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New American Vegan (Tofu Hound Press)
by Vincent J. GuihanWeaving together personal stories with 120 appetizing recipes, this friendly cookbook delivers authentically American and vegan cuisine that has to be tasted to be believed. Midwestern-inspired recipes range from very basic to the modestly complicated, but always with an eye on creating something beautiful and delicious in its simplicity. Clear text provides step-by-step instructions and helps new cooks find their feet in a vegan kitchen, with a whole chapter devoted to terms, tools, and techniques. With an eye towards improvisation, the cookbook provides a detailed basic recipe that is good as-is, while providing additional notes that explain how to take each recipe further—to increase flavor, to add drama to the presentation, or just to add extra flourish.
New Beginnings at The Birdie and Bramble: A charming and uplifting Scottish romance (The Birdie & Bramble series #1)
by Alison Craig'Fun, fab, fresh, joyful and awesome.' Netgalley ReviewerCan going home be a fresh start?The Birdie & Bramble used to have queues out the door, but when Maddy Campbell makes her way back to St Andrews after her father's sudden death, the restaurant and her future seems bleak. Especially when she discovers that the restaurant isn't worth a thing. Now Maddy needs to save the restaurant before everything her dad built falls apart, even if she is planning to head back to London any day now.Then she meets Jack, utterly gorgeous and grumpy, which is very inconvenient when a single look from him makes her heart race. But when someone steps in to ruin her plans at The Birdie & Bramble, Maddy has to decide if she's going to stay and fight to save her dad's legacy and forge her very own new beginning, or run away again?The first novel in The Birdie & Bramble series. Don't miss a single book in this hilarious and feel-good series:1. New Beginnings at The Birdie & Bramble2. Snowdrops at The Birdie & Bramble3. Blue Skies at The Birdie & BrambleReviewers have falling in love with The Birdie and Bramble - have you?'Well written with loveable and relatable characters, such a heartwarming read' 'This is a brilliant book. I loved the characters. They are well written and relatable The plot is entertaining and kept me interested until the end. This is the first book in the series and I can't wait for the next one.''This is a brilliant book about new starts, family, grief, and friendship. It's one of those book that can be an easy read or make you think if you read them at the right moment in your life.' 'This story so made me want to pack a bag and return for a visit to Scotland!''I really enjoyed reading this book, It has a lovely feel good factor, and it is an engaging read.''This novel has interesting characters, a great storyline and is unputdownable. Would recommend you give this read a go.''New Beginnings at The Birdie and Bramble is the first novel by Alison Craig that I've read and I can honestly say that I will be picking up more of her work in the future. I really liked her style of writing and found this an easy book to read. Her writing is so descriptive and I could honestly picture everything she was describing, especially the food! ''This is very similar to a Katie Fforde novel. I loved the glorious food descriptions (not to be read if you are on a diet), the cosy small town feel, the morning walks on the beach, the romantic tension between Maddie's boyfriend in London and her new venison supplier for the restaurant. There's a suitably evil Laird, secret identities and nefarious plots to reveal all while serving sumptuous Scottish fare.'
New Beginnings at The Birdie and Bramble: A sunny and uplifting romance (The Birdie & Bramble series #1)
by Alison Craig'Fun, fab, fresh, joyful and awesome.' Netgalley ReviewerCan going home be a fresh start?The Birdie & Bramble used to have queues out the door, but when Maddy Campbell makes her way back to St Andrews after her father's sudden death, the restaurant and her future seems bleak. Especially when she discovers that the restaurant isn't worth a thing. Now Maddy needs to save the restaurant before everything her dad built falls apart, even if she is planning to head back to London any day now.Then she meets Jack, utterly gorgeous and grumpy, which is very inconvenient when a single look from him makes her heart race. But when someone steps in to ruin her plans at The Birdie & Bramble, Maddy has to decide if she's going to stay and fight to save her dad's legacy and forge her very own new beginning, or run away again?The first novel in The Birdie & Bramble series. Don't miss a single book in this hilarious and feel-good series:1. New Beginnings at The Birdie & Bramble2. Snowdrops at The Birdie & Bramble3. Blue Skies at The Birdie & BrambleReviewers have falling in love with The Birdie and Bramble - have you?'Well written with loveable and relatable characters, such a heartwarming read' 'This is a brilliant book. I loved the characters. They are well written and relatable The plot is entertaining and kept me interested until the end. This is the first book in the series and I can't wait for the next one.''This is a brilliant book about new starts, family, grief, and friendship. It's one of those book that can be an easy read or make you think if you read them at the right moment in your life.' 'This story so made me want to pack a bag and return for a visit to Scotland!''I really enjoyed reading this book, It has a lovely feel good factor, and it is an engaging read.''This novel has interesting characters, a great storyline and is unputdownable. Would recommend you give this read a go.''New Beginnings at The Birdie and Bramble is the first novel by Alison Craig that I've read and I can honestly say that I will be picking up more of her work in the future. I really liked her style of writing and found this an easy book to read. Her writing is so descriptive and I could honestly picture everything she was describing, especially the food! ''This is very similar to a Katie Fforde novel. I loved the glorious food descriptions (not to be read if you are on a diet), the cosy small town feel, the morning walks on the beach, the romantic tension between Maddie's boyfriend in London and her new venison supplier for the restaurant. There's a suitably evil Laird, secret identities and nefarious plots to reveal all while serving sumptuous Scottish fare.'
New Body Plan
by Rosemary ConleyBased on the latest nutritional and exercise findings, Rosemary Conley's New Body Plan is a complete plan for getting your body back in shape. The recipes and the exercise plans have all been tested and tried through Rosemary Conley's Health and Fitness Clubs - and the results have been astounding! The New Body Plan combines a six meals a day programme with a very effective form of exercising called 'New Body'. It reveals that there is no need to starve in order to slim, and includes diets, recipes, menus, slimming exercises, general fitness exercises, and a DIY questionnaire to monitor progress. Now you can slim down and tone up as never before with this evolutionary new diet and exercise programme!
New Boston Globe Cookbook: More than 200 Classic New England Recipes, From Clam Chowder to Pumpkin Pie
by The Boston Globe Sheryl JulianThe classic cookbook, now fully updated and revised With The New Boston Globe Cookbook, the beloved Boston Globe Cookbook—which was first published in 1948 and has sold almost 100,000 copies in Globe Pequot Press editions since the 1980s—comes back to life in all its glory, now also reflecting the flavors of the twenty-first-century city. Revised and updated by Boston Globe food editor Sheryl Julian, it features full-color photographs and the addition of ethnic recipes—Greek, Middle Eastern, Asian, and more—as well as new twists on old New England favorites.New recipes come from the cooks who have written for the Boston Globe&’s food pages in recent years, while staples from earlier editions still remain; and recipe adjustments have been made that reduce fat, leavening agents, and flour. A new introduction looks back at the history of this renowned title as well as the exciting changes that reflect the way we eat today. The recipes range from baked bean dishes and simmered meats and vegetables to Brazilian breakfast eggs and Vietnamese pot-fried rice.
New Brewing Lager Beer: The Most Comprehensive Book for Home and Microbrewers
by Gregory J. NoonanGreg Noonan&’s classic treatise on brewing lagers, New Brewing Lager Beer, offers a thorough yet practical education on the theory and techniques required to produce high-quality beers using all-grain methods either at home or in a small commercial brewery. This advanced all-grain reference book is recommended for intermediate, advanced and professional small-scale brewers. New Brewing Lager Beers hould be part of every serious brewer&’s library.
New Classic Winemakers of California: Conversations with Steve Heimoff
by Steve Heimoff H. William HarlanWine critic and writer Steve Heimoff, inspired by Robert Benson's Great Winemakers of California (1977), traversed the state of California to record lively and informative conversations with more than two dozen winemakers and grape growers who represent today's leaders and visionaries. While Benson's book captured a wine industry on the brink of exponential growth and recognition, Heimoff surveys a multibillion-dollar business with a global reputation and new issues to face. Heimoff has followed this industry for more than twenty-five years, visiting all parts of the state and monitoring changing styles and trends, and his interviews provide an oral history of contemporary California winemaking. He reveals the personalities, intellects, philosophies, and passions of the individual winemakers, as well as their opinions on recent high-alcohol vintages, globalization, and the "cult" wine phenomenon. Through this intimate and engaging book, wine lovers can sit in on the back and forth as Heimoff and his vintner subjects talk informally about their favorite subject: wine. THE INTERVIEWEES: John Alban, Mark Aubert, Heidi Peterson Barrett, Andy Beckstoffer, Greg Brewer, Merry Edwards, Elias Fernandez, Gina Gallo, Rolando Herrera, Genevieve Janssens, Kathy Joseph, Greg La Follette, Adam and Dianna Lee, Dan Morgan Lee, Bob Levy, Rick Longoria, Javier Tapia Meza, Gary, Jeff, and Mark Pisoni, Kent Rosenblum, Ted Seghesio, Doug Shafer, Justin Smith, Tony Soter, Brian Talley, Michael Terrien, Randy Ullom, Margo van Staaveren, Bill Wathan.
New Developments for MS Sufferers
by Jan de VriesThis book is the follow-up to Jan de Vries's world-wide success, Multiple Sclerosis. Drawing on nearly 40 years' experience of treating MS sufferers, De Vries now proves that a gluten-free diet is highly beneficial - not only as a means of controlling MS, but also for those suffering from autism and schizophrenia. This essential book contains a simple and thorough guide on how to follow a gluten-free diet in everyday life. Jayne Martin, an MS sufferer successfully treated by de Vries, shares with readers the challenges she has overcome in following the diet and provides tasty and easy-to-follow recipes. New Developments for MS Sufferers is a practical, fascinating and worthwhile read for all those affected by this increasingly prevalent problem.
New England Brunch: Seasonal Midday Meals for Leisurely Weekends
by Tammy Donroe InmanA culinary journey through local flavors and global influences, featuring 100+ creative recipes for every season. Making brunch at home allows you to get creative with local and seasonal ingredients—like strawberries, blueberries, apples, cranberries, pumpkins, and our beloved maple syrup. It can even include coastal seafood, which New England has in abundance. Throw in a selection of homemade beverages featuring fresh, seasonal fruit and you&’ve got the perfect midday meal. New England Brunch offers more than 100 enticing recipes for homemade pancakes, muffins, doughnuts, pastries, scones, bagels, popovers, frittatas, quiches, stratas, pitcher drinks, and more—year round. It features all the classics, like Boston Cream Doughnuts, Blueberry Buttermilk Pancakes, and Red Flannel Hash, alongside creative twists on traditional recipes, like Maple Walnut Cinnamon Rolls, Blackberry Marjoram Scones, Zucchini and Earl Grey Tea Cake, and Herby Lobster Benedict. Also included is a bonus chapter with recipes for homemade dim sum, the Cantonese equivalent of brunch, which has become an institution in Boston&’s Chinatown and beyond. Brunch in New England uniquely melds indigenous crops and customs with British cookery and pops of the vibrant culinary influences of the Portuguese, Italian, Irish, French, Jewish, Asian, African, and Latin-American immigrants who settled here. From the mountains of Maine, New Hampshire, and Vermont to the coastal communities of Massachusetts, Rhode Island, and Connecticut, the cultural and seasonal tapestry of flavors provide endless culinary inspiration for leisurely weekend brunch gatherings.
New England Desserts: Classic and Creative Recipes for All Seasons
by Tammy Donroe InmanHomemade cakes, cookies, candies, pies, crisps, cobblers, crumbles, and ice cream—year round!Since the very first taste of maple syrup, New Englanders have pined for something sweet. The region&’s native plants (corn, squash, pumpkins), orchard fruits, fresh dairy products, even the early ice industry, have all been used over the past four centuries to create culinary inspirations for our developing nation.From the mountains of Maine to the farms of Vermont to the beachside villages of Cape Cod, New England has earned a reputation for fantastic desserts. What started out as necessary, high-calorie sustenance has become an exercise in pleasure and a celebration of the seasons.Indeed, it&’s not officially summer in New England until shortcake is soaked in sweet strawberries and cream. Soon blueberries, cherries, peaches, blackberries, and plums make an appearance, begging for crisp, nutty toppings, buttery crusts, and a melting pool of vanilla ice cream. New Englanders know how to sweeten the pot by bringing out the best in local ingredients. The result of this vibrant seasonal calendar is a rich repertoire of flavors ripe for celebration and reinvention.
New England Farmgirl: Recipes & Stories from a Farmer's Daughter
by Jessica RobinsonFrom a farmgirl to your table—Easy-to-make, delicious, local, New England recipes, plus tips on getting the best produce and products for your kitchen. New England Farmgirl invites readers to learn about growing a garden, buying local, and choosing organic foods. The ultimate delight: it is filled with family heritage recipes—from grandfather&’s fudge to great-grandmother&’s molasses cookies, along with recipes created by the author to use the great products harvested in New England. Maple Peach Barbecue Sauce, Strawberry-Raspberry Popsicles, Pecan Pie, Farmhouse Pumpkin Pound Cake and so many more delightful recipes bring New England farm products to your table.New England is known for culinary delights, such as blueberries, cranberries and maple syrup. Reading this will be like driving through rural Connecticut, Maine, Massachusetts, New Hampshire, Rhode Island and Vermont. Step back in time and remember the joys of childhood with wonderful farm stands, orchards, and wineries throughout New England.&“The recipes in New England Farmgirl are original and creative. Most importantly, they are easy to make. Plus, the tantalizing photographs will completely make your mouth water.&”—The Washington Book Review &“Robinson&’s culinary ode to New England has something delicious for everyone.&”—Eleanor Duke, Edible Rhody
New England Home Cooking
by Brooke DojnyA witty, authoritative, and comprehensive celebration of cooking in the New England style with over 350 recipes for soups, salads, appetizers, breads, main courses, vegetables, jams and preserves, and desserts. Brooke Dojny, a native New Englander, has adapted traditional recipes to modern tastes by streamlining cooking methods and adding contemporary ingredients. She has also included such Yankee classics as North End Clams Casino, Wellfleet Oysters on the Half Shell with Mango Mignonette, Hashed Chicken with Dried Cranberries, Maine-Style Molasses Baked Yellow-Eyes, New England Cobb Salad, Shaker Whipped Winter Squash with Cape Cod Cranberries, Wood-Grilled Steak au Poivre with a Vegetable Bouquet, Pan-Seared Venison Steaks with Peppery Beach Plum Sauce, Succulent Braised Chicken Portuguese Style, Little Italy Calamari in Spicy Red Sauce, Grilled Chive-Tarragon Lobster, Reach House Blueberry Cobbler, and Chocolate Bread and Butter Pudding.
New England Invite: Fresh Feasts to Savor the Seasons
by Kate BowlerClassically, deliciously New England.This essential cookbook for the New England table gives the seasoned host and the busy novice the ingredients they need to fill their plates and homes. New England Invite is the complete package for creating a welcoming, beautiful, fun feast for all seasons. More than 70 seasonal recipes make for great gatherings all year round. Sidebars include local wine and beer pairing tips, guides to seasonal blooms, and super doable DIY projects to make any party pop, from a family clam bake to harvest-season pumpkin porch parties. Author Kate Bowler captures the spirit of New England cooking and presentation to get friends and family excited to celebrate and make life entertaining.
New England Open-House Cookbook: 300 Recipes Inspired by the Bounty of New England
by Ina Garten Sarah Leah Chase“I’ve adored Sarah Chase’s cookbooks for decades! This is exactly what you want to cook at home—delicious, satisfying, earthy food your friends and family will love.” —Ina Garten, Barefoot Contessa Cookbooks and Television From a born-and-bred New Englander comes a book that sings with all the flavors and textures of the beloved region. Sarah Leah Chase is a caterer, cooking teacher, and prolific writer whose books—including The Silver Palate Good Times Cookbook (as coauthor) and Nantucket Open-House Cookbook—have over 3.4 million copies in print. For New England Open-House Cookbook, she draws from her memories of growing up in Connecticut and Maine; her experience living and cooking on Cape Cod; and her extensive travels meeting farmers, fishermen, and chefs. The result is a wide-ranging cookbook for everyone who has skied the mountains of Vermont, sailed off the coast of Maine, dug for clams on Cape Cod, or just wishes they had. It reflects the bountiful ingredients and recipes of New England, served up in evocative prose, gorgeous full-color photographs, and 300 delicious recipes. All of New England’s classic dishes are represented, including a wealth of shellfish soups and stews and a full chapter celebrating lobster. From breakfast (Debbie’s Blue Ribbon Maine Muffins) to delightful appetizers and nibbles (Tiny Tumbled Tomatoes, Oysters “Clark Rockefeller”) to mains for every season and occasion: Baked Bluefish with New Potatoes and Summer Rib Eyes with Rosemary, Lemon, and Garlic. Plus: perfect picnic recipes, farmstand sides, and luscious desserts.
New England Pie: History Under a Crust (American Palate Ser.)
by Robert S. CoxPie has been a delectable centerpiece of Yankee tables since Europeans first landed on New England's shores in the seventeenth century. With a satisfying variety of savory and sweet, author Robert Cox takes a bite out of the history of pie and pie-making in the region. From the crackling topmost crust to the bottom layer, explore the origin and evolution of popular ingredients like the Revolutionary roots of the Boston cream. One month at a time, celebrate the seasonal fixings that fill New Englanders' favorite dessert from apple and cherry to pumpkin and squash. With interviews from local bakers, classic recipes and some modern twists on beloved standards, this mouthwatering history of New England pies offers something for every appetite.
New England Soup Factory Cookbook
by Marjorie DrukerMore than 100 of the best soup recipes Boston has to offer accompanied by fun stories and beautiful full-color photography. Marjorie Druker is passionate about soups. She fell in love with soups when she first heard the story Stone Soup. After attending Johnston & Whales, Marjorie created the menu for the popular Boston Market restaurant chain, and soups were always her favorite. "My niche is taking what people like to eat and turning it into a soup," she says. The New England Soup Factory restaurant has won the Best of Boston award four times. People skip school to eat their soups. A pregnant in labor stopped by the restaurant on the way to the hospital to satisfy a last-minute craving. New England Soup Factory soups are like no other soups. And now you can recreate these delicious soups in your own home. The New England Soup Factory Cookbook contains 100 of Boston's best-tasting traditional and creative soup recipes. The book also includes a chapter on sandwiches and salads to accompany such soups as . . .New England Clam ChowderWild Mushroom and Barley SoupCurried Crab and Coconut SoupRaspberry-Nectarine GazpachoCucumber-Buttermilk Soup
New England Soups from the Sea: Recipes for Chowders, Bisques, Boils, Stews, and Classic Seafood Medleys
by Craig FearFrom Rhode Island to Maine—80 locally inspired seafood recipes that honor the coastal traditions of America’s northeast. Few dishes conjure as much New England nostalgia as clam chowder. But the northeast coast of America can stir up even more creative soups and stews than this traditional favorite. From forgotten classics like clam chowder’s Portuguese-influenced cousin, and fresh new flavors like Autumn Monkfish Stew, Malty Mussels Soup, and seasonal clam boils, this comprehensive cookbook embraces the locavore movement and sustainable seafood to expand our soup horizons. Complete with easy recipes for seafood broths and stocks, 33 native fish and shellfish profiles, and advice on how to befriend your local fisherman, New England Soups from the Sea will have readers feeling confident in their seafood knowledge and how to invent their own soups from New England’s ocean bounty. Paired with bright photography and the welcoming voice of a local New Englander, food writer Craig Fear boils all the charm of a seaside town into delicious, warming flavors.
New England Tiki
by Kevin QuigleyNew Englanders are as far away from the South Pacific as any American can be, yet when tiki fever gripped the country in the mid-twentieth century, even they were not immune. Tropical-themed restaurants and bars sprang up in the unlikeliest of places, from coastal cities to far-flung suburbs. Places like the Hu Ke Lau, the Aku-Aku and the Kowloon were packed every night. Decades after the fever ended, it re-emerged as a new century dawned, and New Englanders took up the mantles of Polynesian pop to escape to places of tropical leisure in their own backyard. Local author Kevin Quigley dives deep into the region's unusual history with tiki culture.
New Favorites for New Cooks: 50 Delicious Recipes for Kids to Make
by Carolyn FedermanFrom a leader in the field of food education, this smart, fun, lavishly illustrated cookbook provides 50 kid-tested recipes that engage children's natural inclination for adventure and use fresh, seasonal ideas for breakfast, lunch, snacks, and sweets to teach basic cooking skills. With fresh ingredients and easy recipes, New Favorites for New Cooks, will turn any kid into a budding chef. Recipes such as Savory Scones with Fresh Herb Butter, Black Bean Taco Bar, Two-Minute Guacamole, Meatballs and Tomato Sauce, and Yogurt and Berry Compote Parfait engage every sense with bright colors, fresh flavors, and exciting textures, and showcase healthy, seasonal ingredients. Packed with information about kitchen science and history, and heavily illustrated (every recipe is photographed), this cookbook makes being in the kitchen fun for everyone.
New Flavours of the Jewish Table
by Denise PhillipsFood has always played a crucial role in Jewish culture, with numerous celebratory feast days marking important occasions throughout the year. In her mouthwatering new collection of recipes, Denise Phillips shows how kosher cooking is not just for Jews, but has been a strong but unseen culinary influence all over the world. Inspired by the cuisine of Sephardi Jews from the Mediterranean and Middle East to the Ashkenzai Jews of cooler Eastern European climes, these recipes draw on the variety of flavours that comprise the global nature of Jewish food.With an evocative introduction to every recipe, Denise takes us from appealing appetisers such as Baba Ganoush, through Chicken, date and raisin tagine, Moroccan sweet potato stew and Stuffed Aubergine with cous cous to delectable desserts like Chocolate macaroon cake and Dutch apple pie. Informed by Denise's skills as a cookery teacher, this charming book provides easy-to-cook and elegantly simple dishes that will entice everyone - from Jews who follow a strict Kosher diet, to anyone wanting tasty and healthy food.
New Flavours of the Lebanese Table
by Nada SalehThe food of Lebanon has long been rated as one of the great cuisines of the world. Healthy, simple to prepare, full of fresh flavours and sensual aromatics, it makes great use of grains, vegetables, pulses, fruit, nuts, grilled meat, fish, olive oil and yoghurt. In this evocative new book, Nada Saleh, a trained nutritionist and talented cook, presents 200 imaginative recipes from her native Lebanon. Throughout she draws upon her many happy memories of a vibrant and sun-baked land - the family occasions when they ate in the shade of the poplar trees, enjoying mezze (traditional appetisers), meshwi (grilled meat) and locally grown fresh fruits of the season alongside delicate sweet dishes, washed down with Turkish coffee. From tempting vegetable and salad dishes like Yoghurt and Spinach Salad, via delicate Cod with Tahini to enticing Upside Down Aubergines, Stuffed Meat Roast and mouthwatering Walnut, Pistachio and Date Pastries and Molasses with Sesame Cream and Fig Jam, this charming book is a joy to cook from and is suffused with warmth and love for a distant land that, even in adversity, beguiles and inspires.
New French Table
by Emily Roux Giselle RouxThe women behind the Roux empire celebrate French home cooking as it is today: fresh, elegant and deliciously simple.
New French Table: Classic And Contemporary Home Cooking
by Emily Roux Giselle Roux'From traditional family feasts to delightful simple snacks, this is a book to make mealtimes special' - Michel Roux JrSimple family food forms the heart of French gastronomy. In New French Table, mother-and-daughter team Emily and Giselle Roux share a completely fresh take on classic and contemporary recipes, creating a modern bible for today's lifestyle. Drawing upon their experience working in Roux restaurants and fond memories of cooking together, they prove that French food is not only easy and approachable, but light, fresh and bursting with flavour. From the provincial home cooking of the Ardeche to the sweet treats of Brittany, this unique collection of recipes shows how the French kitchen has evolved to suit a modern lifestyle - with delicious recipes for every day; family dinners; lighter soups and salads; new trends; international influences; and big feasts to feed a crowd.
New Frontier Cooking: Recipes from Montana?s Mustang Kitchen
by Jeff Bridges Russell Chatham Carole Sullivan Lynn DonaldsonDesigned to bring people together, Frontier Cooking brings the magic of chef Carole Sullivan’s personalized family-style meals to your home kitchen, backyard, and the great outdoors. Prepare your very own celebrity meals just like some of Mustang’s favorite customers-revel in the Thanksgiving tradition of Jeff Bridges or celebrate Michael Keaton’s annual July 4th barbecue.Each chapter is organized according to custom menus designed for every occasion, from streamside picnics and wilderness brunches to formal holiday dinners. Cook authentic frontier recipes that have been adapted for simple and savory home cooking, such as: Minted Pea Soup Tarragon Chicken Salad Montana Meatloaf Pancetta-Sage Stuffed Boneless Turkey Apple Spice Cake with Warm Caramel SauceFeaturing more than 100 original recipes and accompanied by mouthwatering photographs, Frontier Cooking will teach you to cook real food-for real people.Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
New German Cooking: Recipes for Classics Revisited
by Drew Lazor Jeremy Nolen Jessica Nolen“Paints a picture of a German cuisine that most of us had no idea existed: vibrant salads, light fish dishes, addictive vegetable sides . . .” —EpicuriousOne of The Washington Post’s “10 Best Cookbooks of 2015”Bright flavors. Fresh and healthful. These are not words we typically associate with German cuisine. But this beautifully packaged cookbook is not quite traditional. Featuring 100 recipes for familiar food re-envisioned to reflect the way we eat now, New German Cooking celebrates fresh vegetables, grains, herbs, and spices as obsessively as it does pork, pretzels, and beer. Chefs Jeremy and Jessica Nolen share recipes from their family table, inspired by their travels in Germany. Slow-braised meats, homemade pickles and preserves, hand-cut noodles, and vegetables every which way—the recipes in New German Cooking are entirely true to their roots, yet utterly unique. More than 40 full-color photographs and creative recipes for every meal occasion will satisfy food lovers far and wide.“New German Cooking ain’t yer oma’s cookbook. It’s better. With imagination and finesse, Jeremy and Jessica Nolen update classics and lighten, brighten, and most of all modernize German cooking, that most misunderstood of cuisines.” —Hank Shaw, James Beard Award–winning author “This inspiring read includes a mouthwatering combination of the familiar (Bavarian pretzels, beer cheese soup, bratwurst, and apple strudel) with modern riffs such as green asparagus and aged-gouda dip; roasted parsnip salad with hazelnuts and blue cheese; and a simple chicken braised in riesling with onion, leeks, garlic, and green grapes . . . [a] terrific update on an often-overlooked cuisine.” —Publishers Weekly