cevicheCeviche 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 dogsHaute 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)

 

back to butterWhat if butter and other “banished” foods like eggs, cream, and bacon had the inherent potential to restore our health and well-being–and that of future generations? It’s a pretty good question, isn’t it?

Traditional foods are the real, whole, unprocessed ingredients of our ancestors’ kitchens. These simple foods nourished us for centuries, before modern food processing turned our health upside down. Their value is once again gaining recognition. Traditional foods include: Grass-fed Meats and Wild-caught Seafood Organic, Farm Fresh Produce Pastured, Whole, and Raw Dairy Healthy Saturated Fats and Unrefined Oils Soaked and/or Sprouted Grains, Nuts, Seeds, and Beans Fermented Vegetables and Cultured Condiments Unrefined Sweeteners. Back to Butter explores these topics and more. Beautifully photographed and divided into two parts, Part I teaches you how to stock a traditional foods pantry and offers step-by-step guidance on the techniques and preparation methods practiced in traditional foods–including sprouting, soaking, and fermenting. Part II showcases more than 75 mouthwatering recipes, from main meals to side dishes, desserts, and more,

Learn just how nourishing and delicious it can be to revisit the wisdom of our ancestors and return Back to Butter. (description from publisher)

drink the harvestPreserving the harvest doesn’t have to stop with jam and pickles!

Many fruits, vegetables, and herbs can be made into delicious beverages to drink fresh or preserve for later — a healthy and inexpensive alternative to store-bought drinks. Drink the Harvest shows you how to create juices, ciders, wines, meads, teas, and syrups to savor any time of year. From strawberry juice to pear cider, dandelion wine to spiced apple mead, citrus peel tea to kombucha, you’ll love these delicious recipes. You’ll even discover how to create your own backyard beverage garden and how to harvest ingredients for maximum flavor and quantity.

Whether you’re looking for new ways to enjoy your garden’s bounty or want to experiment with pure concoctions made from farmers’ market finds, these recipes and techniques – including harvesting, canning, fermenting, and pasteurizing – will introduce you to a whole new world of garden goodness. (description from publisher)

sweet paulIt 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 & Make includes breakfast dishes like Morning Biscuits with Cheddar, Dill and Pumkin Seeds and brunches like Smoke 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, The World’s Best Cake.

Rustically chic craft projects – paper flowers make out of coffee filters, a vegetable-dyed tablecloth and a trivet from wooden clothespins – will captivate even those who are all thumbs. (description from publisher)

liddabit sweetsChocolate Mint Meltaways. PB&J Cups. Chai Latte Lollipops. Cherry Cordials, Spicy Pralines, and the cult favorite, Beer and Pretzel Caramels. Plus candy bars-the Twist Bar, the Nutty Bar, the Coconut-Lime Bar, inspired by commercial favorites (Snickers, Twix) but taken to new heights of deliciousness.

Yes, you really can make these sublime treats at home thanks to Liz Gutman and Jen King, the classically trained pastry chefs who traded in their toques to make candy-and now lead the candy-craft movement as proprietors of Liddabit Sweets, the Brooklyn confectionery.

The Liddabit Sweets Candy Cookbook is the perfect marriage of sugar and spice, packed with 75 foolproof recipes, full-color photographs, and lots of attitude. The approachable recipes, offbeat humor, and step-by-step photographs remind us that home candymaking is meant to be fun. The flavor combinations, down-to-earth advice, and easy directions make this the guide to turn to whether making candy for a treat, a holiday, a gift, or a bake sale. (description from publisher)

naked kitchen veggie burgerThe founders of the popular Naked Kitchen website unveil more than 100 of their favorite organic plant-based recipes for burger lovers everywhere. The recipes combine simple, wholesome ingredients to create a wide variety of scrumptious vegetable- and bean-based burgers and accompaniments that everyone can enjoy.

The Naked Kitchen Veggie Burger Book celebrates the burger in all its versatile glory–served on freshly baked buns, crumbled atop salads, added to pasta sauces, baked into taquitos, and more! Spanning a number of different ethnic influences, from Mexican to Mediterranean to Asian, these burgers are as nutritious as they are fun, flavorful, and redolent of homey goodness. The Naked Kitchen duo also present their favorite burger buns, condiments and toppings, sides and salads, fresh beverages, and “beyond burgers” recipes–for a superlative burger experience. Among the offerings: · Zesty Bean Burger · Southwestern Mini Sliders – Caramelized Onion Burger · Roasted Tomato Ketchup · Sweet Corn Ceviche · Crispy Sesame Green Bean Fries · Sweet Potato Beer Fries · Sun-Dried Tomato and Pepper Sausages · Pumpkin Seed Pesto · Sizzlin’ Satay ·  Pineapple Sunshine Cooler · Sparkling Raspberry Lemon Saki-tail. Each recipe includes a full-color photograph and is tagged with symbols indicating whether it is gluten free, soy free, and/or oil free. The authors also share numerous tips and tricks for easy preparation and storage. (description from publisher)

plumPlum Bistro, Seattle’s wildly popular vegan restaurant, is known for its delicious and innovative vegan recipes using local ingredients. Sure to please both vegans and meat-eaters, Plum: Gratifying Vegan Dishes from Seattle’s Plum Bistro features Plum’s flavorful, comforting dishes for brunch, soups, salads, entrées, desserts, and more. This photo-filled book features 60 recipes, including Pesto Plum Pizza, Good Old-Fashioned French Toast, Barbecue Oyster-Mushroom Sliders, Fresh Blueberry Shortcake, homemade vegan pasta, and more.

Bring home delicious vegan cuisine with the Plum cookbook! (description from publisher)

my paris kitchenA collection of stories and 100 sweet and savory French-inspired recipes from popular food blogger David Lebovitz, reflecting the way Parisians eat today and featuring lush photography taken around Paris and in David’s Parisian kitchen.

It’s been ten years since David Lebovitz packed up his most treasured cookbooks, a well-worn cast-iron skillet, and his laptop and moved to Paris. In that time, the culinary culture of France has shifted as a new generation of chefs and home cooks – most notably in Paris – incorporates ingredients and techniques from around the world into traditional French dishes. In My Paris Kitchen, David remasters the classics, introduces lesser-known fare, and presents 100 sweet and savory recipes that reflect the way modern Parisians eat today. You’ll find Soupe à l’oignon, Cassoulet, Coq au vin, and Croque-monsieur, as well as Smoky barbecue-style pork, Lamb shank tagine, Dukkah-roasted cauliflower, Salt cod fritters with tartar sauce, and Wheat berry salad with radicchio, root vegetables, and pomegranate. And of course, there’s dessert: Warm chocolate cake with salted butter caramel sauce, Duck fat cookies, Bay leaf poundcake with orange glaze, French cheesecake…and the list goes on.

David also shares stories told with his trademark wit and humor, and lush photography taken on location around Paris and in David’s kitchen reveals the quirks, trials, beauty, and joys of life in the culinary capital of the world. (description from publisher)

never too lateIf you’re 50 or over and thinking (or already committed to!) a vegan diet and lifestyle that will benefit your health, animals, and the planet, look no further than this essential all-in-one resource.

Authors Carol J. Adams, Patti Breitman, and Virginia Messina bring 75 years of vegan experience to this book to address the unique concerns of those coming to veganism later in life, with guidance on:  the nutritional needs that change with aging, how your diet choices can reduce your odds of developing heart disease, diabetes, cancer, and other conditions, easy steps for going vegan, including how to veganize your favorite recipes and navigate restaurant menus, travel, and more, how to discuss your decision to go vegan with friends and family, the challenges of caring for aging or ailing relatives who are not vegan, and many other topics of particular interest to those over 50.

Warmly written, down-to-earth, and filled with practical advice, plus insights from dozens of seasoned over-50 vegans, Never Too Late to Go Vegan makes it easier than ever to reap the full rewards of a whole-foods, plant-rich diet. (description from publisher)