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"My Kitchen Year follows the change of seasons as Ruth Reichl heals through the simple pleasures of cooking after the abrupt closing of Gourmet magazine. Each dish Reichl prepares for herself--and for her family and friends--represents a life's passion for food: a blistering ma po tofu that shakes Reichl out of the blues; a decadent grilled cheese sandwich that accompanies a rare sighting in the woods around her home; a rhubarb sundae that signals...
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Winner, James Beard Award for Best Book in Vegetable-Focused Cooking
Named a Best Cookbook of the Year by the Wall Street Journal, The Atlantic, Bon Appétit, Food Network Magazine, Every Day with Rachael Ray, USA Today, Seattle Times, Milwaukee Journal-Sentinel, Library Journal, Eater, and more
Featured in The Strategist ’s Nonobvious...
Named a Best Cookbook of the Year by the Wall Street Journal, The Atlantic, Bon Appétit, Food Network Magazine, Every Day with Rachael Ray, USA Today, Seattle Times, Milwaukee Journal-Sentinel, Library Journal, Eater, and more
Featured in The Strategist ’s Nonobvious...
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"In this vegetable-forward cookbook, veteran cookbook author and food stylist Susan Spungen highlights the vegetables and fruits of each season--from spring to early summer to the bursting harvest of late summer, then ebbing into autumn and, finally, into the earthy flavors of winter"--
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"With simple lessons and recipes that put irresistible, vegetable forward dishes in every home cook's everyday rotation, IACP Award winner and James Beard Award finalist Cara Mangini presents a foundational education in vegetable cooking in an approachable framework, through uncomplicated lessons with seasonal riffs. More than 100 recipes."--
6) The complete summer cookbook: beat the heat with 500 recipes that make the most of summer's bounty
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The only cookbook you'll need during the year's warmest months
A hot day and hanging over your stove were never meant to be. When fresh produce beckons but you haven't much energy to respond, these recipes help you settle into a more relaxed kind of cooking designed to keep you and your kitchen cool. Untether yourself from the oven with make-ahead meals best served cold (or at room temp), like Poached Salmon with Cucumber and Tomato salad...
A hot day and hanging over your stove were never meant to be. When fresh produce beckons but you haven't much energy to respond, these recipes help you settle into a more relaxed kind of cooking designed to keep you and your kitchen cool. Untether yourself from the oven with make-ahead meals best served cold (or at room temp), like Poached Salmon with Cucumber and Tomato salad...
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The host of the #1 in-kitchen show on the Food Network delivers a cookbook to fill America's yearnings for authentic comfort food.
The host of the #1 in-kitchen show on the Food Network delivers a cookbook to fill America's yearnings for authentic comfort food.
Nancy Fuller believes in bringing family together around the table, sharing stories and table manners. Her philosophy is to feed others with delicious, simple meals...
The host of the #1 in-kitchen show on the Food Network delivers a cookbook to fill America's yearnings for authentic comfort food.
Nancy Fuller believes in bringing family together around the table, sharing stories and table manners. Her philosophy is to feed others with delicious, simple meals...
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Description
Guided by the seasons, award-winning chef Matt Wilkinson has always designed his recipes with vegetables as the foundation of the plate. In his latest cookbook, Matt takes this a step further by showing us how versatile salads can be in both form and flavor. With the garden's yield as his inspiration, he pairs produce with grains, beans, cheeses, fish, and meat to create enticing, adaptable dishes. You'll find a recipe to match each season's bounty,...
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A stylist for Reese Witherspoon's lifestyle brand Draper James and Pottery Barn, among others, presents a guide to entertaining in which she reveals her secrets for throwing fabulous parties for any occasion and provides inspiring ideas and make-ahead tips that will make any celebration a success.
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Bayless transformed America's understanding of Mexican cuisine with his book, Mexican Everyday. Now he returns with an all-new collection of uniquely flavorful recipes, each one the product of his evolution as a chef and champion of local, seasonal ingredients. Cooking Mexican couldn't be easier, or more delicious.
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"This fun, spirited, and visually rich cookbook from the beloved Zingerman's Bakehouse contains a full gamut of recipes to mark life events, seasonal holidays, and celebrations, from birthdays and weddings to tailgating, Passover, Mardi Gras, Pi Day, and more! The first Zingerman's Bakehouse cookbook was lauded by bakers of all levels for its carefully selected recipes that yield delicious results. Zingerman's Celebrate Every Day brings that same...
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"Slow Food advocates and accomplished chefs Jeff Crump and Bettina Schormann, effortlessly turn the bounty of the seasons into a stunning collection of approachable every day recipes. Earth to table every day is all about seeking out good ingredients for a delicious, seasonal approach to cooking. For chefs Jeff Crump and Bettina Schormann, nothing is more satisfying than creating comforting meals that change with the seasons. Here is a collection...
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"Executive editor of Saveur Stacy Adimando combines her Italian heritage and tradition of serving abundant spreads to create 75 recipes for generous plates and platters meant for grazing. Organized by season and ranging in size from starting bites, such as Grilled Bacon-Wrapped Leeks with Honey Glaze and Shaved Fennel Salad with Sweet Peas and Avocado, to main courses, such as Crispy Pork Ribs with Herb Sauce and Seared Shrimp with Braised Savoy Cabbage,...
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"One of the best New York restaurants, a culinary landmark that has been changing the face of American dining for decades, now shares its beloved recipes, stories, and pioneering philosophy. Opened in 1994, Gramercy Tavern is more than just a restaurant. It has become a New York institution earning dozens of accolades, including six James Beard awards. Its impeccable, fiercely seasonal cooking, welcoming and convivial atmosphere, and steadfast commitment...
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"This practical cookbook flips the script on recipe books organized by season. Instead of dedicated recipes to Spring, Summer, Fall, and Winter--which would mean three quarters of the book goes unused for three quarters of the year--this book features 26 go-to recipes, each with four variations. Every dish includes a base recipe--such as a simple frittata, Panzanella salad, sheet pan dinner, or loaf cake--plus four adaptations based on the season....
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"Food to leaf is not a vegetarian cookbook--it's a cookbook that celebrates vegetables. Everyone, from the omnivore to the vegan, will find something here. Organized by seasons, and with a decidedly Southern flair, Satterfield's collection of mouthwatering recipes makes the most of available produce from local markets, foraging, and the home garden."--preliminaries.
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