Cooking, Baking & Drinks
Whip up some delicious meals, scrumptious desserts, and tantalizing cocktails with these cookbooks and guides. Cheers.
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The long-awaited new book from the bestselling and beloved author of The Smitten Kitchen Cookbook--a collection of essential recipes for meals you'll want to prepare again and again.
Deb Perelman is the author of two bestselling cookbooks, the OG of the culinary blogosphere, the homegrown brand with more than a million Instagram followers, the self-taught cook who obsessively tests her recipes until they're perfect.
Here, in her third book, Perelman presents 100 new recipes (plus a few old favorites from her site) that aim to make shopping easier, preparation more practical and enjoyable and food more reliably delicious for the home cook.
What's a keeper? It's a brilliantly fuss-free lemon poppy seed cake. It's Perelman's favorite roasted winter squash. It's an epic quiche. It's a slow-roasted chicken on a bed of unapologetically schmaltzy croutons. It's the only apple crisp she will personally ever make. It's perfect spaghetti and meatballs. These are the fail-safe, satisfying recipes you'll rely on for years to come - from Perelman's forever files to yours.
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NEW YORK TIMES BESTSELLER
TikTok sensation and beloved home cook Nadia Caterina Munno, a.k.a. The Pasta Queen, presents a cookbook of never-before-shared recipes featuring the signature pasta tips and tricks that are 100% authentic to Italian traditions--and just as gorgeous as you are.
In the first-ever cookbook from TikTok star and social media sensation Nadia Caterina Munno--a.k.a. The Pasta Queen--is opening the recipe box from her online trattoria to share the dishes that have made her pasta royalty. In this delectable antipasto platter of over 100 recipes, cooking techniques, and the tales behind Italy's most famous dishes (some true, some not-so-true), Nadia guides you through the process of creating the perfect pasta, from a bowl of naked noodles to a dish large and complex enough to draw tears from the gods. Whether it's her viral Pasta Al Limone, a classic Carbonara, or a dish that's entirely Nadia's--like her famous Assassin's Spaghetti--The Pasta Queen's recipes will enchant even the newest of pasta chefs.
Featuring a colorful tour of Italy through stunning photographs and celebratory tales of the country's rich culinary heritage, along with stories about Nadia's own life and family, The Pasta Queen is a cookbook that will warm your heart, soothe your soul, and spice up your life. And best of all? It's just gorgeous.
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NEW YORK TIMES BESTSELLER o A love letter to dessert by the New York Times bestselling author of Dessert Person
ONE OF THE BEST COOKBOOKS OF THE YEAR: Bon Appétit
"Whether you're into flambés, soufflés, or simple loaf cakes this book offers over 100 different answers to that all-important question: What's for dessert?"--Claire Saffitz
Claire Saffitz returns with 100 recipes for all dessert people--whether you're into impressive-yet-easy molten lava cakes, comforting rice pudding, or decadent chestnut brownies. In this all-new collection, Claire shares recipes for icebox cakes, pies, cobblers, custards, cookies and more, all crafted to be as streamlined as possible. (No stand mixer? No problem! You won't need one.) To keep the recipes straightforward and simple, Claire makes sure each recipe is extra efficient, whether you're making a Whipped Tres Leches Cake with Hazelnuts or Caramel Peanut Popcorn Bars. Fans will find all the warmth, encouragement, and deliciously foolproof recipes with loads of troubleshooting advice that they've come to count on from Claire.
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"[A] mesmerizing mix of recipes and food history."
--Publishers Weekly, STARRED REVIEW
"Duguid has a scholar's love of research, a cook's hunger, and a journalist's talent for storytelling. . . . The recipes are from all over the world and her knowledge is staggering. . . . Simply brilliant."
--Diana Henry, The Telegraph (U.K.), The Best Cookbooks to Buy in Autumn 2022
Naomi Duguid, who's taken food lovers to many corners of the globe, now invites readers and cooks on a very different journey--a deep dive into the miracle of salt and its essential role in preserving, fermenting, and transforming food.
Learn age-old techniques for making sauerkraut, miso, butter, prosciutto, kimchi, salt-fermented pickles, basturma, salt-preserved lemons, brined eggs, and much more. Create a vibrant "salt pantry" filled with enticing blends of salt and spices, and with easy condiments and preserves such as Spiced Green Mango Pickle and Dried Shrimp and Garlic Chutney. Read about essential salt-preserved flavorings such as soy sauce, fish sauce, pickled plums, salted anchovies, and salt cod.
The wide range of international recipes that follow invite you to use this umami-rich larder of salt-preserved ingredients and salted flavorings to transform vegetables, soups, mains, pasta dishes, and desserts. Orange and Black Olive Salad balances tangy and salty. Black Bean Sauce adds intense flavor to stir-fries. Bacalao Tortilla is a nod to salt cod as a cornerstone of European kitchens. Shio Koji, a simple salt-fermented ingredient, flavors grilled vegetables and other foods with subtlety and power. Kebabs marinated with a blend of pomegranate molasses and fish sauce are a triumph of salty-sweet-tart umami. And there's nothing like a layer of saltiness to bring out the best in sweets and desserts, from Creamy Candied Ginger and Miso Ice Cream to Yogurt Cake with Salted Lemon and Nuts, from Breton Salted-Butter Cake to Miso Cookies with Dark Chocolate Chips.
Working with salt-preserved and salt-fermented ingredients not only opens up a rich new world of flavors and techniques but also offers cooks the gift of connecting with generations of culinary wisdom.
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NEW YORK TIMES AND USA TODAY BESTSELLER o PUBLISHERS WEEKLY STARRED REVIEW o "The Woks of Life did something miraculous: It reconnected me to my love of Chinese food and showed me how simple it is to make my favorite dishes myself."--KEVIN KWAN, author of Crazy Rich Asians
The family behind the acclaimed blog The Woks of Life shares 100 of their favorite home-cooked and restaurant-style Chinese recipes in "a very special book" (J. Kenji López-Alt, author of The Food Lab and The Wok)
ONE OF THE BEST COOKBOOKS OF THE YEAR: NPR, Smithsonian magazine
This is the story of a family as told through food. Judy, the mom, speaks to traditional Chinese dishes and cultural backstory. Bill, the dad, worked in his family's Chinese restaurants and will walk you through how to make a glorious Cantonese Roast Duck. Daughters Sarah and Kaitlin have your vegetable-forward and one-dish recipes covered--put them all together and you have the first cookbook from the funny and poignant family behind the popular blog The Woks of Life.
In addition to recipes for Mini Char Siu Bao, Spicy Beef Biang Biang Noodles, Cantonese Pork Belly Fried Rice, and Salt-and-Pepper Fried Oyster Mushrooms, there are also helpful tips and tricks throughout, including an elaborate rundown of the Chinese pantry, explanations of essential tools (including the all-important wok), and insight on game-changing Chinese cooking secrets like how to "velvet" meat to make it extra tender and juicy.
Whether you're new to Chinese cooking or if your pantry is always stocked with bean paste and chili oil, you'll find lots of inspiration and trustworthy recipes that will become a part of your family story, too.
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Welcome Arvinda and Preena, the mother-daughter duo behind Arvinda's premium Indian spice blends, into your kitchen with their decades of experience, vibrant recipes, and cooking wisdom! Learn the basics of both classic and modern Indian cuisine in this timeless book that you will return to again and again.
In New Indian Basics, Preena Chauhan and Arvinda Chauhan--the masters behind Arvinda's Indian spice blends--present a collection of flavorful, accessible recipes and kitchen wisdom gained from a lifetime of personal and professional experience teaching Indian cooking, where spices take center stage. With their clear instructions and signature warmth, this mother-daughter duo will guide you to flawless renditions of Indian dishes, both traditional and modern, with absolute ease.
Here, you'll find recipes perfect for all meals and all home cooks, whatever the time of day or level of experience. Chapters like Indian Brunch & Eggs are full of modern dishes like Chai-Spiced Apple Buckwheat Pancakes with Maple Cream or Indian-Style Baked Eggs in a richly spiced tomato sauce. Indian Street Foods & Savory Appetizers will make traditional snacks, like Chaat Papri, your new go-to nibble. And whether you're looking for vegetarian or meat mains, you'll find options to excite your palate, from a classic Butter Chicken or Channa Masala to a celebratory Vegetable Biryani with Saffron & Nuts or a Mapled Tandoori Salmon with Mint. There are many accompaniments that go along with a full Indian meal, so there are chapters dedicated to these components such as chutneys, pickles, raitas, and masalas to help you build your pantry, rice dishes, and, of course, flatbreads, like homemade Naan. And don't forget about dessert! Preena and Arvinda share a full chapter on exquisite mithai, traditional sweets, and modern desserts as well. With this focus on the many expansive regions that make up India's culinary fabric, you'll be enticed to learn about beloved specialties and new flavor profiles. No matter the recipe, Preena and Arvinda use their many years as educators to walk you through every step.
In addition to their vibrant recipes, Preena and Arvinda include helpful resources like a spice glossary, a guide to different lentils and beans, a mini workshop on the best way to cook basmati rice, and information on how to serve--and eat--an Indian meal. They even suggest ways to put it all together with their celebratory and seasonal Indian menus. With a wealth of incredible recipes, knowledge, and gorgeous photography, New Indian Basics is sure to become a food bible in your kitchen.
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NEW YORK TIMES BESTSELLER o A mind-blowing collection of more than 100 new cookie recipes and inspiration to create your own masterpieces, from the founder of Milk Bar, host of Bake Squad, and inventor of the Compost Cookie.
In All About Cookies, Christina Tosi brings us into a cookie wonderland, with recipes from and inspired by Milk Bar's fan favorites. No cookie form is left unturned, from classic crispies to sandies, sammies, chewies, bars, and even no-bakes. She remixes an old classic into the marbled chocolate s'more cookie, takes us on a flavor journey with blueberry-and-corn bars, and introduces us to a new favorite with the jelly-donut cookie sandwich.
And all that creativity is meant to rub off: Through dozens of recipes, she shows you how to mix and match ideas, flavors, and textures to turn you into a cookie wizard. Whether you're swapping out peanut butter for marshmallow fluff or adding Milk Bar's famous Birthday Crumbs to a recipe, this cookbook will reimagine the cookie game for new bakers and pros alike. All About Cookies will have you rushing to preheat your oven and push your culinary boundaries to the next level.
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A bread-making masterclass for home bakers, featuring simple, satisfying breads, loaves, and rolls made from a range of flours, including gluten-free varieties
In The Bread Book, Éric Kayser - founder of the legendary French bakery Maison Kayser and bestselling author of The Larousse Book of Bread makes baking bread from scratch both accessible and exciting.
Kayser begins with the fundamentals of bread-making, offering primers on traditional leavening techniques, types of flour, and essential ingredients, as well as a helpful glossary. Each recipe is explained with concise, easy-to-follow instructions, and includes prep, proofing, and baking times to aid with time management. Step-by-step photography demystifies the more complex breadmaking processes, and a handy troubleshooting section addresses common breadmaking dilemmas.
The collection of 60 recipes includes foolproof versions of boulangerie and international staples; healthy recipes featuring heritage grains - from high-protein lentil and chickpea flours to low-gluten and gluten-free varieties made with einkorn, buckwheat, spelt and rye, as well as a mouthwatering range of sweet loaves and brioches.
Clear, comprehensive, and beautifully produced,The Bread Book is a kitchen shelf essential for the modern home baker.
Chapters and recipes include: Classic Breads : Baguette; Boule; Heritage Wheat Bread; No-Knead Bread; Rye Loaf Breads with Heritage Grains : Corn and Sunflower Seed Bread; Grape Seed Bread; Hemp Bread; Rice Flour and Buckwheat Bread; Quinoa Flour Bread Breads of the World : Bao Buns; Challah; Naan; Pita; Rosemary Focaccia Stuffed Loaves : Cheese Bread; Fig, Hazelnut, and Fennel Bread; Matcha and Candied Orange Bread; Mixed Fruit and Nut Crown; Olive Bread Brioches : Babka; Chocolate and Banana Brioche; Ekmek with Raisins and Pecans; Japanese Milk Bread with Pistachios and Cherries; Pain Au Lait
Hardcover - discounted
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Pre-order the brand-new cookbook that will make getting good food on the table easier than ever before . . Jamie's back to basics with over 120 simple, delicious, ONE pan recipes
In ONE, Jamie Oliver will guide you through over 120 recipes for tasty, fuss-free and satisfying dishes cooked in just one pan. What's better: each recipe has just eight ingredients or fewer, meaning minimal prep (and washing up) and offering maximum convenience.
Packed with budget-friendly dishes you can rustle up any time, ONE has everything from delicious work from home lunches to quick dinners the whole family will love; from meat-free options to meals that will get novice cooks started.
With chapters including . .
· Veggie Delights
· Celebrating Chicken
· Frying Pan Pasta
· Batch Cooking
· Puddings & Cakes
Simple dishes like Juicy Tahini Chicken, Hassleback Aubergine Pie and Squodgy Croissant Loaf will soon become your firm new favourites.
There are plenty more no-fuss, tasty recipes that make ONE sit alongside 5 Ingredients: Quick & Easy Food and 15 Minute Meals as your go-to kitchen companions.
This edition has been adapted for the Canadian market.
'Jamie Oliver conjures easy, mouth-watering dishes from only a handful of ingredients' Sunday Times
'There is only one Jamie Oliver. Great to watch. Great to cook' Delia Smith
'Cooking for all the family has been transformed by the master of healthy home cooking' Woman & Home
Hardcover - discounted
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#1 NEW YORK TIMES BESTSELLER o America's favorite home cook presents delicious, crowd-pleasing, go-to recipes that you'll want to make over and over again!
Even Ina Garten, America's most-trusted and beloved home cook, sometimes finds cooking stressful. To make life easy she relies on a repertoire of recipes that she knows will turn out perfectly every time. Cooking night after night during the pandemic inspired her to re-think the way she approached dinner, and the result is this collection of comforting and delicious recipes that you'll love preparing and serving. You'll find lots of freeze-ahead, make-ahead, prep-ahead, and simply assembled recipes so you, too, can make dinner a breeze.
In Go-To Dinners, Ina shares her strategies for making her most satisfying and uncomplicated dinners. Many, like Overnight Mac & Cheese, you can make ahead and throw in the oven right before dinner. Light dinners like Tuscan White Bean Soup can be prepped ahead and assembled at the last minute. Go-to family meals like Chicken in a Pot with Orzo and Hasselback Kielbasa will feed a crowd with very little effort. And who doesn't want to eat Breakfast For Dinner? You'll find recipes for Scrambled Eggs Cacio e Pepe and Roasted Vegetables with Jammy Eggs that are a snap to make and so satisfying. Ina's "Two-Fers" guide you on how to turn leftovers from one dinner into something different and delicious the second night.
And sometimes the best dinner is one you don't even have to cook! You'll find Ina's favorite boards to serve with store-bought ingredients, like an Antipasto Board and Breakfast-for-Dinner Board that are fun to assemble and so impressive to serve. Finally, because no meal can be considered dinner without dessert, there are plenty of prep-ahead and easy sweets like a Bourbon Chocolate Pecan Pie and Beatty's Chocolate Cupcakes that everyone will rave about.
For Ina, "I love you, come for dinner" is more than just an invitation to share a meal, it's a way to create a community of friends and family who love and take care of each other, and we all need that now more than ever. These go-to recipes will give you the confidence to create dinners that will bring everyone to your table.
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Transport your glass around the globe with more than 75 cocktail recipes from one of the world's premier bartenders.
Grab your glass and let's go!
For over 20 years, Lauren Mote has tended bars and traveled the world, often as one of the only women in a male-dominated industry. She's developed cocktail recipes, sought out new ingredients, and gathered stories along the way. Now, in her first book, Lauren is inviting readers and home bartenders to pack their suitcases and come with her on an international cocktail adventure.
Few bartenders can match Lauren's encyclopedic knowledge of spirits, liqueurs, and tinctures, not to mention her originality for blending them into a perfectly-balanced drink. Once you've gotten a handle on the basics of bartending, and gathered your cocktail shaker along with a few other pieces of equipment, you'll be raising your glass in no time. The recipes are organized by their star ingredients, such as agave, gin, whiskey, rum, vodka, and more. Every drink is given its own designation of standard, mid, low, or zero proof, and you'll find a whole chapter on nonalcoholic cocktails, because Lauren feels strongly that all drinks should be prepared with care, whether they include alcohol or not. Once you've narrowed down the base that you're in the mood for, let Lauren's magnetic storytelling and gift of the gab continue to guide you. In each chapter, you'll find a collection of Mise en Place Recipes to help you build up your bar's basic ingredients and make Lauren's techniques your own.
With beautiful storytelling and photography, and cocktail recipes you won't find elsewhere, A Bartender's Guide to the World is as much a pleasure to read as it is to imbibe from.
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Make a meal out of almost anything.
Stop shopping and start cooking what you have. Your pantry's possibilities are endless. Milk Street will help you transform whatever you already have into bright, bold meals from around the world.
Got a can of chickpeas? It can become anything from a quick hummus to a curry spiked with sweet carrots, from a garlicky chickpea soup to a bowl of crispy canned beans with lemon and scallions.
Or grab that can of tomatoes from the back of the cabinet. It can become spicy one-pot pasta all'arrabbiata, chilaquiles rojos, a rich shakshuka with poached eggs or a chicken and tortilla soup.
Turn to the refrigerator, where eggs and leftover vegetables are the start of cheesy migas, a Spanish tortilla with potato chips or a quick fried rice. Chicken breasts or thighs from the freezer become Hungarian chicken paprikash or hearty chicken salad with green tahini. Cooks in Amalfi, Italy, taught us to turn a wedge of Parmesan and lemons on the counter into a light yet flavorful pesto. And that's just the start. Desserts, too, come together easily with ingredients everyone keeps on hand.
These 225 recipes begin with the most common ingredients in your kitchen, but they provide more than a lesson in practicality. They teach an improvisational, creative way to cook.
That's when cooking becomes an adventure.
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Pay homage to the quaintest hamlet in Elmdale County in this fun, unofficial cookbook inspired by the show.
Whether you're experienced in the kitchen, or basically eat at the local café for every meal, Tastes Like Schitt has a recipe for you. Specials from Café Tropical, Jocelyn's down-to-earth dishes, and meals from the Rosebud Motel have inspired this collection of recipes.
With 75 full color recipes, this cookbook features appetizers, drinks, entrees, desserts, and more. Cook your way through them all as you rewatch your favorite episodes. This book makes the perfect gift for any fan of the tv show Schitt's Creek. As you work your way through the chapters, you will be doing a lot more than just folding in the cheese for the enchilada recipe. Other dishes include:
- Rosebud Motel Cinnamon Rolls
- Sloppy Jocelyns
- There's a Dead Guy in Room 4-Cheese Macaroni
- Twyla's Meadow Harvest Smoothie
- Farm Witches' Peanut Butter Things
- Herb Ertlinger's Wine Spritzer
- Budd's Bourbon BBQ Sauce
- And many more!
You'll find a variety of recipes for chefs of all levels. Easy-to-follow recipes make it possible to cook, bake and eat your way through Schitt's Creek. Grab an apron, preheat the oven, and put on your favorite episode. Let's make a meal that Tastes Like Schitt!
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Recipes, perfected. A repertoire of reliable, classic recipes and fundamental techniques that deliver gorgeous results, every time, for cooks of every ability, in the tradition of Genius Recipes and Barefoot Contessa Foolproof.
Stop searching the web for what to cook for dinner. From the best roast chicken to the most sumptuous brownie, Lesley Chesterman's perfected recipes have you covered--tonight, and always.
When Montreal's favorite food critic, Lesley Chesterman, was approached ten years ago to write a cookbook, she laughed and said: "The last thing the world needs is another recipe for carbonara." She never forgot the editor's reply: "True. But I think they might like your recipe for carbonara." That comment resonated, because carbonara, like so many dishes, is a recipe Lesley has worked tirelessly to get just right. Returning again and again to recipes and making small tweaks or big overhauls is what Lesley loves to do. And the result of a lifetime of tinkering is Make Every Dish Delicious, a cookbook that offers a repertoire of foolproof modern classics and a wealth of cooking knowledge to give everyone a helping hand in the kitchen.
Make Every Dish Delicious begins with deeply informative chapters on how to set up your kitchen and pantry, and how to work with fundamental ingredients and basics such as eggs, butter, stocks, and vinaigrettes. Lesley effortlessly demystifies multiple technical challenges (how to make an omelet, how to deep fry without fear, how to use--and not misuse--the all-important salt, and many more). From there, she takes you on a savoury and sweet journey of recipes encompassing modern classics such as her super simple carbonara, perfect pain de campagne, show-stopping salt-baked bass, crowd-pleasing standing rib roast, stunning black forest cake, and gorgeous Gascogne apple tart.
Every recipe here is reliable, repeatable, and irresistible. Homemade no-knead bread and pizza dough? Yes, you can! Chicken Kiev (the easy way)? Of course! Cote de boeuf for two? Why not? Chocolate megamousse for a dessert sensation? Lesley's got you. These are dishes to cook with total confidence for friends and family, every day. Let Lesley's collection of perfected recipes become your very own.
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The beloved Netflix host and New York Times bestselling author of Nadiya Bakes and Time to Eat presents more than ninety sweet and savory recipes for every meal, occasion, or mood.
Nadiya Hussain, winner of The Great British Baking Show, knows that what we bake depends on the day of the week and what mood we're in. In Nadiya's Everyday Baking, Nadiya shares nearly 100 simple and achievable recipes for breakfast, dinner, dessert, and everything in between.
Organized by situation and occasion, Nadiya's recipes are designed to always provide for a delicious, rewarding meal no matter what kind of day you're having:
o Everyday Kind of Days when you're short on time: Harissa Pita Pockets, Sweet Potato Jalapeño Gratin, Crispy Tofu Lettuce Wraps
o Chill Out Days when you want to move and cook slowly: Spring Onion Pancakes, Tandoori Chicken Naan Sando, Spicy Smashed Chickpeas
o Rainbow Days when you need some color in your diet: Spinach and Paneer-Stuffed Shells, Crunchy Okra Fries, Fruity Baked Ricotta Dip
o Happy Days when you want to cook something uplifting and celebratory: Paprika Egg Phyllo Tart, Mushroom Carnitas, Chocolate Hazelnut Cookie Pie
o Baking Days with simple desserts for beginner bakers as well as elevated bakes for experienced ones: Cake in a Jar, Hot Chocolate Custard Pudding, Indian Gulab Jamun Cheesecake
This stunning collection of recipes, alongside delightful photography and Nadiya's warm, inspirational voice, is sure to become a new favorite for home cooks and bakers alike.