Like busy people everywhere, David Venable wants to spend less time in the kitchen prepping and cooking and more time at the table with family and friends. From appetizers to desserts, the 110 dishes in Half Homemade, Fully Delicious show home cooks how to take advantage of supermarket shortcuts with ready-to-use products found in every grocery aisle. These cook-friendly spice blends, jarred sauces, frozen fruits, canned foods, and prepped vegetables mean satisfying meals are ready in a fraction of the usual time. A looks-good-enough-to-eat photograph accompanies each recipe. From breakfast to breads, casseroles to cast-iron cooking, there are ideas for every meal and gathering. Here's a sampling of what you'll discover:* Cheeseburger Hand Pies* Hawaiian Breakfast Bake* Sloppy Joe Soup* Anytime Autumn Salad* Oven-Baked Baby Back Ribs with Lettuce Slaw* Ground Beef-Noodle Casserole* Reuben "Sandwich" Skillet Bake* Creamy Corn off the Cob* Ros Summer Spritzers* Donut Bread Pudding* Chocolate Dream Icebox Pie As acclaimed restaurateur and Iron Chef Geoffrey Zakarian writes in his foreword, "What David does better than anyone than I know is take the simplest, most ordinary ingredients and in practically no time create something extraordinary.
Ballantine Books
|
9780593357965
|
Hardcover
Where I Come From
By Bragg, Rick
A collection of wide-ranging and endearingly personal columns by the celebrated author, newspaper columnist, and Pulitzer Prize winner Rick Bragg, culled from his best-loved pieces in Southern Living and Garden & Gun.From his love of Tupperware ("My Affair with Tupperware") to the decline of country music, from the legacy of Harper Lee to the metamorphosis of the pickup truck, the best way to kill fire ants, the unbridled excess of Fat Tuesday, and why any self-respecting southern man worth his salt should carry a good knife, Where I Come From is an ode to the stories and the history of the Deep South, written with tenderness, wit, and deep affection--a book that will be treasured by fans old and new.
Knopf
|
9780593317785
|
Hardcover
The Skinnytaste Air Fryer Cookbook
By Homolka, Gina
From #1 New York Times bestselling author Gina Homolka comes the must-have air fryer cookbook, featuring 75 quick and easy recipes that deliver on Skinnytaste's signature "light on calories, big on flavor" promise. Gina Homolka is beloved for her incredible recipes that transform your favorite, comforting foods into healthy, low-cal dishes with tons of flavor. Now she brings her expertise to the game-changing air fryer appliance. Using high-powered, super-hot circulating air like a convection oven, air fryers crisp up your favorite "fried" foods with barely any oil needed. Cook times are shorter than traditional oven methods and the process requires little clean-up. In The Skinnytaste Air Fryer Cookbook, Gina shares 75 of her best recipes that work in every type of air fryer, including basket models and countertop ovens with air fryer settings. You'll of course find crave-worthy recipes for traditionally fried foods, such as Chicken-Vegetable Spring Rolls, Crispy Coconut Shrimp, Za'atar Chickpeas, and Pickle-Brined Chicken Tenders, but Gina also shows you how versatile the appliance can be. Perfectly roasted meats and vegetables like Korean Pork Lettuce Wraps, Roasted Fish with Lemon-Almond Crumbs, Sugar and Spice Acorn Squash, and Charred Sesame Green Beans, along with baked goods like Homemade Bagels and Cinnamon Rolls with Cream Cheese Icing, are all executed beautifully in the compact air fryer. For those of us with a sweet tooth, The Skinnytaste Air Fryer Cookbook even offers low-cal desserts, including Churros, Very Berry Mini Pie, and Baked Apples with Streusel Topping. Many dishes are vegetarian, gluten-free, and keto-friendly - all called out with helpful icons - and every recipe includes nutritional information (with the most up-to-date Weight Watchers points found on the blog) .
Clarkson Potter
|
9781984825643
|
Hardcover
Ripe Figs
By Khan, Yasmin
A Finalist for the 2022 James Beard Foundation Cookbook Award and the 2022 IACP Award (International) Longlisted for the 2022 Art of Eating Prize A New York Times Best Cookbook of 2021 * A Guardian Best Food Book of 2021 * A Simply Recipes Favorite Cookbook of 2021 * A WBUR Here & Now Favorite Cookbook of 2021The acclaimed author of Zaitoun returns with vibrant recipes and powerful stories from the islands that bridge the Mediterranean and the Middle East.For thousands of years, the eastern Mediterranean has stood as a meeting point between East and West, bringing cultures and cuisines through trade, commerce, and migration. Traveling by boat and land, Yasmin Khan traces the ingredients that have spread through the region from the time of Ottoman rule to the influence of recent refugee communities.At the kitchen table, she explores what borders, identity, and migration mean in an interconnected world, and her recipes unite around thickets of dill and bunches of oregano, zesty citrus and sweet dates, thick tahini and soothing cardamom. Khan includes healthy, seasonal, vegetable-focused recipes, such as hot yogurt soups, zucchini and feta fritters, pomegranate and sumac chicken, and candied pumpkin with tahini and date syrup.Fully accessible for the home cook, with stunning food and location photography, Ripe Figs is a dazzling collection of recipes and stories that celebrate an ever-diversifying region and imagine a world without borders. 100 illustrations
W. W. Norton & Company
|
9781324006657
|
Hardcover
Ham
By Fowler, Damon Lee
While the hindquarters of swine have been preserved in salt the world over for thousands of years, there are only a few places on earth where ham is as celebrated or integral to the cuisine as it is in the American South. To begin to understand the place that this iconic food holds in the hearts of southerners, Damon Lee Fowler writes, one has only to step into the historic smokehouse of Thomas Jefferson's Monticello and take a deep breath. More than a century after the last hams were hung to smoke in that chamber, the aroma of salt, smoke, and air-dried pork still permeates the rough masonry walls and clay floor, filling the air with its earthy perfume. Even after centuries of culinary transformations throughout the South, that fragrance lingers in kitchens throughout the region.
The University of North Carolina Press
|
9781469635897
|
Hardcover
Boards
By Kitchen, America's Test
These days, a grazing board is so much more than just cheese and cured meat - it's an interactive and low-key yet elegant way of presenting food. Show off your effortless entertaining style with showstopping conversation-starting spreads that are sure to impress your guests but give you the flexibility to make or buy components as you choose. Guests can shake up their own popcorn with a Movie Night Board complete with individual paper bags and a variety of sprinkle-on flavorings (ranging from Garlic-Herb to ramen seasoning) plus a DIY soda fountain with seltzer and simple syrups. Or, create a low-lift Tapas Board by making our foolproof Spanish Tortilla and adding store-bought cheeses, olives, and tinned fish. Charcuterie and cheese board how-tos in the introduction help you achieve the perfect balance of texture, flavor, and visual appeal.
America's Test Kitchen
|
9781954210004
|
Hardcover
Instant Family Meals
By Copeland, Sarah
In Instant Family Meals, cookbook author and mom-of-two Sarah Copeland shows home cooks how to make dinner time a less stressful proposition with 75 inspired breakfasts, snacks, dinners, and even desserts thanks to the speed and efficiency of the multicooker, pressure cooker, slow cooker, and Instant Pot. Sarah's straightforward instructions, encouraging advice, and time saving tips make meal planning, prep, and cooking that much easier.Dishes like Cacio e Pepe Risotto, Double Vegetable Pot Roast, Late Summer Bean Stew with Fresh Mint, and 10-Minute Pistou with Pasta and Herbs bring an elevated touch and any-night practicality to family meal time favorites. Beyond dinner, Sarah explores hands-off breakfasts like All-Purpose Breakfast Fritatta and Coconut Rice Porridge with Bananas and Raspberry Jam, desserts such as Easy Caramel Flan and Summer Berry Crumble, and cozy drinks like French Hot Chocolate and Spiced Cider.
Clarkson Potter
|
9780593139721
|
Hardcover
We Are What We Eat
By Waters, Alice
In We Are What We Eat, Alice Waters urges us to take up the mantle of slow food culture, the philosophy at the core of her life's work. When Waters first opened Chez Panisse in 1971, she did so with the intention of feeding people good food during a time of political turmoil. Customers responded to the locally sourced organic ingredients, to the dishes made by hand, and to the welcoming hospitality that infused the small space - human qualities that were disappearing from a country increasingly seduced by takeout, frozen dinners, and prepackaged ingredients. Waters came to see that the phenomenon of fast food culture, which prioritized cheapness, availability, and speed, was not only ruining our health, but also dehumanizing the ways we live and relate to one another.
Penguin Press
|
9780525561538
|
Hardcover
Jubilee
By Tipton-martin, Toni
Adapted from historical texts and rare African-American cookbooks, the 125 recipes of Jubilee paint a rich, varied picture of the true history of African-American cooking: a cuisine far beyond soul food.Toni Tipton-Martin, the first African-American food editor of a daily American newspaper, is the author of the James Beard Award-winning The Jemima Code, a history of African-American cooking found in--and between--the lines of three centuries' worth of African-American cookbooks. Tipton-Martin builds on that research in Jubilee, adapting recipes from those historic texts for the modern kitchen. What we find is a world of African-American cuisine--made by enslaved master chefs, free caterers, and black entrepreneurs and culinary stars--that goes far beyond soul food. It's a cuisine that was developed in the homes of the elite and middle class; that takes inspiration from around the globe; that is a diverse, varied style of cooking that has created much of what we know of as American cuisine.
Clarkson Potter
|
9781524761738
|
Hardcover
Mi Cocina
By Martínez, Rick
An enticing, regional, and stunning exploration of Mexican cuisine from beloved food writer and host of the Babish Culinary Universe show "Pruébalo" on YouTube and Food52's "Sweet Heat" series, Rick Martínez.ONE OF THE MOST ANTICIPATED COOKBOOKS OF 2022 - Time, Food52In his first, much-anticipated cookbook, New York Times contributor, Food52 columnist, and former Bon Appétit food editor Rick Martínez introduces home cooks to the diverse culinary treasures of Mexico. In Mi Cocina, Rick travels to each of the seven regions in Mexico to explore 100 unique dishes, the recipe for each accompanied by stunning on-site photography. In this beautifully personal tribute, Rick expresses Mexico's regionality through dishes like Oaxaca's Mole Coloradito (made with pasilla chiles, dried fruits, nuts, seeds, plantain, and bittersweet chocolate) and Tacos de Capeados (cornmeal-battered fried fish tacos with papaya and tomatillo) from coastal Baja.
Half Homemade, Fully Delicious
By Venable, David
Like busy people everywhere, David Venable wants to spend less time in the kitchen prepping and cooking and more time at the table with family and friends. From appetizers to desserts, the 110 dishes in Half Homemade, Fully Delicious show home cooks how to take advantage of supermarket shortcuts with ready-to-use products found in every grocery aisle. These cook-friendly spice blends, jarred sauces, frozen fruits, canned foods, and prepped vegetables mean satisfying meals are ready in a fraction of the usual time. A looks-good-enough-to-eat photograph accompanies each recipe. From breakfast to breads, casseroles to cast-iron cooking, there are ideas for every meal and gathering. Here's a sampling of what you'll discover:* Cheeseburger Hand Pies* Hawaiian Breakfast Bake* Sloppy Joe Soup* Anytime Autumn Salad* Oven-Baked Baby Back Ribs with Lettuce Slaw* Ground Beef-Noodle Casserole* Reuben "Sandwich" Skillet Bake* Creamy Corn off the Cob* Ros Summer Spritzers* Donut Bread Pudding* Chocolate Dream Icebox Pie As acclaimed restaurateur and Iron Chef Geoffrey Zakarian writes in his foreword, "What David does better than anyone than I know is take the simplest, most ordinary ingredients and in practically no time create something extraordinary.
Where I Come From
By Bragg, Rick
A collection of wide-ranging and endearingly personal columns by the celebrated author, newspaper columnist, and Pulitzer Prize winner Rick Bragg, culled from his best-loved pieces in Southern Living and Garden & Gun.From his love of Tupperware ("My Affair with Tupperware") to the decline of country music, from the legacy of Harper Lee to the metamorphosis of the pickup truck, the best way to kill fire ants, the unbridled excess of Fat Tuesday, and why any self-respecting southern man worth his salt should carry a good knife, Where I Come From is an ode to the stories and the history of the Deep South, written with tenderness, wit, and deep affection--a book that will be treasured by fans old and new.
The Skinnytaste Air Fryer Cookbook
By Homolka, Gina
From #1 New York Times bestselling author Gina Homolka comes the must-have air fryer cookbook, featuring 75 quick and easy recipes that deliver on Skinnytaste's signature "light on calories, big on flavor" promise. Gina Homolka is beloved for her incredible recipes that transform your favorite, comforting foods into healthy, low-cal dishes with tons of flavor. Now she brings her expertise to the game-changing air fryer appliance. Using high-powered, super-hot circulating air like a convection oven, air fryers crisp up your favorite "fried" foods with barely any oil needed. Cook times are shorter than traditional oven methods and the process requires little clean-up. In The Skinnytaste Air Fryer Cookbook, Gina shares 75 of her best recipes that work in every type of air fryer, including basket models and countertop ovens with air fryer settings. You'll of course find crave-worthy recipes for traditionally fried foods, such as Chicken-Vegetable Spring Rolls, Crispy Coconut Shrimp, Za'atar Chickpeas, and Pickle-Brined Chicken Tenders, but Gina also shows you how versatile the appliance can be. Perfectly roasted meats and vegetables like Korean Pork Lettuce Wraps, Roasted Fish with Lemon-Almond Crumbs, Sugar and Spice Acorn Squash, and Charred Sesame Green Beans, along with baked goods like Homemade Bagels and Cinnamon Rolls with Cream Cheese Icing, are all executed beautifully in the compact air fryer. For those of us with a sweet tooth, The Skinnytaste Air Fryer Cookbook even offers low-cal desserts, including Churros, Very Berry Mini Pie, and Baked Apples with Streusel Topping. Many dishes are vegetarian, gluten-free, and keto-friendly - all called out with helpful icons - and every recipe includes nutritional information (with the most up-to-date Weight Watchers points found on the blog) .
Ripe Figs
By Khan, Yasmin
A Finalist for the 2022 James Beard Foundation Cookbook Award and the 2022 IACP Award (International) Longlisted for the 2022 Art of Eating Prize A New York Times Best Cookbook of 2021 * A Guardian Best Food Book of 2021 * A Simply Recipes Favorite Cookbook of 2021 * A WBUR Here & Now Favorite Cookbook of 2021The acclaimed author of Zaitoun returns with vibrant recipes and powerful stories from the islands that bridge the Mediterranean and the Middle East.For thousands of years, the eastern Mediterranean has stood as a meeting point between East and West, bringing cultures and cuisines through trade, commerce, and migration. Traveling by boat and land, Yasmin Khan traces the ingredients that have spread through the region from the time of Ottoman rule to the influence of recent refugee communities.At the kitchen table, she explores what borders, identity, and migration mean in an interconnected world, and her recipes unite around thickets of dill and bunches of oregano, zesty citrus and sweet dates, thick tahini and soothing cardamom. Khan includes healthy, seasonal, vegetable-focused recipes, such as hot yogurt soups, zucchini and feta fritters, pomegranate and sumac chicken, and candied pumpkin with tahini and date syrup.Fully accessible for the home cook, with stunning food and location photography, Ripe Figs is a dazzling collection of recipes and stories that celebrate an ever-diversifying region and imagine a world without borders. 100 illustrations
Ham
By Fowler, Damon Lee
While the hindquarters of swine have been preserved in salt the world over for thousands of years, there are only a few places on earth where ham is as celebrated or integral to the cuisine as it is in the American South. To begin to understand the place that this iconic food holds in the hearts of southerners, Damon Lee Fowler writes, one has only to step into the historic smokehouse of Thomas Jefferson's Monticello and take a deep breath. More than a century after the last hams were hung to smoke in that chamber, the aroma of salt, smoke, and air-dried pork still permeates the rough masonry walls and clay floor, filling the air with its earthy perfume. Even after centuries of culinary transformations throughout the South, that fragrance lingers in kitchens throughout the region.
Boards
By Kitchen, America's Test
These days, a grazing board is so much more than just cheese and cured meat - it's an interactive and low-key yet elegant way of presenting food. Show off your effortless entertaining style with showstopping conversation-starting spreads that are sure to impress your guests but give you the flexibility to make or buy components as you choose. Guests can shake up their own popcorn with a Movie Night Board complete with individual paper bags and a variety of sprinkle-on flavorings (ranging from Garlic-Herb to ramen seasoning) plus a DIY soda fountain with seltzer and simple syrups. Or, create a low-lift Tapas Board by making our foolproof Spanish Tortilla and adding store-bought cheeses, olives, and tinned fish. Charcuterie and cheese board how-tos in the introduction help you achieve the perfect balance of texture, flavor, and visual appeal.
Instant Family Meals
By Copeland, Sarah
In Instant Family Meals, cookbook author and mom-of-two Sarah Copeland shows home cooks how to make dinner time a less stressful proposition with 75 inspired breakfasts, snacks, dinners, and even desserts thanks to the speed and efficiency of the multicooker, pressure cooker, slow cooker, and Instant Pot. Sarah's straightforward instructions, encouraging advice, and time saving tips make meal planning, prep, and cooking that much easier.Dishes like Cacio e Pepe Risotto, Double Vegetable Pot Roast, Late Summer Bean Stew with Fresh Mint, and 10-Minute Pistou with Pasta and Herbs bring an elevated touch and any-night practicality to family meal time favorites. Beyond dinner, Sarah explores hands-off breakfasts like All-Purpose Breakfast Fritatta and Coconut Rice Porridge with Bananas and Raspberry Jam, desserts such as Easy Caramel Flan and Summer Berry Crumble, and cozy drinks like French Hot Chocolate and Spiced Cider.
We Are What We Eat
By Waters, Alice
In We Are What We Eat, Alice Waters urges us to take up the mantle of slow food culture, the philosophy at the core of her life's work. When Waters first opened Chez Panisse in 1971, she did so with the intention of feeding people good food during a time of political turmoil. Customers responded to the locally sourced organic ingredients, to the dishes made by hand, and to the welcoming hospitality that infused the small space - human qualities that were disappearing from a country increasingly seduced by takeout, frozen dinners, and prepackaged ingredients. Waters came to see that the phenomenon of fast food culture, which prioritized cheapness, availability, and speed, was not only ruining our health, but also dehumanizing the ways we live and relate to one another.
Jubilee
By Tipton-martin, Toni
Adapted from historical texts and rare African-American cookbooks, the 125 recipes of Jubilee paint a rich, varied picture of the true history of African-American cooking: a cuisine far beyond soul food.Toni Tipton-Martin, the first African-American food editor of a daily American newspaper, is the author of the James Beard Award-winning The Jemima Code, a history of African-American cooking found in--and between--the lines of three centuries' worth of African-American cookbooks. Tipton-Martin builds on that research in Jubilee, adapting recipes from those historic texts for the modern kitchen. What we find is a world of African-American cuisine--made by enslaved master chefs, free caterers, and black entrepreneurs and culinary stars--that goes far beyond soul food. It's a cuisine that was developed in the homes of the elite and middle class; that takes inspiration from around the globe; that is a diverse, varied style of cooking that has created much of what we know of as American cuisine.
Mi Cocina
By Martínez, Rick
An enticing, regional, and stunning exploration of Mexican cuisine from beloved food writer and host of the Babish Culinary Universe show "Pruébalo" on YouTube and Food52's "Sweet Heat" series, Rick Martínez.ONE OF THE MOST ANTICIPATED COOKBOOKS OF 2022 - Time, Food52In his first, much-anticipated cookbook, New York Times contributor, Food52 columnist, and former Bon Appétit food editor Rick Martínez introduces home cooks to the diverse culinary treasures of Mexico. In Mi Cocina, Rick travels to each of the seven regions in Mexico to explore 100 unique dishes, the recipe for each accompanied by stunning on-site photography. In this beautifully personal tribute, Rick expresses Mexico's regionality through dishes like Oaxaca's Mole Coloradito (made with pasilla chiles, dried fruits, nuts, seeds, plantain, and bittersweet chocolate) and Tacos de Capeados (cornmeal-battered fried fish tacos with papaya and tomatillo) from coastal Baja.