I only read this book for work: all those customers asking me over and over what the book was about. I thought, It's short, just read it But the "bitches" straight talk about veganism struck home with me, and I became a vegan several years ago now , even though I was always one of those people who said they could never give up cheese. For someone who hates change and greets it kicking and screaming, Barnouin and Freedman An interesting look at the politics and culture of common foods — granola, tofu, whole grains — that were once relatively unknown in postwar America. Kauffman trots out a cast of memorable characters, some altruistic and some self-serving, to chart the rise of brands, concepts, and foods that we know and love today.
Where some people have a sweet tooth, I have a sour tooth — which is why I LOVE Alison Roman, whose recipes are full of bright, acidic, unexpected flavors, with all the elegance and ease of home cook gurus like Melissa Clark and Ina Garten. Recommended by Anna O. Nicely nuanced recipes for the home cook who likes a lot of flavor but less of the fuss of traditional cooking methods.
Some pressure cooking cookbooks seem to think the home cook looking for an easier way to cook is willing to sacrifice multiple ingredients in the name of time-saving.
Not so Alexis Mersel. Her recipes are packed with seasoning. The desert section is dreamy. Is there anything new under the sun when it comes to the art of pie-making? Yes there is! Southern doctors and pie championship winners Chris Taylor and Paul Arguin have invigorated pie-making skills with inventive style. These pies are simply gorgeous and many are out-and-out showstoppers.
Portland chef Andy Ricker is one of the best, both in terms of his food and his writing. While his recipes can be complicated, his encouraging tone makes them accessible. In Pok Pok Noodles , his love of both noodles and Thailand shines through. Delicious, in every sense of the word! Recommended by Leah C. Remember the mundane days of ice cream?
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Chocolate, strawberry, and vanilla. Scoop and repeat. Homemade ice cream will never again be boring with the help of the Salt and Straw Ice Cream Cookbook. It boggles the mind how these flavors can Think of this as the dessert companion to Six Seasons , full of local produce simply prepared. A ricotta tart is heaped with fresh strawberries; raspberries melt into a creamy brown betty; a recipe for stone fruit slump calls for whatever peaches, nectarines, or plums you have on hand topped with tangy buttermilk dumplings.
The perfect end to a great meal. Or breakfast. No judgement here. This is a great book for anyone interested in meal prep. Her recipes are easy for me to adapt to my own style of cooking.
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And I've saved a lot by using her book for my weekly work lunches! Oh these husbands who cook! They handheld their way into learning to cook, enjoying the process of cooking as much as the candle-lit dinners. The story behind the Communication Breakdown Carrot Cake will have you guffawing and teary-eyed at the same time. She knows the history of this Mediterranean fare inside and out and brings this knowledge to the front in recreating these traditional recipes.
Not just one but two recipes for Avgolemono soup a comfort soup in my house and a Avgolemono Risotto as well. The various sauces and dressings are worth the book alone. I love a Greek Award-winning blogger Lauren Angelucci McDuffie brings the down-home goodness of Appalachian cooking with its quiet Southern flair into your kitchen.
Appalachian cooking comes from generations of salt of the earth folks making do with easily grown veg and fruit to make simple yet sumptuous meals. Moonshine, succotash, pimientos, and bourbon.
This is a beautiful cookbook with soft and stark photos by the author. This is a perfectly giftable book, If you make pasta noodles, you will find Pasta Pretty Please a revelation.
Using natural ingredients, author Linda Miller Nicholson makes vibrant, colorful noodles. She even makes this sound doable for the average home cook! If you know Cook's Illustrated then you know their scientific testing orientation toward cooking. You also know that their essays can be some of the finest food writing around. Revolutionary Recipes is made up of 25 years of some of the best of their innovative food articles. Revolutionary Recipes will make you cook smarter and better, and will entertain you along the way.
Ever watched The Great British Bake Off and thought you could make better desserts than the contestants if only you had a recipe? Her instructions are easy to follow and the enticing color photographs had me bookmarking every page.
I'm baking my way through cover to cover! Recommended by Amanda P. This book is so beautiful I had to pick it up. The instructions are clear, including simple scientific reasons that tell you why to do something alongside how to do it. The loaves turned out chewy but not tough, and with a distinctive, earthy tang, better than any of my previous sourdough baking sessions. I can't wait to try some of her other, more creative leavens. As I read this book, a line from the cartoon movie Robots kept coming to mind: "See a need, fill a need. He ended up staying for weeks and eventually coordinated over two million meals across the island.
We Fed an Island is an uplifting tale of community action. Wine appreciators, from novices to connoisseurs, will enjoy this newly expanded edition from the award-winning website WineFolly. Chock-full of well-organized and easy to use infographics, this guide makes a choice gift for any occasion. Recommended by Aubrey W.
If you are looking for a cookbook that is just about enjoying the flavor of food, this is the one. Now, with every diet cookbook available, every chance to make bland taste better, it is really nice to find a book that reminds you even moderation should be taken in moderation. I have made several meals from this book, and each one has been tremendous. The snickerdoodle bars were by far the biggest hit for my kids. Recommended by Molly E.
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Seattle author Joel Gamoran has given us a rare cookbook, one that makes use of kitchen scraps in ways that look amazing and taste delicious. Useless squash seeds turn into granola bars, stale potato chips become cookies, and herb stems make up a fancy salt. So many things that we all throw out corn cobs, onion skins, fish skeletons have a little more work to do before we compost them for good. Cooking Scrappy is a book for all home Every page, every recipe is a serving of pure Matty.
Make the Bologna Bowl in Did you like Art of the Pie as much as I did? Kate McDermott brings that same honest spirit to comfort food recipes. Full of tips and personality, my copy of Home Cooking was in my hands for only minutes before I began to litter the pages with post-it notes of recipes that I need to try: Mystery Squash Cookies, Deep Dish Ricotta Potluck Pie, and Playgroup Casserole. Bottom of the Pot is a lovingly written and beautifully photographed paean to Iranian cooking and family memories.
This is a cookbook you want to spend some time with, even when you are not in the kitchen. Cocktail Codex is the bartending bible for cocktail enthusiasts.
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