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 1 through 25 of 50 results

The $7 a Meal Quick and Easy Cookbook

by Chef Susan Irby

It is possible to prepare affordable, nutritious meals in just minutes a day. With these clever culinary masterpieces, you will find the recipes you need to whip up delicious, deceptively inexpensive dishes that will have the whole family begging for more, such as Skillet Zucchini Quiche, Greek Pita Pockets with Tzatziki, Cassoulet Provencale, Ham and Sausage Jambalaya, Shrimp Pad Thai Stir-Fry, Sweet-and-Sour Meatloaf, and Five-Minute Chocolate Mousse.From soups and appetizers to entrées and desserts, these flash-in-a-pan recipes are all you need to please any palate!

Date Added: 03/26/2018


A Grandfather's Lessons

by Jacques Pépin and Tom Hopkins

The grand master of cooking has a new apprentice in the kitchen: his granddaughter. Jacques Pépin is one of the nation’s most famous cooking teachers, renowned for his knife skills. Ever since she was very young, his granddaughter, Shorey, has loved “helping” him in the kitchen. Now that she is twelve, Jacques gives his charismatic pupil a short course on preparing “food that is plain, but elegant, and more than anything, fun.” In the process, he proves himself as inspiring to her as he is to the country’s greatest chefs.

Curly hot dogs, spinach with croutons, sushi salmon cakes, skillet bread and homemade butter, raspberry cake: These recipes will become irresistible new classics for kids. Along the way, Jacques imparts lessons in kitchen etiquette, from how to set a table to how to fold a napkin properly—even how to load a dishwasher. And perhaps the most important lesson of all: that the best meals are the ones shared at home with family.

Date Added: 03/26/2018


National Geographic Kids Cookbook

by Barton Seaver

Join Barton Seaver--master chef and National Geographic Explorer--on a year-round culinary adventure as he explores what it takes to create the ultimate dish. Barton provides mouthwatering recipes, the ins and outs of healthy eating, awesome crafts and activities, and food-focused challenges, proving once and for all that cooking can be a blast.

Follow along as he teaches you to plant a kitchen garden, host a dinner party for your friends, and pack the perfect school lunch. Other highlights include ways to play with your food, festive holiday meals, snow day snacks, and family cooking competitions. With fascinating sidebars, profiles on real people, and cool facts, the National Geographic Kids Cookbook will have you ruling the kitchen in no time!

Date Added: 03/26/2018


Kill It & Grill It

by Ted Nugent and Shemane Nugent

Ted Nugent shares his favorite recipes for such exotic fare as wild boar, pheasant, buffalo, and venison. The cookbook is filled with hunting anecdotes, detailed instructions on cleaning and dressing game, helpful hints, and nutritional information.

Date Added: 03/26/2018


Cooking Is Cool

by Marianne E. Dambra

More than 50 heat-free recipes packed with flavor and learning

Cooking can be a delicious learning experience for children. As children read recipes, measure ingredients, and taste each dish, they build math and literacy skills, practice science process skills, and explore different food groups.

Cooking Is Cool makes all of this hands-on learning possible without stepping foot in the kitchen. These classroom-friendly recipes are all heat-free, meaning they can be made without an oven, stove, microwave, or hot plate. With your guidance, budding chefs can follow the easy instructions to transform fresh, simple ingredients into tasty snacks, beverages, entrees, and treats.

This book includes more than 50 heat-free recipes that are fun to make and taste great, an explanation of the learning that occurs as children cook, tips to create your own classroom cooking center, and nutrition information, extension ideas, and interesting food facts.Marianne E. Dambra, president of Early Childhood Education Network of Rochester, Inc., has presented on heat-free cooking with children at national and regional conferences since 1994.

Date Added: 03/26/2018


A Banquet on a Budget

by Judy Ridgway

Catering for any large scale celebration can be daunting. Where will you hold the event? How much food will you need? When should you start the preparation?

This book passes on the secrets of the trade to ensure that the preparation goes smoothly and that the food is just as good as the professionals can offer. It includes a master checklist for the preparations with general advice on choosing the food and drinks, buying in ready-made items, estimating quantities, hiring staff and equipment and other practical considerations.

There are five complete menus and drinks suggestions for each type of event: a drinks party with canapes, a fork buffet, a finger buffet and a sit-down meal, with guests varying in number from twenty to sixty. Menus include full preparation plans and recipes. In total there are 120 plus recipes, some with variations.

Date Added: 03/26/2018


The Unofficial Harry Potter Cookbook

by Dinah Bucholz

Bangers and mash with Harry, Ron, and Hermione in the Hogwarts dining hall.

A proper cuppa tea and rock cakes in Hagrid's hut.

Cauldron cakes and pumpkin juice on the Hogwarts Express.

With this cookbook, dining a la Hogwarts is as easy as Banoffi Pie! With more than 150 easy-to-make recipes, tips, and techniques, you can indulge in spellbindingly delicious meals drawn straight from the pages of your favorite Potter stories, such as: Treacle Tart--Harry's favorite dessert, Molly's Meat Pies--Mrs. Weasley's classic dish, Kreacher's French Onion Soup, Pumpkin Pasties--a staple on the Hogwarts Express cart.

With a dash of magic and a drop of creativity, you'll conjure up the entrees, desserts, snacks, and drinks you need to transform ordinary Muggle meals into magical culinary masterpieces, sure make even Mrs. Weasley proud!

Date Added: 03/26/2018


Pretend Soup and Other Real Recipes

by Mollie Katzen and Ann Henderson

In this sequel to her classic Pretend Soup--considered by many to be the gold standard of children's cookbooks--award-winning author/illustrator Mollie Katzen works her magic with 20 new, child-tested recipes including such delicacies as Counting Soup, Chewy Energy Circles, and Polka Dot Rice.

Each recipe offers the child chef the opportunity to count, measure, mix, assemble, and most important, have fun. Designed as do-together projects--with the child as chef and the adult as assistant--these kitchen adventures will give children confidence in their cooking skills and inspire a life-long healthy relationship with food. With Salad People and a little time in the kitchen, budding chefs will cheer: "I like it because I made it myself!"

Date Added: 03/26/2018


Pok Pok

by David Thompson and Jj Goode and Andy Ricker

A guide to bold, authentic Thai cooking from Andy Ricker, the chef and owner of the wildly popular and widely lauded Pok Pok restaurants.

After decades spent traveling throughout Thailand, Andy Ricker wanted to bring the country's famed street food stateside. In 2005 he opened Pok Pok, so named for the sound a pestle makes when it strikes a clay mortar, in an old shack in a residential neighborhood of Portland, Oregon.

Ricker's traditional take on Thai food soon drew the notice of the New York Times and Gourmet magazine, establishing him as a culinary star. Now, with his first cookbook, Ricker tackles head-on the myths that keep people from making Thai food at home: that it's too spicy for the American palate or too difficult to source ingredients.

Fifty knockout recipes for simple and delicious Thai dishes range from Grilled Pork Collar with Spicy Dipping Sauce and Iced Greens to Andy's now-famous Vietnamese Fish Sauce Wings. Including a primer in Thai techniques and flavor profiles, with tips for modifying local produce to mimic Thai flavors, Pok Pok makes authentic Thai food accessible to any home cook.

Date Added: 03/26/2018


Julia’s Kitchen Wisdom

by Julia Child and David Nussbaum

In this indispensable volume of kitchen wisdom, Julia Child gives home cooks the answers to their most pressing kitchen questions. How many minutes should you cook green beans? What are the right proportions for a vinaigrette? How do you skim off fat? What is the perfect way to roast a chicken?

Here Julia provides solutions for these and many other everyday cooking queries. How are you going to cook that small rib steak you brought home? You'll be guided to the quick sauté as the best and fastest way. And once you've mastered that recipe, you can apply the technique to chops, chicken, or fish, following Julia's careful guidelines. Julia’s Kitchen Wisdom is packed with essential information about soups, vegetables, and eggs, for baking breads and tarts, and more, making it a perfect compendium of a lifetime spent cooking.

Date Added: 03/26/2018


Nigella Express

by Nigella Lawson

Nigella and her style of cookery have earned a special place in our lives, symbolising all that is best, most pleasurable, most hands-on and least fussy about good food. But that doesn't mean she wants us to spend hours in the kitchen, slaving over a hot stove. Featuring fabulous fast foods, ingenious short cuts, terrific time-saving ideas, and easy, delicious meals, Nigella Express is her solution to eating well when time is short.

This new book is every working mother's dream and a joy for everyone who wants to cook but can't seem to find the time. Here are mouthwatering recipes, quick to prepare, easy to follow, that you can conjure up after a long day in the office or on a busy weekend. This is food you can make as you hit the kitchen running, with vital tips on how to keep your store cupboard stocked, freezer and fridge stacked.

When time is precious, you can't spend hours shopping, so you need to make life easier by being prepared. Not that the recipes are basic - though they are always simple - but it's important to make every ingredient earn its place in a recipe. Minimise effort by maximising taste. And here too is great food that can be prepared quickly but cooked slowly in the oven, leaving you time to have a bath, a drink, talk to friends, or do the children's homework. Minimum stress for maximum enjoyment.

This is a new generation of fast food - never basic, never dull, always do-able, quick and delicious - for the busy lives we lead. The Domestic Goddess is back but this time it's instant.

Date Added: 03/26/2018


Chez Panisse Vegetables

by Alice L. Waters

For twenty-five years, Alice Waters and her friends at Chez Panisse in Berkeley, California have dedicated themselves to the ideal of serving the finest, freshest foods with simplicity and style.

From tender baby asparagus in early spring, to the colorful spectrum of peppers at the height of summer; crisp, leafy chicories in autumn, to sweet butternut squash in the dark of winter, much of the inspiration about what to put on the menu comes from the high quality produce Waters and her chefs seek out year-round.

Using the treasures from the earth, Chez Panisse Vegetables offers endless possibilities for any occasion. Try Grilled Radicchio Risotto with Balsamic Vinegar at your next dinner party, or Pizza with Red and Yellow Peppers for a summer evening at home. Why not forgo green-leaf lettuce, and opt for Artichoke and Grapefruit Salad drizzled with extra-virgin olive oil? Or serve Corn Cakes with fresh berries for breakfast instead of cereal?

Throughout Vegetables, Waters shares her energy and enthusiasm for what she describes as "living foods." When she first began in the restaurant business, the selection of good-quality vegetables was so limited that she found herself searching out farmers with whom she might do business. Luckily, today's explosion of markets and organic farms across the country ensures that any home cook can find freshly harvested produce to put on the table. And with the increased popularity of home gardening, more and more people are taking their vegetables straight from the earth and into the kitchen.

Cooks, gardeners, vegetarians and everyone who appreciates good food will find Chez Panisse Vegetables to be not only a cookbook, but a valuable resource for selecting and serving fine produce. From popular vegetables like corn, tomatoes and carrots, to more unusual selections like chard, amaranth greens and sorrel, Vegetables offers detailed information about the seasonal availability, proper look, flavor and preparation of each selection. Arranged alphabetically by vegetable, and filled with colorful linocut images, Chez Panisse Vegetables makes it easy for a cook to find a tempting recipe for whatever he or she has brought home from the market.

Date Added: 03/26/2018


Charcuterie

by Michael Ruhlman and Brian Polcyn and Yevgenity Solovyev

An essential update of the perennial bestseller.

Charcuterie exploded onto the scene in 2005 and encouraged an army of home cooks and professional chefs to start curing their own foods. This love song to animal fat and salt has blossomed into a bona fide culinary movement, throughout America and beyond, of curing meats and making sausage, pâtés, and confits. Charcuterie: Revised and Updated will remain the ultimate and authoritative guide to that movement, spreading the revival of this ancient culinary craft.

Early in his career, food writer Michael Ruhlman had his first taste of duck confit. The experience "became a fascination that transformed into a quest" to understand the larger world of food preservation, called charcuterie, once a critical factor in human survival. He wondered why its methods and preparations, which used to keep communities alive and allowed for long-distance exploration, had been almost forgotten. Along the way he met Brian Polcyn, who had been surrounded with traditional and modern charcuterie since childhood. "My Polish grandma made kielbasa every Christmas and Easter," he told Ruhlman. At the time, Polcyn was teaching butchery at Schoolcraft College outside Detroit.

Ruhlman and Polcyn teamed up to share their passion for cured meats with a wider audience. The rest is culinary history.

Charcuterie: Revised and Updated is organized into chapters on key practices: salt-cured meats like pancetta, dry-cured meats like salami and chorizo, forcemeats including pâtés and terrines, and smoked meats and fish. Readers will find all the classic recipes: duck confit, sausages, prosciutto, bacon, pâté de campagne, and knackwurst, among others. Ruhlman and Polcyn also expand on traditional mainstays, offering recipes for hot- and cold-smoked salmon; shrimp, lobster, and leek sausage; and grilled vegetable terrine. All these techniques make for a stunning addition to a contemporary menu.

Thoroughly instructive and fully illustrated, this updated edition includes seventy-five detailed line drawings that guide the reader through all the techniques. With new recipes and revised sections to reflect the best equipment available today, Charcuterie: Revised and Updated remains the undisputed authority on charcuterie.

Date Added: 03/26/2018


The Blossom Cookbook

by Pamela Elizabeth and Ronen Seri

The long-awaited cookbook from the duo that brought America a new, craveable vegan cuisine, filled with over 80 recipes for upscale vegan dishes and remakes of classic comfort food fare.

Blossom has been changing the face of vegan food for more than a decade with their menus of delicious vegan meals that everyone—both vegan and omnivore—wants to eat. What began as a humble vegan restaurant in New York City quickly grew into one of the most well-known group of restaurants in the world, attracting legions of loyal diners and celebrities alike.

In The Blossom Cookbook, home cooks will learn the Blossom chefs’ secrets for preparing elegant vegan entrees like Lobster-Mushroom Crusted Tofu and Seitan Piccata with Sauteed Kale, comfort food favorites like Fettuccine with Cashew Cream and Curried Un-Chicken Salad, and even recipes for everyone's favorite meals, brunch and dessert. With essential tips for living a vegan lifestyle, a chapter dedicated to preparing fundamental vegan base sauces and condiments, and 80 inventive recipes, this cookbook will excite home cooks who love eating healthy, delicious, sustainable meals.

Date Added: 03/26/2018


The Martha Stewart Living Cookbook

by Martha Stewart Living

A culinary treasure, The Martha Stewart Living Cookbook--The Original Classics became an indispensable reference when it was first published. Now, years later, comes its companion volume, The Martha Stewart Living Cookbook--The New Classics, which includes an index for both volumes and collects more than 1,200 of the best-of-the-best recipes that have appeared in Martha Stewart Living magazine since 2000.

From the practical to the inspirational, from quiet suppers for two to dinner parties for ten, The Martha Stewart Living Cookbook--The New Classics has options for every meal and every cook, with family-pleasing classics, new fare, and twists on both. Whether you're looking for an easy weeknight dinner such as Tuna Steaks with Mint Sauce or a sophisticated hors d'oeuvre like Prosciutto Crostini and Fresh Figs with Gorgonzola or a rich dessert like the Ultimate Malted Brownie Sundae, The Martha Stewart Living Cookbook--The New Classics provides excellent choices across 22 categories. In addition to recipes for all-time favorites such as Lasagne Bolognese, Chicken Soup with Dumplings, the Best Onion Rings, and Apple Pie with Cheddar Crust, you will find helpful how-to photographs that demystify preparations for pie crust, gnocchi, soufflés, and more. Here, too, are cooking tips and techniques, nutritional information for healthy choices, comprehensive pantry and equipment glossaries, menu ideas, and a resource guide for finding ingredients.

With the same stunning color photography and easy-to-follow, comprehensive format that grace the pages of Martha Stewart Living and The Martha Stewart Living Cookbook--The Original Classics, this new volume is a must-have reference that will become a loved and oft-used favorite of every home cook.

Date Added: 03/26/2018


Simple French Food

by Mark Bittman and James Beard and Richard Olney and Patricia Wells

Richard Olney was considered a culinary genius for his ability to elevate cooking to a practical art. He wrote evocatively about the beauty and pleasure in cooking by focusing on preparing simple foods well.

This new edition of his classic cookbook includes a fresh cover, new interior design, and a foreword by Mark Bittman--so that a whole new generation of food lovers can enjoy this inspiring book.

Olney's 175 recipes are so straightforward that cooks will be inspired to go right into the kitchen: herb omelets, fish with zucchini, lamb shanks with garlic, and many more.

He also shares techniques (several featuring his own illustrations), such as fermenting vinegar, in line with the back-to-basics trend in cooking.

Olney's emphasis on simplicity and improvisation in cooking will resonate with today's cooks and food lovers.

Date Added: 03/26/2018


Mario Batali--Big American Cookbook

by Mario Batali and Jim Webster

Mario Batali's delicious deep dive into American Regional cooking with 250 recipes--from San Diego Fish Tacos to Boston Cream Pie.

Over two years in the making, with Batali searching for truly delicious dishes from all corners of the US, this definitive cookbook features the best America has to offer. With over 250 simple recipes celebrating the treasures of the state fairs and the dishes of the local rotary clubs and ethnic groups. Batali has interpreted these regional gems with the same excitement and passion that he has approached traditional Italian food.

Covering the Northeast/New England, the Mid-Atlantic, the Gulf Coast, the Great Lakes, the Heartland, the Southwest, and the Pacific Coast, this book will share everything from the BBQ styles of Texas, the Smokeys and the Carolinas, to the seafood soups from yankee Boston to the spicy gumbos of the Gulf Coast and the berry pies of the Pacific Northwest. All the dishes are very simple and do-able--from Philly Cheesesteaks to Marionberry cobbler. And while Batali uses recipes passed down through the generations, he also shares hints on what he would add to the recipe to take the flavor up a notch.

This is THE American cookbook you will want to own.

Date Added: 03/26/2018


America's Test Kitchen's Cooking For Kids

by America'S Test Kitchen

This is America's Test Kitchen's first-ever collection of recipes that are kid approved—recipes that our favorite junior test cooks (our own kids) want to make, eat, and make again. Most of the recipes are familiar menu items at family restaurants--Chicken fingers, Grilled Cheese Sandwiches, Thin-Crust Pizza, Classic Chicken Noodle Soup, Peanut Butter Sandwich Cookies, Chewy Brownies--but they’ve never tasted so good, and better yet, you’ll know exactly what goes into every dish.

Each recipe features a brief Why This Recipe Works section, because it’s never too early to start learning the hows and whys of good cooking. Whether you’ve got a kid that’s permanently paused food-wise on mac and cheese, or a budding foodie that loves to mix it up in the kitchen, this collection of recipes makes cooking together fun.

Date Added: 03/26/2018


The River Cottage Preserves Handbook

by Hugh Fearnley-Whittingstall and Pam Corbin

The River Cottage farm, established by British food personality Hugh Fearnley-Whittingstall to promote high-quality, seasonal, and sustainable food, has inspired a television series, restaurants and classes, and a hit series of books.

In this new addition to the award-winning collection, River Cottage master preserver Pam Corbin helps you transform the abundance of your garden (and your friends' and neighbors' gardens) into everything from simple Strawberry Jam to scrumptious new combinations like Honeyed Hazelnuts, Nasturtium "Capers," Onion Marmalade, Spiced Brandy Plums, Elixir of Sage, plus a pantryful of other jams, jellies, butters, curds, pickles, chutneys, cordials, liqueurs, vinegars, and sauces.

Date Added: 03/26/2018


The Complete Nose to Tail

by Fergus Henderson and Justin Piers Gellatly

The Complete Nose to Tail is an exhilarating compendium that brings together maverick chef Fergus Henderson’s two acclaimed cookbooks—Whole Beast and Beyond Nose to Tail Adventurous palates as well as some of the most famous names in the food world—including Mario Batali, Anthony Bourdain, Jamie Oliver, and Daniel Boulud—flock to Fergus Henderson’s London restaurant, St. John, to indulge in his culinary artistry.

A conscientious and resourceful chef who lives by the motto “Nose to Tail,” Henderson advocates using everything that is possibly edible of fowl, beast, and fish, creating dishes that fuse high sophistication with a strong tradition of rustic thriftiness. The Complete Nose to Tail presents Henderson’s complete culinary oeuvre: recipes that offer a unique and delicious eating experience.

Both refined and curious eaters can enjoy a taste of the wild side with such dishes as Pig’s Trotter Stuffed with Potato, Rabbit Wrapped in Fennel and Bacon, and Roast Bone Marrow and Parsley Salad, as well as sumptuous familiar fare, including Deviled Crab; Smoked Haddock, Mustard, and Saffron; and Green Beans, Shallots, Garlic, and Anchovies. There are desserts, too: sublime puddings, such as the St. John Eccles Cakes, and the timeless favorite Chocolate Ice Cream.

Date Added: 03/26/2018


The Flavor Bible

by Karen Page and Andrew Dornenburg

Winner of the 2009 James Beard Book Award for Best Book: Reference and Scholarship

Great cooking goes beyond following a recipe--it's knowing how to season ingredients to coax the greatest possible flavor from them. Drawing on dozens of leading chefs' combined experience in top restaurants across the country, Karen Page and Andrew Dornenburg present the definitive guide to creating "deliciousness" in any dish. Thousands of ingredient entries, organized alphabetically and cross-referenced, provide a treasure trove of spectacular flavor combinations.

Readers will learn to work more intuitively and effectively with ingredients; experiment with temperature and texture; excite the nose and palate with herbs, spices, and other seasonings; and balance the sensual, emotional, and spiritual elements of an extraordinary meal.Seasoned with tips, anecdotes, and signature dishes from America's most imaginative chefs, THE FLAVOR BIBLE is an essential reference for every kitchen.

Date Added: 03/26/2018


The Food Lab

by J. Kenji López-Alt

A grand tour of the science of cooking explored through popular American dishes, illustrated in full color.

Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)--and use a foolproof method that works every time?

As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don't work that well, and home cooks can achieve far better results using new--but simple--techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.

Date Added: 03/26/2018


How to Cook Everything

by Mark Bittman

Today's Favorite Kitchen Companion--Revised and Better Than Ever Mark Bittman's award-winning How to Cook Everything has helped countless home cooks discover the rewards of simple cooking. Now the ultimate cookbook has been revised and expanded (almost half the material is new), making it absolutely indispensable for anyone who cooks--or wants to.

With Bittman's straightforward instructions and advice, you'll make crowd-pleasing food using fresh, natural ingredients; simple techniques; and basic equipment. Even better, you'll discover how to relax and enjoy yourself in the kitchen as you prepare delicious meals for every occasion.

Date Added: 03/26/2018


Small Victories

by Ina Garten and Gentl Hyers and Julia Turshen

I can't wait to cook my way through this amazing new book, Ina Garten writes in the foreword to this cookbook of more than 400 recipes and variations from Julia Turshen, writer, go-to recipe developer, co-author for best-selling cookbooks such as Gwyneth Paltrow's It's All Good, Mario Batali's Spain...on the Road Again, and Dana Cowin's Mastering My Mistakes in the Kitchen.

The process of truly great home cooking is demystified via more than a hundred lessons called out as "small victories" in the funny, encouraging headnotes; these are lessons learned by Julia through a lifetime of cooking thousands of meals. This beautifully curated, deeply personal collection of what Chef April Bloomfield calls "simple, achievable recipes" emphasizes bold-flavored, honest food for breakfast, lunch, dinner, and dessert.

More than 160 mouth-watering photographs from acclaimed photographers Gentl + Hyers provide beautiful instruction and inspiration elevate this entertaining and essential kitchen resource for both beginners and accomplished home cooks.

Date Added: 03/26/2018


Vegetable Literacy

by Deborah Madison

In her latest cookbook, Deborah Madison, America's leading authority on vegetarian cooking and author of Vegetarian Cooking for Everyone, reveals the surprising relationships between vegetables, edible flowers, and herbs within the same botanical families, and how understanding these connections can help home cooks see everyday vegetables in new light.

Destined to become the new standard reference for cooking vegetables, Vegetable Literacy, by revered chef Deborah Madison, shows cooks that vegetables within the same family, because of their shared characteristics, can be used interchangeably in cooking. For example, knowing that dill, chervil, cumin, parsley, coriander, anise, and caraway come from the umbellifer family makes it clear why they're such good matches for carrots, also an umbel.

With stunning images from the team behind Canal House cookbooks and website, and 150 classic and exquisitely simple recipes, such as Savoy Cabbage on Rye Toast with GruyèreCheese; Carrots with Caraway Seed, Garlic, and Parsley; and Pan-fried Sunchokes with Walnut Sauce and Sunflower Sprouts; Madison brings this wealth of information together in dishes that highlight a world of complementary flavors.

Date Added: 03/26/2018



Showing 1 through 25 of 50 results