Coastal
A celebration of California home cooking with 130 recipes and more than 300 photos that capture the beauty, magic, and bounty of the coast. From acclaimed chef Scott Clark, who flipped his fine dining chops into the ultimate railroad-car diner at the edge of the Pacific. Coastal is a visual feast of free-spirited Californian cooking and living, set against the surf, peaks, curving roads, and sunsets of the westernmost United States. This inspired collection of crave-worthy recipes, gorgeous photographs, and vivid stories takes us on a road trip beginning at Chef Scott Clark's beloved sandwich-and-pie shop, Dad's Luncheonette, in Half Moon Bay and ending in Ventura County. Along the way, it visits the fishermen, crabbers, farmers, winemakers, and foragers who stretch along the Pacific Coast Highway between San Francisco and Los Angeles. Clark's accessible seasonal recipes deliver the adventure of the coast in smart, creative, unfussy, and delicious ways. They express the breadth of California cooking and its regional and cultural influences, organized into thematic chapters, including: Road Trip Snacks (Furikake Popcorn, CA Muddy Buddies, Perfect Meyer Lemonade) Fishing and Foraging on the Coast (Dungeness Crab Rice, Lingcod Ceviche, Fries with Eyes) Lunch in the Vineyard (Smoked Mackerel with Lemon-Dill Relish, Deviled Quail Eggs, Barley and Wine Grape Salad) Back Home with the Kid (Fish Stick Hand Roll Bar, Matcha Mochi Waffles, Watermelon Aqua Fresca) Coastal is more than your average California cookbook; it brings the Californian table, way of life, and state of mind to home cooks and armchair travelers anywhere. QUINTESSENTIALLY CALIFORNIAN: Scott Clark's Californian culinary training shows through in his stellar recipe list, laidback storyteller's tone, and road trip-oriented approach. With transporting photographs by fourth-generation Californian Cheyenne Ellis, this book captures an outdoorsy, pioneering California spirit on every page. HOME COOK-FRIENDLY RECIPES: From simple flavor pairings to grilling, Clark's "aha!" techniques are perfect training for home cooks. He reaches into his deep knowledge to pass along big flavors and teachable techniques with a relaxed and flexible approach. His main goal is to energize food prep for home chefs of varying skill levels. MULTICULTURAL INFLUENCE: Coastal is inspired by the mash-up of cultures along the west coast: the Chumash, Portuguese, Italian, Korean, Chinese, Latin American, Vietnamese, and Japanese communities who have adapted their cuisines and made them staples of the state. This book celebrates and pays homage to all of these wonderful cuisines. Perfect for: Home cooks who cook locally and seasonally Residents and visitors of California or anyone who enjoys California cuisine Foodies who collect regional cookbooks rich with history and visuals Parents who want to put fun but healthy things to eat on the table for their kids Armchair travel readers Fans of regenerative/farm-to-table approaches Fans of The Bear and tough-yet-well-trained culinary personalities Readers of Six California Kitchens, Tartine, Gjelina, and The French Laundry Cookbook
Cook Korea!
The most popular Korean dishes from the streets and homes across the nation. This is food with a singular mission: to deliver maximum flavor in an approachable way. From the nourishing home-cooked meals served to generations gathered around the family table to the indulgent street eats that line the city sidewalks, Korean food is undeniably delicious. Learn to cook your favorite Korean dishes in this neon tribute to a country overflowing with culinary delights. With more than 70 classics, such as tteokbokki, japchae, and the famous bulgogi and bibimbap, to much-loved Korean barbecue and, of course, kimchi, Cook Korea! is your guide to the Korean kitchen.
Sweet Farm!
More than 100 recipes for sweet treats from New York Times bestselling author and Food Network star Molly Yeh's cozy kitchen on a sugar beet (and wheat!) farm, to be shared in potlucks, set on the counter for family snacking, or scarfed down in one sitting.Molly Yeh's favorite childhood memories are of being in the kitchen with her family, dipping into a tub of sugar to make rugelach, homemade Oreos, and more, so it's only fitting she married into a family who farm sugar beets. She and her husband, Nick, live and work on the Hagen Farm in East Grand Forks, MN, on the North Dakota border, which has been in operation since the 1870s, and farming sugar beets since the 1930s. In the decade plus since she moved to the farm, Molly has spent her time completely immersed in the world of sugar, both during her work hours, first as a baker and now as a recipe developer, bakery owner, and Food Network personality, and in her home life, running her business and family against the backdrop of the seasonal needs of a thriving farm.Molly speaks fluent sugar, so recipes for sweets come naturally--as does her drive to perfect them in flavor, texture, and ease of making. The recipes include a mix of church cookbook-inspired gems, from-scratch versions of nostalgic sweets, and new concoctions with flavors drawn from her Asian and Jewish backgrounds as well as beloved Midwestern traditions she's adopted from her husband's family and the local community.Sweet Farm! features cookies, bars, salads, dessert for breakfast, cakes, pies, no bake sweets, and drinks, ranging from 5-minute treats to weekend project showstoppers. Favorite recipes include: Chewy Frosted Tahini CookiesRhubarb Rose BarsBlack Sesame Babka Blueberry Cream Cheese Bagel Chip SaladSprinkle Cake 2.0Saffron and Cardamom TiramisuMarzipan SodaAs with all of Molly's books, Sweet Farm! will include recipes that are both homey and excitingly original, charming and funny stories of family life built around the agricultural year, and beautiful photos and illustrations. Home bakers around the country will love Molly's peek into her life--muddy boots, sticky fingers, and all!
Sedona’s Red Rock Cookbook
Sedona's Red Rock Country is home to both savory cuisine and stunning landscapes, drawing millions of visitors each year to enjoy a less complicated lifestyle where friends and food come together. With Sedona's Red Rock Cookbook, you can take the flavor of this special place back home to your kitchen. Collected from local residents and popular restaurants of Sedona, Arizona, these mouth-watering recipes offer a unique taste of the Southwest. This cookbook includes an array of delicious appetizers, entrees, and deserts that range from Hot Jalapeno Rice to Chicken Chalupas to Persimmon Pudding, Relieve your Sedona experience one recipe at a time.
Christmas with Southern Living 2025
Southern Living helps you celebrate the holidays in style with a new cookbook and guide that gives you everything you need, from recipes and menus for entertaining family and friends to decorating tips for making everything in your home merry and bright. Usher in the season with everyone's favorite cookbook and entertaining guide: Christmas with Southern Living. A beloved tradition, this edition is overflowing with gifts to make, decorating ideas that dazzle, and, of course, delicious recipes. The finest chefs in the South have developed, tested, and collected more than 100 brand-new recipes, plus party menus, for you to try. Along with recipes, each chapter offers a host of DIY ideas for making your home and table sparkle with holiday magic: You will want to keep the good times rolling right into the New Year.
Seasoned in Appalachia
Journey to the heart of Appalachia through soul-satisfying recipes, charming personal stories, and stunning images of its natural beauty. Inspired by home-cooked family meals, Seasoned in Appalachia delivers authentic, flavorful dishes paired with charming anecdotes about family traditions and the magic of the Appalachian region. Author and IACP member Jimmy Proffitt, who grew up and learned to cook at an early age in the Shenandoah Valley, presents an authoritative collection of Appalachian cooking featuring heartwarming recipes for 75 delicious dishes, including: Apple Cinnamon BiscuitsGreen Tomato PieCountry HamSloppy JoesBrown Butter CornbreadCranberry Orange Pound CakeBelsnickel CookiesSnow Creamand more!Featuring beautiful photographs of the recipes and mountain scenes, this easy-to-use cookbook is your guide to the distinctive cuisine of the Appalachian region.
The Cheese Biscuit Queen, Kiss My Aspic!
The Cheese Biscuit Queen returns with signature sass, spirited stories, and 80 new recipesMary Martha Greene is back and serving up generous portions of fabulous Southern cooking and lively storytelling in this sequel to her best-selling book The Cheese Biscuit Queen Tells All. In this new book, Queen Mary Martha exclaims, "kiss my aspic!," and invites readers into her world of Southern hospitality. She tells the kinds of stories that some might wish were kept within the family and shares recipes just as juicy and delicious as the best gossip. Greene's real-life characters sparkle with humor and Southern charm. If you come for the stories, you will certainly stay for the food. Organized by course, recipes include Shrimp Remoulade Deviled Eggs, Pride of the Pee Dee Chicken Bog, Chocolate Pound Cake with Pecan Fudge Icing, and Chatham Artillery Punch. Charmingly illustrated with vintage photographs and complete with a foreword by Cassandra King, author of Tell Me a Story: My Life with Pat Conroy, The Cheese Biscuit Queen, Kiss My Aspic! is the perfect addition to all kitchens celebrating food, family, friends, and Southern culture.
Southeast Asia's Best Recipes
"A mouth-watering culinary tour of southeast Asia's most scrumptious food." --Travelife Magazine Cook delicious and healthy dishes from Thailand, Vietnam, Malaysia, Indonesia, Cambodia, and all across the region with this easy-to-follow Southeast Asian cookbook. Few Westerners know the sensational tastes and techniques of Southeast Asian cuisine as well as Wendy Hutton. In Southeast Asia's Best Recipes, Hutton takes readers on a culinary tour of the region's most famous and best-known dishes. Hutton has spent more than four decades traveling and eating her way through Asia, collecting the best recipes--from simple country homes to elegant restaurant kitchens. Featuring a foreword by acclaimed food writer Charmaine Solomon and tantalizing photographs by award-winning food and lifestyle photographer Masano Kawana, this essential Asian cookbook shows readers how to prepare dozens of mouthwatering dishes. Authentic Southeast Asian recipes include: Extraordinary Beef Satay Thai Rice Soup with Pork Vietnamese Mixed Coconut Rice Lemongrass Beef with Peanuts Green Curry Chicken Famous Singapore Chili Crab Spicy Sambal Eggplant Southeast Asian cuisine is more popular than ever, and with Wendy Hutton as your guide, you can learn how to whip up a festival of flavors in your very own kitchen!
My (Half) Latinx Kitchen
"Kiera Wright-Ruiz's My (Half) Latinx Kitchen is entirely singular: hilarious and poignant in its stories, precise and flavorful in its recipes, the book is a gem of memory and feeling for where you've been, where you're going, and how you find yourself in between." -Bryan Washington, author of Family Meal and MemorialYou're invited on this culinary journey of self-discovery as Kiera Wright-Ruiz connects to her Latinx roots with recipes and stories from the diaspora."What are you?" is a dreaded question that has followed Kiera Wright-Ruiz around her entire life. She is half Latinx and half Asian, and her journey to understand her identity has been far from linear. Though she is a first-generation American, she didn't grow up in a home where many traditions from her family's home countries were passed down by her parents. Kiera's childhood was complicated, and the role of caregiver was played by various people in her life: from her mom and dad to her grandparents and foster parents. Many of whom were from all different parts of Latin America, and each of them taught Kiera something about what it means to be Latinx through their food.This cookbook is the story of Kiera's journey to embrace her identity and all her cultures: Latinx, Asian, and American. It's a celebration of Latin American food in all its vibrant, flavorful glory, and a love letter to the diaspora. From Ecuador to South Florida, Mexico to Cuba, the recipes in this book are as diverse and unique as the cultures themselves with dishes like: Ecuadorian Seco de Pollo (one of the most beloved dishes from her father's home country)Three Salsas to Know Before You DiePeruvian Ceviche with Leche de Tigre (her aunt's iconic recipe)Elote TaquitosPernil (a traditionally Puerto Rican dish that is now her family's Thanksgiving main course)Lomo SaltadoTamarindoOkonomiyaki QuesadillasPandan Coconut FlanMexican Hot Chocolate CookiesKiera also weaves in charming personal essays to accompany the recipes--from the story of how tamale soup helped bring her family together again after being separated in foster care, to their tradition of bringing visiting relatives from Mexico to what she considers the most American place: Medieval Times.This one-of-a-kind cookbook featuring 100 inventive recipes shows how being half can ultimately lead to being whole. It will inspire you in the kitchen and expose you to a different kind of first-generation story, one that's never been told before.
Make Do with What You Have
The New York Times bestselling author of The Way Home returns with over 100 fabulous recipes--delicious updates of her favorite childhood meals.From Kardea Brown: Growing up in a household with a single parent taught me how to make use of things we already had. She made gourmet meals with simple kitchen staples. I invite readers to do the same with my twist on Old School Classic recipes.Kardea Brown is back with this practical and flavorful cookbook everyone needs. Offering crowd and palate pleasing dishes from morning to noon, and night. SAMPLESBreakfast Break the fast with Geechee Egg Rice, Sausage and Grits and On the Run Breakfast Sandwiches.LunchDig into Turkey Burgers, Tuna Melts, and Ramen Chicken Noddle Soup.DinnerWelcome friends and family home with filling, mouthwatering dishes like Grilled "Poke" Chops, Chicken Mafe and "The Poor Man's Meal".Desserts Sweeten meals with delights such as Ma's goodie bars, Warm Sticky Apple Pudding and Lemon Snowball Cookies.Filled with inviting and tasty food that won't break the bank, illustrated with over 100 color photos, Make Do with What You Have allows you to enjoy great meals every day.
Padma's All American
Based on the award-winning Hulu series Taste the Nation with Padma Lakshmi. "I never had to leave the country to taste the world's flavors. Wherever you live, come along with me." This book is a love letter to the people who create and evolve American cuisine every day. It is also a road map to the foods that give America its vibrant palate. When Padma Lakshmi arrived in New York City in the 1970s, she witnessed firsthand the cuisines of the immigrant communities around her: uniquely their own and yet quintessentially American. Here, in this very personal book--the result of seven years of traveling and tasting, listening and observing for her show Taste the Nation--Lakshmi compiles dozens of recipes from the immigrant and Indigenous communities she visits, as well as many from her own family, showing us what really comprises American cuisine. For Lakshmi, food is a lens. Through it, we can explore the influence of an eclectic array of cultures--and come to see, clearly, who we are and how we eat as a nation. Padma's All American gives us a kaleidoscopic view of the vast range of incredible dishes she delighted in tasting on her travels, from coast to coast, and everywhere in-between. From Indian coconut rice and Peruvian tamales with chicken to Afghani dumplings with leeks and scallions--from Oaxacan mushroom tacos to a strawberry, cardamom and cream cake that will be your new favorite celebration treat--Padma's All American is filled with mouth-watering recipes, adapted here for the home cook--along with profiles and stories from the people who inspired the dishes. Padma's All American is a joyful book--a reflection of who we truly are as a nation, from one of our most essential culinarians.
Amish Baking at Home Cookbook
There's something magical about Amish and Mennonite baking, which may be why people travel far and wide to savor its authenticity. Now you can capture the same fresh-baked goodness at home and fill your kitchen with the sweet aroma of traditional Amish baked goods and desserts with the Amish Baking at Home Cookbook. Taste 176 recipes for homemade Amish cookies, breads, rolls, cinnamon rolls, pies, cobblers, and much more. Inside, Naomi Gingerich--a food writer and natural storyteller--will have you sinking your teeth into the Amish and Mennonite cultures that shaped her culinary upbringing. It's not just a cookbook. It's a grand tour through Amish country, exploring the family-honed traditions that bring each recipe to life. With the Amish Baking at Home Cookbook, everything you make will help you feel a little more connected to the wholesome, natural ingredients that make Amish baking so unforgettable.
Seoul Food
Embark on a culinary adventure through the rich and flavoursome world of Korean cuisine as author Bini Sudo recreates dishes suitable for every Korean table and any occasion. This stunning book is packed with vibrant photography, easy-to-follow recipes and step-by-step instructions along with tips on sourcing ingredients and adapting recipes to your local produce. Featuring iconic dishes such as kimchi, bibimbap, bulgogi, jjigae, japchae, gimba and many more, now it couldn't be easier than ever to bring a taste of Korea into your home.
Delicious Ideas!
Delicious Ideas!: The Legacy Cookbook, Second Edition, brings together generations of cherished recipes contributed by members of the Agape International Cathedral's Morning Star Missionary Group. This updated edition continues the tradition of celebrating community, faith, and food with an expanded collection of classic recipes, ranging from appetizers and salads to main courses and desserts. Featuring easy-to-follow instructions, substitution guides, and helpful cooking tips, this cookbook is perfect for both seasoned cooks and beginners. Each recipe tells a story, reflecting the rich history and shared values of the community that created it.Highlights include: -Over 300 recipes for every occasion.-Regional favorites like Southern cornbread, broccoli casserole, and pecan pie.-Entertaining essentials such as appetizers, dips, and crowd-pleasing casseroles.-A section dedicated to ingredient substitutions and measurement equivalents for added convenience.Whether you're preparing a family meal, hosting a gathering, or looking for a meaningful gift, Delicious Ideas! offers a timeless collection of recipes that nourish both body and soul.
You Can't Take New Orleans Out of the Cook
Hurricane Katrina changed a lot of lives. In Chef Tommy's case, it meant a move to Arkansas. Gone was the easy access to fresh seafood and local ingredients that he was used to having. This life upheaval led him on a search to source the ingredients with which he cooked. Born out of his desire to recreate all of the dishes he was accustomed to eating and cooking, You Can't Take New Orleans Out of the Cook represents the true New Orleanian in him. Inside, you will find traditional New Orleans dishes, family favorites, and some restaurant recipes from places he worked. He is happy to share his love for his hometown cuisine with you.Tommy Centola, a lifelong New Orleans resident, moved to Searcy, Arkansas, after Hurricane Katrina. He lives with his wife Peggy, and their two dogs: MLP (My Little Precious) Hope and his Buddy Alfredeaux. You Can't Take New Orleans Out of the Cook represents his love for all things New Orleans. He has been able to recreate his favorite dishes using locally available ingredients.
Cu You're Cookin' It Country
Loretta Lynn was born in the coal mining country of Kentucky. She was the oldest of seven kids; raised in poverty, married at 13, and a mother of 4 by the time she was 17. Few would have expected this type of adolescence to produce a woman who was the winner of every music award imaginable, the author of two New York Times bestselling books and a 2003 Kennedy Center honoree, and whose life story was the subject of an Academy Award winning movie. In You're Cookin' It Country, Loretta Lynn shares over 120 of her favorite recipes. From the dishes her mother cooked as she was growing up to the meals she has prepared for her family over the years. Also included are more than 35 stories relating to food as only Loretta can tell them. These include stories of her "Mommy" going out hunting for rabbit and possum to the more recent story of Jack White of the rock group The White Stripes flying to Nashville to have a dinner of chicken and dumplings with Loretta. There is also the story of her husband to be, Doolittle, buying a pie from her at an auction only to discover that Loretta had mistaken salt for the sugar when she baked it. You're Cookin' It Country will be a must have purchase for the millions of fans Loretta has made all over the world. Loretta's first book, Coal Miner's Daughter (1978) has sold more than one million copies. Her second book, Still Woman Enough (2002) has sold more than 200,000 copies. Both were New York Times bestsellers.
What Mrs. Fisher Knows About Old Southern Cooking
What Mrs. Fisher Knows About Old Southern Cooking is one of the earliest cookbooks written by an African American, authored by Abby Fisher in 1881. Born into slavery, Fisher drew upon her personal experience and rich culinary heritage to compile a collection of over 160 recipes that celebrate Southern cuisine. The book features a variety of dishes, including pickles, preserves, cakes, puddings, and savory staples, providing insight into the cooking methods and flavors that define Southern cooking. Written in a straightforward, practical style, it reflects the oral traditions of African American cooking, blending African, European, and Native American influences.
What Mrs. Fisher Knows About Old Southern Cooking
What Mrs. Fisher Knows About Old Southern Cooking is one of the earliest cookbooks written by an African American, authored by Abby Fisher in 1881. Born into slavery, Fisher drew upon her personal experience and rich culinary heritage to compile a collection of over 160 recipes that celebrate Southern cuisine. The book features a variety of dishes, including pickles, preserves, cakes, puddings, and savory staples, providing insight into the cooking methods and flavors that define Southern cooking. Written in a straightforward, practical style, it reflects the oral traditions of African American cooking, blending African, European, and Native American influences.
Cajun Flavor
A Journey Through the Spices and Secrets of Cajun CookingDiscover the vibrant and zesty world of Cajun culinary delights, where tradition meets health-conscious innovation. Cajun Flavor: Healthy Twist on Tradition invites you on a tasting expedition like no other, blending time-honored recipes with a modern twist for a nutritious yet indulgent dining experience.From the Heart of Louisiana to Your TableThis engaging cookbook unlocks the mysteries of Cajun cuisine, offering a treasure trove of recipes that burst with flavor while keeping health in mind. Whether it's the smoky aroma of Creole jambalaya or the spicy warmth of gumbo you're craving, this book reimagines classic dishes into guilt-free pleasures without sacrificing taste. Indulge in a Rich Tapestry of FlavorsLet your senses be captivated by an exquisite array of dishes, each crafted with an eye for authenticity and a soul for health. From succulent chicken 矇touff矇e to hearty vegetable boudin, these recipes inspire both seasoned cooks and kitchen newcomers to bring the essence of Louisiana into their homes. Experience the joy of cooking with healthier ingredients that bring out the uniqueness of Cajun cuisine.Transform Your Culinary SkillsCajun Flavor: Healthy Twist on Tradition doesn't just offer recipes; it provides a step-by-step guide to culinary mastery, ensuring each meal becomes an opportunity for creative expression. Dive into a world where bold spices combine with fresh, health-forward ingredients to craft meals that are as nourishing as they are delicious. Begin your journey into a healthier, tastier lifestyle today, and let every dish tell a story from the bayous of Louisiana.
The Busy Day Dinners Cookbook
The Busy Day Dinners Cookbook is packed with easy, family-friendly recipes to help you get dinner on the table with minimal fuss from the creators of the website Busy Day Dinners.From perfect pastas, to sheet pan dinners, and 30-minute mains, these recipes are perfect for those nights when you need something fast, comforting, and flavorful.Busy Day Dinners makes cooking dinner easy and approachable. The recipes are simple to follow and really work to give you maximum flavor with minimal effort. This cookbook is packed with easy, family-friendly recipes created for busy lives. This is a must-have cookbook for anyone who wants dinner to be quick, cozy and delicious. - Kristy Richardson, OnMyKidsPlate.comFrom classic comfort foods such as Hearty Beef Chili, Pizza Ravioli, Tomato Basil Chicken, and Chicken Pot Pie Casserole to modern twists like Korean Ground Beef Bowls, Maple Salmon Sheet Pan Dinner, and Thai Chicken Noodle Salad. Randa and Stacie provide the simple and delicious dishes for those crazy nights when you need a hand in the kitchen.Inside, you'll find: Simple ingredients found at most grocery stores.Time-saving tips and meal prep hacks to streamline cooking.Kid-approved meals that picky eaters will love.Make-ahead options for extra-busy nights.Whether you're a busy parent, a working professional, or simply looking to cut down on cooking time, Busy Day Dinners is your go-to resource for stress-free meals regardless of how much time you have to spend in the kitchen.Busy Day Dinners will quickly become your go-to cookbook for stress-free, delicious meals! Whether it's a one-pot wonder or a sheet pan favorite, every recipe is thoughtfully crafted to make life easier for busy families. The ingredients are simple, the instructions are straightforward, and the results are mouthwatering. If you're looking for easy recipes the whole family will love, this cookbook is a must-have! - Jennifer West airfryingfoodie.com
Grandma's Kitchen
Indulge in the rich flavors and comforting aromas of Southern cuisine with GRANDMA'S KITCHEN: Cookbook of Holiday and Everyday Soul Food Recipes.Perfect for Soul Food dinner ideas for women and men eager to master the art of cooking or enhance their culinary repertoire with this soul food book.From succulent soul food fried chicken to creamy soul food macaroni and cheese, each recipe embodies the heart and soul of traditional Southern cooking, making every meal a celebration of soul food recipes.Whether you're hosting a holiday gathering or craving a taste of home on a regular day, this soul food cookbook offers step-by-step instructions and mouthwatering inspiration.Embrace the joy with this soul food recipes cookbook and create unforgettable meals that nourish the body and spirit.The perfect holiday gift of soul food recipes for family, friends and associates.Get your copy now and embark on a delicious journey with the delicious soul food dressing recipe and more.Click the BUY NOW button to savor these delicious dishes and create cherished moments around the table!
The Taste of Nostalgia
An exploration of gender, race, and food in Peru in the 1950s and 1960s and today.From the late 1940s to the mid 1960s, Peru's rapid industrialization and anti-communist authoritarianism coincided with the rise of mass-produced cookbooks, the first televised cooking shows, glossy lifestyle magazines, and imported domestic appliances and foodstuffs. Amy Cox Hall's The Taste of Nostalgia uses taste as a thematic and analytic thread to examine the ways that women, race, and the kitchen were foundational to Peruvian longings for modernity, both during the Cold War and today.Drawing on interviews, personal stories, media images, and archival and ethnographic research, Cox Hall considers how elite, European-descended women and the urban home were central to Peru's modernizing project and finds that all women who labored within the deeply racialized and gendered world of food helped set the stage for a Peruvian food nationalism that is now global in the twenty-first century. Cox Hall skillfully connects how the sometimes-unsavory tastes of the past are served again in today's profitable and pervasive gastronostalgia that helps sell Peru and its cuisine both at home and abroad.
The Davenports EAT
Featuring recipes from Books 1-4 in the Green Hills Series of heartfelt and cozy, small-town romance comes a collection of comfort foods and sweet treats by bestselling author Virginia'dele Smith.Whether it's Maree's homemade strawberry jam and her comforting chicken spaghetti in Grocery Girl, Maxwell and Janie Lyn's bread-making adventure from In the Trenches, the Davenport's tradition of Mexican food for Christmas in Three Times to Make Sure, or mega trays of Brookies from Fish & Spoon in Take a Chance on Love, readers have begged for a taste of the foods featured throughout the pages of Green Hills love stories.Now, in her first Green Hills Cookbook, Smith - known in real life as occasional food-blogger Ashli Montgomery - shares her passion for creating family dinners and delicious desserts through the recipes she's relied upon in her own kitchen for years.The Davenports EAT includes a variety of dishes organized into seven categories: BreakfastSoups & StewsBeef & Red MeatWhite Meat & FishVeggies & SidesSweet TreatsBeveragesEach recipe comes with a personal snippet from the author explaining where the recipe comes from and why it appears in The Davenports miniseries.Get your copy of The Davenports EAT to cook with the characters and share the novels' mouth-watering recipes with your true love!
Taranta
Taranta: A Boston chef's journey to sustainability is a cookbook that expands the reader's world. Chef Jose Duarte, a native of Peru, restaurant owner, innovator in restaurant environmental practices, and a champion of human rights for workers in restaurants and in food production, believes that the connections one makes through food and cooking can change the world for the better. The home cook will find easy-to-follow recipes for Peruvian specialties such as Pollo Brasa, Lobster Causa and Classic Pisco Sour and learn why these foods are so beloved in the chef's homeland. Sustainability is paramount in chapters about paiche, the ancient river fish being revived in Peru, and the benefits of quinoa. Ways to promote health permeate recipes and lore about beans, Peruvian elixirs and the ancient customs of Southern Italian families who forage for wild greens. Modern twists use slightly tangy Peruvian fruit lucuma to give tiramisu a South American beat and combine Peruvian ingredients with Italian techniques for deliciously new fare. Super-fast methods to make ceviche guide home cooks to rival restaurant fare while illuminating its history. The wisdom of the ancients wafts into hearty soups from the Andes region where Chef Duarte enables indigenous Peruvians to work while preserving their heritage. Page after page, stunning photograph after photograph, and recipe after recipe, the reader will be entranced by Taranta as a cookbook, a guide, and a portal into a new way of thinking about food. This cookbook will be one of the few, if not the only, to explore both Peruvian foods and its affinity to Southern Italian home dishes and techniques.
Down East Delicious
Residing on Maine's Islesboro Island, Sandra Oliver is a revered food historian with a vast knowledge of New England food history, subsistence living, and Yankee cooking. For the past five years, she has published her weekly recipes column, "Tastebuds," in the Bangor Daily News. The column has featured hundreds of recipes--from classic tried-and-true dishes to innovative uses for traditional ingredients. Collecting more than 200 recipes from her column and from folks who have shared them with from all over the state, and emphasizing fresh, local ingredients, as well as the common ingredients found in most kitchens, this volume represents a new standard in home cooking. Also included are chapters with recipes and insights on canning, preserving, brining, and pickling. In this comprehensive tome, Oliver brings the traditions and recipes of generations of Maine home cooks to life. Peppered with funny and useful advice from her island kitchen and garden, this book is chock-full of wisdom and stories. Whether you need a quick weekday meal or are indulging in a New England feast, these recipes are a delicious way to eat well and experience the culinary heritage of Maine.
Pan Y Dulce
From star baker Bryan Ford, a "vast and vibrant" baker's guide to Latin America (Maurizio Leo, author of The Perfect Loaf), sharing the cultures and stories behind every recipe: artisan bread, pan dulce, cookies, pastries, and more. Bryan Ford, the acclaimed author of New World Sourdough and judge on Netflix's Blue Ribbon Baking Championship, is changing how the world bakes with recipes that are "full of deep expertise" yet "unusually warm [and] friendly" (New York Times). In Pan y Dulce he helps home bakers embrace the extraordinary world of Latin American baking and break free of Eurocentric approaches to the craft. Enter medialunas: full of tender layers, glazed with sugar. Alfajores sandwiched with dulce de leche. Fluffy conchas and pan de coco--and so much more: Golfeados, sweet-salty soft rolls twirled with queso de mano and drenched in syrup Flaky pastelitos stuffed with guavaCrisp empanadas filled with juicy chicken The fugazzeta, an addictive flatbread stuffed with cheese and topped with charred onions And all sorts of rustic loaves, from pan Cubano baked with a palm leaf to blue masa sourdough to gluten-free chocolate quinoa bread Ford delivers practical know-how alongside the history and culture behind each of 150 "mouthwatering" recipes (Pati Jinich, author of Treasures of the Mexican Table). This is an essential book for home bakers looking to expand their understanding of the craft--while tasting the best of M矇xico, Central America, South America, and the Caribbean.
When Southern Women Cook
A first-of-its-kind Southern cookbook featuring more than 300 Cook's Country recipes and fascinating insights into the culinary techniques and heroes of the American South. Tour the diverse history of Southern food through 200+ stories of women who've shaped the cuisine! Shepherded by Toni Tipton-Martin and Cook's Country Executive Editor and TV personality Morgan Bolling, When Southern Women Cook showcases the hard work, hospitality, and creativity of women who have given soul to Southern cooking from the start. Every page amplifies their contributions, from the enslaved cooks making foundational food at Monticello to Mexican Americans accessing sweet memories with colorful conchas today. 70+ voices paint a true picture of the South: Emmy Award-winning producer and author Von Diaz covers Caribbean immigrant foodways through Southern stews; food journalist Kim Severson delves into recipes' power as cultural currency; mixologist and beverage historian Tiffanie Barriere reflects on Juneteenth customs including red drink. Consulting food historian KC Hysmith contributes important--and fascinating--context throughout. 300 Recipes--must-knows, little-knowns, and modern inventions: Regional Brunswick Stew, Dollywood Cinnamon Bread, Pickle-Brined Fried Chicken Sandwiches, Grilled Lemongrass Chicken Banh Mi, and Oat Guava Cookies bridge the gap between what Southern cooking is known for and how it continues to evolve.Recipe headnotes contextualize your cooking: Learn Edna Lewis' biscuit wisdom. Read about Waffle House and fry chicken thighs to top light-as-air waffles. Meet Joy Perrine, the "Bad Girl of Bourbon."Covering every region and flavor of the American South, from Texas Barbecue to Gullah Geechee rice dishes, this collection of 300 recipes is a joyous celebration of Southern cuisine and its diverse heroes, past and present.
Celebrating Comfy, Cozy Foods from North America
SPICE up your life with these fantastic North American recipes! Astrid Tuttle Winegar visits her continental homeland for her third volume of comfy, cozy cooking. There are over 175 recipes, with a variety of smaller items in between; over 75 full-color photographs accompany the text. While many of the recipes are Southwestern in influence, a few gems have been inspired by Galaxies Far, Far Away, and Final Frontiers, as well as Middle-earth and other imaginary and culturally popping lands.Cooking for Halfings & Monsters, Volume 3: Celebrating Comfy, Cozy Foods from North America is an often humorous culinary ride through a year not only of holidays but also of everyday life. Begining to intermediate cooks will find many new favorites within these colorful pages; you'll find items you can whip up in five minutes, as well as a few more complex dishes you may want to delve into during a leisurely weekend or holiday. Release your Kitchen Kraken!
Mississippi Current Cookbook
Discover the diverse food and culinary traditions from the ten states that border America's most important river--and the heart of American cuisine--with 200 contemporary recipes for 30 meals and celebrations, and more than 150 stunning photographs. Starting at the river's source in Minnesota, renowned chef/restaurateur Regina Charboneau introduces readers to a Native American wild rice harvest dinner, a Scandinavian summer's end crayfish party, and a Hmong Southeast Asian New Year's Eve buffet. Next the book moves to the river's middle region, from Hannibal to New Madrid, featuring a dinner to honor the man most associated with the Mississippi--Mark Twain. Recipes are supplied for imaginative menus for such occasions as a St. Louis Italian spread featuring the city's famous toasted ravioli, a farmer's market lunch, and an Arkansas farm supper influenced by the vast farmlands on both sides of the Mississippi. The lower region, from Beale Street to the Bayous of the Gulf of Mexico, gives an insight into the author's river roots in Natchez. Included are biscuits, shrimp, smoked tomatoes over creamy grits, a New Orleans-style Reveillon dinner, and a blessing of the fleet dinner inspired by the Vietnamese fisherman who shrimp at the mouth of the river. Scattered throughout are intriguing sidebars on such topics as how the paddlewheel steamboat came to ply the waters of the Mississippi, the traditional canoe method of harvesting Minnesota wild rice, and the 3,000 mile River Road lining the waterway. Throughout are stunning photographs of local scenery, dishes, and ingredients taken by renowned photographer Ben Fink on the magnificent American Queen riverboat and at farms, historic homes, and towns along the length of the river.
Bobby Flay: Chapter One
NEW YORK TIMES BESTSELLER - This stunning cookbook collects 100 of the most timeless and seminal recipes from the first leg of Bobby Flay's monumental career in one place, for the first time ever.At the age of sixteen, Bobby Flay left high school and the idea of traditional education behind to pursue a life in professional restaurant kitchens. Through his groundbreaking restaurants, cookbooks, and numerous television shows, Flay has built a body of work that is one of the most influential in American culinary history. His stamp can be felt in restaurants across the country, as well as at the dinner table in many families' homes. Bobby Flay: Chapter One captures one hundred of Flay's most important food moments, updated for today's modern home cook and accompanied by breathtaking photography from Johnny Miller. Although the culinary art on every page is striking, it's the stories of his restaurants, exhilarating appearances on TV, and creative process for each dish that will capture readers' attention and imaginations. With Bobby Flay: Chapter One, you can fill your own kitchen with the aromas of King Crab Gumbo with Crab Rice and Crispy Okra or his signature Shrimp and Roasted Garlic Tamale. Add Black Rice Paella with Shellfish and Scallion Relish to your Sunday dinner table, or tuck into Spanish-style Steak Frites with Cabrales Blue Cheese, Smoked Paprika Fries, and Rioja Red Wine Sauce. Read the essays, absorb the photography, and most important, cook tantalizing dishes from this book. Bobby Flay has put decades of his daily work into these pages. The best part is: he's just getting started.
The Chef from Rector’s
After retiring (mostly) from his restaurants, George Rector (1878-1947) wrote cookbooks, started a radio program, marketed cooking products, and wrote a newspaper column. This collection of columns from 1938-1939 includes a wide range of recipes that would have intrigued and inspired many a home cook. From oysters Poulette, corn relish, and chicken fricassee to poached eggs, pig's feet, and lamb hash, Rector entertains as he shows how restaurant delicacies can be adapted to the domestic kitchen. (The modern home cook may have to adapt a bit further, but there is plenty of inspiration.)
The Feast & Fettle Cookbook
Feast & Fettle delivers delicious, locally prepared meals across the Northeast. For years, members have clamored for the recipes, especially the condiments, dressings, sauces, and other secret ingredients that fill every dish with irresistible flavors. In The Feast & Fettle Cookbook, founder Maggie Mulvena Pearson finally shares these beloved recipes and adds new meals to the mix, teaching you everything you need to know to make professional-quality food at home. Expert seasoning offers the key to elevating every dish, so you'll start with the basics, mastering the timeless appeal of salt and pepper and building confidence to cook up Fancy Roasted Baby Carrots or Perfect Butter-Basted Ribeye Steak. Organized by seasoning method, the book then guides you through exploring vinaigrettes, marinades, compound butters, simmer sauces, spice blends, and more. You'll learn how to make Summer Peach & Mozzarella Salad with Sweet Vidalia Onion Dressing, Grilled Shrimp with Herb Scampi Butter, Tagliatelle with Slow-Roasted Tomatoes and Basil Cream Sauce, Curried Chicken Meatballs with Spiced Mango Glaze, Miso White Chocolate Chip Cookies, and scores of other mouthwatering dishes. User-friendly and beautifully photographed, The Feast & Fettle Cookbook will empower you to make the best versions of the meals you love.
Banchan
Banchan, the shared side dishes that accompany a Korean meal, are often the real stars of the table, and it's time we celebrate them. This first-of-its-kind cookbook showcases the wide world of banchan, from traditional staples to modern Korean American renditions, with 60 recipes from the kitchen of chef Caroline Choe. Highlighting this underrepresented aspect of Korean cuisine, Banchan offers 60 mouthwatering recipes for classic and modern banchan dishes so home cooks everywhere can get in on the deliciousness. From namul (fresh vegetables) to buchimgae (pancakes), these tasty sides are proof that big flavor can be found in small bites: Smoky Gochujang Chicken Salad rounds out a delightful midweek lunch. Perfectly tender-on-the-inside, crisp-on-the-outside Hobakjeon (Zucchini Pancakes) are what dreams are made of. Pa Muchim (Shaved Green Onion Salad) is a must-have with a Korean barbecue meal or an unexpected pizza topping. And, of course, a favorite: Kimchi! Use Mom and Dad's Kimchi, a favorite recipe passed down through Caroline's family, to make Kimchi Mac & Cheese or Creamy Kimchi Bacon Dip for a crowd-pleasing party dish. With tips on stocking a Korean American pantry and ideas for making banchan into a meal--add to a quiche, wrap in a kimbap, pile on a sandwich--Banchan shares an ancient and beloved feature of Korean cooking that will make every meal sing. MODERN KOREAN COOKING: In addition to traditional recipes, the book showcases chef Caroline Choe's original renditions and modern applications of banchan, such as a grilled "Kimcheese" sandwich, Tomato Potato Miso Soup, Smoky Gochujang Chicken Salad, and Pa Muchim Pizza. DELICIOUS SHAREABLE RECIPES: These recipes are tasty and easy to make, written with the home cook in mind. Anyone can bring the essential banchan into their home kitchen! FIRST OF ITS KIND: The first U.S. cookbook covering this topic, Banchan elevates a beloved aspect of Korean cooking that deserves the spotlight for both its significance to the cuisine as well as its undeniable deliciousness. A CELEBRATION OF THE FIRST-GENERATION EXPERIENCE: In addition to a trove of new and old recipes, Caroline shares stories about her background and upbringing as a first-generation Korean American. Following in the footsteps of successful cookbook authors such as Eric Kim and Andrea Nguyen, Caroline joins a strong tradition of authors passionately sharing their experiences and the cuisines of their heritage with American readers. Perfect for: Home cooks of all skill levels interested in learning more about Korean American cooking Korean food enthusiasts First-generation cooks Shoppers who frequent H-Mart and other popular Asian markets Fans of Korean American, My Korea, First Generation, Crying in H Mart, or Chili Crisp
Our South
ONE OF THE BEST COOKBOOKS OF THE YEAR: Washington Post, Bon Appetit, Food & Wine, Forbes, EATER, Smithsonian Magazine, Library Journal - ONE OF THE BEST BOOKS TO GIFT: The Strategist, DominoRaised in Appalachia, native daughter Ashleigh Shanti, a queer Black woman and acclaimed chef, knows Southern Black cooking means more than we've come to believe. While hot buttered cast-iron-pan cornbread and crunchy, juicy, lard-fried chicken have their roles to play, they are far from the entire story. The key to understanding how Black influence has defined foodways and cultures in the South is to explore its microregions, each with its own distinct flora and fauna, dialects, traditions, and dishes. In Our South, Ashleigh takes you through the five regions closest to her heart, beginning with a glimpse of mountain life in the Backcountry through recipes like Fish Camp Hush Puppies and quail spiked with black pepper. A swing over to the coastal Lowcountry fills your plate with smoky grilled oysters and benne seed-topped crab toasts. Seasonal produce shines in the Midlands, where bountiful stone fruits enrich dishes from shortcakes to salads. Lowlands nods to the diversity of food cultures that meet in the region, where Ashleigh grew up eating noodle dishes like Virginia yock alongside Southern classics like Brunswick stew. The book culminates in Homeland, with foods that share what it's like to cook--and live--as a Black Southern chef now. Long before competing on Top Chef and earning a coveted James Beard Award Rising Star Chef nomination for her cooking at Asheville, North Carolina's Benne on Eagle, Ashleigh shelled boiled peanuts and coveted the jars of pickles in her great-aunt Hattie Mae's larder. In high school, she pored over food and travel magazines and marveled at how her mother never failed to put a hot meal on the table, whether instant grits or slowly cooked celebration dishes. After spending a gap year in Nairobi and graduating from culinary school, Ashleigh entered the restaurant world, bartending, catering, teaching, and staging. She rekindled her connection to the cuisine of her roots before opening her own restaurant, Good Hot Fish, named for a phrase her ancestors would shout to draw in customers. Our South takes readers on a mouthwatering journey through Appalachia and beyond, revealing the depth and diversity of Southern cooking through the eyes of a rising culinary star. Perfect for fans of other regional Southern cookbooks like the Mosquito Supper Club cookbook or soul food cookbooks like Jubilee, Our South stands as a testament to the rich tapestry of Black culinary traditions, offering a contemporary exploration of Black Southern foodways that's both personal and universal.
Sri Owen Indonesian Food
In this landmark book, renowned author Sri Owen provides a unique insight into the ancient, exotic and varied cuisine of the Indonesian archipelago. Sri Owen's Indonesian Food is the most comprehensive account of this ancient and varied cuisine ever published. Sri Owen, the world's leading authority in Indonesian cooking, provides over 100 mouth-watering recipes, from staples and basics to food for festivals and special occasions. The recipes are easy to follow and have fascinating introductions which place them in their regional and cultural settings. The book is split into two parts--in part one a series of introductory chapters examine the role of food in Sri's life and in Indonesian culture and society, with recipes to accompany. Part two explains theessential ingredients and techniques of Indonesian cooking, with notes on availability and substitutions and discussions of modern developments, again with the relevant recipes and variations to accompany each technique. Painstakingly researched and the product of decades of expertise and recipes passed through generations, this is a must-have book for any curious cook.
Northern Ontario Manna
Foraging for food can be a lot of fun and educational, particularly in Northern Ontario. The area is abundant in manna, which is the word used for the supernatural food God gave to the Israelites during their forty years wandering through the desert. Manna refers to spiritual food, the constant presence and care of God, and physical sustenance. Northern Ontario, Canada, has many types of edible plants. This is a short compilation of magnificent plants and what they can be used for.
Hello Mushroom Cookbook
Hello Mushroom Cookbook: Mushrooms Made EasyStep into the captivating world of mushrooms with the "Hello Mushroom Cookbook." This delightful culinary guide is your ticket to discovering the rich, earthy flavors and diverse textures of gourmet edible mushrooms. Whether you're a seasoned chef or a kitchen novice, this cookbook offers something for everyone.Inside, you'll find 50 mouth-watering recipes that celebrate the versatility of mushrooms. From creamy soups and to elegant appetizers and savory main dishes, each recipe is designed to showcase the unique qualities of different mushroom varieties. Savor the rich taste of shiitake, the delicate flavor of oyster mushrooms, and the meaty texture of portobellos in dishes that are sure to impress your family and friends.But this cookbook is more than just recipes. It also provides a comprehensive introduction to gourmet edible mushrooms. Learn about the main types of edible gourmet mushrooms, along with how to store, freeze, and dry your mushrooms to preserve their freshness and flavor. With tips on selecting the best mushrooms and advice on proper storage techniques, you'll be equipped to make the most of these extraordinary ingredients."Hello Mushroom Cookbook" is your ultimate guide to the culinary magic of mushrooms. Embrace the journey and transform your cooking with the fascinating flavors of gourmet mushrooms.
