Building an appetite
one book at a time
The cast iron skillet is the original gourmet cooking tool. Your grandmother used one, and so does Emeril. The chef’s secret is that some dishes come out better using a $20 cast iron than a $200 super-stainless-copper pan.
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This tantalizing book celebrates the art of cooking slowly with time-honored methods that yield tender, delicious meals with little hands-on cooking time.
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Just as memories are passed down through stories shared around the stove, recipes preserve traditions and customs for future generations.
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Whether you’re making sweets for yourself, for your family, or as gifts, the easy-to-follow directions and beautiful full-color photographs in this book will ensure you get the results you want.
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“The Midwest is rising,” writes Minnesota native Amy Thielen—and her engaging, keenly American debut cookbook, with 200 recipes that herald a revival in heartland cuisine, is delicious proof.
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Ali’s mouthwatering recipes and inspiring party ideas are broken down by month so you can take her lead through the seasons with celebrations such as an October Harvest Party, a January Detox, and a July Americana BBQ.
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From best-ever versions of old-school staples like burgers, hot dogs, and roast chicken to fancier, more modern gastropub fare such as ribs, risotto, and pork belly—this fantastic collection is all you’ll need to create delicious pub meals at home.
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This egg-ceptional recipe book is full of easy, creative dishes that feature delicious ways to put an egg on it (and in it, too)
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Sunday Dinners brings readers to the kitchen and dining-room tables of thirteen of America’s favorite pastors and their families as they share their Sunday traditions, mealtime blessings, inspiring stories, strong family values, and favorite recipes.
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This irreverent take on veganism proves that beginners and slackers alike can whip together yummy, filling meals with just a few ingredients and minimal time and effort.
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All-in-one resource for processing meat, for the finest and freshest cuts.
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A fun and playful cookbook featuring retro, decadent, and kid-friendly mac-and-cheese recipes from the popular Oakland restaurant Homeroom.
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Drawing from two decades of trial-and-error in their own kitchens, as well as working alongside savvy chefs and talented home cooks, Campion and Brennan offer 120 appealing, satisfying recipes ideal for weeknight meals.
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From pub grub and barbecue to regional specialties and even breakfast fare, many of these dishes use beer as an ingredient, and all of them can be paired with your favorite brews.
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A comprehensive guide that telling you all you need to know about to finding, storing and preparing 20 different types of mushrooms.
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A beautifully illustrated and authoritative guide to the art and science of fermented foods, featuring 70+ recipes that progress from simple fermented condiments like vinegars and mustards to more advanced techniques for using wild yeast, fermenting meats, and curing fish.
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Pie is the nation’s favourite dish – succulent, crisp, golden pastry surrounding juicy fillings of infinite variety. Containing over 100 recipes, Pie by Angela Boggiano is the ultimate guide to creating the ultimate comfort food.
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Every year children flock to the Sylvia Center at Katchkie Farm in upstate New York to learn firsthand about where fresh food comes from—how to grow it, how to harvest it, and how to use it to prepare great-tasting meals.
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With three feet of counter space, two pans, and one pot, author Hope Korenstein breaks down how to make satisfying meals no matter the size of your kitchen.
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Noodlemania! serves up 50 great recipes to play with in the kitchen, from crazy-cute Super Stuffed Slugs and Ladybug Salad to savory Totally Tortellini Kabobs and Big Fat Cheesy Shells.
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