Kitchen Books

 “Alice Zaslavsky is a force of nature!” —Nigella Lawson

The only book you’ll ever need on vegetables, with a kaleidoscope of 150+ colorful, innovative recipes for meals of all kinds. 

 Food writer Alice Zaslavsky has written the definitive guide for everyone—from vegan to carnivore—who is ready to open their kitchen to a world of vegetable possibilities. More than 450 pages detail how to handle any vegetable you might pick up at the farmers’ market or store—including a rainbow of more than 150 recipes that put vegetables at the center of the plate. 

Uniquely organized by color, this book is filled with countless flavor combinations, rule-of-thumb methods to buy, store, and cook vegetables, recipe shortcuts and tips, and wisdom from more than 50 of the world’s top chefs. In Praise of Veg will help beginners and avid cooks alike turn daily vegetables into easy and delicious meals. This is veg, but not as you know it . . . yet!

 Enjoy more than 65 recipes for platters and boards, including dinner-worthy spreads, appetizers, breakfast, snacks, and more inspiration for anytime-eating.

 Boards and Spreads presents more than sixty-five recipes for beautiful, delicious boards and epic spreads for sharing-friendly meals, from breakfast through dinner.  Whether you’re looking for a snackable spread or grazing board to serve when having people over, searching for the perfect food to share for an outdoor get-together, or simply looking for easy-to-make recipes that you can throw together on a whim, Boards and Spreads is full of ideas for turning everyday ingredients into festive, low-effort meals. 

 100 of Food52’s simplest, most rule-breaking recipes yet to help beginners and other time-strapped cooks build confidence in the kitchen, from the IACP Award-winning, New York Times bestselling Genius series. 

 There’s no better way to learn how to make great food than to stand at the elbow of a skilled cook, ask questions, and watch their every move. In Simply Genius, Food52 founding editor and Genius Recipes columnist Kristen Miglore gives you access to genius cooks like Samin Nosrat (Buttermilk-Marinated Roast Chicken), Dr. Jessica B. Harris (Mayonnaise d’Avocat), Yotam Ottolenghi and Sami Tamimi (Roasted Butternut Squash & Red Onion with Tahini & Za’atar) and more, as they share their brilliant cooking tips through a collection of essential recipes. 

 Miglore packs the book with helpful visuals, illustrated step-by-step diagrams to show you smarter ways to prep, and myth-busting truths that make cooking so much more welcoming.

Vegan BBQ showcases 70 simple, summery recipes to cook on your barbecue, as well as delicious sides, dips and snacks to brighten up any alfresco event. 

From Katsu burgers with wasabi mayo, Buttered Hassleback squash, and Sizzling fajitas, to Brown sugar baked beans, BBQ patatas bravas or Kiwi and avocado salsa, the recipes are easy to follow, using seasonal and readily available ingredients - proving that you don't have to grill meat to enjoy a barbecue!

Plus, you'll learn how to get the most out of your ingredients, how to host the perfect plant-based barbecue with friends and what essential kit you'll need (including advice on small barbecue set-ups for balconies or bijou gardens). With tips throughout from an expert author, Vegan BBQ will build your confidence on the grill, keep you fed all summer long and prove that vegan barbecuing is easy, with fun and vibrant recipes that everyone will love.

125 easy one-pot meals that reveal the world of flavorful possibilities inside a simple skillet—America's most common cooking tool—from the James Beard Award-winning team at Milk Street.From a wok to a clay pot, every cuisine has a ubiquitous pot or pan that can cook just about anything. In the United States, the most common pan is a simple 12-inch skillet. Here you’ll find 125 recipes that will transform and expand the way you use this versatile piece of cookware.

To liberate the skillet from commonplace fare, we share what we’ve learned from our travels and from cooks in more than 35 countries. We drew inspiration from the East African islands of Mauritius and Réunion for Shrimp Rougaille, based on a Creole tomato sauce that reflects European and Indian influences. And in India, a wok-like vessel called a kadai or karahi is common. We use a skillet instead to make Chicken Curry with Tomatoes and Bell Peppers.

The skillet also is a good choice for the stir-fried Sichuan classic Spicy Glass Noodles with Ground Pork, fragrant Vietnamese-Style Lemon Grass Tofu, and Mexican-Style Cauliflower Rice. You can even use it to make Three-Cheese Pasta, Skillet-Roasted Peruvian-style Chicken, and Pizza with Fennel Salami and Red Onion.

To make it easy to find the recipe you need, we organized chapters by cooking times (an hour or less, 45 minutes, and under 30 minutes) as well as sections for side dishes, pastas, grains, stir-fries, pan roasts, and skillet-griddled sandwiches. And because the cooking is limited to one pan, the techniques are straightforward and the clean-up is easy.

Great cooking is rarely about which pan you put on your stove. It’s about what you put inside it. Push those limits, and find a new world in your kitchen.

ISBN-13:9780316387361 

Publisher: Little, Brown and Company

Publication date:04/26/2022

Pages: 304

Product dimensions:8.80(w) x 10.85(h) x 1.10(d)

Freshen up the table with bright and beautiful salads.

Salads are so versatile: healthy and inexpensive meals that can be thrown together using endless combinations of ingredients and a little creativity. Dressed up or pared back, a salad can be as simple as tossing a few green leaves in a bowl or served as a main meal packed with vegetables, grains, or your choice of protein.
 

This cookbook is filled with light, everyday meals for all occasions, with dressings to mix and match, ideas for toppings, and simple breads and crackers to make from scratch. Filled with beautiful photography and suggestions to make each dish your own, Salad is a book about so much more than the humble lettuce.

About The Author

Janneke Philippi is a cookbook author, food stylist who writes recipes for many magazines. She has a monthly column in the popular Dutch food magazine Delicious. 

ABOUT THE LOVE AND LEMONS COOKBOOK

Sometimes all you need is a little spark of inspiration to change up your regular cooking routine. The Love & Lemons Cookbook features more than one hundred simple recipes that help you turn your farmers market finds into delicious meals. 
 

The beloved Love & Lemons blog has attracted buzz from everyone from bestselling author Heidi Swanson to Saveur Magazine, who awarded the blog Best Cooking Blog of 2014. 
 

Organized by ingredient, The Love & Lemons Cookbook teaches readers how to make beautiful food with what’s on hand, whether it’s a bunch of rainbow-colored heirloom carrots from the farmers market or a four-pound cauliflower that just shows up in a CSA box. The book also features resources to show readers how to stock their pantry, gluten-free and vegan options for many of the recipes, as well as ideas on mixing and matching ingredients, so that readers always have something new to try.

Stunningly designed and efficiently organized, The Love & Lemons Cookbook is a resource that you will use again and again.
 

More than 120 all-new, soul-satisfying recipes with a focus on feeling good from the New York Times bestselling author of Half Baked Harvest Super Simple.

Balanced. Bold. Beautiful.

The millions of fans of the Half Baked Harvest blog and bestselling books have fallen in love with Tieghan Gerard’s recipes for their wholesome decadence, non-fussy approach, and smart twists on comforting favorites. Written and photographed in the stunning mountains of Colorado, inspired by her big, unique family, and focused on what you’ll want to eat day-in-day-out, Half Baked Harvest Every Day delivers all-new recipes that will feed your body and soul.

For Tieghan, feel-good-food isn’t about restrictive eating. It’s about enjoying real food with lots of flavor and the satisfaction of sharing it with those you love. Finding balance is about giving your body and your cravings what they need . . . whether that’s a light, vegetable-packed dish, or a big ole’ plate of something comforting.

In this collection, there are plenty of plant-forward dishes like Chipotle Cheddar Corn Chowder and Spinach and Pesto-Stuffed Butternut Squash. Tieghan also shares flavor-packed family favorites like Pizza Pasta with Crispy Pepperoni Breadcrumbs, Crispy Carnitas Taquitos, and Spicy Pretzel Chicken Fingers. And to keep a smile on everyone’s face, you’ll find luscious desserts like Chocolate Olive Oil Cake and a Candied Lemon Tart, made with a focus on wholesome, less refined ingredients. 

ABOUT MALIBU FARM COOKBOOK

From the beloved restaurant, a cookbook featuring more than 100 recipes that celebrates fresh produce, meals for sharing, and the beauty of coastal California. 

Situated at the end of the pier, Malibu Farm is beloved for its spectacular Pacific Ocean views, the freshly sourced ingredients on its ever-changing menu, and its warm vibe. Chef-owner Helene Henderson opened the space after the once-intimate dinners she hosted on the grounds of her home grew too large.

Now, in Malibu Farm Cookbook, she invites you honor the shoreline and mountains of Southern California with dishes like Ricotta and Pea Frittata, Butterfly Beef Tenderloin with Horseradish, Seared Fava Beans, and Grilled Chocolate Cake with Caramel Sauce. Helene captures the spirit of her own farm with recipes using the morning’s fresh eggs, the catch of the day, the luscious vegetables that grow all around, honey harvested steps from where it’s enjoyed, and olive oil straight from her grove. Punctuated with luscious, vibrant photography, Malibu Farm Cookbook is a stunning sensory experience that transports you right to the edge of the Pacific.
 

 Delicious and beautiful recipes from Martha Stewart’s personal salad chef and the self-proclaimed “Bob Ross of salads.”

Offering more than 100 inspired recipes, recipe developer and food stylist Jess Damuck shares her passion for making truly delicious salads. Salad Freak encourages readers to discover and embrace their own salad obsessions. With the right recipes, you will want to eat salad for every meal and never get bored. By playfully combining color, texture, shape, and, of course, flavor, Damuck demonstrates how a little extra effort in the kitchen can be meditative, delicious, and fun.  

 Bowls are the new plates, featuring flavorsome combinations of nutritious grains, proteins, vegetables, a sauce, and something crunchy. It's a casual, comforting, satisfying way to eat lunch or dinner, and a delicious way to serve up healthy superfoods and probiotics. 

What makes Bowls! different is that it offers a comprehensive strategy for tackling this fun new way to eat, including 26 full recipes perfect for bowls plus 90 recipes for mix-and-match components. And it leads with visual inspiration in the form of a photographic matrix of ideas, making this handy volume an ideal go-to for weeknight cooks and healthy eaters. 

 When you need a quick, brain-powering meal or a delicious way to repair and relax, blend up one of these 40 nutrient-rich smoothies to boost your day. 

There’s nothing easier than whipping up a delicious smoothie. It’s a foolproof way to get the vital nutrients your body needs in a drinkable, no-fuss meal.

This colorful book takes a casual approach to smoothies—there’s no need to buy supplements, powders, or mixes. Every smoothie recipe in this book relies on the magical flavors and health benefits of ingredients you can find in any grocery store or specialty market.

From perfect breakfast boosts to relaxing tropical blends, post-workout cooling drinks, and treat-yourself desserts without the guilt, there are endless ways to sip your way to feeling good. Each recipe has a little badge that notes its main benefit: Digestion, Relax, Energy, Immunity, and more.

You’ll also find a handy guide to the main ingredients found in this collection so you can build up your blending skills and imagine up your own drinks. 

 Big flavors come in small bites.

With Small Bites, hosts for all occasions can prepare easy appetizers that will impress and delight any crowd. You can choose from more than 75 savory recipes for finger foods, skewers and picks, and sandwiches and sliders. Whether hosting a sophisticated soirée or a game-day gathering, nibbles are a necessity!

Give Mini Asian Lettuce Wraps or Beef Oscar Tartlets a try for finger foods, or for skewers and picks, whip up a Greek Salad on a Stick or Prosciutto-Wrapped Pears with Watercress and Brie. If little sandwiches or sliders are on the menu, Mini Muffuletta Sandwiches or Avocado Toasts with Balsamic Glaze and Cherry Tomatoes will fill the bill. You can't go wrong with any of the recipes in this book.

Eliza Cross is an award-winning writer and the author of 14 books, including 101 Things to Do with Bacon and Pumpkin It Up! She develops recipes and styles cuisine for corporate and print media and blogs about food, gardening, and sustainable living at happysimpleliving.com. She lives with her family in Centennial, Colorado. 

Yummy bowls of fix-in-a-jiff blends go with crudités, breads, crackers, chips, and more.

When you’re serving party nibbles, there’s always room for another appetizer. Whip up some Pumpkin Pepita Hummus to add a dash of color and flavor to a harvest-themed gathering, or put out a bowl of Cheesy Pub Dip to get those football fans cheering. These dips can even add a zesty twist to your next meal: try Watermelon Cucumber Salsa as a topping for salad on a hot summer day, or drop a scoop of Cilantro Peanut Pesto into your stir-fry to take it to the next level. These flavorful recipes require little to no cooking and will delight any palate.

James Bradford is a chef in northern Utah. He specializes in the creative preparation of local ingredients. 

 100 recipes to take you from dawn to dusk

You'll be spoilt for choice with this eclectic collection of 100 recipes that make the most of the versatility of eggs.  

 There's no doubt about it; we love our eggs! They form a major part of our daily diets, whether eaten as a high-protein breakfast or brunch, whipped up into a nourishing lunch and dinner, or even transformed into delicious desserts and bakes. 

This book begins with a guide to basic egg cookery; you'll learn to boil, poach, fry, scramble, coddle and bake your eggs, as well as a few classic skills for separating and whisking yolks and whites. Once you've mastered these basics, delicious recipes to try include everyday plates like a Steak & Egg Brunch Skillet or Spanish Omelette, to the more adventurous Korean Bibimbap or Turkish Menemen. 

Sweet treats include everything from Baked Alaska to Sponge Cake and finally things really get interesting with protein smoothies and even foamy egg-white cocktails! 

Delicious dishes and simple switches for a plant-based lifestyle

Start your vegan journey the right way by going back to basics with Leah Vanderveldt's recipes for plant-based essentials and more.

Choosing to eat a plant-based diet can be good for your health and good for the planet, but many people dive straight in without proper understanding of how to get a nutritionally balanced diet when they suddenly stop eating animal products. 

Enter First-time Vegan; this book features essential information on how to ensure your plant-based diet ticks all the right nutritional boxes. Learn how to make the daily essentials you can’t live without: from dairy-free milks to plant-based condiments, these things can be costly to buy readymade and/or full of additives you don’t need. 

Finally, master the easy recipes for breakfast, lunch, dinner and snacks that will underpin your vegan diet and allow it to be sustainable and enjoyable. Be well-informed, save money, keep healthy and go out there and live your best vegan life, with First-time Vegan. 

The first ever diet plan utilizing the Hungry Girl philosophy and recipes from the New York Times bestselling phenomenon 

The #1 New York Times bestselling author of the Hungry Girl cookbooks now delivers the first-ever meal plan based on the concepts that have satisfied millions: The Hungry Girl Diet! Lisa Lillien has taken her famous super-sizing techniques, diet philosophies, and delicious recipes, and she's put them into a foolproof four-week jump-start plan to help you lose weight effortlessly. Approved by a registered dietitian, this program is not only completely satisfying but also entirely effective. The Hungry Girl Diet has...

*A detailed four-week program to help you jump start your weight loss the Hungry Girl way

*Over 50 easy recipes for delicious super-sized meals and snacks, including HG classics like growing oatmeal bowls, oversized egg mugs, ginormous salads, and foil packs

*Magical food ideas that help keep you feeling full all day

*Tips & tricks for avoiding diet derailment, including Lisa's personal strategies for weight management

*Helpful hints & how-tos for grocery shopping and dining out

*Foods that give you the biggest bang for your calorie buck

*Smart swaps for fattening foods you crave

*Easy meals that anyone can make

*And SO much more!

With an emphasis on lean protein, low-fat dairy, fresh fruits 'n veggies, and GIGANTIC portions, this diet gives you everything you love about Hungry Girl in one nutritious and delicious weight-loss plan! 

A rich, transportive guide to the world of Japanese cocktails from acclaimed bartender Julia Momosé of Kumiko

With its studious devotion to tradition, craftsmanship, and hospitality, Japanese cocktail culture is an art form treated with reverence. In this essential guide, Japanese American bartender Julia Momosé of Kumiko and Kikkō in Chicago takes us on a journey into this realm. She educates and inspires while breaking down master techniques and delving into the soul of the culture: the traditions and philosophy, the tools and the spirits—and the complex layering of these elements that makes this approach so significant.
 

The recipes are inspired by the twenty-four micro-seasons that define the flow of life in Japan. Enter a world where the spiced woodsy cocktail called Autumn’s Jacket evokes the smoldering burn of smoking rice fields in fall, and where the Delicate Refusal tells the tale of spring’s tragic beauty, with tequila blanco and a flutter of sakura petals. Perfected classics like the Manhattan and Negroni, riffs on some of Japan’s most beloved cocktails like the Whisky Highball, and even alcohol-free drinks influenced by ingredients such as yuzu, matcha, and umé round out the collection.

Fewer ingredients, big-time flavors—that’s the magic of Big Little Recipes. Inspired by Food52’s award-winning column, this clever cookbook features 60 new recipes that’ll deliver wow-worthy results in five, four, three . . . or, yep, even two ingredients. 

Put down the long grocery lists. Food52’s Big Little Recipes is minimalism at its absolute best . . . and most delicious. From chewy-dreamy oatmeal cookies to pasta sauce you’ll want by the gallon, this cookbook is action-packed with crowd pleasers, plus smart techniques (and plenty of tricks!)—showing just how much you can accomplish with essentials you can count on one hand.

It answers life’s important questions, like: Can long-winded classics like chili or eggplant Parmesan work for busy weeknights? Why, yes. Will chicken noodle soup taste, well, chicken noodle-y enough with just two ingredients? Absolutely. Does subbing in olive oil for butter in lemon bars really make a difference? You won’t believe your taste buds. With “Big Little Recipes” columnist Emma Laperruque by your side, you’ll learn how to make every single step count and every last flavor sing. (She’ll even prove that water—yes, water!—can be invaluable in everything from extra-tender meatloaf to veggie burgers.)

And in the true spirit of getting the most out of every last bit—there’s no shortage of extras, too. You’ll find tons of need-to-know tips, mini-recipe spreads, and choose-your-own-adventure charts to give meal-planning a burst of energy. There are shortcuts for days: A fervent case made for simpler (but just as rich!) homemade stock, a loving ode to canned tuna, a very good reason to always have bananas in your freezer, and more. This’ll be your new sidekick for every meal—fresh-as-heck salads and brothy comfort foods, brawny meats, briny fishes, and hearty veggie dishes that’ll take center stage. Big Little Recipes shows busy home cooks how to turn less into more.

Vegetables to the front: We’ve flipped the traditional ratio on its head by keeping our protein portions small while making vegetables superabundant.

Embrace the fresher side of Instant Pot cooking with satisfying meals and exciting flavors to invigorate weeknight dinner.
 

These wholesome recipes are easy—over half ready in an hour or less—yet are anything but predictable, with options that bring a variety of flavors to the table. Cook a wide range of cuisines and ingredients with meals that will leave you feeling nourished and energized:

•  Steam fluffy Persian jeweled rice with pressure-poached chicken for an eye-catching dinner
•  Pressure-cook fall-off-the-bone oxtails in an aromatic broth abundant with mustard greens to create authentic Hawaiian Oxtail Soup
•  Poach haddock with tomatoes, escarole, and top it with crispy garlic for extra savoriness
•  Perfectly sear chicken breasts, then pressure-cook with barley and butternut squash to create a creamy update on risotto
•  We indicate calories per serving on each recipe page to help you easily choose dinner for the night.

With newer models coming out every year, it’s more important than ever to understand how your Instant Pot functions. ATK has tested across a range of models to make sure you won’t have to settle for dry proteins or blown-out textures. We show you how to utilize your pot to add that crispy element, such as toasted croutons, garlic chips, and more for meals with varied textures. Plus, our intro chapter teaches you how to best troubleshoot issues to ensure that you’re getting the best out of your Instant Pot.

A cookbook and culinary toolkit of more than 100 recipes to get affordable, plant-based family meals on the table—in no time flat.

For many years, Anna Pippus found herself exhausted at the thought of coming up with what to make for dinner every night, until finally she changed how she tackled cooking forever. In The Vegan Family Cookbook, Anna shares the approach she developed to eliminate her mealtime dread: daily cooking themes. Mondays are pasta, Tuesdays are bowls, Wednesdays are one-pot meals, and on Thursdays, it’s all about stir-fries.
 

Anna’s simple yet flavourful recipes have short ingredients lists and streamlined preparations. Kids will love Peanut Butter Banana Waffles and Mac and Cheesy with Broccoli (to name only a few!), while adults and parents will appreciate fuss-free takes on classics, such as Corn Soup with Sneaky Red Lentils, Lighter Kale Pesto Pasta, and Crispy Sweet and Sticky Tofu. The Vegan Family Cookbook is also filled with scrumptious ideas for breakfast, lunch, and snack time, to round out this family-friendly collection.
 

Anna not only shows us what to cook, but how to cook nutritious and delicious vegan food, too. The Vegan Family Cookbook is filled with foundational cooking building blocks, like how to ensure your vegan dishes include enough flavour and texture and how to make soup without a recipe. She shares her mix-and-match approach to building bowls, complete with her family’s go-to combinations. In everyday life, we need practical, adaptable meals that come together easily. With this book at your side, you’ll become a resourceful home cook, confidently feeding your family the best of what nature has to offer every day of the week.

Mastering the Art of French Cooking meets Dinner: Changing the Game in a beautifully photographed, fresh approach to French cooking and gathering, with 125 simple recipes.

Voilà! Here is an alluring, delicious invitation to the French table. At once a repertoire-building cookbook and a stylish guide to easy gathering over food and drink, À Table features 125 simple, elegant recipes that reflect a modern, multicultural French table.

Paris-based American food writer Rebekah Peppler includes classics, regional specialties, and dishes with a strong international influence. Here are recipes for all the courses, from snacks to desserts, organized into before, during, and after-dinner chapters.

Recipes include: Croque Madame and Crème Brûlée; Basque Chicken and Niçoise (for a Crowd); Green Shakshuka; Lamb Tagine; and Bamboo Tonic.

Information on shopping and stocking your pantry, helpful tips on having people over, and stories on French food culture make this not just a recipe-driven cookbook but also a chic guide to French living.

In a photo-rich package that features aspirational photography from Paris and Provence—charming apartments overlooking the rooftops of Paris, picnics along the Seine, Provencal markets overflowing with fresh produce—À Table is an inviting and accessible cookbook from a fresh voice in the food world.

The simplest way to get a no-fuss delicious dinner on the table? The sheet pan!

In the latest cookbook from Ricardo and team, you will find fuss-free, one-pan recipes the whole family will enjoy. Worried about what to make for dinner after a long busy workday? Take the stress out of cooking with these one-pan recipes! Lacking inspiration for flavorful meals the whole family will enjoy? Let the sheet pan will be the hero of your every meal! Love cooking, but hate cleaning up? Sheet pan meals are easy to make, and even easier to clean up!

In this simple, beautiful, well-balanced cookbook, you will find more than 75 easy-to-follow recipes that are ready in a snap. Sheet Pan Everything has recipes that the whole family will enjoy, as well as strategies for how to plan your family's meals for the week. Inside are delicious recipes for any gathering, like Chicken Wings and Cauliflower with Honey-Mustard Sauce; Cheesesteak Subs; Parmesan-crusted Pork Chops; Cauliflower Tacos; Cheddar, Bacon and Baguette Strata; Beet, Chickpea and Pomegranate salad; Sheet Pan Raclette; Frangipane and Pear Tart; and Giant Ice Cream Sandwich.

With recipes for weeknights, brunch, snacks, sweets, and entertaining, Sheet Pan Everything will inspire you with whole new ways to use your sheet pan!