Public Radio Market presents the best of the products featured on your favorite public radio programs.
Salad Samurai: 100 Cutting-Edge, Ultra-Hearty, Easy-to-Make Salads You Don’t Have to Be Vegan to Love by Terry Hope Romero
Buy Book | Kindle
The Splendid Table: Blueberry Tamari Greens Bowl
Award-winning chef and Veganomicon coauthor Terry Hope Romero knows her veggies. In Salad Samurai, she’s back to teach you the way of the veggie warrior, rescuing salads from their bland, boring reputation and “side” status with more than 100 vibrant, filling entrees. This is your guide to real salad bushido: a hearty base, a zesty dressing, and loads of seriously tasty toppings. Based on whole food ingredients and seasonal produce, these versatile meatless, dairy-free dishes are organized by season for a full year of memorable meals (yes, salad can rock even the coldest days of winter). Dig in to:
Spring Herb Salad with Maple Orange Tempeh, Deviled Kale Caesar Salad, Seared Garlic Chickpeas, Spinach, and Farro, Seitan Steak Salad with Green Peppercorn Dressing, Herbed Pea Ricotta, Tomatoes, and Basil, Mushroom, Barley, and Brussels Harvest Bowl, Tempeh Rubenesque Salad, Pomegranate Quinoa Holiday Tabouli, Seitan Bacon Wedge Salad and many more!
With designations for gluten-free and raw-ready options and recipes that are work-friendly, weeknight-ready, high-protein, and loaded with superfoods, Salad Samurai shows you the way of the salad: killer dishes that are satisfying, healthy, and scrumptious.
Homemade Liqueurs and Infused Spirits: Innovative Flavor Combinations, Plus Homemade Versions of Kahlúa, Cointreau, and Other Popular Liqueurs by Andrew Schloss
The Splendid Table: Transform fruits, vegetables and herbs into homemade liqueurs
What do you get when you add flavors and sweetener to vodka, brandy, whiskey, or rum? Homemade liqueurs! You’ll be delighted by how easy it is to make your own versions of popular brands such as Bailey’s, Triple Sec, and Kahlúa, as well as dozens of original flavor combinations. Andrew Schloss shows you the basic techniques for making a liqueur – typically as simple as combining fruit with liquor and sugar, letting the mixture sit for a week, straining, and enjoying – and then provides more than 150 recipes organized by types of flavoring, which include fruits, herbs, spices, nuts and seeds, vegetables, coffee, tea, chocolate, cream, caramel, honey, and butterscotch. Schloss also shows you how to make infused spirits, which are flavored but don’t contain sweeteners. And finally, he offers 80 recipes for irresistible cocktails you can make with your homemade liqueurs and infused spirits. Cheers!
Smashing Plates: Greek Flavours Redefined by Maria Elia
The Splendid Table: In Greek cuisine, feta and honey are ‘2 simple ingredients that just give so much’
Greek cuisine has a long history- the first ever cookbook was written by Ancient Greek poet Archestratos in 320 BC - and now Maria Elia brings the traditional flavours and ingredients of Greece into the 21st century with her thoroughly modern take on classic dishes. This is not a book for traditionalists, but adventurers ready to explore exciting new flavour combinations and discover what Greek cuisine has to offer. The 120 recipes are a product of a summer spent cooking and experimenting at her father’s tavern in the Troodos mountains of Cyprus. From delicious vegetarian dishes such as Carrot Keftedes and Tomato and Runner Bean Baklava to Marinated Lamb with Feta Curd or Courgette-coated Calamari, and a tempting range of sweet dishes including Watermelon Mahalepi and Greek Yogurt and Apple Cake, Maria’s inventive recipes will open your eyes to a whole new world of Greek cooking.
The New Midwestern Table: 200 Heartland Recipes by Amy Thielen
The Splendid Table: Properly cooked, eggplant is ‘as plush as a pillow, as soft as custard’
“The Midwest is rising,” writes Minnesota native Amy Thielen, host of Heartland Table on Food Network—and her engaging, keenly American debut cookbook, with 200 recipes that herald a revival in the region’s cuisine, is delicious proof.
Amy Thielen grew up in rural northern Minnesota, waiting in lines for potluck buffets amid loops of smoked sausages from her uncle’s meat market and in the company of women who could put up jelly without a recipe. She spent years cooking in some of New York City’s best restaurants, but it took moving home in 2008 for her to rediscover the wealth and diversity of the Midwestern table, and to witness its reinvention.
The New Midwestern Table reveals all that she’s come to love—and learn—about the foods of her native Midwest, through updated classic recipes and numerous encounters with spirited home cooks and some of the region’s most passionate food producers. With 150 color photographs capturing these fresh-from-the-land dishes and the striking beauty of the terrain, this cookbook will cause any home cook to fall in love with the captivating flavors of the American heartland.
Viva Tequila!: Cocktails, Cooking, and Other Agave Adventures by Lucinda Hutson
The Splendid Table: Straight, no chaser: Appreciating real tequila
“Tequila is my soul mate,” Lucinda Hutson exclaims. “Mexico in a bottle, its flavor is as melodic to the mouth as a mariachi tune is to the ear—bold, spicy, and full of life!” For nearly forty years, Lucinda has trekked through tequila country, distilling adventures and knowledge to present them to enthusiastic readers around the world. Her 1995 book Tequila! Cooking with the Spirit of Mexico helped usher in the boom that transformed the tequila industry. Now in ¡Viva Tequila! she returns to her lifelong passion, bringing us deeper into the traditions and vibrant present of Mexico, and creates fabulous, flavorful recipes for drinks and dishes made with Mexico’s agave spirits.
¡Viva Tequila! begins with a lively tour of the history and culture of spirits made from the miraculous maguey—pulque, mezcal, and tequila. Lucinda follows her chosen elixir from fields of blue agave, to distilleries both family-owned and internationally operated, to the bewildering array of brands now available in the market. She offers advice on how to host a tequila tasting, discover your favorites, and stock your home cantina. With imaginative garnishes and presentations, and inspiration drawn from her travels throughout Mexico, Lucinda presents recipes for dozens of drinks featuring favorite Mexican libations, while also highlighting mezcal and tequila in new and bright ways that go far beyond the ubiquitous margarita. And because no fiesta is complete without festive food, Lucinda shows you how to use agave spirits in delightful dishes that feature fresh produce, fragrant herbs, and chiles picantes, prepared with techniques from Mexico’s kitchen. For occasions ranging from lavish buffets to morning meriendas, leisurely afternoon tardeadas, last-minute happy hours, or dessert socials, you’ll find original recipes and traditional ones, some of which Lucinda has altered with contemporary touches, that are sure to please every palate.
Good Food from Mrs. Sundberg’s Kitchen
As Heard on Public Radio:
A Prairie Home Companion: Explore Mrs Sundberg’s blog
A Prairie Home Companion: Mrs Sundberg Hits the News
A book like this doesn’t get written in a day. Over the years, Mrs. Sundberg has gathered the best recipes this side of Lake Wobegon. It was a Saturday in the spring when she got to thinking about all the people who have requested recipes along the way and how she just might have enough recipes for a cookbook. Sure enough, she did. When it comes to good food, there’s always room for recipes tried and true. This book is a return to simple food, lovingly prepared, sure to please. Menus are planned around shared life events, from holidays to funerals to vacations to Saturday night suppers, featuring more than 160 basic recipes with common ingredients already in your pantry. And on top of it all, read a few of Mrs. Sundberg’s stories and thoughts on ordinary life.
Fried & True: More than 50 Recipes for America’s Best Fried Chicken and Sides by Lee Brian Schrager, Adeena Sussman
Buy Book | Kindle
The Splendid Table: Do you clap your hands when you make fried chicken? Maybe you should
NPR: These 10 Summer Cookbooks Will Make The Good Life Even Better
You know you want it! And you don’t have to go begging at the Colonel’s. We’re talking about fried chicken. 61 recipes for fried chicken, volunteered by — or extracted from — as many chefs (big names like Yotam Ottolenghi and Tyler Florence and Marcus Samuelsson as well as ones you’ve never heard of). Yes, 61 recipes is probably overkill, but then, everything about fried chicken is overkill. Double-dipped? Hard-fried? Fricasseed? Hawaiian? Keralan? Korean? They’re all here. Thank goodness there is also an army of sides — mashed potatoes, cucumber salad, biscuits, dirty rice — because there’s only so many fried chickens you can cook (or eat) in a single summer. But don’t let that stop you from trying to eat them all.
Duck, Duck, Goose: The Ultimate Guide to Cooking Waterfowl, Both Farmed and Wild by Hank Shaw
The Splendid Table: How to carve ducks and geese
A lush, illustrated cookbook devoted to preparing and cooking ducks and geese, both domestic and wild, from the author of the award-winning blog Hunter Angler Gardener Cook.
Duck is having a renaissance in American restaurants and kitchens as cooks discover that diverse breeds, species, and cuts of meat offer an exciting range of flavors and textures. Many cooks—and even hunters—have a fear of cooking fowl.Duck, Duck, Goose shows you how to cook duck and goose like a pro: perfectly crisp skin crackling with each bite, succulent confit, impeccable prosciutto, and more.
Hank Shaw, an award-winning food writer, hunter, and cook on the forefront of the marsh-to-table revolution, provides all you need to know about obtaining, cleaning, and cooking these flavorful birds. Duck, Duck, Goose includes detailed guides on species and breeds, selecting a duck in the market, and plucking and hanging a wild bird. Shaw’s delicious and doable recipes include basics such asGrilled Duck Breast and Slow-Roasted Duck; international favorites like Duck Pho, Sichuan Fragrant Duck, Mexican Duck with Green Mole, and Cassoulet;and celebration-worthy fare such as Perfect Roast Goose. It also features an array of duck and goose confit and charcuterie, from fresh sausages to dry-cured salami.
The most comprehensive guide to preparing and cooking both domestic and wild ducks and geese, Duck, Duck, Goose will be a treasured companion for anyone who wants to free themselves from the tyranny of chicken and enjoy perfectly cooked waterfowl.
Tacos, Tortas, and Tamales: Flavors from the Griddles, Pots, and Streetside Kitchens of Mexico by Roberto Santibanez, JJ Goode, Todd Coleman
The Splendid Table: How the flavors of the Middle East ended up in Mexico
Americans are having a love affair with the taco. What began as affection for the fast-food version—that hard yellow shell filled with ground beef and mysterious yellow cheese—has blossomed into an all-out obsession for the real thing, with upscale renditions and taco trucks popping up from coast to coast.
Now, with Tacos, Tortas, and Tamales, chef Roberto Santibañez shows you how to recreate the thrilling, authentic flavors of the taquerias of Mexico in your own home. In addition to tacos, the book also explores the equally exciting Mexican sandwiches called tortas and hearty tamales, as well as salsas, condiments, fresh juices, and even desserts and refreshing margaritas.
Author Roberto Santibañez is also the author of Rosa’s New Mexican Table and Truly Mexican, as well as the chef and owner of Fonda restaurants in Brooklyn and Manhattan
Santibañez’s Truly Mexican was chosen as a New York Times Notable Cookbook of 2011
Using easy-to-find ingredients and simple techniques, this is the perfect introduction to real Mexican cooking for enthusiastic beginners and experienced cooks alike
While the flavors you’ll find here are exciting and complex, the cooking itself is anything but complicated. With Tacos, Tortas, and Tamales on your kitchen shelf, dinner will never be dull again.
Bouchon Bakery by Thomas Keller, Sebastien Rouxel
The Splendid Table: Thomas Keller and Sebastien Rouxel share pie pastry secrets
The tastes of childhood have always been a touchstone for Thomas Keller, and in this dazzling amalgam of American and French baked goods, you’ll find recipes for the beloved TKOs and Oh Ohs (Keller’s takes on Oreos and Hostess’s Ho Hos) and all the French classics he fell in love with as a young chef apprenticing in Paris: the baguettes, the macarons, the mille-feuilles, the tartes aux fruits.
Co-author Sebastien Rouxel, executive pastry chef for the Thomas Keller Restaurant Group, has spent years refining techniques through trial and error, and every page offers a new lesson: a trick that assures uniformity, a subtlety that makes for a professional finish, a flash of brilliance that heightens flavor and enhances texture. The deft twists, perfectly written recipes, and dazzling photographs make perfection inevitable.
Coolhaus Ice Cream Book: Custom-Built Sandwiches with Crazy-Good Combos of Cookies, Ice Creams, Gelatos, and Sorbets by Natasha Case, Freya Estreller, Kathleen Squires
Morning Edition: Designing The Perfectly Architectural Ice Cream Sandwich
The owners of the ice-cream truck-turned-national brand share recipes for many of their most popular creations, from the Bourbon Manhattan to Strawberry Gelato with Snickerdoodles.
Rah! Rah! Ramen: Fast, Easy, Cheap, Good and Healthy Microwave Cooking by Sara Childs
NPR’s The Salt: 'Artisanal' Ramen? Instant Noodles Get A Healthy Dose Of Hacking
Fast, Easy, Cheap, Good and Healthy microwave cooking for students and lovers of ramen. With a few simple ingredients, a few minutes and a microwave, meals, including dessert, are ready to eat. A valuable alternative to student “fast food,” cheaper and healther too! 53 recipes, kitchen-tested and photographed with easy to follow instructions. Perfect for the starving student or just a fast meal. Ramen is inexpensive and using a microwave oven is faster than standing in line to order a fast food burger. Ramen has almost half the calories of a popular fast food chicken sandwich, less than a third of the calories of a reuben sandwich and has less than a quarter of the fat and a third of the calories of deep fried xcrispy chicken tenders. It’s high in carbohydrates and if you use the flavor packet, fat and sodium. BUT… the up side is, ramen has fewer calories than many fast foods. But ramen noodles can be more than a super fast microwavable carbohydrate meal. If you discard the flavor packet, add a can of stewed tomatoes, some Italian herbs, powdered garlic and dried onion flakes you’ve created Ramen Marinara in 5 to 7 minutes or try Ramen in Red Clam Sauce, the prep and cooking time is 7 to 10 minutes. Ramen is one of the cheapest foods in the supermarket and with imagination can be a versatile staple in your college cuisine. RAH! RAH! RAMEN recipes will add flavor and variety for a super fast, super-cheap, super-good meal.
Cooking with Amar’e: 100 Easy Recipes for Pros and Rookies in the Kitchen by Amar’e Stoudemire, Maxcel Hardy III
Only A Game: Amar’e Stoudemire: The NBA’s All-Star Chef
An information-packed cooking guide filled with tempting recipes, co-written by New York Knicks’ power forward Amar’e Stoudemire, and his charismatic, world-class chef Maxcel Hardy.
New York Knicks captain Amar’e Stoudemire may be on fire when he’s on the court, but the nearly seven-foot-tall hoops star didn’t know the first thing about lighting a fire. When his personal chef Maxcel Hardy began giving him informal cooking lessons, the six-time NBA All-Star learned to become a comfortable, experienced cook able to whip up tasty, healthy dishes for his family.
Cooking with Amar’e is an engaging chronicle of their informal sessions—a unique, collaborative cookbook featuring stories, recipes, tips, advice, and instructions on cooking techniques, equipment, shopping, party planning, and preparation for home cooks of all levels. Comprehensive and convenient, it allows beginners and practiced cooks to hone their kitchen skills and master dishes at their own pace.
Here are more than 100 healthy recipes the whole family can enjoy, that blend French, Southern, Asian, and Caribbean traditions and flavors, and use ingredients from the local grocery store. In addition to these delicious dishes—some created by Hardy for his many celebrity clients and others based on the traditional Southern dishes both men enjoyed growing up—this straightforward guide is filled with savory personal anecdotes, from humorous stories of working together as Amar’e learned to cook, to Amar’e and Maxcel’s personal reminiscences.
Designed in an easy-to-follow and engaging format, illustrated with 75-100 full color photos, this practical and fun cookbook is sure to become a trusted favorite.
The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes - A Test Kitchen Handbook
Buy Book | Kindle
Fresh Air: 'Test Kitchen' Have Your Gluten Free Cake, And Love Eating It Too
On Point: The Gluten Free Boom
Gluten-free food has become so popular, it even made it into the recent Seth Rogen film comedy “This is the End.” Jack Bishop and Julia Collin-Davison know what gluten is, and they have figured out how to make delicious food without it, including the most challenging gluten-free foods like breads, cakes and cookies. They are editors of the new “How Can It Be Gluten-Free” cookbook and are contributors to America’s Test Kitchen TV and radio. America’s Test Kitchen is a 2,500-square-foot kitchen that is home to Cook’s Illustrated and Cook’s Country magazines, as well as radio and TV shows.
Bishop and Davison are going to tell us how they reinvented recipes and used new techniques to bake, cook and fry without wheat. They also conducted taste tests of packaged gluten-free breads and pasta
Try This At Home by Richard Blais
KCRW: top chef Richard Blais
Recipe: Earth & Turf Burger
2014 James Beard Award Nominee: General Cooking
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.