Special Collections

Cookbooks for Everyone

Description: Whether you're a skilled chef or you're adept at burning popcorn, this collection is for you. Cooks of all ages will be able to find a recipe that satisfies their hunger. #general


Showing 26 through 50 of 50 results

The Zuni Cafe Cookbook

by Gerald Asher and Judy Rodgers

For twenty-four years, in an odd and intimate warren of rooms, San Franciscans of every variety have come to the Zuni Café with high expectations and have rarely left disappointed.

In The Zuni Café Cookbook, a book customers have been anticipating for years, chef and owner Judy Rodgers provides recipes for Zuni's most well-known dishes, ranging from the Zuni Roast Chicken to the Espresso Granita. But Zuni's appeal goes beyond recipes. Harold McGee concludes, "What makes The Zuni Café Cookbook a real treasure is the voice of Zuni's Judy Rodgers," whose book "repeatedly sheds a fresh and revealing light on ingredients and dishes, and even on the nature of cooking itself." Deborah Madison (Vegetarian Cooking for Everyone) says the introduction alone "should be required reading for every person who might cook something someday."

Date Added: 03/26/2018


Essentials of Classic Italian Cooking

by Marcella Hazan

Hazan's The Classic Italian Cookbook (1976) and More Italian Cooking (1978) are the standards in the field, and now, almost 20 years after the publication of the first title, they are available in a single volume, completely revised and updated.

Date Added: 03/26/2018


Plenty

by Yotam Ottolenghi and Jonathan Lovekin

Yotam Ottolenghi is one of the most exciting new talents in the cooking world, with four fabulous, eponymous London restaurants and a weekly newspaper column that's read by foodies all over the world.

Plenty is a must-have collection of 120 vegetarian recipes featuring exciting flavors and fresh combinations that will delight readers and eaters looking for a sparkling new take on vegetables. Yotam's food inspiration comes from his Mediterranean background and his unapologetic love of ingredients.

Not a vegetarian himself, his approach to vegetable dishes is wholly original and innovative, based on freshness and seasonality, and drawn from the diverse food cultures represented in London.

A vibrant photo accompanies every recipe in this visually stunning book. Essential for meat-eaters and vegetarians alike!

Date Added: 03/26/2018


Baking

by Dorie Greenspan

Dorie Greenspan has written recipes for the most eminent chefs in the world: Pierre Hermé, Daniel Boulud, and arguably the greatest of them all, Julia Child, who once told Dorie, "You write recipes just the way I do." Her recipe writing has won widespread praise for its literate curiosity and "patient but exuberant style." (One hard-boiled critic called it "a joy forever.")

In Baking: From My Home to Yours, Dorie applies the lessons from three decades of experience to her first and real love: home baking. The 300 recipes will seduce a new generation of bakers, whether their favorite kitchen tools are a bowl and a whisk or a stand mixer and a baker's torch.

Even the most homey of the recipes are very special. Dorie's favorite raisin swirl bread. Big spicy muffins from her stint as a baker in a famous New York City restaurant. French chocolate brownies (a Parisian pastry chef begged for the recipe). A dramatic black and white cake for a "wow" occasion. Pierre Hermé's extraordinary lemon tart. The generous helpings of background information, abundant stories, and hundreds of professional hints set Baking apart as a one-of-a-kind cookbook.

And as if all of this weren't more than enough, Dorie has appended a fascinating minibook, A Dessertmaker's Glossary, with more than 100 entries, from why using one's fingers is often best, to how to buy the finest butter, to how the bundt pan got its name.

Date Added: 03/26/2018


Mastering the Art of French Cooking

by Julia Child

The sequel to the classic Mastering the Art of French CookingHere, from Julia Child and Simone Beck, is the sequel to the cooking classic that has inspired a whole American generation to new standards of culinary taste and artistry. On the principle that "mastering any art is a continuing process," they continued, during the years since the publication of the now-celebrated Volume One, to search out and sample new recipes among the classic dishes and regional specialties of France--cooking, conferring, tasting, revising, perfecting. Out of their discoveries they have made, for Volume Two, a brilliant selection of precisely those recipes that will not only add to the repertory but will, above all, bring the reader to a yet higher level of mastering the art of French cooking.

This second volume enables Americans, working with American ingredients, in American kitchens, to achieve those incomparable flavors and aromas that bring up a rush of memories--of lunch at a country inn in Provence, of an evening at a great Paris restaurant, of the essential cooking of France.Among its many treasures:* the first authentic, successful recipe ever devised for making real French bread--the long, crunchy, yeasty, golden loaf that is like no other bread in texture and flavor--with American all-purpose flour and in an American home oven;* soups from the garden, chowders and bisques from the sea--including great fish stews from Provence, Normandy, and Burgundy; * meats from country kitchens to haute cuisine, in master recipes that demonstrate the special art of French meat cookery;* chickens poached (thirteen ways) and sauced;* vegetables alluringly combined and restored to a place of honor on the menu;* a lavish array of desserts, from the deceptively simple to the absolutely splendid.

But perhaps the most remarkable achievement of this volume is that it will make Americans actually more expert than their French contemporaries in two supreme areas of cookery: baking and charcuterie.In France one can turn to the local bakery for fresh and expertly baked bread, or to neighborhood charcuterie for pâtés and terrines and sausages. Here, most of us have no choice but to create them for ourselves.

And in this book, thanks to the ingenuity and untiring experimentation of Mesdames Child and Beck, we are given instructions so clear, so carefully tested, that now any American cook can make specialties that have hitherto been obtainable only from France's professional chefs and bakers. With the publication of Volume Two, one can select from a whole new range of dishes, from the French bread to a salted goose, from peasant ragoûts to royal Napoleons. Each of the new master recipes is worked out, step by infallible step, with the detail, exactness, and clarity that are the soul of Mastering the Art of French Cooking. And the many drawings--five times as many as in Volume One--are demonstrations in themselves, making the already clear instructions doubly clear.

More than a million American families now own Volume One. For them and, in fact, for all who would master the art of French cooking, Julia Child and Simone Beck open up new worlds of expertise and good eating. Bon appétit!

Date Added: 03/26/2018


Mastering the Art of French Cooking

by Julia Child and Simone Beck and Louisette Bertholle

This is the classic cookbook, in its entirety--all 524 recipes.

"Anyone can cook in the French manner anywhere," wrote Mesdames Beck, Bertholle, and Child, "with the right instruction." And here is the book that, for more than forty years, has been teaching Americans how.

Mastering the Art of French Cooking is for both seasoned cooks and beginners who love good food and long to reproduce at home the savory delights of the classic cuisine, from the historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. This beautiful book, with more than 100 instructive illustrations, is revolutionary in its approach because:* it leads the cook infallibly from the buying and handling of raw ingredients, through each essential step of a recipe, to the final creation of a delicate confection;* it breaks down the classic cuisine into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of recipes; the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations--bound to increase anyone's culinary repertoire;* it adapts classical techniques, wherever possible, to modern American conveniences;* it shows Americans how to buy products, from any supermarket in the United States, that reproduce the exact taste and texture of the French ingredients, for example, equivalent meat cuts, the right beans for a cassoulet, or the appropriate fish and seafood for a bouillabaisse;* it offers suggestions for just the right accompaniment to each dish, including proper wines.

Since there has never been a book as instructive and as workable as Mastering the Art of French Cooking, the techniques learned here can be applied to recipes in all other French cookbooks, making them infinitely more usable. In compiling the secrets of famous cordons bleus, the authors have produced a magnificent volume that is sure to find the place of honor in every kitchen in America.

Bon appétit!

Date Added: 03/26/2018


Cooking Solo

by Klancy Miller

100 delicious recipes to make meals for yourself with style, sophistication, and the occasional indulgence

At a time when 31 million American adults live alone, Klancy Miller is here to show that cooking for one is something to embrace. While making single servings from other cookbooks means scaling down ingredients, adjusting cooking times, or being stuck with leftovers, Cooking Solo gives readers just what they need to make a delicious meal--all for themselves. Among the few other "cooking for one" books, this is the first by a hip young woman, whose vibrance and enthusiasm for cooking for herself comes through in the 100 attractive recipes like Tahitian Noodle Sandwich, Smoked Duck Breast Salad, Spicy Pork Burger with Coconut, and Mackerel with Lemon and Capers. Klancy also includes a chapter on entertaining at home, because being single still means having fun with friends.

Date Added: 03/26/2018


Joy of Cooking

by Irma S. Rombauer and Marion Rombauer Becker and Ethan Becker

Seventy-five years ago, a St. Louis widow named Irma Rombauer took her life savings and self-published a book called "The Joy of Cooking".

This edition also brings back the encyclopedic chapter Know Your Ingredients. The chapter that novices and pros alike have consulted for over thirty years has been revised, expanded, and banded, making it a book within a book. Cooking Methods shows cooks how to braise, steam, roast, sauté, and deep-fry effortlessly, while an all-new Nutrition chapter has the latest thinking on healthy eating -- as well as a large dose of common sense.

This edition restores the personality of the book, reinstating popular elements such as the grab-bag Brunch, Lunch, and Supper chapter and chapters on frozen desserts, cocktails, beer and wine, canning, salting, smoking, jellies and preserves, pickles and relishes, and freezing foods. Fruit recipes bring these favorite ingredients into all courses of the meal, and there is a new grains chart. There are even recipes kids will enjoy making and eating, such as Chocolate Dipped Bananas, Dyed Easter Eggs, and the ever-popular Pizza. In addition to hundreds of brand-new recipes, this JOY is filled with many recipes from all previous editions, retested and reinvented for today's tastes.

This is the JOY for how we live now. Knowing that most cooks are sometimes in a hurry to make a meal, the JOY now has many new dishes ready in 30 minutes or less. Slow cooker recipes have been added for the first time, and Tuna Casserole made with canned cream of mushroom soup is back. This JOY shares how to save time without losing flavor by using quality convenience foods such as canned stocks and broths, beans, tomatoes, and soups, as well as a wide array of frozen ingredients. Cooking creatively with leftovers emphasizes ease and economy, and casseroles -- those simple, satisfying, make-ahead, no-fuss dishes -- abound. Especially important to busy households is a new section that teaches how to cook and freeze for a day and eat for a week, in an effort to eat more home-cooked meals, save money, and dine well.

As always, JOY grows with the times: this edition boasts an expanded Vegetables chapter, including instructions on how to cook vegetables in the microwave, and an expanded baking section, Irma's passion -- always considered a stand-alone bible within the JOY. This all-new, all-purpose anniversary edition of the Joy of Cooking offers endless choice for virtually every occasion, situation, and need, from a 10-minute stir-fry on a weekday night to Baby Back Ribs and Grilled Corn in the backyard, or a towering Chocolate Layer Cake with Chocolate Fudge Frosting and Homemade Vanilla Ice Cream. JOY will show you the delicious way just as it has done for countless cooks before you.

Date Added: 03/26/2018


The Everything Pizza Cookbook

by Belinda Hulin

Whether you're partial to thick crust or thin crust, Neapolitan or Sicilian, you can't go wrong with the 300 mouthwatering recipes in The Everything Pizza Cookbook.

Beginning with the history of pizza and its origin in Naples, Italy, The Everything Pizza Cookbook slices up everything aspiring pizza chefs like you want to know--from how to buy the correct equipment and the freshest ingredients to preparing an appetizing collection of pies, including: Sweet Dough Pizza Crust, Pesto Sauce for Thin-Crust Pizza, Fire-Baked Six-Cheese Pizza, Chopped Salad Pizza, Clams Marinara Pizza, Triple-Chocolate Pizza, and Wild Boar Barbecue Pizza.

Author Belinda Hulin offers pizza party tips, diet-breaking-worthy recipes, and pizzas to make with kids, as well as pizzas that meat lovers, vegetarians, and chocolate addicts will salivate over.

Date Added: 03/26/2018


Vegetarian Classics

by Jeanne Lemlin

Jeanne Lemlin sets the standard for accessible and appealing vegetarian cooking. Vegetarian Classics is Jeanne's most useful and comprehensive book to date: an essential collection of 300 no-fail recipes for soups, salads, sandwiches, pastas, pizzas, calzones, casseroles, stir-fries, stove-top dishes, sides, snacks, desserts, and breakfasts. Each recipe is deeply satisfying and surprisingly simple, reflecting Jeanne's trademark dedication to uncomplicated techniques and unparalleled flavor.

Date Added: 03/26/2018


1,000 Diabetes Recipes

by Jackie Mills

A giant new diabetes cookbook from the award-winning 1,000 Recipes series This massive cookbook is packed with tasty, diabetic-friendly recipes the whole family will love. Recipes cover ever meal of the day and offer enough variety to satisfy any craving--from sausage pizza to strawberry pie. It's loaded with nutrition information, menu-planning advice, cooking tips, carb exchanges, and virtually everything else you need to cook and eat right for diabetes.

1,000 Diabetes Recipes covers everything from light snacks and sandwiches to hearty main dishes and delectable desserts. It offers classic comfort foods updated for diabetics, such as lasagna and pot roast, as well as thrilling contemporary flavors like Watermelon Salad, Vietnamese Tuna, and Grilled Chicken Breasts with Coconut-Cilantro Chutney.

Written by Jackie Mills, author of The Big Book of Diabetic Desserts and a food writer, registered dietitian, and a recipe developer for national magazines such as Cooking Light and Family Circle

The book features sections on vegetarian main dishes, desserts, breakfast and brunch, pizzas and sandwiches, and more Includes shopping, cooking, and meal planning advice Whether you have diabetes or cook for a loved one who does, 1,000 Diabetes Recipes is the ultimate resource for tasty, diabetic-friendly meals.

Date Added: 03/26/2018


A Date with a Dish

by Freda Deknight

An outstanding feast of distinctively American culinary genius, this comprehensive collection of authentic African-American recipes was assembled by a well-known cooking columnist for Ebony magazine.

Freda DeKnight was baking bread and biscuits by the time she was five years old. In the course of her career as a teacher and counselor of culinary arts, she assembled and shared thousands of fabulous recipes, the best of which appear here.

Filled with the aroma of childhood memories, this guide helps modern cooks re-create hundreds of classic dishes for every meal of the day, from chicken and oyster gumbo to sweet potato pudding. The recipes start with appetizers, cheese, soups, relishes, and sauces, advancing to meats, fowl, fish, and all-in-one dishes. In addition to suggestions for vegetables, salads, and breads, the menu includes a mouthwatering selection of Creole dishes and delightful desserts.

Date Added: 03/26/2018


Food From Across Africa

by Duval Timothy and Jacob Fodio Todd and Folayemi Brown

Discover the amazing cuisine of Africa with this beautiful full-color cookbook featuring classical and modern African dishes.With its diverse, delicious flavors, African food is "some of the best on the planet," yet remains little known to many in the wider world. To introduce this wonderful cuisine, Duval Timothy, Jacob Fodio Todd, and Folayemi Brown started their popular bi-monthly London supper club The Groundnut to showcase the food of their childhoods, dishes that reflect their heritage in Western and Eastern Africa.

Based on their sold-out events, Food from Across Africa features both traditional recipes, many of which have been passed down through the generations, as well as experimental dishes using new ingredients and combinations: from the fragrant and ubiquitous West African dish, jollof rice, to innovative modern offerings like aromatic star anise and coconut chicken served in a steaming plantain leaf.

Food from Across Africa includes nine complete menus with dishes that complement and enhance one another--from cocktails and juices to main courses, vegetables, sides, and desserts. Instead of making explicit distinctions, the menus represent the way these dishes fit together, whether attached by season, dominant flavors, or by another unifying point of inspiration.Easy to follow and cook, each recipe includes a short history and uses ingredients found in local markets. Pork in Tamarind, Mustard Prawns, Baked Broccoli Falafel, Pineapple Jam, Spinach & Green Bean Salad with Peanut Pesto, Banana Almond Cake, Pickled Peppers, Baked Plantain, and much more--the mouthwatering fare in Food from Across Africa is meant to be eaten communally, with family, friends, and neighbors, and enjoyed with all the senses.

"Our food encourages tactility, with influences form our childhoods growing up eating freshly picked mangoes sprinkled with salty chili powder, being served juice in a peeled, cored, and squeezed orange and hand rolling and dunking balls of eba into okra soup then straight into your mouth."

A celebration of a fascinating and flavorful culture, bursting with dozens of gorgeous full-color photos, Food from Across Africa is a bounty of delights, presenting food that is simple, balanced, beautiful, and fabulous to share.

Date Added: 03/26/2018


Cuba!

by Dan Goldberg and Jody Eddy and Andrea Kuhn

Cuba continues to captivate visitors with its vibrant culture, colorful cities, and incredible cuisine. Cuba! explores the magic of this country through recipes and stories that will set taste buds on fire and delight even the most well-seasoned traveler.

Brazen, bold, and colorful, Cuba is a country that pulses with life. Fascinated by its people and their endlessly delicious home-cooked cuisine, friends Dan Goldberg and Andrea Kuhn have been visiting this magnetic country, capturing its passion and vibrancy, for the past five years. Dan, an award-winning photographer and Andrea, an acclaimed prop stylist and art director, along with renowned food writer Jody Eddy, bring the best of Cuban food to home kitchens with more than 75 meticulously tested recipes. From Cuban-Style Fried Chicken and Tostones Stuffed with Lobster and Conch, to Squid-ink Empanadas and Mojito Cake with Rum-Infused Whipped Cream, this book offers a unique opportunity to bring a little slice of Cuba into your home and onto your plate.

Date Added: 03/26/2018


My Indian Kitchen

by Jack Turkel and Hari Nayak

In My Indian Kitchen, author and chef Hari Nayak shares the secrets of his family's style of southern Indian cooking as well as favorite dishes from other parts of the huge Indian subcontinent--secrets that he learned from his mother and aunts, neighbors, local street vendors and countless friends. It is full of hunger-inducing recipes and simple tips that will allow even the novice cook to succeed at unlocking the "hidden magic" of Indian cooking.

With the recipes in this book, consistently delicious Indian food at home becomes a reality. From a perfect Mint Chutney with Samosa to a melt-in-the-mouth Chicken Tikka Masala, to Pork Vindaloo, Tandoori Chicken and Sweet Mango Yogurt Lassi, traditional Indian meals without hours and hours of work can be achieved. Having lived in the West for many years, Hari understands the time for meal preparation is limited.

To accommodate our busy lifestyle, the recipes in this book have been simplified, without sacrificing any of their authenticity. With Hari's guidance and timesaving tips, the ability to create Indian meals appealing to the individual tastes of the home cook can, finally, be achieved.

Date Added: 03/26/2018


The Everything Healthy Meal Prep Cookbook

by Tina Chow

Learn to prepare healthy, portion-controlled meals for the week with this easy-to-follow cookbook that saves time and can help you lose weight.Meal prepping has quickly become one of the best ways to control what you eat and organize your eating habits.

In The Everything Healthy Meal Prep Cookbook, you’ll learn how to plan out portion-controlled, nutritious meals and prepare them in advance—so when the time comes for dinner, it’s a breeze to whip it all together.

You’ll discover the benefits of meal prep and learn how to do it effectively so you are always eating something different and never bored. With 300 delicious recipes included, The Everything Healthy Meal Prep Cookbook can help you have more control over what you eat and provide a clear, focused path for dinner.

Date Added: 03/26/2018


The Everything Kids' Gross Cookbook

by Colleen Sell and Melinda Frank

Spending time in the kitchen might be a chore for busy mums and dads, but kids see the kitchen as a fun and exciting place to explore their creative sides.

Filled with puzzles and over 50 recipes for gooey, oozy, slimy meals that kids can make themselves, "The Everything Kids' Gross Cookbook" helps parents teach their kids about kitchen safety issues while preparing yucky recipes for:
- wacky schnacks, such as putrefied eyeballs; - favorite foods, such as fish-eye tacos and zit-face pizza; - sick salads & sides, such as Puke au Gratin and Dragon Slobber.

With "The Everything Kids' Gross Cookbook", kids can be creative in the kitchen, making slimy, smelly meals while learning important kitchen safety tips and cooking terms as well as how to eat, drink, and be healthy - the "gross" way, of course!

Date Added: 03/26/2018


The Clean Plates Cookbook

by Jill Silverman Hough and Jared Koch

Jared Koch’s first book, Clean Plates Manhattan, demystified "clean eating” and mapped out healthy restaurant options all over New York.

Continuing in the extremely timely topic of eating clean, organic, and well, his second book, The Clean Plates Cookbook, offers sensible, sustainable, and healthful home cooking for anyone interested in integrating good foods into their lives. It shows readers how to shop for the best ingredients no matter what their diet (omnivores, vegetarians, and vegans can all "eat clean”) and how to prepare food that’s simple and delicious.

Tips and inspiration from chefs and nutrition experts appear throughout the book, and the invaluable resources section breaks down the recipes by category and offers more of his clear and useful shopping guides. Clean eating is anything but boring: recipes cover beverages, breakfasts, snacks, inventive entrées, and desserts with things like Quinoa Carrot Muffins, Cracked Wheat Sushi,Wild Mushroom Gratin, Lamb Tikka Masala, and Cocoa Cherry Brownies.

Date Added: 03/26/2018


MasterChef Junior Cookbook

by Christina Tosi and Masterchef Junior

Creativity, hard work, and lots of fun—that’s what it takes to cook like a master. Beloved television competition show MasterChef Junior fosters all of this within each of its pint-size home cooks, and what they whip up is truly impressive.

This book aims to give any aspiring young chef the tools he or she needs to hone essential cooking skills, with 100 recipes inspired by dishes that the contestants served in the first five seasons, as well as timeless techniques, tips, and advice. With this book, anyone can become an excellent cook.

Date Added: 03/19/2018


When the Cook Can't Look

by Ralph Read

This cooking handbook, designed to be read to the blind and visually impaired by a relative or friend, is written by one who is most qualified-- a blind person.

Ralph Read lost his sight in adulthood and now, from personal experience, makes available to other sightless individuals his innovative, sensible and safe methods for coping in the kitchen.

Date Added: 03/19/2018


Eat Drink Paleo Cookbook

by Irena Macri

The popular paleo diet involves eating more leafy greens, fruits, meats, and fish, while eschewing processed foods and dairy.

Sounds healthy, right? And strict! Popular blogger Irena Macri follows the diet 80 percent of the time, allowing room for the occasional dessert or drink. The result? She looks and feels great, but not deprived.

More than 100 recipes, beautiful photographs of colorful creative dishes, and can-do messages from Irena make Eat, Drink, Paleo Cookbook a book that appeals to cooks who want to embrace a healthier diet . . . most of the time.

Date Added: 03/19/2018


Pickles and Ice Cream

by Juarez Rodriques and Vicky Jacob-Ebbinghaus

Wry, humorous, and shockingly beautiful, Pickles and Ice Cream: A Bizarre Pregnancy Cravings Cookbook is a collection of some of the most outlandish things moms-to-be crave.

Peculiar recipes like "Oreos and Toothpaste" or "Tomato Soup with M&Ms" are photographed like gourmet meals and accompanied by short stories about the women who craved them. Each dish has also has been tasted and reviewed by the authors so you don't have to!

Date Added: 03/19/2018


Betty Crocker The Big Book of One-Pot Dinners

by Betty Crocker

More than 200 family-friendly, delicious recipes for complete meals made in one pot With this book, home cooks have all they need to create mouth-watering one-pot dinners with ease. Filled with more than 200 tasty recipes and 100 full-color photos, it offers up meals like Slow Cooker Fire-Roasted Tomato Pot Roast, Hearty Chicken Pot Pie, and Curried Lentil and Vegetable Stew that are sure to become family favorites.

Also included is an informative introduction to choosing and working with various types of cookware, and advice on techniques to make dinner a cinch. Plus, handy icons call out meatless options, crowd-pleasing solutions, and dishes that are lower in calorie count, making one-dish dinners a great choice for everyone. With a variety of flavors and pots, from skillets and saucepans to baking dishes and Dutch ovens, there is a complete dinner idea for every night of the week.

Date Added: 03/19/2018


The Ultimate Rice Cooker Cookbook

by Beth Hensperger and Julie Kaufman

Rice cookers are perfect for how we cook today--versatile and convenient, they have one-button technology, don't take up much counter space, and are a breeze to clean. And they can do so much more than produce foolproof rice, beans, and grains.

The Ultimate Rice Cooker Cookbook shows you how to make everything from Thai Curried Rice to Chocolate Pots de Crème with Poached Fresh Cherries, from Breakfast Barley to Turkey Chili with Baby White Beans.

Date Added: 03/19/2018


Teens Cook

by Jill Carle and Judi Carle and Meghan Carle

Written by two teens who know what teens do and don't know about cooking, TEENS COOK is an instructional cookbook that teaches young adults how to make great meals-and be confident and independent in the kitchen.

Authors Megan and Jill Carle are teenage sisters with nothing much in common when it comes to food-except that they both know how to cook really well. One buys ingredients she likes and figures out what to make when she gets home; the other follows every recipe to the letter. One is a vegetarian who's drawn to ethnic food; the other prefers all-American comfort food. Together, they're a dynamic duo who have created and mastered more than 75 recipes for breakfasts, snacks, sides, family meals, dinners for one, and desserts.

In TEENS COOK, the Carle sisters also share their kitchen know-how on averting and fixing disasters, dealing with cookbook math (fractions and metrics-ugh!), deciphering culinary vocabulary (all those terms we kind of know, but not really), explaining chemistry (why and how stuff goes right and wrong in the kitchen), and avoiding accidents (can you say "grease fire"? oops!).

For teens (and tweens) who are tired of eating what their parents decide to fix, TEENS COOK offers foolproof advice for whipping up some tasty home-cooked meals of their own.

Date Added: 03/19/2018



Showing 26 through 50 of 50 results