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The Fresh & Green Table
Delicious Ideas for Bringing Fresh & Green Into Your Day
Susie Middleton follows up 2010's Fast, Fresh & Green with an array of recipes that put vegetables at the front and center of meals.
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Asian Tofu
Discover the Best, Make Your Own, and Cook It at Home
Presents a guide to making and cooking tofu, with nearly 100 recipes from one of the country's leading voices on Asian cuisine.
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Sunset Edible Garden Cookbook
Fresh, Healthy Cooking from the Garden
Provides more than 150 quickly prepared recipes using home-grown vegetables, herbs, and fruits, with suggestions for cultivating an edible garden and preserving harvested produce.
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Ripe
A Cook in the Orchard
The popular British food writer behind the vegetable guide Tender now explores the wonderful world of fruit, in a book that includes such recipes as Apricot and Pistachio Crumble, Baked Rhubarb With Blueberries and Crisp Pork Belly with Sweet Peach Salsa.
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Ripe
A Fresh, Colorful Approach to Fruits and Vegetables
Citing the numerous health and environmental benefits of consuming fresh produce, a color-organized reference combines sumptuous photographs with narrative essays and dozens of recipes for enjoying a strategic diet of common fruits and vegetables.
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The Fresh Egg Cookbook
From Chicken to Kitchen, Recipes for Using Eggs from Farmers' Markets, Local Farms, and Your Own Backyard
With more and more home cooks opting for fresh eggs — from farmers' markets or backyard chicken pens — Jennifer Trainer Thompson guides readers through a series of creative, delicious egg-based recipes.
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Herbivoracious
A Flavor Revolution, with 150 Vibrant and Original Vegetarian Recipes
Presents more than 150 recipes for vegetarian dishes which contain a multitude of ingredients and take their inspiration from Mediterranean, Middle Eastern, and Asian cuisine.
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United States of Pie
Regional Favorites from East to West and North to South
Paying tribute to the regional heirloom American pies, this cookbook, accompanied by baking tips and techniques, features recipes, gathered from housekeeping guides and booklets from church groups and community associations, that have been tested and updated for contemporary palates.
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Humphry Slocombe Ice Cream Book
Jake Godby and Sean Vahey — the proprieters of oddball San Francisco ice cream shop Humphry Slocombe — share their secrets for concocting strangely delicious ice cream.
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Pasta Italiana
100 Recipes from Fettuccine to Conchiglie
More authentic Italian recipes from Gino D'Acampo, whose first cookbook, Fantastico!, won the Gourmand World Cookbook Award for Best Italian Cookbook.
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A Rich Spot of Earth
Thomas Jefferson's Revolutionary Garden at Monticello
Peter Hatch traces the history of Thomas Jefferson's vegetable garden, which has been painstakingly restored by the author, from the artichokes and asparagus first planted in 1770 through the horticultural experiments of Jefferson's retirement years.
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How The Hot Dog Found Its Bun
Accidental Discoveries And Unexpected Inspirations That Shape What We Eat And Drink
Explores the origins of various kitchen inventions, products and foodstuff in short vignettes that dispel popular myths and draw lines between food facts and food fiction, showing how some of our greatest culinary achievements were simply by-products of "damned good luck." Illustrated by David Cole Wheeler.
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Taco USA
How Mexican Food Conquered America
The award-winning ¡Ask a Mexican! columnist presents a narrative history of the progression of Mexican cuisine in the United States, sharing a century's worth of whimsical anecdotes and cultural criticism to address questions about culinary authenticity and the source of Mexican food's popularity.
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Blood, Bones & Butter
The Inadvertent Education of a Reluctant Chef
The chef of New York's East Village Prune restaurant presents an unflinching account of her search for meaning and purpose in the food-central rural New Jersey home of her youth, marked by a first chicken kill, an international backpacking tour and the opening of a first restaurant.NPR Bestseller
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How to Cook Everything, The Basics
All You Need to Make Great Food—with 1,000 Photos
The New York Times columnist and author of the best-selling How to Cook Everything demonstrates fundamental cooking techniques while providing 171 recipes using basic staples and methods, covering everything from equipping a kitchen and stocking a pantry to making food selections and performing essential cooking tasks. With photography by Romulo Yanes.
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White Bread
A Social History Of The Store-Bought Loaf
In this lively history of bakers, dietary crusaders and social reformers, Aaron Bobrow-Strain shows that America's century-old, love-hate relationship with the humble, puffy loaf says a lot about who we are and what we want our society to look like.
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The Brewmaster's Table
Discovering The Pleasures Of Real Beer With Real Food
A tribute to traditional beer making by the head of the Brooklyn Brewery notes its accessibility and how its varied flavors and versatility make it compatible with a wide range of foods, in a guide that also offers an illustrated tour of top international breweries. Reprint. 25,000 first printing.
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The Oxford Companion to Beer
Provided by publisher.
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High on the Hog
A Culinary Journey from Africa to America
The author of The Africa Cookbook presents a history of the African Diaspora on two continents, tracing the evolution of culturally representative foods ranging from chitlins and ham hocks to fried chicken and vegan soul.
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The Cultural Revolution Cookbook
Simple, Healthy Recipes from China's Countryside
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Baking
From My Home to Yours
Offers more than three hundred of the author's favorite recipes, including split-level pudding, gingered carrot cookies, and fold-over pear torte, and provides baking tips and a glossary.Literary Award Winner
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Rice & Curry
Sri Lankan Home Cooking
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Make the Bread, Buy the Butter
What You Should and Shouldn't Cook from Scratch - Over 120 Recipes for the Best Homemade Foods
The online foodie best known as the Tipsy Baker describes how the loss of her job prompted a large-scale experiment to determine which foods are more frugally made at home or bought, an effort that raised her awareness of such topics as sustainability, nutrition and animal welfare.
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Extra Virginity
The Sublime and Scandalous World of Olive Oil
For millennia, fresh olive oil has been one of life's necessities, not just as food but also as medicine, a beauty aid, and a vital element of religious ritual. Today's researchers are continuing to confirm the remarkable, life giving properties of true extra-virgin, and "extra-virgin Italian" has become the highest standard of quality. But what if this symbol of purity has become deeply corrupt? Starting with an explosive article in The New Yorker, the author has become the world's expert on olive oil and olive oil fraud, a story of globalization, deception, and crime in the food industry from ancient times to the present, and a powerful indictment of today's lax protections against fake and even toxic food products in the United States. It is also anaccount of the artisanal producers, chemical analysts, chefs, and food activists who are defending the extraordinary oils that truly deserve the name "extra-virgin."
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Nigella Christmas
Food Family Friends Festivities
Accented with 150 color photos, this holiday collection offers practical, tasty recipes--Gingerbread Stuffing, Spiced and Superjuicy Roast Turkey with Allspice Gravy, Gold-Dust Cookies, and more --as well as advice about planning and cooking ahead, in a book by the star of Nigella Express and best-selling author of the book of the same name.
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Pasta by Design
Presented by a team of designers, Pasta By Design explores the whimsical and often geometric shapes found in the beloved food. Over 90 forms of pasta are on display, accompanied by descriptions of each shape and drawings that highlight complex details.
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52 Loaves
A Half-baked Adventure
The book charts the author's attempts to bake the perfect loaf of bread, including growing, harvesting, and milling his own wheat.
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Cook's Illustrated Cookbook
2,000 Recipes from 20 Years of America's Most Trusted Cooking Magazine
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The Complete America's Test Kitchen TV Show Cookbook 2001-2012
Every Recipe from the Hit TV Show With Product Ratings and a Look Behind the Scenes
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Martha's Entertaining
A Year of Celebrations
Collects seasonally-inspired recipes and entertaining advice and organizational guidelines, while sharing instructions for such options as a Sunday blueberry breakfast, an onboard New England lobster picnic, and a summer cocktail party benefit.
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Entertaining
Provides a detailed guide to entertaining, including three hundred original recipes and offers tips on cocktail and dinner parties, holiday buffets, breakfasts, and wedding receptions for groups ranging from two to two hundred
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Cook This Now
120 Easy and Delectable Dishes You Can't Wait to Make
The New York Times Dining Section columnist and author of In the Kitchen with a Good Appetite presents a calendar year's worth of easy and delicious meals, featuring organic, fresh ingredients, that will please the whole family.
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The Food of Spain
Presents hundreds of recipes from the different regions of Spain, from Andalusia to Galicia, and provides a guide to the peoples and cultures that develop the different cuisines.
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All About Roasting
A New Approach to a Classic Art
Presents general techniques for successful roasting and two hundred recipes for creating roasted beef, lamb, pork, chicken, poultry, fish, shellfish, vegetable and fruit dishes.
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The Food52 Cookbook
140 Winning Recipes from Exceptional Home Cooks
Amanda Hesser and Merrill Stubbs wanted to find and celebrate the most exceptional home cooks in the country. So for one year, they ran recipe contests on their website, Food52.com. The 140 recipes in this book are the winners.
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What Chefs Feed Their Kids
Recipes and Techniques for Cultivating a Love of Good Food
When lifelong foodie Fanae Aaron had her first child, she wanted to help her son develop a taste for fresh, healthy food — but didn't know where to start. So she asked 20 award-winning chefs who are also parents to share recipes for the food that they feed to their own kids.
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The Country Cooking of Italy
Colman Andrews draws on more than 40 years of experience traveling and eating in Italy in this collection of 230 delectable recipes. Photographs by Christopher Hirsheimer.
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Lidia's Italy in America
Lidia Bastianich takes her readers on a U.S. roadtrip to visit Italian-American kitchens around the country, where recipes of the ancestors are being adapted to the tastes and appetites of the present day.
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The Food of Morocco
Presents nearly 200 recipes for Moroccan dishes, including salads, breads, main dishes, soups, desserts and beverages.
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Ruhlman's Twenty
The Ideas and Techniques That Will Make You a Better Cook
Presents 20 basic elements of cooking and explains their importance in order to become a better cook, from proper salting techniques to mastering such basic ingredients as eggs and butter.
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American Flavor
A fascinating and culturally diverse tour of the ingredients and cuisines that constitute American flavor — including a vast array of innovative, down-to-earth recipes. Andrew Carmellini is the James Beard Award-winning author of Urban Italian and the chef-owner of Locanda Verde.
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The Rosie's Bakery All-Butter, Cream-Filled, Sugar-Packed Baking Book
Celebrated Boston baker Judy Rosenberg shares 300 recipes for seriously delicious desserts.
