More than 80 thematic recipes inspired by J. R. R. Tolkien's novels of Middle-earth.From Elrond's famous feasts at Rivendell to Galadriel's gift of Lembas Bread to the Fellowship of the Ring, the foods made by Tolkien's Elves are mysterious, ethereal, and elegant. The Elven Cookbook provides readers with an experience from the world of Tolkien like no other, featuring more than 80 delicious recipes inspired by the mythical race. With recipes such as Silmaril Breakfast Friands, Luthien's Asparagus Tart, and Rivendell Roast Lamb, this beautiful cookbook captures all the majesty and otherworldliness of the Elves' way of life, and delivers a treat for your taste buds and imagination alike.
Thunder Bay Press
|
9781667202372
|
Hardcover
The Hungry Ghost Bread Book
By Stevens, Jonathan
"A beautifully written book by a true artisan. . . . Easy to read and likely to inspire, this book will take your bread-making to the next level." -- Sandor Ellix Katz, fermentation revivalist; author of The Art of Fermentation and other fermentation bestsellers"It's impossible to read through the recipes in The Hungry Ghost Bread Book without being inspired to scoop out some sourdough starter and get mixing." -- Maurizio Leo, author of James Beard Award-winning The Perfect LoafFor the adventurous home baker and small-scale commercial baker alike, The Hungry Ghost Bread Book is a delicious guide and a pious devotional to the wonderful, awe-inspiring world of sourdough.What does it mean to take on the practice of bread? Jonathan Stevens, co-owner of Hungry Ghost Bread in Northampton, Massachusetts, has pondered this question over thirty years of baking sourdough bread.
Chelsea Green Publishing
|
9781645022602
|
Paperback
Let's Eat Italy!
By Gaudry, François-régis
From the same team that created Let's Eat France! comes this celebration of Italian food in the form of an oversized, obsessively complete, visual feast of a book. With a mix of gastronomy, food science, history, cultural references, legend, lore, charts, graphs, photos, and illustrations, every one of the 400 pages in Let's Eat Italy! is an alluring and amusing journey into Italian food. Readers will find recipes for classic Italian dishes spanning all regions, like pappa al pomodoro, Bolognese, risi e bisi, risotto, focaccia, frittata, and so much more - all accompanied by photos and delightfully entertaining information on the origins and modern uses of the foods. There's an ode to the panettone, the traditional Christmas sweet delight. A dedication to the magic of basil, Italy's "royal" herb.
Artisan
|
9781648290596
|
Hardcover
The New Essentials Cookbook
By (firm), America's Test Kitchen
Take your cooking skills to the next level while developing a knockout repertoire of 200 essential dishes that satisfy what our modern palates crave, from simple meals to dinner-party centerpieces.We've made improvements to well-loved dishes by incorporating innovative techniques in recipes such as Butter-Basted Rib-Eye Steak and added modern classics such as Vegetable Bibimbap and Olive Oil-Yogurt Bundt Cake. In this book, you'll find the perfect roast chicken and a killer banana bread but also a Turkish-inspired tomato soup, luscious Chinese braised short ribs, and a set of wholesome grain bowls. A chapter on weeknight dinners offers smart paths to great flavor--from Bucatini with Peas, Kale, and Pancetta that cooks in one pot to a pizza that bakes in a skillet--including plenty of vegetarian options. Other chapters turn up the volume on breakfast and dessert standbys; try the 100 Percent Whole-Wheat Pancakes and Brown Sugar Cookies and you may never go back to the regular versions. We'll also help you pull off your next--or even your first!--dinner party with recipes guaranteed to impress (and to work) , such as Braised Lamb Shanks with Bell Peppers and Harissa, Miso-Marinated Salmon, and Roasted Zucchini and Eggplant Lasagna.Most of us--not just newbies--could stand to bone up on certain culinary basics, and our methods may surprise even more experienced cooks, from seeding fresh chiles (we use a measuring spoon) to hulling strawberries (a plastic straw works well) . And that's just the tip of the iceberg of what these recipes teach. You'll discover how to "reverse sear" thick pork chops so they turn out juicy all the way through, grind meat in a food processor for the ultimate burger, and shape fresh corn tortillas without a tortilla press or rolling pin.As you progress through this book, you will also gain a deeper understanding of ingredients, better techniques, and the secrets we use in the test kitchen via sidebars called "Think Like a Cook," which offers insights that can help in your larger culinary life. For example: How to Be an Avocado Whisperer: Squeezing that avocado is just going to bruise it. Learn a better way to tell when it's ripe.Improvising a Pan Sauce: After searing a steak, chop, or chicken breast, don't clean the pan! We show you how to use these browned bits to make a rich, deeply flavored sauce.How Cheese Melts: Learn why some cheeses melt smoothly while others turn greasy--plus a trick to help cheddar melt without breaking.The Egg-Doneness Continuum: See the difference between soft-, hard-, and overcooked eggs and find a foolproof method for nailing it every time (and removing the shells more easily) .
America's Test Kitchen
|
9781945256042
|
Hardcover
A New Take on Cake
By Byrn, Anne
When Anne Byrn's The Cake Mix Doctor first appeared two decades ago, it amassed a cult following by delivering exactly what people wanted and needed: a shortcut for delicious and beautiful cakes that appeared to be from scratch that wouldn't take all the time they didn't have in their busy days. Since then, our lives have only gotten more frantic, and our palates have only gotten more discerning. Now Anne presents A New Take on Cake, which allows you to take just a little time and only a few ingredients to turn a mix into a masterpiece.Inspired by the shifting landscape of the baking aisle, Anne has updated the way she bakes using not only natural cake mixes but also more olive oil instead of butter to create healthier cakes and cakes with more volume and better texture.
Clarkson Potter; Illustrated edition
|
9780593233597
|
Paperback
Instant Pot Miracle
By Harcourt, The Editors At Houghton Mifflin
Tasting Table calls the Instant Pot "the hottest kitchen tool since George Foreman's pint-size grill" and everyone from Ruth Reichl to top food bloggers rave about its efficiency, convenience, and affordability. Now, with this licensed cookbook - one of the most comprehensive published to date - you can discover exactly how much this miracle appliance can do. This full-color cookbook features recipes for all the functions of the Instant Pot, from everyday staples to surprising new dishes. You'll find more than 175 recipes for everything from breakfast to dessert, including delicious soups and stews, vegetable mains and sides, jams and yogurts - even an entire cheesecake. This must-have cookbook is the perfect companion to the best-selling kitchen appliance to come along in decades.
Houghton Mifflin Harcourt
|
9781328851055
|
Paperback
Whole New You
By Mowry, Tia
From the star of the Cooking Channel's Tia Mowry at Home comes a timely clean-eating cookbook that will change the way you think about what you eat and jump-start your journey to a healthier, more gorgeous you. When actress Tia Mowry landed her breakthrough role on the sitcom Sister, Sister, she swapped home-cooked meals for catering spreads. But her teen-dream diet of candies and carbs turned into a nightmare when she developed endometriosis, a painful disease that affects one in ten women worldwide. Two years and two surgeries later, some surprising advice from her doctor inspired Tia to radically change one of the most basic elements of her life: her diet. After ditching the dairy and the refined sugars and processed foods, Tia's pain receded drastically. What's more, her migraines stopped, her skin cleared up, and she was finally able to get pregnant. Drawing on the latest research on whole plant foods, inflammation, and gut flora, Whole New You chronicles Tia's journey to wellness and provides all the resources you need to feel better, including * a ten-day menu plan to begin your healthy life * more than 100 delicious recipes * lighter versions of your favorite comfort food recipes, including "Buttermilk" Fried Chicken and Crispy Collard Chips * healthy recipes for your kids * tips and tricks for eating on the go * complementary approaches, such as acupuncture and yoga, for whole body healing Like a trusted friend, Tia recounts both her setbacks and her triumphs - and shows you how to listen to what your body is telling you. With Whole New You, your healing begins now. Praise for Whole New You "I'm on the go 24/7 and am always in search of healthy, easy meal options. This book delivers with maximum flavor every single time." - Morris Chestnut, actor and author of The Cut "No one ever said healthy meals can't be prepared in delicious ways, and my friend Tia shows us that she is the one to make that happen!" - Chloe Grace Moretz, actress
Ballantine
|
9781101967355
|
Print book
The Tinned Fish Cookbook
By Olphen, Bart Van
In the Netherlands and the UK, Bart van Olphen is a celebrated fish connoisseur. Jamie Oliver has called him his "fish hero." Now, Bart shares his excellent, authoritative taste, expertise, and best recipes in this one-of-a-kind cookbook. Simply put, this is The Tinned Fish Cookbook. Whether you're a fish lover or just an adventurous eater looking to branch out, The Tinned Fish Cookbook has something for you. With 45 delicious recipes covering a whole range of tinned fish, from tuna to mackerel and salmon to anchovies, Bart proves that there's more to tinned fish than canned tuna--more variety, more versatility, more flavor. Classic pasta puttanesca is here, but so are Cauliflower Steak with Mushrooms and Anchovy Butter and Watercress Salad with Crab and Fennel.
EXPERIMENT
|
9781615196746
|
Hardcover
Vegan 100
By Oakley, Gaz
Tempted to try your hand at vegan food but don't know where to start? Or even just to make meat-free Monday a regular thing? Long gone are the days of vegan food being dull and worthy: Vegan 100 is bold, vibrant and gorgeous. The emphasis in Gaz's 100 tempting vegan recipes is first and foremost on FLAVOR. From Deep Purple Soup to Sage and Smoked Chilli "Dog", through vegan "Fish and Chips" to Chocolate Tart and Raw Cacao "Cheesecake", it's all incredible-tasting food that just happens to be vegan. Delectable, beautiful and packed with dishes that are good for you, this is like no other vegan cookbook.
Quadrille Publishing
|
9781787131248
|
Hardcover
The 40-Year-Old Vegan
By Sellani, Sandra
Do you wish you could have your pasta and eat it too? So do Sandra and Susan Sellani, twin sisters who transformed the traditional Italian comfort foods of their childhood into healthier, plant-based versions. Sandra, a West Coast vegan, and Susan, an East Coast omnivore, have collaborated to create a rational approach to leaning in to vegan for those over forty.The 40-Year-Old Vegan includes a fifty-two-week plan to easily transition to a plant-based lifestyle, with old-fashioned, recognizable vegan recipes and a realistic vision for looking and feeling good in the second half of life - without having to squeeze into a pair of size-two Spanx! Recipes include: Lentil Shepherd's PieManicotti Florentine with Cashew RicottaZucchini Noodles with Lemon Walnut PestoUnstuffed Poblano with Macadamia CojitaJackfruit ChiliRocky Road Nice CreamAnd more!.
The Elven Cookbook
By Anderson, Robert Tuesley
More than 80 thematic recipes inspired by J. R. R. Tolkien's novels of Middle-earth.From Elrond's famous feasts at Rivendell to Galadriel's gift of Lembas Bread to the Fellowship of the Ring, the foods made by Tolkien's Elves are mysterious, ethereal, and elegant. The Elven Cookbook provides readers with an experience from the world of Tolkien like no other, featuring more than 80 delicious recipes inspired by the mythical race. With recipes such as Silmaril Breakfast Friands, Luthien's Asparagus Tart, and Rivendell Roast Lamb, this beautiful cookbook captures all the majesty and otherworldliness of the Elves' way of life, and delivers a treat for your taste buds and imagination alike.
The Hungry Ghost Bread Book
By Stevens, Jonathan
"A beautifully written book by a true artisan. . . . Easy to read and likely to inspire, this book will take your bread-making to the next level." -- Sandor Ellix Katz, fermentation revivalist; author of The Art of Fermentation and other fermentation bestsellers"It's impossible to read through the recipes in The Hungry Ghost Bread Book without being inspired to scoop out some sourdough starter and get mixing." -- Maurizio Leo, author of James Beard Award-winning The Perfect LoafFor the adventurous home baker and small-scale commercial baker alike, The Hungry Ghost Bread Book is a delicious guide and a pious devotional to the wonderful, awe-inspiring world of sourdough.What does it mean to take on the practice of bread? Jonathan Stevens, co-owner of Hungry Ghost Bread in Northampton, Massachusetts, has pondered this question over thirty years of baking sourdough bread.
Let's Eat Italy!
By Gaudry, François-régis
From the same team that created Let's Eat France! comes this celebration of Italian food in the form of an oversized, obsessively complete, visual feast of a book. With a mix of gastronomy, food science, history, cultural references, legend, lore, charts, graphs, photos, and illustrations, every one of the 400 pages in Let's Eat Italy! is an alluring and amusing journey into Italian food. Readers will find recipes for classic Italian dishes spanning all regions, like pappa al pomodoro, Bolognese, risi e bisi, risotto, focaccia, frittata, and so much more - all accompanied by photos and delightfully entertaining information on the origins and modern uses of the foods. There's an ode to the panettone, the traditional Christmas sweet delight. A dedication to the magic of basil, Italy's "royal" herb.
The New Essentials Cookbook
By (firm), America's Test Kitchen
Take your cooking skills to the next level while developing a knockout repertoire of 200 essential dishes that satisfy what our modern palates crave, from simple meals to dinner-party centerpieces.We've made improvements to well-loved dishes by incorporating innovative techniques in recipes such as Butter-Basted Rib-Eye Steak and added modern classics such as Vegetable Bibimbap and Olive Oil-Yogurt Bundt Cake. In this book, you'll find the perfect roast chicken and a killer banana bread but also a Turkish-inspired tomato soup, luscious Chinese braised short ribs, and a set of wholesome grain bowls. A chapter on weeknight dinners offers smart paths to great flavor--from Bucatini with Peas, Kale, and Pancetta that cooks in one pot to a pizza that bakes in a skillet--including plenty of vegetarian options. Other chapters turn up the volume on breakfast and dessert standbys; try the 100 Percent Whole-Wheat Pancakes and Brown Sugar Cookies and you may never go back to the regular versions. We'll also help you pull off your next--or even your first!--dinner party with recipes guaranteed to impress (and to work) , such as Braised Lamb Shanks with Bell Peppers and Harissa, Miso-Marinated Salmon, and Roasted Zucchini and Eggplant Lasagna.Most of us--not just newbies--could stand to bone up on certain culinary basics, and our methods may surprise even more experienced cooks, from seeding fresh chiles (we use a measuring spoon) to hulling strawberries (a plastic straw works well) . And that's just the tip of the iceberg of what these recipes teach. You'll discover how to "reverse sear" thick pork chops so they turn out juicy all the way through, grind meat in a food processor for the ultimate burger, and shape fresh corn tortillas without a tortilla press or rolling pin.As you progress through this book, you will also gain a deeper understanding of ingredients, better techniques, and the secrets we use in the test kitchen via sidebars called "Think Like a Cook," which offers insights that can help in your larger culinary life. For example: How to Be an Avocado Whisperer: Squeezing that avocado is just going to bruise it. Learn a better way to tell when it's ripe.Improvising a Pan Sauce: After searing a steak, chop, or chicken breast, don't clean the pan! We show you how to use these browned bits to make a rich, deeply flavored sauce.How Cheese Melts: Learn why some cheeses melt smoothly while others turn greasy--plus a trick to help cheddar melt without breaking.The Egg-Doneness Continuum: See the difference between soft-, hard-, and overcooked eggs and find a foolproof method for nailing it every time (and removing the shells more easily) .
A New Take on Cake
By Byrn, Anne
When Anne Byrn's The Cake Mix Doctor first appeared two decades ago, it amassed a cult following by delivering exactly what people wanted and needed: a shortcut for delicious and beautiful cakes that appeared to be from scratch that wouldn't take all the time they didn't have in their busy days. Since then, our lives have only gotten more frantic, and our palates have only gotten more discerning. Now Anne presents A New Take on Cake, which allows you to take just a little time and only a few ingredients to turn a mix into a masterpiece.Inspired by the shifting landscape of the baking aisle, Anne has updated the way she bakes using not only natural cake mixes but also more olive oil instead of butter to create healthier cakes and cakes with more volume and better texture.
Instant Pot Miracle
By Harcourt, The Editors At Houghton Mifflin
Tasting Table calls the Instant Pot "the hottest kitchen tool since George Foreman's pint-size grill" and everyone from Ruth Reichl to top food bloggers rave about its efficiency, convenience, and affordability. Now, with this licensed cookbook - one of the most comprehensive published to date - you can discover exactly how much this miracle appliance can do. This full-color cookbook features recipes for all the functions of the Instant Pot, from everyday staples to surprising new dishes. You'll find more than 175 recipes for everything from breakfast to dessert, including delicious soups and stews, vegetable mains and sides, jams and yogurts - even an entire cheesecake. This must-have cookbook is the perfect companion to the best-selling kitchen appliance to come along in decades.
Whole New You
By Mowry, Tia
From the star of the Cooking Channel's Tia Mowry at Home comes a timely clean-eating cookbook that will change the way you think about what you eat and jump-start your journey to a healthier, more gorgeous you. When actress Tia Mowry landed her breakthrough role on the sitcom Sister, Sister, she swapped home-cooked meals for catering spreads. But her teen-dream diet of candies and carbs turned into a nightmare when she developed endometriosis, a painful disease that affects one in ten women worldwide. Two years and two surgeries later, some surprising advice from her doctor inspired Tia to radically change one of the most basic elements of her life: her diet. After ditching the dairy and the refined sugars and processed foods, Tia's pain receded drastically. What's more, her migraines stopped, her skin cleared up, and she was finally able to get pregnant. Drawing on the latest research on whole plant foods, inflammation, and gut flora, Whole New You chronicles Tia's journey to wellness and provides all the resources you need to feel better, including * a ten-day menu plan to begin your healthy life * more than 100 delicious recipes * lighter versions of your favorite comfort food recipes, including "Buttermilk" Fried Chicken and Crispy Collard Chips * healthy recipes for your kids * tips and tricks for eating on the go * complementary approaches, such as acupuncture and yoga, for whole body healing Like a trusted friend, Tia recounts both her setbacks and her triumphs - and shows you how to listen to what your body is telling you. With Whole New You, your healing begins now. Praise for Whole New You "I'm on the go 24/7 and am always in search of healthy, easy meal options. This book delivers with maximum flavor every single time." - Morris Chestnut, actor and author of The Cut "No one ever said healthy meals can't be prepared in delicious ways, and my friend Tia shows us that she is the one to make that happen!" - Chloe Grace Moretz, actress
The Tinned Fish Cookbook
By Olphen, Bart Van
In the Netherlands and the UK, Bart van Olphen is a celebrated fish connoisseur. Jamie Oliver has called him his "fish hero." Now, Bart shares his excellent, authoritative taste, expertise, and best recipes in this one-of-a-kind cookbook. Simply put, this is The Tinned Fish Cookbook. Whether you're a fish lover or just an adventurous eater looking to branch out, The Tinned Fish Cookbook has something for you. With 45 delicious recipes covering a whole range of tinned fish, from tuna to mackerel and salmon to anchovies, Bart proves that there's more to tinned fish than canned tuna--more variety, more versatility, more flavor. Classic pasta puttanesca is here, but so are Cauliflower Steak with Mushrooms and Anchovy Butter and Watercress Salad with Crab and Fennel.
Vegan 100
By Oakley, Gaz
Tempted to try your hand at vegan food but don't know where to start? Or even just to make meat-free Monday a regular thing? Long gone are the days of vegan food being dull and worthy: Vegan 100 is bold, vibrant and gorgeous. The emphasis in Gaz's 100 tempting vegan recipes is first and foremost on FLAVOR. From Deep Purple Soup to Sage and Smoked Chilli "Dog", through vegan "Fish and Chips" to Chocolate Tart and Raw Cacao "Cheesecake", it's all incredible-tasting food that just happens to be vegan. Delectable, beautiful and packed with dishes that are good for you, this is like no other vegan cookbook.
The 40-Year-Old Vegan
By Sellani, Sandra
Do you wish you could have your pasta and eat it too? So do Sandra and Susan Sellani, twin sisters who transformed the traditional Italian comfort foods of their childhood into healthier, plant-based versions. Sandra, a West Coast vegan, and Susan, an East Coast omnivore, have collaborated to create a rational approach to leaning in to vegan for those over forty.The 40-Year-Old Vegan includes a fifty-two-week plan to easily transition to a plant-based lifestyle, with old-fashioned, recognizable vegan recipes and a realistic vision for looking and feeling good in the second half of life - without having to squeeze into a pair of size-two Spanx! Recipes include: Lentil Shepherd's PieManicotti Florentine with Cashew RicottaZucchini Noodles with Lemon Walnut PestoUnstuffed Poblano with Macadamia CojitaJackfruit ChiliRocky Road Nice CreamAnd more!.