Building an appetite
one book at a time
Miche Bacher shows us that flowers are much more than a decorative element on a dish. A well written and beautifully photographed book that removes any intimidation that one may harbor about using flowers as an ingredient in recipes.
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Celebrity chef Curtis Stone, host of Bravo’s hugely popular series Top Chef Masters, knows life can get a little crazy. But as a new dad, he also believes that sitting down to a home-cooked meal with family and friends is one of life’s greatest gifts.
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Home Made and Home Made Winter blew readers away with their stunning packages, delicious recipes, beautiful photos, step-by-step instructions, and hand-drawn artwork throughout. Now with her third book in the series Yvette van Boven continues to wow readers.
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A new book by one of Ireland’s most accomplished restauranteurs. Domini Kemp steps away from restaurants and focuses on cooking at home.
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Inspiring improvisation in the kitchen and curiosity in the garden, Vegetable Literacy—an unparalleled look at culinary vegetables and plants—will forever change the way we eat and cook.
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Seattle’s Pike Place Fish Market—the country’s top fish market—reels in the world’s best seafood recipes in this cookbook with friendly tips and a sustainability approach that every home cook can master.
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This compendium of gorgeous cake recipes and techniques will yield glorious meringues, sponge cakes, pound cakes, cheesecakes, and tarts for all levels of bakers.
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Create all-natural, handcrafted versions of classic favorite treats like chocolatey imitation Oreos, salty home-cooked potato chips, fluffy DIY Twinkies and many more.
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A massive collection of simple one-pot dishes from around the world, written by one of the world’s favorite cookbook authors. From slow cooked stews to quick stir-fries to easy skillet dinners, the one-pot meal is a worldwide staple.
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From the plentiful Irish countryside to Rachel’s table and now to yours, Rachel’s Irish Family Food is full of hearty, comforting Irish classics.
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The son of a baker, Paul Hollywood is passionate about busting the myths that surround baking, sharing his finely honed skills, and showing that with the right guidance, anybody can achieve success time after time.
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Let James Beard Award–winning authors and hometown heroes Matt Lee and Ted Lee be your culinary ambassadors to Charleston, South Carolina, one of America’s most storied and buzzed-about food destinations.
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From Bravo’s Top Chef All-Stars winner Richard Blais comes his very cool debut cookbook for home cooks looking to up their game with more excitement in the kitchen. This is accessible and fun, and includes the signature recipes, flavor combinations, and cooking techniques that have made him such a popular chef.
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Nigellissima is a love letter to the pleasures of cooking—and eating—the way Italians do. With a nod to the traditional but in Nigella’s trademark style, here are recipes that excite the imagination without stressing the cook.
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Is there a better way to get to know a city and is people than by the food? What better way to learn about the food then by opening a restaurant…in your own kitchen.
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Making smart, delicious food choices in a short amount of time is now easier than ever. Raw and Simple provides easy (and incredibly tasty!) recipes that will feed your body and spirit without requiring hours of prep work.
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Jam-packed with inventive, foolproof recipes that celebrate the seasons with authentic Italian flavor, Pasta is a must for home cooks who just can’t get enough of this timeless and traditional food.
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Breakfast, a comforting way to end the day. These recipes re much more than a bowl a cereal. They’ll have you wanting ‘breakfast’ at each meal.
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The atmosphere, sights and smells make the English Market a shopping experience unlike any other in the city. There is a great mix of traditional Cork fare and exciting new foods from many parts of the world…
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New in paperback, Jean Anderson’s Falling Off the Bone offers a wide range of recipes for simple, delicious meat dishes just like grandma used to make, but updated for contemporary kitchens and tastes.
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