Deviled eggs are always a party favorite, and the first thing to fly off the table. D’Lish Deviled Eggs by Kathy Casey both pays homage to the classic deviled egg and dishes up creative, modern takes on tradition.
This isn’t just a recipe book; its pages are packed full with everything from how to make superb hard-cooked eggs every time, to filling and garnishing picture-perfect stuffed eggs. Grandma’s Old-Fashioned Deviled Eggs are sure to bring back fond memories of family gatherings, while inspired offerings like “California Roll” Deviled Eggs and Two-Bite “Carbonara” Deviled Duck Eggs add a delicious start to any dinner party. Kicky Devilish Green Eggs & Ham or Dirty Martini Deviled Eggs make perfect cocktail cohorts.
With recipe suggestions for tasty parties and seasonal and holiday pairings, D’Lish Deviled Eggs is the ultimate kitchen companion for dishing up America’s favorite appetizer. Chock-full of fab tips, from the history of deviled eggs to collecting vintage plateware, this book will definitely “egg you on” to head to the kitchen and get crackin’! A classy little guide to a classy little dish, D’Lish Deviled Eggs will open up a whole new world of ways to jazz up these one-bite wonders! (description from publisher)
People in Ireland are sometimes mortified by what Americans think of as Irish food. That’s because the real thing is much subtler and more delicious than any platter of overcooked corned beef and mushy cabbage could ever be. Real Irish food is brown soda bread so moist it barely needs the yolk-yellow butter; fragrant apple tarts with tender, golden crusts; rich stews redolent of meaty gravy and sweet carrots; crisp-edged potato cakes flipped hot from a skillet directly onto the plate. Forget meatloaf or mac and cheese – this stuff is the original comfort food.
Real Irish Food by David Bowers is the first comprehensive cookbook to bring classic Irish dishes to America with an eye for American kitchens and cooks, and with tips and tricks to help reproduce Irish results with American ingredients. Transform plain white fish by baking it with grated sharp cheese, mustard, and crumbs. Discover that celery takes on new life when sliced, simmered in chicken stock, and served in a lightly thickened sauce. Homemade Irish Sausages, Potted Shrimp and Potted Salmon, Finglas Irish Stew with Dumplings, Whiskey Chicken and Roast Goose with Applesauce Boxty, Cally, Champ, and Colcannon AppleSnow, Almond Buns, and Summer Pudding, Elderflower Lemonade, Black Velvet, and Ginger Beer Cherry Cake, Custard Tart, and Brandy Butter.
From hearty roasts to innovative vegetable dishes, from trays of fresh-baked scones to rich, eggy cakes, and from jams bursting with tart fruit to everything you can do with a potato, there’s no food so warm and welcoming, so homey and family-oriented, so truly mouthwatering as real Irish food. (description from publisher)
Peer behind the ‘closed’ sign in the world’s greatest restaurants, and you may glimpse a packed table whose seats are elusive even to the most in-the-know diner: the daily staff meal in Come In We’re Closed.
This insider’s look goes behind the scenes to share the one-of-a-kind dishes professional cooks feed each other. Join authors Christine Carroll and Jody Eddy as they share these intimate staff meal traditions, including exclusive interviews and never-before-recorded recipes, from twenty-five iconic restaurants. Enjoy more than 100 creative and comforting dishes made to sate hunger and nourish spirits, like skirt steak stuffed with charred scallions; duck and shrimp paella; beef heart and watermelon salad; steamed chicken with lily buds; Turkish red pepper and bulgur soup; homemade tarragon and cherry soda; and buttermilk doughnut holes with apple-honey caramel glaze.
It’s finally time to come in from the cold and explore the meals that fuel the hospitality industry; your place has been set. (description from publisher)
Imagine Twinkies, Doritos and Cheez-Its without the artificial colors and preservatives, full of wonderful flavors and nutrients from whole grains and natural sugars, and easily made in your own kitchen including gluten-free and vegan variations.
Lara Ferroni shows you how with Real Snacks, a collection of 50 nostalgic childhood treats that satisfy your junk food cravings but without all the junk!
(description from publisher)
Betty Goes Vegan is a comprehensive guide to creating delicious meals for today’s vegan family. This must-have cookbook features recipes inspired by The Betty Crocker Cookbook , as well as hundreds of original, never-before-seen recipes sure to please even meat-eaters. It also offers insight into why Betty Crocker has been an icon in American cooking for so long-and why she still represents a certain style of the modern super-woman nearly 100 years after we first met her.
With new classics for breakfast, lunch, dinner, and dessert, including omelets, stews, casseroles, and brownies, Betty Goes Vegan is the essential handbook every vegan family needs. (description from publisher)
It takes courage to turn your life upside down, especially when everyone is telling you how lucky you are. But sometimes what seems right can feel deeply wrong. My Berlin Kitchen tells the story of how one thoroughly confused, kitchen-mad perfectionist broke off her engagement to a handsome New Yorker, quit her dream job, and found her way to a new life, a new man, and a new home in Berlin—one recipe at a time.
Luisa Weiss will seduce you with her stories of foraging for plums in abandoned orchards, battling with white asparagus at the tail end of the season, orchestrating a three-family Thanksgiving in Berlin, and mending her broken heart with batches (and batches) of impossible German Christmas cookies. Fans of her award-winning blog The Wednesday Chef, will know the happy ending, but anyone who enjoyed Julie and Julia will laugh and cheer and cook alongside Luisa as she takes us into her heart and tells us how she gave up everything only to find love waiting where she least expected it. (description from publisher)
Famous for its complex and flavorful coffees, Blue Bottle Coffee in New York delights its devoted patrons with exquisite pour-overs, delicious espressi, and specialized brewing methods. Yet as coffee production becomes more sophisticated with specialized extraction techniques and Japanese coffee gadgets, the new artisan coffees can seem out of reach. The Blue Bottle Craft of Coffee explains this new world from farm to cup, exploring the bounty of beans available and the intricate steps that go into sourcing raw coffee from around the globe.
Blue Bottle founder James Freeman coaches you through brewing the perfect cup of coffee, using methods as diverse as French press, nel drip, siphon, and more to produce the best flavor. For coffee lovers who want to roll up their sleeves and go deeper, Freeman explains step by step how to roast beans at home using standard kitchen tools–just like he did when starting out.
Rounding out the book are more than thirty inventive recipes that incorporate coffee or just taste particularly good with coffee, such as Saffron Vanilla Snickerdoodles, Stout Coffee Cake with Pecan-Caraway Streusel, Affogato with Smoky Almond Ice Cream, Coffee Panna Cotta, and more.
With more than one hundred stunning photographs showing coffee’s journey from just-harvested cherry to perfect drink, this distinctive and deep guide to the new breed of amazing coffees from one of the top artisan coffee makers will change the way you think about – and drink – coffee. (description from publisher)
Not that they’ve ever really gone out of style, but pies are enjoying a resurgence of popularity these days with several new books extolling their virtues and delights. And what better time to try some new pie recipes than the holidays?
A Year of Pies presents beautifully photographed seasonal recipes that include such delights as a Chocolate & Orange Marmalade Tart in winter, a Strawberry & Rhubarb Ginger Hand Pie in spring, a classic Lattice Top Triple Berry Pie in summer, and Rosemary Bourbon Sweet Potato Pie in autumn. A Basics section offers six piecrust recipes, troubleshooting tips, and advice on selecting seasonal ingredients.
An utterly charming collection of regional heirloom American pies, from long-lost recipes to classic favorites, sweetly illustrated and chock-full of time-tested baking tips and secrets for perfect pies Before cooking shows and celebrity chefs there were church dinners, community bake sales, and county fairs-events for which regular women made and served their prized family recipes. The United States of Pie invites readers on a journey back in time.
From a ‘proper’ quiche Lorraine to an indulgent raspberry cheesecake pie, Tart it Up shows you the secrets for creating great pies and tarts every time. Pies and tarts are the ultimate comfort food. Whether sweet or savory, elegant or hearty, they are great for relaxed entertaining, family get-togethers and even weekday suppers.
(descriptions from publishers)
These cookbooks are so excellent, you may want to make a permanent place on your bookshelf for them – I know I’ve checked each one out from DPL several times. The library can be a real lifesaver for thrifty cooks like me!
How to Cook Everything by Mark Bittman: Drop everything and try the recipe for “Jim Lahey’s No-Work Bread” on page 833. It will blow. your. mind.
The Good Housekeeping Cookbook: Nothing but the best, most versatile, most standard, most essential recipes. I have checked this book out at least 5 times, and I’m always finding something new to try. I’ve gotten tons of compliments on their recipe for roasted red potatoes!
Weight Watchers New Complete Cookbook: Although I’ve never joined Weight Watchers, I’ve always loved their cookbooks. All the recipes are flavorful despite being light, and the included nutrition facts are helpful for any weight loss goals. Recipes in this newest WW book run the gamut from the easy (Turkey Chowder: ten ingredients and 5 hours in your crock pot) to the hard (Tandoori Lamb with Almond-Apricot Couscous: unfamiliar ingredients with a big flavor payoff). Bonus: includes a large and very yummy vegetarian section.
The Sneaky Chef: how to cheat on your man (in the kitchen): Cooking healthy food for picky eaters is tough, whether they’re your kids or your spouse! This book is full of ingenious ways to hide healthy ingredients in hearty, familiar foods that anyone would love. Want to learn how to sneak cauliflower, zucchini, white beans, or yogurt into your mashed potatoes to cut down on fat and boost nutrients? How about adding spinach, broccoli, cauliflower, peas, and zucchini to chili for a hearty and decadent meal with a serious nutritive punch? Awesome.
In Herbivoracious: A Vegetarian Cookbook for People Who Love to Eat, Michael Natkin offers up 150 exciting recipes notable both for their big, bold, bright flavors and for their beautiful looks on the plate, the latter apparent in more than 80 photos that grace the book. This is sophisticated, grown-up meatless cooking, the kind you can serve to company–even when your guests are dedicated meat-eaters.
An indefatigable explorer of global cuisines, with particular interests in the Mediterranean and the Middle East and in East and Southeast Asia, Natkin has crafted, through years of experimenting in his kitchen, dishes that truly are revelations in taste, texture, aroma, and presentation. A third of the book is taken up with hearty main courses, ranging from a robust Caribbean Lentil-Stuffed Flatbread across the Atlantic to a comforting Sicilian Spaghetti with Pan-Roasted Cauliflower and around the Cape of Good Hope to a delectable Sichuan Dry-Fried Green Beans and Tofu. An abundance of soups, salads, sauces and condiments, sides, appetizers and small plates, desserts, and breakfasts round out the recipes.
Natkin, a vegetarian himself, provides lots of advice on how to craft vegetarian meals that amply deliver protein and other nutrients, and the imaginative menus he presents deliver balanced and complementary flavors, in surprising and utterly pleasing ways. The many dozens of vegan and gluten-free recipes are clearly noted, too, and an introductory chapter lays out the simple steps readers can take to outfit a globally inspired pantry of seasonings and sauces that make meatless food come alive. (description from publisher)