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1,001 Best Low-Fat Recipes: The Quickest, Easiest, Tastiest, Healthiest, Best Low-Fat Recipe Collection Ever (1,001 Best Recipes)
by Edited by Sue Spitler Linda R. YoakamA redesigned and reformatted version of a perennial favorite, this second edition of 1,001 Best Low-Fat Recipes is the most complete collection of healthy recipes for busy families. The quick, easy-to-prepare recipes are written in a concise format and use readily available ingredients with a focus on fresh, seasonal foods. They require no special cooking skills or equipment, and represent an eclectic range of styles and culinary traditions. The award-winning 1,001 cookbook series has earned its reputation for excellence by carefully curating and testing the recipes, as well as by featuring complete nutritional data, such as calories, fat, cholesterol, carbohydrates, and diabetic exchanges. This latest offering in the best-selling series has been completely refreshed and updated for maximum value and ease of use in the 21st century. In one convenient, all-encompassing volume, 1,001 Best Low-Fat Recipes presents the healthiest, simplest, and most delicious range of family meals. These recipes are designed to help provide a complete meal as quickly as possible--many are designated as 45-minute recipes from start to tabletop. From appetizers to entrees to salads and desserts, these recipes are easy to make, fun to try, and deliciously low in fat.
Summer Cooking: Kitchen-Tested Recipes for Picnics, Patios, Grilling and More
by Chicago TribuneAll year long, we look forward to a summertime filled with cookouts, picnics, beach trips, and dinner parties on the patio. From the first flower's bloom to the moment the leaves begin to turn, the summer season is always an exciting dash to spend time outside with good friends and family. While the winter months are filled with hearty roasts and warm stews, recipes for summer should adapt to our on-the-go plans and impromptu outdoor parties. Summer Cooking: Kitchen-Tested Recipes for Picnics, Patios, Grilling and More is a one-of-a-kind guide for preparing delicious food that perfectly complements these warm summer days. Curated from the Chicago Tribune’s extensive database of kitchen-tested recipes, this collection of portable appetizers, quick salads, grilled entrées, creative sides, and refreshing cocktails are ideal for anywhere the summer season takes you. Featuring more than 100 recipes, full-color photography, and easy-to-follow directions, Summer Cooking is sure to fulfill all your summer dining needs. This book dilates on that slim section of all-season cookbooks, giving readers plenty of recipes that don't need the oven, can be made outdoors or inside, and use fresh seasonal ingredients. The Chicago Tribune is one of the few newspapers that still operates its own test kitchen, and all of these recipes have been carefully curated by their award-winning staff of food writers and editors. If readers use one cookbook for this summer, it should be this well-tested collection of eclectic recipes from a trusted group of experts.
Grandbaby Cakes: Modern Recipes, Vintage Charm, Soulful Memories
by Jocelyn Delk Adams Foreword by Carla HallGrandbaby Cakes: Modern Recipes, Vintage Charm, Soulful Memories is the debut cookbook from sensational food writer, Jocelyn Delk Adams. Since founding her popular recipe blog Grandbaby Cakes in 2012, Adams has been putting fresh twists on old favorites. Adams has earned praise from critics and the adoration of bakers both young and old for her easygoing advice, rich photography, and the heartwarming memories she shares of her family’s generations-old love of baking. As a child, Adams and her family would routinely embark on the ten-hour journey from their home in Chicago to Winona, Mississippi. There, she would watch her grandmother, affectionately nicknamed Big Mama, bake and develop delicious, melt-in-your-mouth desserts. From blooming tree-picked fruit to farm-raised eggs and fresh-churned butter, Big Mama used what was readily available to invent completely original treats. Adams treasured the moments when her mother, aunt, and Big Mama would bring her into the kitchen to let her dabble in the process as a rite of passage. Big Mama’s recipes became the fabric of their family heritage. Grandbaby Cakes is Adams’s love note to her family, thanking those who came before and passing on this touching tradition with 50 brilliant cakes. Grandbaby Cakes pairs charming stories of Big Mama’s kitchen with recipes ranging from classic standbys to exciting adventures--helpfully marked by degree of difficulty--that will inspire your own family for years to come. Adams creates sophisticated flavor combinations based on Big Mama’s gorgeous centerpiece cakes, giving each recipe something familiar mixed with something new. From pound cakes and layer cakes to sheet cakes and "baby" cakes (cupcakes and cakelettes), Grandbaby Cakes delivers fun, hip recipes perfect for any celebration. Readers will love this cookbook for its eclectic and bold recipes steeped in equal parts warm Southern charm and fresh Midwestern flavors. Not only will home bakers be able to make staples like yellow cake and icebox cake exactly how their grandmothers did, but they’ll also be preparing impressive innovations, like the Pineapple Upside-Down Hummingbird Pound Cake and the Fig-Brown Sugar Cake. Grandbaby Cakes is a collection for both new-aged and traditional bakers, but mostly it’s for anyone who wants a fresh, modern take on classic recipes as well as cakes full of heart and soul.
Red Velvet Underground: A Rock Memoir, With Recipes
by Freda Love SmithPart memoir, part cookbook, and all rock and roll, Red Velvet Underground tells the story of how musician Freda Love Smith's indie-rock past grew into her family- and food-centric present. Smith, born in Nashville and raised in Indiana, is best known as the drummer and co-founder of bands such as the Boston-based Blake Babies, Antenna, and the Mysteries of Life. Red Velvet Underground is loosely framed around cooking lessons Smith gave to her eldest son, Jonah, before he left for college. Smith compares her son's experiences to her own--meeting Juliana Hatfield and starting the Blake Babies, touring in Evan Dando’s hand-me-down station wagon, and crashing with Henry Rollins, who introduced the band to local California fare--all while plumbing the deeper meanings behind the role of food, cooking, and family. Interspersed throughout these stories are 45 flexitarian recipes--mostly, but not exclusively, vegetarian--such as red pepper-cashew spread, spinach and brazil nut pesto, and vegan strawberry-cream scones. Throughout the book, Smith reveals how food, in addition to music, has evolved into an important means for creativity and improvisation. Red Velvet Underground is an engaging exploration of the ways food and music have informed identity through every stage of one woman’s life.
Dinner at Home: 140 Recipes to Enjoy with Family and Friends
by JeanMarie BrownsonJeanMarie Brownson has long been a beloved chef and food writer, from her time as the Chicago Tribune’s test kitchen director and associate food editor to her ongoing professional partnership with the iconic Rick Bayless (Frontera Grill, Topolobampo, Xoco). Since 2007, Brownson has chronicled her life of cooking in a series of Chicago Tribune columns, the best of which have been hand-picked to form her newest cookbook, Dinner at Home: 140 Recipes to Enjoy with Family and Friends. This book features inventive and easy-to-make recipe ideas, along with gorgeous full-color photography. Organized by course, Dinner at Home also devotes chapters to holiday dinners, party snacks, rubs and sauces, and "breakfast for dinner. ” Readers will enjoy the seasonal menus, such as those for special occasions (Anniversary Dinner, Ultimate Father’s Day, and Sunday Brunch) as well as themed meals (Manhattan Cocktail Party, Saturday Night Beer Tasting, and Wish We Were in Ireland Supper). For Brownson, cooking for others ranks as one of life’s greatest pleasures, and her passion for creating trustworthy, approachable recipes is clear throughout Dinner at Home. This book is a must-have for home cooks who love the time spent gathered around the table with friends, family, and delicious meals.
Ina's Kitchen: Memories and Recipes from the Breakfast Queen
by Ina Pinkney Christina Silvestris Stephen HamiltonIna Pinkney--the beloved restaurateur known affectionately as the "Breakfast Queen"--has been feeding Chicago for more than 30 years. When she closed her namesake restaurant's doors in 2013, it headlined news across the Midwest. Now, the favorite dishes that thousands came to love at Ina's are showcased in the first paperback edition of her newly retitled book, Ina's Kitchen: Taste Memories and Recipes from the Breakfast Queen. Ina first self-published this book in hardcover in 2014, and it has already sold thousands of copies with minimal bookstore distribution. Ina's Kitchen is part cookbook part memoir, collecting 39 of Ina's favorite recipes with stories from her life. From milestone moments and warm memories to the "truth" about owning a restaurant, readers will gain a deeper understanding of one of Chicago's best-known culinary icons. Ina views her life as a recipe, and the book's chapters reflect that notion. From "Ingredients" and "Preparation" to "Clean Up," readers will come to understand what inspired and drove Ina's love of food--and her culinary success. Recipes include everything from Ina's signature Blobbs and Heavenly Hots to Foolproof Pancakes and Baked French Toast. In addition to breakfast favorites, Ina has also included savory dishes and dessert recipes. Ina's Kitchen is a love letter to the diners Ina has fed over the years. In it, she shares her wisdom with the same generosity--both of food and of spirit--that kept people coming back to her restaurant for decades.
Jewish Slow Cooker Recipes: 120 Holiday and Everyday Dishes Made Easy
by Laura FrankelThis first paperback edition of Jewish Slow Cooker Recipes by Laura Frankel collects more than 120 sophisticated, simple, and satisfying kosher dishes. From everyday meals to holiday favorites, each recipe makes convenient use of the humble, ever-reliable slow cooker, using seasonal ingredients that can be found at your local market. When Chef Frankel opened her first restaurant in 1999, she was driven not only by her love of cooking, but also by the desire to prove that kosher food can be as delicious and exciting as any other type of contemporary cuisine. The same goes in her own kitchen. When her family decided to keep kosher, they gave up eating pork, shellfish, and the combination of meat and dairy--but that didn’t mean they wanted to sacrifice flavor. Frankel focused her culinary talents on creating kosher meals that are every bit as refined as their non-kosher counterparts--both at home and at her nationally acclaimed kosher restaurants. But creating inspiring dishes at home isn’t as easy without the elaborate prep that goes into a restaurant meal. That’s why Frankel turned to her slow cooker--a device she had been using once a week to prepare meals for Shabbat, when cooking with the stove or oven is prohibited. Once she realized the slow cooker could produce creative meals all week long, Frankel’s culinary imagination was off and running. The book is divided by course and includes sections on appetizers, soups, entrees, sides, and desserts and breakfasts. For ease of use, each recipe clearly indicates seasonal ingredients and if it is a meat, dairy, or pareve dish. Featuring Frankel’s signature blend of convenience and globe-spanning flavors, these recipes are designed to be kosher, yet accessible to eaters of all backgrounds. Anyone interested in time-saving, family-pleasing meals will find Jewish Slow Cooker Recipes a reliable, inspiring resource in the kitchen. Whether you need a little nosh or a full-on fress, this cookbook has the recipe for you.
The Eli's Cheesecake Cookbook: Remarkable Recipes From A Chicago Legend
by Rick Kogan Maureen Schulman Tara Lane Jolene Worthington Diana Moles Peter McculloughThe Eli’s Cheesecake Cookbook captures the glory of this globally celebrated interpretation of one of America’s favorite desserts. Eli’s cheesecake began more than 35 years ago, rising to prominence first as a featured item at one of Chicago’s most popular restaurants--Eli’s The Place for Steak, a classic steakhouse and pillar of the city’s culinary community that was also a noted celebrity watering hole. From Eli Schulman’s first cheesecake creation at Eli’s The Place for Steak to President Obama’s 50th birthday cake, this book details the storied history of one of the nation's most famous desserts. This cookbook includes 40 cheesecake recipes, including Original Plain, Chocolate Chip, Cinnamon Rum Raisin, Belgian Chocolate, Espresso, and Banana, plus 10 signature steakhouse dishes like the acclaimed Liver Eli. Schulman is often credited with putting "Chicago-style” cheesecake, richer and creamier than its New York counterpart, on the map. Published to coincide with the 35th anniversary of Eli’s Cheesecakes, this collection will allow home cooks to make the same cheesecakes that helped celebrate Mayor Rahm Emanuel’s inauguration, Presidents Clinton and Obama's inaugurations, Abraham Lincoln’s bicentennial, the City of Chicago’s 150th birthday, the White Sox World Series, and more. As Eli Schulman might say, it’s a helluva book.
1,001 Best Low-carb Recipes: Delicious, Healthy, Easy-to-make Recipes For Cutting Carbs
by Sue Spitler Linda R. YoakamA redesigned and reformatted version of a title now returning to print, 1,001 Best Low-Carb Recipes is an extensive collection of great dishes for the health-conscious home cook looking for more low-carb options. Enlarged and beautifully repackaged, this book features a broader, more useful format that sits flat when open for maximum convenience. A 2014 randomized trial by the National Institutes of Health found that participants on a low-carb diet experienced greater weight loss than those on a low-fat diet. The prevalence of Celiac Disease and gluten-sensitivity has increased our interest in gluten-free recipes, while the popular paleo diet has led us to avoid dishes bloated with carbs. Above all, the recipes in the cookbook prove that a low-carb diet does not have to be bland or boring. Recipes include Caribbean Potato Salad, Sesame Shrimp Stir-Fry, and some surprises like Black Bottom Pie and Soft Molasses Cookies. The award-winning 1,001 cookbook series -- which has sold 750,000 copies across all titles -- has earned its popularity through carefully curated and tested recipes, as well as by featuring complete nutritional data. This book is the perfect compendium for those looking for a wide variety of gluten-free and paleo-friendly meals.
Jewish Cooking For All Seasons: Fresh, Flavorful Recipes For Holidays And Every Day
by Laura FrankelThis edition of Jewish Cooking for All Seasons by Laura Frankel collects more than 150 creative, convenient, and seasonal kosher dishes. From everyday meals to holiday favorites, this book celebrates and updates Jewish cooking with innovative recipes that use fresh, seasonal ingredients.<P><P> When Chef Frankel opened her first restaurant in 1999, she was driven not only by her love of cooking, but also by the desire to prove that kosher food can be as delicious and exciting as any other type of contemporary cuisine. The same goes in her own kitchen. When her family decided to keep kosher, they gave up eating pork, shellfish, and the combination of meat and dairy—but that didn’t mean they wanted to sacrifice flavor.<P> Fresh and top-quality ingredients are key to Frankel's cooking at the Wolfgang Puck Kosher Catering and Café at Chicago's Spertus Institute. So in Jewish Cooking for All Seasons she groups 150 delicious recipes by season, allowing home cooks to create wonderful meals year-round—from spring's asparagus and goat cheese lasagna and summer's heirloom tomato salad to fall's roasted butternut squash bisque and winter's braised veal shanks with Moroccan spices. Frankel also groups recipes by holidays, providing menus for Passover, Rosh Hashanah, Hanukkah, and more.<P> Every recipe has make-ahead information for holiday or Shabbat preparation, plus a short introduction that includes tips, serving ideas, or information to heighten your guest's appreciation of the dish. Featuring Frankel’s signature blend of convenience and globe-spanning flavors, these recipes are designed to be kosher, yet accessible to eaters of all backgrounds. Anyone looking for fresh, seasonal meals to please family and friends on any occasion will find Jewish Cooking for All Seasons an inspiring resource in the kitchen.
Sweet Mornings: 125 Sweet And Savory Breakfast And Brunch Recipes
by Patty PinnerSweet Mornings collects more than 100 sweet and savory options for breakfast and brunch. From donuts to crumb cakes to sweet rolls, these are the kind of treats that evoke feelings of warmth and comfort like only good, old-fashioned breakfast food can. Author Patty Pinner has been collecting breakfast recipes for as long as she can remember. She comes from a long line of breakfast bakers, and many of the recipes in this book have been passed down from the "Greats"--great-grannies and -aunties--as well as cousins and other influential women in Pinner's life. To pore through these recipes, and then to bake them at home, evokes in Pinner memories of the many women who created them. Pinner includes charming, often comical stories about her life and family throughout the cookbook. With generations-old recipes that range from the familiar (Blueberry Buttermilk Pancakes) to the fun (Pineapple Upside Down Biscuits), Sweet Mornings is a reliable, well-tested addition to any kitchen. These recipes are ideal for slow weekend mornings and afternoons when you want to lure family and friends to the table with the intoxicating aroma of a homemade sweet treat baking in the oven. As the author’s mother used to say, the only thing that differentiates breakfast from dinner is the time of day. Where does it say you can’t have a little sugar in the morning?
Wisconsin Supper Clubs: 50 More Favorites from Across the State
by Ron FaiolaThe sequel to Wisconsin Supper Clubs: An Old-Fashioned Experience—a peek inside fifty additional throwback restaurants across the Badger State. Traveling from the Northwoods to Beloit, author and filmmaker Ron Faiola documents some of the most exceptional and long-lived restaurants that embrace the decades-old supper club tradition. These are largely family-owned establishments that believe in old-fashioned hospitality, slow-paced dining, and good scratch cooking. In this guide, readers will find interviews with supper club proprietors and customers as well as a bounty of photographs of classic dishes, club interiors and other scenes from Faiola&’s extensive travels. Despite the chain restaurants that continue to dominate the culinary landscape, supper clubs across the Midwest are thriving today in many of the same ways as they have for the past eighty years. The term &“supper club&” has even been borrowed recently by the burgeoning underground restaurant scene, which champions an upscale-yet-communal dining experience similar to that offered by traditional supper clubs. Wisconsin Supper Clubs: Another Round is a new, intimate look at this unique American tradition, one that invites supper club enthusiasts and newcomers alike to enjoy a second helping of everything that made Wisconsin Supper Clubs such a hit. Praise for Wisconsin Supper Clubs: An Old-Fashioned Experience &“A glorious look at a Wisconsin tradition . . . that just might make your mouth water.&” —Chicago Tribune &“Hallmarks include brandy Old Fashioneds, Friday night fish fry, prime rib, relish trays, lake views, taxidermy, glowing vintage beer lights, Packers paraphernalia, and more.&” —Eater.com
1,001 Best Grilling Recipes: Delicious, Easy-to-Make Recipes from Around the World (1,001 Best Recipes)
by Rick BrowneThe definitive cookbook on grilling everything from appetizers to desserts from one of the country&’s foremost experts and host of PBS&’s Barbecue America. Rick Browne is the author of twelve cookbooks, most of which deal with barbecue and grilling. In this volume, he&’s created an encyclopedic collection of recipes drawn from cuisines around the world, with a particular focus on North American and Asian traditions. Browne begins with a brief primer on basic grilling techniques, but the real substance of this book is the dazzling array of recipes. You&’ll find dishes everyone can enjoy, including standard grill fare like beef and chicken as well as the more unusual shellfish and wild game. There are plenty of vegetarian options too, and a section for sauces, marinades, and rubs. Never before have this many great grilling recipes been collected into one tome. If you love to grill—or know someone else who does—this is a must-have resource. It&’s the only grilling recipe book you&’ll ever need. &“I play around with my grills all the time, but I found loads of new ideas in this grill cookbook. Rockport Lobster and Shrimp Burgers—yum! . . . this cookbook offers many ways to branch out and step it up once the basics are mastered.&” —Barbecue Master &“This is one amazing cookbook! I can see myself using this on a weekly basis to try new grilling recipes from around the world!&” —BBQ Sauce Reviews
Prep School: How to Improve Your Kitchen Skills and Cooking Techniques
by James P. DeWanAn IACP Cookbook Award finalist. &“A good primer for beginning cooks and an excellent reference for experienced cooks needing a refresher.&” —ChicagoNow Prep School is the ultimate collection of the weekly Chicago Tribune column of the same name, written by culinary instructor and award-winning food writer James P. DeWan. This compilation is focused on teaching readers how to become better cooks, from amateurs who are learning to cook for themselves or their families to professional and gourmet chefs who are searching to perfect their technique. Illustrated with full-color photography and a plethora of simple, plainspoken instructions, Prep School is an easy go-to guide for becoming more adept at any kitchen skill. Prep School is filled with more than fifty delicious recipes, as well as insightful and straightforward tips on knife skills, preparation techniques, pantry essentials, holiday meals, and general advice on how to make your kitchen as user-friendly as possible. Before any home cook or professional chef picks up a cookbook, they should first pick up Prep School and be sure to take DeWan&’s advice to heart. His recommendations on improving kitchen efficiency and ease, along with his in-depth knowledge of shortcuts and cooking common sense, make DeWan the perfect teacher for any aspiring culinary student. Finalist for 2014 International Association of Culinary Professionals&’ Best Compilation Cookbook Award &“From cooking with booze to conquering crab cakes, reading James P. DeWan&’s column has helped me graduate from cooking like I still live in a college dorm.&” —RedEye
1,001 Best Slow-Cooker Recipes: The Only Slow-Cooker Cookbook You'll Ever Need (1,001 Best Recipes)
by Linda R. YoakamA redesigned and reformatted version of a perennial favorite, the most comprehensive and complete slow-cooker book available today. With the huge variety of recipes, ingredients, and culinary traditions, 1,001 Best Slow-Cooker Recipes is the only slow-cooker book you will ever need. Slow cookers are a great tool for busy home cooks—delicious appetizers, soups, stews, entrées, side dishes, and even desserts can be made while you&’re at work or out running errands. The humble slow cooker has always been about value and convenience: more affordable cuts of meat cook to tender perfection while poultry and fish remain succulent and flavorful. Appetizers stay warm throughout a party while vegetables and side dishes are easy additions to family dinners. For more adventurous cooks, the slow cooker can be used to make homemade breads, warm sandwiches, and delectable desserts. The award-winning 1,001 cookbook series—which has sold 750,000 copies across all titles—has earned its popularity through how its writers and editors curate and test the recipes, as well as by featuring complete nutritional data, such as calories, fat, cholesterol, carbohydrates, and diabetic exchanges. This latest offering in the bestselling series has been completely refreshed and updated for maximum ease of use.
1,001 Best Hot and Spicy Recipes: Delicious, Easy-to-Make Recipes from Around the Globe (1,001 Best Recipes)
by Dave DeWittRecipes for the most popular dishes from the collection of &“the high priest of hot stuff,&” the author of Chili Peppers and The Founding Foodies (Sam Gugino, James Beard Award-winning food journalist). For the past three decades, Dave DeWitt has devoted his life and career to chile peppers and fiery foods, and he publishes the huge Fiery Foods & Barbecue Central (fiery-foods.com), which includes hundreds of articles and thousands of recipes. This new book is composed of the very best dishes from DeWitt&’s collection of chile pepper-laden recipes from around the world that he&’s acquired on his travels, from colleagues, and by researching authentic, obscure, and out-of-print cookbooks. The book is loaded with a vast array of hot and spicy favorites, including a huge variety of soups, stews, chilis, and gumbos; a broad selection of barbecue dishes for the grill; and a lengthy list of meatless entrees and vegetable options. Included are not just hundreds of spicy main dishes, but also a surprising array of zesty beverages, desserts, and breakfasts. In some chapters in this book, the recipes are grouped by type of recipe; in the others, they are organized in the order of chile peppers&’ spread around the globe: South and Central America, Mexico, the Caribbean, U.S.A., Europe, the Mediterranean and Middle East, Africa, the Indian subcontinent, and Asia and the Pacific. The book is truly the very best the world has to offer in terms of great spicy foods &“When it comes to hellfire, no one can turn up the heat like Dave DeWitt.&” —Steven Raichlen, author of Project Smoke
Diabetes Snacks, Treats, & Easy Eats for Kids: 150 Recipes for the Foods Kids Really Like to Eat
by Barbara Grunes Linda R. YoakamChild-friendly recipes that fit into your busy lifestyle and offer healthy—and tasty—alternatives to today&’s fast food meals and sugary snacks. This redesigned and expanded third edition of Diabetes Snacks, Treats, and Easy Eats for Kids offers even more simple, delicious recipes for healthy, well-balanced diets. Since the book was first published in 2006, the prevalence of diabetes in children has continued to increase. Children under age nineteen have seen a twenty-one percent increase in Type 1 cases, and children ages ten to nineteen have seen a thirty percent increase in cases of Type 2—a disease that used to be considered an adult condition. But kids will be kids, and when they come home from school, they want a snack that&’s simple, satisfying, and occasionally sweet. When it comes to dinner, they usually don&’t have the time or the taste for fancy meals. With this in mind, author Barbara Grunes has developed more than 150 recipes for snacks and meals that kids really like and that stay within diabetic guidelines. Grunes&’s goal is to help all kids enjoy food that is good for them—even if they have diabetes. Each recipe includes the nutritional information readers need, whether they count carbs or use the exchange method. With recipes like Pizza Puffs, Spud Pancakes, Chicken Fajitas, Ice Cream Cone Cupcakes, and Fruit Turnovers, this book proves that everyone can enjoy familiar and delicious food together. After all, it&’s not about &“good,&” &“bad,&” or &“forbidden&” foods—it&’s about readers feeding their families sensibly.
The Potatopia Cookbook: 77 Recipes Starring the Humble Potato
by Allen Dikker&“Fantastic, unique recipes . . . Whether you want to accent your favorite meal with a potato dish or make an exciting main dish.&” —Broadway World Latkes. Gnocchi. Aligot. Knishes. Samosas. Munini-imo. Poutine. Potatoes—consumed globally at a rate of about sixty-eight pounds per capita each year—are the stars of some of the world&’s most beloved dishes. Perhaps this is why most of us tend to underestimate the humble tuber—it&’s so familiar that we forget its full potato potential. Enter The Potatopia Cookbook, a collection of more than seventy-five creative potato recipes from Allen Dikker, the CEO and founder of Potatopia, the fast-casual all-potato restaurant that has been featured by the New York Times, the Village Voice, and Eater.com, among others. While the cookbook includes some traditional potato dishes like gnocchi and shepherd&’s pie, most recipes are innovative creations that reimagine the world&’s most popular vegetable. Ever thought to make lasagna with paper-thin potato slices instead of noodles? Or prepare truffles with mashed potatoes? Find it all in The Potatopia Cookbook alongside detailed descriptions of potato varieties, potato history, and potato preparation and storage tips. As an added bonus to their popularity, potatoes are naturally gluten-free and—when prepared simply—very nutritious. Along with being fat-, sodium-, and cholesterol-free, potatoes are packed with vitamins, minerals, and antioxidants. As he did with Potatopia&’s menu, Dikker highlights these benefits in the cookbook by focusing on recipes that skip the fat in favor of keeping it healthy. The result is a hearty, wholesome celebration of all things potato. &“A culinary journey guided by the simple, often underappreciated tuber.&” —Foreword Reviews
Artisanal Preserves: Small-Batch Jams, Jellies, Marmalades, and More
by Madelaine Bullwinkel&“Madelaine makes it clear and easy to go from perfectly ripened fruit to stunningly delicious jams and jellies.&” —Gale Gand, James Beard Award–winning pastry chef A how-to guide that is perfect for eager cooks and seasoned preservers alike, providing one-hundred foolproof recipes for jams, jellies, marmalades, and more. For those new to the craft, it includes a primer on the history and basic technique of preserving. Experienced canners will appreciate new flavor combinations—such as Lime Zucchini Marmalade and Blackberry Ginger Preserves—as well as forty recipes for breads, muffins, and desserts that make good use of your new jams and jellies. Additionally, most of the recipes avoid using commercial pectin, which means you can use less sugar or, in some cases, none at all. Since Artisanal Preserves was originally published in 2005, the popularity of home preserving has continued to rise along with renewed interest in other old-fashioned craft cooking hobbies, such as brewing beer, pickling produce, and making sourdough starters. Bullwinkel&’s thorough teaching style and time-saving techniques make the preserving process surprisingly simple. Artisanal Preserves is the go-to primer for making elegant, delicious fruit preserves at home. &“A remarkable culinary windfall.&” —Charlie Trotter, James Beard Award–winning chef
The Asheville Bee Charmer Cookbook: Sweet and Savory Recipes Inspired by 28 Honey Varietals and Blends
by Carrie Schloss&“A beautiful tribute . . . From breakfast pastries to exotic marinades to unexpected desserts, Carrie Schloss explores the many sides of honey. &” —Ashlee Aubin, executive chef, Fisk & Co. Asheville Bee Charmer, opened in 2014 by beekeepers Jillian Kelly and Kim Allen, has become a destination for both local foodies and tourists. This honey purveyor, located in one of the most pollinator-friendly parts of the United States, offers a range of bee-related products and more than fifty different artisanal honey varietals—each with its own unique color, texture, and taste. Inspired by the vast honey selection available behind the Honey Bar, chef Carrie Schloss has created The Asheville Bee Charmer Cookbook, a collection featuring 130 recipes, twenty honey varietals, and eight special Bee Charmer blends. With a color, aroma, and tasting guide to honey varietals and dishes like Bee Pollen Nut Brittle, Chipotle Honey–Marinated Skirt Steak, and Milk and Honey Dinner Rolls, this cookbook proves that honey is the best way to season or sweeten your next meal. Schloss writes with the home cook in mind, packing complex, surprising flavors into recipes written in clear, accessible prose, and the recipes are accompanied by beautiful full-color photography throughout. &“An inspiration . . . Cooks of every level will leave the sugar in their cupboards and reach for their new favorite local varietal instead.&” —Chris Pandel, chef/partner, Swift & Sons &“A lovely testimonial to the significance of the honeybee. With these delicious, approachable recipes, being good stewards of the land has never tasted so sweet. &” —Laurell Sims, urban farmer, beekeeper, and Slow Food Chicago board member
The Self-Care Cookbook: A Holistic Approach to Cooking, Eating, and Living Well
by Frank Ardito&“A gem! In an insightful and meaningful way, Dr. Ardito perfectly combines cooking healthy, easy-to-prepare recipes with eating and wellness. Love it!&” —Dr. Kim Rostello, exercise physiologist, Chicago Blackhawks The Self-Care Cookbook, written by health and wellness expert Dr. Frank Ardito, explores the intersection of cooking, eating, health, and wellness by offering 130 recipes designed to help you improve every aspect of your life. Ardito doesn&’t believe in bad food, restrictions, or denial. True wellness—complete wellness—addresses both ends of the spectrum: fresh, light dishes that strengthen our bodies and wonderful indulgences that feed our souls. The first of its kind, The Self-Care Cookbook is divided into ten chapters, each of which focuses on one dimension of personal wellness: physical, spiritual, emotional, environmental, intellectual, nutritional, protectoral, social, occupational, and financial. Each chapter includes thirteen recipes—from starters to mains to desserts—that support well-being through carefully selected ingredients and cooking methods. For example, the intellectual wellness chapter includes foods that improve cognition and kitchen techniques that challenge the brain. This book encourages you to prepare these recipes by yourself, for yourself, as a way to create a true sense of wholeness and satisfaction. A balanced life includes both celebratory and health-supportive foods, and this book helps you decide which you most want or need at any given moment. &“Dr. Ardito&’s book reminds us that cooking and nutrition is a fun and important part of total health, and it provides an easy to follow road map to help us feed and maintain all aspects wellness.&” —Mike Gattone, MS, CSCS, senior international coach, USA Weightlifting
Craft Coffee: A Manual
by Jessica Easto Andreas Willhoff“Build a better brew by mastering 10 manual methods, from French Press to Chemex, with this comprehensive guide.” —Imbibe MagazineNamed a top food & drink book of 2017 by Food Network, Wired, Sprudge, and BooklistThis comprehensive but accessible handbook is for the average coffee lover who wants to make better coffee at home. Unlike other coffee books, this one focuses exclusively on coffee—not espresso—and explores multiple pour-over, immersion, and cold-brew techniques on 10 different devices.Thanks to a small but growing number of dedicated farmers, importers, roasters, and baristas, coffee quality is at an all-time high. But for nonprofessionals, achieving café quality at home can seem out of reach. With dozens of equipment options, conflicting information on how to use that equipment, and an industry language that, at times, doesn’t seem made for the rest of us, it can be difficult to know where to begin.Craft Coffee: A Manual, written by a coffee enthusiast for coffee enthusiasts, provides all the information readers need to discover what they like in a cup of specialty coffee—and how to replicate the perfect cup day after day. From the science of extraction and brewing techniques to choosing equipment and deciphering coffee bags, Craft Coffee focuses on the issues—cost, time, taste, and accessibility—that home coffee brewers negotiate and shows that no matter where you are in your coffee journey, you can make a great cup at home.“Engaging and fun . . . I really can’t recommend Craft Coffee: A Manual enough. If you’re even mildly curious about brewing coffee at home, it’s absolutely worth a read.” —BuzzFeed
The Bourbon Country Cookbook: New Southern Entertaining
by David Danielson Tim Laird&“A book that will stand as one of the most essential cookbooks in the history of Southern cuisine.&” —Edward Lee, chef and author of the James Beard Award–winner of Buttermilk Graffiti Bourbon, the first uniquely American distilled spirit, is nearly synonymous with Kentucky, its birthplace. However, it has come a long way since it was first distilled in the late 1700s, and its popularity and refinement have never been greater. At the same time, southern cuisine has evolved to keep up with bourbon&’s evolution through once unheard-of collaborations between kitchen and bar, a renewed interest in seasonal local ingredients, and the influence of the delicious food traditions of the region&’s growing migrant populations. This book distills the spirit and hospitality—both new and old—of great southern food and drink into ninety accessible recipes designed to help you achieve the ease and elegance of Bourbon Country entertaining in your own home. Arranged by the kind of traditional fare you&’d find on a Kentucky table—pickles, vegetables, ancient grains, bounties from the barnyard, bourbon cocktails, and more—these recipes pay homage to the rituals and victuals of yesteryear while embracing the new southern palate and the flavors of modern Kentucky bourbon. &“Farm fresh and artisanal aren&’t trends in the bluegrass state, but a long-established way of life. Add the resonant ring of the finest American distillation—Kentucky bourbon—as these brilliant chefs do, and you&’ve created magnificence and memories. In fact, the recipes, stories, and photographs here are so fine, you won&’t want to wait for a horse race, but use this book year &’round.&” —Ronni Lundy, author of the James Beard Award–winner Victuals
The New Filipino Kitchen: Stories and Recipes from Around the Globe
by Rowena Dumlao-Giardina“An engrossing, page-turner of a cookbook. If you can even call it a cookbook—it’s more of a short story collection with delicious, addictive recipes.” —Brian McGinn, Emmy-nominated director and executive producer, Chef’s TableNamed a top cookbook of 2018 by the San Francisco Chronicle and EpicuriousYou may not realize that Filipino Americans are the second-largest Asian American group living in the United States, especially when you compare the number of, say, Japanese, Thai, and Korean restaurants to Filipino ones. There’s a lot of speculation about why Filipino food hasn’t taken off the way other Asian cuisines have, but one thing’s for sure: there’s something for everyone here.The New Filipino Kitchen collects thirty recipes and stories from expat Filipinos, all of whom have taken their favorite dishes with them, preserving their food memories and, if necessary, tweaking their recipes to work in a new environment or, in the case of some chefs, a more modern context. With contributions from White House executive chef Cristeta Comerford, silver Bocuse d’Or winner Christian André Pettersen, five-time Palanca Award winner and poet Francis Macansantos, and the “Food Buddha” Rodelio Aglibot, this is a multifaceted, nuanced introduction to the world of Filipino food and food culture.“Contributors’ entrancing essays about work, life, and love of their heritage are not to be missed . . . A gentle, inspiring, and exciting introduction to a savory world still new to many U.S. readers.” —Booklist, starred review“Engrossing stories and delicious recipes.” —Foodista“A wonderful multilayered answer to the question ‘What is Filipino food?’ and an invitation to everyone to get cooking.” —Naomi Duguid, author of James Beard Award–winning Taste of Persia
The Indian Slow Cooker: 70 Healthy, Easy, Authentic Recipes
by Anupy Singla&“India&’s [cuisine] is perhaps best suited to the steady simmer of a slow cooker . . . easy, healthful recipes with traditional flavors. &” —Better Homes & Gardens This updated edition of Anupy Singla&’s bestselling debut cookbook includes fifteen additional Indian recipes developed specifically for the slow cooker. Since its original publication in 2010, The Indian Slow Cooker has become a touchstone primer for everyone seeking an accessible entry point to cooking authentic, healthy Indian fare at home. Taking full advantage of the ease and convenience of the slow cooker, these recipes are simpler than their traditional counterparts and healthier than restaurant favorites, as they don&’t require extra oil and fat. Singla&’s &“Indian Spices 101&” chapter introduces readers to the mainstay spices of an Indian kitchen, as well as how to store, prepare, and combine them in different ways. Among these sixty-five recipes are all the classics—specialties like dal, palak paneer, and aloo gobi—and dishes like butter chicken, keema, and much more. The result is a terrific introduction to healthful, flavorful Indian food made using the simplicity and convenience of the slow cooker. &“Next time you have a hankering for Indian food, don&’t think take-out. Think ahead. That&’s the message from Anupy Singla, author of The Indian Slow Cooker who is on a mission to correct misperceptions about Indian food. &” —Associated Press &“Because Indian dishes are rich in spices and robust flavors, they stand up well in slow cookers. Singla actually developed the recipes specifically for the slow cooker so the techniques and ingredients work well in the machine. &” —Good Housekeeping