Cooking, Baking & Drinks
Whip up some delicious meals, scrumptious desserts, and tantalizing cocktails with these cookbooks and guides. Cheers.
Tartine Bread (Artisan Bread Cookbook, Best Bread Recipes, Sourdough Book)
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- by Scott Conant
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From award-winning chef and Food Network personality Scott Conant, a cookbook of restaurant-quality Italian meals that you can make easily in your home kitchen
Thirty-five years into an illustrious career of restaurant openings across the country, widespread acclaim, and frequent appearances on the Food Network's Chopped and many other shows, Scott Conant has returned home to create his most personal cookbook yet. Meals cooked from simple, fresh ingredients were staples of Conant's childhood in a New England family with roots in Southern Italy. From his grandparents' garden to the dinner table, he learned early on to appreciate the nuances of different flavors and ingredients, and the strong connection between food and family.
Focusing on these foods Conant grew up with and the ones he makes for his loved ones today, Peace, Love, and Pasta compiles simple, fresh, and flavorful Italian recipes for the home cook to bring to their own family's table. These recipes are built on the art of cooking for love, fascination with flavors and ingredients, and the simple pleasures of taste and conviviality.
- by S.l. Klassen
$26.00 - Add to Cart
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A satirical cocktail book featuring seventy-seven cocktail recipes accompanied by arcane trivia on Mennonite history, faith, and cultural practices.
At last, you think, a book of cocktails that pairs punny drinks with Mennonite history! Yes, cocktail enthusiast and author of the popular Drunken Mennonite blog Sherri Klassen is here to bring some Low German love to your bar cart. Drinks like Brandy Anabaptist, Migratarita, Thrift Store Sour, and Pimm's Cape Dress are served up with arcane trivia on Mennonite history, faith, and cultural practices.
Arranged by theme, the book opens with drinks inspired by the Anabaptists of sixteenth-century Europe (Bloody Martyr, anyone?), before moving on to religious beliefs and practices (a little like going to a bar after class in Seminary, but without actually going to class). The third chapter toasts the Mennonite history of migration (Old Piña Colony), and the fourth is all about the trappings of Mennonite cultural identity (Singalong Sling).
With seventy-seven recipes, ripping satire, comical illustrations, a cocktails-to-mocktails chapter for the teetotallers, and instructions on scaling up for barn-raisings and funerals, it's just the thing for the Mennonite, Menno-adjacent, or merely Menno-curious home mixologist.
- by Jennifer Segal
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70 quick-fix weeknight dinners and 30 luscious weekend recipes that make every day taste extra special, no matter how much time you have to spend in the kitchen--from the beloved bestselling author of Once Upon a Chef.
"Jennifer's recipes are healthy, approachable, and creative. I literally want to make everything from this cookbook!"--Gina Homolka, author of The Skinnytaste Cookbook
Jennifer Segal, author of the blog and bestselling cookbook Once Upon a Chef, is known for her foolproof, updated spins on everyday classics. Meticulously tested and crafted with an eye toward both flavor and practicality, Jenn's recipes hone in on exactly what you feel like making.
Here she devotes whole chapters to fan favorites, from Marvelous Meatballs to Chicken Winners, and Breakfast for Dinner to Family Feasts. Whether you decide on sticky-sweet Barbecued Soy and Ginger Chicken Thighs; an enlightened and healthy-ish take on Turkey, Spinach & Cheese Meatballs; Chorizo-Style Burgers; or Brownie Pudding that comes together in under thirty minutes, Jenn has you covered.
- by Houghton Mi Harcourt
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In the follow-up to his New York Times bestseller Antoni in the Kitchen, Queer Eye star Antoni Porowski shares exuberantly easy dinners for every night of the week
Let's Do Dinner is an invitation into Antoni's easy kitchen. Dinner with Antoni means satisfying meals full of clean protein and loads of vegetables, with splurges of carbs and decadence. Simple, yes, but always special. Antoni keeps shopping lists short and steps and pans to a minimum.
Pulled chicken nachos, pasta carbonara with scallions and peas, or pan-seared steak with harissa butter and crispy potatoes--it's all good for post-work evenings or casual entertaining. Antoni shows how to crank the flavor, make exciting suppers from pantry staples, create new takes on classics by swapping in one surprising ingredient, and build a rousingly flavored vegan grain bowl. Plus, he lets you in on the secret weapons in every kitchen that get great food on the table fast.
- by Renee Kohlman
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In this follow-up cookbook to her Taste Canada Gold Winner All the Sweet Things, Renée Kohlman turns her attention to vegetables . . . and her love for a handsome vegetable farmer.
On Renée Kohlman's very first date with her partner Dixon, he presented her with a bundle of asparagus. She knew immediately it was love and that her next cookbook would be all about vegetables.
In 23 chapters organized by vegetable, from that auspicious Asparagus to the reliable Zucchini, Vegetables: A Love Story includes 92 delicious and easy-to-follow vegetable-forward (but not exclusively vegetarian) recipes. Soups, salads, sides, tarts, casseroles, pastas, snacks, and more are accompanied by vivid photography that celebrates both raw ingredients and finished dishes.
The book is prefaced with a recommended ingredient list for pantry, fridge, and freezer; the author's favourite kitchen tools; tips for successful cooking and vegetable storage. It also includes seven essays that tell the story of Ren and Dix's relationship and the significance of vegetables to the life they've built together, all delivered with the signature blend of humour and heart that readers of Renée's blog and newspaper columns have come to love. With a little cajoling she was even able to get Dixon to contribute some of his own insights to the pages. In Renée's own words, "it's a love story about food and a food story about love."
- by Christine Tizzard
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An indispensable and timely cookbook offering easy, everyday solutions to a problem every home cook faces: food waste, and 100 delicious and flexible recipes to get the most of your food.
Cook More, Waste Less offers accessible solutions to a problem every home cook faces: waste. From grocery shopping tips to pantry storage ideas, this book is packed with strategies to get the most out of your food, whether it's fresh or frozen, ingredients a little past their prime, or leftovers.
Written by food industry professional Christine Tizzard, who after seeing (and cringing at) the amount of wasted food during filming and photo shoots, and having many friends come to her with their own food waste woes, knew she had to share the everyday low waste hacks she uses in her own kitchen.
Inside there are over 100 adaptable recipes to enjoy, with plenty of flexibility for substitutions. Turn leftover broccoli and Swiss chard stems into a delicious au gratin. Use up your parmesan rinds in a soothing broth. Make a mouthwatering pot roast and turn the leftovers into a savory pie or beefy black lentil stew. Leftover rice? Rice pudding. Fruit going soft? Anything can be a marmalade. There are even ideas for face scrubs and dog treats.
Featuring candid photography and zero waste tips from other chefs and producers, Cook More, Waste Less gives you the tools to enjoy every last bite, save valuable dollars, and help reduce environment impact at the same time.
- by Kelley Epstein
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For ski bums and non-skiers who enjoy the snow, here is a cozy winter cookbook of 65+ hearty recipes, plus beautiful photography that captures the après-ski culture and mountain town life.
Après-ski is more than just an afternoon beer in the lodge. It's an opportunity to gather with friends and family over delicious food and drinks during the cold winter months. This cozy cookbook invites home cooks of all levels to embrace the après culture all season long, whether they're the first skier on the slopes in the morning or a nonskier who prefers to snuggle up by the fireplace. There are recipes for every meal--because yes, you really can "après all day"--including Apple Pie Oatmeal as pre-ski fuel, Tater Tot Nachos, a.k.a. "Tatchos" for an indulgent snack on the couch, Classic Beef Stew with Cheesy Garlic Bread for a family potluck, and a well-deserved Kitchen Sink Skillet Cookie to end the day. There is a section with helpful tips on cooking at altitude, plus fun sidebars featuring must-know ski lingo, ideas for game night, and more. Ski bums, outdoor enthusiasts, and anyone who lives in cold climates will appreciate the hearty recipes and beautiful photography of mountain scenery.
FOR ANYONE IN COLD CLIMES: Après-ski isn't just for skiers, and neither is this cookbook--anyone can après, at any time of day! The recipes in this book are perfect for anyone who lives somewhere with cold winters or loves the mountains or the idea of mountain living.
GOOD GIFT FOR A RANGE OF FOLKS: With beautiful mountain scenery and photos of charming ski towns,Après All Day encapsulates a way of life. This is a lovely gift for anyone who likes to cook, as well as those who enjoy or aspire to an outdoorsy life in the mountains.
COMPELLING PACKAGE:Après All Day is full of evocative photography: a stack of blankets, signage on the slopes, chairlifts in the fog, snow-dusted pine trees, and more. The approachable recipes, informal tone, and aspirational photography will make you feel as if you are enjoying a ski weekend in the mountains with your best friend.
o Home cooks who love the mountains and mountain dwellers who like to cook
o Skiers and snowboarders of all levels
o Anyone who enjoys snow activities and the après-ski culture
o Those who live in places with cold winters
o Armchair travelers
- by Cassy Joy Garcia
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Never throw out your leftovers again with these delicious and healthy meals designed to transform into an entirely different dish the next night from best-selling author Cassy Joy Garcia.
As a busy mom of two, Cassy Joy Garcia, the best-selling author of Cook Once, Eat All Week, has limited time to get food on the table. With this book, she shares a fresh approach to preparing dinner in a hurry. These 120 easy, delicious recipes are designed to use the leftovers from one recipe to quickly cook a completely different meal the next day.
While most meal-prep cookbooks require you to plan your entire week ahead of time and spend hours in the kitchen (and a small fortune on groceries), Cook Once Dinner Fix shows you how to utilize the leftovers from one meal to create an entirely new creation for the next. The leftover Roasted Garlic Turkey Breast transforms into Spiced Turkey Potato Soup, and Dry-Rubbed Barbecue Brisket becomes crowd-pleasing Cheesesteak-Stuffed Peppers. No matter your favorite flavor profile or dietary restrictions, this book is packed with recipes the whole family will enjoy.
The Cook Once Dinner Fix solves the "what's for dinner" question without requiring enormous amounts of time, energy, skill, or money. Now dinnertime can be fun, fast, affordable, and sustainable.
- by Jenny Rosenstrach
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You don't need to be a vegetarian to eat like one! With over 100 recipes, the New York Times bestselling author of Dinner: A Love Story and her family adopt a "weekday vegetarian" mentality.
"Whether you're vegetarian or not (or somewhere in-between), these recipes are fit to become instant favorites in your kitchen!" --Molly Yeh, Food Network host and cookbook author
Jenny Rosenstrach, creator of the beloved blog Dinner: A Love Story and Cup of Jo columnist, knew that she wanted to eat better for health reasons and for the planet but didn't want to miss the meat that she loves. But why does it have to be all or nothing? She figured that she could eat vegetarian during the week and save meaty splurges for the weekend. The Weekday Vegetarians shows readers how Jenny got her family on board with a weekday plant-based mentality and lays out a plan for home cooks to follow, one filled with brilliant and bold meat-free meals.
Curious cooks will find more than 100 recipes (organized by meal type) for comforting, family-friendly foods like Pizza Salad with White Beans, Cauliflower Cutlets with Ranch Dressing, and Squash and Black Bean Tacos. Jenny also offers key flavor hits that will make any tray of roasted vegetables or bowl of garlicky beans irresistible--great things to make and throw on your next meal, such as spiced Crispy Chickpeas (who needs croutons?), Pizza Dough Croutons (you need croutons!), and a sweet chile sauce that makes everything look good and taste amazing. The Weekday Vegetarians is loaded with practical tips, techniques, and food for thought, and Jenny is your sage guide to getting more meat-free meals into your weekly rotation.
Who knows? Maybe like Jenny's family, the more you practice being weekday vegetarians, the more you'll crave this food on the weekends, too!
- by Matt Siegel
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An irreverent, surprising, and entirely entertaining look at the little-known history surrounding the foods we know and love
Is Italian olive oil really Italian, or are we dipping our bread in lamp oil? Why are we masochistically drawn to foods that can hurt us, like hot peppers? Far from being a classic American dish, is apple pie actually . . . English? "As a species, we're hardwired to obsess over food," Matt Siegel explains as he sets out "to uncover the hidden side of everything we put in our mouths." Siegel also probes subjects ranging from the myths--and realities--of food as aphrodisiac, to how one of the rarest and most exotic spices in all the world (vanilla) became a synonym for uninspired sexual proclivities, to the role of food in fairy- and morality tales. He even makes a well-argued case for how ice cream helped defeat the Nazis. The Secret History of Food is a rich and satisfying exploration of the historical, cultural, scientific, sexual, and, yes, culinary subcultures of this most essential realm. Siegel is an armchair Anthony Bourdain, armed not with a chef's knife but with knowledge derived from medieval food-related manuscripts, ancient Chinese scrolls, and obscure culinary journals. Funny and fascinating, The Secret History of Food is essential reading for all foodies.
- by Dee Hobsbawn-smith
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The lyricism of Bread & Water interweaves culinary insights and literary essays to pose fundamental questions about how we live--and how we feed--the larger hungers that motivate our lives.
"When I write of hunger, I am really writing about love and the hunger for it, and warmth and the love of it and the hunger for it . . ." --MFK Fisher
When chef and writer dee Hobsbawn-Smith left the city for rural life on a farm in Saskatchewan, she planned to replace cooking and teaching with poetry and prose. But--as begin the best stories--her next adventure didn't quite work that way.
Food trickled into her poems, her essays, her fiction. And water poured into her property in both Saskatchewan and Calgary during two devastating floods.
Bread & Water uses lyrical prose to examine those two fundamental ingredients, and to probe the essential questions on how to live a life. Hobsbawn-Smith uses food to explore the hungers of the human soul: wilder hungers that loiter beyond cravings for love. She kneads themes of floods and place, grief and loss; the commonalities of refugees and Canadians through common tastes in food; cooking methods, grandmothers and mentors; the politics of local and sustainable food; parenting; male privilege in the restaurant world; and the challenges of aging gracefully.
It is an elegant collection that weaves joy into exploring the quotidian in search for larger meaning.
- by Anette Moldvaer
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Go on a journey from bean to brew and explore the history of coffee, its production, and how to become an expert barista at home.
Are you a coffee lover who wants to learn how to extract the perfect brew? This coffee guide and recipe book is a must-have for anyone looking for information and inspiration to experiment with different beans, methods, and flavors.
Inside this go-to guide to all things coffee, you'll discover:
o The essential coffee brewing equipment to help you extract and brew all kinds of coffee with confidence
o Explore the origins of coffee from how cherries are grown, the process of coffee harvesting, and processing into the coffee beans you know and love
o A region-by-region tour of leading coffee-producing countries highlights local processing techniques and different coffee flavor profiles
o Visual step-by-step techniques show you how to roast the beans, prepare an espresso shot, steam milk, and make delicious coffees, just like a barista!
o Over 100 recipes to suit every taste including dairy-free alternatives to milk
Improve your appreciation and knowledge of one of the world's favorite pastimes - drinking coffee! Discover the incredible variety of coffee beans grown around the world with profiles from over 40 countries from far-flung places like Vietnam and Bolivia. Readers can delve into coffee tasting and use a tasters wheel to understand the nuances in flavor from bean to bean and understand which notes complement one another.
Delve into the preparation of coffee, from roasting, grinding to brewing. Easy step-by-step instructions will show you the common brewing equipment used to make different coffees. Using the techniques that you have learned, explore the recipe section which includes café culture classics, such as the americano, flat white, and macchiato, to more unusual choices, like caffè de olla and ice maple latte. Brew coffee at home like a pro and start your day right with The Coffee Book.
- by Nadiya Hussain
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NEW YORK TIMES BESTSELLER o The host of the beloved Netflix series Time to Eat and Nadiya Bakes and winner of The Great British Baking Show returns to her true love, baking, with more than 100 delicious, Americanized recipes for sweet treats.
When Nadiya Hussain, the UK's "national treasure," began cooking, she headed straight to the oven--which, in her home, wasn't used for baking, but rather for storing frying pans! One day, her new husband asked her to bake him a cake and then... she was hooked! Baking soon became a part of her daily life.
In her newest cookbook, based on her Netflix show and BBC series Nadiya Bakes, Nadiya shares more than 100 simple and achievable recipes for cakes, cookies, breads, tarts, and puddings that will become staples in your home. From Raspberry Amaretti Biscuits and Key Lime Cupcakes to Cheat's Sourdough and Spiced Squash Strudel, Nadiya has created an ultimate baking resource for just about every baked good that will entice beginner bakers and experienced pastry makers alike.
- by Kate Leahy
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Wine and food are meant to be enjoyed together. This fresh look at a classic subject covers the essential grape varieties that wine lovers need to know, as well as fifty elegantly simple and delicious recipes to savor alongside.
"One of the most approachable books on wine I've seen."--David Lebovitz, author of Drinking French
Wine Style is the modern, casual guide to finding which wines you love and with which foods to pair them. There are no rules here (especially none of the old-fashioned ones, like "seafood should always be paired with white"). Whether you're looking to find an affordable new mainstay bottle for weeknight dinners, incorporate dessert wines into your routine, or learn how orange wine is made, Wine Style has you covered. And what could be a more delicious and fun way to explore different varietals than by cooking the perfect complementary snacks and dishes to go with them? You're bound to find new favorites--in foods and wines alike--with winning combinations such as baked lemony feta with crisp white wine; caramelized cabbage and onion galette with a serious red; smoked salmon spaghetti with sparkling wine; and so much more.
Discover new wines alongside incredible--and incredibly easy--recipes. With its modern approach to food and drink, Wine Style injects some much-needed fun into the world of wine tasting.
- by Alice Waters
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From chef and food activist Alice Waters, an impassioned plea for a radical reconsideration of the way each and every one of us cooks and eats
In We Are What We Eat, Alice Waters urges us to take up the mantle of slow food culture, the philosophy at the core of her life's work. When Waters first opened Chez Panisse in 1971, she did so with the intention of feeding people good food during a time of political turmoil. Customers responded to the locally sourced organic ingredients, to the dishes made by hand, and to the welcoming hospitality that infused the small space--human qualities that were disappearing from a country increasingly seduced by takeout, frozen dinners, and prepackaged ingredients. Waters came to see that the phenomenon of fast food culture, which prioritized cheapness, availability, and speed, was not only ruining our health, but also dehumanizing the ways we live and relate to one another.
Over years of working with regional farmers, Waters and her partners learned how geography and seasonal fluctuations affect the ingredients on the menu, as well as about the dangers of pesticides, the plight of fieldworkers, and the social, economic, and environmental threats posed by industrial farming and food distribution. So many of the serious problems we face in the world today--from illness, to social unrest, to economic disparity, and environmental degradation--are all, at their core, connected to food. Fortunately, there is an antidote. Waters argues that by eating in a "slow food way," each of us--like the community around her restaurant--can be empowered to prioritize and nurture a different kind of culture, one that champions values such as biodiversity, seasonality, stewardship, and pleasure in work.
This is a declaration of action against fast food values, and a working theory about what we can do to change the course. As Waters makes clear, every decision we make about what we put in our mouths affects not only our bodies but also the world at large--our families, our communities, and our environment. We have the power to choose what we eat, and we have the potential for individual and global transformation--simply by shifting our relationship to food. All it takes is a taste.