Cook with confidence every day! Dig into 365 essential recipes and tons of foundational resources - from the James Beard Award winning team at Christopher Kimball's Milk Street.
This is Milk Street's new and comprehensive guide to today's recipe repertoire, full of fresh flavors and simple yet game-changing techniques. This is everyday cooking you actually want to cook every day.
Milk Street 365is both inspiration and reference for the contemporary kitchen, with recipes that will change the way you cook at home==from soups, stews and salads to flatbreads, pizzas and noodles. Dishes include:
* Velvety Turkish Scrambled Eggs with Yogurt
* Vietnamese Pork and Scallion Omelette
* Butter Beans in Tomato Sauce with Dill and Feta
* Thai Green Curry Chicken and Vegetables
* Taiwanese Five-Spice Pork with Rice
* Garlic-Rosemary Burgers with Taleggio Sauce
* Cheese-Crisped Pinto Bean Quesadillas
* Plus deep dives into ingredients, pantry basics, and foundational techniques that every cook should master.
Voracious
|
9780316538688
|
Hardcover
Milk Street
By Kimball, Christopher
These one-pot meals reveal the world of flavorful possibilities inside a simple skillet - America's most common cooking tool - from the James Beard Award-winning team at Milk Street. From a wok to a clay pot, every cuisine has a ubiquitous pot or pan that can cook just about anything. In the United States, the most common pan is a simple 12-inch skillet. Here you'll find 125 recipes that will transform and expand the way you use this versatile piece of cookware.To liberate the skillet from commonplace fare, we share what we've learned from our travels and from cooks in more than 35 countries. We drew inspiration from the East African islands ofMauritius and Runion forShrimp Rougaille, based on a Creole tomato sauce that reflects European and Indian influences.
Publisher: n/a
|
9780316387361
|
Hardcover
Very Good Salads
By Allan, Louisa
A seasonal cookbook filled with salad and dips inspired by the Middle East. This book contains 52 very good salad recipes, brought to you by Shuki Rosenboim and Louisa Allan, owners of Very Good Falafel, a small falafel bar in Melbourne, Australia. With a focus on vegan salads, exceptional dips, soft pita and, of course, very good falafel, all made from local in-season ingredients - you'll find all of these dishes, and more, in this very good book.Very Good Salads shares Shuki and Louisa's original, much-lauded falafel recipe for the first time, along with their popular salads that change with the seasons. Making the very best of fresh produce, recipes include Iraqi Jewish and Middle Eastern-focused salads that are as good on their own as they are stuffed into bread with a side of tahini.
Smith Street Books
|
9781922417862
|
Hardcover
Dinner in Rome
By Viestad, Andreas
With a celebrated food writer as host, a delectable history of Roman cuisine and the world - served one dish at a time. "There is more history in a bowl of pasta than in the Colosseum," writes Andreas Viestad in Dinner in Rome. From the table of a classic Roman restaurant, Viestad takes us on a fascinating culinary exploration of the Eternal City and global civilization. Food, he argues, is history's secret driving force. Viestad finds deeper meanings in his meal: He uses the bread that begins his dinner to trace the origins of wheat and its role in Rome's rise as well as its downfall. With his fried artichoke antipasto, he explains olive oil's part in the religious conflict of sixteenth-century Europe. And, from his sorbet dessert, he recounts how lemons featured in the history of the Mafia in the nineteenth century and how the hunger for sugar fueled the slave trade.
Reaktion Books
|
9781789146745
|
Hardcover
Taste of Home Copycat Favorites Volume 2
By Home, Taste Of
Versions of beloved dishes from Olive Garden, Panera Bread, Starbucks, Rib Shack, Arbys', Applebee's, The Cheesecake Factory, Chick-Fil-A and more are featured in this exciting cookbook. Keep these famous foods at your fingertips with Taste of Home Copycat Favorites, Volume 2!. Don't dial delivery, skip the drive-thru and save your tip money, because Copycat Favorites, Volume 2 brings America's most popular menu items right to your kitchen. It's never been easier to treat your family to their favorite restaurant foods than with this all-new follow-up to Taste of Home's best-selling cookbook Copycat Restaurant Favorites (2019) Inside, you'll discover 100 entrees, pizzas, sandwiches, soups and desserts - all inspired by popular eateries and the brands you love.
Trusted Media Brands
|
9781621459330
|
Paperback
Half Baked Harvest Every Day
By Gerard, Tieghan
The millions of fans of the Half Baked Harvest blog and bestselling books have fallen in love with Tieghan Gerard's recipes for their wholesome decadence, non-fussy approach, and smart twists on comforting favorites. Written and photographed in the stunning mountains of Colorado, inspired by her big, unique family, and focused on what you'll want to eat day-in-day-out, Half Baked Harvest Every Day delivers all-new recipes that will feed your body and soul. For Tieghan, feel-good-food isn't about restrictive eating. It's about enjoying real food with lots of flavor and the satisfaction of sharing it with those you love. Finding balance is about giving your body and your cravings what they need . . . whether that's a light, vegetable-packed dish, or a big ole' plate of something comforting.
Clarkson Potter; Illustrated edition
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9780593232552
|
Hardcover
V is for Vegan
By Rodgers, Kerstin
If you thought vegan food was brown and bland, think again. V is for Vegan blows that myth out of the water. Kerstin Rodgers' 150 recipes are game-changing, with ideas for breakfast treats, soups and salads, dips, snacks, naturally vegan dinners, and desserts you never thought possible without eggs or dairy. Kerstin offers easy ideas for flavor bombs like vegan parmesan, vegan mayonnaise, and super tasty condiments, and spice mixes to maximize the flavor of your food. This is the book for anyone who's ever thought about cutting back their meat and dairy intake, or who's already vegan or vegetarian and wants imaginative recipes.
Quadrille Publishing
|
9781849496780
|
Hardcover
Pull up a chair
By Thiessen, Tiffani
Tiffani Thiessen is beloved for her roles in Saved by the Bell and Beverly Hills 90210, but for the past few years she's been known as the host of the Cooking Channel series Dinner at Tiffani's. Each episode showcased her classic-with-a-twist recipes and knack for hosting a good time. For three seasons, Tiffani's fans were able to fall in love with her all over again. Now, in Pull Up a Chair, readers can bring home Tiffani's delicious food and warm hospitality. The 125 recipes in this debut cookbook are the kind that bring people together. Whether it's Stuffed French Toast or her husband, Brady's Favorite Short Rib Enchiladas for family-friendly meals, Curried Deviled Eggs or Boozy Date Milkshakes for special-occasion treats, or Mom's Cream Cheese Pie--because you can't forget dessert! With recipes and tips for pleasing the pickiest of eaters, feeding a crowd or pulling off a party in your PJs, plus gorgeous photography, Pull Up a Chair will be the book that fans and avid home cooks alike will want to include in their collection.
Houghton Mifflin Harcourt
|
9781328710307
|
Hardcover
Animal, Vegetable, Junk
By Bittman, Mark
The history of Homo sapiens is usually told as a story of technology or economics. But there is a more fundamental driver: food. How we hunted and gathered explains our emergence as a new species and our earliest technology; our first food systems, from fire to agriculture, tell where we settled and how civilizations expanded. The quest for food for growing populations drove exploration, colonialism, slavery, even capitalism. A century ago, food was industrialized. Since then, new styles of agriculture and food production have written a new chapter of human history, one that's driving both climate change and global health crises. Best-selling food authority Mark Bittman offers a panoramic view of the story and explains how we can rescue ourselves from the modern wrong turn.
Houghton Mifflin Harcourt
|
9781328974624
|
Hardcover
The Illustrated Step-by-Step Cook
By Publishing, Dk
For any cook, illustrated step-by-step instructions that explain an unfamiliar technique or guide them through the crucial part of a recipe can be invaluable. The Illustrated Step-by-Step Cook recognizes the importance of this and in classic DK style includes a photographic sequence of more than 300 classic recipes, positioned alongside the recipe so the reader doesn't have to go searching for it in a separate techniques section. Particularly useful for relative beginners, by providing reassurance and demystifying methods that are new to them, the Illustrated Step-by-Step Cook allows anybody to cook classic recipes perfectly and with confidence.
Milk Street 365
By Kimball, Christopher
Cook with confidence every day! Dig into 365 essential recipes and tons of foundational resources - from the James Beard Award winning team at Christopher Kimball's Milk Street. This is Milk Street's new and comprehensive guide to today's recipe repertoire, full of fresh flavors and simple yet game-changing techniques. This is everyday cooking you actually want to cook every day. Milk Street 365is both inspiration and reference for the contemporary kitchen, with recipes that will change the way you cook at home==from soups, stews and salads to flatbreads, pizzas and noodles. Dishes include: * Velvety Turkish Scrambled Eggs with Yogurt * Vietnamese Pork and Scallion Omelette * Butter Beans in Tomato Sauce with Dill and Feta * Thai Green Curry Chicken and Vegetables * Taiwanese Five-Spice Pork with Rice * Garlic-Rosemary Burgers with Taleggio Sauce * Cheese-Crisped Pinto Bean Quesadillas * Plus deep dives into ingredients, pantry basics, and foundational techniques that every cook should master.
Milk Street
By Kimball, Christopher
These one-pot meals reveal the world of flavorful possibilities inside a simple skillet - America's most common cooking tool - from the James Beard Award-winning team at Milk Street. From a wok to a clay pot, every cuisine has a ubiquitous pot or pan that can cook just about anything. In the United States, the most common pan is a simple 12-inch skillet. Here you'll find 125 recipes that will transform and expand the way you use this versatile piece of cookware.To liberate the skillet from commonplace fare, we share what we've learned from our travels and from cooks in more than 35 countries. We drew inspiration from the East African islands ofMauritius and Runion forShrimp Rougaille, based on a Creole tomato sauce that reflects European and Indian influences.
Very Good Salads
By Allan, Louisa
A seasonal cookbook filled with salad and dips inspired by the Middle East. This book contains 52 very good salad recipes, brought to you by Shuki Rosenboim and Louisa Allan, owners of Very Good Falafel, a small falafel bar in Melbourne, Australia. With a focus on vegan salads, exceptional dips, soft pita and, of course, very good falafel, all made from local in-season ingredients - you'll find all of these dishes, and more, in this very good book.Very Good Salads shares Shuki and Louisa's original, much-lauded falafel recipe for the first time, along with their popular salads that change with the seasons. Making the very best of fresh produce, recipes include Iraqi Jewish and Middle Eastern-focused salads that are as good on their own as they are stuffed into bread with a side of tahini.
Dinner in Rome
By Viestad, Andreas
With a celebrated food writer as host, a delectable history of Roman cuisine and the world - served one dish at a time. "There is more history in a bowl of pasta than in the Colosseum," writes Andreas Viestad in Dinner in Rome. From the table of a classic Roman restaurant, Viestad takes us on a fascinating culinary exploration of the Eternal City and global civilization. Food, he argues, is history's secret driving force. Viestad finds deeper meanings in his meal: He uses the bread that begins his dinner to trace the origins of wheat and its role in Rome's rise as well as its downfall. With his fried artichoke antipasto, he explains olive oil's part in the religious conflict of sixteenth-century Europe. And, from his sorbet dessert, he recounts how lemons featured in the history of the Mafia in the nineteenth century and how the hunger for sugar fueled the slave trade.
Taste of Home Copycat Favorites Volume 2
By Home, Taste Of
Versions of beloved dishes from Olive Garden, Panera Bread, Starbucks, Rib Shack, Arbys', Applebee's, The Cheesecake Factory, Chick-Fil-A and more are featured in this exciting cookbook. Keep these famous foods at your fingertips with Taste of Home Copycat Favorites, Volume 2!. Don't dial delivery, skip the drive-thru and save your tip money, because Copycat Favorites, Volume 2 brings America's most popular menu items right to your kitchen. It's never been easier to treat your family to their favorite restaurant foods than with this all-new follow-up to Taste of Home's best-selling cookbook Copycat Restaurant Favorites (2019) Inside, you'll discover 100 entrees, pizzas, sandwiches, soups and desserts - all inspired by popular eateries and the brands you love.
Half Baked Harvest Every Day
By Gerard, Tieghan
The millions of fans of the Half Baked Harvest blog and bestselling books have fallen in love with Tieghan Gerard's recipes for their wholesome decadence, non-fussy approach, and smart twists on comforting favorites. Written and photographed in the stunning mountains of Colorado, inspired by her big, unique family, and focused on what you'll want to eat day-in-day-out, Half Baked Harvest Every Day delivers all-new recipes that will feed your body and soul. For Tieghan, feel-good-food isn't about restrictive eating. It's about enjoying real food with lots of flavor and the satisfaction of sharing it with those you love. Finding balance is about giving your body and your cravings what they need . . . whether that's a light, vegetable-packed dish, or a big ole' plate of something comforting.
V is for Vegan
By Rodgers, Kerstin
If you thought vegan food was brown and bland, think again. V is for Vegan blows that myth out of the water. Kerstin Rodgers' 150 recipes are game-changing, with ideas for breakfast treats, soups and salads, dips, snacks, naturally vegan dinners, and desserts you never thought possible without eggs or dairy. Kerstin offers easy ideas for flavor bombs like vegan parmesan, vegan mayonnaise, and super tasty condiments, and spice mixes to maximize the flavor of your food. This is the book for anyone who's ever thought about cutting back their meat and dairy intake, or who's already vegan or vegetarian and wants imaginative recipes.
Pull up a chair
By Thiessen, Tiffani
Tiffani Thiessen is beloved for her roles in Saved by the Bell and Beverly Hills 90210, but for the past few years she's been known as the host of the Cooking Channel series Dinner at Tiffani's. Each episode showcased her classic-with-a-twist recipes and knack for hosting a good time. For three seasons, Tiffani's fans were able to fall in love with her all over again. Now, in Pull Up a Chair, readers can bring home Tiffani's delicious food and warm hospitality. The 125 recipes in this debut cookbook are the kind that bring people together. Whether it's Stuffed French Toast or her husband, Brady's Favorite Short Rib Enchiladas for family-friendly meals, Curried Deviled Eggs or Boozy Date Milkshakes for special-occasion treats, or Mom's Cream Cheese Pie--because you can't forget dessert! With recipes and tips for pleasing the pickiest of eaters, feeding a crowd or pulling off a party in your PJs, plus gorgeous photography, Pull Up a Chair will be the book that fans and avid home cooks alike will want to include in their collection.
Animal, Vegetable, Junk
By Bittman, Mark
The history of Homo sapiens is usually told as a story of technology or economics. But there is a more fundamental driver: food. How we hunted and gathered explains our emergence as a new species and our earliest technology; our first food systems, from fire to agriculture, tell where we settled and how civilizations expanded. The quest for food for growing populations drove exploration, colonialism, slavery, even capitalism. A century ago, food was industrialized. Since then, new styles of agriculture and food production have written a new chapter of human history, one that's driving both climate change and global health crises. Best-selling food authority Mark Bittman offers a panoramic view of the story and explains how we can rescue ourselves from the modern wrong turn.
The Illustrated Step-by-Step Cook
By Publishing, Dk
For any cook, illustrated step-by-step instructions that explain an unfamiliar technique or guide them through the crucial part of a recipe can be invaluable. The Illustrated Step-by-Step Cook recognizes the importance of this and in classic DK style includes a photographic sequence of more than 300 classic recipes, positioned alongside the recipe so the reader doesn't have to go searching for it in a separate techniques section. Particularly useful for relative beginners, by providing reassurance and demystifying methods that are new to them, the Illustrated Step-by-Step Cook allows anybody to cook classic recipes perfectly and with confidence.