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The Kitchn Cookbook: Recipes, Kitchens & Tips to Inspire Your Cooking by Sara Kate Gillingham, Faith Durand
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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.
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.
Hot Doug’s: The Book by Doug Sohn
Marketplace: Forget ketchup. How about foie gras mousse?
WNYC’s The Sporkful: Hot Dogs and Hot Doug’s
NPR’s The Salt: Why Food Pilgrims Will Wait Four Hours For A Taste Of The Sublime
WBEZ: The Hot Doug’s chronicles
WBEZ: An interview with Hot Doug’s Doug Sohn about things other than sausages (and also sausages)
WBEZ: Hot Doug’s Sohn reflects on Chicago’s former foie gras ban
The Splendid Table: Ep. 494: Plays With Food — Hot Doug’s: The Sausage Superstore
When it comes to hot dogs, Hot Doug’s head chef Doug Sohn is the master of the craft. His introduction of gourmet ingredients and professionally trained culinary flair to the world of encased meats has earned him national recognition and praise. In Hot Doug’s: The Book, Sohn takes the reader on a fun, irreverent trip through the history of hot dogs, his restaurant, and the many patrons — both famous and average Joe — who have declared Sohn the king of dogs.
As told through Sohn’s own stories, this book will combine photos, favorite anecdotes, lessons learned, and lists ranging from general restaurant etiquette to most-repeated sausage double-entendres (Doug’s heard ‘em all). Stories included will reveal fact from the folklore of the restaurant’s founding, retell the tale of Hot Doug’s infamous 2006 run-in with Chicago City Hall, and even provide accounts of Hot Doug’s-inspired tattoos, which if presented upon order privilege the bearer to free hot dogs for life. Contributions from some of Hot Doug’s biggest fans will be spread throughout the book, with raves from Paul Kahan, Steve Albini, Dan Sinker, Mindy Segal, Homaro Cantu, Aziz Ansari, many other local and national figures, and an introduction from Graham Elliot.
The 12 Bottle Bar: A Dozen Bottles. Hundreds of Cocktails. A New Way to Drink. by David Solmonson, Lesley Jacobs Solmonson
The Splendid Table: The 12 bottles you need to stock your home bar
The Splendid Table: Try genever in place of gin and whiskey in drinks
The Splendid Table: In cocktails, use the best quality ice you can get
The Splendid Table: Don’t just be a host — be a responsible host
The Splendid Table: Splendid Genever Cup
Good Food: The 12 Bottle Bar
It’s a system, a tool kit, a recipe book. Beginning with one irresistible idea—a complete home bar of just 12 key bottles—here’s how to make more than 200 classic and unique mixed drinks, including sours, slings, toddies, and highballs, plus the perfect Martini, the perfect Manhattan, and the perfect Mint Julep.
It’s a surprising guide—tequila didn’t make the cut, and neither did bourbon, but genever did. And it’s a literate guide—describing with great liveliness everything from the importance of vermouth and bitters (the “salt and pepper” of mixology) to the story of a punch bowl so big it was stirred by a boy in a rowboat.
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.
Fed Up with Lunch: The School Lunch Project: How One Anonymous Teacher Revealed the Truth About School Lunches —And How We Can Change Them! by Sarah Wu, Also Known as “Mrs. Q”
The Splendid Table: How a teacher’s anonymous blog exposed school lunches
When school teacher Mrs. Q forgot her lunch one day, she had no idea she was about to embark on an odyssey to uncover the truth about public school lunches. Shocked by what her students were served, she resolved to eat school lunch for an entire year, chronicling her experience anonymously on a blog that received thousands of hits daily, and was lauded by such food activists as Mark Bittman, Jamie Oliver, and Marion Nestle. Here, Mrs. Q reveals her identity for the first time in an eye-opening account of school lunches in America. Along the way, she provides invaluable resources for parents and health advocates who wish to help reform school lunch, making this a must-read for anyone concerned about children’s health issues.
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.
Detroit’s Delectable Past: Two Centuries of Frog Legs, Pigeon Pie and Drugstore Whiskey by Bill Loomis
The Splendid Table: In turn-of-the-century Detroit, frog legs were eaten by the ton
Join local food aficionado Bill Loomis on a look back at the appetites, tastes, kitchens, parties, holidays and everyday meals that defined eating in Detroit, from the earliest days as a French village to the start of the twentieth century. Whether it’s at a frontier farmers’ market, a Victorian twelve-course children’s birthday party replete with tongue sandwiches or a five-cent-lunch diner, food is a main ingredient in a community’s identity and history. While showcasing favorite fare of the day, this book also explores historic foodways—how locals fished the Detroit River, banished flies from kitchens without screens and harvested frog legs with miniscule shotguns. Wedding feasts, pioneer grub, cooking classes and the thriftless ’20s are all on the menu, too.
Detroit Food: Coney Dogs to Farmers Markets by Bill Loomis
The infamous images of Detroit’s crumbling buildings, abandoned homes and weed-choked parks are known worldwide. Seldom shown are the city’s thriving food ways, quietly rebuilding neighborhoods block by block with urban farms, locally made fare, new restaurants and an innovative, homegrown spirit that is attracting entrepreneurs and culinary enthusiasts from across the nation. Old neighborhoods are coming back to life with the smell of simmering soup, the crunch of new pickles and the aroma of all-day barbeque. Magnificent Art Deco clubs and speakeasies painstakingly restored to their former beauty are busy serving great local food. Author Bill Loomis goes behind the graffiti and ruins to explore how the passion for eating well is proving essential to Detroit’s comeback.
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.
Remodelista by Julie Carlson
The Splendid Table: 5 easy ways to update your kitchen
Remodelista.com is the go-to, undisputed authority for home design enthusiasts, remodelers, architects, and designers. Unlike sites that cater to all tastes, Remodelista has a singular and clearly defined aesthetic: classic pieces trump designs that are trendy and transient, and well-edited spaces take precedence over cluttered environments. High and low mix seamlessly here, and getting the look need not be expensive (think Design Within Reach meets Ikea). Remodelista decodes the secrets to achieving this aesthetic, with in-depth tours and lessons from 12 enviable homes; a recipe-like breakdown of the hardest-working kitchens and baths; dozens of do-it-yourself projects; “The Remodelista 100,” a guide to the best everyday household objects; and an in-depth look at the ins and outs of the remodeling process. In a world of design confusion, Remodelista takes the guesswork out of the process.
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.
The Banh Mi Handbook: Recipes for Crazy-Delicious Vietnamese Sandwiches by Andrea Nguyen
The Splendid Table: Don’t forget Maggi seasoning sauce or daikon pickles in your banh mi
The Splendid Table: Thai Fried Omelet
The Splendid Table: Shrimp in Caramel Sauce
The Splendid Table: Grilled Lemongrass Pork
A cookbook devoted to the beloved Vietnamese sandwich, with 50 recipes ranging from classic fillings to innovative modern combinations.
Created by Vietnamese street vendors a century or so ago, banh mi is a twist on the French snack of pâté and bread that is as brilliant as it is addictive to eat. Who can resist the combination of crisp baguette, succulent filling, and toppings like tangy daikon and carrot pickles, thin chile slices, refreshing cucumber strips, and pungent cilantro sprigs? You’ll have ample opportunities to customize your sandwich with filling options such as grilled pork, roast chicken, and “the special”—a delectable combination of garlicky pork, liver pâté, and Vietnamese cold-cuts.
Opening a new realm of flavor for anyone tired of standard sandwich fare, The Banh Mi Handbook presents more than fifty recipes and numerous insights for crafting a wide range of sandwiches, from iconic classics to modern innovations, including:
Crispy Drunken Chicken
Shrimp in Caramel Sauce
Grilled Lemongrass Pork
Beef and Curry Sliders
Coconut Curry Tofu
Lettuce Wrap Banh Mi
Respected food writer Andrea Nguyen’s simple, delicious recipes for flavor-packed fillings, punchy homemade condiments, and crunchy, colorful pickled vegetables bring the very best of Vietnamese street food to your kitchen.