Seasonal Cooking
Monet’s Palate Cookbook
The farm-to-table tradition lived passionately by Claude Monet has been brought into the 21st century which beckons one to take a culinary journey in Monet’s footsteps.
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The Picnic
A picnic is a great escape from our day-to-day and a chance to turn a meal into something more festive and memorable. The Picnic shares everything you need to plan an effortless outdoor get-together: no-fail recipes, helpful checklists, and expert advice.
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Mennonite Community Cookbook
First published in 1950, Mennonite Community Cookbook has become a treasured part of many family kitchens. Parents who received the cookbook when they were first married make sure to purchase it for their own sons and daughters when they wed. This 65th anniversary edition adds all new color photography and a brief history while retaining all of the original recipes and traditional Fraktur drawings.
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The New England Kitchen
More than one hundred delectable recipes highlight the area’s celebrated farms and fisheries to incorporate distinct flavors throughout the year. For fall and winter, there are hearty dishes such as Maple-Brined Pork Rack with Apple and Leeks and Creamy Oyster Stew with Fennel. Dayboat Cod with Green Garlic Puree perfectly captures springtime, while summer brings the arrival of Sweet Corn, Bacon, and Crab Chowder and Hand-Dug Steamers with Bay Leaf and Thyme.
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Shroom
People are asking the question, “Now that I have it, what do I do with it?” Home cooks and chefs alike will need a book and an educated guide to walk them through the basics of cooking everything from portobellos and morels to chanterelles and the increasingly available, maitake, oyster, and beech mushrooms.
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Roast Figs, Sugar Snow
An irresistible collection of enticing and memorable cold-weather food.
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Mr. Wilkinson’s Spring and Summer Vegetables
For chef Matt Wilkinson, vegetables come first. He builds his dishes around vegetables that are in season, when they taste the best, are most affordable, and most readily available.
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Wild Sugar
This lyrical book tells the story of sugaring-why the sap can be harvested only in the Midwest, New York, New England, and southeastern Canada; how to gather it; and how to make syrup and candy and how to enjoy them.
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Home Canning and Preserving
Janet Cooper, who has spent a lifetime finessing the art of small-batch preserving, provides you with step-by-step instructions on how to put up some of your favorite canned and jarred goods.
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Apples
Illustrated with beautiful photographs and vintage botanical drawings, this cookbook also includes essays on topics ranging from making your own apple juice and heirloom apple varieties to kid-focused recipes and apple crafts.
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Franny’s
Alice Waters says it best in her foreword: “This book captures the beating heart of what makes Franny’s so beautiful: its simplicity, its ability to make the ordinary surprising, and–above all–its celebration of honest everyday cooking.”
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Dutch Oven Cookout
Tested by thousands of young campers and experienced Dutch oven cooks, this step-by-step book is proven to help you succeed. You’ll soon be wondering why you ever did it any other way!
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The Grilling Book
Whether you’ve been grilling for years or have never bought a bag of charcoal in your life, The Grilling Book is the only book you’ll need in your backyard this summer—or any summer.
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River Cottage Veg
A comprehensive collection of 200+ recipes that embrace vegetarian cuisine as the centerpiece of a meal, from the leading food authority behind the critically acclaimed River Cottage series.
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Home Made Summer
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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