Cooking

The focus of Olive Oil Baking is the whys and how-tos of substituting olive oil and other healthy oils and fats in favorite desserts and treats that typically use margarine and/or butter. These recipes also introduce other simple changes and options that make them healthier than traditional recipes and store-bought bakery goods. In every case, these changes preserve or improve on the familiar tastes, smells, and textures we have come to expect from a baker's kitchen.

• The basic tools and ingredients you need to get started
• How to create and refresh your own sourdough starter
• Delicious recipes for basic loaves, sourdough pizza, ciabatta, crumpets, and more
• A 7-day plan for the bread you don’t devour immediately

• Basic principles and methods of preserving
• Equipment and ingredients
you need to get started
• Best preserving agents to use: sugar, vinegar, alcohol, oil, and salt
• Over 80 stunning recipes from Green Tomato Chutney to Strawberry Gin Fizz

• How to season your food properly
• The role that sea salt plays in our health
• How to make your own sea salt

• The difference between hot and cold smoking
• Why brining is so important
• Simple methods using wood dust, rice and tea leaves
• How to make a cold smoker out of a cardboard box

From classic smoked salmon to hot smoked ice cream, smoked food has come a long way. And now you can try it at home.

It's time to start smoking again.

A "delicious" (Dorie Greenspan), "genial" (Kirkus Reviews), "very cool book about the intersections of food and history" (Michael Pollan)—as featured in the New York Times

"The complex political, historical, religious and social factors that shaped some of [France's] . . . most iconic dishes and culinary products are explored in a way that will make you rethink every sprinkling of fleur de sel."
—The New York Times Book Review

Acclaimed upon its hardcover publication as a "culinary treat for Francophiles" (Publishers Weekly), A Bite-Sized History of France is a thoroughly original book that explores the facts and legends of the most popular French foods and wines. Traversing the cuisines of France's most famous cities as well as its underexplored regions, the book is enriched by the "authors' friendly accessibility that makes these stories so memorable" (The New York Times Book Review). This innovative social history also explores the impact of war and imperialism, the age-old tension between tradition and innovation, and the enduring use of food to prop up social and political identities.

The origins of the most legendary French foods and wines—from Roquefort and cognac to croissants and Calvados, from absinthe and oysters to Camembert and champagne—also reveal the social and political trends that propelled France's rise upon the world stage. As told by a Franco-American couple (Stéphane is a cheesemonger, Jeni is an academic) this is an "impressive book that intertwines stories of gastronomy, culture, war, and revolution. . . . It's a roller coaster ride, and when you're done you'll wish you could come back for more" (The Christian Science Monitor).

SHORTLISTED FOR THE 2023 TASTE CANADA AWARD FOR CULINARY NARRATIVES

Featured on "The Sunday Magazine" on CBC Radio

Nearly every culture has a variation on the dumpling: histories, treatises, family legends, and recipes about the world’s favorite lump of carbs

​​​​If the world's cuisines share one common food, it might be the dumpling, a dish that can be found on every continent and in every culinary tradition, from Asia to Central Europe to Latin America. Originally from China, they evolved into ravioli, samosas, momos, gyozas, tamales, pierogies, matzo balls, wontons, empanadas, potato chops, and many more.

In this unique anthology, food writers, journalists, culinary historians, and musicians share histories of their culture’s version of the dumpling, family dumpling lore, interesting encounters with these little delights, and even recipes to unwrap the magic of the world's favorite dish.

With an introduction by Karon Liu. Illustrations by Meegan Lim.

Contributors include: Michal Stein, Christina Gonzales, Kristen Arnett, David Buchbinder, André Alexis, Miles Morrisseau, Angela Misri, Perry King, Sylvia Putz, Mekhala Chaubal, Arlene Chan, Chantal Braganza, Naomi Duguid, Eric Geringas, Matthew Murtagh-Wu, Monika Warzecha, Bev Katz Rosenbaum, Tatum Taylor Chaubal, Domenica Marchetti, Julie Van Rosendaal, Amy Rosen, Cheryl Thompson, Jennifer Jordan, Marie Campbell, Navneet Alang

No two curries are the same. This Curry asks why the dish is supposed to represent everything brown people eat, read, and do.

Curry is a dish that doesn't quite exist, but, as this wildly funny and sharp essay points out, a dish that doesn't properly exist can have infinite, equally authentic variations. By grappling with novels, recipes, travelogues, pop culture, and his own upbringing, Naben Ruthnum depicts how the distinctive taste of curry has often become maladroit shorthand for brown identity. With the sardonic wit of Gita Mehta's Karma Cola and the refined, obsessive palette of Bill Buford's Heat, Ruthnum sinks his teeth into the story of how the beloved flavor calcified into an aesthetic genre that limits the imaginations of writers, readers, and eaters. Following in the footsteps of Salman Rushdie's Imaginary Homelands, Curry cracks open anew the staid narrative of an authentically Indian diasporic experience.

GANADOR DEL PREMIO JAMES BEARD 2024

LA PLANTA DE AGAVE NUNCA ESTUVO DESTINADA A CONVERTIRSE EN UNA BEBIDA DESTILADA INSÍPIDA Y BARATA...

Todos los tequilas son mezcales. Todos los mezcales se elaboran a partir de agaves. Y cada botella de mezcal es el resultado extraordinario de colaboraciones entre emprendedores del agave, botánicos, destiladores, distribuidores de bebidas, bartenders y entusiastas. Este fascinante libro del reconocido etnobotánico Gary Paul Nabhan y el pionero restaurantero David Suro Piñera explora la conexión entre todos ellos.

La destilación del agave es parte ciencia y parte arte. Alma de agave muestra cómo los métodos tradicionales de producción de mezcal están inspirando a una nueva generación de entusiastas de los destilados del agave. Remontándose a una tradición ancestral, los autores comparten su experiencia para entender la historia detrás de una botella del emblemático destilado de México, e invitan al lector a un viaje apasionante por la arqueología, la botánica y hasta las consecuencias del cambio climático.

«Este libro es una auténtica celebración de cómo el respeto de una comunidad por su biodiversidad puede crear magia líquida».
—José Andrés

ENGLISH DESCRIPTION

WINNER OF THE JAMES BEARD AWARD 2024

THE AGAVE PLANT WAS NEVER MEANT TO BECOME A BLAND, CHEAP DISTILLED BEVERAGE...

All tequilas are mezcals. All mezcals are made from agaves. And every bottle of mezcal is the extraordinary result of collaborations between agave entrepreneurs, botanists, distillers, beverage distributors, bartenders, and enthusiasts. This fascinating book by renowned ethnobotanist Gary Paul Nabhan and pioneering restaurateur David Suro Piñera explores the connection among them all.

Agave distillation is part science and part art. Alma de agave shows how traditional mezcal production methods are inspiring a new generation of agave spirit enthusiasts. Reaching back to an ancestral tradition, the authors share their expertise to uncover the story behind a bottle of Mexico’s iconic distilled spirit, and invite readers on a thrilling journey through archaeology, botany, and even the consequences of climate change.

“This book is a true celebration of how a community’s respect for its biodiversity can create liquid magic.”
—José Andrés

The essential cookbook for Trinidad & Tobago is celebrating 20 years with this anniversary edition that features new recipes, photos and cultural notes about this unique Caribbean cuisine!

“As twenty years of successful publication has proven: the importance of this book cannot be overstated—for anyone claiming Trinidadian descent and for those non-Trinis who simply love our glorious culture.”

—Chef Chaz Brown (from the foreword)

“In Trinidad, the best compliment a cook can hope for is to be told he or she has ‘sweet hands.’ It means the person is so talented in the kitchen that anything he or she makes—from a sandwich to a seven-course meal—is like manna from the gods.”—from the Introduction

Inspired by memories of her father and her own experiences on the islands, Ramin Ganeshram invites readers to explore the cuisine of Trinidad & Tobago, where Indigenous, African, Indian, Chinese, Syrian, Spanish and British culinary influences come together in a unique blend.

This new 20th anniversary edition has been completely updated with an introduction to Trinidad’s rich, fascinating history; 180 user-friendly recipes; a detailed travel section for visitors; and numerous sidebars about ingredients, techniques and key aspects of Trini cuisine and culture.

Sample recipes:

• Accras
• Doubles
• Meat Patties
• Shark & Bake
• Tamarind Fish
• Mango Curry
• Buss-Up Shut
• Black Cake
• Stewed Oxtails
• Benne Seed Chutney

El gran libro de las especias, para conocer y descubrir una nueva dimensión gastronómica.

Añádeles chispa a tus comidas

En este imprescindible libro, Juliana Perpén nos embarca en un viaje por los rincones más exóticos del mundo, explorando las diferentes especias que se utilizan en la cocina diaria y en los platos más refinados del planeta. Con una pasión contagiosa y sin caer en recursos fáciles, aprenderás cómo las especias pueden convertir tus platos en algo diferente, interesante, sorprendente ¡y sublime!

Este libro es una invitación a descubrir un abanico de posibilidades que nos han dejado un legado gastronómico que todavía sigue muy vivo, un lenguaje universal que no deja de reinventarse, de encontrar nuevas formas de comunicación, de compartir una voz que nos alimenta y nos hace desear nuevas experiencias que llenen nuestro paladar con un alimento exquisito, acompañadas siempre con este repertorio mágico de especias que convertirá tus platos en obras sublimes cargadas de sabor.

Adéntrate en el rico mundo de las especias y descubre cómo un simple gesto puede cambiarlo todo. Si eres amante de la buena comida y quieres descubrir nuevos sabores y aromas, ¡déjate seducir por el sabor de las especias!

ENGLISH DESCRIPTION

The ultimate spice book—your gateway to a new culinary dimension.

Add a spark to your meals

In this essential guide, Juliana Perpén takes us on a journey through the world’s most exotic corners, exploring the spices used in everyday cooking and in the planet’s most refined dishes. With contagious passion and no shortcuts, you’ll learn how spices can transform your meals into something different, exciting, surprising—and sublime!

This book invites you to discover a wide range of possibilities rooted in a vibrant culinary legacy—a universal language that keeps evolving, finding new ways to communicate, to share a voice that nourishes us and awakens our desire for new experiences that delight the palate. All of it enhanced by this magical repertoire of spices that will turn your dishes into sublime creations bursting with flavor.

Step into the rich world of spices and discover how a simple gesture can change everything. If you love good food and want to explore new tastes and aromas, let yourself be seduced by the flavor of spices!

Make Your Meals the Best Part of Camping!

Put away the hot dogs and the sandwich meat. Your next campsite meal will be a culinary delight! Renowned cook, recipe developer, and author Julia Rutland has brought her sensational skills to the great outdoors. The result is a camper-friendly cookbook featuring:

• More than 100 tasty yet simple recipes for your campsite or cabin
• Full-color photographs revealing every savory option for campers, families, and foodies
• Time-saving and make-ahead tips for easy campsite cooking and cleanup!

After a bit of prep work at home, you’ll create mouthwatering dishes that are sure to please. Choose your favorites, and prepare to be delighted. You’ll wish every meal was cooked at a campfire.

Create sweet meals with this honey-themed cookbook, featuring 50 recipes complemented by full-color photographs of each dish.

Around the globe and dating back to ancient times, honey has been considered “liquid gold” for its uses as a sweetener and as medicine. It is an obvious choice as a food ingredient, and honey’s naturally antibacterial, anti-inflammatory properties make it ideal for incorporating in spa treatments. Honey is a cookbook by Julia Rutland that features 50 recipes—from drinks to desserts to entrees—for cooks who enjoy great flavor. The author is a professional writer, recipe developer, recipe tester, food stylist, and television/media demonstrator, so you can be certain that every dish is a crowd-pleaser! The book’s full-color photography adds to the enjoyment of cooking. Plus, tips about honey varieties and how to help pollinators, as well as honeycrafting ideas, add to the value of this wonderful cookbook. Julia further provides plenty of useful information on buying honey, using it as a replacement for granulated sugar, and more.

We love honey because it sweetens and enhances flavors naturally and it provides a natural energy boost. Add Honey to your cookbook collection, and put a little extra sweetness into your life.

The Cookbook That Captures the Flavor of This Powerful Fruit!

Abundant and delicious, the blueberry is as beneficial as it is juicy. This superfood ingredient is believed to help heart heath, bone strength, mental health, and more! With a flavor that ranges between tart and sweet, blueberries are perfect as a topping, in a blended drink, and on their own. Plus, their versatility goes far beyond the obvious. Blueberries is a cookbook by Julia Rutland that features 50 recipes to please any fruit lover. The author is a professional writer, recipe developer, recipe tester, food stylist, and television/media demonstrator, so you can be certain that every recipe is a crowd-pleaser! There a plenty of desserts, including Blueberry Cheesecake Bars, Blueberry-Buttermilk Pie, and other pies, cakes, cookies, ice cream, and bars. Starters—like Blueberry-Pecan Goat Cheese Ball and Blueberry, Lobster, and Corn Salad—are ideal for whetting an appetite, while the cookbook’s beverages, breads, and breakfast foods will become instant family favorites, relished time and again. The book’s full-color photography adds to the enjoyment of cooking. Growing tips and the fruit’s fascinating history make Blueberries even more useful.

People love blueberries because the flavor connects them to loved ones and special memories. It reminds them of family picnics, summers at the lake, and Grandma’s homemade pie. Add Blueberries to your cookbook collection, to start new traditions and bring back old favorites with this wonderful variety of dishes.

Maple syrup is one of nature’s sweetest treats. It reminds us of sitting at the table, savoring bite after bite of Mom’s fresh flapjacks. Maple Syrup features 40 tried-and-true recipes to please friends, neighbors, and the entire family. Create new memories that extend into every meal with this delicious favorite ingredient.

Inside You’ll Find

• 40 recipes—tested and tasted by the author, a professional food stylist
• Drinks, desserts, breads, meats, vegetables, and more
• Full-color photography from a professional food photographer
• BONUS: Do-it-yourself instructions for maple syruping

• Maple-Frosted Pumpkin Muffins
• Monte Cristo Breakfast Sandwiches
• Maple-Brined Pork Chops
• Maple-Bacon Brussels Sprouts
• Best Mashed Sweet Potatoes
• Maple Fruit Crisp
• Maple Mousse

Create wholesome meals with this mushroom-themed cookbook, featuring 50 recipes complemented by full-color photographs of each dish.

Sliced into salads, blended into sauces, or roasted to perfection, mushrooms are as versatile as they are delicious. These fungi bring savory richness to every bite, and they offer endless possibilities. Whether you prefer your mushrooms sauteed or grilled, you’ve undoubtedly enjoyed the earthy flavor that makes them so unique. Packed with nutrients, mushrooms are the perfect addition to any meal.

Mushrooms is a cookbook by Julia Rutland that features 50 recipes—from salads and soups to entrees. Designed for home cooks who want to explore the rich flavors and textures of edible mushrooms, this collection of recipes highlights the ease of working with commonly available varieties of the beloved ingredient. You’ll uncover ways to make mushrooms shine at breakfast, lunch, and dinner.

The author is a professional writer, recipe developer, recipe tester, food stylist, and television/media demonstrator, so you can be certain that every dish is a crowd-pleaser! Each recipe is thoughtfully crafted to be straightforward, ensuring that both novice and experienced cooks can enjoy success in the kitchen. Plus, an introduction to types of edible mushrooms, along with basic tips on cooking, help to ensure that you always prepare them just right. The book’s full-color photography and French flaps give the cookbook a touch of elegance, while its lay-flat binding allows for ease-of-use while cooking.

Inside you’ll find:

• 50 recipes—tested and tasted by the author, a professional food stylist
• Salads, sides, small dishes, entrees, and more
• Full-color photography from a professional food photographer
• BONUS: Introduction to mushroom types and mushroom nutrition

We love mushrooms because they remind us of foraging in the woods, of savoring hearty meals with loved ones, and of recipes passed down through generations. Add Mushrooms to your cookbook collection, and take your favorite dishes to the next level of flavorful goodness.

Create delectable desserts and other dishes with this strawberry-themed cookbook, featuring 50 recipes complemented by full-color photographs of each dish.

Strawberries rank among the world’s most popular fruits. Juicy and sweet yet slightly sour, they’re easy to grow and delicious to eat. They’re wonderful on their own and even better when paired with other flavors, such as chocolate or rhubarb. Strawberries is a cookbook by Corrine Kozlak that features 50 easy recipes geared for busy cooks who enjoy great tastes. The author is a professional writer, recipe developer, recipe tester, food stylist, and television/media demonstrator, so you can be certain that every recipe is a crowd-pleaser! The book’s full-color photography by Kevin Scott Ramos adds to the enjoyment of cooking. Plus, an entire section is devoted to helpful information like tips on growing, picking, and storing strawberries. Corrine further provides fascinating information on the history of strawberries and their nutritional value.

People love strawberries because they power some of our favorite dishes, from ice cream to pie. The warm fragrance of strawberries reminds us of abundance, freshness, and purity. Add Strawberries to your cookbook collection, and savor this wonderful variety of salads, drinks, desserts, and more.

The best recipes of Minnesota tradition!

Called casseroles in most parts of the country, the hot dish really does come in more varieties than noodles, tuna, and crushed potato chips. Discover:

• More than 200 delicious recipes by Theresa Millang and Karen Corbett to demonstrate how practical hot dishes can be
• Classic, ethnic, and even gourmet recipes for a multitude of different occasions, from baby showers to potlucks to brunch and more
• New and old recipes, including some that date back to the early 1900s
• New innovations in hot dish, including Cajun, Creole, Tex-Mex, Southern, and Chinese

Summer never tasted so good!

You love those peaceful, relaxing pontoon rides around the lake: the beautiful scenery, the smell of fresh air, the gentle breeze cooling you on a warm summer day. Make each memorable trip last even longer; bring along treats, drinks, or even your next meal. Pontoon Food by Jon and Erin Davis is a collection of delicious, fun, and family-tested recipes with a focus on dishes that are easy to tote and even easier to serve. Find the basic ingredients at even the smallest of grocery stores. Prepare your food in advance, paying special attention to the authors' serving tips and tricks. Then prepare for what's sure to be your best day on the lake. The book features

• 58 family-tested recipes specifically for enjoying on pontoons and other boats
• A focus on dishes that are easy to tote and even easier to serve
• Simple directions and ingredients that are easy to find at most grocery stores
• Serving tips and tricks—perfect for a day on the water

Simple Instructions and Superb Recipes from a Winemaking Legend

With local breweries and wineries popping up everywhere, learning how to make wine is on everyone’s “to do” list. Utilize the guidance of home-winemaking legend Jack B. Keller, Jr. In the 1990s, Jack started one of the first (if not the first) wine blogs on the internet. His expertise, along with that of wine chemistry guru Daniel Pambianchi, is shared with you in Home Winemaking. It takes a fun, practical, step-by-step approach to making your own wine.

The book begins with an introduction to winemaking, including basic principles, equipment needed, and exactly what to do. After the fundamentals are covered, you’re given a variety of tested, proven, delicious recipes. More than just grape wines, you’ll learn how to make wine out of everything from juices and concentrates to foraged ingredients such as berries and roots. There are even recipes that utilize dandelions and other unexpected ingredients. With 65 options, you can expand your winemaking season indefinitely!

Jack’s simple approach to the subject is perfect for beginners, but winemakers of every skill level will appreciate the wealth of information. So get this essential winemaking book, and get started. You’ll be sipping to your success in no time.

The Cookbook for Enjoying Summer’s Quintessential Food

Easy to grow and delicious to eat, tomatoes can be enjoyed raw and are commonly cooked in recipes. Ranging from the size of a grape to that of a softball, tomatoes provide a sweet, tangy flavor, perfect for salads, appetizers, beverages, pasta, and more. Tomatoes is a cookbook by Julia Rutland that features 50 easy recipes geared for busy cooks who enjoy great flavor. The author is a professional writer, recipe developer, recipe tester, food stylist, and television/media demonstrator, so you can be certain that every recipe is a crowd-pleaser! The book’s full-color photography adds to the enjoyment of cooking. Plus, an entire chapter is devoted to growing tomatoes in your own plot or container garden—with expert tips from a master gardener. Julia further provides plenty of useful information on buying tomatoes and a rundown of the different types available.

People love tomatoes because they flavor so many of our favorite dishes: pizza, salsa, spaghetti, BLTs—and, of course, the Bloody Mary. Add Tomatoes to your cookbook collection, and savor this wonderful variety of delectable dishes.

The Cookbook That Celebrates the Crisp, Colorful, Healthy Fruit

Easy to grow, abundant, and delicious, the apple is America’s favorite fruit. It has a slightly sour and bitter taste that’s overpowered by juicy sweetness—and it is enjoyed daily in homes across the country. Apples is a cookbook by Julia Rutland that features 50 great recipes. The author is a professional writer, recipe developer, recipe tester, food stylist, and television/media demonstrator, so you can be certain that every recipe will become an instant family favorite. The book’s full-color photography adds to the enjoyment of cooking. And when your backyard is filled with more than you can eat, you’ll find simple and delicious ways to preserve those fresh bounties.

Inside You’ll Find

• 50 recipes—tested and tasted by the author, a professional food stylist
• Main dishes, drinks, salads, breads, desserts, and more
• Full-color photography from a professional food photographer
• Growing tips and the food’s fascinating history

We love apples because the flavor connects us to loved ones and special memories. It reminds us of climbing trees, family picnics, and Grandma’s homemade pie. Add Apples to your cookbook collection, and savor this wonderful variety of delicious dishes. Enjoy Apple Cheddar Biscuits, Chicken-Apple Breakfast Sausage, Vanilla Blush Applesauce, Apple-Cheddar Beer Soup, Apple-Stuffed Pork Loin, Apple Butter Meatballs, Sweet Apple Rice Pudding, Baked Apple Clafouti, and more!

The Cookbook That Captures the Taste of Summer

An unusual yet surprisingly common perennial, rhubarb is as versatile as it is iconic. With a subtle yet distinct tart, earthy flavor, it’s perfect as a sauce, in a drink, and, of course, baked in a pie. Rhubarb is a cookbook by food stylist Corrine Kozlak that features 50 tried & true recipes to please friends, neighbors, and the entire family. The author has compared, tested, and tasted every recipe, while professional food photographer Kevin Scott Ramos has beautifully photographed each dish. Classic desserts, smoothies, salads, and even main dishes, the options presented here will become instant favorites, enjoyed time and again. Growing tips and the food’s fascinating history make this cookbook even more useful.

People love rhubarb because it connects them to the past and to the future. It reminds them of summers long ago, and it is a predictable, dependable plant that promises to return. Add Rhubarb to your cookbook collection, and savor this wonderful variety of delicious options. The softcover with flaps adds to the elegance of this collectible title.

Get this collection of more than 450 Depression Era recipes, with nostalgic photos, illustrations and comments.

Learn about the Depression Era, how Grandma cooked, and enjoy simple, basic cooking!

• A collection of over 450 recipes from the Depression Era
• “Back-to-the-Basics” recipes use ingredients common to most kitchens
• Includes household hints, weights and measures, a spice guide and even some period poetry
• Brief descriptions of positive aspects of life during the ’30s are noted throughout the cookbook
• Written in a light style; nicely illustrated

Create wholesome meals with this egg-themed cookbook, featuring 50 recipes complemented by full-color photographs of each dish.

Whether you prefer your eggs fried or scrambled, boiled or poached, you’ve undoubtedly enjoyed the distinguishable taste of the yolk paired with the whites’ mild flavor. Packed with protein, eggs are the perfect breakfast food—yet we can make them an integral part of every meal.

Eggs is a cookbook by Julia Rutland that features 50 recipes—from beverages and breads to soups and entrees—for cooks who enjoy great flavor. The author is a professional writer, recipe developer, recipe tester, food stylist, and television/media demonstrator, so you can be certain that every dish is a crowd-pleaser! The book’s full-color photography adds to the enjoyment of cooking. Plus, an introduction to the types of eggs along with basic tips on cooking eggs help to ensure that you always prepare them just right.

Inside you’ll find:

• 50 recipes—tested and tasted by the author, a professional food stylist
• Breakfast, breads, entrees, sides, and more
• Full-color photography from a professional food photographer
• BONUS: Introduction to egg types and basic tips for cooking eggs

We love eggs because they remind us of eating around the table with family, of baking with parents and grandparents. Add Eggs to your cookbook collection, and take your egg-based dishes to the next level of flavorful goodness.

Celebrate the change of seasons while enjoying foods that are perfect for the cabin setting with The Seasonal Cabin Cookbook by Teresa Marrone!

Added features:

• Organized by season with a special topic for each
• All recipes tested by the author
• Designed to be prepared with a minimum of fuss in a kitchen that may lack some conveniences
• Recipes use ingredients that are easy to find, even at a small-town grocery
• Includes a host of recipes for breakfast, light meals, appetizers, side dishes, desserts, and more
• Learn how to make your own variations on classic dishes such as potato salad, cobblers, wraps, and more
• Includes recipes kids will enjoy such as play-dough, cinnamon ornaments, ice cream in a coffee can, and more

Kick back, enjoy the sunset, and be in tune with the seasons.

Make Campfire Cooking Even More Fun and Delicious

If you’ve ever camped, cooked over a fire, or eaten at your local fair, then you know that food is best served on a stick! Julia Rutland’s On a Stick Cookbook features 50 recipes to please any fan of flamed foods. The author is a professional writer, recipe developer, recipe tester, food stylist, and television/media demonstrator, so you can be certain that every recipe is a crowd-pleaser. Enjoy desserts like Grilled Strawberry Shortcake Kebabs, entrees like Meatball Sub on a Stick, appetizers like Canadian Bacon-Wrapped Shrimp, and breakfasts like Sausage-and-Gravy Biscuit Cups. With this simple and quirky cookbook as your guide, you’ll gather family and friends around the fire and have as much fun preparing the meal as you will eating it! On a Stick Cookbook is exactly what you need to turn your next camping trip or backyard barbecue into a festival of fun. Plus, it’s low price makes it easy to send your guests home with a copy of their own.

Keep That Fresh-from-the-Garden Flavor at Your Table

Easy to grow and often abundant, squashes are a garden delight. Don’t just drop them off at your neighbor’s front door. Squash is a cookbook by Julia Rutland that features 50 easy recipes for busy cooks who enjoy great flavor. The author is a professional writer, recipe developer, recipe tester, and television/media demonstrator, so you can be certain that every recipe is a crowd-pleaser! And when your gardens are filled with more than you can eat, you’ll find simple and delicious ways to preserve those fresh bounties.

Book Features

• 50 recipes—tested and tasted by the author, an expert food stylist
• Desserts, breakfasts, breads, soups, and main dishes
• Full-color photography from a professional food photographer
• Tips on buying, cooking, cutting, and preserving squash

People love squashes because the flavor connects them to holidays, special occasions, and shared family dinners. Add Squash to your cookbook collection, and savor this wonderful variety of delicious recipes. It features the most popular types of summer and winter squashes: zucchini, yellow, butternut, pumpkin, acorn, spaghetti, and more. These dishes are sure to become instant family favorites.

Whether it’s a cabin in the woods, a cottage beside a lake, a popular resort, or a relaxing weekend at home, you want an escape from your busy life. Slow down and relax. Take in the beautiful surroundings. Simplify mealtime, and create more opportunity to enjoy life. North Country Cabin Cooking is a carefully crafted selection of recipes that are simple and delicious!

Inside You’ll Find:

• 275 savory, convenient recipes
• Make-ahead meals that minimize cooking time
• Enticing appetizers, salads, soups, and sandwiches
• Scrumptious main dishes, snacks, and desserts.

Make life a little easier with these weekend and vacation meals!

El desayuno en todas sus versiones: un maravilloso libro ilustrado para saborear con los sentidos.

Con un diseño cuidado hasta el mínimo detalle, Mañanitas es un libro de cocina en el que la gastrónoma Claudia Polo y la ilustradora Blasina Rocher combinan sus dos grandes pasiones: la comida y el arte.

@soulinthekitchen, fundadora de este exitoso proyecto en redes, y @blasinarocher, talentosa ilustradora y pintora, nos presentan un libro objeto que ofrece recetas y rituales que nos acercan al fascinante universo matutino, explorando cómo despertamos y comenzamos el día. Nos invita a disfrutar de lo que comemos y a reflexionar sobre cómo lo hacemos.

Repleto de recetas accesibles para cualquier cocinero, este libro nos inspira más allá de la cocina.

ENGLISH DESCRIPTION

Breakfast in all its forms: a wonderful illustrated book to savor with all the senses.

With a design meticulously crafted down to the smallest detail, Mañanitas is a cookbook where gastronomer Claudia Polo and illustrator Blasina Rocher seamlessly blend their two great passions: food and art.

@soulinthekitchen, founder of this successful social media project, and @blasinarocher, a talented illustrator and painter, present a unique book that offers recipes and rituals that bring us closer to the fascinating morning universe, exploring how we wake up and start the day. It encourages us to enjoy what we eat and to reflect on how we do it.

Filled with accessible recipes for any cook, this book inspires beyond the kitchen.

Pizza lovers and grill masters, get ready for a game-changer! Pizza on the Grill by Bob Blumer is packed with over 100 fire-roasted recipes that will revolutionize your pizza-making experience.

Whether you’re using gas or charcoal, this expanded edition brings the bold flavors of wood-oven pizza straight to your grill, complete with step-by-step instructions for both traditional and gluten-free dough.

Perfect for pizza fans and grilling enthusiasts alike, Pizza on the Grill ensures you’ll serve up delicious, crispy pies with ease. Fire up your grill and get ready for a pizza party that’s out of this world!

Key Features:

• Expanded Edition: Includes a brand-new gluten-free dough recipe, making this book perfect for anyone with dietary restrictions.
• 100+ Creative Recipes: From classic All-American Pepperoni Pizza to indulgent Kung Pao Cashew Chicken Pizza, this collection offers endless inspiration.
• Dessert and Brunch Pizzas: Surprise your guests with unique options like Caramelized Pear and Roasted Walnut Pizza or Artichoke Benedict Pizza.
• Tips and Pairings: Discover wine and beverage pairings, plus easy side dishes and appetizers to round out your meal.
• For Every Occasion: Whether it’s dinner, brunch, or dessert, you’ll find pizza recipes to satisfy any craving.

Renu’s Recipes: Delicious and Diabetic-Friendly Dishes
Discover a culinary journey where health meets indulgence with Renu’s Recipes. This all-in-one cookbook is your gateway to diabetic-friendly cuisine that doesn’t compromise on flavour or simplicity. Perfect for home cooks of all levels, this book curates a diverse selection of easy-to-make dishes from various global cuisines.
Key Features:
Diabetic-Friendly: Savour delectable dishes designed to meet the dietary needs of persons with diabetes, packed with flavours they crave but thought they couldn’t have.
Comprehensive and Accessible: From breakfast to desserts, including mains, sides, salads, snacks and special categories such as recipes for grandchildren.
Learn and Explore: Master diverse cooking techniques such as baking, steaming and stir-frying. Discover a variety of herbs and enjoy wholesome salads that make every meal nutritious.
Benefits:
Unlock the joy of cooking with recipes that are both healthy and enticing. Renu’s Recipes empowers you to bring the richness of home-made meals to your table, ensuring every bite is as nourishing as it is delicious.
Why Choose Renu’s Recipes?
This cookbook is your go-to resource for achieving culinary excellence while prioritising health. Whether you are managing diabetes or simply embracing a healthier lifestyle, Renu Sood’s expertly crafted recipes promise to elevate your cooking experience.
Join Renu Sood on a journey of flavour and wellness. Embrace wholesome cuisine and enjoy the satisfaction of home-made goodness with every meal.

Cooking for one just got a whole lot easier—and tastier! Mug Meals: Delicious Microwave Recipes presents 125 incredibly flavorful, no-hassle, single-serving recipes that can be whipped up in minutes with just a few fresh ingredients.

Perfect for busy families, teens on the go, college students, singles, and seniors, this cookbook is your ultimate answer to the age-old question: “What can I make, fast?”

Transform your mealtime with Mug Meals—where convenience meets flavor in a mug. Grab your favorite mug, and get ready to impress yourself with delicious, homemade meals in no time!

Key Features:

• Satisfying Recipes: Enjoy simple, yet delicious meals made specifically for one, ensuring you never have leftovers or waste ingredients.

• Say Goodbye to Frozen Meals: With these easy recipes, you’ll never have to settle for watery frozen dinners or costly take-out again.

• Handy Pantry Supply List: Stay organized and stocked with the essentials, so you’re always ready to create a quick mug meal.

• Visual Inspiration: The book includes 40 vibrant photographs of mouthwatering mug meals that will inspire you to get cooking!

• Microwave Mastery: Discover the secret weapon of your kitchen! This guide includes a straightforward microwave basics section that demystifies microwave cooking, helping you unleash its full potential beyond just heating leftovers.

When visitors travel to Pennsylvania Dutch Country, they are encouraged to consume the local culture by way of "regional specialties" such as cream-filled whoopie pies and deep-fried fritters of every variety. Yet many of the dishes and confections visitors have come to expect from the region did not emerge from Pennsylvania Dutch culture but from expectations fabricated by local-color novels or the tourist industry. At the same time, other less celebrated (and rather more delicious) dishes, such as sauerkraut and stuffed pork stomach, have been enjoyed in Pennsylvania Dutch homes across various localities and economic strata for decades.

Celebrated food historian and cookbook writer William Woys Weaver delves deeply into the history of Pennsylvania Dutch cuisine to sort fact from fiction in the foodlore of this culture. Through interviews with contemporary Pennsylvania Dutch cooks and extensive research into cookbooks and archives, As American as Shoofly Pie offers a comprehensive and counterintuitive cultural history of Pennsylvania Dutch cuisine, its roots and regional characteristics, its communities and class divisions, and, above all, its evolution into a uniquely American style of cookery. Weaver traces the origins of Pennsylvania Dutch cuisine as far back as the first German settlements in America and follows them forward as New Dutch Cuisine continues to evolve and respond to contemporary food concerns. His detailed and affectionate chapters present a rich and diverse portrait of a living culinary practice—widely varied among different religious sects and localized communities, rich and poor, rural and urban—that complicates common notions of authenticity.

Because there's no better way to understand food culture than to practice it, As American as Shoofly Pie's cultural history is accompanied by dozens of recipes, drawn from exacting research, kitchen-tested, and adapted to modern cooking conventions. From soup to Schnitz, these dishes lay the table with a multitude of regional tastes and stories.

Hockt eich hie mit uns, un esst eich satt—Sit down with us and eat yourselves full!

Celebrate the art of home canning with recipes that have stood the test of time and competition. Blue Ribbon Canning brings you 139 of the best canning recipes from state fairs across the nation, all of which have earned top honors.

Whether you’re a seasoned canner or a beginner, this book offers a treasure trove of methods and techniques to help you preserve your favorite fruits, vegetables, and more with confidence.

If you're looking to preserve the bounty of your garden or master traditional canning techniques, Blue Ribbon Canning is your guide to creating homemade, shelf-stable treasures that stand out in any competition.

Key Features:

• Award-Winning Recipes: Nearly 139 prize-winning canning recipes, each with tips and tricks straight from the champions of state fairs.
• Comprehensive Techniques: Learn everything from water bath processing and pressure canning to safety protocols and proper storage.
• Inspiring Stories: Discover the personal stories behind the winners and their connection to canning traditions.
• Beautifully Illustrated: Full-color photographs showcase the mouthwatering results of each recipe, inspiring you to create your own blue ribbon-worthy preserves.

Food Styling Charcuterie Boards Just Became More Elegant!

"The pictures are beautiful, recipes are clear (and delicious), and provides so many insider tips! Can’t say enough good things and so glad I bought it. I even gifted some to my friends for the holidays! —Amazon review

#1 New Release in Tablesetting & Cooking and Holiday Cooking

Learn the art of food styling with olives, grapes, cheese, jam, crackers, nuts and other treats with Melissa Francis’ charcuterie board recipe book Boards and Bites.

Be the hostess with the mostest! Learn the secrets of great food styling to elevate your charcuterie board creations. Boards and Bites is the perfect book for novice and experienced board creators alike. With accessible recipes and instructions, Melissa Francis shows readers how to create memorable spreads for every holiday party or festive occasion. 

Beautiful charcuterie spreads all in one place! Display your wine, fruits, nuts, jam, cheese, and bread in the most pleasing way. Boards and Bites is full of accessible recipes, board building basics, and food styling techniques. Get the behind-the-scenes story of how and why Francis creates her lovely charcuterie boards while you create your own divine bites with this charcuterie board recipe book. 

Inside, you’ll find:

• Food styling techniques that will highlight you as the hostess of the year
• Step by step instructions on how to create beautiful charcuterie spreads 
• Beautifully curated images of charcuterie boards with olives, grapes, cheese, and many other delicious treats

If you enjoyed books like Charcuterie Board Cookbook, Everyday Entertaining, or Beautiful Boards, your next read should be Boards and Bites.