Cookbooks, Food & Wine - Books

From the Oven to the Table

Cookbooks, Food & Wine

THE SUNDAY TIMES BESTSELLER'For bung-it-in-the-oven cooks everywhere, this is a must-have book: Diana Henry has a genius for flavour.' - Nigella LawsonWhether you're short of time or just prefer to keep things simple, From the Oven to the Table shows how the oven can do much of the work that goes into making great food. Diana Henry's favourite way to cook is to throw ingredients into a dish or roasting tin, slide them in the oven and let the heat behind that closed door transform them into golden, burnished meals. Most of the easy-going recipes in this wonderfully varied collection are cooked in one dish; some are ideas for simple accompaniments that can be cooked on another shelf at the same time. From quick after-work suppers to feasts for friends, the dishes are vibrant and modern and focus on grains, pulses and vegetables as much as meat and fish. With recipes such as Chicken Thighs with Miso, Sweet Potatoes & Spring Onions, Roast Indian-spiced Vegetables with Lime-Coriander Butter, and Roast Stone Fruit with Almond and Orange Flower Crumbs, Diana shows how the oven is the most useful bit of kit you have in your kitchen. Praise for How to Eat a Peach:'This is an extraordinary piece of food writing, pitch perfect in every way. I couldn't love anyone who didn't love this book.' - Nigella Lawson'...her best yet...superb menus evoking place and occasion with consummate elegance' - Financial TimesFood Book of the Year at the André Simon Food & Drink Book Awards 2019

Gingerbread Cookbook

Cookbooks, Food & Wine

Get a taste of Gooseberry Patch in this collection of over 20 favorite gingerbread recipes! In Gooseberry Patch Gingerbread we've rounded up all kinds of cookie jar favorites, from Grandma's Gingersnaps to wafer-thin Moravian Spice Crisps to the Easiest-Ever Gingerbread Boys.

Davina's Sugar-Free in a Hurry

Cookbooks, Food & Wine

Davina McCall's delicious and healthy family recipes that help you reduce your refined sugar intake, balance blood sugar, lose weight and feel fantastic.'I'm in a hurry . . . most of the time. Help!!!' Life is so busy. We're all trying to do a million and one things at once. We know we should be watching our blood sugar and eating smart, but most of us don't have hours to spend in the kitchen. Davina's Sugar-Free in a Hurry is packed with tasty refined sugar-free recipes that get great meals on the table - fast. No fuss, no endless chopping and stirring, just amazing food that everyone will love. From quick suppers to indulgent weekend specials, guilt-free snacks to fabulous cakes and puddings, these recipes:* are free from refined sugar so keep blood sugar in balance - no sugar cravings* use smart carbs that help you stay healthy, look great and keep you feeling fuller longer* include ingredients that are easy to use and are available in supermarketsEnjoy super quick yummy food in no time at all. Love it!

Wine

Cookbooks, Food & Wine

Look. Swirl. Sniff. Taste. Savor. Whether you’re tasting a refreshing white or an aromatic red, these well-known steps are the only proper way to take the first sip of wine.Oenophiles have never been rare, but over the past decade, wine culture has exploded. Amateur wine enthusiasts join dedicated collectors at tastings and on vineyard vacations, and young professionals pack trendy wine bars. Even Hollywood has gotten in on the action—movies like Sideways, Bottle Shock, and French Kiss relate the deep love we have for a glass of pinot noir, a bottle of chardonnay, and the grapes that produce them. But how did wine surpass all other beverages to achieve global domination? In Wine, Marc Millon travels back to the origins of modern man to find the answer, discovering that this heady drink is intertwined with the roots of civilization itself.Wine takes us from Transcaucasia some eight thousand years ago across the Mediterranean Sea, following wine as it spread along with classical civilization throughout Europe, and showing how, thanks to the myths of Dionysus and Bacchus, many of the major wine-producing regions were established in Western Europe. Millon then details how the Spanish conquistadors first brought European grapes to the New World to develop wines for the Catholic mass, and he depicts how wine production traveled to the distant lands of Australia and New Zealand. Today, it is even part of the burgeoning economies of India and China. Millon also explores the types of wine developed in each region, describing the many varieties of grapes and the process of fermentation and storage.Crisp and concise, with a hint of cherry and a soupcon of citrus, Wine provides the perfect introduction for wine novices seeking to impress at their first tasting while offering an engaging chronicle for experts looking to learn more about this most mysterious and magical of beverages.

Les territoires de la gastronomie

Cookbooks, Food & Wine

Il a fallu attendre le 19e siècle pour que le terme gastronomie commence à être utilisé et popularisé par un certain Brillat-Savarin. Pourtant, bien avant, partout, les femmes et les hommesont cherché à arranger des substances pour en faire une nourriture harmonieuse qui est devenue, par la répétition et l’appropriation collective, un bien rassurant et familier. Depuis toujours, les metsfont partie d’un bien commun.L’ouvrage propose des articles répartis en quatre parties : la construction d’un patrimoine identitaire, les associations que la gastronomie peut générer, les attitudes que la gastronomie suggère dans le mot ou les comportements et, enfin, les inspirations que la littérature a transfigurées.Une trentaine de chercheuses et chercheurs nous offrent ici les résultats de leurs travaux pour éclairer notre gourmandise de savoirs.

Huckleberry

Cookbooks, Food & Wine

“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.

Tuwo Shinkafa Focus

Cookbooks, Food & Wine

Tuwo Shinkafa Focus presents a comprehensive exploration of one of West Africa's most cherished staple foods, blending traditional wisdom with modern nutritional science. This groundbreaking analysis examines how this rice-based dish not only sustains Nigerian communities but also aligns with contemporary health guidelines and balanced dietary practices.Through meticulous research from leading West African nutrition institutes, the book reveals the impressive nutritional profile of tuwo shinkafa, including its role in providing essential macronutrients and minerals while fitting seamlessly into the Nigerian Food Guide Pyramid. The book progresses logically through three main sections, beginning with a detailed nutritional breakdown, followed by guidance on balanced meal planning, and culminating in practical preparation methods that optimize both nutrition and taste.Notable insights include the dish's adaptability to different lifestyle needs and its significance in both rural and urban settings. The text particularly shines in its examination of how traditional preparation methods often naturally align with modern nutritional recommendations, demonstrating the wisdom inherent in Nigerian culinary traditions.What sets this work apart is its practical approach to combining scientific rigor with accessible guidance, making it valuable for both healthcare professionals and everyday consumers. The book addresses contemporary concerns about rice consumption while providing evidence-based solutions for incorporating this traditional food into modern healthy eating patterns.Special attention is given to sustainable dietary choices and economic considerations, making it a comprehensive guide for anyone interested in understanding the intersection of traditional Nigerian foods and contemporary nutrition science.

Kasani's Organic Baby and Toddler CookBook: Fresh, Homemade Foods for a Healthy Start

Cookbooks, Food & Wine

42 chapters of tasty recipes every parent will love. The recipes are simple and easy to read. The family dinners include some flavorful recipes that any family will enjoy. Kasani's Baby and Toddler CookBook is your guide to these important first years of eating. Find the building blocks of starting your child on solid foods, how to recognize food allergies, and easy ways to cook in bulk. Recipes progress from single-ingredient purées to multi-flavor blends like Garden Vegetable combo and Beets Blueberry mesh. This book also includes oral allergy information as well as the best BPA free utensils for children. Stage 1 and Stage 2 foods are included. Most can be made ahead and frozen, many are easily adapted for grown-up tastes, and all include full nutritional value. Please consult with your pediatrician ahead of time for food allergies also included in depth. Free of pesticides, hormones, GMOs, and additives, these delicious purees promote strong immune systems and healthy growth.

South Wind Through the Kitchen

Cookbooks, Food & Wine

A posthumous collection of recipes and articles—recommended by her friends and fans—from “the best food writer of her time” (Jane Grigson, The Times Literary Supplement). Before Elizabeth David died in 1992, she and her editor, Jill Norman, had begun work on a volume of “The Best of,” but then her health deteriorated and the project was shelved. The idea was revived in 1996, when chefs and writers and Elizabeth’s many friends were invited to select their favorite articles and recipes. The names of the contributors—who number among some of our finest food writers, such as Simon Hopkinson, Alice Waters, Sally Clarke, Richard Olney, Paul Levy, and Anne Willan—appear after the pieces they had chosen along with their notes. The writings and recipes which make up South Wind Through the Kitchen are drawn from all of Elizabeth David’s books, namely A Book of Mediterranean Food; French Country Cooking; Italian Food; Summer Cooking; French Provincial Cooking; Spices, Salt and Aromatics in the English Kitchen; English Bread and Yeast Cookery; An Omelette and a Glass of Wine; and Harvest of the Cold Months. There are over 200 recipes organized around courses and ingredients such as eggs and cheese, fish and shellfish, meat, poultry and game, vegetables, pasta, pulses and grains, sauces, sweet dishes and cakes, preserves, and bread, all interspersed with extracts and articles making it a delightful compendium to dip into as well as cook from. “The doyenne of food writers . . . a touching eulogy compiled by those who loved her . . . While it contains recipes from France, the Mediterranean, and the Levant, the book is really a collection of Mrs. David’s memories of those places.” —The Dabbler

A Platter of Figs

Cookbooks, Food & Wine

The renowned chef’s modern classic offers an “exquisite collection of menus” for simple, seasonal, family-style meals (The Guardian, UK). For six months a year, David Tanis is the head chef at Chez Panisse, the Berkeley, California, restaurant where he helps lead America’s sustainable cuisine revolution. The other six months, Tanis lives in Paris, where he hosts intimate dinners prepared in a small kitchen with nothing more than an old stove and some well-used pots and pans.A Platter of Figs and Other Recipes is both an accessible cookbook and an eloquent meditation on the pleasures of preparing and sharing meals. Tanis serves up twenty-four seasonal menus that are simply conceived and served family-style. Every dish—such as Wild Salmon with Spicy Vietnamese Cucumbers, Braised Duck with Fried Ginger, or Shoulder of Spring Lamb with Flageolet Beans and Olive Relish—bursts with invention and flavor.Named by the Guardian/Observer as one of the 50 best cookbooks ever written

To the Bone

Cookbooks, Food & Wine

What defines a chef? Despite the glamour attached to the profession today, a successful life in the kitchen is determined more by sacrifice than stardom, demanding a dedication bordering on obsession, all in pursuit of The Food. In TO THE BONE, a meditation on the culinary life that blends elements of memoir and cookbook, Paul Liebrandt shares the story of his own struggle to become a chef and define his personal style.At fifteen, Liebrandt began his foray into the restaurant world and soon found himself cooking in the finest dining temples in the world. Taking inspiration from the methods and menus of Marco Pierre White, Raymond Blanc, Jean-Georges Vongerichten, and Pierre Gagnaire, Liebrandt dedicated himself to learning his craft for close to a decade. Then, at New York City’s Atlas, he announced himself as a worldclass talent, putting his hard-earned technique to the test with a startlingly personal cuisine. He continued to further his reputation at restaurants such as Gilt, Corton, and now the Elm, becoming known for a singular, graphic style that has captured the public’s imagination and earned him the respect of his peers. This special interactive version of To the Bone, optimized for iBooks, includes several bonus features: – An interactive map allows you to follow Liebrandt’s culinary journey through London, Oxford, Paris, and New York City. – Beautifully illustrated essays explain how Liebrandt has developed recipes and techniques and why he prizes certain ingredients. – When you’re ready to cook, recipes that can be seamlessly displayed in landscape mode, which will display the recipe steps in an easy-to-read format that you can see from across the counter. – Connections to Liebrandt on Instagram without leaving the ebook.Punctuated throughout with dishes that mark the stages of his personal and professional life, all of them captured in breathtaking color photography, this is Liebrandt’s literary tasting menu, a portrait of a chef putting it together and constantly pushing himself to challenge the way he, and we, think about the possibilities of food.

Home Made in the Oven

Cookbooks, Food & Wine

Arranged month by month, more than eighty simple seasonal recipes for dishes you can make in the oven. Every week, Yvette van Boven develops a new oven recipe for her magazine column. The recipes are seasonal, delicious, and most importantly, really simple—and now, they’re collected in her latest cookbook: Home Made in the Oven. What is van Boven serving up fresh from her oven this time? How about autumnal stuffed Portobello mushrooms, a freshly baked plum pie, or cabbage rolls with caraway and hazelnuts? Alongside the more than eighty recipes you’ll also find her annotated illustrations and photographs of finished dishes. For van Boven, everything belongs in the oven: vegetables, meat, fish, pizza, stews, and of course, sweets! These easy recipes are sure to provide you with plenty of tips, tricks, and inspiration for cooking in your oven.

Priscilla Cook Book for Everyday Housekeepers

Cookbooks, Food & Wine

Note: This edition has been updated to include Metric equivalents. It is the aim of this book to present to Everyday Housekeepers a collection of more than 400 recipes for cooking which shall be thoroughly practical and reliable in every detail, and to suggest the combination of these dishes in well-balanced menus for breakfasts, luncheons, dinners, and special occasions. Recipes are given for all of the items in these menus which are hyperlinked. All the recipes have been prepared by Fannie Merritt Farmer, the author of The Boston Cooking School Cook Book, head of the School of Cookery which bears her name, and for many years in charge of the Cooking Department of The Modern Priscilla, all of which in itself is ample guarantee that the recipes are reliable and thoroughly tested, and may be used by the most inexperienced housekeeper with absolute certainty of success, providing the directions are carefully followed. In these recipes all measurements are made level. Measuring cups, divided into thirds and quarters, are used; also tea and table measuring spoons. As a matter of convenience, these recipes have been arranged in groups, forty altogether, each one of which takes up a different branch of the art of cooking. Directions are given for making all the various Fish and Meat Sauces, Salad Dressings, Pudding Sauces, Frostings, and Fillings mentioned in connection with the various recipes, and they may be readily found by reference to the index in the back of the book. In view of the prevailing high cost of beef and other food supplies, special attention has been given to the use of the Cheaper Cuts of Meat, the so-called Meat Substitutes, such as nuts, cheese, dried beans, etc., also uses for Stale Bread, Sour Milk, and Leftovers. Sick Room Cookery, Chafing-dish recipes, and the School Lunch are subjects of special departments. In fact, we have endeavored to provide a book which shall be a practical helper to the Everyday Housekeeper, and a guide which she can safely follow in providing food and refreshment for her family and friends.

The Square: Savoury

Cookbooks, Food & Wine

There are some books we publish which, from the outset, you know are going to be special. This was true of this exciting book from Philip Howard: a collection of recipes from his restaurant, The Square. We knew we wouldn't be able do the recipes justice in one volume, so it became two - a first volume, Savoury, followed by Sweet. We knew we couldn't limit it to the conventional two pages per recipe and food photo, so they each became either 4 or 6 pages. We knew we couldn't illustrate anything less than every one of those recipes, so one of the world's finest food photographers, Jean Cazals, did just that. And yet these measures are only a small part of why this book is so special. It is special because it represents a collection of recipes from 21 years of one of the country's finest and most consistently fine restaurants. Special because the chef who has been at the helm of that restaurant for all of those years is recognised as one of the very best of his generation. But most of all, it is special because that chef has that rare ability to translate a genius in the restaurant kitchen into the words of a book. This was evident from the day we received the first written recipe, and, with it, Phil's fiercely intelligent vision for how the book - and every recipe within it - should be structured. It is also manifest in the dozen or so essays that weave throughout, that show a profound consideration and passion for every aspect of his craft and industry. This is a landmark publication and has become a must-have book for every chef and for every serious foodie. It can't fail to impress and inspire anyone with a desire for cooking and a thirst for food knowledge. It is nothing less than an incredible achievement and a book of truly unbounded culinary ambition.

The Hamlyn Lunch Box: Quick

Cookbooks, Food & Wine

This fully-illustrated cookbook includes 600 delicious meals made in just 10, 20 or 30 minutes.Stuffed with literally hundreds of recipes for light meals, soups, salads, snacks and even desserts you'll never run out of things to cook for a mouth-watering meal in the middle of the day. Plus there are a wide range of vegetarian options, as well as dishes featuring meat, poultry, and fish. You can choose from family favourites like Spicy Cajun Popcorn Chicken, or twists on classics like Leek and Butterbean Gratin, and top it all off with a heavenly crowd-pleaser, Chocolate Mint Mascarpone Tart. The Hamlyn Lunch Box: Quick offers an array of cherished classics, exotic treats, and exciting new recipes so you can deliver delicious meals in a matter of minutes.* If you like these recipes, why not check out Hamlyn Lunch Box: 5 Ingredient Dishes for recipes using just five ingredients, and Hamlyn Lunch Box: Slow Cooker for our best recipes that cut down on time, not flavour. *

El libro del pan

Cookbooks, Food & Wine

Desde el pan rústico hasta los molletes de batata o el pan sin gluten, el prestigioso y premiado panadero Chad Robertson regresa con su segundo libro traducido al español, El libro del pan. Un recorrido por el mundo de la masa madre como epicentro de su filosofía, el amor por los ingredientes de proximidad y una amplia selección de recetas para acompañar o disfrutar del pan como parte del plato.Cuando en el año 2002 se inauguró Tartine Bakery en la esquina de una antigua pastelería de un barrio histórico de San Francisco, nada presagiaba el éxito inconmensurable de Chad Robertson y su manera de entender y revolucionar el pan artesanal hoy en día. Después de Pan Tartine, el panadero estadounidense firma su segundo libro traducido al español, El libro del pan, donde da un paso más para guiar al amante del pan a través de las elaboraciones de multitud de variedades, desde los más tradicionales hasta panes veganos o sin gluten, añadiendo recetas y consejos.Junto a un amplio glosario de términos básicos sobre el pan y su proceso Robertson explica al detalle cómo hacer masa madre, los cuidados que requiere y las opciones que existen para utilizar el pie de masa sobrante tras refrescarla. El libro del pan también incluye recomendaciones sobre utensilios, cómo elegir las mejores harinas o cuáles son los cereales más usados para hacer pan, profundizando en sus cualidades de sabor y textura.El lector podrá preparar en casa un pan para toda la semana con sello de autor, desde el pan rústico como la baguette o el pan mediterráneo pasando por el brioche, los molletes de batata o la elaboración de pan vegano. Los catorce capítulos que redondean esta espectacular oda al pan de Chad Robertson culminan con indicaciones sobre cómo preparar tortillas, masa de pizza o pasta fermentada.A cada detallada elaboración se suma una selección de recetas, entre las que destacan la sopa de chalota caramelizada con alioli de ajo negro y tostada al pesto de ortiga, la shakshuka verde o la torrija de pan multicereales con semillas y sin gluten. Tras la gran acogida de Pan Tartine, publicado también por Col&Col Ediciones en 2020, llega El libro del pan irrumpiendo en la estantería de los apasionados del pan como una maravillosa guía especialmente práctica y accesible, que se distingue por centrarse en las recetas saladas y por seguir cultivando el amor del autor por lo ecológico y los productos de proximidad.

Somethin' Outta Nothin'

Cookbooks, Food & Wine

Learn to make 100 delicious comfort food recipes outta nothin’ with the debut cookbook from social media chef Lorenzo EspadaLorenzo Espada, aka @eatwitzo, has a slogan he lives by: Let's make somethin’ outta nothin’. Growing up, his mother and father always made a way out of nothing, whether it was making ends meet, making a good time out of a bad one, or simply just creating a good vibe out of thin air.Now, Zo cooks delicious comfort food recipes on social media for millions of people. But when he was beginning his culinary journey, he had no plan for what his next steps would be. With those five words ringing in his ears, he was able to make something out of nothing, by teaching himself to cook and growing his audience from the ground up. In his first full-length cookbook, he’s sharing his delicious, creative twists on traditional comfort food classics, like Twice-Baked Loaded Chicken and Broccoli Potatoes, Crab Cake Stuffed Cheddar Biscuits, and Peach Cobbler Pound Cake, for the first time.Along the way, he provides tips and tricks for beginner chefs who are just starting to explore their skills in the kitchen. No matter where your own cooking journey takes you, Zo’s going to teach you how to make somethin’ outta nothin’.

A New Book of Cookery

Cookbooks, Food & Wine

Another classic from one of America's earliest cooks. This is a companion book to Fannie Farmer’s first book, The Boston Cooking School Cook Book, also available from the iBookstore. Containing recipes for more than 900 dishes and with more than 230 photos, some in color, this book is sure to please. It also has a lot more goodies for those of you with a sweet tooth, and contains a section on vegetarian dishes. Known throughout the world for her cakes, cookies and confections that have resulted in over a million copies of her books sold, this book offers you delectable treats such as Chocolate Opera Caramels, Birthday Cake, Anniversary Cake, and After Dinner Mints, as well as menu choices such as American-style Pot Roast, Rice and Cheese Croquettes, and much more! From her foreword, she says, "With the advancement of the art of cookery, it has become impossible to compress within the limits of a single volume the wealth of material which is at hand. It is now seventeen years since the Boston Cooking School Cook Book was first published. Since that time it has been frequently revised and a large number of new recipes added, first in the form of an appendix and addenda, later incorporated in logical order throughout the volume. But the results of the labors and experiments of the last seven years have, I believe, justified the publication of an entirely new work. It will be understood that this new work is in no sense a substitute for my earlier one, but rather a sequel. It is, let me repeat, a comprehensive survey of the progress of the last few years and contains recipes economical and simple as well as expensive and elaborate, covering the whole range of cookery. "My earnest hope is that the book will fulfill a real and vital need. I cannot send it forth without an expression of sincere appreciation for the kindly aid of enthusiastic pupils and devoted teachers."

The Pioneer Woman Cooks

Cookbooks, Food & Wine

After years of living in Los Angeles, I made a pit stop in my hometown in Oklahoma on the way to a new, exciting life in Chicago. It was during my stay at home that I met Marlboro Man, a mysterious cowboy with steely blue eyes and a muscular, work-honed body. A strict vegetarian, I fell hard and fast, and before I knew it we were married and living on his ranch in the middle of nowhere, taking care of animals, and managing a brood of four young children. I had no idea how I'd wound up there, but I knew it was exactly where I belonged. The Pioneer Woman Cooks is a homespun collection of photography, rural stories, and scrumptious recipes that have defined my experience in the country. I share many of the delicious cowboy-tested recipes I've learned to make during my years as an accidental ranch wife—including Rib-Eye Steak with Whiskey Cream Sauce, Lasagna, Fried Chicken, Patsy's Blackberry Cobbler, and Cinnamon Rolls—not to mention several "cowgirl-friendly" dishes, such as Sherried Tomato Soup, Olive Cheese Bread, and CrÈme BrÛlÉe. I show my recipes in full color, step-by-step detail, so it's as easy as pie to follow along. You'll also find colorful images of rural life: cows, horses, country kids, and plenty of chaps-wearing cowboys. I hope you get a kick out of this book of mine. I hope it makes you smile. I hope the recipes bring you recognition, accolades, and marriage proposals. And I hope it encourages even the most harried urban cook to slow down, relish the joys of family, nature, and great food, and enjoy life.

COOKING LIGHT Italian Favorites

Cookbooks, Food & Wine

Make every night Italian night with 79 light yet hearty recipesCooking Light exemplifies what healthy means now. In Cooking Light Italian Favorites, they take that approach and apply it to all of your favorites, though with fewer calories and less saturated fat and sodium, allowing you to enjoy them more often. You'll find step-by-step recipes for dozens of classic dishes, as well as innovative new twists on pasta and gnocchi, pizza, panini and sandwiches, risottos, soups and salads and even desserts. Master dishes including Bucatini Puttanesca, Linquine with Ricotta Meatballs, Prosciutto-Arugula Pizza, Eggplant Parmesan with Parsely Orzo, Tiramisu, and so many more. Glowing photographs, plus clear directions and nutritional info guide you every step of the way! Let the experts at Cooking Light help you get delicious lighter Italian favorites on the table, any night of the week. Buon appetito!

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