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NEW YORK TIMES BESTSELLER - You're invited to pull up a chair to a year of meals, friends, and fun with the Partons, as Dolly and her sister (and favorite cook) Rachel share beloved, crowd-pleasing recipes and family stories. "Hey, good lookin'--what ya got cookin'?" This is what Dolly Parton sings to her sister Rachel Parton George whenever she walks into her kitchen. It's what you do when a love for good music and good food runs in the family. In Good Lookin' Cookin' Dolly and Rachel share tips for hosting events all year long, including twelve multi-course menus of cherished recipes for New Year's Day, Easter, Mother's Day, Thanksgiving, Christmas, and more. You'll learn how much butter or whipped cream goes into a "Dolly Dollop," what condiment is almost always on the table at Parton family meals, and what special dish Rachel makes at Dolly's request every year for her birthday. Recipes include American classics such as Country Ham and Biscuits, Barbecue Spare Ribs, Family Favorite Meatloaf, Slaw of Many Colors, Watermelon Fruit Salad, Mac and Cheese, and Strawberry Shortcake. Filled with more than 80 delicious dishes as well as photographs of Dolly and Rachel cooking and hosting all year long, Good Lookin' Cookin' is a treasured cookbook that will make you feel like part of the Parton family. With their trademark warmth and sisterly love, Dolly and Rachel remind you that cooking doesn't need to be serious--it should be fun! And always good lookin'!
"Looking at the gorgeous photographs, you can't help but wish you'd been invited to that picnic or long lunch in the shade of silvery olive trees. Peppler emphasizes the ease that comes from cooking with really good seasonal produce. Her recipes are lucid; her writing, relaxed and engaging."--The Wall Street Journal "Peppler's voice-driven writing is a treat. . . . This sparkling collection will delight foodies and armchair travelers alike."--Publishers Weekly, Starred Review From James Beard Book Award finalist Rebekah Peppler: The definitive guide to the food, drink, and lifestyle of southeastern Provence-Alpes-Côte d'Azur, featuring recipes that reflect the Provençal table from a modern perspective. The charms of le sud are many. The food culture is vibrant and season-focused; the tables are welcoming and convivial. In Le Sud, Rebekah Peppler distills these flavors, techniques, and spirit of the South of France into a never-before-seen collection of recipes, photographs, and stories. The region--and its many culinary viewpoints--spans from the snowcapped Southern Alps in the north to the French Mediterranean in the south, the Rhône River to the west, and Italy along its eastern border. And like many regions where landscapes and people happily crash into each other, the food is dynamic and exciting. Here are recipes--from drinks to savory to sweet--that capture the modern tables and life lived around them in the south of France today. Le Sud's transporting photography expands our visual understanding of Provence outside solely lavender fields and endless summer holidays to showcase the geographically and culturally diverse region and its tables. As in À Table--her inspiring cookbook about dining the French way--Peppler's recipes drip in home cook equity. Interwoven alongside the recipes and photography are fun, informative sidebars that reflect this perspective of eating and drinking in Provence-Alpes-Côte d'Azur and provide an inspiring, approachable guide to the south of France. Sidebars elevate a reader's knowledge of southeastern French cooking and eating, from the wines of the region to after-dinner drinking to the (modern) Provençal cheese plate. Le Sud is more than a recipe book; it is a dive into and a celebration of this abundant, enchanting region that has long captured the imaginations of many. ACCESSIBLE FRENCH COOKING: With dishes that are easy to make on a weeknight but impressive enough to serve at a party, Le Sud gives home cooks the tools they need to recreate the magic of a Provençal table anywhere in the world. Included are recipes that take you from start--Tapenades, Pissaladière, and Martini Provençal--to mains and sides--Market Day Roast Chicken and Potatoes, The Pasta I Crave Every Time I'm Near the Sea, and Ratatouille--through to the very end of the meal--Navettes, La Tropézienne, and Tarte au Citron. MORE THAN A COOKBOOK: With insight into the staples of South of France living, from Provençal wine to marché must-haves, tips on gathering, and the longstanding tradition of apéro, this book is so much more than a collection of recipes. A GORGEOUS GIFT FOR FRANCOPHILES: Shot in Provence-Alpes-Côte d'Azur, Le Sud is filled with Joann Pai's evocative photography. Readers will feel as if they are traveling through and seated around tables across the south of France. Perfect for: Francophiles the world over, readers with existing memories of France, and those who want to armchair travel alike. Anyone who loves to eat seasonally and cook with fresh ingredients. Relaxed cooks and hosts looking for recipes that are approachable for the home cook. Fans of Rebekah Peppler's work, including À Table, her James Beard Award-nominated book Apéritif, and her writing in the New York Times. People of all ages who like to plan unfussy meals with delicious food and minimal prep. Folks who dream of or are planning a trip to le sud.
From nutritionist and social media star @plantbasedrd, more than one hundred, nourishing, feel-good, and easy-to-follow recipes, inspired by Mexican and Dominican flavors, for mindful, creative plant-based meals.
In her first cookbook, Catherine Perez, a food creator and registered dietitian, guides you through a delightful exploration of mouthwatering plant-based recipes, proving serenity can be found in a well-balanced, wholesome meal. Whether you are considering a plant-based diet, lead a dedicated vegan lifestyle, or just want some new ways to season and enjoy veggies, Peaceful Kitchen is for you.
Perez helps you take the stress out of eating well with recipes that pull from the Mexican and Dominican dishes and flavors she was raised on--adding her own delicious twists--served with a side of the latest evidenced-based research. From Moro de Habichuelas to Breakfast Tostadas, she shows you how eating healthfully doesn't mean eating blandly. Inviting you into her own life, Perez inspires you to make the kitchen a true expression of yourself--bringing your own imagination, heritage, and fun to mealtime--so you can cultivate calm as you prepare mindful, sustain-able meals. Discover meals like:
- Mangú Power Bowl with Crispy Adobo Chickpeas and Onions,
- Peach Upside-Down Baked Oatmeal,
- Spicy Peanut Shaved Brussels Sprout Salad,
- Tofu Tinga Tacos,
- Wholesome Date and Pistachio Cookies,
- Dominican Sofrito,
- And so much more!
With recipes that are both nostalgic and innovative, delicious and nutritious, flavorful and filling, Perez will reshape how you eat, one dish at a time, and help you turn the kitchen into your Zen space.
'If you think you can't eat as well at home as you do in a restaurant - think again. I'm going to show you how to cook stunning recipes from Bread Street Kitchen at home.'
GORDON RAMSAY
The brand-new edition of the unrivalled Hugh Johnson's Pocket Wine Book, the world's bestselling annual wine guide. 'A thorough guide to just about everything worth drinking.' The Times 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 48th year of publication, it has no rival as the comprehensive, up-to-the-minute annual guide. Providing clear succinct facts and commentary on the wines, growers and wine regions of the whole world, the book also reveals which vintages to buy, which to drink and which to cellar, which growers to look for and why. Hugh Johnson's Pocket Wine 2025 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 includes a color supplement on Pinot Noir, the world's most highly prized grape, discussing everything from variety and food pairings to Pinot Noir sparkling wines and how climate change has affected the production of this grape.
Top 4 Finalist for the Best New Cocktail or Bartending Book in Tales of the Cocktail Foundation's 17th Annual Spirited Awards.
From minimalist cocktails to classic renditions, become the toast of the town who knows how to mix the perfect drink. This updated edition contains more than 400 classic and contemporary craft cocktail recipes, paired with exceptional writing and the authoritative voice of The New York Times.
Cocktail hour is one of America's most popular pastimes and a favorite way to entertain. What better place to find the secrets of craft cocktails than The New York Times? Steve Reddicliffe, the "Quiet Drink" columnist for The Times, brings his signature voice and expertise to this collection of delicious recipes from bartenders from around the world, with a special emphasis on New York City.
This informative guide includes:
Reddicliffe has carefully curated this essential collection, with memorable writing from famed New York Times journalists like Craig Claiborne, Toby Cecchini, Eric Asimov, Rosie Schaap, Robert Simonson, Melissa Clark, William L. Hamilton, Jonathan Miles, Amanda Hesser, William Grimes, and many more. Discover over 400 recipes and the wit and wisdom of decades of this venerable paper's best cocktail coverage.
This revised edition makes a great gift for:
A Barnes & Noble Best Cookbook of 2022
A Barnes & Noble Best Gift Book of 2022 There's a reason Noma sits atop the list of the world's best restaurants. Every bite, every dish, every course surprises, delights, challenges, and deeply satisfies in a way that's unique in the world of dining. As the New York Times's Pete Wells wrote recently in praising Noma's flavors, "sauces are administered so subtly that you don't notice anything weird going on; you just think you've never tasted anything so extraordinary in your life." In Noma 2.0, René Redzepi digs deep into the restaurant's magic through the creation of nearly 200 dishes, each photographed in spectacular beauty and detail. Noma 2.0--the title is a reference to the reinvention of Noma after it closed in 2018 to move to its new compound across the water--is about true seasonality, from wild game in the fall to just-picked peas in the summer. It is about using only local ingredients, to build a cuisine that is profoundly situated in its place and culture. It is about transforming the ordinary--a mushroom, a chicken wing, often through fermentation--to develop haunting, memorable flavors. It is about composing a plate that delights the eye as much as the palate, whether through the trompe l'oeil of a "flowerpot" chocolate cake or a dazzling mandala of flowers and berries. It is about pushing the boundaries of what we think we want to eat--a baby pinecone, a pudding made of reindeer brain--to open our palates with a startling confidence. And it is about how to stay creative and challenge yourself over the course of a career. For foodies, for chefs, for artists and art lovers, for thought-leaders and makers, and for the kind of reader who is compelled by the idea that sometimes one person can change everything, Noma 2.0 is the gift book of the season.
A Barnes & Noble Best Gift Book of 2022 There's a reason Noma sits atop the list of the world's best restaurants. Every bite, every dish, every course surprises, delights, challenges, and deeply satisfies in a way that's unique in the world of dining. As the New York Times's Pete Wells wrote recently in praising Noma's flavors, "sauces are administered so subtly that you don't notice anything weird going on; you just think you've never tasted anything so extraordinary in your life." In Noma 2.0, René Redzepi digs deep into the restaurant's magic through the creation of nearly 200 dishes, each photographed in spectacular beauty and detail. Noma 2.0--the title is a reference to the reinvention of Noma after it closed in 2018 to move to its new compound across the water--is about true seasonality, from wild game in the fall to just-picked peas in the summer. It is about using only local ingredients, to build a cuisine that is profoundly situated in its place and culture. It is about transforming the ordinary--a mushroom, a chicken wing, often through fermentation--to develop haunting, memorable flavors. It is about composing a plate that delights the eye as much as the palate, whether through the trompe l'oeil of a "flowerpot" chocolate cake or a dazzling mandala of flowers and berries. It is about pushing the boundaries of what we think we want to eat--a baby pinecone, a pudding made of reindeer brain--to open our palates with a startling confidence. And it is about how to stay creative and challenge yourself over the course of a career. For foodies, for chefs, for artists and art lovers, for thought-leaders and makers, and for the kind of reader who is compelled by the idea that sometimes one person can change everything, Noma 2.0 is the gift book of the season.
Scott says: Exquisite recipes and pictures from one of the best restaurants in the world. An indispensable book for the serious cook, experienced and curious eater, cookbook collector, and more.
NEW YORK TIMES BESTSELLER - From one of the world's most renowned chefs, 110 essential recipes that celebrate the beauty, simplicity, and elegance of vegetables "The latest cookbook from the chef of Le Bernardin focuses on simple, but stunning recipes for seasonal produce. . . . What a delightful approach, especially with summer on the horizon."--The New York Times NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY PUBLISHERS WEEKLY Eric Ripert is the chef and co-owner of the acclaimed restaurant Le Bernardin, and the winner of countless Michelin stars, well known for his exquisite, clean, seafood-centered cuisine. But lately, Ripert has found himself reaching for vegetables as his main food source--and doing so, as is his habit, with great intent and care. In Vegetable Simple, Ripert turns his singular culinary imagination to vegetables: their beauty, their earthiness, their nourishing qualities, and the many ways they can be prepared. From vibrant Sweet Pea Soup to Fava Bean and Mint Salad, from warming Mushroom Bolognese to Roasted Carrots with Harissa, Eric Ripert articulates a vision for vegetables that are prepared simply, without complex steps or ingredients, allowing their essential qualities to shine and their color and flavor to remain uncompromised. Complete with gorgeous photos by renowned photographer Nigel Parry, this is a necessary guide for the way we eat today.
Scott says: Simplicity made sublime. Ripert's Le Bernardin in NYC is consistently among the world's best restaurants.
The definitive bread baking book from San Francisco's legendary Tartine Bakery. NAMED ONE OF THE 25 MOST INFLUENTIAL COOKBOOKS OF THE LAST 100 YEARS by The New York Times Style Magazine "The most beautiful bread book yet published."--The New York Times From Chad Robertson, Winner, James Beard Award for Outstanding Pastry Chef, 2008 This is the bread bible for the home baker or professional bread-maker. It comes from Chad Robertson, a man many consider to be the best bread baker in the United States, and co-owner with Elizabeth Prueitt of San Francisco's Tartine Bakery. Only a handful of bakers have learned the bread science techniques Robertson has developed. To him, bread is the foundation of a meal, the center of daily life, and each loaf tells the story of the baker who shaped it. Chad developed his unique bread over two decades of apprenticeship with the finest artisan bakers in France and the United States, as well as experimentation in his own ovens. Readers will be astonished at how elemental it is. Bread making the Tartine Way: Now it's your turn to make this bread with your own hands. Clear instructions and hundreds of step-by-step photos put you by Chad's side as he shows you how to make exceptional and elemental bread using just flour, water, and salt. THE BREAD BOOK THAT SAVED LOCKDOWN: When the world turned inward and reached for the comfort of bread making and artisan sourdough made simple, this is the bread recipe book they relied on. Variations from Chad Robertson's master recipe showcase a wonderfully diverse set of breads and more than 30 sweet and savory recipes using the day-old bread to make sandwiches, classic soups, puddings, delicious baked French toast, and an addictive Kale Caesar. WHY CHOOSE TARTINE COOKBOOK?: At 5 P.M., Chad Robertson's rugged, magnificent Tartine loaves are drawn from the oven. The bread at San Francisco's legendary Tartine Bakery sells out within an hour almost every day. Now you can bake your own with the bestselling bread baking book: "It's informative, it's inspiring, and it's visually stunning."--KQED FOR THE DISCERNING COOKBOOK COLLECTOR: If you liked Tartine: A Classic Revisited by Elisabeth Prueitt and Chad Robertson, Flour Water Salt Yeast by Ken Forkish, and The Bread Baker's Apprentice by Peter Reinhart, you'll love Tartine Bread!
Perfect for: Devotees of Tartine Bakery and the San Francisco food scene Home cooks seeking easy-to-achieve bread recipes Beginner and advanced bread bakers Birthday, housewarming, or holiday gift
Perfect for:
Scott says: "A loaf of bread, a jug of wine, and thou." Chad Robertson is perhaps the best bread baker in America. This book is the book every bread lover and baker must have.
NEW YORK TIMES BESTSELLER - A simple, stylish cookbook full of desserts that come together faster than you can eat them--from the author of Dining In and Nothing Fancy.
"Filled with no-fuss recipes perfect for quick and easy baking projects . . . blissfully effortless."--People
A BEST COOKBOOK OF THE YEAR: San Francisco Chronicle, New York Post, Vice Casual, effortless, chic: These are not words you'd use to describe most desserts. But before Alison Roman made recipes so perfect that they go by one name--The Cookie, The Pasta, The Lemon Cake--she was a restaurant pastry chef who spent most of her time learning to make things the hard way. She studied flavor, technique, and precision, then distilled her knowledge to pare it all down to create dessert recipes that feel special and approachable, impressive and doable. In Sweet Enough, Alison has written the book for people who think they don't have the time or skill to pull off dessert. Here, the desserts you want to make right away, you can make right away. Alison shows you how to make simple yet sublime sweets with her trademark casualness, like how to make jam in the oven, then turn that jam into a dessert--swirled into ice cream or folded into easy one-bowl cake batter. (Opening a jar of jam is more than fine, too.) She waxes poetic on the virtues of frozen fruit and teaches you the best way to throw your own Sundae Party. There are effortless cakes that take just minutes to get into a pan. And there are new, instant classics with a signature Alison twist, like Salted Lemon Pie, Raspberries and Sour Cream, Toasted Rice Pudding, or a Caramelized Maple Tart. Requiring little more than your own two hands and a few mixing bowls, the recipes are geared towards those without fancy equipment or specialty ingredients. Whether you're a dedicated baker or, better yet, someone who doesn't think they are a baker, Sweet Enough lets you finish any dinner, any party, or any car ride to a dinner party with a little something wonderful and sweet.
"Filled with no-fuss recipes perfect for quick and easy baking projects . . . blissfully effortless."--People
A BEST COOKBOOK OF THE YEAR: San Francisco Chronicle, New York Post, Vice Casual, effortless, chic: These are not words you'd use to describe most desserts. But before Alison Roman made recipes so perfect that they go by one name--The Cookie, The Pasta, The Lemon Cake--she was a restaurant pastry chef who spent most of her time learning to make things the hard way. She studied flavor, technique, and precision, then distilled her knowledge to pare it all down to create dessert recipes that feel special and approachable, impressive and doable. In Sweet Enough, Alison has written the book for people who think they don't have the time or skill to pull off dessert. Here, the desserts you want to make right away, you can make right away. Alison shows you how to make simple yet sublime sweets with her trademark casualness, like how to make jam in the oven, then turn that jam into a dessert--swirled into ice cream or folded into easy one-bowl cake batter. (Opening a jar of jam is more than fine, too.) She waxes poetic on the virtues of frozen fruit and teaches you the best way to throw your own Sundae Party. There are effortless cakes that take just minutes to get into a pan. And there are new, instant classics with a signature Alison twist, like Salted Lemon Pie, Raspberries and Sour Cream, Toasted Rice Pudding, or a Caramelized Maple Tart. Requiring little more than your own two hands and a few mixing bowls, the recipes are geared towards those without fancy equipment or specialty ingredients. Whether you're a dedicated baker or, better yet, someone who doesn't think they are a baker, Sweet Enough lets you finish any dinner, any party, or any car ride to a dinner party with a little something wonderful and sweet.