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Aarti Paarti: An American Kitchen with an Indian Soul by Aarti Sequeira
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Good Food: Indian Sweets from Kulfi to Falooda
A beautifully-written cookbook weaving Indian and Middle Eastern recipes from her childhood with American dishes she has grown to love—from the Food Network personality.
AARTI PAARTI: An American Kitchen with an Indian Soul
A collection of memories and 101 recipes from the popular blogger(www.aartipaarti.com) and Food Network personality. The recipes will make cooking with traditional Indian flavors and spices approachable for the US market. Aarti’s stories will dissolve the “foreign-ness” of Indian flavors and make seemingly complicated technique and flavor accessible. She will take the intimidation factor out of cooking Indian food by simplifying traditional recipes, offering many specific how-to’s, and also tips on using traditionally Indian spices in new ways, in everyday dishes. And there is a streak of Middle Eastern in some of these recipes given her youth in Dubai.
Recipes include: Cornflake & Kaya French Toast, Real Deal Hummus, Masala Kale Chips, Mum’s Everyday Dal, Sambar (Vegetable & Lentil Stew), Pregnancy Potatoes (Crispy masala potato wedges), Indian Street Corn, Saag Paneer, Quinoa Tabbouleh, Chickpea & Artichoke Masala, Tandoori Chicken, Bombay Sloppy Joes, Spicy Sticky Lamb Chops, Mango Pulled Pork Sandwiches, Masala Shrimp & Grits, Homemade “Magic Shell” with Garam Masala & Sea Salt, Strawberry-Rose Petal Shortcakes.
Finally, the narratives that open each chapter are wonderfully evocative, telling the story of a woman who was an outsider experiencing many cultures and cuisines: an Indian in Dubai, going to a British school; an international student attending Northwestern University to become an American journalist; and a wife of a Los Angeles man who leaves her job at CNN and becomes a Food Network Star. She finds that food always saves her and encourages us all to find the warmth in cooking.
The America’s Test Kitchen New Family Cookbook
The Leonard Lopate Show: Cooking For Your Family With America’s Test Kitchen
The Leonard Lopate Show: Recipe: America’s Test Kitchen’s Skillet Apple Crisp
The Leonard Lopate Show: Recipe: America’s Test Kitchen’s Pumpkin Bread
The Leonard Lopate Show: Recipe: America’s Test Kitchen’s Oven-Baked Buffalo Wings
The new edition of The America’s Test Kitchen New Family Cookbook includes over 1,000 new recipes from their meticulously tested lab recipes, calibrated perfectly for home cooking across America. Bishop shares time saving tips, how to master cooking basics, and which kitchen gadgets are worth investing in.
Exotic Table: Flavors, Inspiration, and Recipes from Around the World—to Your Kitchen by Aliya LeeKong
Good Food: Exotic Table
Good Food: Recipe: Moroccan Chicken Pie
Extraordinary global creations from the chef of Michelin-starred Junoon!
Aliya LeeKong, one of New York City’s top culinary innovators, has traveled the world to fulfill her passion to translate global flavors into accessible, delicious meals for you to cook at home. In this book, she transports you to faraway lands with more than 100 recipes inspired by both familiar and traditional Western recipes and the cultures she’s visited during her culinary journeys. You will also learn the fascinating stories behind many of these globally inspired dishes and her simple techniques for mouthwatering recipes like:
Whether you’re a culinary adventurer or a weeknight cook looking to spice up you repertoire, Exotic Table will take you on an unforgettable tour around the world—without leaving your kitchen.
The Beekman 1802 Heirloom Dessert Cookbook: 100 Delicious Heritage Recipes from the Farm and Garden by Brent Ridge, Josh Kilmer-Purcell
Good Food: Potato Onion Hand Pies
Good Food: Recipe: Caramelized Onion and Potato Hand Pies
The Beekman 1802 Heirloom Dessert Cookbook will show off the delicious and decadent recipes that the Beekman Boys have collected from across the generations of their family, from Brent’s grandmother’s Fourth of July Fruitcake to Josh’s mother’s Hot Chocolate Dumplings. Each recipe will be accompanied by a personal memory from the authors or a story about how that recipe came to be. With eco-conscious and vintage-oriented food production gaining traction as a major culinary trend, this beautiful package will reel in readers, whether they’re nostalgic for some classic Americana in their kitchen or just hankering for the perfect Blackberry Betty recipe.
The Kitchn Cookbook: Recipes, Kitchens & Tips to Inspire Your Cooking by Sara Kate Gillingham, Faith Durand
The Splendid Table: Nine meat-free ideas for using your slow cooker
The Splendid Table: Slow Cooker Enchiladas
The Splendid Table: Curried Vegetable and Chickpea Stew
From Apartment Therapy’s cooking site, The Kitchn, comes 150 recipes and a cooking school with 50 essential lessons, as well as a guide to organizing your kitchen—plus storage tips, tool reviews, inspiration from real kitchens, maintenance suggestions, 200 photographs, and much more.
“There is no question that the kitchen is the most important room of the home,” say Sara Kate Gillingham and Faith Durand of the beloved cooking site and blog, The Kitchn.
The Kitchn offers two books in one: a trove of techniques and recipes, plus a comprehensive guide to organizing your kitchen so that it’s one of your favorite places to be.
For Your Kitchen:
The Kitchn Cookbook gives you the recipes, tools, and real-life inspiration to make cooking its own irresistible reward.
Huckleberry: Stories, Secrets, and Recipes From Our Kitchen by Zoe Nathan
Good Food: The Huckleberry Cookbook
"Everything in generosity" is the motto of Zoe Nathan, the big-hearted baker behind Santa Monica’s favorite neighborhood bakery and breakfast spot, Huckleberry Bakery & Café. This irresistible cookbook collects more than 115 recipes and more than 150 color photographs, including how-to sequences for mastering basics such as flaky dough and lining a cake pan. Huckleberry’s recipes span from sweet (rustic cakes, muffins, and scones) to savory (hot cereals, biscuits, and quiche). True to the healthful spirit of Los Angeles, these recipes feature whole-grain flours, sesame and flax seeds, fresh fruits and vegetables, natural sugars, and gluten-free and vegan options—and they always lead with deliciousness. For bakers and all-day brunchers, Huckleberry will become the cookbook to reach for whenever the craving for big flavor strikes.
The Catch: Sea-to-Table Recipes, Stories & Secrets by Ben Sargent, Peter Kaminsky
The Splendid Table: Running an illegal lobster roll business from a basement apartment
Ben Sargent shares his love of the open waters with adventure stories and simple seafood recipes that will entice you with their fresh flavors.
An avid fisherman, home cook, and veteran surfer, Ben has been mesmerized by fishing since childhood. He catches almost everything he eats, but even if you don’t, The Catch is the perfect book for cooking simple, delicious fish and shellfish.
These 100 recipes will teach you how to stuff, grill, sauté, fry, roast, smoke, bake, and fillet to perfection, from classic preparations for salmon, shrimp, and clams to chowders using snakehead and blackfish.
Showcasing Ben’s signature lobster rolls (for which people journey many oceans), The Catch also features recipes such as Catfish Sandwich with Dill Rémoulade & Sliced Jalapeños (a recipe Ben made from his first catch); Mahi Ceviche with Grapefruit, Toasted Coconut & Roasted Peanuts (inspired by the flavors of Central America); Striped Bass Chowder with Broccoli Rabe Pesto (which makes enough to share with friends); Oyster Pan Roast with Garlic Butter Toasts (the perfect dish for two); and Flounder in Grape Leaves (grilled whole over an open fire).
With stunning photos from the bountiful waters of Brooklyn to the Caribbean coast, The Catch is Ben’s take on sustainable seafood and will become your go-to resource when you want to savor fish and seafood in your home kitchen.
Foraged Flavor: Finding Fabulous Ingredients in Your Backyard or Farmer’s Market, with 88 Recipes by Tama Matsuoka Wong, Eddy Leroux
The Leonard Lopate Show: Lessons from a Foraging Pro on How to Find Edible Plants in the Wild
The Leonard Lopate Show: Recipe: Tama Matsuoka Wong’s Fried Chicken with Za’atar
Forage for wild food and discover delicious edible plants growing everywhere—including your backyard—and how best to prepare them to highlight their unique flavors, with this seasonally organized field guide and cookbook.
While others have identified in the past which wild plants are edible, Tama Matsuoka Wong, the forager for Daniel, the flagship restaurant of renowned chef Daniel Boulud, and Eddy Leroux, its chef de cuisine, go two steps further, setting the bar much higher. First, they have carefully selected only the wild plants that are worth seeking out for their fabulous flavors. Second, after much taste-testing, they have figured out the best way to prepare each ingredient—a key in getting to know these exciting new foods. In Foraged Flavor, they reveal their seventy-one favorite plants, which are easy to identify and can be harvested sustainably across the country (including at farmers’ markets for those without access to nearby fields and forests). Tama helps readers uncover bright lemony oxalis growing in patches of their lawn or creeping jenny, with its unmistakable leaves and delicate green-pea flavor. Eddy then gives simple recipes to showcase the foraged finds, including Cardamine Cress with Fennel and Orange Vinaigrette; Braised Beef, Dandelion Leaves, and Clear Noodles; and Purslane Eggplant Caponata.
With twenty-five botanical illustrations, fifty color photographs of the plants, and tons of field- and kitchen-tested know-how, Foraged Flavor will be an indispensable guide for cooking enthusiasts.
Tartine Bread by Chad Robertson
All Things Considered: The Considered Bite: Low-Carb Diets And Our Relationship With Food
For the home or professional bread-maker, this is the book of the season. It comes from a man many consider to be the best bread baker in the United States: Chad Robertson, co-owner of Tartine Bakery in San Francisco, a city that knows its bread. To Chad, bread is the foundation of a meal, the center of daily life, and each loaf tells the story of the baker who shaped it. He developed his unique bread over two decades of apprenticeship with the finest artisan bakers in France and the United States, as well as experimentation in his own ovens. Readers will be astonished at how elemental it is. A hundred photographs from years of testing, teaching, and recipe development provide step-by-step inspiration, while additional recipes provide inspiration for using up every delicious morsel.
Sausage Making: The Definitive Guide with Recipes by Ryan Farr
The Splendid Table: To make homemade sausage, you need fresh, cold meat and a good grinder
The Splendid Table: Maple-bacon Breakfast Sausage
With the rise of the handcrafted food movement, food lovers are going crazy for the all-natural, uniquely flavored, handmade sausages they’re finding in butcher cases everywhere. At San Francisco’s 4505 Meats, butcher Ryan Farr takes the craft of sausage making to a whole new level with his fiery chorizo, maple-bacon breakfast links, smoky bratwurst, creamy boudin blanc, and best-ever all-natural hot dogs. Sausage Making is Farr’s master course for all skill levels, featuring an overview of tools and ingredients, step-by-step sausage-making instructions, more than 175 full-color technique photos, and 50 recipes for his favorite classic and contemporary links. This comprehensive, all-in-one manual welcomes a new generation of meat lovers and DIY enthusiasts to one of the most satisfying and tasty culinary crafts.
Choosing Raw: Making Raw Foods Part of the Way You Eat by Gena Hamshaw
The Splendid Table: Asparagus Quinoa Sushi Rolls
After her health journey led her to a plant-based diet, Gena Hamshaw started a blog for readers of all dietary stripes looking for a common sense approach to healthy eating and fussfree recipes. Choosing Raw, the book, does in an in depth manner what the blog has done for hundreds of thousands of readers: addresses the questions and concerns for any newcomer to veganism; makes a plantbased diet with many raw options feel easy instead of intimidating; provides a starter kit of delicious recipes; and offers a mainstream, scientifically sound perspective on healthy living.
With more than 100 recipes, sumptuous food photos, and innovative and wholesome meal plans sorted in levels from newcomer to plantbased pro, Hamshaw offers a simple path to health and wellness. With a foreword by Kris Carr,New York Timesbestselling author of Crazy Sexy Diet, Choosing Raw is a primer in veganism, a cookbook, the story of one woman’s journey to health, and a love letter to the lifestyle that transformed her relationship with food.
Beer-Can Chicken: And 74 Other Offbeat Recipes for the Grill by Steven Raichlen
The Splendid Table: Basic Beer-Can Chicken
Chicken on a beer can? You bet! When Steven Raichlen, America’s barbecue guru, says it’s the best grilled chicken he’s ever tasted, cooks stop and listen.
An essential addition to every grill jockey’s library, Beer-Can Chicken presents 75 must-try beer-can variations and other offbeat recipes for the grill. Recipes such as Saigon Chicken with Lacquered Skin and Spicy Peanut Sauce, Root Beer Game Hens, Beer-Can Turkey (uses the 32-ounce Foster’s), Stoned Chicken (it’s grilled under a brick), Dirty Steak, Fish on a Board (Salmon with Brown Sugar Glaze), Mussels Eclade-grilled under pine needles, Grilled Eggs, Wacky Rumaki, Rotisseried Garlic Rolls-even Grilled Yellow Pepper Soup will have your mouth-watering. Whether on a can, on a stick, under a brick, in a leaf, on a plank, or in the embers, each grilling technique is explained in easy-to-follow steps, with recipes that guarantee no matter how crazy the technique, the results are always outstanding. So pop a cold one and have fun.
Vegan Ice Cream Sandwiches: Cool Recipes for Delicious Dairy-Free Ice Creams and Cookies by Kris Holechek Peters
The Splendid Table: Classic Vegan Ice Cream Sandwiches
Nothing beats the marriage of crunchy cookies and luscious ice cream. Whether you’re hosting a birthday bash, dinner party or just indulging yourself on a hot summer’s day, homemade ice cream sandwiches are the perfect frozen treat.
This book offers endless combinations of cruelty-free, decadent recipes to please any palate.
Sweet Paul Eat and Make: Charming Recipes and Kitchen Crafts You Will Love by Paul Lowe
The Splendid Table: In Norway, there is more than one way to preserve a fish
It began as a little blog highlighting the recipes and crafts of the Norwegian-born food and prop stylist Paul Lowe. Six years later, Sweet Paul is an online magazine followed by millions and a print quarterly sold nationwide in specialty stores. Praised by the New York Times as “ a trove of seasonal delights,” it is turning heads with its easy, elegant food and style-setting aesthetic.
Divided into Morning, Brunch, Noon, and Night, with color palettes to match, Sweet Paul Eat and Make includes breakfast dishes like Morning Biscuits with Cheddar, Dill, and Pumpkin Seeds and brunches like Smoked Salmon Hash with Scallions, Dill, and Eggs. For lunch, there’s a super-quick Risotto with Asparagus, and for dinner, Maple-Roasted Chicken and a stunning Norwegian specialty, World’s Best Cake. Rustically chic craft projects—paper flowers made out of coffee filters, a vegetable-dyed tablecloth, and a trivet from wooden clothespins—will captivate even those who are all thumbs.
Cooking from the Heart: The Hmong Kitchen in America by Sami Scripter
The Splendid Table: Documenting Hmong recipes from an oral tradition
Simple, earthy, fiery, and fresh, Hmong food is an exciting but still little-known South Asian cuisine. In traditional Hmong culture, dishes are created and replicated not by exact measurements but by taste and experimentation—for every Hmong recipe, there are as many variations as there are Hmong cooks—and often served to large, communal groups. Sami Scripter and Sheng Yang have gathered more than 100 recipes from Hmong-American kitchens, illustrated them with color photos of completed dishes, and provided descriptions of unusual ingredients and cooking techniques.
Cooking from the Heart is the first cookbook to clearly set out the culinary traditions of the Hmong people as well as the cultural significance such traditions hold. The recipes are accompanied by anecdotes, aphorisms, and poems that demonstrate the importance of food and cooking in Hmong culture and offer a dramatic perspective on the immigrant experience. Scripter and Yang outline diet restrictions and taboos as well as how herbs and foods are traditionally used for healing purposes. The dishes featured in Cooking from the Heart range from well-known items such as egg rolls and green papaya salad to more unfamiliar dishes such as Nqaij Qaib Hau Xyaw Tshuaj (Chicken Soup for New Mothers) and Dib Iab Ntim Nqaij Hau Ua Kua (Stuffed Bitter Melon Soup).
The oral tradition by which these recipes have been passed down has meant that Hmong cooking has not yet reached a wide audience in the United States. While designed for an American kitchen, Cooking from the Heart encourages readers to seek out Hmong herbs and vegetables only recently introduced in the United States. After all, the authors say, the essence of Hmong cuisine is cooking with an adventurous and creative spirit—from the heart.