more than one hundred no-recipe recipes—each gloriously photographed—to make with the ingredients you have on hand or could pick up on a quick trip to the store. You&’ll see how to make these meals as big or as small as you like, substituting ingredients as you go. Fried Egg Quesadillas. Pizza without a Crust. Weeknight Fried Rice. Pasta with Garbanzos. Roasted Shrimp Tacos. Chicken with Caramelized Onions and Croutons. Oven S&’Mores. Welcome home to freestyle, relaxed cooking that is absolutely yours.
At Home in the Kitchen: Simple Recipes from a Chef's Night Off [A Cookbook]
by David Kinch Devin Fuller120+ recipes for the unfussy dishes—from all-day eggs to 2 a.m. snacks—that the James Beard Award-winning, three-Michelin-starred chef of Manresa cooks at home.&“An instant classic, it defines California cool and wears its sophistication lightly.&”—Padma LakshmiWhen David Kinch isn&’t working at one of his restaurants, he cooks in his strawberry-colored bungalow—affectionately known as the Pink Palace—where he lives on the Northern California coast. A casual meal might include a rustic pasta made with cans from the pantry, a simple roasted chicken, or too many oysters to count. In At Home in the Kitchen, you&’ll find David&’s ready-for-anything Mother-Sauce Mayo, a revelatory Guacamole with Pomegranate, the best make-ahead Grilled Cheese, and everything you want to eat for dinner tonight: Onion & Brioche Soup, Brussels Sprouts with Cider & Goat Cheese, Penne with a Walnut Sauce, Jambalaya New Orleans Style, Oven-Roasted Potatoes with Cod, Whole Roast Cauliflower with Capers & Egg, and much more. Photographed on location in the coastal town of Santa Cruz, where David surfs, sails, and entertains, this laid-back cookbook is packed with go-to recipes, songs to listen to while cooking, and a few classic cocktails (rhum punch, daiquiris, sangria, margaritas!) to set a cheerful mood. And while each recipe has no more than a few key ingredients, David&’s clever techniques, subtle twists, and fresh flavor combinations guarantee delicious—and impressive!—results in no time at all.
FOODHEIM: A Culinary Adventure [A Cookbook]
by Eric WareheimFrom one half of the cult comedy duo Tim & Eric comes the culinary bible for modern food freaks, showing you how to throw epic parties, suck the marrow out of life, and cook better than your grandmother. &“A book with all the recipes to Wareheim&’s insanely delicious secret sauces? And a sneak peek at the man behind the curtain?? I&’ll take two please . . . extra crispy!!!&”—Jack BlackDirector and actor Eric Wareheim might be known for his comedy, but his passion for food and drink is no joke. For the last fifteen years he has been traveling the world in search of the best bites and sips, learning from top chefs and wine professionals along the way. His devotion to beautiful natural wine, the freshest seafood crudos, and perfectly cooked rib-eyes is legit. And now he wants to share with you everything he&’s learned on this epic food journey.In Foodheim, Wareheim takes readers deep into his foodscape with chapters on topics like circle foods (burgers, tacos), grandma foods (pasta, meatballs), and juicy foods (steak, ribs). Alongside recipes for Chicken Parm with Nonna Sauce, Personal Pan Pep Pep, and Crudite Extreme with Dill Dippers, you will discover which eight cocktail recipes you should know by heart, how to saber a bottle of bubbly, and what you need to do to achieve handmade pasta perfection at home.Written with award-winning cookbook editor Emily Timberlake and featuring eye-popping photographs and art chronicling Wareheim's evolution as a drinker, how to baby your pizza dough into pie perfection, and more, Foodheim is the ultimate book for anyone who lives to eat.
Sheet Pan Chicken: 50 Simple and Satisfying Ways to Cook Dinner [A Cookbook]
by Cathy ErwayA cookbook of 50 recipes that combines everyone&’s favorite protein with the ease of cooking all on one pan, from a James Beard Award–winning food writer and TASTE contributor.ONE OF CHOWHOUND&’S TOP FALL PICKS • &“For the chicken aficionado, Cathy Erway&’s treatise is sure to delight. This gorgeous collection of delicious recipes is sure to bring joy to the cook and eaters alike.&”—Nik Sharma, cooking columnist and author of Season and The Flavor Equation Sheet Pan Chicken is a fresh, modern approach to cooking dinner all on one pan. These aren&’t ordinary protein and potatoes dishes—they&’re internationally-inspired recipes for roasting whole chickens, chicken breasts, legs, thighs, and wings but also chicken meatballs and chicken skewers. With Coriander-Crusted Chicken with Crispy Chickpeas and Pomegranate, Thai Yellow Curry Chicken Thighs with Cucumber Relish, Chicken Katsu with Plum Sauce, and much more, you&’ll elevate your dinner game with new flavors and techniques while enjoying the ease of one-pan cooking. James Beard Award–winning writer Cathy Erway covers the globe with her ingenious recipes and also those contributed by chefs Melissa Clark, Jenn de la Vega, Von Diaz, Pati Jinich, Yewande Komolafe, Preeti Mistry, Leela Punyaratabandhu, and Louisa Shafia. Also included are recipes for delectable sides, salads, and sauces to round out these mouthwatering and winning chicken dinners.
The Cook You Want to Be: Everyday Recipes to Impress [A Cookbook]
by Andy BaraghaniBeloved food writer and social media star Andy Baraghani helps you define and develop your personal cooking style—and become the cook you want to be—in more than 100 recipes.&“This book is full of things I want to make and cook.&”—Yotam Ottolenghi ONE OF THE MOST ANTICIPATED COOKBOOKS OF 2022—Time, Delish, Food52Andy Baraghani peeled hundreds of onions at Chez Panisse as a teenage intern, honed his perfectly balanced salad–making skills at Estela in New York, and developed recipes in the test kitchens of Saveur, Tasting Table, and Bon Appétit. It took him all those years to figure out the cook he wanted to be: a cook who is true to his Persian heritage, a fresh-vegetable lover, a citrus superfan, and an always-hungry world traveler. In The Cook You Want to Be, Baraghani shows home cooks on how to hone their own cooking styles by teaching the techniques and unexpected flavor combinations that maximize flavor in minimal time. At Bon Appétit, Baraghani created a bevy of viral recipes—from Tahini Ranch to Fall-Apart Caramelized Cabbage—that became household staples. Here, he follows up with more umami-rich dishes, beautiful and restaurant-worthy meals (that take half the time), and well-known dishes recast in utterly delicious ways. Among his debut cookbook&’s 100 recipes, new surefire hits include Caramelized Sweet Potatoes with Browned Butter Harissa; Sticky, Spicy Basil Shrimp; and Tangy Pomegranate-Chicken. Cooks will find inspiration to riff on, quick meals for hurried weeknights, condiments galore, and memorable meals to impress dinner guests. In essays throughout the book, Baraghani shares convictions (why everyone must make his beloved Persian egg dish, kuku sabzi) and lessons to live by (the importance of salting fish before cooking it). The Cook You Want to Be is a trove of go-to recipes and knowledge, stunning photographs, and delicious, simple home cooking for modern times.
Greenfeast: [A Cookbook]
by Nigel Slater110 vegetarian spring and summer recipes that provide nourishing and simple plant-based suppers while paying homage to the warm seasons—from the beloved author of Tender.Greenfeast: Spring, Summer is an eclectic and comprehensive collection of recipes, perfect for people who want to eat less meat, but don&’t want to compromise on flavor and ease of cooking. With Nigel Slater&’s famous one-line recipe introductions, the recipes are quick and easy and inspire you to dip into your pantry for ingredients. Inventive recipes showcase the creative ingredients used such as Asparagus, Broad Beans & Eggs; Ricotta, Orange Blossom & Cherries; and Halloumi, Melon & Chile and provide a plant-based guide for those who wish to eat with the seasons.
Greenfeast: [A Cookbook]
by Nigel Slater110 vegetarian autumn and winter recipes that provide quick, easy, and filling plant-based suppers while paying homage to the seasons--from the bestselling author of Eat.Greenfeast: Autumn, Winter is a vibrant and joyous collection of recipes, perfect for people who want to eat less meat, but don't want to compromise on flavor and ease of cooking. With Slater's famous one-line recipe introductions, the recipes are blissfully simple and make full use of ingredients you have on hand.Straightforward recipes showcase the delicious ingredients used such as Beetroot, Apple, and Goat's Curd; Crumpets, Cream Cheese & Spinach; and Naan, Mozzarella & Tomatoes and provide a plant-based guide for those who wish to eat with the seasons.
Let's Make Dumplings!: A Comic Book Cookbook (Let's Make)
by Hugh Amano Sarah BecanAn accessible and easy-to-follow comic book cookbook for bringing Asian dumplings into the home kitchen, with recipes for savory and sweet dumplings, dipping sauces, riffs, and more—from the authors of Let&’s Make Ramen! ONE OF THE BEST COOKBOOKS OF THE YEAR: Time Out, Glamour, Wired, Publishers Weekly, Booklist • &“A fun-filled, information-packed romp through the magnificent world of Eastern dumplings, anchored by chef Hugh Amano&’s rich Japanese heritage and artist Sarah Becan&’s dynamic illustrations.&”—Andrea Nguyen, James Beard Award–winning author of The Pho Cookbook and Asian Dumplings Chef Hugh Amano and comics artist Sarah Becan invite you to explore the big little world of Asian dumplings! Ideal for both newbies and seasoned cooks, this comic book cookbook takes a fun approach to a classic treat that is imbued with history across countless regions. From wontons to potstickers, buuz to momos, Amano&’s expert guidance paired with Becan&’s colorful and detailed artwork prove that intricate folding styles and flavorful fillings are achievable in the home kitchen. Let&’s Make Dumplings! includes dumpling lore; a master folding guide that familiarizes readers with popular styles, like the pleated crescent of a potsticker or the 4-pointed star of a crab rangoon; and a series of cooking directions to choose from, such as steaming or pan-frying. The recipes range from savory Gyoza to sweet Cambodian Num Kom; from classic Baozi to riffs such as Sesame Chicken Dumplings. Whether it is the family-style eating experience of stacked steamer baskets filled with succulent shumai and plump xiaolongbao or the interactive process of working together to fold hundreds of jiaozi for a celebration, Let&’s Make Dumplings! captures the deep level of connection that dumplings bring to any gathering and shows you how to re-create it in your own home.
The Vegan Meat Cookbook: Meatless Favorites. Made with Plants. [A Plant-Based Cookbook]
by Miyoko Schinner100+ hearty, succulent, people-pleasing meals featuring vegan meat, from comfort food classics and speedy weeknight dinners to global flavors and showstoppers, plus recipes for DIY vegan meats and cheeses. &“When vegan cheese queen Miyoko Schinner pens a new cookbook, you don&’t walk to your nearest bookstore. You run. . . . Get ready for your weeknight dinners to never be the same.&”—VegNewsFrom the Impossible Burger and Beyond Meat to MorningStar Farms, Boca Burgers, and more, plant-based meats are a growing trend for those who want to help the planet, animals, and their health but don&’t want to give up the meaty flavors they love. In The Vegan Meat Cookbook, bestselling author Miyoko Schinner guides you through the maze of products available on store shelves and offers straightforward guidance on how to best use them in everything from Sausage Calzones with Roasted Fennel and Preserved Lemon to Hominy and Carne Asada Enchiladas with Creamy Green Sauce. Dig in to a satisfying vegan meal of Weeknight Shepherd&’s Pie with Bratwurst and Buttery Potatoes or Meaty, Smoky Chili. Wow your guests with Coq au Vin, Linguine with Lemon-Garlic Scallops and Herbs, or Lettuce Wraps with Spicy Garlic Prawns.For those interested in making their own vegan meats and cheese from scratch, there are recipes for Juicy Chicken, King Trumpet Mushroom Bacon, Easy Buffalo Mozzarella, Miyoko&’s famous Unturkey, and many more that you&’ll never find in stores. Whether you&’re cutting back on meat for your health, the environment, animal welfare, or affordability, The Vegan Meat Cookbook will satisfy the cravings of flexitarians, vegans, vegetarians, and even carnivores.
Heroes' Feast: The Official D&D Cookbook (Dungeons & Dragons)
by Kyle Newman Jon Peterson Michael Witwer Official Dungeons & Dragons Licensed80 recipes inspired by the magical world of Dungeons & Dragons &“Ready a tall tankard of mead and brace yourself for a culinary journey to match any quest!&”—Tom Morello, Rage Against the Machine From the D&D experts behind Dungeons & Dragons Art & Arcana comes a cookbook that invites fantasy lovers to celebrate the unique culinary creations and traditions of their favorite fictional cultures. With this book, you can prepare dishes delicate enough to dine like elves and their drow cousins or hearty enough to feast like a dwarven clan or an orcish horde. All eighty dishes—developed by a professional chef—are delicious, easy to prepare, and composed of wholesome ingredients readily found in our world.Heroes&’ Feast includes recipes for snacking, such as Elven Bread, Iron Rations, savory Hand Pies, and Orc Bacon, as well as hearty vegetarian, meaty, and fish mains, such as Amphail Braised Beef, Hommlet Golden Brown Roasted Turkey, Drow Mushroom Steaks, and Pan-Fried Knucklehead Trout—all which pair perfectly with a side of Otik&’s famous fried spiced potatoes. There are also featured desserts and cocktails—such as Heartlands Rose Apple and Blackberry Pie, Trolltide Candied Apples, Evermead, Potion of Restoration, and Goodberry Blend—and everything in between, to satisfy a craving for any adventure.
My Everyday Lagos: Nigerian Cooking at Home and in the Diaspora [A Cookbook]
by Yewande KomolafeAn acclaimed food writer and cook celebrates the many cuisines found in Lagos, Nigeria's biggest city, with 75 recipes that mirror her own powerful journey of self-discovery.The city of Lagos, Nigeria, is a key part of a larger conversation about West African cuisine and its influences throughout the world. My Everyday Lagos consists of 75 dishes that are all served in recipe developer and food stylist Yewande Komolafe's fast-paced, ever-changing home city of Lagos. These recipes reflect the regional cooking of the country and reveal two complementary qualities of Nigerian cuisine—its singularity and accessibility. Along the way, through informative essays that place ingredients in historical context, Yewande explains how in a country where dozens of ethnic groups interact, a cuisine has developed that transcends tribal boundaries.Yewande's personal narrative is woven throughout the book and cautions against being burdened by notions of authenticity. To those in the African diaspora, this book highlights food that may have been adapted and integrated into the cuisines of the places they live. The bukas of London, Houston, Atlanta, Chicago, Toronto, and Newark all have their unique vision of Nigeria and are reflected in their food. The recipes, including classics like Jollof Rice, Puff Puff, and Groundnut Stew, are a starting point for the home cook, allowing them to trust the ingredients and achieve the variety of textures and flavors Nigerian food is known for. Beautiful photographs of the city and its people invite readers into the energy and pulse of Lagos, while the food photography entices them to make each and every dish in the book.This stunning cookbook is Yewande Komolafe's in-depth exploration of a cuisine as well as the definitive book on Lagos cuisine that reveals the nuances of regions and peoples, diaspora and return—but also tells her own story of gathering the scattered pieces of herself through understanding her home country and food.
Vibrant Botanicals: Transformational Recipes Using Adaptogens & Other Healing Herbs [A Cookbook]
by Jennifer McGruther70+ nourishing recipes using adaptogens, herbs, and botanicals to heal, energize, and calm.&“With unique and enticing recipes, Jennifer McGruther shows readers how easy it is to welcome healing herbs into their homes and food traditions.&”—Rosalee de la Forêt, author of Alchemy of Herbs and Wild RemediesWhen used properly, plants provide a wealth of healing powers. Adaptogens (plant extracts that help the body adapt to stress) and herbs are some of the most potent sources of such energy and immunity—plus they have a host of additional health benefits. Cookbook author and blogger Jennifer McGruther of Nourished Kitchen expertly guides readers through the properties of herbal energetics and how to gain the most from these dynamic sources. Jennifer explains each function and application, and how to extract their benefits into tinctures, infused oils, teas and tisanes, vinegars, and more. And while store-bought adaptogenic powders and elixirs from popular retailers may be a hefty investment, Jennifer&’s creations cost only a few dollars to make at home. Vibrant Botanicals provides more than 70 recipes for helping you feel your best when using herbal infusions. You&’ll discover how cacao and licorice naturally awaken the body and can be incorporated into granolas, beverages, and breakfasts to jump-start your day. Garlic, astragalus, reishi, and more are showcased in homemade broth and fire cider to help build immunity; while passionflower, ashwagandha, and chamomile are mixed into creamy milk blends and teas to ensure peaceful sleep.Whether you are looking to fortify digestion, lift your spirits, or just enjoy a good night&’s rest, Vibrant Botanicals provides the natural solution, through nourishing and herbal-rich recipes.
Turkey and the Wolf: Flavor Trippin' in New Orleans [A Cookbook]
by Mason HerefordA fun, flavorful cookbook with more than 95 recipes and Power-Ups featuring chef Mason Hereford&’s irreverent take on Southern food, from his awarding-winning New Orleans restaurant Turkey and the Wolf &“Mason and his team are everything the culinary world needs right now. This book is a testimony of living life to the most and being your true self!&”—Matty MathesonONE OF THE MOST ANTICIPATED COOKBOOKS OF 2022—Delish, Food52Mason Hereford grew up in rural Virginia, where his formative meals came at modest country stores and his family&’s holiday table. After moving to New Orleans and working in fine dining he opened Turkey and the Wolf, which featured his larger-than-life interpretations of down-home dishes and created a nationwide sensation.In Turkey and the Wolf, Hereford shares lively twists on beloved Southern dishes, like potato chip–loaded fried bologna sandwiches, deviled-egg tostadas with salsa macha, and his mom&’s burnt tomato casserole. This cookbook is packed with nostalgic and indulgent recipes, original illustrations, and bad-ass photographs. Filled with recipes designed to get big flavor out of laidback cooking, Turkey and the Wolf is a wild ride through the South, with food so good you&’re gonna need some brand-new jeans.