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  • Williams-Sonoma Comfort Food
    williams-sonoma.com
    A celebration of the flavors that nourish body and soul, our updated version of our signature comfort food cookbook provides delicious inspiration for hearty home-cooked meals. Author Rick Rodgers offers heirloom recipes for America's most treasured comfort foods, all meant to be enjoyed around the kitchen table with family and friends. Resurrecting the rich, satisfying foods of childhood, the latest version of our popular cookbook covers every meal of the day – with plenty of options for dessert. Most recipes are accompanied by beautiful color photography, along with the story behind the dish, and suggestions on how you can make it your own. Irresistible highlights include blueberry pancakes, mac 'n' cheese, barbecued ribs, buttermilk fried chicken and fresh peach cobbler with homemade vanilla ice cream. Hardcover.
  • Bocca
    conranshop.co.uk
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    Italy is a land of appetite, where life is embraced with passion, and food prepared with generosity and joy. But, the cuisine is hard to define, as each region has its own rich culinary traditions - and so deep is the belief of locals that their food is the best, that often Italy's finest dishes are unknown from one place to the next. Jacob Kenedy, a self-avowed culinary magpie, travelled the length and breadth of the country over the course of a year, gathering up his favourite recipes - many of them obscure, some bizarre, all utterly delicious. Like the menu at Bocca di Lupo, Jacob's award-winning London restaurant, this book is a thrilling, exotic journey through the true flavours of Italy: the hearty risotti of the north, the exquisite shellfish of the Veneto, the earthy sausages of Bologna, the fried street food of Rome, the baroque desserts of Naples and the Arab-influenced sweets of Sicily. The recipes in Bocca are a revelation, a portal to a side of Italy that is gritty, glamorous, seedy and mysterious. Be warned, this is a cookbook with teeth.
  • NutriBullet Natural Healing Foods Cookbook by Magic Bullet
    macys.com
    A recipe for delicious. This cookbook introduces a whole new approach to prepping & eating right by providing a 6-week plan of easy-to-make NutriBullet recipes for specific health conditions. No Color.
  • Molecule-R Cookbook
    thehut.com
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    Is there a budding Heston in your household? Do you love to come up with your own creations and fuse scientific principles with culinary experiments? This hardcover cookbook, an introduction to the science behind 40 spectacular recipes , will help you turn your kitchen into a scientific lab and realise your delectable dreams. Featuring 168 pages of introductory food science to stimulate your culinary awareness, illustrated tips & tricks to facilitate home experimentation and 40 new recipes to wow your guests, this complete and accessible reference work is paving the way for the popularisation of molecular gastronomy! MB. Brand: Molecule-R.
  • Cuisinart French Essentials Cookbook
    macys.com
    Transport yourself to the countryside of France and enjoy the rich, enticing flavors the culinary greats are known for. Chock full of French recipes you will love, this cookbook makes it easy to master the art of French cooking. NO COLOR.
  • Martha Stewart One Pot Cookbook
    macys.com
    Create simple and satisfying meals with the Martha Stewart One Pot cookbook. This brand new collection of all-in-one recipes for stockpots, skillets, slow cookers & more will give you and your family delicious dinners without the complicated clean-up. Paperback.
  • Grow Cook Eat: A Food Lover's Guide to Vegetable Gardening by Willi Galloway
    abchome.com
    From sinking a seed into the soil to sitting down to enjoy a meal made with vegetables and fruits harvested right outside your back door, this kitchen gardening book is filled with practical information for both novices and seasoned gardeners alike. An award winning writer and radio commentator, Galloway writes about kitchen and seasonal cooking on her popular blog, digginfood and for the "Vegetarian Times". She also teaches gardening and cooking classes around the West Coast and hosts an online garden to table cooking show, Grow.
  • Fagor America's Test Kitchen Cookbook
    macys.com
    No more pressure in the kitchen-with this handy cookbook, you'll be ready to wow the world (or whoever comes to dinner) with flavorful dishes made with a pressure cooker. Including 100 easy recipes, this cookbook masters the art of one-pot meals. Sanity Test For Patch.
  • Roast Chicken and Other Stories
    conranshop.co.uk
    Roast Chicken and Other Stories provides an insight into Simon Hopkinson's unique style of unpretentious cooking with 160 of his favourite recipes. Simon Hopkinson's forty favourite ingredients include everyday basics as potatoes, chicken and cod as well as more exotic foods such as asparagus and truffles. The cookbook is arranged alphabetically with a chapter on each food. Unable to hide his great love of food, Hopkinson writes about why he likes each particular ingredient, and gives sensible advice on quality, variety and good cooking principles together with the recipes. The book is aimed at home cooks and all the recipes can be prepared by anyone with basic cooking skills. From Grilled Augergine with Pesto to Roast Chicken and Homemade Ice Cream, Simon Hopkinson's food is always honest and inviting, designed to please rather than simply to impress.
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  • Roast: A Very British Cookbook
    conranshop.co.uk
    Roast restaurant is a champion of British cooking and Britain's farmers and producers. Located in the foodie mecca of Borough Market, this award-winning, unique restaurant celebrates both heritage and innovation on its seasonal British menu. Try a full range of classic British breakfasts and brunches, including the Mighty full Borough or cook delicious lunches and dinners too, such as Pan-fried gurnard fillet with clams in cider and wild boar pancetta, and Anchovy-rubbed, hay-baked leg of mutton with parsley and caper sauce. You'll find all the classics among new favourites, plus many ideas for British puddings, cocktails and wines. To help with unfamiliar preparations such as opening a live scallop or oyster, butchering a duck or rabbit, or for carving large joints, there are not only step-by-step photographic instructions, but also QR codes that link to film clips of head chef Marcus Verberne guiding you through a certain technique. Between recipes, read all about the restaurant's excellent suppliers and producers from around the UK and find essays on foraging and carving. Includes a foreword by Iqbal Wahhab, owner of Roast restaurant.
  • Comptoir Libanais
    conranshop.co.uk
    For over a decade Tony Kitous has been Britain's most passionate provider of contemporary Lebanese and North African food. His restaurants were the first in London to merge traditional Arabic cooking with easy contemporary eating. There are now five Comptoir Libanais restaurants in London with six more planned in the next 18 months. Containing eighty recipes, each one with a full-page photograph, Comptoir Libanais makes achieving a great result easy at home. Tony Kitous' approach and shortcuts inspire new ways to prepare readily-available ingredients creating flavours drawn from traditional Arabic cooking. The book is strong on vegetarian and vegan dishes, alongside simple grilled or poached meats, fish and beautiful sauces that are quick to prepare or make in advance. Bringing together the passion of owner Tony Kitous, the extraordinary designs of award-winning graphic artist Rana Salam, and bestselling author and photographer Dan Lepard, the Comptoir Libanais cookbook blends a vibrant culinary tradition with modern flavours and cooking methods
  • How I Cook By Skye Gyngell
    conranshop.co.uk
    Skye Gyngell's skill in combining ingredients in a way that heightens their freshness and flavour is second to none. Her cooking at Petersham Nurseries has won many awards and her previous two books have been highly acclaimed. Now, Skye turns her attention to home cooking. In How I Cook she focuses on the food she cooks for friends and family, with an original collection of over 100 recipes based around meal occasions - breakfast, Sunday lunch, alfresco eating, afternoon tea, simple weekday dinner, late night supper and celebrations - such as Christmas and Easter. Skye's home cooking is influenced by the seasons but it is also the sense of occasion that inspires her creativity. The layers of flavour that typify Skye's dishes are evident throughout, but recipes are more straightforward and based on ingredients that are easy for the home cook to obtain. All techniques are carefully explained and illustrated, and Skye reveals the secrets of her success, based on her years of experience in the kitchen. In addition, Skye provides menu suggestions throughout the book to create beautifully balanced meals. The final chapter 'Time to spare' presents a lovely selection of original preserves and other food that can be prepared ahead to enjoy later. Dimension: 17.5cm (w) x 23.7cm (h)
  • The Marijuana Chef Cookbook By S. T. Oner
    urbanoutfitters.com
    A new, improved and expanded full-color paperback edition of this popular cookbook, filled with 55 easy and awesome recipes including vegan and vegetarian options. Try out starters, main dishes, desserts and treats, plus drinks all incorporating one of four easy extraction methods using butters, oil and alcohol. Features 15 all-new dishes. Published by Green Candy Press.
  • Houghton Mifflin Harcourt Memories of a Cuban Kitchen
    casa.com
    Authentic Cuban recipes offer a mixture of Spanish, Indian, African, Chinese, and Portuguese cuisine, from appetizers like Green Plantain Chips, to such entrees as Roast Pork Creole, to tropical rum-based drinks and desserts. Filled with reminiscences and evocative halftone photos of Randelman's childhood in pre-Castro Cuba, this book presents more than 200 traditional recipes for Cuban dishes, a cuisine that lusciously combines Spanish, Indian, African, Chinese, and Portuguese influences. Format: Paperback. Pages: 352.
  • Chronicle Books Roots: The Definitive Compendium w/ 225+ Recipes
    casa.com
    From the author of more than 14 cookbooks comes this comprehensive guide and collection of recipes using root vegetables. Discover the fascinating history and lore of 29 major roots, their nutritional content, how to buy and store them, and much more, from the familiar (beets, carrots, potatoes) to the unfamiliar (jicama, salsify, malanga) to the practically unheard of (cassava, galangal, crosnes). The best part? More than 225 recipes--salads, soups, side dishes, main courses, drinks, and desserts--that bring out the earthy goodness of each and every one of these intriguing vegetables. From Andean tubers and burdock to yams and yuca, this essential culinary encyclopedia lets dedicated home cooks achieve a new level of taste and sophistication in their everyday cooking. Format: Hardcover. Pages: 432 pages.
  • Clarkson Potter The Tuscan Sun Cookbook: Recipes from Our Kitchen
    casa.com
    In all of Frances Mayes's bestselling memoirs about Tuscany, food plays a starring role. This cuisine transports, comforts, entices, and speaks to the friendly, genuine, and improvisational spirit of Tuscan life. Both cooking and eating in Tuscany are natural pleasures. In her first-ever cookbook, Frances and her husband, Ed, share recipes that they have enjoyed over the years as honorary Tuscans: dishes prepared in a simple, traditional kitchen using robust, honest ingredients. A toast to the experiences they've had over two decades at Bramasole, their home in Cortona, Italy, this cookbook evokes days spent roaming the countryside for chestnuts, green almonds, blackberries, and porcini; dinner parties stretching into the wee hours, and garden baskets tumbling over with bright red tomatoes. Lose yourself in the transporting photography of the food, the people, and the place, as Frances's lyrical introductions and headnotes put you by her side in the kitchen and raising a glass at the table. From Antipasti (starters) to Dolci (desserts), this cookbook is organized like a traditional Italian dinner. Frances and Ed also share their tips on stocking your pantry, pairing wines with dishes, and choosing the best olive oil. Learn their time-tested methods for hand rolling pasta and techniques for coaxing the best out of seasonal ingredients with little effort. Format: Hardcover. Pages: 224.
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  • Bantam Better Homes & Gardens New Cookbook
    casa.com
    Featuring over 1200 recipes--600 of them brand new--the Better Homes and Gardens New Cook Bookhas been newly revised and updated, making American's favorite cookbook even more indispensable than ever. This Eleventh Edition is written specifically for the today's health-conscious cooks who are leading hectic and busy lives. With menu planning, cooking tips on low-fat and no-fat meals, and a guide to cooking terms, techniques and helpful hints from the Better Homes and Gardens Test Kitchen, this is a sourcebook for all who find themselves in the kitchen. The New Cook Book covers everything from cooking basics to canning and freezing, breads and cakes to fish and shellfish, and meat and poultry to soups and stews. There are recipes for sauces and relishes, and sumptuous cookies and desserts. In addition there is a new chapters on Beans, Rice and Grains and a special chapter on Grilling. Many of the recipes are designed for cooks on the go and preparation and cooking times are included for each recipe. Moreover, nutritional information is given for each recipes, and those low fat and no fat recipes are highlighted. For generations, novices and experienced cooks alike have relied on the Better Homes and Gardens New Cook Book for recipes that combine excellent flavor, ease of preparation, and balanced nutrition. Now completely revised and updated, America's bestselling cookbook promises to continue that tradition, Format: Paperback. Pages: 1168 pages.
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  • Adams Media Unofficial Downton Abbey Cookbook: 150+ Recipes
    casa.com
    Nibble on Sybil's Ginger Nut Biscuits during tea. Treat yourself to Ethel's Beloved Crepes Suzette. Feast on Mr. Bates' Chicken and Mushroom Pie with a room full of guests. With this collection of delicacies inspired by Emmy Award-winning series Downton Abbey, you'll feel as sophisticated and poised as the men and women of Downton when you prepare these upstairs and downstairs favorites. You will love indulging in the splendors of another era with the snacks, entrees, and desserts from this masterpiece of a cookbook. As featured in Woman's World magazine and The Daily Mail UK! Format: Hardcover. Pages: 256 pages.
  • PHAIDON Thailand: The Cookbook
    stevenalan.com
    Three years in the making, and involving exhaustive research and travel, Thailand: the cookbook is the work of author and celebrated photographer Jean-Pierre Gabriel. His breathtaking images of the Thai landscape, people, and food offer an unprecedented insight into Thai food culture. Containing 500 recipes ranging from simple snacks and drinks to curries, stir-fries, and elaborate desserts, Thailand: The Cookbook shares the familiar - Massaman Curry, Phat Thai - as well as the less familiar - Pandan Pudding, Dragon Fruit Frappe - dishes of this vibrant and diverse country. A series of introductory essays explore the fascinating history of Thai cuisine, as well as the remarkable regional differences. Helpful guidance on unusual ingredients and essential cooking techniques, meanwhile, guarantee that anyone can cook their favorite Thai dishes the authentic way. Comprehensive and beautiful, Thailand: The Cookbook is for cooks of all abilities and anyone who wants to experience the real Thailand.
  • Atria Books Cooking Italian with the Cake Boss
    casa.com
    TLC's beloved Buddy Valastro is not only a master baker, he's also a great cook—the boss of his home kitchen as well as of his famous bakery, Carlo's Bake Shop. Home cooking is even more vital for the Valastro family than the work they do at the bakery. Every Sunday, the whole clan gathers to cook and eat Sunday Gravy—their family recipe for hearty tomato sauce. These nourishing meals are the glue of their family. Cooking Italian with the Cake Boss shares 100 delicious Italian- American recipes beloved by Buddy's family, from his grandmother's secret dishes to Buddy's personal favorites, with Buddy's own signature touches that make dinner a family event. Buddy Valastro is renowned worldwide as the Cake Boss, but Buddy knows far more than just desserts. He makes classic dishes like Pasta Carbonara, Shrimp Scampi, and Eggplant Parmesan even more irresistible with his singular flair and with old-school tips passed down through generations. With his friendly charm, he guides even novice cooks from appetizers through more complicated dishes, and all 100 easy-to-follow recipes use ingredients that are obtainable and affordable. Your family will love sitting down at the table to eat Steak alla Buddy, Auntie Anna's Manicotti, Mozzarella-and- Sausage-Stuffed Chicken, Veal Saltimbocca, Buddy's Swiss Chard, and mouthwatering desserts like Lemon Granita, Apple Snacking Cake, Cocoa-Hazelnut Cream with Berries, and Rockin' Rice Pudding. Buddy's recipes allow home cooks to become the bosses of their own kitchens, and anyone will be able to whip up a tasty and nutritious Italian dinner. Filled with luscious full-color photography and with stories from the irrepressible Valastro clan, Cooking Italian with the Cake Boss shows how to create new takes on traditional dishes that will make your famiglia happy. My family, the Valastros, makes its living by baking and selling just about anything you can think of at Carlo's Bake Shop. It's what we're known for. But there's another side to our family and our relationship to food, and it's just as personal, maybe even more personal, than what we do at the bakery. I'm talking about the recipes and dishes, meals and traditions that nourish our bodies and souls when we get home. Just like any other family, we enjoy chilling out and spending time together, and there's no way we'd rather do that than around a table, a place that keeps us grounded and connected to each other as well as to the relatives who came before us. As proud as I am of our professional success, I'm just as proud that we've been able to continue making time for our family and extended family—and we're talking a lot of people— to meet several times a week and eat together. And now I'm honored to share with you my family's favorite recipes and to tell you the stories of what makes them so near and dear to our hearts. I hope they might become favorites for your family as well, that they help you create memories to last a lifetime, the same way they've done for us Valastros. -- Buon Appetito, Buddy Valastro. Format: Hardcover. Pages: 384 pages.
  • Clarkson Potter How to Cook Without a Book
    casa.com
    Pam Anderson grew up watching her parents and grandparents make dinner every night by simply taking the ingredients on hand and cooking them with the techniques they knew. Times have changed. Today we have an overwhelming array of ingredients and a fraction of the cooking time, but Anderson believes the secret to getting dinner on the table lies in the past. After a long day, who has the energy to look up a recipe and search for the right ingredients before ever starting to cook? To make dinner night after night, Anderson believes the first two steps--looking for a recipe, then scrambling for the exact ingredients--must be eliminated. Understanding that most recipes are simply "variations on a theme," she innovatively teaches technique, ultimately eliminating the need for recipes. Once the technique or formula is mastered, Anderson encourages inexperienced as well as veteran cooks to spread their culinary wings. For example, after learning to sear a steak, it's understood that the same method works for scallops, tuna, hamburger, swordfish, salmon, pork tenderloin, and more. You never need to look at a recipe again. Vary the look and flavor of these dishes with interchangeable pan sauces, salsas, relishes, and butters. Best of all, these recipes rise above the mundane Monday-through-Friday fare. Imagine homemade ravioli and lasagna for weeknight supper, or from-scratch tomato sauce before the pasta water has even boiled. Last-minute guests? Dress up simple tomato sauce with capers and olives or shrimp and red pepper flakes. Drizzle sauteed chicken breasts with a balsamic vinegar pan sauce. Anderson teaches you how to do it--without a recipe. Don't buy exotic ingredients and follow tedious instructions for making hors d'oeuvres. Forage through the pantry and refrigerator for quick appetizers. The ingredients are all there; the method is in your head. Master four simple potato dishes--a bake, a cake, a mash, and a roast--compatible with many meals. Learn how to make the five-minute dinner salad, easily changing its look and flavor depending on the season and occasion. Tuck a few dessert techniques in your back pocket and effortlessly turn any meal into a special occasion. There's real rhyme and reason to Pam's method at the beginning of every chapter: To dress greens, "Drizzle salad with oil, salt, and pepper, then toss until just slick. Sprinkle in some vinegar to give it a little kick." To make a frittata, "Cook eggs without stirring until set around the edges. Bake until puffy, then cut it into wedges." Each chapter also contains a helpful at-a-glance chart that highlights the key points of every technique, and a master recipe with enough variations to keep you going until you've learned how to cook without a book. Format: Hardcover. Pages: 304.
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  • Chronicle Books Tartine-16 ounces, 1x1x1
    casa.com
    Every once in a while, a cookbook comes along that instantly says "classic." This is one of them. Acclaimed pastry chef Elisabeth Prueitt and master baker Chad Robertson share not only their fabulous recipes, but also the secrets and expertise that transform a delicious homemade treat into a great one. It's no wonder there are lines out the door of Elisabeth and Chad's acclaimed Tartine Bakery. It's been written up in every magazine worth its sugar and spice. Here their bakers' art is transformed into easy-to-follow recipes for the home kitchen. The only thing hard about this cookbook is deciding which recipe to try first: moist Brioche Bread Pudding; luscious Banana Cream Pie; the sweet-tart perfection of Apple Crisp. And the cakes! Billowing chiffon cakes. Creamy Bavarians bursting with seasonal fruits. A luxe Devil's Food Cake. Lemon Pound Cake, Pumpkin Tea Cake. Along with the sweets, cakes, and confections come savory treats, such as terrifically simple Wild Mushroom Tart and Cheddar Cheese Crackers. There's a little something here for breakfast, lunch, tea, supper, hors d'oeuvresand, of course, a whole lot for dessert! Practical advice comes in the form of handy Kitchen Notes. These "hows" and "whys" convey the authors' know-how, whether it's the key to the creamiest quiche (you'll be surprised), the most efficient way to core an apple, or tips for ensuring a flaky crust. Top it off with gorgeous photographs throughout and you have an utterly fresh, inspiring, and invaluable cookbook. Book Details: Format: Hardcover. Pages: 224.

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