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Ni hao, y’all! Welcome to the dining table, a special, sacred place. Egg Rolls & Sweet Tea: Asian Inspired, Southern Style is in part a memoir of Natalie Keng’s personal food journey growing up in the deep South, but make no mistake: This is a cookbook full of tasty Asian-American and Southern fusion dishes, sauces, and drinks that home cooks will enjoy preparing and sharing. |
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The beloved sequel to the bestselling classic,  Mastering the Art of French Cooking, Volume II presents more fantastic step-by-step French recipes for home cooks. Working from the principle that “mastering any art is a continuing process,” Julia Child and Simone Beck gathered together a brilliant selection of new dishes to bring you to a yet higher level of culinary mastery. They have searched out more of the classic dishes and regional specialties of France, and adapted them so that Americans, working with American ingredients, in American kitchens, can achieve the 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. From French bread to salted goose, from peasant  ragoûts  to royal Napoleons, recipes are written with the same detail, exactness, and clarity that are the soul of  Mastering the Art of French Cooking . |
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Recreate your favorite restaurant eats in your Instant Pot at home with 175 recipes from the bestselling authors of The Instant Pot Bible . Hungry for your favorite meal from Chili’s , P.F. Chang’s , or The Cheesecake Factory ? You can satisfy those cravings at home—without the expensive bill after dessert.   Bestselling authors Bruce Weinstein and Mark Scarbrough are the authorities on getting the most out of your Instant Pot, having sold hundreds of thousands of copies of their Instant Pot Bible cookbooks. Now, they reveal the secrets to bringing all the flavor and excitement from dozens of beloved restaurants into your own Instant Pot—from Applebee’s and Buca di Beppo to Olive Garden and Ruby Tuesday .   Not only do these 175 original recipes taste like the real thing , they put you in control of the cooking. That means you can avoid processed foods , use the ingredients you prefer , and adjust each dish to meet your dietary needs . Plus, they have all been tested to work with every model of Instant Pot .   With Instant Pot Bible: Copycat Recipes , any night can taste like dining out on the weekend, featuring original Instant Pot versions of: Chipotle’s Queso BlancoHale and Hearty’s Chicken Pot Pie SoupRed Robin’s Creamy Artichoke and Spinach DipThe Capital Grille’s Lobster Mac-and-CheeseP. F. Chang’s Spicy Miso RamenApplebee’s Three Cheese Chicken PenneBuca di Beppo’s World-Famous MeatballsCracker Barrel’s Sunday Pot RoastCafé Rio’s Sweet Pork Barbacoa TostadasNoodles & Company’s Pad Thai with ShrimpPopeye’s Louisiana Kitchen’s Cajun RiceMarie Callender’s Famous Golden CornbreadThe Cheesecake Factory’s Marshmallow S’mores Cheesecake...and other dishes inspired by Buffalo Wild Wings, Rao’s, Outback Steakhouse, Red Lobster, TGI Friday’s, and more! |
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Author and herbalist Brittany Wood Nickerson understands that food is our most powerful medicine. In Recipes from the Herbalist’s Kitchen she reveals how the kitchen can be a place of true awakening for the senses and spirit, as well as deep nourishment for the body. With in-depth profiles of favorite culinary herbs such as dill, sage, basil, and mint, Nickerson offers fascinating insights into the healing properties of each herb and then shares 110 original recipes for scrumptious snacks, entrées, drinks, and desserts that are specially designed to meet the body’s needs for comfort, nourishment, energy, and support through seasonal changes. Foreword INDIES Gold Award Winner IACP Cookbook Awards Finalist |
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Whisk up perfection in no time! Elevate your next culinary creation from forgettable to fantastic by crafting your own signature concoction. You know the saying: Behind every great salad stands an even greater dressing. With Dressings, you're sure to never run out of options! This is the only dressing bible you'll ever need -- full of useful ideas for any season and for any occasion. New to making dressings, sauces, and dips of your own? No problem! Dressings includes:  Over 200 recipes for marinades, dips, and sauces, many of which include less than four ingredients and take less than five minutes to prepareChapters dedicated to vinaigrettes, creamy dressings, bold flavors, sauces and dips, the sweet stuff, and oil infusionsClassic favorites such as Pesto Potato Salad Dressing, No-vinegar Vinaigrette, Lemon-Thyme dressing, and many more From rose water vinaigrette to smoky ranch, Dressings gives you the tools to spice up any meal. Fresh ingredients deserve a dressing to match, and the recipes inside couldn't be easier to make. Save yourself a trip to the store (not to mention the expense of store-bought dressings) and give your meal a much-needed kick with dressings! |
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THE LONG-AWAITED FOLLOW-UP TO THE AWARD-WINNING PERSIANA SHORTLISTED FOR FOOD AND TRAVEL MAGAZINE BOOK OF THE YEAR 2022 The all-new collection of more than 100 crowd-pleasing recipes for everyday eating from the author of the award-winning cookbook Persiana . Designed to ensure maximum flavour with the greatest of ease - including no-cook, quick-prep, quick-cook and one-pot dishes, Persiana Everyday is full of generous, inviting and delicious recipes to cook again and again for family and friends. PRAISE FOR PERSIANA EVERYDAY 'Unfussily do-able, exuberantly flavoured, and blessedly reliable' - Nigella Lawson 'My go-to cookbook this year, full of easy recipes made with accessible things producing wildly successful dishes ' - Rev Richard Coles 'Chef Sabrina Ghayour's new recipes deliver maximum flavour with the greatest of ease - perfect for busy lives' - Sainsbury's Magazine 'Middle Eastern made (very) easy' - The Times 'Think maximum flavour, minimum fuss: chef Sabrina Ghayour's Middle-Eastern inspired recipes will add zing to your everyday' - Mail on Sunday YOU Magazine 'Stealthily healthy family meals' - The Irish Times 'An absolute triumph...the kind of food you really want to share with friends and family' - Great British Food Magazine 'Her generous approach to cooking shines from every page' - Delicious 'This is Middle Eastern-inspired easy perfection' - Living Etc 'Ghayour writes for the harried home cook who wants big flavor' - The Washington Post 'A virtuoso of approachable, weeknight-friendly cooking' - Eater PRAISE FOR SABRINA GHAYOUR 'The golden girl of Persian cookery' - Observer 'I don't think she could write a dull recipe if she tried. Every one an elegantly spiced delight.' - Tom Parker Bowles 'Sabrina Ghayour's Middle-Eastern plus food is all flavour, no fuss - and makes me very, very happy' - Nigella Lawson CONTENTS INCLUDES Small Plates Including My Muhammara; Fried feta parcels with honey; My flavour bomb beans on toast Salads for All Seasons Including Chicken & cucumber salad with pul biber & tahini lime dressing; Courgette, apple, peanut & feta salad with basil and pul biber; Jewelled tomato salad Poultry & Meat Including Bloody Mary spatchcocked chicken; Halloumi fatteh; Speedy lamb shawarma Fish & Seafood Including Fragrant roasted haddock; Spicy orange & harissa-glazed cod; Marmalade prawns with barberry, chilli & chive butter Vegetable Love Including Ash-e-Reshteh; Pomegranate & harissa roasted aubergine steak; Sticky tamarind, garlic & tomato green beans Carbs of All Kinds Including Super-quick smoky tomato couscous; Lazy Mantí; Tangy bulgur wheat bake with roasted onions Something Sweet Including Rhubarb, rose & pistachio trifle pots; Orange & dark chocolate rubble cake; Cardamom & mocha rice pudding Persiana was awarded 'Best New Cookbook' at the Observer Food Monthly awards 2014 and 'Book of the Year' at the 2015 Food & Travel Awards. |
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Turn your home-baking skills into professional-grade desserts with this mouthwatering baking book featuring recipes from some of the most incredible bakers and bakeries—including Tieghan Gerard, Joanne Chang (Flour Bakery), Chelsey White, Christina Tosi (Milk Bar), Daniel Boulud, and more! This heavenly collection of dessert recipes—gifted to us from the greatest bakers and chefs from small-town café owners to fancy restaurateurs to TV show hosts—is a call to arms, to action, to revolution! Or, at the very least, a call to turn on the oven. Because who has time for the third-best brownie recipe or so-so Nutella-stuffed chocolate chip cookies?  Written with a fun and friendly tone and featuring easy, step-by-step instructions, 50 Things to Bake Before You Die will make you feel right at home as you bake up these world-class desserts, including: Brown Butter Nutella Stuffed Chocolate Chip Cookies (from Chelsey White) Strawberry Champagne Cupcakes (from Georgetown Cupcake) Brown Sugar Peach Cobbler (from Tieghan Gerard) Chocolate Cheesecake Mochi Muffins (from Sam Butarbutar) Chocolate Babka (from Duff Goldman) Cookies and Cream Macarons (from Cambrea Gordon) And more! So bake up Courtney Rich’s sublime Ultimate S’mores Cake, and Joanne Chang’s soul-shaking Homemade Oreos. Bake them—before you die. |
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As seen on the brand new 2025 TV series Jeremy Pang's Hong Kong Kitchen ' Mind-blowing recipes from a mind-blowing chef' Mel Giedroyc 'There's no better guide than Jeremy to these incredible flavours and food. This is real, proper Hong Kong cooking. Bosh!' Tom Skinner 'Jeremy Pang is one of my favourite chefs. His food is sublime.' Nisha Katona Hong Kong's cuisine draws from traditions from around the world, from classic Chinese to America's west coast. Chef Jeremy Pang grew up with Hong Kong as his second home, and with these simple, delicious recipes, he brings its vibrant food culture to life with the very best dishes that the city has to offer. Now he will help you recreate irresistible street food from dumplings, baos and BBQ snacks, through to hotpots, rice pots, noodles, desserts and drinks, and give you a personal insight into the treasures of a place where east meets west in the most unforgettable way. Chapters include: Tips and Tricks of a Hong Kong Kitchen like Cook Once, Eat Twice; Double Frying & Double Cooking and more Street Snacks including Marbled Tea Eggs, Crispy Fish Crackling, Fried Stuffed Tofu and more Dumplings and Baos like including Celery & Mushroom Dumpling (The Smiling Nun Fold); Black Pepper Glazed Short Rib Bao and the ultimate Bao Dough. Claypots, Noodles & Braises like Fragrant Aubergine with Minced Pork; Beef Brisket Curried Noodles; Chinese Savoury Doughnut. Sharing like Roast Duck; Hong Kong Char Siu; Tomato Egg with Spring Onion and Razor Clams with Black Bean Chilli Sides & Extras like Leftover Stir-Fry (Mei Chum Siu Chow); Quick Pickle Flat Green Beans with Kimchi; Quick Chilli Soy Sauce Desserts & Drinks like Steamed Milk Pudding; Peanut Butter French Toast with Condensed Milk; and Mango Sago and Sorbet Hong Kong Kitchen was originally published as Hong Kong Diner in 2017. This edition contains updates. |
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Boost the flavor of any meal with Cured, “a master class” ( Saveur ) on cooking with pickles, jams, preserves, sauces, and more—whether made from scratch or store-bought—featuring 150+ recipes for everything from quick weeknight meals to Sunday suppers. “Insightful, brilliant, clever, and beautiful.”—John Currence, James Beard Award winner and author of Tailgreat To cure something is to transform it, allowing it to emerge as something new. Six-time James Beard Award nominee Steve himself was transformed after battling lymphoma when he was just thirty-three; he came through that experience wanting to prolong moments of joy in everyday life. That philosophy extends to how he approaches food and cooking, sourcing the best ingredients when they are at their peak and then curing them to enjoy later. He intensifies these cured flavors, changing them into charcuterie, pickles, mustards, and more, making his seasonal favorites available year-round. And with Cured, you can have access to this arsenal of flavor as well, whether it’s making your own preserves from scratch or using store-bought ingredients in your daily cooking. Cured include dishes like: • Israeli Couscous with Preserved Lemon, Bacon, and Greens • Kimchi Meatloaf • Chipotle Marmalade Chicken Wings • Creamy Smoked Seafood, Parsnip, and Celery Root Soup • Smoked Nuts Chocolate Tart Whether you dabble in making your own preserves from scratch or want to learn how to use what you already have at home, Cured ’s 150+ recipes will become hundreds and thousands as you start to mix and match the ingredients with your own favorites. |
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Mealtime is stress-free with these healthy recipes for 75 customizable grain, poke, and salad bowls—including vegetarian, vegan, and gluten-free options! Want to cook healthier low-stress dinners, improve your lunch game, and find meals that can be prepped mostly in advance? Bowls are for you! This bowl cookbook helps you compose 75 creative bowls full of flavor and texture—while streamlining meal prep to keep things casual and fun.   Choose your base, then build your bowl from there! Inside you’ll find: • 75 yummy recipes for Salad Bowls, Bean and Grain Bowls, Noodle Bowls, and Soup Bowls • 100+ suggestions for improvising with interchangeable bases, toppings, and dressings • Expert recommendations for assembly, storage and serving, pantry staples, and equipment • Vegetarian, vegan, and gluten-free variations—plus nutritional info for every recipe   The beauty of building a meal in a bowl is its versatility and ease. Almost everything can be made in advance! From a Seared Tuna Poke Bowl to Vietnamese Beef Pho; from Beet Tzatziki sauce to Savory Seed Brittle . . . The Bowls cookbook gives you everything you need to make healthy, one-pot meals that suit your own tastes, diet, and schedule. |
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The second cookbook from the award-winning blogger behind Love and Lemons --devoted to easy, seasonal, vegetarian recipes that make inspired everyday cooking attainable. Jeanine Donofrio, founder of the wildly popular Love and Lemons food blog, has redefined fresh vegetarian cooking with her inventive recipes using seasonal ingredients. Now in her second cookbook, Jeanine presents simple techniques for cooking bright, beautiful food every day. With more than 100 recipes for breakfasts, lunches, and easy suppers, as well as quick flavor charts for salad dressings and other staples, this cookbook proves that getting in your kitchen every day can be rejuvenating. Recipes like Crispy Butternut Squash Burrito Bowls, Spicy Tomato Watermelon Salad, and Blueberry Fennel Focaccia showcase Jeanine's philosophy that simple combinations are the key to flavorful, exceptional meals. Complete with the exquisite design and photography Love and Lemons has become known for, this cookbook will both excite your senses and give you the practical tools you need to cook every day with confidence. |
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The James Beard and IACP Award-winning author of Flour Water Salt Yeast  and one of the most trusted baking authorities in the country proves that amazing pizza is within reach of any home cook.  “If there were ever to be a bible for all things pizza—and I mean all things—Ken Forkish has just written it.”—Marc Vetri, author of  Mastering Pasta  and owner of Vetri The Elements of Pizza breaks down each step of the pizza-making process, from choosing a dough to shaping your pie to selecting cheeses and toppings that will work for your home kitchen setup. Forkish offers more than a dozen different dough recipes—same-day “Saturday doughs” that you can make in the morning to bake pizza that night, levain doughs made from a naturally fermented yeast starter, and even gluten-free dough—each of which results in the best, most texturally sublime crust you’ve ever made at home. His clear, expert instructions will have you shaping pies and loading a pizza peel with the confidence of a professional pizzaiolo. And his innovative, seasonal topping ideas will surprise and delight any pizza lover—and inspire you to create your own signature pies, just the way you like them. |
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"Refreshingly unpretentious and gorgeously inspiring." - Nigella "Full of elegant ideas and a deep knowledge of the subject. Every fruit lover should have a copy" - Diana Henry This is a celebration of fruit, and all the glorious variety it can bring to our plates. From crisp apples to buttery pears, fragrant peaches to plump berries, and vibrant lemons to juicy cherries. An introduction covers the key techniques for cooking with fruit, such as roasting, poaching and puréeing. Over 80 recipes follow in chapters on citrus, berries, stone fruit, orchard and vine fruits, pome fruits, shrubs and stalks. From Polenta and Blackberry Muffins and Apricot Muscat Tart, to Pear and Farro Salad, Pan-Fried Duck Breast with Blackcurrant and Mackerel with Gooseberry Compote and Yoghurt, discover the joy and versatility of cooking with fruit. Plus plenty of jams, sorbets and ice creams. Interspersed between the recipes are flavour charts and pairing suggestions for every fruit, alongside four interviews with fruit growers and farmers around the world. Trained by Alice Waters at Chez Panisse, Berkeley, and now Head of Pastry Development at Spring in London and luxury hotel Heckfield Place in Hampshire, Sarah Johnson's recipes are modern, fresh and full of flavour. Her close relationship with the farmers and producers that supply the restaurants has given her a wealth of knowledge on the best fruits to buy and cook, and fantastic tips and tricks to get the most from your produce. |
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'This book is a collection of my best and most used recipes that I turn to time and time again. I'm delighted to share them with the world, so we can all enjoy quick, simple, healthy, sustainable plant-based meals.' Sophie Waplington @sophsplantkitchen A qualified personal trainer with a passion for food, Sophie knows the vital role diet - and particularly eating plenty of protein and fibre - plays in nurturing a healthy body and a happy mind. Her recipes have been described as 'plant-based perfection'. Sophie also knows how busy everyone is so in her first book she shows how easy it is to eat delicious protein and fibre packed meals without spending hours in the kitchen. With over 100 recipes covering everything from meal-prep lunches to comforting classics and high protein treats, including: Breakfast Burrito Easy Ginger, Miso and Lime Noodle Salad Satay Chickpea and Quinoa Creamy Courgette and Butterbean Bowl F alafel Pot Pie , Tofu Banoffee Pie Slices And to make it even easier to hit your goals each recipe contains grams of protein and fibre per portion. The perfect combination of mouth-watering deliciousness and fitness inspiration, Soph's Plant Kitchen will fuel you for life. 'Fuel your body with wholefood, high protein, nutrient dense, plant-based recipes and you will feel AMAZING,' Sophie Waplington @sophsplantkitchen |
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A visual and sumptuous ode to Hong Kong that reimagines 88 classic and iconic dishes as colorful and beautiful plant-based meals. A common Chinese greeting is 食咗飯未呀? “Have you eaten (rice) yet?” which is how Christine Wong’s paternal grandmother would welcome her home during her childhood in Hong Kong. Food was the language of love, with birthdays and special events always celebrated with family meals, from nine-course banquet-style restaurant feasts to simple home-cooked dinners. After leaving Hong Kong and adopting a vegan lifestyle for health and sustainability reasons, Christine yearned to recreate the flavors and textures of her family’s food at home without animal by-products.   The Vibrant Hong Kong Table celebrates many of Hong Kong’s most iconic dishes with a vegan twist. Organized by a day of eating through the city and paying homage to its culinary heritage, these fresh, bright, vegetable-based recipes include: Breakfast and Dim Sum 點心: Sampan Congee, Lotus Leaf Rice, “Egg” Tarts Cha Chaan Teng 茶餐廳 and Lunchbox Favorites: Baked Tempeh Chop Rice, Black-Pink Pepper Cabbage Steak, Jackfruit Brisket Noodles Family-Style Dinners, from Festival Foods to Dai Pai Dongs 大牌檔: “Fish Fragrant” Eggplant, Sweet & Sour Cauliflower, Snow Skin Mooncakes Siu Yeh 宵夜 (Late-Night Snacks) and Sweets: Curry “Fishballs,” Three Treasures, Hong Kong Sweet Buns "Hong Kong Highlights," included throughout, showcase cultural customs such as balancing yin and yang and sharing food family-style. And Mama Wong’s tips for using ingredients like lotus root, taro, and salted oranges, offer an immersive experience of Hong Kong’s culinary and societal traditions. With beautiful imagery, intimate storytelling, and easy-to-follow instructions, The Vibrant Hong Kong Table is a treasury of fresh and inspiring vegan meals straight from the heart of this magnificent city to your home. UNIQUE VEGAN COOKBOOK: Born out of hardship, hard work, and diverse cultural influences, Hong Kong’s food culture is an integral part of its history. Author Christine Wong taps into her culinary heritage to offer a window into this incredible city through vibrant memories and colorful, flavorful, plant-based spins on classic dishes like Crystal Dumplings, Salt & Pepper "Squid," Laughing Sesame Cookies, and of course, Hong Kong Milk Tea.  GOOD FOR THE PLANET AND YOU: These easy vegan recipes offer a way to move toward a sustainable plant-based diet without sacrificing flavor. Based on time-tested Hong Kong cooking techniques and flavors, these recipes are designed to be easy to follow and sharable, offering nourishing meals for weeknight dinners and work-from-home lunches. A TOUR OF HONG KONG: Filled with beautiful and evocative photography, The Vibrant Hong Kong Table captures all the intoxicating sights, sounds, and smells that Hong Kong is famous for. Perfect for: Chinese cookbook fans looking for East Asian or Hong Kong–specific recipes  Home cooks seeking delicious plant-based and vegan recipes People interested in ways to eat more sustainably  Travel-inspired gift for birthday, anniversary, holiday, housewarming, and more |
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Learn how to grow and cook with herbs all year long in this garden-to-table cookbook featuring 120 recipes and practical tips for elevating your food. Herbs have a transformative power—they can lift a dish from ordinary to sublime. Written by a true herb aficionado, Herbs will show you how to enjoy herbs all year round! Judith Hann skillfully weaves together guidance on cooking and growing herbs—whether you have a full herb garden or simple pots on the windowsill—and shares 120 recipes that have been tried and tested at her herb cookery school. Try your hand at simple herbs sauces and salads. Or experiment with more ornate dishes, such as Guinea Fowl with Lovage and Lime, or Spare Ribs with Plum, Chilli and Sage Sauce. Organized by season, you’ll find chapters covering: • SPRING: Learn about Basil, Chives, Mint, and more—with recipes for herb teas, cheese, and pestos. • SUMMER: Discover the beauty of summer herbs like dill and lavender, plus recipes for edible flowers and herb ices. • AUTUMN: Parsley, sage, and sorrel are perfect for autumn—as are herb preserves, oils, and vinegars. • WINTER: Make the most of rosemary, coriander, and others in recipes for risotto and herb canapes. Full of anecdotes, this is a wonderfully personal account of a love affair with herbs, as well as an indispensable guide on how to make the most of them every day. |
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From the author of Persiana - the golden girl of Middle Eastern cookery - Sirocco will bring tastes of the East to Western-style dishes in a collection of 100 delicious and accessible recipes. With an emphasis on simple ingredients and strong flavours, Ghayour will bring her modern inspirational touch to a variety of dishes ranging from classics and comfort food to spectacular salads and sweet treats. Praise for Persiana : 'Loving Persiana ' - Nigella Lawson 'An instant classic' - Observer Food Monthly 'The most exciting debut cookbook of the year' - Sunday Telegraph Stella 'A fantastic treasure trove of good food' - Raymond Blanc 'Sumptuous, thrilling, learned and downright brilliant' - Mail on Sunday 'The most appetizing book - I want to eat every page of it' - Pierre Koffmann 'Sabrina cooks the kind of food I love to eat' - Bruno Loubet 'Brilliant for the novice, the timepoor and even the seasoned cook' - Guardian 'Will have you salivating with Pavlovian gusto on page after page' - Independent 'This book will delight fans of Ottolenghi-style food' - Waitrose Kitchen 'Easy to decipher, packed with lots of flavour and... surprisingly easy to pull off' - Huffington Post 'A gorgeously produced ode to richly spiced, exotic food from the Middle East and beyond' - A Little Bird 'The latest doyenne of Persian food' - Metro |
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NEW YORK TIMES  AND  LOS ANGELES TIMES BESTSELLER • An homage to what it means to be Korean American with delectable recipes that explore how new culinary traditions can be forged to honor both your past and your present. SHORTLISTED FOR THE ART OF EATING PRIZE • IACP AWARD FINALIST • ONE OF THE BEST COOKBOOKS OF THE YEAR: Bon Appétit, The Boston Globe, Saveur, NPR, Food & Wine, Salon, Vice, Epicurious, Publishers Weekly, Simply Recipes “This is such an important book: an enquiry into identity, and a rich repository of memories and deliciousness.”—Nigella Lawson, author of Cook, Eat, Repeat New York Times staff writer Eric Kim grew up in Atlanta, the son of two Korean immigrants. Food has always been central to his story, from Friday-night Korean barbecue with his family to hybridized Korean-ish meals for one—like Gochujang-Buttered Radish Toast and Caramelized-Kimchi Baked Potatoes—that he makes in his tiny New York City apartment. In his debut cookbook, Eric shares these recipes alongside insightful, touching stories and stunning images shot by photographer Jenny Huang. Playful, poignant, and vulnerable, Korean American also includes essays on subjects ranging from the life-changing act of leaving home and returning as an adult, to what Thanksgiving means to a first-generation family, complete with a full holiday menu—all the while teaching readers about the Korean pantry, the history of Korean cooking in America, and the importance of white rice in Korean cuisine. Recipes like Gochugaru Shrimp and Grits, Salt-and-Pepper Pork Chops with Vinegared Scallions, and Smashed Potatoes with Roasted-Seaweed Sour Cream Dip demonstrate Eric's prowess at introducing Korean pantry essentials to comforting American classics, while dishes such as Cheeseburger Kimbap and Crispy Lemon-Pepper Bulgogi with Quick-Pickled Shallots do the opposite by tinging traditional Korean favorites with beloved American flavor profiles. Baked goods like Milk Bread with Maple Syrup and Gochujang Chocolate Lava Cakes close out the narrative on a sweet note.   In this book of recipes and thoughtful insights, especially about his mother, Jean, Eric divulges not only what it means to be Korean American but how, through food and cooking, he found acceptance, strength, and the confidence to own his story. |
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NEW YORK TIMES BESTSELLER •  There’s something for everyone in these 125 easy, show-stopping recipes: fewer ingredients, foolproof meal-prepping, effortless entertaining, and everything in between, including vegan and vegetarian options! NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY BUZZFEED AND FOOD NETWORK “Those indulgent, comfort food-esque dishes [Tieghan is] known for aren’t going anywhere. . . . You’ll be hard-pressed to decide which one to make first.”— Food & Wine We all want to make and serve our loved ones beautiful food—but we shouldn’t have to work so hard to do it. With Half Baked Harvest Super Simple, Tieghan Gerard has solved that problem.  On her blog and in her debut cookbook, Tieghan is beloved for her freshly sourced, comfort-food-forward recipes that taste even better than they look. Half Baked Harvest Super Simple takes what fans loved most about Half Baked Harvest Cookbook and distills it into quicker, more manageable dishes, including options for one-pot meals, night-before meal prep, and even some Instant Pot® or slow cooker recipes. Using the most important cooking basics, you’ll whip up everyday dishes like Cardamom Apple Fritters , Spinach and Artichoke Mac and Cheese , and Lobster Tacos to share with your family, or plan stress-free dinner parties with options like Slow Roasted Moroccan Salmon and Fresh Corn and Zucchini Summer Lasagna . Especially for home cooks who are pressed for time or just starting out, Half Baked Harvest Super Simple is your go-to for hassle-free meals that never sacrifice taste. |
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“[This] collection of hearty recipes is an ode to authentic Korean cooking inspired by the dishes the couple eat at home.”— The New York Times    Winner of Observer Food Monthly’s Best New Cookbook Award   In this beautiful cookbook, critically acclaimed chef and food writer Jordan Bourke and his Korean-born wife, Rejina, provide a cultural history of the food of Korea—along with more than 100 authentic and accessible dishes to make as you explore the ingredients and techniques needed to master Korean cooking.   From how to stock a Korean pantry, to full menu ideas, to recipes for every meal and craving, this is the only guide to Korean cooking you’ll ever need. You’ll find delicious recipes for Bibimbap, Kimchi Fried Rice, Crispy Chili Rice Cakes, Chicken Dumpling Soup, Seafood & Silken Tofu Stew, Pickled Garlic, Seafood & Spring Onion Pancakes, Shrimp and Sweet Potato Tempura, Knife-cut Noodles in Seafood Broth, Soy-Marinated Crab, Grilled Pork Belly with Sesame Dip, Grilled Beef Short Ribs, Deep Fried Honey Cookies, and so much more!   Chapters include: Rice and Savory Porridge * Soups & Stews *Vegetables, Pickles and Sides * Pancakes, Fritters & Tofu * Noodles * Fish * Meat * Dessert   “Brilliantly good.”— The Sunday Times   “Gorgeous recipes.”—Nigel Slater, author of Greenfeast |
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This new edition of the best-selling Air Fryer Perfection has been updated and expanded with all-new equipment ratings and 50 more recipes Everything that has made Air Fryer Perfection a best-seller is here along with reviews of the newest air fryers to help you decide which one to buy. You'll find 185 effortless recipes that include all of your go-to favorites plus new recipes for breakfast, vibrant complete meals, and small-batch baking. Discover the best way to roast salmon and other seafood, air-fry all kinds of vegetables, efficiently make full meals by layering a main and a side, and more. This is the only air fryer book you need with its must-have trusted equipment information, expert techniques, and amazing recipes. Our test cooks share what they learned as they created new impressive recipes. This edition expands the range of food that can be air fried and share the simple techniques they developed so that you can use bowls to bake eggs, skewer chicken, fish, and vegetables, and bake a fantastic cheesecake in a small cake pan. These are recipes you can depend on to produce reliable results every time. This one-stop book includes: • New equipment ratings and insider info: Find the lastest official testing information as well as what our test cooks really thought about the air fryers they used • Breakfast food : Start the day with a hands-off vegetable-filled frittata or grain bowl  • Small-batch baking : There's make-ahead scones, how to use muffin-tin liners to make muffins, and a luscious cheesecake made in a small cake pan • More vegetable, fruit, and salad recipes • Make-ahead recipes to stock the freezer : Stockpile breakfast burritos, phyllo hand pies, egg rolls, kid-friendly chicken nuggets and fish sticks, scones, and more • Better-for-you snacks : Roasted chickpeas, almond cherry trail mix, and whole-wheat pita chips These 185 recipes are all you need to maximize your air fryer's potential and easily turn out all kinds of delicious food. |
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NEW YORK TIMES BESTSELLER • The creator of Shred Happens shares 100+ low-carb, high-protein recipes―all flavored with Mediterranean and Middle Eastern flair―that he developed to lose 100 pounds. “The beautifully vibrant photographs in this book tell you one thing: This is some seriously body-loving food.”—Kat Ashmore, New York Times bestselling author of Big Bites Arash Hashemi is a regular, food-loving guy who lost 100 pounds by changing the way he eats. He taught himself how to cook to get maximum flavor in minimum time while meeting his macros. His secret? Drawing inspiration from his Persian roots, Mediterranean favorites, and other world cuisines to create crave-worthy spice combinations and sauces for his filling meals. When he started sharing his healthy, easy recipes on social media, they took off, as did his viral low-carb, high-protein Kaizen Pasta. Now, in his debut cookbook, he shares his formula for success: mouthwatering meals built on protein, veggies, and satisfying lower-carb alternatives, dressed up with amazing flavors and sauces. You’ll find: • Shareable Plates: Invite your friends to split Warm Roasted Eggplant with Tahini and Walnuts. • Spreads & Dips: Make dips a lifestyle with Grilled Eggplant Dip ( Baba Ghanoush ) and Garlic Feta Dip. • Salads: Hearty faves like Spicy Tuna Salad and Mediterranean Chicken Salad won’t leave you hungry. • Mains: You’ll crave the main event with Lamb Koftas with Cucumber Dill Yogurt Sauce, Ricotta-Stuffed Eggplant Rolls, and Spicy Walnut Jumbo Scallops. • Pasta & Rice: Pasta Carbonara and “Marry Me” Chicken Pasta will soothe your soul. • Power Bowls: Arash’s viral Salmon Power Bowl and Korean Beef Bowl will crush your macros and your hunger. • Sauces & Salsas: Chili Lime Everything Sauce, Zhoug, Chermoula, and Spicy Yum Yum Sauce are absolute game-changers that elevate the most basic plate of protein and veggies into a whole new dimension. • Desserts: Satisfy your sweet tooth without the carbs with Lemon Ricotta Crepes and Baklava Pancakes. With a philosophy geared toward approachable meals that anyone can make in 30 minutes or less and stunning photography, these recipes deliver soul-satisfying goodness that sets you up for success. |
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Step into the kitchen with wildly popular baker Brooke Bellamy, owner of Brooki Bakehouse , and discover how to create the most delectable sweet treats for every craving and occasion. Since growing up baking with her mum in Tasmania, Brooke’s journey to becoming a bakery owner has spanned continents: from patisserie classes in Paris and visiting Swiss chocolate factories, to hunting down the ultimate cookies in New York City and seeking out cardamom buns in snowy Copenhagen. Now, she inspires millions of followers with her day-in-the-life videos from her Brisbane bakery, selling out daily to the queues of fans waiting in line for their Brooki fix. Brooke’s insatiable sweet tooth and passion for creating the very best bakes have driven her through it all, to here: her first cookbook. BAKE WITH BROOKI has everything – those chunky cookies that have gained a cult following (of course!) plus brownies, cupcakes, traybakes, macarons, cheesecakes, layer cakes and more. They’re all beautifully photographed and come with Brooke’s top tips for success every time, no matter your skill level. These are the tried-and-true recipes behind the bakes that have made Brooki Bakehouse famous, plus the brand-new personal favourites that Brooke loves to make at home for friends and family (or a late-night sweet moment). You’ll find cherry-topped Red Velvet Cupcakes, a deliciously rich and surprisingly easy Biscoff Cheesecake and Sticky Date Puddings to wow your guests. Baking is better when you BAKE WITH BROOKI! |
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Named a Best Cookbook of the Year/Best Cookbook to Gift by Saveur , Los Angeles Times , San Francisco Chronicle , Dallas Morning News , Charleston Post & Courier , Thrillist, and more Long-Listed for The Art of Eating Prize for Best Food Book of 2021 “Dazzling. . . . [Polzine] brings a fresh approach and singular panache. . . . Her clear voice and precise, idiosyncratic instructions will allow home bakers to make exquisite fruit tarts with strawberries and plums, elegant cookies and layer cakes.” —Emily Weinstein, New York Times , The 14 Best Cookbooks of Fall 2020 “This book . . . just keeps on giving. An absolute joy for bakers.” —Diana Henry, The Telegraph (U.K.), The 20 Best Cookbooks to Buy This Autumn Admit it. You're here for the famous honey cake. A glorious confection of ten airy layers, flavored with burnt honey and topped with a light dulce de leche cream frosting. It's an impressive cake, but there's so much more. Wait until you try the Dobos Torta or Plum Kuchen or Vanilla Cheesecake. Throughout her baking career, Michelle Polzine of San Francisco's celebrated 20th Century Cafe has been obsessed with the tortes, strudels, Kipferl, rugelach, pierogi, blini, and other famous delicacies you might find in a grand cafe of Vienna or Prague. Now she shares her passion in a book that doubles as a master class, with over 75 no-fail recipes, dozens of innovative techniques that bakers of every skill level will find indispensable (no more cold butter for a perfect tart shell), and a revelation of ingredients, from lemon verbena to peach leaves. Many recipes are lightened for contemporary tastes, and are presented through a California lens—think Nectarine Strudel or Date-Pistachio Torte. A surprising number are gluten-free. And all are written with the author's enthusiastic and singular voice, describing a cake as so good it "will knock your socks off, and wash and fold them too." Who wouldn't want a slice of that? With Schlag, of course. |
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“ Salt, Fat, Acid, Heat will make you a better cook” ( Bon Apetit ). Millions of readers and cooks of all levels have radically transformed their skillset thanks to this indispensable cookbook from the chef NPR called “the next Julia Child.” Transform how you prep, cook, and think about food with this visionary master class in cooking by Samin Nosrat that distills decades of professional experience into just four simple elements—from the woman declared “America’s next great cooking teacher” by Alice Waters. Featuring more than 100 recipes from Samin and more than 150 illustrations from acclaimed illustrator Wendy MacNaughton! More than 1 million copies sold! Winner of the James Beard Award and IACP Cookbook Award! Perennial New York Times bestseller! Inspiration for the popular Netflix series In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat , an ambitious new approach to cooking. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements— Salt , which enhances flavor; Fat , which delivers flavor and generates texture; Acid , which balances flavor; and Heat , which ultimately determines the texture of food—and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time. Echoing Samin’s own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes—and dozens of variations—to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs. Destined to be a classic, Salt, Fat, Acid, Heat just might be the last cookbook you’ll ever need. With a foreword by Michael Pollan. *Named one of the Best Books of the Year by: NPR, BuzzFeed, The Washington Post, Chicago Tribune, Rachael Ray Every Day, San Francisco Chronicle, Elle.com, Glamour, Eater, Newsday, The Seattle Times, Tampa Bay Times, Tasting Table, Publishers Weekly , and more!* |
