Cookbooks, Food & Wine - Books

Do You Know the Muffin Pan?

Amy Fazio’s debut book, Do You Know the Muffin Pan , is a collection of creative, easy-to-make recipes using that tried-and-true kitchen staple: the muffin pan. No longer just for muffins and cupcakes, the muffin pan is great for creating crowd-pleasing appetizers, delicious side dishes, and even perfectly portion-controlled dinners. Some fan favorite recipes include: • Eggs Benedict casserole cups • Salami boats with antipasto salad • Mini fish tacos with creamy jalapeño sauce • Chicken enchilada stacks • Strawberry pretzel cheesecake bites This cookbook will showcase over one hundred ways to cook and create in the muffin pan. Many of the recipes include notes on cooking in different-size pans, tips for freezing, and instructions on substituting a variety of ingredients to satisfy even the pickiest eaters. Whether you already love your muffin pan or plan on dusting off an old one, Do You Know the Muffin Pan is sure to become a family favorite. Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.

The Armchair James Beard

A timeless and insightful volume of essays—with more than 130 recipes—by the master of American cuisine The Armchair James Beard showcases the many roles of America’s first celebrity chef: teacher, culinary alchemist, restaurant reviewer, occasional dieter, visionary, and gourmand. Collected by Beard’s longtime friend and colleague John Ferrone, each essay resonates with impassioned opinions and a distinctly American voice. Beard takes us on a journey from his childhood in Portland, Oregon, to his dining and cooking experiences around the world. These reminiscences, paired with more than 130 recipes, provide an intimate portrait of a lifetime spent studying, preparing, and enjoying food. Beard fondly recalls his father’s homemade breakfast sausage seasoned with thyme and pepper; bouillabaisse made from fresh fish in the South of France; and a large, buttery baked potato aboard the Northern Pacific railroad on one of his many cross-country trips. Rich with tales of meals shared with family and old friends, Beard ponders not just the importance of what we eat, but how food brings us together, and the role it can play in our memories. Heartfelt, enlightening, and often humorous, these memoir-like selections are an inspiring addition to any culinary collection.

Simply Jamie

THE NEW YORK TIMES BESTSELLER This edition has been adapted for the US market. In five knockout chapters covering Midweek Meals, Weekend Wins, Reliable Roasting Pans, Pantry Love and Delicious Desserts, Jamie has produced a cookbook that will fit seamlessly into your life . Simply Jamie exists to inspire you to get cooking – it’s full of delicious, achievable recipes you’ll love to make. Whatever your needs, you can trust that these tried and tested recipes will slot right into the rhythms of your week – from 20-minute-to-table dishes and no-time-to-shop pantry rescues to weekend wins that create smart leftover ideas , meaning mealtimes are simple in the days that follow. Recipes include: Jarred Pepper Pasta Roasted Veg with Camembert Fondue Batch-It-Up Bolognese Gochujang Chicken Noodle Bake 8 Cool Ways With Salmon Smash Burger Spicy Paneer & Veg Squash Bake Pantry Raid Fishcakes Hot & Crispy Ice Cream Parcel Epic Sticky Toffee Pudding This is a book about inspiration and bringing joy back into the kitchen.

5 Ingredients

NEW YORK TIMES BESTSELLER Jamie Oliver--one of the bestselling cookbook authors of all time--is back with a bang. Focusing on incredible combinations of just five ingredients, he's created 130 brand-new recipes that you can cook up at home, any day of the week. From salads, pasta, chicken, and fish to exciting ways with vegetables, rice and noodles, beef, pork, and lamb, plus a bonus chapter of sweet treats, Jamie's got all the bases covered. This is about maximum flavor with minimum fuss, lots of nutritious options, and loads of epic inspiration. This edition has been adapted for US market.

The Good Fork Cookbook

“A wonderful collection of warming recipes and stories perfect for the multicultural way we eat, entertain, and live today.” —Anita Lo, Michelin-starred chef and author of Solo For more than 10 years, The Good Fork has been one of Brooklyn’s favorite restaurants. It’s a neighborhood spot that offers a rare treat in the crowded, slick New York food scene: a restaurant that feels like home. Chef Sohui Kim and her husband live down the block, blurring the lines between their kitchen at home and the restaurant kitchen. The Good Fork Cookbook is packed with Kim’s recipes for flavorful, globally inspired cuisine that a home cook can make any night of the week. Her influences and techniques range from French and Italian to American and Korean, but every dish is comforting, unfussy: Pork Dumplings; Korean-Style Steak and Eggs with Kimchee Rice and Fried Eggs; Buttermilk Fried Chicken and Waffles; and more. The Good Fork Cookbook shares the recipes that made The Good Fork Brooklyn’s favorite mom-and-pop shop. “I believe that deep down inside, every American cook wants to cultivate the delicate touch, thoughtful spirit, and audacious flavors found in Sohui’s cooking. Her distinctive style of combining Korean traditions with contemporary American flavors in such a personal way makes her cooking, her restaurants, and now her cookbook a reference point for all that is good in our food world today.” —Michael Anthony, James Beard Award-winning chef, Gramercy Tavern “With this book, you can—at last!—re-create Sohui’s incredibly flavorful, soulful, and comforting food in an actual home.” —Michelle Williams, actor

Koreaworld: A Cookbook

A vibrant exploration of Korean cuisine, both in Korea and in Koreatowns around the globe, with more than 75 bold, flavor-packed recipes and stunning photography from the New York Time s bestselling authors of Koreatown . “The wide range of modern Korean food is on display in this fascinating book that is as electric, sumptuous, and diverse as the cuisine it portrays.”—Edward Lee, chef and author of Bourbon Land A BEST COOKBOOK OF THE YEAR: The New York Times, The Boston Globe, Los Angeles Times, Food & Wine, Eater, Wired Join chef Deuki Hong and journalist Matt Rodbard as they take an insider’s look at the exciting evolution of Korean food through stories of chefs and home cooks, as well as recipes that are shaping modern Korean cuisine, including sweet-spicy barbecue, creative rice and seafood dishes, flavor-bombed stews, and KPOP-fueled street food. In Koreatown , Deuki and Matt explored the foods of Korean American communities across the United States. Now with Koreaworld , they show how Korean cuisine today is nothing less than an international culinary revolution, from the ancient plant-based cooking of famed Buddhist monk-chefs to modern charred-greens rice rolls and pork-stuffed fried peppers. Koreaworld takes readers into the bustling metropolis of Seoul, where the modern-day barbecue scene is pushing into new territory with recipes like Smoked Giant Short Ribs cooked over hay and where the city’s third-wave coffee culture is exploding. Deuki and Matt also visit Jeju Island, where seafood dishes like Jeju Whole Fried Smashed Rock Fish rule supreme, and they explore the plant-based temple cuisine found in the rural province of Jeolla-do, with dishes such as Cold Broccoli Salad with Ssamjang Mayo . The tour continues with late-night food adventures in Los Angeles and stops in the kitchens of innovative chefs from New York City to Portland who are putting modern spins on Korean classics with dishes like Rice and Ginseng–Stuffed Roast Chicken , Grilled Kimchi Wedge Salad , Kkaennip Pesto , and Pineapple Kimchi Fried Rice . Filled with recipes, stories, and conversations of Korean food’s global evolution, Koreaworld is essential reading for anyone curious about the future of food.

The How Not to Diet Cookbook

From Michael Greger, M.D., FACLM, the author of the New York Times bestseller How Not to Die, comes a four-color, fully illustrated cookbook that shares the science of long-term weight-loss success. Dr. Michael Greger founded the viral website Nutritionfacts.org with the aim to educate the public about what healthy eating looks like and connect them with a community through food-related podcasts, videos, and blogs. Since then, Nutritionfacts.org has grown and so has Dr. Greger's platform. How Not to Die and The How Not to Die Cookbook were instant hits, and now he's back with a new book about mindful dieting—how to eat well, lose, and keep unwanted weight off in a healthy, accessible way that's not so much a diet as it is a lifestyle. Greger offers readers delicious yet healthy options that allow them to ditch the idea of "dieting" altogether. As outlined in his book How Not to Diet , Greger believes that identifying the twenty-one weight-loss accelerators in our bodies and incorporating new, cutting-edge medical discoveries are integral in putting an end to the all-consuming activity of counting calories and getting involved in expensive juice cleanses and Weight Watchers schemes. The How Not to Diet Cookbook is primed to be a revolutionary new addition to the cookbook industry: incredibly effective and designed for everyone looking to make changes to their dietary habits to improve their quality of life, weight loss notwithstanding.

Easy Wok Cookbook

Chinese food in a flash—88 easy, tasty wok recipes that sizzle It's time to toss the takeout menu and start stir-frying like a seasoned master chef. The Easy Wok Cookbook gives you everything you need to get started, including dozens of delicious Chinese dishes, simple instructions, troubleshooting tips and tricks, and more. From flavorful Kung Pao Chicken to crispy Sesame Beef, this authentic Chinese wok cookbook is sure to tantalize your taste buds without breaking your budget—or your patience. Rock your wok with confidence at home with expert tips, including a step-by-step guide to achieving stir-fry success. Welcome to your new Asian-inspired cooking adventure! The Easy Wok Cookbook has it all: 88 Classic and creative recipes —Discover how to stir-fry, steam, and simmer a delectable mix of traditional Chinese foods, American Chinese takeout favorites, and Chinese fusion dishes. Doable dishes —Save time and money with these easy wok cookbook recipes that can be made in under 30 minutes, under $10, or with 5 ingredients or less. Essential extras —Learn what to look for when choosing a new wok, cleaning and seasoning your wok, and what ingredients to keep stocked in your pantry for effortless wok meals any night of the week. Take the guesswork out of what's for dinner and enjoy sizzlin' success with the Easy Wok Cookbook .

Spice

From a James Beard award winning chef, “a thousand and one nights worth of cooking. . . . Sortun’s recipes are as seamless as her food.” — Los Angeles Times On a trip to Turkey, chef Ana Sortun fell in love with the food and learned the traditions of Turkish cooking from local women. Inspired beyond measure, Sortun opened her own restaurant in Cambridge, Massachusetts, the award–winning Oleana, where she creates her own interpretations of dishes incorporating the incredible array of delicious spices and herbs used in eastern regions of the Mediterranean. In this gorgeously photographed book, Sortun shows readers how to use spices to create wonderful dishes at home. She reveals how the artful use of spices and herbs rather than fat and cream is key to the full, rich flavors of Mediterranean cuisine — and the way it leaves you feeling satisfied afterward. The book is organized by spice, detailing the ways certain spices complement one another and how they flavor other foods and creating in home cooks a kind of sense-memory that allows for a more intuitive use of spice in their own dishes. The more than one hundred tantalizing spice categories and recipes include:Beef Shish Kabobs with Sumac Onions and Parsley ButterChickpea and Potato Terrine Stuffed with Pine Nuts, Spinach, Onion, and TahiniCrispy Lemon Chicken with Za’atarGolden Gazpacho with CondimentsFried Haloumi Cheese with Pear and Spiced Dates Absolutely alive with spices and herbs, Ana Sortun’s recipes will inspire foodies everywhere. “A warm and evocative cookbook filled with enticing recipes.” —Clifford A. Wright, James Beard award–winning author of A Mediterranean Feast

Plant to Plate

‘ What I really like about Gaz is his combination of great cooking skills and an inspiring love of the vegetables he grows. ’ – Rick Stein A few years ago, at his rural home in the Welsh countryside, Gaz Oakley planted a kitchen garden with the aim of utilising plants to their full potential. Inspired by his thriving veg and fruit plot, the 100 vibrant and versatile recipes within this book celebrate the bountiful produce nature has to offer. Focusing on accessible ingredients like carrots, beetroot, cabbage, onions, tomatoes, apples and pears, Gaz has created a medley of seasonal, delicious dishes that showcase these crops at their best. With recipes including Strawberry and Lavender Welsh Cakes for a spin on a classic, savoury Stuffed Harissa Onions, and gorgeous Tomato, Thyme and Almond Upside Down Cake, there is something for every season and every taste. Revealing the beauty of the passing seasons and the magic feeling that comes alongside harvesting and cooking your own food, Plant to Plate will inspire you to make the most of fresh produce and perhaps take inspiration for your very own veg patch.

The Vegan Chinese Kitchen

JAMES BEARD AWARD WINNER • IACP AWARD WINNER • 100+ fresh, plant-based, umami-packed recipes that show the range of traditional and modern Chinese vegan cuisine from the creator of The Plant-Based Wok . ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: The Washington Post, Simply Recipes ONE OF THE BEST COOKBOOKS OF THE YEAR: The New York Times, Saveur, Vice, Epicurious, Library Journal When Hannah Che decided to become a vegan, she worried that it would separate her from the traditions and food that her Chinese family celebrated. But that was before she learned about zhai cai, the plant-based Chinese cuisine that emphasizes umami-rich ingredients and can be traced back over centuries to Buddhist temple kitchens. In The Vegan Chinese Kitchen , through gorgeous photography, stories, and recipes, Hannah Che shows us the magic of this highly developed and creative tradition in which nearly every dish in the Chinese repertoire can be replicated in a meatless way, such as Blistered Dry-Fried String Beans or Sweet and Sour Tofu. You’ll also find recipes that are naturally plant-based and as irresistible as they are nourishing, such as flaky scallion pancakes, corn stir-fried with peppers and pine nuts, or pea shoots braised in a velvety mushroom broth made with sesame-oil roux. This book will delight vegans, vegetarians, and omnivores alike, inviting you to explore a whole world of flavors and ingredients.

So Easy So Good

INSTANT NEW YORK TIMES BESTSELLER With expert advice and flavorful recipes, dietitian and creator of Nutrition by Kylie transforms healthy eating into something simple and approachable—taking the stress out of nutrition and putting confidence in your hands. Registered dietitian and social media star Kylie Sakaida, a.k.a. @NutritionbyKylie, knows how difficult it can be to keep track of the confusing and often conflicting information about nutrition we are barraged with online. Kylie began posting videos on social media to cut through the noise and offer easy-to-understand and relatable evidence-based advice. Now, millions of people trust and follow her for realistic nutrition tips and delicious recipes. In this beautiful, comprehensive cookbook, Kylie has collected her best nutrition tips along with both fan-favorite and brand-new recipes. Whether you want to change your eating habits and mindset or are just looking for a healthy dinner recipe, So Easy So Good has you covered. Kylie simplifies complex concepts through simple lists, charts, and sidebars. Her recipes and tips emphasize a healthy, balanced mix of protein, carbs, healthy fats, and fiber so you can feel nourished and satisfied. Many of Kylie’s recipes are inspired by the Asian flavors from her upbringing. Some recipes are designed to minimize prep time by using frozen veggies and nutrient-dense convenience foods, while others can be frozen in advance and reheated within minutes for a quick meal. So Easy So Good is packed with simple, accessible, and nutritional advice throughout, but it’s recipes like Matcha Chia Parfaits, Sriracha Honey Tofu Bowls, Chicken Ranch Naan Pizzas, Thai Fish Curry, and even sweets like Tahini Chocolate Brownies, that will have you coming back to the book again and again.

Bistro Cooking

Bistro is warm. Bistro is family. Bistro is simple, hearty, generous cuisine-robust soups and country omelets, wine-scented stews and bubbling gratins, and desserts from a grandmother's kitchen. Researched and written by Patricia Wells, author of The Food Lover's Guide to Paris and The Food Lover's Guide to France, together with over 220,000 copies in print, here is a celebration of the no-nonsense, inexpensive, soul-satisfying cuisine of the neighborhood restaurants of France. BISTRO COOKING contains over 200 scrumptious bistro recipes made lighter and quicker for the way we cook today. Warm Poached Sausage with Potato Salad. Benoit's Mussel Soup. Guy Savoy's Fall Leg of Lamb. Beef Stew with Wild Mushrooms and Orange, Chicken Basquaise, Pasta with Lemon, Ham, and Black Olives, L'Ami Louis' Potato Cake, Provencal Roast Tomatoes, Pears in Red Wine, and Golden Cream and Apple Tart. Throughout, lively notes and sidebars capture the world of bistro owners in the kitchen, les grands chefs, and more. Selection of the Book-of-the-Month Club. Winner of the 1989 IACP Seagram Food and Beverage Award. Over 166,000 copies in print.

Easy Everyday Mediterranean Diet Cookbook

125 all-new, easy, affordable, and delicious recipes from the bestselling authors of The 30-Minute Mediterranean Diet Cookbook . Fresh off the success of their first cookbook, The 30-Minute Mediterranean Diet Cookbook , authors Deanna Segrave-Daly, RD and Serena Ball, MS, RD, present their newest collection of 125 healthful and delicious recipes based on the Mediterranean lifestyle. Forget about fad diets and the latest trends—this book features recipes for pasta, whole grains, roasted vegetables, hearty breads dipped in olive oil, and more, all of which can be made in 30 minutes or less, and some in just twenty minutes. The recipes are budget friendly too, for anyone with a family to feed, and there are healthy kitchen hacks throughout for saving time in the kitchen. Most of the recipes are easily adaptable for gluten-free, dairy-free, egg-free, nut-free, and vegetarian lifestyles, and just like the authors’ bestselling first book, the recipes are impeccably tested by a registered dietician, and they taste great too—Greek Zucchini Pita Nachos, Broccoli-Cheese Risotto, Artichoke Cheese Strata, and more. “Deanna and Serena’s recipes are healthful and vibrant, but above all delicious. You will be amazed at how much they pack a flavor punch.” —Michael Solomonov, Chef and Co-owner of Zahav “Deanna’s and Serena’s newest cookbook is bursting with enticing recipes that are quick to fix. As a chef and dietitian, I love the foods featuring a Mediterranean diet lifestyle from a flavor and nutrition standpoint—and these recipes deliciously marry both of those concepts.” —Jackie Newgent, RDN, culinary nutritionist, award-winning cookbook writer and author of The Clean & Simple Diabetes Cookbook

The Complete Tofu Cookbook

This comprehensive cookbook presents the limitless, multi-cuisine possibilities of tofu in a wide range of delectable, plant-based recipes. Featuring a robust collection of more than 170 recipes from all over the world, Tofu makes the case for the ingredient as a culinary “blank page” much like white rice or pasta—and a boon for flavor and culinary techniques of all types. Using spices, condiments, sauces, and herbs, these recipes reveal how tofu can be an inexhaustible source of culinary diversity. Spanning Japanese-style Grilled Tofu with Miso to Lemongrass Tofu from Vietnam; Tofu a la Bolognese from Italy to Spicy Tofu with Peanuts from China; this informative cookbook and guide offers a multicultural road map to creating delicious plant-based meals. Along with the enticing array of recipes, this collection features one hundred full-color photographs, prep and cook time tips, diet designations, and a handy reference to the different types and uses of tofu—making it a definitive volume for all skill levels.

Kalaya's Southern Thai Kitchen: A Cookbook

Bring the bold, spicy, beautiful world of Southern Thai cooking to your kitchen through recipes and stories from the James Beard Award–winning chef of Kalaya, as featured on Netflix’s Chef’s Table . “Nok’s Thai cuisine embodies everything she’s gone through and everything she’s worked for, which means that her dishes are vibrant, personal, and full of flavor. . . . It’s clear everything she does is from the heart, and that certainly includes her cooking.”—Mike Solomonov, on Nok Suntaranon for the TIME 100 Most Influential People of 2025 Growing up in the tropical region of Southern Thailand, Nok Suntaranon helped her mother pound the fresh curry pastes she would sell at their local market. But decades later, after making a life in the United States, she returned home and saw that the food had become watered-down—sweeter and more geared toward a tourist’s palate. Her life mission became clear: to preserve the flavors of Southern Thai food as she remembers them and to show American home cooks how delicious, intricately flavored, and doable Thai cooking is. This is the cuisine of her homeland, both balanced and fiery, rustic or refined. From peppery fish sauce-garlic Hat Yai fried chicken to an extra-fresh, extra-herbal green curry to a celebratory turmeric sticky rice with savory coconut shrimp topping, this is Thai food as you’ve probably never seen it. With easy-to-follow instructions, beginner-friendly tips, suggested recipe pairings, and stunning on-location photography, Kalaya’s Southern Thai Kitchen allows all cooks to bring a piece of Thailand into their kitchens.

Sheila Lukins All Around the World Cookbook

A culinary genius who helped change the way America eats, Sheila Lukins is the cook behind the phenomenal success of The Silver Palate Cookbooks and The New Basics Cookbook , with over 5 million copies in print. Now Sheila embarks on her first solo journey, visiting 33 countries on a cooks tour of cuisines, ingredients, and tastes. The result is pure alchemy--a new kind of American cookbook that reinterprets the best of the worlds food in 450 dazzling, original recipes. In addition, there are new wines to discover, menus to experiment with, ingredients to learn, spice cabinets to raid--and travelogues to savor. Main selection of the Book-of-the-Month Club's HomeStyle Books and Better Homes & Gardens Family Book Service; and selection of the Quality Paperback Book Club.

New England Clam Shack Cookbook

Part travelogue, part cookbook, this colorful collection captures the unique charm of New England’s seafood cuisine. Brooke Dojny takes you on a tour of family-owned and -operated clam shacks from Connecticut to Maine and offers dozens of simple recipes for rich and buttery lobster, fried clams, creamy chowders, and much more. Whether you’re looking to plan a tasty weekend road trip up the coast or host a backyard lobster bake, you’ll find everything you need in this deliciously salty collection.

Food IQ

WINNER OF THE 2023 IACP COOKBOOK AWARD (FOOD ISSUES AND MATTERS) In the spirit of books like Salt, Fat, Acid, Heat and Food Lab, an informative, entertaining, and essential guide to taking your kitchen smarts to a higher level—from two food world professionals (a chef and a writer). A Publishers Weekly bestseller and one of the top cookbooks of 2022 (Food & Wine, The Sporkful, CBS Saturday Morning, Today Show). When food writer Matt Rodbard met chef Daniel Holzman while covering the opening of his restaurant, The Meatball Shop, on New York's Lower East Side, it was a match made in questions. More than a decade later, the pair have remained steadfast friends—they write a popular column together, and talk, text, and DM about food constantly. Now, in Food IQ, they're sharing their passion and deep curiosity for home cooking, and the food world zeitgeist, with everyone. Featuring 100 essential cooking questions and answers, Food IQ includes recipes and instructions for a variety of dishes that utilize a wide range of ingredients and methods. Holzman and Rodbard provide essential information every home cook needs on a variety of cooking fundamentals, including: Why does pasta always taste better in a restaurant? (The key to a perfect sauce is not pasta water, but a critical step involving . . . emulsification.) When is it okay to cook with frozen vegetables? (Deep breath. It's very much OK, but only with certain types.) What is baker's math, and why is it the secret to perfect pastry every time? (It uses the weight of flour as the constant and . . . we have a handy chart for you.) Rodbard and Holzman also offer dozens of delicious recipes, such as Oyakodon--Chicken and Eggs Poached in Sweet Soy Sauce Dashi, The Cast Iron Quesadilla That Will Change the Way You Quesadilla, and 40 Minute Red Sauce. Throughout this culinary reference guide and cookbook readers can expect to find both wisdom and wit, as well as stunning photos and illustrations, and illuminating conversations with notable chefs, writers, and food professionals such as Ina Garten, Roy Choi, Eric Ripert, Helen Rosner, Thérèse Nelson, Priya Krishna, and Claire Saffitz. From grilling to sous vide, handmade pasta to canned fish, and deconstructing everything from salt and olive oil to organic produce and natural wine, Food IQ is a one-stop shop for foodies and home cooks, from novices to the most-adventurous culinarians. You don't know what you don't know.

The Tahini Table

Use this versatile sesame superfood in everything from dips to desserts: “Delicious recipes that will become staples in your culinary arsenal.” —Alon Shaya, James Beard Award winner for Best Chef and Best New Restaurant Tahini is much more than one of the building blocks of hummus. Made from pressed roasted sesame seeds, it’s a healthy, vegan, dairy-free, gluten-free, and low-sugar superfood rich in Omega fatty acids, protein, and calcium. Although tahini’s historical roots are in the Middle East, Amy Zitelman—cofounder of Soom Foods, the brand named best tahini by New York magazine—goes beyond borders in these one hundred recipes that range from dips to desserts. This “cult condiment” is mild enough to step in as an inspiring replacement for the eggs, cheese, mayo, and cream called for in recipes that American home cooks are making for their families every day. The Tahini Table provides tahini hacks for reimagined American classics, including vegan “queso,” eggless mayonnaise, and gluten-free brownies. From Tahini Chicken Schnitzel to Chocolate Halvah French Toast to Tahini Flan, Zitelman incorporates tahini into everyday home cooking in delicious and unexpected ways. With beautiful color photos, contributions from top restaurant chefs, and easy substitutions for a variety of diets, The Tahini Table shows that tahini is a must-have pantry staple. “With helpful cooking tips and a wide range of recipes, this is a cheerful, user-friendly, and never pretentious ode to tahini.” — Publishers Weekly

Umma

New York Times bestseller Learn Korean cooking alongside social media star Sarah Ahn as her umma passes down 100+ family recipes and decades' worth of kitchen wisdom. Sarah Ahn’s viral food videos of her and her mom have captivated millions of viewers with their behind-the-scenes look at Korean cooking and multigenerational home life. This collaboration is now a must-have cookbook blending the emotional intimacy of Crying in H Mart with practical culinary advice from Nam Soon’s lifetime of kitchen experience. The recipes are framed by mother-daughter conversations that are funny, profound, and universally relatable—plus all the food is backed by the recipe-testing power of America’s Test Kitchen. Thorough ingredient guide: Walk through a Korean grocery store with a Korean umma for in-depth guidance on what pantry ingredients and fresh produce and protein to buy. Recipes both traditional and contemporary: Learn to make everything from simple banchan, a variety of kimchi, and foundational stews to an assortment of yasik (midnight snacks) and inventive desserts. Kitchen wisdom from mother to daughter: Shared confidences open a window onto a level of family intimacy rarely seen in cookbooks. The Ahns understand that when generations come together in the kitchen, so much is shared: not only food, but also knowledge, advice, family history, and love.

Nopalito

Winner of the 2018 James Beard Foundation Cookbook Award in "International" category Finalist for the 2018 International Association of Culinary Professionals (IACP) Book Awards A collection of 100 recipes for regional Mexican food from the popular San Francisco restaurant. The true spirit, roots, and flavors of regional Mexican cooking—from Puebla, Mexico City, Michoacán, the Yucatán, and beyond--come alive in this cookbook from Gonzalo Guzman, head chef at San Francisco restaurant Nopalito. Inspired by food straight from the sea and the land, Guzman transforms simple ingredients, such as masa and chiles, into bright and flavor-packed dishes. The book includes fundamental techniques of Mexican cuisine, insights into Mexican food and culture, and favorite recipes from Nopalito such as Crispy Red Quesadillas with Braised Pork and Pork Rinds; Toasted Corn with Crema, Ground Chile, and Queso Fresco; Tamales with Red Spiced Sunflower Seed Mole; and Salsa-Dipped Griddled Chorizo and Potato Sandwiches. Capped off by recipes for cocktails, aqua frescas, paletas, churros, and flan— Nopalito is your gateway to Mexico by way of California. This is a cookbook to be read, savored, and cooked from every night.

Little Beach Street Bakery

In the bestselling tradition of Jojo Moyes and Jennifer Weiner, New York Times bestselling author Jenny Colgan's moving, funny, and unforgettable novel Little Beach Street Bakery tells the story of a heartbroken young woman who turns a new page in her life ... by becoming a baker in the town of Cornwall. A quiet seaside resort. An abandoned shop. A small flat. This is what awaits Polly Waterford when she arrives at the Cornish coast, fleeing a ruined relationship. To keep her mind off her troubles, Polly throws herself into her favorite hobby: making bread. But her relaxing weekend diversion quickly develops into a passion. As she pours her emotions into kneading and pounding the dough, each loaf becomes better than the last. Soon, Polly is working her magic with nuts and seeds, chocolate and sugar, and the local honey—courtesy of a handsome beekeeper. Packed with laughter and emotion, Little Beach Street Bakery is the story of how one woman discovered bright new life where she least expected—a heartwarming, mouthwatering modern-day Chocolat that has already become a massive international bestseller. Includes 7 Recipes!

The Silver Palate Cookbook

James Beard Awards Cookbook Hall of Fame: “This is the book that changed the way America cooks.” —Barbara Kafka, New York Times –bestselling author of Roasting: A Simple Art The Silver Palate Cookbook is the beloved classic that brings a new passion for food and entertaining into American homes. Its 350 flawlessly seasoned, standout dishes make every occasion special, and its recipes, featuring vibrant, pure ingredients, are a pleasure to cook. Brimming with kitchen wisdom, cooking tips, information about domestic and imported ingredients, menus, quotes, and lore, this timeless book feels as fresh and exciting as the day it was first published. Fall in love with cooking all over again! This special anniversary edition is enriched with full-color photographs throughout. “A wonderful cookbook. How nice to have a beautifully illustrated version of it.” —Martha Stewart

Huckleberry

“Filled with entertaining behind-the-scenes stories and technical tips . . . this cookbook will thrill meticulous bakers and Huckleberry's devotees” ( Library Journal ). “Everything in generosity” is the motto of Zoe Nathan, the big-hearted baker behind Santa Monica’s favorite neighborhood bakery and breakfast spot, Huckleberry Bakery & Café. This irresistible cookbook collects more than 115 of Huckleberry’s recipes and more than 150 color photographs, including how-to sequences for mastering basics such as flaky dough and lining a cake pan. Huckleberry’s recipes span from sweet (rustic cakes, muffins, and scones) to savory (hot cereals, biscuits, and quiche). True to the healthful spirit of Los Angeles, these recipes feature whole-grain flours, sesame and flax seeds, fresh fruits and vegetables, natural sugars, and gluten-free and vegan options—and they always lead with deliciousness. For bakers and all-day brunchers, Huckleberry will become the cookbook to reach for whenever the craving for big flavor strikes.

Shred Happens: So Easy, So Good

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.

Jacques Pépin New Complete Techniques

The “concise, informative, indispensable” work by the grand master of cooking skills and methods—now completely revised and updated (Anthony Bourdain). For decades, Jacques Pépin has set the standard for culinary greatness and mastery of French cuisine—ever since his seminal works on kitchen how-tos, La Méthode and La Technique , hit the shelves in the seventies. Now Pépin revisits the works that made him a household name in a completely revised and updated edition of his classic book. Filled with thousands of photographs demonstrating techniques; new advice and tips; and hundreds of recipes ranging from simple to sublime, this is the must-have manual for any kitchen aficionado. Pépin offers step-by-step instructions on every aspect of cooking, including: learning basics, such as how to use knives correctly and how to cut a flawless julienne;conquering classic recipes, such as crêpes suzette and hollandaise sauce;creating whimsical and elegant decorations, such as olive rabbits and tomato flowers;tackling inventive ways of becoming a culinary superstar, such as turning an old refrigerator into a makeshift smoker;and much more. No matter the recipe or skill, Pépin has time-tested instructions on how to do it like the pros—and Jacques Pépin New Complete Techniques brings all of the master chef’s secrets into one easy-to-use guide, guaranteed to please any palate, wow any guest, and turn any home cook into a gastronomic expert.

Taco Night

The Mexican food favorite gets a night all its own with recipes from Chicken Taco Nachos to Baja-Style Beer-Battered Fish Tacos and Beans & Greens Tacos. Taco night! Music to the ears of busy parents and hungry kids. From a wide variety of fillings, toppings, salsas and side dishes, this book covers it all. It even shows you how to make your own tortillas. Beautifully designed with gorgeous photos, Taco Night includes meat, seafood, and vegetarian variations. Ancho Short Rib Tacos with Pickled Red Onions, Breakfast Soft Tacos, Chipotle Turkey Tacos with Refried Beans, Grilled Halibut Tacos, Shrimp Tostadas with Beans & Guacamole, and Fried Avocado Tacos with Tomato-Jalapeño Salad are some of the stand-out recipes that will give your meals a south-of-the-border kick.

Honey & Co.

After falling in love through their shared passion for food, Itamar Srulovich and Sarit Packer launched Honey & Co. , one of London's hottest new restaurants, in 2012. Since opening the doors, they have created exquisite dishes, delectable menus, and an atmosphere that's as warm, inviting, and exotic as the food they serve. Recipes include spreads and dips, exquisitely balanced salads, one-pan dishes, simple fragrant soups, rich Persian entrees, the tagines of North Africa, the Sofritos of Jerusalem, and the herb-infused stews of Iran. Honey & Co. brings the flavors of the Middle East to life in a wholly accessible way, certain to entice and satisfy in equal measure. " Honey & Co. 's food -- taking its cue from generations of dedicated home cooks -- captures everything that is generous, hearty, and delicious in the Middle East."-Yotam Ottolenghi

Anything's Pastable

A BEST COOKBOOK OF THE YEAR: Wired, Food & Wine, Epicurious, & Esquire Winner, 2025 Libby Award for Best Cookbook of the Year The innovative James Beard Award–winning podcaster who changed the way you think about pasta shapes with his invention of the viral sensation cascatelli now does the same for pasta sauces in this fun and charmingly obsessive cookbook, which includes a foreword from bestselling author J. Kenji López-Alt. When Sporkful podcast host Dan Pashman launched cascatelli, a new pasta shape he invented that he designed to hold tons of sauce, stay on the fork, and be incredibly satisfying to bite into, it went viral and was named one of TIME Magazine’s Best Inventions of the Year. VICE called him "a modern pasta legend." But as Dan was flooded with pictures of what people were making with his pasta, he was disappointed to see how limited the dishes were: tomato sauce, meat sauce, mac and cheese, over and over. A few party animals made pesto. So Dan set out to revolutionize people’s conceptions of pasta sauces, just as he did with pasta shapes. He traveled across Italy and worked with an all-star team of recipe developers in the US to create a new kind of pasta sauce cookbook for people bored with the old standbys. That’s why there’s no 3-hour marinara recipe or fresh pasta made from scratch in this book. No photos of nonnas caked in flour or the hills of Tuscany. Instead it’s time to show the world—Anything’s Pastable. Here you’ll enjoy dishes inspired by a range of ingredients and cuisines: Kimchi CarbonaraCacio e Pepe e Chili CrispKeema BologneseMapo Tofu CascatelliShakshuka and ShellsSmoked Cheddar and Chicken Manicotti “Enchiladas”Linguine with Miso Clam SauceShrimp and Andouille Mac and Cheese Lesser-known Italian pasta dishes with a twist: Spaghetti all’Assassina (spicy pasta pan fried until charred and crispy crunchy)Ciceri e Tria (chewy fresh pasta with crispy fried pasta in a light chickpea broth)Cavatelli with Roasted Artichokes and Preserved LemonCreste di Gallo with Fava Beans and Dandelion GreensPasta Frittata Fun and delicious concoctions that may—or may not—be how they do it in Italy: Spinach Artichoke Dip Lasagna PinwheelsPasta Pizza (the “crust” is fettucine fused together)Roman Cafeteria Hot Dog Pasta Salad with Canned Veggies With an incredible array of recipes, Dan showcases the limitless pastabilities when you really know how to use your noodle.

Islas

Food & Wine Best Cookbooks of 2024 • Bon Appetit Best Cookbooks of 2024 An intimate reflection on tropical island cooking's bold flavors and big stories, with 125 recipes, from celebrated food writer Von Diaz. The islands spanning the Indian, Atlantic, and Pacific Oceans are remarkable places, sharing dozens of ingredients and cooking techniques, including marinating, pickling and fermentation, braising and stewing, frying, grilling and smoking, and steaming and in-ground roasting. Bold flavors drip from the edges of each dish with tastes that represent stories of resistance, persistence, and wisdom passed down from generation to generation. This narrative cookbook by writer, documentary producer, and author Von Diaz travels across oceans and nations to uplift the shared ancestral cooking techniques of these islands in more than 125 recipes, including intimate profiles of the historical context of each technique, stories from islanders, and step-by-step guides for recreating them at home. Recipes include: Coco Bread from JamaicaArroz con Jueyes (Stewed Crab Rice) from Puerto RicoMasikita (Papaya-Marinated Beef Skewers) from MadagascarBebek Betutu (Roasted Duck in Banana Leaf) from Indonesia Lechon Kawali (Crispy Fried Pork Belly) from the Philippines Bright citrus and vinegars, verdant herbs, slow-cooked and smoky grilled meats, fresh seafood, aromatic rice, and earthy root vegetables: These flavors, found in the meals and recipes across these island nations pair remarkably well together, despite distance and cultural differences. The ingredients and deep-rooted cooking techniques in each of these recipes typify the harmonious, synchronous spirit found in each culture's unique cuisines. Even amid environmental chaos and food insecurity, islanders cook in ways that are soul nourishing and flavorful. Islas is about preserving the wisdom, values, and resilience of the people who live in some of the most volatile, vulnerable places on this planet. Each recipe, an archive of strategies for persistence, creativity, and ingenuity, provides a path for cooking delicious food. But above all, these stories and recipes acknowledge that cooking delicious food for others is always a selfless act. AN AUTHENTIC DEEP DIVE INTO UNDERREPRESENTED FOODWAYS: Amid environmental chaos and food insecurity, and with limited ingredients, islanders cook in ways that are soul nourishing and emphasize flavor. This book expertly and authentically presents the diverse recipes and techniques of the islands of the Indian, Atlantic, and Pacific Oceans. DETAILED RECIPES AND FULL-COLOR PHOTOGRAPHS: Each of the techniques and recipes are paired with lots of how-tos and step-by-step guides, including key historical and scientific background to help you master these delicious recipes—from quick pickles to soups, stews, and barbecues—at home. EXPERT AUTHOR AND A LEADING VOICE: Von Diaz is a celebrated author and seasoned food researcher who has dedicated her life to bringing forth unique food stories and the people behind them. Perfect for:Anyone interested in learning more about AAPI cooking and cuisineA great hostess gift or self-purchase for those who enjoy entertaining and exploring food cultures around the worldAn educational and practical resource for sustainable cooking enthusiasts Special occasion, holiday, or birthday present for foodies and cookbook collectors Those who enjoy Salt, Fat, Acid, Heat; Coconut & Sambal; Cook Real Hawai'i; and Ottolenghi cookbooks

Pie for Everyone

In Pie for Everyone , New York’s beloved Petee’s Pie Company serves up more than 80 recipes for the best pies you can make at home. “Armed with its recipes, you’ll be able to make pie for vegans, gluten avoiders, lard fanciers, whole-grain purists and butter-crust traditionalists. The last group will be especially happy.” — New York Times Petra (Petee) Paredez shares her personal repertoire of impeccable baking techniques that have made her pie shops, Petee’s Pie Company and Petee’s Café, New York darlings. At the heart of it all, the goal is simple—a tender, flaky crust and perfectly balanced filling—and this cookbook leads the way with easy-to-follow, step-by-step guidance. Recipes include: Strawberry-Rhubarb Pie Key Lime Meringue Pie Chicken Pot Pie Vegan Pumpkin Pie Chocolate Cream Pie A champion of locally sourced ingredients, Paredez features some of the best farms and producers in profiles throughout the book, inspiring us to seek out the very best ingredients for our pies wherever we may live. Filled with vibrant photography and recipes for just about every pie imaginable, from fruit and custard to cream and even savory, Pie for Everyone invites us to share in the magic and endless appeal of pie.

Chez Panisse Café Cookbook

The multiple James Beard Award–winning chef shares recipes from her popular café, blending Mediterranean flavor with California style & fresh ingredients. Located above the more formal Chez Panisse Restaurant, the Café is a bustling neighborhood bistro where guests needn’t reserve far in advance and can choose from the ever-changing à la carte menu. It’s the place where Alice Waters’s inventive chefs cook in a more impromptu and earthy vein, drawing on the healthful, low-tech traditions of the cuisines of such Mediterranean regions as Catalonia, Campania, and Provence, while improvising and experimenting with the best products of Chez Panisse’s own regional network of small farms and producers . In the Chez Panisse Café Cookbook, the follow-up to the award-winning Chez Panisse Vegetables , Alice and her team of talented cooks offer more than 140 of the café’s best recipes—some that have been on the menu since the day café opened and others freshly reinvented with the honesty and ingenuity that have made Chez Panisse so famous. In addition to irresistible recipes, the Chez Panisse Café Cookbook is filled with chapter-opening essays on the relationships Alice has cultivated with the farmers, foragers, and purveyors—most of them within an hour’s drive of Berkeley—who make it possible for Chez Panisse to boast that nearly all food is locally grown, certifiably organic, and sustainably grown and harvested. Alice encourages her chefs and cookbook readers alike to decide what to cook only after visiting the farmer’s market or produce stand. Then we can all fully appreciate the advantages of eating according to season—fresh spring lamb in late March, ripe tomato salads in late summer, Comice pear crisps in autumn. This book begins with a chapter of inspired vegetable recipes, from a vivid salad of avocados and beets to elegant Morel Mushroom Toasts to straightforward side dishes of Spicy Broccoli Raab and Garlicky Kale. The Chapter on eggs and cheese includes two of the café’s most famous dishes, a garden lettuce salad with baked goat cheese and the Crostata di Perrella, the café’s version of a calzone. Later chapters focus on fish and shellfish, beef, pork, lamb, and poultry, each offering its share of delightful dishes. You’ll find recipes for curing your own pancetta, for simple grills and succulent braises, and for the definitive simple roast chicken—as well as sumptuous truffled chicken breasts. Finally, the pastry cooks of Chez Panisse serve forth a chapter of uncomplicated sweets, including Apricot Bread Pudding, Chocolate Almond Cookies, and Wood Oven-baked Figs with Raspberries. Gorgeously designed and illustrated throughout with colored block prints by David Lance Goines, Chez Panisse Café Cookbook is destined to become an indispensable classic. Fans of Alice Waters’s restaurant and café will be thrilled to discover the recipes that keep them returning for more. Loyal readers of her earlier cookbooks will delight in this latest collection of time-tested, deceptively simple recipes. And anyone who loves pure, vibrant, delicious fare made from the finest ingredients will be honored to add these new recipes to their repertoire.

The Wishbone Kitchen Cookbook

NEW YORK TIMES BESTSELLER • Learn to cook, host, and eat like a private chef with 100 recipes from Meredith Hayden of Wishbone Kitchen. Inspired by years working as a chef in New York City and the Hamptons, as well as her childhood summers on Nantucket, Meredith Hayden makes food that is both unfussy and elegant—often with a touch of whimsy. In The Wishbone Kitchen Cookbook, Meredith teaches you to cook like a professional hostess (and have fun while doing it). This is the kind of food to celebrate every season of life; the kind of cooking you don’t start until you’ve made yourself a drink first. Recipes range from 20-minute meals to show-stopping centerpieces, all fit for your next dinner party. Here you’ll find big salads ( Blueberry BBQ Grilled Chicken Salad ) and sharable sammies (the Ultimate Italian ); there are your starters, your grazers, your chatting-with-friends snackers like Hot Crab Dip and Really Good Guac . Serve the Pink Lemon Pasta when friends come over after work or pack up the Farro Broccoli Salad for lunch the next day. Snack on an Heirloom Tomato Galette and veg out on Asparagus Fries with Feta . Your authority on all things seafood, Meredith shows you the easiest way to break down a lobster so that you can use it in a number of recipes like the Lobster Avocado Salad and Wok Lobster . Or how to shuck oysters so you can enjoy them grilled or with a yuzu kosho mignonette. Throw your own Nantucket Clam Bake , why not? With sharp, witty commentary, themed menus, and gorgeous imagery, The Wishbone Kitchen Cookbook will inspire you to rediscover the joy in cooking, romanticize your grocery hauls, and find any excuse to celebrate with friends and family.

The Woks of Life

JAMES BEARD AWARD NOMINEE • NEW YORK TIMES AND USA TODAY BESTSELLER • IACP AWARD FINALIST • PUBLISHERS WEEKLY STARRED REVIEW • “ The Woks of Life did something miraculous: It reconnected me to my love of Chinese food and showed me how simple it is to make my favorite dishes myself.”—KEVIN KWAN, author of Crazy Rich Asians The family behind the acclaimed blog The Woks of Life shares 100 of their favorite home-cooked and restaurant-style Chinese recipes in ”a very special book” (J. Kenji López-Alt, author of The Food Lab and The Wok ) ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: San Francisco Chronicle, Simply Recipes ONE OF THE BEST COOKBOOKS OF THE YEAR: The New York Times, Food & Wine, NPR, Smithsonian Magazine, Delish, Epicurious This is the story of a family as told through food. Judy, the mom, speaks to traditional Chinese dishes and cultural backstory. Bill, the dad, worked in his family’s Chinese restaurants and will walk you through how to make a glorious Cantonese Roast Duck. Daughters Sarah and Kaitlin have your vegetable-forward and one-dish recipes covered—put them all together and you have the first cookbook from the funny and poignant family behind the popular blog The Woks of Life . In addition to recipes for Mini Char Siu Bao, Spicy Beef Biang Biang Noodles, Cantonese Pork Belly Fried Rice, and Salt-and-Pepper Fried Oyster Mushrooms, there are also helpful tips and tricks throughout, including an elaborate rundown of the Chinese pantry, explanations of essential tools (including the all-important wok), and insight on game-changing Chinese cooking secrets like how to “velvet” meat to make it extra tender and juicy. Whether you’re new to Chinese cooking or if your pantry is always stocked with bean paste and chili oil, you’ll find lots of inspiration and trustworthy recipes that will become a part of your family story, too.

Made in Spain

Americans have fallen in love with Spanish food in recent years, and no one has done more to play matchmaker than the award-winning chef José Andrés. In this irresistible companion volume to his public television show Made in Spain, José reminds us—in the most alluring and delicious way—that the food of his native Spain is as varied and inventive as any of the world’s great cuisines. To prove it, José takes us on a flavorful tour of his beloved homeland, from Andalucía to Aragón. Along the way, he shares recipes that reflect not just local traditions but also the heart and soul of Spain’s distinctive cooking. In the Basque Country, we discover great fish dishes and the haute cuisine of some of the finest restaurants in the world. In Cantabria, famous for its dairy products, we find wonderful artisanal cheeses. In Valencia, we learn why the secret to unforgettable paella is all in the rice. And in Castilla La Mancha, José shows us the land of the great Don Quixote, where a magical flower produces precious saffron. The dishes of Made in Spain show the diversity of Spanish cooking today as it is prepared in homes and restaurants from north to south—from casual soups and sandwiches to soul-warming dishes of long-simmered beans and artfully composed salads. Many dishes showcase the fine Spanish products that are now widely available across America. Many more are prepared with the regular ingredients available in any good supermarket. With more than one hundred simple, straightforward recipes that beautifully capture the flavors and essence of Spanish cooking, Made in Spain is an indispensable addition to any cookbook collection.

Smokin' with Myron Mixon

The winningest man in barbecause shares the secrets of his success. Rule number one? Keep it simple. In the world of competitive barbecue, nobody’s won more prize money, more trophies, or more adulation than Myron Mixon. And he comes by it honestly: From the time he was old enough to stoke a pit, Mixon learned the art of barbecue at his father’s side. He grew up to expand his parent’s sauce business, Jack’s Old South, and in the process became the leader of the winningest team in competitive barbecue. It’s Mixon’s combination of killer instinct and killer recipes that has led him to three world championships and more than 180 grand championships and made him the breakout star of TLC’s BBQ Pitmasters. Now, for the first time, Mixon’s stepping out from behind his rig to teach you how he does it. Rule number one: People always try to overthink barbecue and make it complicated. Don’t do it! Mixon will show you how you can apply his “keep it simple” mantra in your own backyard. He’ll take you to the front lines of barbecue and teach you how to turn out ’cue like a seasoned pro. You’ll learn to cook like Mixon does when he’s on the road competing and when he’s at home, with great tips on • the basics, from choosing the right wood to getting the best smoker or grill • the formulas for the marinades, rubs, injections, and sauces you’ll need • the perfect ways to cook up hog, ribs, brisket, and chicken, including Mixon’s famous Cupcake Chicken Mixon shares more than 75 of his award-winning recipes—including one for the most sinful burger you’ll ever eat—and advice that will end any anxiety over cooking times and temps and change your backyard barbecues forever. He also fills you in on how he rose to the top of the competitive barbecue universe and his secrets for succulent success. Complete with mouth-watering photos, Smokin’ with Myron Mixon will fire you up for a tasty time.

RecipeTin Eats Dinner: 150 Recipes for Fast, Everyday Meals

NEW YORK TIMES BESTSELLER! This instant classic from popular website RecipeTin Eats features nearly 400 pages of foolproof recipes, full-color photographs, and links (just follow the QR code) to step-by-step videos for every delicious dish. "It’s one of those books that you can’t even flick through without getting almost unbearably hungry: cosy comfort is offered on every page; basic (in the sense that it welcomes the novice) but never boring." -- Nigella Lawson Millions of people around the world open Nagi Maehashi’s digital “recipe tin” every day to discover new meals and cooking inspiration. In RecipeTin Eats Dinner: 150 Recipes for Fast Everyday Meals, she brings us the ultimate curation of new and favorite dishes—from comfort food (yes, cheese galore), to fast and easy food for weeknights, twists on Mexican, French, and Italian classics, hearty dinner salads, Asian soups and noodles, and more. Sauces, sides, and sweet endings pair perfectly with dozens of selections. And the invaluable chapter,“What Do I Do With a Piece of . . .” makes cooking protein from your fridge—whether it’s chicken, steak, or salmon—effortless. With gorgeous photography, and readily available ingredients and instructions written specifically for the North American kitchen, this is a must-have for everyone from beginners to expert cooks. After all, we all need dinner!

Simple Sous Vide

“Will send home cooks on an adventure . . . most certainly a handy resource for new beginners looking for a basic cooking guide to using the sous vide.” — Booklist Sous vide is the hottest new kitchen technique, with immersion circulators selling for as little as $65 at Home Depot. Once the exclusive domain of high-end chefs, sous vide is now accessible to any home cook with a desire for perfectly cooked, scientifically calibrated cuisine. Most of the sous vide books on the cookbook shelf are very high-end, with complicated recipes using obscure ingredients. Simple Sous Vide offers 200 recipes for meals home cooks will actually want to make, like BBQ-Style Pulled Pork, Garlic-Herb Strip Steak, and Glazed Rainbow Carrots, using common ingredients found in any supermarket.

Miso, Tempeh, Natto & Other Tasty Ferments

Best-selling fermentation authors Kirsten and Christopher Shockey explore a whole new realm of probiotic superfoods with Miso, Tempeh, Natto & Other Tasty Ferments . This in-depth handbook offers accessible, step-by-step techniques for fermenting beans and grains in the home kitchen. The Shockeys expand beyond the basic components of traditionally Asian protein-rich ferments to include not only soybeans and wheat, but also chickpeas, black-eyed peas, lentils, barley, sorghum, millet, quinoa, and oats. Their ferments feature creative combinations such as ancient grains tempeh, hazelnut–cocoa nib tempeh, millet koji, sea island red pea miso, and heirloom cranberry bean miso. Once the ferments are mastered, there are more than 50 additional recipes for using them in condiments, dishes, and desserts including natto polenta, Thai marinated tempeh, and chocolate miso babka. For enthusiasts enthralled by the flavor possibilities and the health benefits of fermenting, this book opens up a new world of possibilities. This publication conforms to the EPUB Accessibility specification at WCAG 2.0 Level AA.

The Elements of Pizza

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.

Judgment of Paris

The only reporter present at the mythic Paris Tasting of 1976 for the first time introduces the eccentric American winemakers and records the tremendous aftershocks of this historic event that changed forever the world of wine. The Paris Tasting of 1976 will forever be remembered as the landmark event that transformed the wine industry. At this legendary contest—a blind tasting—a panel of top French wine experts shocked the industry by choosing unknown California wines over France’s best. George M. Taber, the only reporter present, recounts this seminal contest and its far-reaching effects, focusing on three gifted unknowns behind the winning wines: a college lecturer, a real estate lawyer, and a Yugoslavian immigrant. With unique access to the main players and a contagious passion for his subject, Taber renders this historic event and its tremendous aftershocks—repositioning the industry and sparking a golden age for viticulture across the globe. With an eclectic cast of characters and magnificent settings, Judgment of Paris is an illuminating tale and a story of the entrepreneurial spirit of the new world conquering the old.

The Tassajara Bread Book

“The bible for bread baking”—a favorite among renowned chefs and novice bakers alike—now updated for a new generation ( The Washington Post ) Beloved by professional and at-home bakers for decades, this indispensable bread making guide is the perfect book for new bakers building their skills or for those looking to expand their repertoire. In this deluxe edition, the same gentle, clear instructions and wonderful recipes created by the then-head cook at Tassajara Zen Mountain Center in California are now presented in a new paperback format with an updated interior design. Edward Espe Brown’s easy-to-follow instructions for a variety of yeasted breads, sourdough breads, quick breads, pastries, and desserts will teach you about the baking process and turn you into a bread making expert. “A baking Zen priest after [our] own heart!” — O, The Oprah Magazine

Zoë Bakes Cookies

NEW YORK TIMES BESTSELLER • The expert baker and author behind Zoë Bakes Cakes and Zoë Bakes on the Magnolia Network takes us through her life with 75 cookies and bars from her Vermont roots and Midwestern living. “A magical book for every cookie lover.”—Dorie Greenspan, James Beard Award–winning and New York Times bestselling author There are countless ways to make a cookie. Whether it’s thin and crispy or soft and cakey, everyone has a different version they crave. In Zoë Bakes Cookies , Zoë François shares the classic cookie recipes every home baker wants to master and adds in some personal favorites from different eras in her life. She takes you through recipes from her hippie days in Vermont, with Ultra-Peanut Butter Cookies and Coconut Oatmeal Raisin Cookies . You get a chance to step into Bubbe and Granny’s kitchens, where Zoë has adapted their recipes like Lemon Lavender Shortbread Cookies and Chocolate Caramel Matzo . You'll find old favorites from her college cookie cart days, with recipes like Zoë's Perfect Chocolate Chip Cookies and Smash Cookies . She has you covered beyond cookies as well, with Blueberry Gooey Butter Bars and Cocoa Nutella Brownies —you’ll have plenty to bring to your next potluck or holiday cookie swap. With her easy-to-follow recipes, Zoë shows you how to make delicious cookies that touch on nostalgia while also helping you alter them to fit your ideal cookie needs today.

Vegetable of the Day

Spectacular seasonal vegetable recipes for every day of the year that will leave you wondering why you don’t eat more of them. Bursting with color, texture, and flavor, vegetables reflect the changing seasons better than any other type of food. Enjoy dishes like new potatoes with peas or grilled artichokes with lemon aioli in spring. Have some golden corn fritters or puffy corn soufflés, sautéed or grilled red and yellow sweet peppers, and tomatoes in summer. Savor winter squashes and mixed-vegetable braises in autumn. And winter is the time for Brussels sprouts with chestnuts, creamy scalloped potatoes, and braised fennel with saffron. This attractive, practical volume is broken into twelve chapters, each with a colorful monthly calendar that provides an at-a-glance view of the dishes included. You’ll find recipes for every occasion, from a weekday family supper or a summer backyard barbecue to a celebratory dinner, and that fit every schedule, from quick sautés to slow braises. Each recipe is accompanied with a note that might describe seasonings or unusual ingredients or offer serving suggestions, ideas for variations and garnishes, or other helpful tips. Many of the recipes are illustrated with full-color photographs to guide you as you cook. Packed with inspired recipes to help you get more of these nutrition superstars into your daily diet, this book will encourage you to try vegetables that you have always passed up because you didn’t know how to prepare them, and it will give you new ideas on how to cook old favorites. So, go ahead and open this year-long celebration of vegetables and start cooking.

Unbelievably Gluten-Free

All of the comfort foods you crave made gluten-free for the whole family to enjoy together. Unbelievably great fried chicken, with a golden crispy coating. Unbelievably delicious pizza crust, two ways—classic chewy, or thin and crackerlike. Unbelievably real-deal gumbo, thickened with a sweet rice flour roux. Anne Byrn serves up these and other favorite dishes, and does it by replacing wheat, barley, and rye with gluten-free ingredients. She doctors gluten-free mixes for better taste and texture (use cider vinegar and cream cheese to create rich, flaky pie crust); she stocks the fridge and pantry with flavor-boosting staples like orange juice, buttermilk, and nuts of all kinds; and she shares simple techniques for their use. Now all the dishes you love are back on the dinner table, where the gluten is gone and won’t be missed.

The Sous Vide Cookbook

Jump on the vacuum-sealed bandwagon with this guide that demystifies the French cooking technique that has taken the culinary world by storm. From one of the most trusted names in cooking comes this introduction to sous vide cooking with special sections on vacuum sealing in plastic, water immersion, and cooking times, as well as recipes for a range of dishes featuring meat, poultry, seafood, vegetables, and desserts. Sample recipes include: Steak-Frites with Rosemary Garlic Butter; Honey-Dijon Salmon with Maple-Glazed Carrots; Pork Chops with Jalapeño-Agave Nectar Salsa; Chicken Thighs with Lemon, Honey & Green Olives; Greek Lamb Chops with Minted Yogurt; Chipotle–Butternut Squash Soup; Risotto with Kale Pesto, Mozzarella & Cherry Tomatoes; Ginger Shrimp with Baby Bok Choy; and Chai-Spiced Apple Pie.

Paleo Dessert: Healthy Gluten Free Recipes for Decadent Paleo Sweets

In “Paleo Dessert: Healthy Gluten Free Recipes for Decadent Paleo Sweets” you’re about to discover how to master the world of Paleo baking in just a few easy steps! This book is without a doubt the Willy Wonka Factory of Paleo desserts because it has just a little bit of everything. I have tried to cater to every dessert lover’s palette in this book and show you just how easy it is to have mouthwatering desserts on the table without succumbing to the perilous contraband of traditional desserts. All the treats in this book are strictly Paleo, using delicious and unique combinations of ingredients to create amazing desserts for any and all occasions. And don’t for a second think you will be compromising on taste, because these desserts are without a doubt of gourmet quality. Paleo is not a life sentence to dietary drudgery. In fact, Paleo is an invitation to explore, experiment and discover joys you would never have dreamed of, tastes you would never have tried and a level of health you would never have experienced. Here Is a Preview of What You'll Learn... • Why going Paleo does not mean giving up dessert! • How to whip up Paleo cakes and cupcakes in a flash (Death by Chocolate anyone?) • How to create perfect pies and tantalizing tarts with minimal effort (How about a Banana Pie with Blueberry “Jam” Topping…) • The best way to make dairy free ice cream – yes you can even enjoy this classic dessert, guilt free (Mmm Strawberry Swirl and Fudge Pops… Yum!!) • If brownies and dessert bars are your weakness, I have that covered (Chocolate Drenched Cherry Brownies and Pumpkin Pie Dessert Bars are always winners) • Delicious and healthy cookie recipes for every occasion (Everything from The Good Health Cookie to Dark Chocolate Meltaways) • And yes – even those sinful looking Chocolate Truffles on the cover… So go on, get reading and reawaken that sweet tooth – you are guaranteed to be amazed!

COOKING LIGHT Delicious Recipes for Diabetes

More than 100 mouthwatering recipes and practical tips written with diabetics in mind Millions of people with diabetes struggle to select the right foods, prepare meals with flavor, and maintain their health. Cooking Light and the American Diabetes Association can help: With Together they've created Delicious Recipes for Diabetes , a primer on how to live and eat well to manage diabetes. Filled with ingredient tips and smart cooking advice, this Special Edition starts at the very beginning, guiding readers to feel more confident about their lifestyle and helping them make more informed decisions. Dozens of inspiring recipes for breakfast, lunch, and dinner, make it easy to prepare delicious, satisfying meals-with minimally processed, nutrient-packed Power Foods in every one. Try tempting recipes including Huevos Rancheros Soft Tacos, Raspberry and Blue Cheese Salad, even Avocado BLTs! With a handy glossary of the top 20 Power Foods for diabetes, plus beautiful full-color photographs, step-by-step recipe directions, and full nutritional information, this is the complete guide to healthy eating for anyone with diabetes.

CopyKat.com's Dining Out At Home Cookbook 2

Even more recipes for re-creating popular restaurant dishes at home! Packed with recipes for favorite entrées, appetizers, soups, salads and desserts on the menus of America’s most popular restaurants*, this book shows how to re-create mouthwatering dishes in your own kitchen. With over 200 recipes, CopyKat.com’s Dining Out at Home 2 makes it easy as pie to create at-home versions of classic restaurant dishes like: • Boston Market® Sweet Potato Casserole • Cracker Barrel Old Country Store® Chocolate Pecan Pie • IHOP® Bacon Temptation Omelets • Olive Garden® Chicken Gnocchi Soup • Starbucks™ Eggnog Latte • Cheddar’s Casual Café® Texas Cheese Fries • Outback Steakhouse® Spinach and Artichoke Dip • P.F. Chang’s China Bistro® Lettuce Wraps • Arby’s® Grilled Chicken and Pecan Salad Sandwich Find the ideal recipe for any occasion with the book’s wide range of impress-your-guest dishes, quick-and-easy treats, vegetarian options, and kid-friendly choices. You can even modify these original recreations to make them healthier while maintaining the delicious taste. Eating in has never been so fun! *No sponsorship or endorsement by these restaurants

Croquetas gourmet

Si te vuelven loco las croquetas, ¡este es tu libro! Creatividad, sabores y texturas en perfecta armonía. Una impecable fusión de ingredientes, ejecución y presentación. Así son las croquetas gourmet del genial chef Chema Soler. En este libro descubrirás el mundo croquetil en todo su esplendor: croquetas pequeñas, delicadas, crujientes por fuera y cremosas por dentro y, sobre todo, sabrosas, muy sabrosas. Encontrarás las de toda la vida con un toque diferente, pero sobre todo una selección de croquetas de autor originales, innovadoras y sorprendentes, desenfadadas, creativas y de fusión, como las de carabineros con kimchi, una explosión de cremosidad y sabor a mar con el toque picante y exótico del kimchi, las de sepia con su tinta gratinadas con alioli y gazpachuelo madrileño, una combinación exquisita que sabe a gloria, o las de queso líquido con confitura de aceitunas y tomate, las únicas croquetas conocidas que se derriten literalmente en la boca y que, como el propio autor afirma, «no hay palabras para definir la sensación, hay que experimentarla». También hay croquetas dulces, ¡de postre!, porque… casi todo es croquetizable . ¿Quién puede resistir la tentación de probar unas deliciosas croquetas de tiramisú con gelatina de amaretto, por ejemplo? En definitiva, aquí descubrirás todo un abanico de posibilidades para disfrutar en casa de las más variadas, extraordinarias y sugerentes recetas gastrocroqueteras . Por fin, el libro que estabas esperando… ¡Que las disfrutes!

The Lunch Box Diet: Slim Soups - 50 Belly Flattening Soup Recipes

Now you can enjoy a large selection of Lunch Box Diet soup recipes with the famous ingredient combination that made The Lunch Box Diet famous. Whether you're looking to eat these soups in the daytime, or as an evening meal after your lunch box, you'll find plenty of mouth watering recipes in this all new pack.

Chicken Breast Made Simple_ 365 Tasty and Healthy Recipes

Chicken Breast Made Simple_ 365 Tasty and Healthy Recipes is your ultimate guide to creating delicious and nutritious meals using chicken breast. With 365 recipes to choose from, you'll never run out of ideas for dinner again. Each recipe in this book has been carefully crafted to be both easy to follow and packed with flavor. From classic favorites like grilled chicken breast with roasted vegetables to adventurous dishes like spicy orange chicken stir fry, there's something for everyone in this collection. In addition to being tasty, these recipes are also designed to be good for you. Chicken breast is a lean source of protein that can help you feel full and satisfied without weighing you down. With options for gluten-free, dairy-free, and low-carb diets, you can easily tailor these recipes to fit your dietary needs. Whether you're a seasoned chef or just starting out in the kitchen, Chicken Breast Made Simple has something for you. With simple instructions, common ingredients, and helpful tips scattered throughout the book, you'll be whipping up delicious chicken breast dishes in no time. So why wait? Dive into Chicken Breast Made Simple_ 365 Tasty and Healthy Recipes and start cooking up a storm today. Your taste buds and your body will thank you.

Chocolate from the Cake Mix Doctor

The Cake Mix Doctor goes chocolate! Anne Byrn brings her proven prescription for doctoring cake mix to an ingredient that inspires love bordering on obsession. It's a marriage made in baker's heaven-150 all-new, all-easy recipes for cakes, starring the ingredient that surpasses all other flavors, including vanilla, by a 3-to-1 margin, and that Americans consume to the tune of 2.8 billion pounds a year. Starting with versatile supermarket cake mixes and adding just the right extras-including melted semisweet chocolate bars, chocolate chips, or cocoa powder, plus fresh eggs or a bit of buttermilk, dried coconut, mashed bananas, or instant coffee powder-a baker at any level of experience can turn out dark, rich, moist, delicious chocolate layer cakes, time and again. Not to mention sheet cakes, pound cakes, cupcakes and muffins, cheesecakes, cookies, brownies, and bars. Rounding out the book are 38 all-new homemade frostings and fillings, and a full-color insert showing every cake in the book.

Buvette

The best of French Bistro cooking--simple yet sophisticated tastes--by the owner and chef of the celebrated New York restaurant. Buvette will celebrate and capitalize on the trend of informal eating and simple entertaining, but with delicious flair. Jody Williams, owner of Buvette restaurant, shows the home cook how to create casual, polished meals without spending a lot of money or time. She has a certain aesthetic that is a combination of Italian and French bistro cooking in that she uses sophisticated taste combinations, but prepared in simple ways to make unforgettable dishes. A comfortable and interesting table will make your meals a pleasure and Williams offers suggestions for using varied plates (from your shelves or the flea market) and helps you think creatively about serving food, like scooping ice cream into a tea cup, or serving chocolate mousse in a silver tablespoon. There will be recipes like Ricotta Fritters, Carrot Spoon Bread, Shaved Brussels Sprouts with Pecorino and Walnuts, Potato Chips with Rosemary Salt, Scallops with Caper Brown Butter, Ratatouille, Roasted Heirloom Apples Stuffed with Pork Sausage, Chocolate on a Spoon, and her special Tarte Tatin. There will be sections on Aperitifs and Cocktails and Coffees and Teas. Also included will be 25 sidebars that offer useful tips on everything from building a bar to removing wine stains. With gorgeous photography and surprisingly simple recipes, this will be the book cooks will turn to again and again.

Home Cooking for Your Dog

Go beyond kibble—and put your dog on a healthier diet with recipes for Fido’s Fishcakes, Bacon and Cream Cheese Muffins, and more! Home Cooking for Your Dog is the first holistic cookbook for dogs to include recipes for cooked meals, treats, and the raw food diet. User-friendly, chop-licking recipes like Fido’s Fishcakes, Potluck Polenta, and Peanut Butter and Coconut Cakes call for healthy ingredients you can find in your local grocery store (or may already have at home) to create balanced, nutritious meals for a healthier, happier dog. Included are nutrition information, cooking tips, and anecdotes from the author about her own four dogs to help you transition your dog to a homemade diet. Illustrated with a combination of irresistible color photographs of dogs and humorous line art, the book is a must-have for dog owners everywhere—and a portion of the proceeds will support animal rescue.

The Complete Mediterranean Cookbook

#1 BESTSELLER: America’s Test Kitchen’s indispensable guide to the life-changing Mediterranean diet—with 500+ recipes, expert-approved tips, and nutritional advice! “For those looking for the one book they need to master Mediterranean cooking, this is it.” — San Francisco Book Review The famed Mediterranean diet is more than just a regional cuisine—it boasts bright flavors, health benefits, and simple, delicious dishes. This #1 bestselling Mediterranean cookbook from America’s Test Kitchen makes healthy eating easier than ever. Inside you’ll find: • 500+ accessible Mediterranean recipes from Greece, Italy, Turkey, Egypt, and more • Seafood, meat, and plant-based recipes for building a healthy Mediterranean plate • Essential Mediterranean diet ingredients found in every supermarket • Practical guides to meal planning, entertaining, and pantry-building • Easy, healthy recipes you can make in just 45 minutes or less • Nutritional guidelines and goals for every recipe (all fish recipes are <750 calories) • Large, colorful photos you’ll love to recreate! With more than 600,000 copies sold, ATK’s Complete Mediterranean Cookbook is the home chef’s top choice for wholesome Mediterranean recipes and expert cooking advice.

Ruhlman's How to Saute

Another master class from award-winning culinary expert Michael Ruhlman: how to cook on your stovetop, featuring accessible instruction and exceptional recipes to elevate the cooking of beginners and professionals alike. The sauté station is the place all aspiring restaurant chefs want to be: the "hot seat," where the action happens. The same is true at home, where a good sauté unlocks the pleasures of dishes such as Veal Scaloppini, Sautéed Mushrooms, Chicken Schnitzel with Sage Spaetzle, Sautéed Duck Breast with Rhubarab Gastrique, and Flatiron Steak with Sautéed Shallots and Tarragon Butter. In How to Sauté , Ruhlman gives you essential information and straightforward advice about the tools you need (and which ones you don't); tips on stocking your pantry for the greatest efficiency, flexibility, and flavor; and dozens of color photographs showcasing finished dishes and step-by-step cooking techniques.

What Can I Bring?

In What Can I Bring? , veteran food and cookbook writer and guest extraordinaire Casey Elsass takes the stress out of the partygoer’s eternal dilemma with 75 recipes that will make you the talk of the party—for the right reasons. In a room full of bags of chips, be the most desired dip with Golden Ratio Guac or Seven Onion Dip . Put down the $12 bottle of pinot grigio and pick up a tray of Jell-O Cocktail Shots . Discover a world of standout brunch dishes, such as Cream-Soaked Cinnamon Rolls or Bagel Panzanella . When you’re on dessert duty, choose from Buttermilk Brownies , Apple + Chinese Five-Spice Pie , Very Creamy Ice Cream , or death-by-chocolate Bruce Bogtrotter Cake . And when the host instructs you to bring yourself, come prepared with giftable treats like Seasoned Oyster Cracker s or Homemade Hot Fudge . With plenty of options and adaptations for special diets and allergies, including vegan, gluten-free, and nut-free recipes, and detailed instructions for packing and serving for minimal stress on-site, this book is your road map for crowd-pleasing party fare. The only thing you’ll be taking home is the title of MVP—Most Valuable Partygoer.

Herbs & Spices

Herbs & Spices is the essential cook's companion, now redesigned and updated with all new recipes. A classic reference, the best-selling Herbs & Spices is a trusted resource in the kitchen, with more than 200 unique herbs and spices from around the world showcased alongside gorgeous, full-color photography, flavor notes, and pairings. This new, updated edition includes the newest herbs, spices, and flavorings influencing global cuisine today, plus more than 180 recipes for main dishes, marinades, pastas, pickles, and sauces. Part spice cookbook, part kitchen encyclopedia, Herbs & Spices offers handy seasoning how-tos: How to identify and choose the best herbs, spices, and other flavorings. How to prepare and cook with them to ensure you are making the most of their flavors. How to make your own blends, spice rubs, sauces, and more - then customize them for your family's palate. Herbs & Spices is perfect for beginning cooks just setting up a kitchen, foodies exploring the deliciously exotic mash-ups of today's modern cooking, and experts looking for ways to experiment with new flavor combinations. This practical illustrated reference book gives you all the guidance you need to become a master of seasonings and to make tantalizing food from around the world.

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