"Good cooking depends on two things: common sense and good taste." In England, no food writer's star shines brighter than Simon Hopkinson's. His breakthrough Roast Chicken and Other Stories was voted the most useful cookbook ever by a panel of chefs, food writers, and consumers. At last, American cooks can enjoy endearing stories from the highly acclaimed food writer and his simple yet elegant recipes. In this richly satisfying culinary narrative, Hopkinson shares his unique philosophy on the limitless possibilities of cooking. With its friendly tone backed by the author's impeccable experti... View More...
From the culinary superstar and all-around "Queen of the Greens," a cookbook that perfectly reflects the way we want to cook and eat today: vegetarian food that is stylish, sustainable, and packed with flavor. This is a book where thought meets practical action meets deliciousness. -Yotam Ottolenghi With her award-winning cookbooks, Anna Jones blazed the trail of modern and creative vegetable-centered cuisine, and in her new book, she makes cooking mouthwatering meals simpler and greener than ever before. One: Pot, Pan, Planet delivers all the goods: delectable recipes that are easy to prepar... View More...
Well Fed 2: More Paleo Recipes For People Who Love To Eat is the follow-up to the best-selling original Well Fed, and it's packed with even more internationally-inspired recipes, mouth-watering photos, and easy meal ideas. All 200 recipes and Quick Meal ideas in Well Fed 2 are made with zero grains, legumes, soy, sugar, dairy, and alcohol--without sacrificing fun and flavor. The recipes are easy to prepare and were tested extensively so they work every time--and so you don't have to spend all your free time in the kitchen. Includes 200 recipes, variations, and Quick Meal ideasWell Fed 2 includ... View More...
No matter which endurance sport you love, eating right makes a big difference in how you perform. But active lifestyles don't always leave time to prepare great meals. The Athlete's Plate solves the no-time-for-mealtime problem with 85 recipes that are quick to prepare, nutritionally complete, and seasonally fresh. Professional chef and endurance athlete Adam Kelinson is your guide from the grocery store to the kitchen. He'll show you how to save time when you shop and prepare his delicious, balanced meals using local, organic ingredients. The Athlete's Plate sheds complicated nutrition progr... View More...
An essential resource for any cook, this book offers a comprehensive evaluation of both classic and contemporary equipment for the home kitchen and also explains more than 300 important cooking techniques that will help you execute tricky culinary tasks. The book discusses basic and specialty tools for cooking and baking, cutlery, cookware, electric appliances and useful accessories. Along with a foreword by noted chef Thomas Keller, the book includes over 1,500 color photographs, 50 basic recipes plus variations, and a wealth of how-to tips. H A Williams-Sonoma exclusive. View More...
For thousands of years, the eastern Mediterranean has stood as a meeting point between East and West, bringing cultures and cuisines through trade, commerce, and migration. Traveling by boat and land, Yasmin Khan traces the ingredients that have spread through the region from the time of Ottoman rule to the influence of recent refugee communities.At the kitchen table, she explores what borders, identity, and migration mean in an interconnected world, and her recipes unite around thickets of dill and bunches of oregano, zesty citrus and sweet dates, thick tahini and soothing cardamom. Khan incl... View More...
A New York Times Bestseller From the creators of the #1 New York Times bestselling cookbook for kids comes the ultimate baking book. America's Test Kitchen once again brings their scientific know-how, rigorous testing, and hands-on learning to KIDS BAKING ISN'T JUST FOR CUPCAKESWant to make your own soft pretzels? Or wow your friends with homemade empanadas? What about creating a showstopping pie? Maybe some chewy brownies after school? From breakfast to breads, from cookies to cakes (yes, even cupcakes ), learn to bake it all here. You can do this, and it's fun Recipes were thoroughly test... View More...
An homage to what it means to be Korean American with more than 85 delectable recipes that explore how new culinary traditions can be forged to honor both your past and your present. New York Times staff writer Eric Kim grew up in Atlanta, the son of two Korean immigrants. Food has always been central to his story, from Friday-night Korean barbecue with his family to hybridized Korean-ish meals for one--like Gochujang-Buttered Radish Toast and his Kimchi Fried Rice--that he makes in his tiny New York City apartment. In this book, Eric shares these recipes alongside insightful, touching stories... View More...
For more than 10 years, The Good Fork has been one of Brooklyn's favorite restaurants. It's a neighborhood spot that offers a rare treat in the crowded, slick New York food scene: a restaurant that feels like home. Chef Sohui Kim and her husband live down the block, blurring the lines between their kitchen at home and the restaurant kitchen. The Good Fork Cookbook is packed with Kim's recipes for flavorful, globally inspired cuisine that a home cook can make any night of the week. Her influences and techniques range from French and Italian to American and Korean, but every dish is comforting, ... View More...
