Inspired by her family's cooking legacy, Valerie specializes in showing fans how to make dishes their own families will love that are for the heart and soul. As she often says, there's a story behind every recipe and Valerie shares them in this gorgeous cookbook, where home cooks will find more than 100 recipes that are easy to make and innovative--they're just as fresh, vibrant and down to earth as Valerie herself. Many of these classic comforting recipes have an original twist like Bloody Mary Tea Sandwiches, Lobster BLTs, Quick Rotisserie Chicken Gumbo, and S'mores Popcorn. These mouthwatering dishes will become your go-tos, whether you're having breakfast or lunch on your own, friends are joining for last-minute cocktails and small bites, or the whole family is coming together for a hearty dinner and dessert.
Ten years ago, this breakthrough cookbook made vegetarian cooking accessible to everyone. Today, the issues surrounding a plant-based diet—health, sustainability, and ethics—continue to resonate with more and more Americans, whether or not they’re fully vegetarian. This new edition has been completely reviewed and revised to stay relevant to today’s cooks: New recipes include more vegan options and a brand-new chapter on smoothies, teas, and more. Charts, variations, and other key information have been updated. And, new for this edition, the recipes are showcased in bright full-color photos throughout. With these photos and a host of recipes destined to become new favorites, this already classic vegetarian cookbook will continue to be more indispensable than ever.
Hugh Acheson brings a chef's mind to the slow cooker, with 100 recipes showing readers how an appliance generally relegated to convenience cooking can open up many culinary doors. Hugh celebrates America's old countertop stalwart with fresh, convenient slow cooker recipes with a chef's twist, dishes like brisket with soy, orange, ginger, and star anise, or pork shoulder braised in milk with fennel and raisins. But where it gets really fun is when Hugh shows what a slow cooker can really do, things like poaching and holding eggs at the perfect temperature for your brunch party, or for making easy duck confit, or for the simplest stocks and richest overnight ramen broth. There's even a section of jams, preserves, and desserts, so your slow cooker can be your BFF in the kitchen morning, noon, and night.
Meehan’s Bartender Manual is acclaimed mixologist Jim Meehan’s magnum opus—and the first book to explain the ins and outs of the modern bar industry. This groundbreaking work chronicles Meehan’s storied career in the bar business through practical, enlightening chapters that mix history with professional insight. Meehan’s deep dive covers the essential topics, including the history of cocktails and bartending, service, hospitality, menu development, bar design, spirits production, drink mixing technique, and the tools you’ll need to create a well-stocked bar—all brought to life in over 150 black- and-white illustrations by artist Gianmarco Magnani.
No one throws a party like Lidia Bastianich! And now, in this delightful new cookbook, she gives us 220 fantastic recipes for entertaining with that distinctly Bastianich flare. From Pear Bellinis to Carrot and Chickpea Dip, from Campanelle with Fennel and Shrimp to Berry Tiramisu--these are dishes your guests will love, no matter the occasion. Here, too, are Lidia's suggestions for hosting a BBQ, making pizza for a group, choosing the perfect wine, setting an inviting table, and much more. Beautifully illustrated throughout with full-color photographs and filled with her trademark warmth and enthusiasm, this is Lidia's most festive book. Whether you're planning a romantic picnic for two, a child's birthday party, a holiday gathering, or a simple weeknight family dinner, Lidia's flavorful, easy-to-follow recipes and advice will have you calling to your guests: "Tutti a tavola a mangiare!"
Yotam Ottolenghi is widely beloved in the food world for his beautiful, inspirational, and award-winning cookbooks, as well as his London delis and fine dining restaurant. And while he's known for his savory and vegetarian dishes, he actually started out his cooking career as a pastry chef. Sweet is entirely filled with delicious baked goods, desserts, and confections starring Ottolenghi's signature flavor profiles and ingredients including fig, rose petal, saffron, orange blossom, star anise, pistachio, almond, cardamom, and cinnamon. A baker's dream, Sweet features simple treats such as Chocolate, Banana, and Pecan cookies and Rosemary Olive Oil Orange Cake, alongside recipes for showstopping confections such as Cinnamon Pavlova with Praline Cream and Fresh Figs and Flourless Chocolate Layer Cake with Coffee, Walnut, and Rosewater.
Heirloom Wood is a love letter to wood’s form and function through simple woodworking projects. Combining traditional techniques with contemporary design, Max Bainbridge teaches you how to identify wood types, source timber, and set up a basic toolbox, then offers step-by-step carving and cutting techniques for making your own pieces. With little experience and very few tools, you’ll learn to create hand-carved bowls, cutting boards, spoons, knives, and spatulas, perfect for adding a touch of the handmade to your home. With further advice on finishing your projects—how to sand, ebonize, scorch, and texture the surfaces, as well as wax and oil your new, beloved kitchen creations—each of your handcrafted projects will be imbued with a tangible history visible through the maker’s mark. With beautiful photography and clear how-to instruction, Heirloom Wood gives you everything you need to create timeless kitchen keepsakes to be passed down from generation to generation.
In Foraged Flower Arranging, floral designer Rebekah Clark Moody shares more than 40 new ways to use the natural beauty of your backyard or neighborhood to enhance and brighten any room in your home. Foraging for local, wild plants is easy and free, allowing you to avoid the expensive, corporate cut-flower industry. Plus, it gets you and your family outside exploring nature together. Use these tutorials to craft commonly found blooms, branches and greens into a gorgeous arrangement that will breathe fresh life into your home. Adorn an end table or bookshelf with a sweet springtime arrangement of blooming dogwood and forsythia. Grace your dining table with a centerpiece dancing with honeysuckle. Or enhance your entryway with a large, stunning display of colorful autumn leaves and wild roses.
MUNCHIES brings the hugely popular show Chef's Night Out (on VICE Media's food website, MUNCHIES) to the page with snapshots of food culture in cities around the world, plus tall tales and fuzzy recollections from 70 of the world's top chefs, including Anthony Bourdain, Dominique Crenn, David Chang, Danny Bowien, Wylie Dufresne, Inaki Aizpitarte, and Enrique Olvera, among others. Then there are the 65 recipes: dishes these chefs cook when they're done feeding customers, and ready to feed their friends instead. With chapters like "Drinks" (i.e., how to get your night started), "Things with Tortillas," "Hardcore" (which includes pizzas, nachos, poutines, and more), and "Morning After" (classy and trashy dishes for the bleary-eyed next day), MUNCHIES features more than 65 recipes to satisfy any late-night craving and plenty of drinks to keep the party going.
Erin Gardner’s cake recipes share a delicious, time-saving secret: they're all the same. Why play the guessing game of sifting through dozens of recipes when all you need are just a few that contain hundreds of variations―572, to be exact! The cakequations in Erin Bakes Cake teach you how to combine her cake, buttercream, cookie, and candy recipes in endless mouth-watering ways. Erin’s cake recipes aren’t sorcery―they’re science. They all share similar ratios of ingredients that add tenderness, strength, or flavor. You don’t have to be an expert. Everyone can learn to make a great cake!
The Fine Art of Paper Flowers is an elevated art and craft guide that features complete step-by-step instructions for over 30 of Tiffanie Turner’s widely admired, unique, lifelike paper flowers and their foliage, from bougainvillea to English roses to zinnias. In the book, Turner also guides readers through making her signature giant paper peony, shares all of her secrets for special paper treatments, candy-striping, playing with color and creating botanical imperfections, and shows how to turn paper flowers into gorgeous garlands, headdresses, bouquets and more. These stunning creations can be made from simple and inexpensive materials and the book's detailed tutorials and beautiful photography make it easy to achieve dramatic and lifelike results.
Joshua McFadden, chef and owner of renowned trattoria Ava Gene’s in Portland, Oregon, is a vegetable whisperer. After years racking up culinary cred at New York City restaurants like Lupa, Momofuku, and Blue Hill, he managed the trailblazing Four Season Farm in coastal Maine, where he developed an appreciation for every part of the plant and learned to coax the best from vegetables at each stage of their lives.
First, throw away your pick-an-egg, pick-a-toast idea of brunch. Next, reconsider what to eat (and drink) every hour of the day. That was the plan with Portland chef John Gorham’s Tasty n Sons and Tasty n Alder. Now Hello! My Name Is Tasty! is going to heat up your home kitchen with these satisfy-all-cravings global diner favorites like Bim Bop Bacon and Eggs and Monk’s Carolina Cheesesteak. The food has strong roots in the American Southeast, where Gorham earned his culinary stripes but tastes from Asia, the Middle East, and Latin America also have a strong standing. Welcome to the ever-expanding world of John Gorham’s appetites. If you get thirsty, stir up something adventurous like a Dim Summore Bloody Mary or a Grown-Ass Milkshake.
The city long-adored for its medieval beauty, old-timey brasseries, and corner cafés has even more to offer today. In the last few years, a flood of new ideas and creative locals has infused a once-static, traditional city with a new open-minded sensibility and energy. Journalist Lindsey Tramuta offers detailed insight into the rapidly evolving worlds of food, wine, pastry, coffee, beer, fashion, and design in the delightful city of Paris. Tramuta puts the spotlight on the new trends and people that are making France’s capital a more whimsical, creative, vibrant, and curious place to explore than its classical reputation might suggest. With hundreds of striking photographs that capture this fresh, animated spirit, The New Paris shows us the storied City of Light as never before.
Deb Perelman, award-winning blogger and New York Times best-selling author of The Smitten Kitchen Cookbook, understands that a happy discovery in the kitchen has the ability to completely change the course of your day. Whether we’re cooking for ourselves, for a date night in, for a Sunday supper with friends, or for family on a busy weeknight, we all want recipes that are unfussy to make with triumphant results.
When David Lebovitz began the project of updating his apartment in his adopted home city, he never imagined he would encounter so much inexplicable red tape while contending with the inconsistent European work ethic and hours. Lebovitz maintains his distinctive sense of humor with the help of his partner Romain, peppering this renovation story with recipes from his Paris kitchen. In the midst of it all, he reveals the adventure that accompanies carving out a place for yourself in a foreign country—under baffling conditions—while never losing sight of the magic that inspired him to move to the City of Light many years ago, and to truly make his home there.
Alison Roman is known as much for her keeper recipes as her wry Instagram voice and effortless style. Her debut cookbook features 125 recipes for simple, of-the-moment dishes that are full of quickie techniques (think slathering roast chicken in anchovy butter, roasting citrus to bring out new flavors, and keeping boiled potatoes in your fridge for instant crispy smashed potatoes). Roman's recipes set today's trends and will show up as tomorrow’s classics: vegetable-forward with quality ingredients, punctuated by standout flavors like hot honey browned butter, preserved lemon, za'atar, and garlicky walnuts. Her ingenuity will seduce seasoned cooks, while her warm, edgy writing makes these recipes practical enough for the novice. Cooking through DINING IN will be like having Alison right there with you in the kitchen: brash, funny, and full of opinions.
Tieghan Gerard grew up in the Colorado mountains as one of seven children. When her dad took too long to make dinner every night, she started doing the cooking—at age 15. Ever-determined to reign in the chaos of her big family, Tieghan found her place in the kitchen. She had a knack for creating unique dishes, which led her to launch her blog, Half Baked Harvest. Since then, millions of people have fallen in love with her fresh take on comfort food, stunning photography, and charming life in the mountains.
Few restaurants have taken the nation by storm in the way that State Bird Provisions has. Inspired by their years catering parties, chefs Stuart Brioza and Nicole Krasinski use dim sum style carts to offer guests small but finely crafted dishes ranging from Potato Chips with Crème Fraiche and Cured Trout Roe, to Black Butter-Balsamic Figs with Wagon Wheel Cheese Fondue, to their famous savory pancakes (such as Chanterelle Pancakes with Lardo and Maple Vinegar), along with a menu of more substantial dishes such as their signature fried quail with stewed onions.
We asked America's best chefs a personal question: What do you love to cook for the people that you love? And they answered in America The Great Cookbook — the ultimate celebration of the most delicious food to be discovered in the country today, in all its glorious diversity, from our top chefs, artisan producers, and fascinating food heroes.
This is the must-have baking book for bakers of all skill levels. Since 1992, Michigan's renowned artisanal bakery, Zingerman's Bakehouse in Ann Arbor, has fed a fan base across the United States and beyond with their chewy-sweet brownies and gingersnaps, famous sour cream coffee cake, and fragrant loaves of Jewish rye, challah, and sourdough. It's no wonder Zingerman's is a cultural and culinary institution. Now, for the first time, to celebrate their 25th anniversary, the Zingerman's bakers share 65 meticulously tested, carefully detailed recipes in a beautiful hardcover book featuring more than 50 color photographs and bountiful illustrations. Behind-the-scenes stories of the business enrich this collection of best-of-kind, delicious recipes for every "I can't believe I get to make this at home!" treat.
Discover the glorious possibilities of the humble pie. From the tart and fruity to the luscious and gooey, Lomelino’s Pies offers a delicious range of sweet pastries. World-renowned baker and food photographer Linda Lomelino presents a rich variety of pies, galettes, tarts, and more—from Peach and Strawberry Pie with Brown Butter to Nut and Caramel Pie; Hand Pies with Pears and Ginger; Fig Tart with Mascarpone, Rosemary, and Walnuts; and S’mores Pie. With lessons on making pie dough, forming decorative tops, and determining the best glaze, and with base recipes for pastries, sauces, and toppings, this book will help you perfect the art of pie.
Gail Simmons is a beloved figure in the food world who has been a popular judge on Top Chef, the number-one rated food show on cable television since its inception. In Bringing It Home, Simmons shares her best recipes and food experiences. From her travels, exploring global flavors and keeping detailed diaries, to her Top Chef culinary adventures with the world's most notable chefs, she is always asking: "How can I bring this dish home to my own kitchen?" Her goal is to make fabulous recipes using accessible ingredients and smart, simple cooking techniques for successful family meals and easy entertaining.
It’s the first-ever cookbook from the team behind Cherry Bombe, the hit indie magazine about women and food, and the Radio Cherry Bombe podcast. Inside are 100+ recipes from some of the most interesting chefs, bakers, food stylists, pastry chefs, and creatives on the food scene today.
It began as a little blog highlighting the recipes and crafts of the Norwegian-born food and prop stylist Paul Lowe. Six years later, Sweet Paul is an online magazine followed by millions and a print quarterly sold nationwide in specialty stores. Praised by the New York Times as “ a trove of seasonal delights,” it is turning heads with its easy, elegant food and style-setting aesthetic.
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