Special Collections

Joy of Cooking

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

Julia’s Kitchen Wisdom

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

Kill It & Grill It

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

Mario Batali--Big American Cookbook

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

The Martha Stewart Living Cookbook

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

MasterChef Junior Cookbook

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

Mastering the Art of French Cooking

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

Mastering the Art of French Cooking

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

My Indian Kitchen

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

National Geographic Kids Cookbook

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

Nigella Express

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

Pickles and Ice Cream

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

Plenty

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

Pok Pok

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

Pretend Soup and Other Real Recipes

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

The River Cottage Preserves Handbook

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

Simple French Food

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

Small Victories

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

Teens Cook

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

The Ultimate Rice Cooker Cookbook

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

The Unofficial Harry Potter Cookbook

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

Vegetable Literacy

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

Vegetarian Classics

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

When the Cook Can't Look

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

The Zuni Cafe Cookbook

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