Have a fridge full of staples, a family of finicky mouths to feed, and only a few minutes to get something on the table? If this sounds all too familiar, chances are you’ll find dinner and more in this can-do approach to mealtime.
The Dinnertime Survival Cookbook is designed with the modern-day family in mind – too busy, with not nearly enough time to eat together – and makes delicious meals come together in a snap. With a focus on accessible recipes with only a few simple ingredients, this guide takes the humble pantry staple and transforms it in minutes into delicious restaurant-quality dishes. The more-than 125 recipes are organized, not by course or time of day, but by the way people really cook: categories like pasta, vegetable dishes, salads, chicken, slow-cooking, fish, and more make the dinner dilemma easy. Try Butternut Squash and Pear Soup, Bronzino Veracruz, Baked Wild Mushroom Risotto, Roasted Chicken Enchiladas, and Meatloaf Burgers. This revolutionary approach will change the way you see dinnertime. (description from publisher)
Christopher and Catherine Knuth take you into Oma’s German kitchen, sharing traditional comfort food to warm your heart. These authentic recipes, including meatloaf, rouladen, sauerkraut and seafood, bring the diverse tastes of Germany to your table.
Complete with clear instructions as well as full-color food and location photography, The German Kitchen is more than just a fantastic German recipe book. It is almost as though you are being taken by the hand on a cooking tour of Germany, where you would learn the recipes and techniques needed to cook culinary specialties such as goulash soup, beef rouladen, pork chops with mustard sauce, and spicy, herb-infused seafood native to the riverside outskirts of Hamburg.
Learn how to cook traditional German recipes without having to leave the comfort of your own kitchen. With enough seafood, vegetable, meat, dressing and dessert recipes inside, transform your kitchen into a truly German kitchen. (description from publisher)
Christmas is coming – some planning ahead may help make it a little less chaotic!
For those short on time but long on cookie love, Slice & Bake Cookies comes to the rescue! Elinor Klivans shares 50 recipes that are quick to mix up, stash in the refrigerator or freezer, and have at the ready to slice and bake whenever a sweet craving strikes. From classics such as old-fashioned oatmeal raisin cookies and Linzer hearts to modern takes on savory cookies and crackers, the recipes collected here fit the bill for any impromptu get-together. With a rundown of ingredients and baking equipment – plus tips on decorating, serving, storing, and even shipping – freshly baked, warm-from-the-oven cookies will always be on hand. (description from publisher)
Cook from the farmer’s market with inspired vegetarian recipes – many of which are gluten-free and dairy-free – with a French twist, all highlighting seasonal produce.
Beloved Chocolate and Zucchini food blogger Clotilde Dusoulier is not a vegetarian. But she has, like many of us, chosen to eat less meat and fish, and is always looking for new ways to cook what looks best at the market. In The French Market Cookbook, she takes us through the seasons in 82 recipes and explores the love story between French cuisine and vegetables. Choosing what’s ripe and in season means Clotilde does not rely heavily on the cheese, cream, and pastas that often overpopulate vegetarian recipes. Instead she lets the bright flavors of the vegetables shine through: carrots are lightly spiced with star anise and vanilla in a soup made with almond milk; tomatoes are jazzed up by mustard in a gorgeous tart; winter squash stars in golden Corsican turnovers; and luscious peaches bake in a cardamom-scented custard. With 75 color photographs of the tempting dishes and the abundant markets of Paris, and with Clotilde’s charming stories of shopping and cooking in France, The French Market Cookbook is a transportive and beautiful cookbook for food lovers everywhere. (description from publisher)
“The Midwest is rising,” writes Minnesota native Amy Thielen – and her engaging, keenly American debut cookbook, with 200 recipes that herald a revival in heartland 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. (description from publisher)
Remember the nut-covered, pink-colored cheese balls served at grandma’s house for the holidays? Well, these are not your grandma’s cheese balls. Find out just how different and inventive they can be in Great Balls of Cheese.
Updated for contemporary tastes, Michelle Buffardi’s cheese balls come in both savory and sweet flavors, like cheddar, blue cheese, and Buffalo wing sauce, or Bing cherry, rum, and pecan. And cheese balls are just part of the story. Many of the recipes are in adorable shapes for all kinds of occasions, such as an Easter egg, Thanksgiving turkey, Christmas ornament, or a football for a Super Bowl party. Other designs are just plain fun, like the Nacho Cat, a Wise and Cheesy Owl, or one that looks like a pizza fresh from the oven. There is so much interest in bringing old-fashioned foods back into style, and this is no exception.
Perfect for food lovers with crafty flair or anyone who loves to entertain, this book, with more than fifty inventive recipes and designs, is sure to be turned to again and again. (description from publisher)
Soul Food is an insightful and eclectic history, where Adrian Miller delves into the influences, ingredients, and innovations that make up the soul food tradition.
Focusing each chapter on the culinary and social history of one dish – such as fried chicken, chitlins, yams, greens, and “red drinks” – Miller uncovers how it got on the soul food plate and what it means for African American culture and identity. Miller argues that the story is more complex and surprising than commonly thought. Four centuries in the making, and fusing European, Native American, and West African cuisines, soul food – in all its fried, pork-infused, and sugary glory – is but one aspect of African American culinary heritage. Miller discusses how soul food has become incorporated into American culture and explores its connections to identity politics, bad health raps, and healthier alternatives.
This refreshing look at one of America’s most celebrated, mythologized, and maligned cuisines is enriched by spirited sidebars, photographs, and 22 recipes. (description by publisher)
Moosewood Restaurant Favorites is a delicious collection of classic recipes in brand new versions, from the beloved restaurant. Founded in 1973, the Moosewood Restaurant revolutionized vegetarian cooking by introducing delicious soups, satisfying sandwiches, warming casseroles, zesty entrees, spiffy salads, and divine desserts.
Moosewood Restaurant Favorites contains 250 of their most requested recipes completely updated and revised to reflect the way they’re cooked now – increasingly vegan and gluten-free, benefitting from fresh herbs, new varieties of vegetables, and the wholesome goodness of newly-rediscovered grains. This mouthwatering cookbook includes favorites like: Red Lentil Soup with Ginger and Cilantro, Sweet-Potato and Black Bean Burrito, The Classic Moosewood Tofu Burger, Caramelized Onion Pie, Peruvian Quinoa Salad, Confetti Kale Slaw, Vegan Chocolate Cake, Moosewood Restaurant Brownies, and Apple Spice Cake with Sesame Seeds.
Including a guide to natural-cooking techniques, Moosewood Restaurant Favorites is the next classic book on their much-loved cookbook shelf. (description from publisher)
Lucy Knisley is an illustrator who loves food. Raised by foodies before they would have been called foodies, Knisley writes and draws about her life through the lens of the meals that she ate. Foie Gras, Kraft Mac and Cheese, apricot jam filled croissants, sushi, fresh tamales, and cherry tomatoes right off the vine all bring back significant memories in Knisley’s life and pepper Relish: My Life in the Kitchen with funny stories and delicious recollections.
I had read Knisley’s previous foray into food themed graphic novel memoirs French Milk, about her trip to Paris with her mother following her graduation from college, and I wasn’t particularly impressed. But after reading positive reviews of Relish, I decided to give Knisley another chance. I am so glad that I did. She seems to have found her voice (and a better editor) for this book, and has included delightful illustrated recipes at the end of each chapter. It left me wishing that she would write a full graphic novel cookbook. Each of these recipes calls back to a specific memory in Knisley’s life, from childhood to the present, shaping the person she has become. Knisley’s passion is infectious, and this would be a great read for anyone with a lost young adult in their life.
Barbara Damrosch and Eliot Coleman are America’s foremost organic gardeners and authorities. Barbara is the author of The Garden Primer, and Eliot wrote the bible for organic gardening, The New Organic Grower. Today they are the face of the locavore movement, working through their extraordinary Four Season Farm in Maine. And now they’ve written the book on how to grow what you eat, and cook what you grow.
The Four Season Farm Gardener’s Cookbook is two books in one. It’s a complete four-season cookbook with 120 recipes from Barbara, a master cook as well as master gardener, who shows how to maximize the fruits – and vegetables – of your labors, from Stuffed Squash Blossom Fritters to Red Thai Curry with Fall Vegetables to Hazelnut Torte with Summer Berries. And it’s a step-by-step garden guide that works no matter how big or small your plot, with easy-to-follow instructions and plans for different gardens. It covers size of the garden, nourishing the soil, planning ahead, and the importance of rotating crops. And, at the core, individual instructions on the crops, from the hardy and healthful cabbage family to fourteen essential culinary herbs.
Eating doesn’t get any more local than your own backyard. (description from publisher)