It’s a DIY cook’s dream come true: It’s pizza night, and you’ve made not only the crust and sauce but the mozzarella, too. Or you’re whipping up quesadillas for a snack, using your homemade Triple Pepper Hack. Or the dinner party’s in high gear and out comes the cheese plate–and yes, you’ve made all the cheeses on it. Even better–you made them all earlier that day with recipes from One Hour Cheese.
In a cookbook whose results seem like magic but whose recipes and instructions are specific, easy-to-follow, and foolproof, Claudia Lucero shows step by step – with every step photographed – exactly how to make sixteen fresh cheeses at home, using easily available ingredients and tools, in an hour or less. The approach is basic and based on thousands of years of cheesemaking wisdom: Heat milk, add coagulant, drain, salt, and press. Simple variations produce delicious results across three categories–Creamy and Spreadable, Firm and Chewy, and Melty and Gooey. And just as delicious, the author shows the best ways to serve them, recipes included: Squeaky “Pasta” Primavera, Mozzarella Kebab Party, and Curry in a Hurry Lettuce Wraps. (description from publisher)
Since when did every cookie on the plate have to be just like the next? Or each layer of cake exactly the same height? Each piecrust an impeccable work of art and encircled by stunningly perfect pastry leaves? To the uninitiated, all that fastidious, spotless baking is intimidating, not to mention exhausting.
The Messy Baker celebrates baking as it happens in the real world – sweet, messy, fun, not always gorgeous, but a way to show love. Which doesn’t make it any less delicious; to the contrary, Charmian Christie’s flavor combinations rise far above the ordinary. Why have a raspberry galette when you can enjoy a raspberry-rhubarb galette with drippy, unctuous walnut frangipane? Or how about a Brie and walnut whiskey tart? It’s all yours without the rigid perfectionism or complicated instructions of other gourmet cookbooks. Christie’s warm, irreverent voice brings the fun back into baking at a time when home cooks – pulled from pillar to post by jobs and errands – need to have fun. The Messy Baker is a full-service book that not only guides the reader through simple, delicious recipes but is also there to help out when things go wrong.
For anyone who gave in frustration when that cake collapsed or the frosting smeared, Christie’s practical advice is here to rescue even the worst disaster and inspire the baker to try the next recipe. (description from publisher)
Cast iron skillets are booming in popularity: they’re versatile, they’re relatively inexpensive, and they don’t have the toxic chemicals released by artificial nonstick pans. Though cast iron was the only pan in grandma’s kitchen, the 150 recipes in The New Cast Iron Skillet Cookbook are fresh and updated, from cornbread with Parmesan cheese and sun-dried tomatoes to frittatas, Vietnamese spring rolls, and to-die-for sticky buns.(description from publisher)
The Soda Fountain is a collection of 70 recipes celebrating the history and stories of the classic American soda fountain from one of the most-celebrated revival soda fountains in the country, Brooklyn Farmacy.
Today’s soda fountain revival – not only in Brooklyn but in cities like Philadelphia and San Francisco – is remaking this quaint institution into a stylish and compelling food trend by recreating bygone treats like sodas, egg creams, and floats with local, seasonal, and artisanal ingredients. Combining delectable ice cream confections with natural sodas, syrups, tinctures, and phosphates, the recipes are both splendidly nostalgic (The Purple Cow, Cherry Lime Rickey) and charmingly innovative (The Sundae of Broken Dreams).
Featuring abundant photography of the recipes and Brooklyn Farmacy’s gorgeously restored interior, plus vintage illustrations and ads, this mouthwatering book proves that the soda fountain is a culinary and cultural institution worth championing. (description from publisher)
Cheryl and Bill Jamison’s path-breaking Smoke and Spice was the first, and remains by far the best-selling, book on real barbecue—slow-cooking over smoke—for home cooks. This new and expanded edition has 50 new recipes, including meat dishes, such as Molasses-Brined Pork Butt, Lemon-Coriander Chicken, and Brisket Frito Pie, as well as sauces, sides, and desserts, like Peppery Sweet Onion Sauce, Cornbread Fritters, and Chipotle Cherry Cobbler. The photographs show details of backyard-smoking techniques, delectable views of finished foods from the smoker, and atmospheric shots of barbecue joints and of the legendary pitmasters who cook in them.
With 450 recipes from each of the U.S.’s best barbecue regions, each recipe expertly perfected and fine-tuned by the Jamisons, amusing anecdotes and tall tales from the colorful world of ’Q, and take-it-to-the-bank advice on how to use any kind of smoker (as well as how to smoke-cook on a conventional grill), this expanded and richly photographed new edition is certain to usher in a new generation of backyard cooks devoted to real barbecue. (description from publisher)
Beth M. Howard knows about pie. She made pies at California’s Malibu Kitchen for celebrities including Barbra Streisand (lemon meringue), Dick Van Dyke (strawberry rhubarb), and Steven Spielberg (coconut cream) before moving back home to rural Iowa. She now lives in the famous American Gothic House (the backdrop for Grant Wood’s famous painting) and runs the hugely popular Pitchfork Pie Stand.
With full-color photos throughout, Ms. American Pie features 80 of Beth’s coveted pie recipes and some of her own true tales to accompany them. With chapters like Pies to Heal, Pies to Seduce, and Pies to Win the Iowa State Fair, Beth will divulge her secret for making a killer crust without refrigerating the dough and will show you how to break every rule you’ve ever learned about making delicious, homemade pie. (description from publisher)
A DIY guide to making the tangy pickles of Japan, Korea, China, India, Indonesia, Vietnam, the Philippines, and more, featuring recipes ranging from traditional tsukemono and kimchi to chutney and new combinations using innovative ingredients and techniques.
For Asian food aficionados as well as preservers and picklers looking for new frontiers, the Far East’s diverse and sometimes spicy array of pickled products and innovative flavor pairings will wow the palate. In Asian Pickles, respected cookbook author and culinary project maven Karen Solomon introduces readers to the unique ingredients used in Asian pickle-making and numerous techniques beyond the basic brine. For the novice pickler, Solomon also includes a vast array of quick pickles with easy-to-find ingredients.
Featuring 75 of the most sought-after pickle recipes from the East – including Korean Chopped Daikon Kimchi, Japanese Umeboshi, Chinese Spicy Ginger Cucumbers, Indian Coconut-Mint Chutney, and more – Asian Pickles will help you explore a new preserving horizon with fail-proof instructions and a selection of helpful resources. (description from publisher)
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.
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. (description from publisher)
Ceviche the Peruvian Kitchen is the first major Peruvian cookbook published for a US audience, featuring 100 recipes from the owner of London’s critically acclaimed restaurant Ceviche.
Flavor-driven and captivating, Peruvian dishes are unique and familiar at the same time. This cuisine combines native ingredients that are becoming increasingly popular in their own right (such as quinoa and amaranth) with Spanish, Italian, Chinese, and Japanese techniques and ingredients to create fresh, multicultural gourmet dishes that appeal to America’s ravenous taste for ethnic food.
From sizzling barbecued beef anticucho skewers, superfood salads featuring quinoa and physalis, and piquant ceviche to airy giant choclo corn cakes and lucuma ice dessert, Ceviche the Peruvian Kitchen is the first authoritative cookbook to bring the delicious dishes from Peru’s lush jungles, Andean peaks, and seaside villages to US kitchens. (description from publisher)
Haute Dogs gives the classic cookout staple a fresh and tasty twist, with recipes inspired by everything from south-of-the-border BBQ to Japanese fusion to modern food-cart cuisine.
Handcraft your own top-notch dogs, buns, and condiments with step-by-step from-scratch instructions, and brush up on your hot dog history with an in-depth look at tasty traditions from the U.S. and beyond.
Just in time for summer, this indispensable guide will make your grilling extraordinary. (description from publisher)