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Essential Ottolenghi [Two-Book Bundle]: Plenty More and Ottolenghi Simple
by Yotam OttolenghiExperience Yotam Ottolenghi&’s wholly original approach to Middle Eastern-inspired, vegetable-centric cooking with over 280 recipes in a convenient ebook bundle of the beloved New York Times bestselling cookbooks Plenty More and Ottolenghi Simple.From powerhouse chef and author (with over five million book copies sold) Yotam Ottolenghi comes this collection of two fan favorites. These definitive books feature over 280 recipes—spanning every meal, from breakfast to dessert, including snacks and sides—showcasing Yotam&’s trademark dazzling, boldly flavored, Middle Eastern cooking style. Full of weeknight winners, for vegetarians and omnivores alike, such as Braised Eggs with Leeks and Za&’atar, Polenta Chips with Avocado and Yogurt, Lamb and Feta Meatballs, Baked Orzo with Mozzarella and Oregano, and Halvah Ice Cream with Chocolate Sauce and Roasted Peanuts, Essential Ottolenghi includes:Plenty More: More than 150 dazzling recipes emphasize spices, seasonality, and bold flavors. Organized by cooking method, from inspired salads to hearty main dishes and luscious desserts, this collection will change the way you cook and eat vegetables.Ottolenghi Simple: These 130 streamlined recipes packed with Yotam&’s famous flavors are all simple in at least (and often more than) one way: made in thirty minutes or less, with ten or fewer ingredients, in a single pot, using pantry staples, or prepared ahead of time for brilliantly, deliciously simple meals.
Arabiyya: Recipes from the Life of an Arab in Diaspora [A Cookbook]
by Reem AssilA collection of 100+ bright, bold recipes influenced by the vibrant flavors and convivial culture of the Arab world, filled with moving personal essays on food, family, and identity and mixed with a pinch of California cool, from chef and activist Reem Assil &“This is what a cookbook should be: passion, politics, and personality are woven through the fabulous recipes.&”—Ruth Reichl, author of Save Me the PlumsONE OF FOOD52&’S MOST ANTICIPATED COOKBOOKS OF 2022Arabiyya celebrates the alluring aromas and flavors of Arab food and the welcoming spirit with which they are shared. Written from her point of view as an Arab in diaspora, Reem takes readers on a journey through her Palestinian and Syrian roots, showing how her heritage has inspired her recipes for flatbreads, dips, snacks, platters to share, and more. With a section specializing in breads of the Arab bakery, plus recipes for favorites such as Salatet Fattoush, Falafel Mahshi, Mujaddarra, and Hummus Bil Awarma, Arabiyya showcases the origins and evolution of Arab cuisine and opens up a whole new world of flavor. Alongside the tempting recipes, Reem shares stories of the power of Arab communities to turn hardship into brilliant, nourishing meals and any occasion into a celebratory feast. Reem then translates this spirit into her own work in California, creating restaurants that define hospitality at all levels. Yes, there are tender lamb dishes, piles of fresh breads, and perfectly cooked rice, but there is also food for thought about what it takes to create a more equitable society, where workers and people often at the margins are brought to the center. Reem's glorious dishes draw in readers and customers, but it is her infectious warmth that keeps them at the table. With gorgeous photography, original artwork, and transporting writing, Reem helps readers better understand the Arab diaspora and its global influence on food and culture. She then invites everyone to sit at a table where all are welcome.
Provecho: 100 Vegan Mexican Recipes to Celebrate Culture and Community [A Cookbook]
by Edgar CastrejónThe definitive plant-based Mexican cookbook for a new generation, featuring 100 recipes transforming traditional dishes into vegan celebrations of family and home &“The stories will feed your soul and the recipes will channel your love for Mexican food in a wholesome plant-based way.&”—Nisha Vora, creator of Rainbow Plant Life and author of The Vegan Instant Pot Cookbook Edgar Castrejón went vegan as a college student when he realized that following a plant-based diet made him feel better, but he worried he would no longer fit in back at the table with his family. As a proud first-generation Mexican American growing up in Oakland, Edgar had spent countless hours with his mom, aunts, and grandmother in the kitchen, where family recipes were passed down through &“las manos mágicas.&” So Edgar began creating healthier, meatless variations on the dishes he grew up cooking and eating.Provecho features one hundred of Edgar&’s ingenious vegan recipes that honor the traditional, often meat-heavy classics of Mexican and Latin American culture while cooking with compassion. Many take thirty minutes or less, rely on readily accessible ingredients, and feature Salvadoran and Colombian influences. And they&’re all organized by how meals are approached in Edgar&’s family: • La Mesa Llena (&“The Full Table&”): Mushroom Sancocho; No-Bake Enchiladas Verde with Jackfruit; Lentil-Cauliflower Empanadas• La Mesita (&“The Small Table&”): Sweet Potato and Kale Tacos; Quesadillas de Brócoli y Tofu; Vegan Queso Fundido• La Mañana Después de la Cruda (&“The Morning After&”): Burritos de Desayuno; &“Huevos&” Rancheros; Papas con Chorizo Vegano• Antojitos (&“Little Cravings&”): Vegan Chipotle Crema; Mi Tia Evelia&’s Ceviche de Coliflor; Ensalada de Nopales• Bebidas (&“Drinks&”): Oat Milk Horchata; Jugo de Espinaca y Piña; Margarita Fuerte• Postrecitos (&“Little Desserts&”): Almond Milk Rice Pudding with Cashew Cream; Gelatina de Mango Coco; Apple EmpanadasWith Provecho, Edgar invites you to discover a whole new way to enjoy the flavors he has loved his entire life—and still wakes up craving every day.
The Franklin Barbecue Collection [Two-Book Bundle]: Franklin Barbecue and Franklin Steak
by Aaron Franklin Jordan MackayFrom brisket to steak, here&’s everything you need to know about meat. This convenient ebook bundle from the revered pitmaster and New York Times bestselling author behind Austin's Franklin Barbecue features his already iconic books Franklin Barbecue and Franklin Steak.From America's foremost barbecue authority and bestselling author Aaron Franklin comes this collection of two essential books for anyone interested in cooking meat to perfection. Franklin and James Beard Award-winning coauthor Jordan Mackay unlock the secrets behind truly great barbecue and mind-blowing steak, sharing years' worth of hard-won knowledge.Franklin Barbecue: This bestselling book is the definitive resource for the backyard pitmaster, with chapters dedicated to building or customizing your own smoker; finding and curing the right wood; creating and tending perfect fires; sourcing top-quality meat; and, of course, cooking mind-blowing, ridiculously delicious barbecue.Franklin Steak: This indispensable guide is the be-all, end-all to cooking the perfect steak, buying top-notch beef, seasoning to perfection, and finding or building the ideal cooking vessel. For any meat lover, backyard grill master, or fan of Franklin's fun yet authoritative approach, this book is a must-have.
The Vegan Week: Meal Prep Recipes to Feed Your Future Self [A Cookbook]
by Gena HamshawPrepare for your week with this smart, practical, and delicious guide to vegan meal planning from the Full Helping blogger Gena Hamshaw, author of Power Plates. &“Gena Hamshaw takes the perfection out of meal-planning, making fresh, cozy, plant-based meals accessible—no matter what your week might look like.&”—Kristen Miglore, author of Food52 Genius RecipesHome cooking can be a challenge when life gets busy. Meal prep is the fix for having flavorful, nourishing meals to rely upon all week long. Gena, a longtime vegan with a demanding schedule, prioritizes nutritional balance as well as taste in this hands-on meatless primer. The Vegan Week will teach you how to batch cook varied, colorful, and comforting meals over the weekend, whether you have three, two, or even just one hour of time to spare. Discover new, plant-based favorites like Tangy Cashew Lime Noodle Bowls and Stuffed Sweet Potatoes with Coconut Greens, as well as classics like Pasta e Ceci and Seitan Goulash. Gena will help you to use your time in the kitchen effectively, so that you create and store filling, flavor-forward recipes—recipes that you'll look forward to as the week goes by. This book is a roadmap to eating vegan food regularly, incorporating it into daily life even when things are hectic. Thanks to meal prep techniques and recipes, you won't have to choose between the demands of your schedule and your desire to prioritize taste, nutrition, and the joy of eating homemade food.
Bludso's BBQ Cookbook: A Family Affair in Smoke and Soul
by Kevin BludsoThis is low and slow Texas BBQ done right: a family affair in smoke and soul, told through 75 recipes and stories from the founder of famous Los Angeles–based Bludso&’s BBQ.Kevin Bludso was born and raised in Compton, California, by a Black Panther–supporting mother and a police officer father. To stay out of trouble, he spent his summers in Corsicana, Texas, where he was schooled on the art of barbecue and worked long, hot hours on the pits at his granny&’s legendary BBQ stand. In 2008, Kevin opened his own Bludso&’s BBQ, a small walk-up stand in the heart of Compton that has led to multiple locations in California, Texas, and even Australia. In this honest and engaging cookbook, Kevin teaches you everything you need to know about BBQ: from choosing, seasoning, and cleaning your pit to selecting your brisket, ribs, and sausages, plus all the rubs and sauces you could need. Kevin also shares seventy-five delicious recipes for main meats such as BBQ Lamb Leg, Spicy Curried Oxtails, Buffalo Rib Tips, Blackened Catfish, and Grilled Mojo Shrimp; sides such as Creole Cabbage, Pinto Beans, and Down Home Mac & Cheese; and even desserts such as Mom&’s Banana Pudding, Buttermilk Pie, and Kevin&’s famous Hennessy on the Rocks, along with mouthwatering photographs to accompany them. But Bludso&’s BBQ Cookbook is also a story about Kevin's family and community. It&’s a love letter to the often misunderstood city of Compton, and the story of how Kevin has fed and supported his own community while teaching everyone the art of barbecue. This is more than a cookbook; it&’s Kevin&’s incredibly personal story of family, food, and how following your passion sometimes leads you back home.
A Year at Catbird Cottage: Recipes for a Nourished Life [A Cookbook]
by Melina Hammer100 recipes for seasonal, locally sourced, and foraged dishes from the owner of the idyllic Catbird Cottage B&B in upstate New York. &“Melina Hammer shows us that there is beauty all around us when we cook seasonally. . . . A joyful, inspiring book for cooks, bakers, artists, and dreamers.&”—Amanda Hesser, founder and CEO, Food52ONE OF FOOD52&’S MOST ANTICIPATED COOKBOOKS OF 2022At the foot of the Shawangunk Mountain Ridge lies the hamlet of Accord, New York, dotted with orchards and farms, population 562. There, Melina Hammer welcomes guests from near and far to stay and eat at Catbird Cottage, a B&B run out of her charming home. Her eclectic table is set with meals that showcase stories and ingredients from her own garden, New York&’s wild landscape, and her travels around the globe. In her debut cookbook, Melina shares the beloved recipes from this special place, all presented seasonally just like the meals at Catbird Cottage. These recipes are organized by season, since the seasons dictate what&’s on the Catbird Cottage table. Whether it&’s Wild Salmon Gravlax, Scallop-Shiso Ceviche, Buttery Scrambled Eggs and Chanterelles, Sour Cherry Pie, or a fall-apart persimmon served with triple-cream cheese and freshly baked sourdough bread, Melina&’s food is deeply satisfying and sustaining—and emphasizes cooking and living in a more connected and joyful way. Melina also shares her foraging and preserving know-how, allowing readers to stock their pantries, cupboards, and freezers. But these recipes don&’t require you be a fully-fledged homesteader, expert forager, or connoisseur of global flavor. The book takes the foundations of these sustainable practices and integrates them into an accessible kitchen vernacular of complete nourishment. The food of Catbird Cottage is community on a plate—grown, harvested, persevered, and presented with love—and shared with cherished companions.
Black Food: Stories, Art, and Recipes from Across the African Diaspora [A Cookbook]
by Edited by Bryant TerryA beautiful, rich, and groundbreaking book exploring Black foodways within America and around the world, curated by food activist and author of Vegetable Kingdom Bryant Terry.&“Mouthwatering, visually stunning, and intoxicating, Black Food tells a global story of creativity, endurance, and imagination that was sustained in the face of dispersal, displacement, and oppression.&”—Imani Perry, Professor of African American Studies at Princeton University In this stunning and deeply heartfelt tribute to Black culinary ingenuity, Bryant Terry captures the broad and divergent voices of the African Diaspora through the prism of food. With contributions from more than 100 Black cultural luminaires from around the globe, the book moves through chapters exploring parts of the Black experience, from Homeland to Migration, Spirituality to Black Future, offering delicious recipes, moving essays, and arresting artwork. As much a joyful celebration of Black culture as a cookbook, Black Food explores the interweaving of food, experience, and community through original poetry and essays, including "Jollofing with Toni Morrison" by Sarah Ladipo Manyika, "Queer Intelligence" by Zoe Adjonyoh, "The Spiritual Ecology of Black Food" by Leah Penniman, and "Foodsteps in Motion" by Michael W. Twitty. The recipes are similarly expansive and generous, including sentimental favorites and fresh takes such as Crispy Cassava Skillet Cakes from Yewande Komolafe, Okra & Shrimp Purloo from BJ Dennis, Jerk Chicken Ramen from Suzanne Barr, Avocado and Mango Salad with Spicy Pickled Carrot and Rof Dressing from Pierre Thiam, and Sweet Potato Pie from Jenné Claiborne. Visually stunning artwork from such notables as Black Panther Party creative director Emory Douglas and artist Sarina Mantle are woven throughout, and the book includes a signature musical playlist curated by Bryant.With arresting artwork and innovative design, Black Food is a visual and spiritual feast that will satisfy any soul.
Claudia Roden's Mediterranean: Treasured Recipes from a Lifetime of Travel [A Cookbook]
by Claudia Roden&“I could not love this book more. A palpable instant classic, infused with wisdom, generosity, and achievable deliciousness. Every page feels like a blessing.&”—Nigella Lawson&“Claudia Roden channels the sun and warm glow of the Mediterranean. To read Claudia is to sit at her table, with everything, simply, as it should be. Pull up a chair for the food; stay at the table for the stories.&”—Yotam OttolenghiJoin world-renowned food writer Claudia Roden on a culinary journey across the Mediterranean, all from the comfort of your own dinner table. Widely credited with revolutionizing Western attitudes to Middle Eastern and Mediterranean food, Claudia is a living legend. Though best known for her deep dives into cuisines, in this timeless collection of simple, beautiful recipes, she shares the food she loves and cooks for friends and family. You&’ll find tried-and-true favorites from France, Greece, and Spain to Egypt, Turkey, and Morocco, inspired by Claudia&’s decades of travel and research throughout the region. The many flavors of the Mediterranean are highlighted in dishes such as Chicken with Apricots and Pistachios, Vegetable Couscous, Eggplant in a Spicy Honey Sauce with Soft Goat Cheese, Bean Stew with Chorizo and Bacon, Plum Clafoutis, and so many more.From appetizers to desserts, Claudia distills a life&’s worth of traveling and eating her way through the Mediterranean, presenting a selection of the recipes that she cooks the most often because they bring the most joy.
Diasporican: A Puerto Rican Cookbook
by Illyanna MaisonetOver 90 delicious, deeply personal recipes that tell the story of Puerto Rico's Stateside diaspora from the United States' first Puerto Rican food columnist, award-winning writer Illyanna Maisonet. &“A delicious journey through purpose, place, and the power of food that you won&’t want to miss.&”—José Andrés, chef, cookbook author, and founder of World Central Kitchen Illyanna Maisonet spent years documenting her family&’s Puerto Rican recipes and preserving the island&’s disappearing foodways through rigorous, often bilingual research. In Diasporican, she shares over 90 recipes, some of which were passed down from her grandmother and mother—classics such as Tostones, Pernil, and Arroz con Gandules, as well as Pinchos with BBQ Guava Sauce, Rabbit Fricassee with Chayote, and Flan de Queso. In this visual record of Puerto Rican food, ingredients, and techniques, Illyanna traces the island&’s flavor traditions to the Taino, Spanish, African, and even United States' cultures that created it. These dishes, shaped by geography, immigration, and colonization, reflect the ingenuity and diversity of their people. Filled with travel and food photography, Diasporican reveals how food connects us to family, history, conflict, and migration.
Ever-Green Vietnamese: Super-Fresh Recipes, Starring Plants from Land and Sea [A Plant-Based Cookbook]
by Andrea NguyenPlant-based cooking meets the dynamic flavors of Vietnamese cuisine in these 125+ recipes and variations—from the James Beard Award–winning author of Vietnamese Food Every DayAlthough many people think of Vietnamese cooking as beefy pho and meat-filled sandwiches, traditional Vietnamese cooking has always involved a lot of plants and seafood and a little meat. In Ever-Green Vietnamese, Andrea Nguyen details how cooks in her home country draw on their natural resourcefulness and Buddhist traditions to showcase a wide array of herbs and vegetables in flavorful, comforting recipes.Filled with the brilliant advice and exceptional teaching Nguyen is known for, the book offers recipes for flavor-boosting condiments and sauces (her incredible DIY vegan fish sauce), exciting ways to enjoy tofu, and dozens of vegetable-driven sides and mains, including a few that incorporate a bit of meat (many with vegetarian or vegan options). Home cooks will revel in Nguyen's ingenious recipes for:favorite snacks, like Smoky Tofu-Nori Wontons and Steamed Veggie BaoVietnamese classics, like Fast Vegetarian Pho and Banh Mi with Vegan Mayonnaise and Bolognasimple sides, like Nuoc Cham Cabbage Stir-Fry and Green Mango, Beet, and Herb Saladwholesome hacks, like Sweet Potato and Shrimp Fritters and Oven-Fried Crispy Shiitake Imperial RollsFull of cultural context, loads of instruction, and practical cooking tips, Ever-Green Vietnamese is perfect for anyone looking to incorporate plant-based Vietnamese cooking into their busy lives.
Simple Pasta: Pasta Made Easy. Life Made Better. [A Cookbook]
by Odette WilliamsA gorgeous collection of simple, tasty pasta recipes you&’ll return to again and again, any night of the week, from the author of the beloved Simple Cake.&“Pasta deliciously portrayed in all its rustic elegance.&”—Stanley Tucci, New York Times bestselling author of Taste: My Life Through FoodIn Simple Pasta, Odette Williams makes homemade pasta easy, fun, and delicious. With just three base doughs, there are endless possibilities for creating memorable, transporting meals with friends and family. Of course, if you prefer (or just need the convenience of) store-bought pasta, that&’s always an option too. Discover new favorite and beloved classics, like:• Beet and Carrot Agnolotti with Sage-Hazelnut Butter• Creamy Wild Mushroom Gnocchi• Cacio e Pepe• Carbonara• Beef Short Rib Ragù and Pappardelle • Zucchini and Basil Casarecce• Wicked White Bolognese• Crispy Italian Sausage and Broccolini Orecchiette Peppered throughout the book are recipes for side dishes, drinks, mains, and desserts, helping anyone recreate the laid-back elegance of la dolce vita at home. Seasonal menus showcase produce at its prime, creating pasta dishes that are singular and memorable. In Simple Pasta, Odette welcomes you to experience the everyday joy of pasta with the people you love.
Vegan Mob: Vegan BBQ and Soul Food [A Plant-Based Cookbook]
by Toriano GordonDiscover more than 80 recipes for mouthwatering plant-based fusion food from the cult favorite Oakland BBQ joint Vegan Mob.&“Vegan Mob comprises all of the things that inspire me; a love of my city, a love of hip-hop, and of course, a love of good-ass food.&”—Toriano GordonToriano Gordon, the chef behind Vegan Mob, grew up sharing soul food with his family and friends. When he began eating vegan after wanting to improve his health, he was nostalgic for those childhood flavors, so he spent hours painstakingly recreating them from scratch. His innovative dishes became the backbone of Vegan Mob, a Bay Area original that draws in vegans and carnivores alike. In his first cookbook, he shares favorites from the restaurant as well as new recipes, inviting readers to try crowd-pleasing favorites like Brisket, Smackaroni, and Mobba'Q Baked Beans. In an homage to his youth in the Fillmoe (not Fillmore) and his San Francisco and Oakland communities, he also draws inspiration from a multitude of cuisines with recipes like La La Lumpia, Mafia Mobsta Noodles aka Garlic Noodles, Mob Lasagna, and Mob Taco Bowls, all made accessible for the home cook. Vegan Mob also takes you out of the kitchen and into Toriano's life, highlighting his many family connections to the Bay Area and his connection to Bay Area rap and music. With inspirational advice from Toriano, vibrant photographs, and tons of energy, Vegan Mob is an invitation for everyone to come to the table and enjoy a meal together.
Castle Rock Kitchen: Wicked Good Recipes from the World of Stephen King [A Cookbook]
by Theresa Carle-SandersExplore 80 classic and modern recipes inspired by Stephen King&’s Maine, featuring dishes from the books set in Castle Rock, Derry, and other fictional towns—with a foreword from the legendary author himself.Castle Rock Kitchen is an immersive culinary experience from the mouthwatering to the macabre, with gorgeous, moody photographs to transport Stephen King fans to kitchen tables, diners, and picnic blankets across Maine. Recipes ranging from drinks to dessert (and every course in-between) are inspired by meals and gatherings from the more than forty novels and stories set in King&’s Castle Rock multiverse—a darker, more gothic version of the Maine most are familiar with. The eighty professionally developed dishes use plenty of local, down-home ingredients such as fresh seafood, potatoes, wild blueberries, and maple syrup, plus some delicacies from away—here are just a few:• Breakfast: Pancakes with the Toziers (It), Dog Days French Toast (Cujo)• Dinner: One-Handed Frittata (Under the Dome), Killer Mac and Cheese (&“Gramma&”)• Supper: Blue Plate Special (11/22/63), Whopper Spareribs (The Tommyknockers)• Fish and Seafood: Crab Canapés (Pet Sematary), Moose-Lickit Fish & Chips (The Colorado Kid)• Vegetarian: Wild Mushroom Hand Pies (Bag of Bones), Holy Frijole Enchiladas (Elevation)• Baking and Sweets: Hermits for the Road (The Long Walk), Blueberry Cheesecake Pie (&“The Body&”)• Drinks and Cocktails: Homemade Root Beer (Carrie), Deadly Moonquake (&“Drunken Fireworks&”)With a foreword written by Stephen King and story excerpts that connect the recipes to the books that inspired them, Castle Rock Kitchen delivers frightfully good food and drink.
The Book of Hops: A Craft Beer Lover's Guide to Hoppiness
by Dan DiSorboThe first fully illustrated guidebook for craft beer drinkers, pairing hyper-detailed photography with profiles of 50 of today&’s most popular hop varieties.Hops are the most important ingredient in the beer we love, offering a spectrum of distinct aromas, flavors, and bitterness. Whether it&’s a floral Cascade, spicy Saaz, juicy Citra, or a combination of different varieties, hop character has become the driving force behind craft brewing. The Book of Hops profiles fifty of the most sought-after hops from around the world, with intricate photography and notes on taste, composition, use, and origin, plus examples of the wonderful beers that showcase them. With contributions from today&’s most important brewers and growers; a handy primer that breaks down the science, story, and production of beer; and hand-picked craft beer recommendations throughout, this fully illustrated guidebook is all you need to discover and fully savor your next favorite brew.
Shaq's Family Style: Championship Recipes for Feeding Family and Friends [A Cookbook]
by Shaquille O'NealA celebration of cultural icon Shaquille O&’Neal&’s love of food, family, and fun, with 80 low-stress comfort food recipes for busy families.&“The flavors and recipes in this book are big, bold, and fun just like Shaq Daddy himself! If you love the man, you&’ll love this book!&”—Michael Symon, author of Fix It with FoodBasketball Hall of Famer Shaquille O&’Neal loves food. A lot. In fact, fans of Inside the NBA know they&’ll most likely hear Shaq tell his co-hosts all about what he ate for dinner while they analyze the action in the paint. Shaq&’s love of food, eating, and family cooking began in his childhood home, where his mom cooked for him and his three siblings. With his own family, he carries on the commitment to creating family connection and fun through food. In Shaq&’s Family Style, featuring his inimitable sense of humor, he shares eighty recipes for bringing family together around the table, plus 100 photographs to whet the appetite. From Loaded Potato Waffles to One Pan Baked Southern Mac & Cheese, Sheet Pan BBQ Chicken Thighs with Sweet Potato Bake, and Spicy Jambalaya with Andouille Meatballs, these are meals that busy home cooks can get on the table after the kids&’ practice or when there&’s a houseful over to watch a game. Even novices will be able to cook these recipes with confidence the first time—and on replay. When the plates are cleared, it's time for banana pudding (there's always banana pudding!) or one of Shaq's other family-favorite desserts. It's the Shaq Attaq! . . . in the kitchen.
Evolutions in Bread: Artisan Pan Breads and Dutch-Oven Loaves at Home [A baking book]
by Ken ForkishThe New York Times bestselling author of Flour Water Salt Yeast teaches you how to elevate your sandwich bread, breakfast toast, and overall bread-baking game using everything he&’s learned in the last decade to perfect his loaves.If you want to craft artisan pan breads and rustic Dutch oven loaves at home with professional, consistent results, this is the book for you. Think crispy, crackly crusts and soft, airy interiors, just like from your favorite artisan bakery—except it came from your own oven. Approachable to the home baker, while still being chock-full of expert knowledge and all-new recipes, Evolutions in Bread covers same-day loaves, overnight cold-proof doughs, and classic levains. Forkish shares the secrets he has learned for making sourdough starter that&’s more flour efficient while also exploring classic breads and enriched doughs, such as Japanese Milk Bread and Brioche. Included with each recipe is a handy baking schedule, helping newbies navigate their first starters and loaves. The doughs are also versatile; most can be prepared as a lidded pan loaf, open pan loaf, or as a rustic country loaf. This book will improve anyone's baking but also serves as a companion to Flour Water Salt Yeast, giving you everything you need to create any loaf imaginable.
Baking Bread with Kids: Trusty Recipes for Magical Homemade Bread [A Baking Book]
by Jennifer LathamThe only book kids and parents need to make their own delicious bread at home—and make it fun, simple, and easy, with 20+ recipes for ages 7 and up. No fancy tools needed!&“With this fantastic book, Jen Latham is literally educating and empowering kids of current and future generations.&”—Chad Robertson, baker and owner of Tartine Bakery and author of Bread Book and Tartine BreadMaking bread can be so simple and fun that any kid can learn to master the art of mixing, folding, proofing, and baking to create incredible breads. From sandwich breads, like Honey Whole Wheat and fluffy Milk Bread, to buttery Brioche Rolls, puffy Pita, and chewy Baguettes to the not-quite-bread treats like fresh Flour Tortillas, Pizza Dough, and Cornbread, Baking Bread with Kids includes more than twenty recipes for aspiring bread bakers. Each recipe is organized into clear and easy-to-follow instructions and accompanied by beautiful illustrations depicting each step, perfect for school-age readers or younger kids accompanied by an adult in the kitchen. Baking Bread with Kids is the definitive bread book for learning to make delicious loaves and treats that everyone will enjoy.
Franklin Smoke: Wood. Fire. Food. [A Cookbook]
by Aaron Franklin Jordan MackayThe ultimate guide to live-fire grilling and smoking at home, with recipes that will have you cooking up meat, vegetables, fish, and more like a true Texas fire wrangler—from the James Beard Award–winning team behind the New York Times bestseller Franklin Barbecue. Aaron Franklin, bestselling author and proprietor of Austin hotspot Franklin Barbecue, turns to backyard live-fire grilling and smoking in Franklin Smoke. Along with award-winning food writer Jordan Mackay, Franklin addresses the mysterious area where smoker and grill intersect, describing when and how to best combine the two. This complete resource, which features inspiring and helpful photographs, proves that lighting a backyard fire is no big deal on a weeknight—and that you can (and should!) cook this way for fuller flavors and a deeper engagement with the elements. The trick is in treating fire as an ingredient, not a medium. Franklin and Mackay detail strategies for executing meals over the full lifespan of a fire, employing low- and high-heat techniques as well as indirect cooking and smoking. Whether you&’re an old pro looking for new tips or have just purchased your first grill or smoker, the book shares expert techniques designed for any type of backyard grill, from inexpensive kettle-style grills, Big Green Eggs, offset cookers, and hand-built fire pits.Featuring detailed chapters on tools, techniques, and methods of grilling and smoking a variety of ingredients, Franklin Smoke answers all of your burning questions—from &“How do I smoke a whole turkey?&” to "What kind of wood should I use?&”—while offering delicious new ways to incorporate both fire and smoke into your everyday cooking.
Pie is Messy: Recipes from The Pie Hole: A Baking Book
by Rebecca GrasleyLearn how to make 100 perfectly imperfect pies with time-honored techniques to maximize taste from the founder of Los Angeles&’ beloved Pie Hole bakery.In Pie Is Messy, Rebecca Grasley shares how she chased her dream of opening a California pie shop after retiring from a lifetime of nursing and factory work on the East Coast. Trading in the gingham curtains and cozy vibes of rural Pennsylvania for the industrial, tattoo-splattered Los Angeles Arts District, she set up shop with her son and his restaurant friend, marrying the traditional pies Becky learned to make from her grandmother with funky, irreverent flavors inspired by the new generation. In 2011, The Pie Hole was born—and it was a hit.Now Becky is ready to share the pie gospel with home cooks everywhere, beginning with abandoning the idea of perfection. Pie is, after all, messy! Through 100 recipes, Pie is Messy takes readers from the basics of making crust to preparing contemporary hits from The Pie Hole. Each chapter covers a different category of pie and is broken down into two sections: Old School Pies and New School Pies. In the chapter Fruit Pies you&’ll find Old School Pies such as Blue Ribbon Apple Pie, Cherry Pie, and Lemon-Pear Pie and New School Pies such as Candied Lemon Chess Pie, Drunken Plum Frangipane Tart, and Vegan Blackberry-Mango Galette. The structure of each chapter allows you to learn the basics through classic recipes, and then see how they can be adapted and updated with more contemporary flavors and techniques.Becky also shares stories from life creating pie recipes at The Pie Hole and from generations of her pie-loving family. In addition, she offers tutorials for all possible crust variations, tips and tricks for gussying up your pie&’s presentation, and making substitutions for vegan or gluten-free options. Pie Is Messy is beginner friendly, warm, and non-intimidating, and creative enough for more advanced bakers. So roll up your sleeves, grab your pie tins, and prepare to get messy!
Love Japan: Recipes from our Japanese American Kitchen [A Cookbook]
by Sawako Okochi Aaron IsraelDiscover comforting homestyle Japanese American cuisine with 100 unique, simple, and tasty recipes from the owners of the innovative Brooklyn restaurant Shalom JapanSteaming sukiyaki. Pillowy, soft shokupan. Springy ramen noodles. These famed Japanese dishes, as well as modern interpretations and evolutions, are all part of Love Japan, a collection of beloved family recipes from the married owners of Brooklyn&’s Shalom Japan. Like many of us, chefs Sawako Okochi and Aaron Israel lead busy lives and often find themselves short on time in the kitchen. Their secret to getting nourishing, delicious food on the table for their family? The Japanese-inspired dishes that Sawako grew up eating. While not rigid in tradition, these recipes are all rooted in the Japanese flavors and techniques taught to Sawako by her mother, with influences from Aaron&’s Jewish heritage as well as the menu at Shalom Japan. Through years of practice in their own home and in their Brooklyn restaurant, Sawako and Aaron have distilled these recipes for maximum flavor and minimum fuss, including Japanese staples and inventive, delicious fusions like:• Karaage (Japanese Fried Chicken)• Smashed Cucumber and Wakame Salad• Roasted Cauliflower with Miso and Panko Butter• Hiroshima-Style Okonomiyaki with Ramen Noodles• Home-Style Matzoh Ball Ramen• Omurice (Omelet Fried Rice)• Slice-and-Bake Matcha CookiesThrough Love Japan's user-friendly recipes and gorgeous photography, Sawako and Aaron demonstrate that Japanese cooking can be everyday cooking—even (or especially) if you&’re short on time, space, or energy. These satisfying dishes will open up a world of possibilities in your cooking routine.
Flavor+Us: Cooking for Everyone [A Cookbook]
by Rahanna Bisseret MartinezA mouthwatering dive into cuisines from all over the world, featuring more than 70 recipes that teach need-to-know cooking techniques and build confidence for anyone who wants a seat at the chopping board, stove, and table—from a Top Chef Junior finalist. &“Rahanna Bisseret Martinez&’s recipes are inspiring for the ways in which they approach, transcend, and unify cultural boundaries on page after delicious page.&”—Hawa Hassan, James Beard Award–winning author of In Bibi&’s KitchenIn this approachable cookbook, Rahanna Bisseret Martinez shares how to make food from around the world that respects the earth, workers, and consumers. A college freshman who has already cooked in the finest restaurants, she serves up lessons, tips, and tricks she has learned since her culinary career began at age thirteen, including techniques for everything from roasting and stir frying to pickling and infusing. The desserts and drinks chapters are perfect for hosting and making everyday meals special. Flavor+Us is filled with stories from Rahanna's experiences learning to cook in her family&’s Californian kitchen, her time competing on Top Chef Junior, and the restaurants where she learned what cooking in community means.Flavor+Us features recipes from:• Mexico: Masa Doughnuts with Earl Gray Glaze• Haiti: Makawoni au Graten• Cuba: Frijoles Negros • Korea: Yachaejeon with Cho Ganjang• China: Dry-Fried Green Beans• The Philippines: Dungeness Crab Tinola• Japan: Trinity Korokke• Vietnam: New Orleans-Style Vietnamese Iced Coffee• Ethiopia: Miser Wot • Jamaica: Jerk Eggplant Steaks• And more!This is the ideal resource for new cooks and anyone who wants to refine the basics. All are welcome at Rahanna's table.
Love to Eat: 75 Easy, Craveworthy Recipes for Healthy, Intuitive Eating [A Cookbook]
by Nicole Keshishian ModicA balanced relationship with your food is within reach! These 75+ recipes offer the freedom to eat the foods you love, without guilt, and to live your damn life once and for all. &“Nicole&’s focus on wholesome recipes that fill your body and soul is such a balanced way to approach cooking, and will help encourage a healthy, loving relationship to food and your body.&”—Rachel Conners, author of BakeritaIn Love to Eat, Nicole Keshishian Modic teaches you how to listen to your body&’s cues around food, discover a more flexible relationship to your diet, and nourish your body with real, whole-foods recipes that celebrate flavor. Growing up in Los Angeles, Nicole was surrounded by society&’s complicated views on women&’s bodies and countless diet crazes, but her Armenian father instilled his deep passion for food and flavor within her. Years of quietly suffering from an eating disorder led Nicole to find healing in the most unlikely place for her at the time—the kitchen—as she turned former binge foods into healthy but indulgent standards on her wildly popular blog, KaleJunkie. This inspirational cookbook is filled with recipes and inspirational stories to keep you feeling satisfied in body and mind. Nicole also shares her philosophy on what food freedom and intuitive eating truly mean (spoiler alert: Neither is about restrictive dieting!) and advice on how to carry that positive attitude into other aspects of your life. 75+ recipes showcase Nicole&’s Armenian background, love of comfort foods, and passion for creative (and kid-friendly) plant-forward meals. Discover dishes such as:• Blueberry Pancake Bread Muffins• Armenian Stuffed Bell Pepper Dolmas• The Best Quinoa Tabbouleh• Sweet and Sour Crunchy Cauliflower Bites• One-Pot Penne Arrabbiata• The Coziest Lemon Chicken Soup• Sweet Potato S'Mores Cookies. • Life-Changing Chocolate Chip Tahini Cookies With accessible and nutritious recipes designed for real, busy life, Love to Eat proves that there is room for a juicy burger in a healthy lifestyle—as long as you&’re eating with purpose and listening to your intuition.
The Encyclopedia of Cocktails: The People, Bars & Drinks, with More Than 100 Recipes
by Robert SimonsonA lively A-to-Z compendium of the notable drinks, bartenders, and bars that shaped the cocktail world and produced the vibrant spirits culture we enjoy today, from two-time James Beard Award-nominated author and New York Times cocktail and spirits writer, Robert Simonson.&“The Encyclopedia of Cocktails is akin to a perfect bar, chock-full of traditional wisdom along with intriguing new information.&”—Toby Maloney, founder of The Violet Hour and author of The Bartender&’s ManifestoHow did the Old-Fashioned get its name, and why has the drink endured? What drinks were invented by Sam Ross? What was the Pegu Club, and who bartended there? In The Encyclopedia of Cocktails, Robert Simonson catalogues all the essential people, places, and drinks that make up our cocktail history in a refreshing take on the conventional reference book.New York Times cocktail and spirits writer Robert Simonson's witty and opinionated presentation of the bar world is a refreshing look at all things cocktail-related. There are more than 100 drink recipes, from the Adonis to the Zombie, with vivid illustrations throughout. Simonson also includes entries for spirits from absinthe to vodka and illuminates the origins of each. This guide isn't a strictly academic text, nor is it simply a collection of drink recipes—it is an animated, sometimes irreverent historical journey highlighting the preeminent bars and top bartenders of record.The Encyclopedia of Cocktails is perfect for cocktail nerds as well as anyone interested in learning about cocktail culture. It's both a recipe book and a reference guide to keep near the bar or flip through while sipping your favorite libation.
Masala: Recipes from India, the Land of Spices [A Cookbook]
by Anita JaisinghaniGo inside the mind of a chef to learn the fundamentals of Indian cuisine and decode the secrets to cooking with spices in this beautiful collection of over 100 timeless recipes. &“This book will exhilarate your senses and invite you to explore the richness of Indian cuisine.&”—Deepak ChopraAward-winning chef Anita Jaisinghani of Pondicheri restaurant in Houston, Texas, shows just how easy, delicious, and healthy Indian food can be in this stunning and accessible debut cookbook. Born and raised in Gujarat, India, Anita&’s approach to cooking is simple: Following the tenets of ancient Ayurveda, food is seasonal, texture and color are celebrated, and spices are used to enhance, not overwhelm. As the star of Indian cuisine, spices are used from morning to night, in simple infusions, such as cinnamon water for a warming start the day, while cilantro and mint add a cooling balance to a fiery grilled corn salad, and cardamom lends an aromatic sweetness to mango rice pudding. Masala will teach you to think like an Indian chef, revealing the wisdom and techniques to cooking with fresh whole spices: identifying warming versus cooling, what order they should be used, how to temper in hot oil, and much more. Drawing inspiration from every corner of India, these recipes include fermented dosas, sweet and savory chutneys, fragrant chicken, fish, and pork curries, samosas, pakoras, and naans, and pay homage to one of the oldest and most diverse cuisines on the planet. Expect to be wowed with new flavors and combinations, such as Saffron Citrus Pilaf, Coconut Lassi, Jackfruit Masala, Vindaloo Ribs, Avocado Mushroom Chilla, and Smoked Eggplant Raita. Masala will change the way you think about Indian cooking and the way you use spices in the kitchen.