Best-Ever Cookies
Cookies 'round the calendar...yummy, easy-to-make favorites for all occasions! It's been nearly 15 years since we've shared these warm from the oven or wrapped up for giving, cookies are a timelessly classic treat. Updated with 22 photos of sweet treats! Bakers searching for an essential collection of recipes should look no further than Best-Ever Cookies, another must-have cook book in the best-selling Gooseberry Patch cookbook series. Filled with over 235 delectable delights perfect for special occasions or to enjoy every day, this book is destined to become a secret weapon for moms and grandmas everywhere! Whether warm from the oven or wrapped up for giving, cookies are a timelessly classic treat. Family & friends will love Old-Fashioned Butter Cookies, Glazed Honey-Walnut Bars, Chocolate Drops, Raisin-Nut Pinwheels and Raspberry Meringue Kisses.
My Harvest Kitchen
In this new cookbook, Gesine Bullock-Prado invites her fans into her kitchen, where the harvest is local. Whether she's picked the lettuce from her own garden, visited a farmers' market, or shopped at the local grocery store, her seasonal cooking is accessible to all readers. Delicious recipes share the page with fan-favorite family stories and tips on growing food, understanding the soil, and more, for aspirational (and actual) gardeners. Bullock-Prado once dreamed of homesteading--living off the land, cooking pies with scavenged berries, keeping bees and savoring the honey, and foraging all things wild--but was not wholly successful. Her hybrid approach is on display here, and she encourages readers to be realistic and celebrate fresh ingredients wherever they were grown. From Zucchini Waffles to Pickled Peaches, Green Mountain Carbonara to Key Lime Ice Cream Pie, Peony Jelly to Preserved Lemons, these are dishes to make time and again.
My Southern Kitchen
Southern Living magazine's beloved columnist and test kitchen pro Ivy Odom offers a host of truly Southern recipes, from favorites to fresh creations Whether you already love her Southern Living cooking column and Hey Y'all video series or have just discovered them, you need to know Ivy Odom. Born and raised in Moultrie, Georgia, and just 30 years old, she is a fresh cooking talent whose star is ascendant. Her first cookbook mixes up tried and true classic recipes passed down through generations--Ivy's heritage is proudly Southern all the way--with her own trendworthy spins on traditional favorites. Throughout the book, you'll find big cooking ideas (plus time saving tips); cocktails to shake; and recipes (more than 100) to make to help you cook up all the dishes you crave. Chapters match food to occasion, so have fun indulging in your favorite supper menus, cocktails for porch sipping, and perfect dishes for lawn parties, lazy Sundays, tailgates, and more. Discover pro cooking techniques in "Ivy's Take" sidebars, and for moments when you'd rather read than cook, there are stories full of signature Southern charm on each and every page.
The Route 66 Cookbook
Embark on a colorful culinary journey traversing America's Mother Road with stops to recreate the best eats along the way. In The Route 66 Cookbook, acclaimed author and lifestyle blogger Linda Ly combines armchair travel with a traditional cookbook to celebrate 100 years of the United States' most recognizable roadway. This unique compilation of recipes honors American transportation history with a location-specific focus, encouraging you to explore new flavors, places, and perhaps even future vacation destinations. Discover fascinating historical facts and figures from the route's early days to modern attractions as you try recipes organized by state, starting from the eastern start of the route in Chicago, Illinois, and continuing all the way through to its western endpoint in Los Angeles, California, making pit stops in Missouri, Kansas, Oklahoma, Texas, New Mexico, and Arizona. From cheap, quick eats to steakhouses and fine dining, this cookbook caters to varied budgets and palates. Recipes for breakfast, lunch, and dinner all make an appearance, and drinks and desserts get their time to shine too. Throughout its recipes and destinations, The Route 66 Cookbook pays homage to America's diverse cultural history. Of course, there are recipes for a variety of standard American fare, such as diner food, burgers, and multiple styles of barbecue, but German, Mexican, Asian, Indigenous, and fusion foods are also included: Apple Strudel - The Berghoff, Chicago, ILBlackberry Wine Cake - St. James Winery, St. James, MOEgg Cream - Monarch Pharmacy and Soda Fountain, Baxter Springs, KSSp瓣etzle - Rock Cafe, Stroud, OKThe Elvis Ugly Crust Pie - Midpoint Cafe, Adrian, TXNew Mexican Posole - Silver Moon Cafe, Santa Rosa, NMHalibut Ceviche - The Turquoise Room at La Posada Hotel, Winslow, AZStrawberry Margarita Pie - Chiquita Rosita's, Barstow, CASpicy Seafood Soup - The Albright, Santa Monica, CAWith 66 recipes from the Midwest to the West Coast, The Route 66 Cookbook has it all, honoring an American road trip tradition and ensuring you can enjoy it even if you're not on the road.
Recipes from the American South
A home cook's guide to one of America's most diverse - and delicious - cuisines, from James Beard Award-winning author and culinary historian Michael W. Twitty'Our cuisine, with its grits and black-eyed peas, crab cakes, red rice, and endless variations on the staple foods of the region, casts a spell that, if you're lucky, gets passed down with snapping string beans at the table and chewing cane on the back porch.' - Michael W. TwittyIn the introduction to this groundbreaking recipe collection, acclaimed historian Michael W. Twitty declares, 'No one state or area can give you the breadth of the Southern story or fully set the Southern table.' To answer this, Recipes from the American South journeys from the Louisiana Bayou to the Chesapeake Bay, showcasing more than 260 of the region's most beloved dishes.Across more than 400 pages, Twitty explores the broad culinary sweep that Southern history and its many cultures represent. Recipes for breads and biscuits, mains and sides, stews, sauces, and sweets feature insightful headnotes and clear, step-by-step instructions. Home cooks will discover both iconic dishes and lesser-known specialties: Chicken and Dumplings, She-crab Soup, Red Eye Gravy, Benne Seed Wafers, Hummingbird Cake, and Mint Juleps appear alongside Shrimp Pilau, Chorizo Dirty Rice, Sumac Lemonade, and Cajun Pig's Ears Pastry.A masterful storyteller, Twitty enriches his extensive recipe collection with lyrical, deeply researched essays that celebrate the region's "multicultural gumbo" of influences from immigrants from across the globe. Vibrant food photography adds further color to the fascinating narrative.Expansive, authoritative, and beautifully designed, Recipes from the American South is a classic cookbook in the making.
The Twisted Soul Cookbook
Invigorating authentic Southern soul cooking with new inspiration, acclaimed chef Deborah VanTrece elevates classic comfort food into unique, surprising dishes worth celebrating. Deborah VanTrece's Kansas City roots, wide travel, and celebrated career in Atlanta have gifted her with a uniquely rich way with food--keeping soulful recipes fresh and fun while honoring cultures, ingredients, and tradition. In her first cookbook, the Twisted Soul chef makes clear that soul cooking has always been as seasonally driven as la cucina povera, as versatile as California cuisine, and as impressive as French technique. In VanTrece's hands, familiar components become dramatic and dynamic dishes, and classic recipes reveal surprising twists. Across bountiful chapters studded with vibrant photography, The Twisted Soul Cookbook offers almost 100 fresh salads and side dishes, generous main courses, exciting seafood, rich desserts, and brilliant pantry staples to enhance everyday cooking, including dressings, relishes, and sauces. VanTrece is an able teacher and storyteller, guiding the reader through techniques both simple and sophisticated.
Korean Temple Cooking
Korean Temple Cooking celebrates the poetry of simple, nourishing food. The book chronicles temple life, Buddhism, and living and cooking seasonally and with a spiritual tie to the land through interviews with and recipes from Jeongkwan Snim, dubbed "the Philosopher Chef" by the New York Times, who was the subject of the first episode of Netflix's Chef's Table Season 3. Follow Snim through the seasons at a Korean Buddhist temple and learn to preserve, cook, and savor all that nature has to offer. Recipes are arranged by season, with special extra sections on rice, noodles, tofu, kimchi, seasonings, and more. Essays and interviews give a rare peek into temple life, the history of Buddhism in Korea, its teachings, and even a look at the architecture of the temple and attire worn there. An expansive and breathtaking chronicle, Korean Temple Cooking is the coffee table book you'll want to cook out of all year round.
Korean Banchan Recipes
Learn to make your own healthy, delicious, and authentic Korean banchan at home! Banchan are small, healthy, vegetable-focused side dishes that accompany every Korean meal. These dishes are designed to complement main courses, offering extra layers of flavor and texture with crisp, fresh vegetables. Tangy pickles, seasoned seaweed, marinated tofu, spicy kimchi--there's something for everyone. For many, the banchan are actually the main event! This book features 100 authentic Korean banchan recipes, including: Spicy Kimchi Dishes such as the sweet-tart Cherry Tomato Kimchi and rich Pork and Kimchi Stir-Fry Lightly-seasoned Namuls like Wood Ear Mushrooms with Gochujang Namul and savory Garlic Chives with Soy Namul Seasonal Pickles like Pickled Whole Garlic, Perilla Leaves in Soy Sauce, and Dried Apricot Miso Jangajji Crisp Panjeon Pancakes including Shredded Sweet Potato Jeon and Shiitake Mushroom Jeon Stir-fried Japchae Noodles like Asparagus and Onion Japchae and Mushroom Japchae Main Dishes like Beef Bulgogi and Sweet and Spicy Stewed Chicken Drumettes And many more!With 100 unique and mix-and-match banchan recipes, preparing a complete, healthy, and delicious home-cooked Korean meal has never been easier!
A Taste of Southern Fried Pride
MY DASH OF SOUTHERN WISDOM"I have done so much with so little, for so long, I can do anythingwith nothing."In the beginning, I knew our family came from a long line of Southernroots. Beyond that, there is a link that is noteworthy to our longlineage. The most evident is that we have a passion for life, laughter, and food. We have regular family reunions. Once a year, we gather tolaugh, eat, and celebrate life. On more than one occasion, I thought tomyself, Write a book. So I have decided to take on the challenge.
Southern Dishes for the Soul
Southern Dishes from the Soul by Dale "Mrs. Dee" Payne is a heartfelt collection of recipes that celebrate the rich traditions of Southern cooking. From golden, crispy fried chicken to tender oxtails and decadent tea cakes, each dish is seasoned with love and steeped in history. These recipes capture the warmth of family gatherings, Sunday dinners, and holiday feasts, bringing comfort and connection to every table. With easy-to-follow instructions, inspiring quotes, and timeless flavors, this book is more than a cookbook; it's a tribute to the joy, faith, and soul that define true Southern hospitality. If you need a delicious meal to prepare or an encouraging word, both can be found on these pages. Every bite tells a story worth sharing.
The Berkshires Farm Table Cookbook
The Berkshires hills of western Massachusetts are famous for their unique culture: a scenic and recreational paradise home to artistic and literary attractions. In addition to the region's classic landmarks, the Berkshires also boast an impressive number of family-run farms. Together with local restaurants, these farms add another feature to cultural depth of the Berkshires: heartwarming and homegrown food. Authors Elisa Spungen Bildner and Robert Bildner have revised and updated this culinary tome to highlight the dedication of the Berkshires' farmers, with a selection of brand-new recipes and local farm profiles. Telling the story of family-run agriculture, this second edition offers more than 125 recipes to recall the magic of the region for readers far and wide. Complete with vibrant photographs, The Berkshires Farm Table Cookbook celebrates the lush landscape of the western New England area and paints a vivid portrait of an agricultural tradition built on a commitment to community, sustainability, and a passion for fresh, locally grown food.
Simply Malaysian
"Original, accessible and filled with recipes you actually want to cook. Thoroughly modern Malaysian magic." - Tom Barker-Bowles "A joyful book filled with highly achievable food. Simply Malaysian is simply brilliant and I can't wait to get cooking from it." - Meera Sodha "This is a cookbook for anyone who wants a little taste of Malaysia in their kitchen." - Rachel Khoo "Mandy's recipes are easy, delicious and full of flavour. A must have book." - Ching He Huang Following the success of Sambal Shiok, Mandy Yin is back and in her second book, she shares the secrets to making mouthwatering Malaysian recipes with minimal fuss. Inspired by how Malaysians eat at home and 'economy rice' eateries, where you can help yourself to a generous plate of delicious food at any time of day, as well as favorites from her family kitchen, Mandy Yin presents a collection of over 80 everyday recipes that are quick and easy to make. Simply Malaysian is a collection of classic and modern dishes that can be whipped up in no time, with minimal ingredients. Whether it's One Pot Chicken Rice, Sambal Aubergines, Black Pepper Beef or Spicy Tomato Prawns, these resourceful recipes are designed for every night of the week.
Feasts on the Farm
From the famed Toluma Farms and its award-winning Tomales Farmstead Creamery: an irresistibly lush, illustrated collection of seasonal farm-to-table recipes paired with advocacy, education, and delicious inspiration. Welcome to Toluma Farms, a 160-acre goat and sheep dairy and educational farm in Marin County, California, just a few miles from the Pacific Coast, stewarded since 2003 by Tamara Jo Hicks, her husband, David Jablons, and their two daughters. In partnership with writer and illustrator Jessica MacLeod, Feasts on the Farm is a gorgeous cookbook organized by the seasons that captures the nourishing, creative, and positive approach taken by the entire Toluma team. Through 60+ tantalizing recipes ranging from starters to mains to sweets, this book makes it easy to bring Northern California living into your home, sharing practical guidance on how to: Take advantage of your local farmer's market's springtime bounty with a Farmers Panzanella Salad. Graze on the Perfect Summer Cheese Board on a lazy summer evening. Whip up some Pumpkin Muffins with Maple Goat Butter to kick off an early Autumn morning. Create a winter feast with a platter of Roasted Dungeness Crab with Herb Butter. And much more. Filled with full-color photographs, charming illustrations, and short informative essays on topics such as slow living, agritourism, and raising happy goats and sheep, this sumptuous volume will instantly transport you to beautiful Toluma Farms and inspire you to embrace a year of seasonal, sustainable, cheese-filled eating and living! FOR CHEESE LOVERS: Tomales Farmstead Creamery is known for its prize-winning artisanal goat and sheep cheeses. In these pages, decades of cheese knowledge are poured into the recipes, which go well beyond what you might imagine a cheese-y dish would be. Decadent, yes, but also fresh, plant-based, filling, and wholesome. A CELEBRATION OF SUSTAINABLE LIVING: Tamara and the Toluma Farms team have spent over twenty years learning and practicing sustainable farming. Sprinkled throughout are stories about their journey on the land and the unique people they've worked with along the way. Perfect for: Home cooks who focus on local and seasonal ingredients Anyone who loves to eat and cook with cheese Vegetable-forward but not exclusively vegetarian eaters Foodies who collect regional cookbooks Fans of regenerative/farm-to-table approaches Armchair travelers who dream of visiting the California farming coast Readers who enjoyed Six California Kitchens, The French Laundry Cookbook, and Alice Waters' We Are What We Eat: A Slow Food Manifesto
Chef Celeste's Louisiana Kitchen
Chef Celeste Gill began to learn traditional southern cooking from her mother and grandmother at the age of four. Raised in Detroit and trained as a chef in Hawaii, she ultimately chose to make her home in South Louisiana, where she has worked to promote farm-to-table cooking and eating, and to help fledgling chefs build their confidence to make even the most intimidating traditional Louisiana dishes. At the center of Chef Celeste's practice is support and mentorship for new cooks as they learn to feel comfortable in the kitchen. Chef Celeste's Louisiana Kitchen continues this work with recipes that are easy to follow, breaking down challenging preparation procedures into manageable directions and simple-to-understand steps. The recipes celebrate the bounty of Louisiana's native plants and animals, highlighting the use of fresh ingredients, but with adjustments possible for chefs outside of the state or without easy access to fresh produce and meats. Food is more than sustenance: it can be a refuge for some, therapy for others, and community for all. The simple act of preparing and sharing a meal can forge connections, and this book serves as a bridge to the rich world of Louisiana cuisine.
The Complete Cook's Country TV Show Cookbook
Take your taste buds on a road trip as Cook's Country uncovers 700+ recipes and stories (including 60 new!) from across the country. All 18 seasons of the hit TV show are collected in one streamlined, kitchen-friendly volume. Join Julia Collin-Davison, Bridget Lancaster, Toni Tipton-Martin, and the whole Cook's Country cast as they cook, taste, and test their way through dozens of new dishes. Join them in making refreshed classics such as Chicken Cordon Bleu, takeout favorites such as American-Style Egg Rolls with Plum Sauce, international sweets such as Pasteis De Nata (Portuguese Egg Tarts), and more. Plus, with their guidance you can be sure you're stocking your kitchen with only the best ingredients and equipment. Highlights include: 52 new recipes from 26 new episodes, plus 8 new bonus recipesFull-page On the Road features in Lake Delton, Wisconsin; Portsmouth, New Hampshire; Brunswick, Georgia; and moreExciting updates on down-home favorites such as Grilled Lamb Burgers, Bean Bourguignon, Cast Iron Potato Kugel, and Double Chocolate Banana BreadRigorously-tested product guide, with new and updated recommendations for equipment and ingredients such as vegan egg substitutes, cold-brew coffee makers, and ceramic nonstick skilletsCook's Country thoroughly tests and perfects every recipe--so you can be sure you're getting the best that American cooking has to offer.
Cooking in the Deep-South with Chef Bob
The words "Deep-South Cuisine" are often misunderstood. Not to be confused with Cajun or Creole, which is strictly Louisiana, Deep South Cuisine is instead the product of the whole Southern culture, with hospitality and soul food. In writing this book, it is my intention to define Deep-South cooking as a regional cuisine and dispense with the cliche, that everything in the Deep-South is fried. Well, there is a good bit of that, but there is so much more, as you are about to discover. First of all, the Deep-South consists of those states below the Mason Dixon line with the exception of Louisiana, Texas, and Florida. Louisiana is a culinary world of its own, different from anywhere else on Earth. Texas is Southwestern style all the way, and Florida is as far away from Deep-South Cuisine as Canada. Secondly, Deep-South cooking is deeply rooted in long-practiced traditions, and is as much a part of the culture of the region as wine is to France. A descendent of share cropping settlers and Cherokee blood, I grew up in the Deep- South living on a diet of fried green tomatoes, black eye peas, turnip greens, grits, corn bread, biscuits and gravy, fried chicken, just picked peaches made into cobbler, and I'll never forget the homemade ice cream. I want to give you the reader, a chance to escape into my world, the Deep-South. Although it is a subject that covers many different styles and cultures, mission is simple; to teach Deep-South cooking using my experience as a chef, and give you a unique insight into producing creative meals for your family and friends. Y'all enjoy!
Taste the State Georgia
Ingredient by ingredient, dish by dish, take a tantalizing tour of Georgia's signature foods"Taste the State Georgia and the regional foods within it can be a source of pride for people and communities.... This book will prepare you for your next Georgian culinary adventure and give you a bit of history on why southerners eat what they eat."--Mashama Bailey, chef and owner of The Grey, SavannahFrom apples to peaches to Vidalia onions, Georgia is home to some of the finest produce grown in the American South. From Brunswick stew to Savannah Red Rice, the state's signature dishes are steeped in history. In Taste the State Georgia, chef Kevin Mitchell and culinary historian David S. Shields reveal the stories and history that have made this rich food culture what it is today.Arguing that Georgia was one of the first states to enthusiastically claim regional cuisine as a marketing tool, Mitchell and Shields explore each of the state's regions, highlighting foods such as Fort Valley Pecans from Central Georgia and Sapelo Island Clams from the Sea Islands. Beyond such staples of the Georgian diet, the authors emphasize more recent culinary creativity, which has produced favorites like the pimento cheeseburger and Vidalia onion cornbread. Sharing stories of heirloom cultivars and innovative kitchens, Taste the State Georgia is a testament to both the enduring memory and future possibilities of Georgian cuisine.Taste the State Georgia includes sixty-five alphabetical entries, with numerous historical recipes, fourteen original recipes by Chef Mitchell, forty-eight color images, and a foreword by celebrated Savannah chef and author Mashama Bailey.
Empanadas
Donna Kelly's newest cookbook is packed with over 70 recipes for doughs, flavorful fillings, and sauces to make tasty fried or baked empanadas.The Apron Strings blogger turns her culinary attention to those fabulous little turnovers known as empanadas in her newest cookbook. Empanadas has 3 dough variations plus a shortcut option using tortillas for either frying or baking the handheld pies. Kelly also includes over 60 recipes for both savory and sweet fillings and 7 bonus sauce and drizzle offerings.You will find fillings such as Venezuelan Mojo Chicken, Mexican Street Corn, Louisiana Jambalaya, Asparagus and Goat Cheese, French Chicken Cordon Bleu, and Korean Beef Bulgogi. There are also holiday-themed fillings like Lucky New Year's Hoppin' John and Easter Ham and Scalloped Potatoes. And for your sweet tooth, you will have to try a Peach Melba or Chocolate Raspberry treat.
The New Southern-Latino Table
In this splendid cookbook, bicultural cook Sandra Gutierrez blends ingredients, traditions, and culinary techniques, creatively marrying the diverse and delicious cuisines of more than twenty Latin American countries with the beloved food of the American South. The book has beautiful illustrations and features 150 original recipes, a handy glossary, a section on how to navigate a Latin tienda, and a guide to ingredient sources.
Simply Delicious
100 quick, flavorful recipes using accessible ingredients and timesaving cooking methods, making it easy to create delicious meals without spending hours in the kitchen. Bestselling author Kyndra Holley returns with a fresh twist in her latest cookbook, Simply Delicious, where she steps away from diet-focused recipes to showcase her culinary creativity. In this book, Kyndra tackles one of the most common kitchen challenges--TIME--making it easier than ever to prepare flavorful meals without hours of effort. Staying true to her signature style of using accessible, nutrient-dense ingredients, Kyndra demonstrates how to transform these into quick, mouthwatering dishes that taste like you've been in the kitchen all day. With an array of time-saving cooking methods--such as air fryers, slow cookers, sheet pans, one-pot dishes, and recipes with five ingredients or less--Kyndra proves that delicious doesn't have to mean time-consuming. Sample Recipes: - Roasted Blackened Chicken and Vegetables- Crab and Shrimp-Stuffed Salmon with Caper Dill Hollandaise- Parmesan-Crusted Chicken with Lemon Cream Sauce- Cuban Potato Skins- Ham and Cheese Croissant Casserole- Brul矇e Bananas- Bacon and Gruyѐre Egg Bites- Reuben Egg Rolls- Italian Grinder Pasta Salad- Beef Birria- Chili Lime Flank Steak with Grilled Corn Salsa- Creamy Chicken Marsala- Gnocchi with Pancetta and Vegetables- Balsamic Pesto Beef Kabobs- Greek Salmon Bowls- Philly Cheesesteak French Onion Soup- Kale, Spinach, and Romaine Caesar- Dutch Oven Ranch Popcorn- California Roll in a Bowl- Chimichurri Chicken Salad Bowls- Cherry Ricotta Toast- Garlic Parmesan Chicken Skewers- Spice-Rubbed Pork Tenderloin Simply Delicious is complete with tips on food budgeting and saving money, meal prep and planning, structuring your cooking day, and repurposing leftovers, with weekly meal plans to bring it all together with ease. Additional tools like allergen indexes and tips for each cooking method ensure you'll get the most out of every recipe.
