Creating a better world starts at home—in the kitchen—and for twenty years the Birchwood Cafe has guided diners to live and eat sustainably and joyfully. Now you can sample Birchwood’s recipes—adapted for home cooks—and fill your own table with some of the...
Creating a better world starts at home—in the kitchen—and for twenty years the Birchwood Cafe has guided diners to live and eat sustainably and joyfully. Now you can sample Birchwood’s recipes—adapted for home cooks—and fill your own table with some of the...
Available for the first time in an American edition, this debut cookbook, from bestselling authors Yotam Ottolenghi and Sami Tamimi of Plenty and Jerusalem, features 140 recipes culled from the popular Ottolenghi restaurants and inspired by the diverse culinary traditions of the Mediterranean.
Yotam Ottolenghi’s four eponymous restaurants—each a patisserie, deli, restaurant, and bakery rolled into one—are among London’s most popular culinary destinations. Now available for the first time in an American edition and updated with US measurements throughout, this debut cookbook from the celebrated, bestselling authors of Jerusalem and Plenty features 140 recipes culled from the popular Ottolenghi restaurants and inspired by the diverse culinary traditions of the Mediterranean.
The recipes reflect the authors’ upbringings in Jerusalem yet also incorporate culinary traditions from California, Italy, and North Africa, among others. Featuring abundant produce and numerous fish and meat dishes, as well as Ottolenghi’s famed cakes and breads, Ottolenghi invites you into a world of inventive flavors and fresh, vibrant cooking.
A fully revised and expanded edition of the most comprehensive vegetarian cookbook ever published, with more than 400,000 copies in print, from America’s leading authority on vegetarian cooking.
Originally published in 1997, Deborah Madison’s Vegetarian Cooking for Everyone was both ahead of its time and an instant classic. It has endured as one of the world’s most popular vegetarian cookbooks, winning both a James Beard Foundation award and the IACP Julia Child Cookbook of the Year Award. Now, The New Vegetarian Cooking for Everyone picks up where that culinary legacy left off, with more than 1,600 classic and exquisitely simple recipes for home cooks, including a new introduction, more than 200 new recipes, and comprehensive, updated information on vegetarian and vegan ingredients.
A treasure from a truly exceptional culinary voice, The New Vegetarian Cooking for Everyone is not just for vegetarians and vegans—it’s for everyone interested in learning how to cook vegetables creatively, healthfully, and passionately.
Award-winning chef Greg Atkinson explores and savors the Northwest cuisines signature ingredients including oysters, Dungeness crabs, king salmon, cherries, and hazelnuts.
Without crisp apples, wild salmon, sweet hazelnuts, mint from the garden, and spot prawns, there would be no such thing as Northwest cuisine. In this big-hearted cookbook, Greg Atkinson celebrates these and other regional treasures with a cooks knowledge and a locals love of place. Join Atkinson on a culinary tour of these special ingredients as he explains which oysters can stand up to cooking, which apples make the best pies, and how to use cherries in both savory and sweet dishes. With more than 150 choice recipes, this is sure to become an essential cookbook.
From Asparagus to Zucchini answers the question of what to do with your armloads of greens, exotic herbs (and the never-before-seen vegetables).
The unique, award-winning cookbook—a collection of seasonal recipes from a traditional French garden. Winner of the Best Book on France by a Non-French Writer Award at the Versailles Cookbook Fair; finalist for the Julia Child Award, the Gourmet Magazine Award, and “Best Cookbook of the Year” sponsored by IACP; and nominated in the international category of the KitchenAid Book Awards of the James Beard Foundation Awards.
A unique blend of stylish cookbook and earthy garden story, here is a collection of 250 recipes derived from a centuries-old French kitchen garden. The stunning debut of a lively new culinary voice, The Cook and the Gardener chronicles a year in the life of the walled kitchen garden at Chateau du Fey and its taciturn, resourceful, charmingly sly peasant caretaker. Using the fruits and vegetables harvested from Monsieur Milbert’s garden, Amanda Hesser creates four seasons of recipes tied ineluctably to the land and the all-but-forgotten practices upheld by Milbert.
Hesser’s sublimely simple recipes—each with accessible ingredients and clear notes and instructions—also tell a story. They are a month-by-month record of the ingredients available to her, so that this cookbook also serves as an almanac for cooks. Special “Basics” sections at the opening of each season lay the culinary groundwork for the recipes that follow. Tips on how to buy, store, and prepare particular vegetables, fruits, and herbs are presented in margin notes to recipes.
By bringing the kitchen closer to the garden, The Cook and the Gardener gives home cooks a new understanding of the produce they have on hand, whether from the supermarket, the farmer’s market, or their own gardens. At the same time, it captures the quirky customs and wily wisdom of a vanishing way of life in provincial France.
“Eat locally, eat seasonally.” A simple slogan that is backed up by science and by taste. The farther away from the market something is grown, the longer it must spend getting to us, and what eventually arrives will be less than satisfying. Although we can enjoy a bounty of produce year-round—apples in June, tomatoes in December, peaches in January—most of it is lacking in flavor. In order to select wisely, we need to know more. Where and how was the head of lettuce grown? When was it picked and how was it stored? How do you tell if a melon is really ripe? Which corn is sweeter, white or yellow?
Russ Parsons provides the answers to these questions and many others in this indispensable guide to common fruits and vegetables, from asparagus to zucchini. He offers valuable tips on selecting, storing, and preparing produce, along with one hundred delicious recipes. Parsons delivers an entertaining and informative reading experience that is guaranteed to help put better food on the table.