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A clear, approachable guide to the world of sesame, from halva, tahini, and sesame oil, to togarashi, gomasio and furikake, with 80+ vegetarian-forward recipes, from the founder of popular tahini outfit Seed+Mill in New York’s historic Chelsea Market. ONE OF EPICURIOUS ’S BEST COOKBOOKS OF SPRING With its delicious nutty taste, nutritional density, and long shelf life, the sesame seed is a tiny ingredient with an enormous cultural impact and a deeply rich history. In Sesame , Rachel Simons, co-founder of Seed + Mill, celebrates the evolution, history, and diversity of this classic ingredient. Whether it’s in the form of a seed, tahini (a ground sesame paste), sesame oil, or halva (a delicate, fudge-like candy made from sesame paste), readers will learn to incorporate sesame in 80+ traditional and modern global recipes, including Sweet & Salty Sesame Challah; Pear and Pistachio Breakfast Loaf with Sesame Streusel; Lemony Orecchiette with Sesame Pangrattato; Gomasio-Crusted Salmon Skewers; and Tahini Swirled Pavlova with Labneh, Berries & Halva Flakes. Through vibrant photography, evocative storytelling, and contributions from a slate of noted chefs and food luminaries across the globe, including David Lebovitz, Molly Yeh, Nisha Vora, and Zoë François, Sesame is a loving culinary tribute to the sesame seed: how it has transformed dishes, how it has been translated by different culinary cultures, and how it has tied people and places together through generations. |
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'This book is here to help! Whether you're here to completely change the way you plan and cook, or just to find a few go-to dinners that will stop you from panic-ordering takeaway, I've got you.' With more than 3 million followers, Nicole Maguire of Simple Home Edit is loved for her flavour-packed, family-friendly dinner ideas, from cosy bakes that cook themselves while you get on with your day, to one-pan wonders (maximum flavour and minimal clean-up), and surefire, no-fuss favourites ready in under 20 minutes. Now, in the follow-up to her bestselling Simple Dinner Edit , Nicole shows us that planning for the week doesn't just make life easier; it saves time, money and a whole lot of stress. And it doesn't have to be complicated - just a few small steps can make all the difference. With a bit of weekend prep, smart shopping hacks and a bank of core meals, you can reclaim your weeknights and enjoy delicious dinners - every single day. This is a specially formatted fixed-layout ebook that retains the look and feel of the print book. https://simplehomeedit.com https://www.instagram.com/simple.home.edit https://www.tiktok.com/@simple.home.edit |
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'Such a useful book' Charlotte Stirling-Reed, The Baby and Child Nutritionist and Sunday Times bestselling author When Kate's first child was diagnosed with cow's milk allergy she quickly discovered that there were no family friendly books on the market to help her navigate the process so she set about educating herself, started @thedairyfreemum and has now written the book she wished she'd had at the time. Cow's milk allergy (CMPA) is the most common food allergy diagnosed in children in the UK . This book will support you right from the start of your journey and through allergy diagnosis, weaning and learning about nutrition, giving you the tools to improve your confidence and feel less stressed. From breakfasts, snacks, quick meals, desserts, family favourites and party treats , Kate aka The Dairy Free Mum has you covered. All recipes are dairy and soya-free and include: Mac 'n' Cheeze Fish Pie Lasagne Pancakes Cheat's Spring Green Risotto Thai Coconut Chicken Noodles Pizza Pinwheels Mini No-Bake 'Cheesecakes' |
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The easy way to bake bread at home—all you need is FLOUR, WATER and SALT to get started! Begin your sourdough journey with the bestselling beginner's book on sourdough baking—100,000 copies sold! Many bakers speak of their sourdough starter as if it has a magical life of its own, so it can be intimidating to those new to the sourdough world; fortunately with Artisan Sourdough Made Simple , Emilie Raffa removes the fear and proves that baking with sourdough is easy, and can fit into even a working parent’s schedule! Any new baker is inevitably hit with question after question. Emilie has the answers. As a professionally trained chef and avid home baker, she uses her experience to guide readers through the science and art of sourdough. With step-by-step master recipe guides, readers learn how to create and care for their own starters, plus they get more than 60 unique recipes to bake a variety of breads that suit their every need. Featured recipes include: - Roasted Garlic and Rosemary Bread - Cinnamon Raisin Swirl - Blistered Asiago Rolls with Sweet Apples and Rosemary - Multigrain Sandwich Bread - No-Knead Tomato Basil Focaccia - Raspberry Gingersnap Twist - Sunday Morning Bagels - and so many more! With the continuing popularity of the whole foods movement, home cooks are returning to the ancient practice of bread baking, and sourdough is rising to the forefront. Through fermentation, sourdough bread is easier on digestion—often enough for people who are sensitive to gluten—and healthier. Artisan Sourdough Made Simple gives everyone the knowledge and confidence to join the fun, from their first rustic loaf to beyond. This book has 65 recipes and 65 full-page photographs. |
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The easiest and safest methods for making delectable preserves in small batches -- all year long. "Takes the pressure off cooks who don't have much time... but still want to savor the season's bounty." -Chicago Tribune (Review of the prior edition) The Complete Book of Small-Batch Preserving takes the guesswork out of home preserving. Both beginners and pros can make the most of fresh fruits and vegetables when these are readily available and inexpensive. Because these recipes require a minimum of time and fuss, home cooks will enjoy creating the preserves almost as much as everyone will enjoy tasting them. Included are both traditional and new recipes. Detailed instructions provide the safest and latest processing methods. Some recipes are suitable for microwaves. A brand new chapter features freezer preserving as an alternative to the traditional methods. The more than 300 enticing recipes include: Jams, jellies and low-sugar spreads Conserves, butters and curds Pickles, relishes and chutneys Salsas, mustards and marinades Flavored oils Dessert sauces, syrups and liqueurs. With delectable recipes and professional tips, The Complete Book of Small-Batch Preserving is the ideal guide for anyone who craves home-made preserves but doesn't want to spend all day in the kitchen. |
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Over 40 mouthwatering recipes for the Danish-style pancakes, ranging from traditional to whimsical and everything in between. Originally from Denmark, ebelskivers (pronounced "able-skeevers") are snacks or desserts traditionally served during holidays and at celebrations. Today, cooks offer these puffy, sphere-shaped pancakes with a wide range of sweet and savory toppings and fillings, varying them in countless creative ways. Making ebelskivers requires little more than ingredients you probably already have on hand—milk, eggs, flour—and a special seven-welled pan that forms the pancakes' unique shape. Everything you need to know about making these treats is here: from mixing the batter; to cooking and filling the pancakes; to tips for creating perfect ebelskivers every time. Filled with luscious photographs and more than forty tempting recipes—plus recipes for toppings, sauces, and glazes—this book will provide endless inspiration for any occasion. Served any time of day, these delicious recipes will change the way you look at pancakes forever! |
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" I adore this book. It’s personal, beautifully written – Noor’s voice draws you in and holds you there – and the recipes are absolutely glorious. " – Diana Henry " There’s an incredible generosity to Noor’s cooking, capturing the spirit of so many cooks across the Middle East: bold gestures, big flavours, whole universes of food around a single table. Noor is also a unique talent; her cooking reflects the essence of home comfort, plus an unmatched innovative palate. " – Yotam Ottolenghi In  Lugma,  Noor offers over 100 recipes as an ode to the food she grew up eating – traditional flavours and modern dishes from Bahrain, the surrounding Middle East, and beyond. Lugma in Arabic means a bite. For Noor, as a chef and co-author of two Ottolenghi Test Kitchen cookbooks, her career has been centred around taking bites of food and analysing them to create the perfect dish. Raised in Bahrain and now based in London, Noor takes you on a culinary journey to celebrate her own food culture. Her recipes are inspired by the foods of her upbringing: the elaborate rice dishes and black limes of the Gulf, an abundance of herbs and sour flavours from Iran, liberal spice and chilli heat from India and the vibrant foods of the Levant – to create a unique collection of traditional and re-imagined dishes from the Middle East. From Spring Time Fattoush and Stuffed Baby Aubergines to Slow-cooked Fenugreek Lamb with Pickled Chillies and Pistachio Cake with Labneh, these beautiful and inspirational recipes are full of love and warmth to be recreated in your own kitchen. |
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The New York Times bestselling author of Ottolenghi Flavor reimagines comfort food with over 100 global, personal recipes. Yotam Ottolenghi—the beloved chef who has captured the hearts of homecooks looking for inspiration and great-tasting cooking—is back. In Ottolenghi Comfort , he brings his inspiring, flavor-forward cooking to comfort dishes.   With game-changing low-lift recipes as well as recipes to spend an afternoon on, Ottolenghi Comfort presents creative dishes that are comfortable to both cook and eat. In more than 100 recipes, Ottolenghi—and co-authors Helen Goh, Verena Lochmuller, and Tara Wigley—bring together childhood memories and travels around the world, celebrating food and friends and the connections they build together, ones to pass on from generation to generation. For Ottolenghi, a bowl of pasta becomes Caramelized Onion Orecchiette with Hazelnuts & Crispy Sage , a warming soup is Cheesy Bread Soup with Savoy Cabbage & Cavolo Nero , and potatoes are transformed into Garlicky Aligot Potato with Leeks & Thyme . In Comfort , he tackles everything from crepes to hummus; lamb meatloaf to quick ramen; savory rugelah to chocolate mousse. This is a book filled with meals that are easy and exciting, familiar and fresh, new and nostalgic, revelatory yet reassuring. |
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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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A comprehensive, year-round guide to jellies, jams, conserves, preserves, and marmalades, featuring over 100 recipes. If you love to cook, are crazy for fruit, or have even a passing interest in jam or marmalade, Rachel Saunders's James Beard Award–nominated Blue Chair Jam Cookbook is the book for you. Rachel's legendary Bay Area jam company, Blue Chair Fruit, earned instant fame for its intensely flavored preserves when it launched in 2008. Rachel's passion for fruit shines through every part of this lavishly illustrated book, which is the culmination of nearly ten years of research. The Blue Chair Jam Cookbook is the essential jam and marmalade book of the twenty-first century, one in which Rachel's modern yet nostalgic vision of cooking takes center stage. Rachel offers an in-depth exploration of individual fruits, a comprehensive technical section, and nearly 120 original recipes organized around the seasons. In offerings ranging from Plum Jam to Strawberry–Blood Orange Marmalade with Rosemary and Black Fig and Candied Citrus Jam, she vividly captures the joyful essence of fruit and of the preserving process. The Blue Chair Jam Cookbook is not only an exciting and vibrant exploration of fruit and of the seasons, but also one of the few books that clearly explains and illustrates preserving techniques. Each recipes includes clear and detailed directions to help ensure success, and Rachel explores a wide range of technical questions as they relate to individual fruits and types of preserves. Whether you make jam or marmalade once a year or every week, and whether you are a home or professional cook, The Blue Chair Jam Cookbook is sure to claim a special place in your cookbook library. Praise for The Blue Chair Jam Cookbook "A complete and exquisite guide to making jam and marmalade at home. In addition to sharing 100+ recipes, Saunders walks you step-by-step through the process with in-depth explanations as well as photos of the various steps so you see exactly what each phase looks like." — Epicurious " Blue Chair could well become the jam maker's quintessential reference book." —SFGate.com "Rachel Saunders . . . is quite possibly the high priestess of jam making. [ The Blue Chair Jam Cookbook ] . . . belongs in the kitchen of anyone interested in keeping their pantry stocked with delicious and unique fruit preserves. And Rachel's instructions are so thorough and clear, even beginners are assured success." —The Splendid Table's "Weeknight Kitchen" newsletter |
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Make a meal out of almost anything. Stop shopping and start cooking what you have. Your pantry's possibilities are endless. Milk Street will help you transform whatever you already have into bright, bold meals from around the world.  Got a can of chickpeas? It can become anything from a quick hummus to a curry spiked with sweet carrots, from a garlicky chickpea soup to a bowl of crispy canned beans with lemon and scallions.  Or grab that can of tomatoes from the back of the cabinet. It can become spicy one-pot pasta all'arrabbiata, chilaquiles rojos, a rich shakshuka with poached eggs or a chicken and tortilla soup. Turn to the refrigerator, where eggs and leftover vegetables are the start of cheesy migas, a Spanish tortilla with potato chips or a quick fried rice. Chicken breasts or thighs from the freezer become Hungarian chicken paprikash or hearty chicken salad with green tahini. Cooks in Amalfi, Italy, taught us to turn a wedge of Parmesan and lemons on the counter into a light yet flavorful pesto. And that's just the start. Desserts, too, come together easily with ingredients everyone keeps on hand.  These 225 recipes begin with the most common ingredients in your kitchen, but they provide more than a lesson in practicality. They teach an improvisational, creative way to cook.  That's when cooking becomes an adventure.  |
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JAMES BEARD AWARD WINNER • IACP AWARD WINNER • NEW YORK TIMES BESTSELLER • A dynamic, authoritative sourdough baking bible for those looking to build confidence in the craft with a wide range of foolproof recipes, from pan loaves to pizza to doughnuts, by the beloved blogger and resident bread baker at Food52 “Maurizio Leo has given all bread-heads, whether newbies or experienced bakers, the ideal gift.”—Peter Reinhart, author of The Bread Baker’s Apprentice and host of Pizza Quest ONE OF SAVEUR 'S BEST COOKBOOKS OF THE YEAR Maurizio Leo’s blog The Perfect Loaf is the go-to destination on the internet for beginner sourdough bakers. He now brings his impeccably detailed techniques, foolproof recipes, and generous teaching style to a groundbreaking debut cookbook that delves into the absolute fundamentals of sourdough—plus the tools and confidence to explore beyond.   Recipes cover flavorful, crowd-pleasing favorites: Essential freeform loaves: Simple Sourdough, Rosemary & Olive Oil, Extra-Sour Sourdough, Cranberry & Walnut, Demi Baguettes Pan loaves: Everyday Sandwich Bread, Naturally Leavened Brioche, German Whole Rye, Honey Whole Wheat Sandwich Bread Pizza and flatbread: Roman-Style Pan Pizza, Focaccia, Naan, Flour Tortillas, Pita Buns, rolls, and more: Soft Dinner Rolls, Potato Buns, Ciabatta Rolls, English Muffins, Bagels Sweets: Weekend Cinnamon Rolls, Italian Doughnuts, Summer Fruit Sourdough Crostata, Banana Bread, Cinnamon Babka   Beginner bakers will have their hands held the entire way, with troubleshooting sections and numerous sidebars answering almost every question they may have—like how to store a sourdough starter long-term, how bakers’ percentages actually work, and a visual guide to common “bread fails” and how to remedy them. Seasoned bakers will relish deep dives into the science behind baking processes and expert information on how to build their “baker’s intuition” and level up by experimenting with hydration, ingredient ratios, freshly milled grains, and specialty flours. Whether you're new to bread baking or a pro, The Perfect Loaf will be your indispensable guide in the kitchen. |
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Eater's 20 Best Cookbooks Spring 2025 From culinary creator, lifestyle expert, and award-winning fashion designer Peter Som, a stunning cookbook of 100 recipes with unique and creative flavor combinations, paying homage to his identity, heritage, and family. For Peter Som, nothing is quite as satisfying as the moment when everyone is gathered around the table and platters of food are set down for everyone to dig into together. In Family Style, Peter pays homage to his identity and heritage, with more than 100 powerfully flavorful recipes for breakfasts, dinners, desserts, and more—all unfussy, comforting, and creative. Perfect for an everyday meal at home, yet sophisticated, elegant, and visually stunning to impress any guest. At the heart of each of the 100 recipes in Family Style are imaginative and personally unique flavor combinations. There are beloved nods to his grandma’s Cantonese flavor profiles, his mom’s deep love of French food, his Bay Area upbringing, and desserts that are “not too sweet”—the highest compliment in his family—and more, with recipes including: Burnt Miso Cinnamon ToastCrispy Deviled Tea EggsRadicchio and Fennel Salad with Creamy Miso Maple VinaigretteRoasted Carrots with Gochujang Honey ButterCacio e Pepe Sticky Rice with EggHoisin Honey Roast ChickenChar Siu Bacon CheeseburgerChickpea BourguignonLychee Lime Pavlova A reflection of Peter’s signature sensibility, Family Style is a beautiful and joyful invitation to celebrate with the flavors of his life.  |
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Juste à temps pour la rentrée, voici le tant attendu toisième tome de Boîte à lunch! Motivée par les milliers de parents qui se sont procuré mes deux livres précédents, je suis heureuse de vous revenir avec 85 nouvelles recettes. Ne contenant ni arachides ni noix, elles sont tout aussi simples, ludiques et nutritives que celles que vous aimez déjà . Je suis Mélanie Magnan, nutritionniste en pédiatrie, fondatrice de l’entreprise Nutrimini et maman de deux garçons qui sont ma source de motivation. Ayant à coeur d’alléger le quotidien des familles, je vous présente cette fois une multitude de trucs et d’astuces qui vous aideront à optimiser votre routine familiale, notamment des guides faciles à utiliser ainsi qu’un aide mémoire de style pictogramme à imprimer et à découper. J’ajoute une autre belle nouveauté à ce dernier tome : une section consacrée exclusivement aux enfants ! J’y explique comment déguster les aliments et j’y présente quelques faits intéressants qui devraient piquer leur curiosité. Mon but ? Créer une ouverture aux nouveaux aliments, et ce, dans le plaisir. J’ai aussi prévu des endroits où ils pourront annoter les recettes, griffonner leurs idées et créer leur propre album culinaire. Bref, ce livre se veut un espace d’expression où la créativité des enfants pourra s’épanouir pleinement ! Avec ce troisième tome, je suis fière d’affirmer que vous aurez tous les outils en main pour réaliser des lunchs nourrissants, savoureux et amusants, façon Nutrimini ! |
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New York Times Bestseller A delicious collection of classic, midwestern family recipes updated with modern spins and ingredients—from one of Instagram’s favorite farmers, Kaleb Wyse. When Kaleb Wyse started documenting his daily life on his farm in Iowa, he didn’t think many people would take notice or even care. After all, his way of life is simple, guided by the seasons—he spends his days gardening, preserving, baking, and cooking, a rhythm not all that different from that of his parents, grandparents, and even great-grandparents who worked the land before him. But it turns out that people from all over the country (and even the world) connected with Kaleb’s simple, back-to-basics way of living, and fell in love with his hearty, homestyle cooking. From casseroles to biscuits, his recipes hit the sweet spot of nostalgia for some—and are a breath of fresh air for others. In his debut cookbook, Kaleb shares his midwestern family recipes, updated for the way we eat today: Overnight French Toast Stick CasseroleCornmeal Pancakes with Blackberry SauceRoasted Pork Tenderloin with Spiced Apricot GlazeCaesar Roasted Brussels SproutsRoasted Zucchini, Dill, and Feta DipHoney Dijon Three Bean SaladRhubarb Custard Pie Bars From breakfasts and main courses to side dishes and desserts, the timeless food in this cookbook will appeal to every generation. Kaleb’s philosophy behind his recipes is simple: the dishes must be reminiscent of those prepared by his mom, grandmas, or even great-grandmas; the ingredients have to be readily available in his southeastern Iowa grocery stores (meaning that they’d be available for pretty much anyone else); and the end result needs to be no-nonsense and taste amazing. This delightful cookbook is a reminder that it’s ok to slow down and keep it simple in the kitchen—the result with Kaleb’s recipes will always be comforting, classic, and delicious. |
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Cook Once, Eat All Week is a revolutionary way to get a delicious, healthy, and affordable dinner on the table FAST. Author Cassy Joy Garcia will walk you through this tried-and-true method and show you how batch-cooking a few basic components can give you an entire week’s worth of dinners with minimal time and effort. Have you ever tried a meal prep plan before and gotten so excited about having your cooking for the week done ahead of time, only to find yourself totally exhausted after a full day in the kitchen, shocked by your grocery bill, and tired of the same leftovers by Tuesday? Cassy Joy Garcia had been there, too. As a mom, business owner, and Nutrition Consultant, she needed to get a healthy, affordable, and tasty dinner on the table fast every night, and she knew there had to be a better way to do it. She finally cracked the code when she discovered that by batch-cooking a protein, starch, and vegetable each week she could easily assemble three fresh, diverse meals in minimal time. After years of her readers asking her for better meal prep strategies and easy recipes, she released 4 weeks of recipes on her blog, Fed and Fit. Since then, tens of thousands of people have made and raved about the series and begged for more! In this book, you’ll find 26 weeks of affordable, healthy, delicious meals that your family will love eating, and a chapter full of bonus 20-minute meals. Optional Instant Pot and slow cooker instructions are included to get you even more time back in your week. With a Real Food foundation, the weeks in this book aim to support dietary approaches that cover gluten-free, dairy-free, Paleo, low-carb, egg-free, kid-friendly, and more. Three simple ingredients like shredded pork, potatoes, and cabbage are turned into these three easy-to-assemble meals: Honey Mustard Pork Sheet Pan Dinner,  Enchiladas Verde Casserole, and Sloppy Joe Stuffed Potatoes. This book is a must-have for anyone looking for a REAL solution to help them eat healthfully while also saving time and money and loving what they are eating. |
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Winner of a 2023 IACP Cookbook Award and the Golden Poppy Book Award in the Glenn Goldman Cooking category Six California Kitchens is the quintessential California cookbook, with farm-to-table recipes and stories from Sally Schmitt, the pioneering female chef and original founder of the French Laundry. "Schmitt, the founder of California’s famed French Laundry restaurant, reflects on the food that defined her life, in this sumptuous collection of recipes and tales from the kitchens that inspired them. [...] Fans of Alice Waters won’t want to miss this delectable page-turner."—Publishers Weekly Sally Schmitt opened The French Laundry in Yountville in 1978 and designed her menus around local, seasonal ingredients—a novel concept at the time. In this soon-to-be-classic cookbook, Sally Schmitt takes us through the six kitchens where she learned to cook, honed her skills, and spent her working life. Six California Kitchens weaves her remarkable story with 115 recipes that distill the ethos of Northern California cooking into simple, delicious dishes, plus evocative imagery, historic ephemera, and cooking wisdom. With gorgeous food and sense-of-place photography, this is a masterful, story-rich cookbook for home and aspiring chefs who cook locally and seasonally, food historians, fans of wine country, and anyone who wants to bring the spirit of Northern California home with them. CALIFORNIA CONNECTION: This is a California cookbook from a native Californian chef, who founded one of the most well-known and revered restaurants in California (and in the world). The book was written, photographed, and designed by members of Sally's family. PERSON OF NOTE: Sally Schmitt is the great unsung hero of California cuisine, a pioneer of the farm-to-table movement, and original founder of the French Laundry restaurant in Napa Valley. This book celebrates a respected, reputable chef and shares a collection of her best recipes from a lifetime of cooking. COMPELLING PACKAGE: This book is full of evocative images of Napa Valley, rustic kitchens, and the rugged California coastline. With lifestyle photography that offers a peek into the history of Northern California and its food revolution, this book will appeal to readers with its lovely design and package—but they'll stay for the inspiring story and approachable recipes. Perfect for: • Home cooks who cook locally and seasonally, who live in California, or who enjoy California cuisine • Foodies who collect regional cookbooks rich with history and visuals • People who bought Twelve Recipes, Zuni , and Gjelina • Fans of the French Laundry and Alice Waters |
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Who has time to cook? Between Monday night soccer practice and Wednesday night music lessons, family life can be very hectic. After working all day, driving the kids around town and running all your errands, finding the time to whip together a home cooked meal may seem like a daunting task. But stop and take a deep breath. Meals at home are possible. Whether you are on-the-run or busy at home, slow cookers provide a simple alternative to hours of work in the kitchen. This book contains 25 delicious slow cooker recipes with mouth-watering photos and easy instructions without sweating it in the kitchen. Make it and forget it. Every recipe in this book can be prepared in less than 30 minutes, so you can make your meal, set your slow-cooker, and leave it until dinner time. You’ll find a wide assortment of meals you might not have imagined your slow-cooker could even create. From soups and stews, to sandwiches, to roasted meat dishes, it’s never been easier to make a healthful, yet flavorful meal for the whole family. Cook with confidence knowing that each of these slow cooker recipes has passed the Better Homes and Gardens Test Kitchen standard, which means each recipe is practical, reliable and meets our high standard of taste appeal. |
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This comprehensive Instant Pot cookbook shows home chefs how to get the most out of their miracle kitchen appliance. Everyone from Ruth Reichl to top food bloggers rave about the Instant Pot's efficiency, convenience, and affordability. Now this officially licensed, full-color cookbook helps you master its seemingly endless possibilities. Instant Pot Miracle covers all the functions of the Instant Pot with recipes for every occasion, from everyday staples to surprising new dishes. You'll find more than 175 recipes including delicious soups and stews, vegetable mains and sides, jams and yogurts—even an entire cheesecake. This must-have cookbook is the perfect companion to the best-selling kitchen appliance to come along in decades. |
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How to Brew is the definitive guide to making quality beers at home. Whether you want simple, sure-fire instructions for making your first beer, or you’re a seasoned homebrewer working with all-grain batches, this book has something for you. John Palmer adeptly covers the full range of brewing possibilities—accurately, clearly and simply. From ingredients and methods to recipes and equipment for brewing beer at home, How to Brew is loaded with valuable information on brewing techniques and recipe formulation. A perennial best seller since the release of the third edition in 2006, How to Brew, is a must-have to update every new and seasoned brewer’s library. This completely revised and updated edition includes: • More emphasis on the “top six priorities”: sanitation, fermentation temperature control, yeast management, the boil, good recipes, and water. • Five new chapters covering malting and brewing, strong beers, fruit beers, sour beers, and adjusting water for style. • All other chapters revised and expanded: • Expanded and updated charts, graphs, equations, and visuals. • Expanded information on using beer kits. • Thorough revision of mashing and lautering chapters: • Expanded tables of recommended times and temperatures for single-infusion, multiple-step, and decoction mashing. • Complete discussion of first wort gravity as a function of water to grist ratio. • Complete revision of infusion and decoction equations. • Revised and updated information on managing your fermentation: • Yeast pitching and starters. • Yeast starter growth factors. • Yeast and the maturation cycle. • And much more! |
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New York Times Bestseller Named one of the Best Cookbooks of the Year by the  Chicago Tribune, New York Times, Boston Globe, San Francisco Chronicle, Atlanta Journal-Constitution, Houston Chronicle, Esquire, GQ, Eater , and more Named one of the Best Cookbooks to Give as Gifts by  Food & Wine, Bon Appétit, Esquire, Field & Stream, New York Magazine’s The Strategist, The Daily Beast, Eater, Vogue, Business Insider, GQ, Epicurious , and more “An indispensable manual for home cooks and pro chefs.” — Wired At Noma—four times named the world’s best restaurant—every dish includes some form of fermentation, whether it’s a bright hit of vinegar, a deeply savory miso, an electrifying drop of garum, or the sweet intensity of black garlic. Fermentation is one of the foundations behind Noma’s extraordinary flavor profiles. Now René Redzepi, chef and co-owner of Noma, and David Zilber, the chef who runs the restaurant’s acclaimed fermentation lab, share never-before-revealed techniques to creating Noma’s extensive pantry of ferments. And they do so with a book conceived specifically to share their knowledge and techniques with home cooks. With more than 500 step-by-step photographs and illustrations, and with every recipe approachably written and meticulously tested, The Noma Guide to Fermentation takes readers far beyond the typical kimchi and sauerkraut to include koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and black fruits and vegetables. And—perhaps even more important—it shows how to use these game-changing pantry ingredients in more than 100 original recipes. Fermentation is already building as the most significant new direction in food (and health). With The Noma Guide to Fermentation , it’s about to be taken to a whole new level. |
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Discover How Easy It Is To Cook Mouth Watering Slow Cooker Recipes For The Perfect meal! This Book Will Teach You Step-By-Step on How Easy It Is To Make Delicious Slow Cooker Recipes  Serve Your Guests Mouth-Watering Slow Cooker Recipes From Around The World.  Click The "BUY" Button To Start Making Your First Restaurant Quality Slow Cooker Recipe.  You'll Find The Following Benefits in This Slow Cooker Recipes Cookbook...  => Each slow cooker recipe in this cookbook is easy to prepare with step-by-step instructions.  => Each slow cooker Recipe is accompanied with captivating, beautiful and coloured picture of the final dish.  => Step-by-Step directions for preparing each of the crock pot recipes that makes the whole process much easier and quicker.  => This slow cooker recipe cookbook comes with linked tables of content which makes finding your favorite slow cooker easy.  Download this book today and start cooking...  |
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INSTANT NEW YORK TIMES  BESTSELLER • JAMES BEARD AWARD FINALIST • "Literally... the most beautiful cookbook I have ever seen. It is  stunning ." —Drew Barrymore Join actress, activist, and New York Times bestselling author Pamela Anderson on a deeply personal culinary journey that harmonizes style, compassion, and the pleasures of plant-based cooking—"a gift to all families" ( Booklist )   In a career spanning fame and activism, Pamela Anderson has ventured from a humble upbringing to the forefront of Hollywood—and has always been a passionate cook and gardener. Now, she invites you into her kitchen to share 80 delicious recipes that nourish the soul.   This cookbook began as a box of recipe cards: a housewarming gift for her sons inspired by homegrown traditions and world travel. It grew to become her gift to you, showing how romantic, comforting, and indulgent it can be to cook only with vegetables.   At Pamela’s down-to-earth fairy kingdom on Vancouver Island, you’ll join her on the dock for chicory dandelion coffee and whipped cranberry porridge , for picnics in the forest with a green goddess mason jar salad and tomato galette , and at the dinner table for her anti-inflammatory lentil soup , minty pea-potato pierogis , and more.   She also shares her love affair with bread, from maple-glazed cinnamon rolls to rustic sourdough loaves and fougasse dipped in herby pistou , alongside insights into life, love, entertaining guests, and preserving nature’s bounty. |
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AS SEEN ON TV As featured on ITV's 'Inside the Ritz' series 'When you look at the dishes in this book, the photographs - it's beyond beautiful. You wouldn't need to cook a thing. You could just flick through these pages - it is a proper feast for the eyes.' - Graham Norton 'As sumptuous as Williams's exquisite cooking, this is a magnificent volume. And a fitting tribute to one of the world's great restaurants. The recipes aren't simple but this is one of those books to immerse yourself in. Five-star brilliance.' - Tom Parker Bowles, Mail on Sunday 'Less a classic cookbook than a contemporary guide to gracious living... Subdividing its contents into four seasons, each is introed with a classic cocktail, and there are contributions from The Ritz's stellar staff. But really this is Williams's show, a masterclass in munificence...' - British GQ 'A real tour de force ... Definitely the stand-out recipe book of the year for me.' - The Caterer 'John Williams's food at the Piccadilly institution is revered. Now it has brought out the cookbook so you can recreate the magic at home.' - ES Magazine 'Part technical recipe book, part memoir. There are Williams's memories of growing up in South Shields, the son of a trawlerman, who accompanied his mother on shopping trips to the butcher and developed a precocious taste for tripe and Jersey Royals. As for the recipes, certain classics are within the range of the dinner-party cook (salt-baked celeriac, for instance, or venison Wellington).' - Telegraph 'A work of art, full of recipes exactly as they are made in the Ritz kitchen, beautifully photographed by John Carey. Marvel at the sheer amount of work and skill that goes into each dish, the processes and the perfectionism - and maybe start with the recipe for scones on page 112.' - hot-dinners.com '... As an exemplar of classic and timeless dishes, it is an invaluable book that lets the reader peer behind the screen of one of the capital's most enduring institutions. For Williams' anecdote on the eating habits of the late Margaret Thatcher, it is worth the cover price alone.' - Big Hospitality 'Distinctive cookbook... This upscale offering is wholly in keeping with its subject: elegant, carefully studied, and more aspirational than practical.' - Publishers Weekly The Ritz: The Quintessential Cookbook is the first book to celebrate recipes of the dishes served today, at lunch and at dinner. The book features 100 delicious recipes, such as Roast scallops bergamot & avocado, Saddle of lamb belle époque and Grand Marnier Soufflé, and is divided into the four seasons: spring, summer, autumn and winter. The recipes reflect the glorious opulence and celebratory ambience of The Ritz; seasonal dishes of fish, shellfish, meat, poultry and game. Desserts include pastries, mousses, ice creams and spectacular, perfectly-risen soufflés. There are recipes that are simple and others for the more ambitious cook, plus helpful tips to guide you at home. Along the way, John Williams shares his culinary philosophy and expertise. For any cook who has wondered how they do it at The Ritz, this book will provide the answers. There will be plenty of entertaining tales about the hotel and unique glimpses of London's finest kitchen beneath ground. |
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Since its first publication in 1938, Larousse Gastronomique has been an unparalleled resource. In one volume, it presents the history of foods, eating, and restaurants; cooking terms; techniques from elementary to advanced; a review of basic ingredients with advice on recognizing, buying, storing, and using them; biographies of important culinary figures; and recommendations for cooking nearly everything. The new edition, the first since 1988, expands the book’s scope from classic continental cuisine to include the contemporary global table, appealing to a whole new audience of internationally conscious cooks. Larousse Gastronomique is still the last word on béchamel and béarnaise, Brillat-Savarin and Bordeaux, but now it is also the go-to source on biryani and bok choy, bruschetta and Bhutan rice. Larousse Gastronomique is rich with classic and classic-to-be recipes, new ingredients, new terms and techniques, as well as explanations of current food legislation, labeling, and technology. User-friendly design elements create a whole new Larousse for a new generation of food lovers. |
