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Cooking, Food & Wine |
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The Whole Foods Cookbook: 120 Delicious and Healthy Plant-Centered Recipes
John Mackey · Grand Central Life & Style
Pages: 304
Format: Hardcover
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Whole Foods Market has long been synonymous with high-quality and healthy ingredients. Now, John Mackey, CEO and co-founder of Whole Foods Market, has teamed up with nutritional experts and leading chefs to create a cookbook inspired by these values. They know that cooking food yourself... |
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It's All in the Timing: Plan, Cook, and Serve Great Meals with Confidence
Gail Monaghan · Surrey Books
Pages: 320
Format: Print book
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At the outset of her career, acclaimed food writer and cooking instructor Gail Monaghan graduated from culinary school knowing a multitude of professional techniques and boasting a vast repertoire of delicious recipes. But alone in her own kitchen, she quickly realized that orchestrating... |
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The Gourmet Kitchen: Recipes from the Creator of Savory Simple
Jennifer Farley · Gallery Books
Pages: 320
Format: Print book
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Acclaimed food blogger Jennifer Farley, creator of the Savory Simple food blog and website, showcases a tempting collection of unique and bold-flavored recipes that take home-cooked meals to a gourmet level.In 2009, longtime home cook Jennifer Farley decided to take a leap of faith, change... |
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Cook Like a Pro: Recipes and Tips for Home Cooks
Ina Garten · Clarkson Potter
Pages: 272
Format: Hardcover
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In her new cookbook, Cook Like a Pro, Ina Garten shares a brand-new collection of recipes, tips, and techniques, so readers can cook with confidence no matter how much experience they have in the kitchen. As America's most trusted and beloved cookbook author, Ina Garten--the Barefoot Contessa--has... |
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Food52 Ice Cream and Friends: 60 Recipes and Riffs for Sorbets, Sandwiches, No-Churn Ice Creams, and More
Food52. · Ten Speed Press
Pages: 176
Format: Hardcover
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A fun collection of 60 recipes, riffs, toppings, and serving ideas for ice creams of all styles. Ice cream is more fun with friends, but also with cones, sprinkles, candied nuts, hot honey - you get where we're going. So the editors of Food52 brought together sixty well-tested recipes for frozen... |
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Bread is Gold
Massimo Bottura · Phaidon Press
Pages: 423
Format: Flexibound
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Massimo Bottura, the world's best chef, prepares extraordinary meals from ordinary and sometimes 'wasted' ingredients inspiring home chefs to eat well while living well.'These dishes could change the way we feed the world, because they can be cooked by anyone, anywhere, on any budget. To feed... |
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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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Land of fish and rice : recipes from the culinary heart of China
Fuchsia Dunlop · W. W. Norton & Company
Pages: 368
Format: Print book
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"Fuchsia Dunlop . . . has done more to explain real Chinese cooking to non-Chinese cooks than anyone." -- Julia Moskin, New York Times The lower Yangtze region, or Jiangnan, with its modern capital Shanghai, has been known since ancient times as a "land of fish and rice."... |
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In My Kitchen: A Collection of New and Favorite Vegetarian Recipes
Deborah Madison · Ten Speed Press
Pages: 296
Format: Hardcover
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From the foremost authority on vegetarian cooking and one of the most trusted voices in food comes a carefully curated and updated collection of 100 favorite and most inspired recipes, reflecting how Deborah Madison loves to cook now.Deborah Madison's newest book shares 100 beloved and innovative... |
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Naturally Sweet Food in Jars: 100 Preserves Made with Coconut, Maple, Honey, and More
Marisa Mcclellan · Running Press, 2016.
Pages: 216
Format: Print book
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The Preserves You Love, SWEETER THAN EVERAfter years of addressing questions reducing sugar, substituting sugar, and leaving it out altogether, accomplished canner and author Marisa McClellan began to rejigger her recipes, helping her home canners enjoy the flavors of the season without... |
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Bound to the Fire: How Virginia's Enslaved Cooks Helped Invent American Cuisine
Kelley Fanto Deetz · University Press of Kentucky
Pages: 192
Format: Hardcover
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In grocery store aisles and kitchens across the country, smiling images of "Aunt Jemima" and other historical and fictional black cooks can be found on various food products and in advertising. Although these images are sanitized and romanticized in American popular culture, they... |
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Flavor: The Science of Our Most Neglected Sense
Bob Holmes · W.W. Norton & Company
Pages: 320
Format: Print book
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A journey into the surprising science behind our flavor senses.Can you describe how the flavor of halibut differs from that of red snapper? How the taste of a Fuji apple differs from a Spartan? For most of us, this is a difficult task: flavor remains a vague, undeveloped concept that we don't... |
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Bobby Flay Fit: 200 Recipes for a Healthy Lifestyle
Bobby Flay · Clarkson Potter
Pages: 256
Format: Hardcover
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Cook, eat, and be fit with 200 recipes from Bobby Flay, whose approach to healthy eating is all about flavor - not eliminating anything from your diet. With a profession that has him constantly developing and tasting new recipes, chef Bobby Flay does not eschew any foods: bread, bacon,... |
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