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Cooking, Food & Wine |
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The Gaza Kitchen: A Palestinian Culinary Journey
Laila M El-Haddad · Just World Books Pages: 352 Format: Print book
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This award-winning cookbook shares with readers the little-known but distinctive cuisine of the Gaza region of Palestine, presenting 130 recipes collected by the authors from Gaza. Cooks will find great, kitchen-tested recipes for spicy stews, piquant dips, fragrantly flavored fish dishes,... |
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Katie Chin's Everyday Chinese Cookbook: 101 Delicious Recipes from My Mother's Kitchen
Katie Chin · Tuttle Publishing, 2016. Pages: 160 Format: Print book
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"Katie Chin has done us all a huge favor: she's provided us with recipes for so many of the Chinese dishes we always wanted to cook but have never had clear and easy instructions to prepare ... Thank you Katie Chin!" - Martha StewartHome chefs will enjoy preparing these Chinese... |
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Endless Summer Cookbook
Katie Lee · Stewart, Tabori and Chang Format: Hardcover
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Katie Lee - co-host of Food Network's The Kitchen - is known for her summer soirees, and in Endless Summer Cookbook, she shares more than 100 recipes that are staples at these parties. As Chef Bobby Flay can attest, "the recipes are as mouthwatering as they look." For Katie,... |
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Eat What You Love: Quick & Easy: Great Recipes Low in Sugar, Fat, and Calories
Marlene Koch · Running Press Pages: 334 Format: Print book
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Great-tasting, guilt-free favorites - in a flash!From creamy No-Bake Cherry-Topped Cheesecake to Cheesy Bacon Chicken, Deep-Dish Skillet Pizza, and 2-Minute Chocolate "Cup" Cakes for One, every speedy crave-worthy recipe in this book is low in sugar, fat, and calories - but you would... |
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Soul Food Advisor: Recipes and Tips for Authentic Southern Cooking
Cassandra Harrell · Louisiana State University Press Pages: 272 Format: Print book
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Cassandra Harrell remembers watching her grandmother, Big Mama, fry hot-water corn bread in a well-seasoned cast-iron skillet on her electric stove. Only four years old, Harrell had to crawl onto a kitchen chair to see the yellow cornmeal batter skillfully dropped into sizzling oil. Once... |
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K-Food: Korean Home Cooking and Street Food
Da-Hae West · Mitchell Beazley Pages: 240 Format: Print book
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There's a great buzz around Korean food right now, as more and more people experience the fantastic, robust flavours of both classic Korean cooking and the Ameri-Korean strand that has developed from it. There are no better authors than Da-Hae and Gareth West to introduce this flavoursome... |
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In Julia's Kitchen: Practical and Convivial Kitchen Design Inspired by Julia Child
Pamela Heyne · ForeEdge Pages: 176 Format: Print book
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"Most architects I know don't know anything about cooking, and their designs are not practical for cooks!" Julia Child wrote to architect Pamela Heyne. Indeed, our contemporary kitchens are showplaces with islands, hidden appliances, and cold stone surfaces. They resemble... |
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Damn Delicious: 100 Super Easy, Super Fast Recipes
Chungah Rhee · Oxmoor House Pages: 239 Format: Print book
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The debut cookbook by the creator of the wildly popular blog Damn Delicious proves that quick and easy doesn't have to mean boring.Blogger Chungah Rhee has attracted millions of devoted fans with recipes that are undeniable "keepers"-each one so simple, so easy, and so flavor-packed,... |
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Small Victories: Recipes, Advice Hundreds of Ideas for Home Cooking Triumphs
Julia Turshen · Chronicle Books Pages: 304 Format: Print book
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"I can't wait to cook my way through this amazing new book," Ina Garten writes in the foreword to this cookbook of more than 400 recipes and variations from Julia Turshen, writer, go-to recipe developer, co-author for best-selling cookbooks such as Gwyneth Paltrow's It's All Good,... |
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Will It Skillet?: 53 Irresistible and Unexpected Recipes to Make in a Cast-Iron Skillet
Daniel Shumski · Workman Pages: 216 Format: Print book
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It's a wonder and a workhorse: A cast-iron skillet is versatile, inexpensive, and just about indestructible. It can deliver the char of a grill, bake the lightest cakes, and stand in for an array of specialty cookware, from a wok to a paella pan. Properly seasoned, it's better than any nonstick... |
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