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Cookbooks
New York Times star food writer Melissa Clark breaks down the new French classics with 150 recipes that reflect a modern yet distinctly French sensibility.
"Melissa Clark's contemporary eye is just what the chef ordered. Her recipes are traditional yet fresh, her writing is informative yet playful, and the whole package is achingly chic."--Yotam Ottolenghi
Just as Julia Child brought French cooking to twentieth-century America, so now Melissa Clark brings French cooking into the twenty-first century. She first fell in love with France and French food as a child; her parents spent their August vacations traversing the country in search of the best meals with Melissa and her sister in tow. Near to her heart, France is where Melissa's family learned to cook and eat. And as her own culinary identity blossomed, so too did her understanding of why French food is beloved by Americans.
Now, as one of the nation's favorite cookbook authors and food writers, Melissa updates classic French techniques and dishes to reflect how we cook, shop, and eat today. With recipes such as Salade Nicoise with Haricot Vert, Cornmeal and Harissa Soufflé, Scalloped Potato Gratin, Lamb Shank Cassoulet, Ratatouille Sheet-Pan Chicken, Campari Olive Oil Cake, and Apricot Tarte Tatin (to name a few), Dinner in French will quickly become a go-to resource and endure as an indispensable classic.
Scott says: This is a lovely, lively, and delicious book from a seasoned staff writer for the New York Times Food section, perfect for home cooks looking for a more relaxed, contemporary, and healthy way to make great French food, from French Onion Soup with Grilled Gruyére Sandwiches, Truffled Mac and Cheese, and Roasted Tarragon Chicken with Crispy Mushrooms to Asparagus Almondine, Roasted Butternut Squash with Lime and Hazelnuts, Brown Butter Scallops with Parsley and Lemon, Almond Milk Sorbet, and Lavender Lemonade. Bon appetit!
Claudia Fleming is a renowned name in the pastry world, acclaimed for having set an industrywide standard at New York City's Gramercy Tavern with her James Beard Award-winning desserts. With The Last Course, dessert lovers everywhere will be able to re-create and savor her impressive repertoire at home. Fleming's desserts have won a range of awards because they embody her philosophy of highly satisfying food without pretension, a perfect balance for home cooks. Using fresh, seasonal ingredients at the peak of their flavor, Fleming creates straightforward yet enchanting desserts that are somehow equal to much more than the sum of their parts. She has an uncanny ability to match contrasting textures, flavors, and temperatures to achieve a perfect result--placing something brittle and crunchy next to something satiny and smooth, and stretching the definition of sweet and savory while retaining an elemental simplicity. The Last Course contains 175 mouthwatering recipes that are organized seasonally by fruits, vegetables, nuts, herbs and flowers, spices, sweet essences, dairy, and chocolate. In the final chapter, Fleming suggests how to combine and assemble desserts from the previous chapters to create the ultimate composed desserts. And each chapter and each composed dessert is paired with a selection of wines. Recipes include Raspberry-Lemon Verbena Meringue Cake, Blueberry-Cream Cheese Tarts with Graham Cracker Crust, Cherry Cheesecake Tart with a Red Wine Glaze, Concord Grape Sorbet, Apple Tarte Tatin, Chestnut Soufflés with Armagnac-Nutmeg Custard Sauce, Buttermilk Panna Cotta with Sauternes Gelée, Warm Chocolate Ganache Cakes, and more. Beautifully illustrated with more than eighty color photographs throughout, The Last Course is a timeless, one-of-a-kind collection filled with original recipes that will inspire dessert enthusiasts for years to come. Praise for The Last Course
"While I must admit to being particularly partial to Claudia's Buttermilk Panna Cotta, every dessert in The Last Course made me salivate. Claudia's inspired recipes are so beautifully transcribed that even the most nervous of home cooks will feel comfortable trying them and will be a four-star chef for the day."--Daniel Boulud
"The Goddess of New American Pastry."--Elle
More than 150 recipes explore the intoxication of Bahamian foods, always a centerpiece of enjoyment for family and friends. Good background notes help readers discover the charm of this often unknown and underrated cuisine, which features conch, johnny cakes, cassava and mutton, plus a host of other traditional Bahamian specialties.
Table of Contents:
#1 New York Times Bestseller
Magnolia Table is infused with Joanna Gaines' warmth and passion for all things family, prepared and served straight from the heart of her home, with recipes inspired by dozens of Gaines family favorites and classic comfort selections from the couple's new Waco restaurant, Magnolia Table.
Jo believes there's no better way to celebrate family and friendship than through the art of togetherness, celebrating tradition, and sharing a great meal. Magnolia Table includes 125 classic recipes--from breakfast, lunch, and dinner to small plates, snacks, and desserts--presenting a modern selection of American classics and personal family favorites. Complemented by her love for her garden, these dishes also incorporate homegrown, seasonal produce at the peak of its flavor. Inside Magnolia Table, you'll find recipes the whole family will enjoy, such as:
Full of personal stories and beautiful photos, Magnolia Table is an invitation to share a seat at the table with Joanna Gaines and her family.
--Refinery 29From renowned cardiac surgeon and acclaimed author Dr. Steven R. Gundry, the companion cookbook to New York Times bestselling The Plant Paradox, offering 100 easy-to-follow recipes and four-color photos.
In the New York Times bestseller The Plant Paradox, Dr. Steven Gundry introduced readers to the hidden toxins lurking in seemingly healthy foods like tomatoes, zucchini, quinoa, and brown rice: a class of plant-based proteins called lectins. Many people are familiar with one of the most predominant lectins--a substance called gluten, which is found in wheat and other grains. But while cutting out the bread and going gluten-free is relatively straightforward, going lectin-free is no small task.
Now, in The Plant Paradox Cookbook, Dr. Gundry breaks down lectin-free eating step by step and shares one hundred of his favorite healthy recipes. Dr. Gundry will offer an overview of his Plant Paradox program and show readers how to overhaul their pantries and shopping lists to make delicious, simple, seasonal, lectin-free meals. He'll also share his hacks for making high-lectin foods safe to eat, including methods like pressure-cooking grains and peeling and deseeding tomatoes.
With a quick-start program designed to boost weight loss and recipes for smoothies, breakfasts, main meals, snacks, and desserts, The Plant Paradox Cookbook will show readers of The Plant Paradox--and more--how delicious it can be to eat lectin-free.
Maida Heatter is one of the most trusted and beloved cookbook authors of all time. Her recipes, each a modern classic, have inspired extraordinary bakers such as Dorie Greenspan, Christina Tosi, and David Lebovitz, whose foreword introduces the joy of baking with Maida to a new generation.
Throughout Maida's nearly 50-year career as a "genius" of baking (New York Times), one thing was constant: her passion for chocolate. She created hundreds of recipes for chocolate cakes, puddings, pies, cookies, and more. Now, Chocolate Is Forever collects her very best, most irresistibly chocolatey delights-including The World's Best Hot Fudge Sauce.
Developed for foolproof baking by anyone, each of these nearly 100 recipes is written with Maida's warm but no-nonsense instructions and carries her guarantee that it will work perfectly every time. With recipes ranging from simple cupcakes and fudgy brownies to decadent flourless cakes, this book is a must-have in every chocolate-lover's kitchen.
Maida Heatter is one of the most trusted and beloved cookbook authors of all time. Her recipes, each a modern classic, have inspired extraordinary bakers such as Dorie Greenspan, Christina Tosi, and Smitten Kitchen's Deb Perelman, whose foreword introduces the joy of Maida's cookies to a new generation.
Maida knew that cookies are the key to happiness, and she always kept them nearby: a fudgy, minty Palm Beach Brownie in her purse, neatly wrapped in cellophane, a batch of Absolutely-the-Positively-Best Chocolate Chip Cookies in the freezer, or a box of delicate brandy snaps ready for an elegant gift.
Now, Cookies Are Magic collects nearly 100 of Maida's very best recipes from her "legendary" (New York Times) 50-year career-her crispiest, crunchiest, and most ooey-gooey cookies, bars, and more.
Developed for foolproof baking by anyone, each recipe is written with Maida's warm but no-nonsense instructions and carries her guarantee that it will work perfectly every time. Filled with classic sugar cookies, tart lemon bars, cookie kisses, and chocolate and peanut butter ripples, this is the only cookie book you will ever need.
With additional sidebars discussing a wide variety of topics including the history of elaborate table settings, the best types of cocktail strainers (yes, there's more than one), the cleanliness of salt pigs, and the best ways to care for cast iron, The Encyclopedia of Kitchen Tools is the new, must-have reference bible for active cooks and armchair chefs alike.
The world's best-selling annual wine guide.
Hugh Johnson's Pocket Wine Book is the essential reference book for everyone who buys wine - in shops, restaurants, or on the internet. Now in its 44th year of publication, it has no rival as the comprehensive, up-to-the-minute annual guide. Hugh Johnson provides clear succinct facts and commentary on the wines, growers and wine regions of the whole world. He reveals which vintages to buy, which to drink and which to cellar, which growers to look for and why. Hugh Johnson's Pocket Wine Book gives clear information on grape varieties, local specialities and how to match food with wines that will bring out the best in both. This latest edition of Hugh Johnson's Pocket Wine Book includes a color supplement on terroir.
"Johnson's guide is really all that a wine drinker-average or connoisseur level-will need this year. And, next, year, for seventeen bucks, it's worth another investment, if only to read Johnson's prose." - Forbes.com
With Asian Grilling you can have spicy satays, tangy grilled chicken, skewers loaded with seafood, or even fresh fruit flamed to caramelized perfection. Indoors or out, grilling is a delicious, quick, and easy way to cook.
Included in this full-color cookbook are over fifty mouth-watering, step-by-step recipes along with information on different types of grills and barbecues and tips on skewers, marinades, dry coatings, and flavored butters.
So, whether you crave grilled coconut chicken, barbecued shrimp, or tofu and scallion satays, Asian Grilling will show you how to barbecue, grill, or hibachi your way to wonderful Asian-inspired dishes time and again!
7 Ways to reinvent your favorite ingredients with more than 120 new, exciting and tasty recipes
Naked Chef television personality Jamie Oliver has looked at the top ingredients we buy week in, week out. We're talking about those meal staples we pick up without thinking - chicken breasts, salmon fillets, ground beef, eggs, potatoes, broccoli, mushrooms, to name but a few. We're all busy, but that shouldn't stop us from having a tasty, nutritious meal after a long day at work or looking after the kids. So, rather than trying to change what we buy, Jamie wants to give everyone new inspiration for their favorite supermarket ingredients. Jamie will share 7 achievable, exciting and tasty ways to cook 18 of our favorite ingredients, and each recipe will include no more than 8 ingredients. Across the book, at least 70% of the recipes will be everyday options from both an ease and nutritional point of view, meaning you're covered for every day of the week. With everything from fakeaways and traybakes to family and freezer favorites, you'll find bags of inspiration to help you mix things up in the kitchen. Step up, 7 Ways, the most reader-focused cookbook Jamie has ever written.NEW YORK TIMES BESTSELLER
Jamie Oliver, one of the bestselling cookbook authors of all time, is back with brilliantly easy, delicious, and flavor-packed vegetable recipes.
This edition has been adapted for the US market. It was originally published in the UK under the title Veg.
From simple suppers and family favorites, to weekend dishes for sharing with friends, this book is packed full of phenomenal food - pure and simple.
Whether it's embracing a meat-free day or two each week, living a vegetarian lifestyle, or just wanting to try some brilliant new flavor combinations, this book ticks all the boxes.
Super-tasty, brilliantly simple, but inventive veg dishes include:
- AMAZING VEGGIE CHILI, comforting black rice, zingy crunchy salsa and chili-rippled yogurt
- GREENS MAC 'N' CHEESE with leek, broccoli & spinach and a toasted almond topping
- VEGGIE PAD THAI, crispy fried eggs, special tamarind & tofu sauce and peanut sprinkle
- SUPER SPINACH PANCAKES with avocado, tomato and cottage cheese
- SUMMER TAGLIATELLE, basil & almond pesto, broken potatoes and delicate green veg
With chapters on Soups & Sandwiches, Brunch, Pies & Bakes, Curries & Stews, Salads, Burgers & Fritters, Pasta, Rice & Noodles, and Traybakes there's something tasty for every occasion.
Sharing simple tips and tricks that will excite the taste buds, this book will give you the confidence to up your vegetable intake and widen your recipe repertoire, safe in the knowledge that it'll taste utterly delicious. It will also leave you feeling full, satisfied and happy - and not missing meat from your plate.
"It's all about celebrating really good, tasty food that just happens to be meat-free." Jamie Oliver
Ottolenghi Simple These 130 streamlined recipes packed with Yotam's famous flavors are all simple in at least (and often more than) one way: made in thirty minutes or less, with ten or fewer ingredients, in a single pot, using pantry staples, or prepared ahead of time for brilliantly, deliciously simple meals.
One of Epicurious' 12 Best Gift Ideas for the Vegetarian in Your Life
"Umami Bomb is your go-to guide for infusing every meal with deliciousness....Thanks to Raquel's clever ideas and the abundant flavor in her smart, streamlined recipes, this book is set to become a kitchen classic." --Lindsay Maitland Hunt, author of Healthyish and Help Yourself
Ingeniously built around the use of eight umami-rich ingredients--aged cheese, tomatoes, mushrooms, soy sauce, miso, caramelized onions, smoke, and nutritional yeast--Umami Bomb's 75 recipes are bursting with the sublime, savory fifth taste--and they're vegetarian!
Turn mushrooms into "lardons" for a bold take on Southern black-eyed peas and greens. Caramelize onions to use in the best grilled cheese ever. Add a secret spoonful of soy sauce to the frosting of your next chocolate cake--the soy taste disappears but leaves behind an unexpected depth of flavor. Part of the brilliance of Umami Bomb is how the recipes layer these key ingredients to amplify their effect--like adding miso to an already cheesy cacio e pepe sauce for pasta so savory and delicious you'll do a double take.
Umami Bomb "addresses the "depth" issue for vegetarian cooks with a love letter to umami... [Pelzel's] insanely next-level grilled cheese recipe deploys two umami bombs -- miso and caramelized onions -- and, dare I say, is as satisfyingly decadent as a burger." --Jenny Rosenstrach, A Cup of Jo
Gordon Ramsay
'Wow, this is such a wonderful book, just open the cover and let Jo take you through some really inspiring recipes and ideas and show you just how simple cooking great seafood can be.'
Mitch Tonks
Whether you're looking to eat less meat, a lover of seafood, or even a dedicated pescatarian, you'll find something for you in this book filled with delicious and practical recipes for every lifestyle from celebrated chef Jo Pratt. Choose between cooking each recipe as a fish dish, or get creative with some veggie substitutes.
From a curried Buddha bowl to Cornish crab pasties, aromatic cured salmon with pea blinis to a wholesome and hearty smoky mac 'n' cheese, the range of international recipes spans the globe and are all simple, well-balanced and packed with flavour. As well as easy approaches on how to cook your fish and hacks for vegetarian options, this original cookbook shows you how to prepare the perfect fish fillet and handle whole fish and seafood. With a wide variety of health benefits, there has never been a better time to join the growing pescatarian movement and expand your culinary skills.
With unlimited access to recipes, why does anyone need another cookbook? Because not all recipes are born equal. Not all of them have been created by a global superstar chef who has built his reputation on delivering the very best food -- whether that's the ultimate fine dining experience at his 3 Michelin-star Restaurant, Gordon Ramsay, or the perfectly crafted burger from his Las Vegas burger joint.
Over the course of his stellar career, Gordon has learned every trick in the trade to create dishes that taste fantastic and that can be produced without fail during even the busiest of days. Armed with that knowledge, he has written an inspired collection of recipes for the time-pressed home cook who doesn't want to compromise on taste or flavor.
The result is 100 tried and tested recipes that you'll find yourself using time and again. All the recipes take 30 minutes or less and use readily available ingredients that are transformed into something special with Gordon's no-nonsense approach to delicious food.
A book of recipes and reflections that reveal the life-changing happiness of cooking.
Bridget Jones' self-effacing wittiness, Julia Child's companionable forgiveness and Sylvia Plath's poetic prose. --NPR
A manual for living and a declaration of hope. --Nigella Lawson
It is long past time to recognize Black excellence in the culinary world the same way it has been celebrated in the worlds of music, sports, literature, film, and the arts. Black cooks and creators have led American culture forward with indelible contributions of artistry and ingenuity from the start, but Black authorship has been consistently erased from the story of American food.
Now, in The Rise, chef, author, and television star Marcus Samuelsson gathers together an unforgettable feast of food, culture, and history to highlight the diverse deliciousness of Black cooking today. Driven by a desire to fight against bias, reclaim Black culinary traditions, and energize a new generation of cooks, Marcus shares his own journey alongside 150 recipes in honor of dozens of top chefs, writers, and activists--with stories exploring their creativity and influence.
Black cooking has always been more than "soul food," with flavors tracing to the African continent, to the Caribbean, all over the United States, and beyond. Featuring a mix of everyday food and celebration cooking, this book also includes an introduction to the pantry of the African diaspora, alongside recipes such as:
A stunning work of breadth and beauty, The Rise is more than a cookbook. It's the celebration of a movement.
Highlighting wines from old world regions such as France, Italy, Spain, and Germany to new world wines from the United States, Australia, New Zealand, Chile, and more, The Essential Wine Book tells you what to drink and why. Beginning with foundational information about how wine is made, how to taste it, and how to understand terroir, wine expert and journalist Zachary Sussman then gives an overview of the most important and interesting wine regions today--both established and still emerging. For instance, the great French wines of Burgundy and Champagne are already well known, but for affordable bottles you can easily find at your local wine shop, Sussman profiles up-and-coming producers in other regions, including the Jura, Languedoc-Roussillon, and more. In a similar vein, California's Napa Valley has for decades been the source of America's most prestigious wines, but here you'll learn about other areas of the state that are gaining recognition, from Lodi to the Santa Rita Hills. You'll find user-friendly just the highlights notes for each region, as well as recommendations for producers and particular bottles to seek out. Diving deep into what makes each region essential and unique, this comprehensive guides gives new wine drinkers and enthusiasts alike an inside track on modern wine culture.
The story of Palestine's food is really the story of its people. When the events of 1948 forced residents from all regions of Palestine together into one compressed land, recipes that were once closely guarded family secrets were shared and passed between different groups in an effort to ensure that they were not lost forever. In Falastin (pronounced "fa-la-steen"), Sami Tamimi retraces the lineage and evolution of his country's cuisine, born of its agriculturally optimal geography, its distinct culinary traditions, and Palestinian cooks' ingenuity and resourcefulness. Tamimi covers the territory between the Mediterranean Sea and the Jordan River--East Jerusalem and the West Bank, up north to the Galilee and the coastal cities of Haifa and Akka, inland to Nazareth, and then south to Hebron and the coastal Gaza Strip--recounting his upbringing with eleven siblings and his decision to leave home at seventeen to cook in West Jerusalem, where he met and first worked with Yotam Ottolenghi. From refugee-camp cooks to the home kitchens of Gaza and the mill of a master tahini maker, Tamimi teases out the vestiges of an ancient culinary tradition as he records the derivations of a dynamic cuisine and people in more than 130 transporting photographs and 120 recipes, including: - Hassan's Easy Eggs with Za'atar and Lemon
- Fish Kofta with Yogurt, Sumac, and Chile
- Pulled-Lamb Schwarma Sandwich
- Labneh Cheesecake with Roasted Apricots, Honey, and Cardamom Named after the Palestinian newspaper that brought together a diverse people, Falastin is a vision of a cuisine, a culture, and a way of life as experienced by one influential chef.
JAMES BEARD AWARD WINNER - IACP AWARD FINALIST - NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review - The New Yorker - NPR - Chicago Tribune - The Atlantic - BuzzFeed - Food52
Throughout her career, Toni Tipton-Martin has shed new light on the history, breadth, and depth of African American cuisine. She's introduced us to black cooks, some long forgotten, who established much of what's considered to be our national cuisine. After all, if Thomas Jefferson introduced French haute cuisine to this country, who do you think actually cooked it? In Jubilee, Tipton-Martin brings these masters into our kitchens. Through recipes and stories, we cook along with these pioneering figures, from enslaved chefs to middle- and upper-class writers and entrepreneurs. With more than 100 recipes, from classics such as Sweet Potato Biscuits, Seafood Gumbo, Buttermilk Fried Chicken, and Pecan Pie with Bourbon to lesser-known but even more decadent dishes like Bourbon & Apple Hot Toddies, Spoon Bread, and Baked Ham Glazed with Champagne, Jubilee presents techniques, ingredients, and dishes that show the roots of African American cooking--deeply beautiful, culturally diverse, fit for celebration. Praise for Jubilee "There are precious few feelings as nice as one that comes from falling in love with a cookbook. . . . New techniques, new flavors, new narratives--everything so thrilling you want to make the recipes over and over again . . . this has been my experience with Toni Tipton-Martin's Jubilee."--Sam Sifton, The New York Times "Despite their deep roots, the recipes--even the oldest ones--feel fresh and modern, a testament to the essentiality of African-American gastronomy to all of American cuisine."--The New Yorker "Jubilee is part-essential history lesson, part-brilliantly researched culinary artifact, and wholly functional, not to mention deeply delicious."--Kitchn
"Tipton-Martin has given us the gift of a clear view of the generosity of the black hands that have flavored and shaped American cuisine for over two centuries."--Taste