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My Greek Table: Authentic Flavors and Modern Home Cooking from My Kitchen to Yours
Diane Kochilas · St. Martin's Griffin
Pages: 400
Format: Hardcover
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Celebrity chef and award-winning cookbook author Diane Kochilas presents a companion to her Public Television cooking-travel series with this lavishly photographed volume of classic and contemporary cuisine in My Greek Table: Authentic Flavors and Modern Home Cooking from My Kitchen to Yours.Inspired... |
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Delish: Eat Like Every Day's the Weekend
Joanna Saltz · Houghton Mifflin Harcourt
Pages: 416
Format: Hardcover
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Their motto is, "You don't have to know how to cook - you just have to love to eat." That's why Delish is the fastest-growing food media brand on the Internet: It speaks to a new generation of food lovers who don't fancy themselves chefs. This hugely popular site - their Bacon-Weave... |
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The 100 Most Jewish Foods: A Highly Debatable List
Alana Newhouse · Artisan
Pages: 256
Format: Hardcover
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Tablet's list of the 100 most Jewish foods is not about the most popular Jewish foods, or the tastiest, or even the most enduring. It's a list of the most significant foods culturally and historically to the Jewish people, explored deeply with essays, recipes, stories, and context. Some... |
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Designed for One: 120 Diabetes-Friendly Dishes Just for You
Nancy S Hughes · American Diabetes Association
Pages: 160
Format: Paperback
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Dinner for One means Cooking for One which means To Serve One! This book is for ONE. It does not contain recipes that can feed an army of 4 to 6 which can leave you with a week's worth of unwanted (and expensive) leftovers, it feeds ONE!This book will contain 120-150 budget-friendly... |
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Gene Eating: The Science of Obesity and the Truth About Dieting
Giles Yeo PhD · Pegasus Books
Pages: 368
Format: Hardcover
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An indispensable, groundbreaking look at the way our genetic makeup influences our relationship with food. In an age of misinformation and pseudo-science, the world is getting fatter and the diet makers are getting richer. So how do we break this cycle that's literally killing us all? Drawing... |
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15 Minute Vegan Comfort Food: Simple & Satisfying Vegan Recipes
Katy Beskow · Quadrille Publishing
Pages: 160
Format: Hardcover
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From the author of the bestselling 15 Minute Vegan comes 15 Minute Vegan: Comfort Food. The book shatters the notion that vegan food is cold and soulless by showing you how to create inspired comfort foods, whether you're vegan or not. Vegan cookery expert Katy Beskow celebrates cooking... |
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Better Homes and Gardens New Cook Book, 17th Edition
BETTER HOMES AND GARDENS. · Better Homes & Gardens
Pages: 704
Format: Hardcover
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Since 1930, the Better Homes and Gardens New Cook Book has been a trusted staple in kitchens across America. The 17th edition is fully updated and revised to reflect both the best of today's food trends and time-tested classics. With more than 1,000 recipes and a photo for each one, the book... |
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French Pastry 101: Learn the Art of Classic Baking with 60 Beginner-Friendly Recipes
Betty Hung · Page Street Publishing
Pages: 176
Format: Paperback
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French Pastry is as Easy as Un, Deux, TroisFrench baking is now more approachable than ever with Beaucoup Bakery co-owner and Yummy Workshop founder Betty Hung's beginner-friendly, easy-to-follow recipes.Start with basics like pastry cream and pté sucrée, then work your way up to indulgent... |
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Searing Inspiration: Fast, Adaptable Entrées and Fresh Pan Sauces
Susan Volland · W. W. Norton & Company
Pages: 234
Format: Hardcover
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Introducing a new, mix and match approach to seared entrées and fresh pan sauces.Sear, deglaze, enhance, and serve: flavorful dinners can be that simple. In her unique, approachable style, Susan Volland first explains how to skillfully wield a hot skillet to sear entrées, then shows... |
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Naturally Vegetarian: Recipes and Stories from My Italian Family Farm
VALENTINA SOLFRINI · Avery
Pages: 256
Format: Hardcover
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A stunning seasonal Italian cookbook from the creator of the award-winning blog Hortus Cuisine, featuring 125 delicious all-vegetarian recipes from the author's family farm in northeastern Italy. As the daughter of an Italian farming family, Solfrini grew up eating fresh, local, seasonal... |
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Buttermilk Graffiti: A Chef's Journey to Discover America's New Melting-Pot Cuisine
EDWARD LEE · Artisan
Pages: 304
Format: Hardcover
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American food is the story of mash-ups. Immigrants arrive, cultures collide, and out of the push-pull come exciting new dishes and flavors. But for Edward Lee, who, like Anthony Bourdain or Gabrielle Hamilton, is as much a writer as he is a chef, that first surprising bite is just the beginning.... |
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