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Satiate your sense of wanderlust and take an edible journey around New York City with food and travel journalist Tracey Ceurvels. In The NYC Kitchen Cookbook, Tracey shares her tasty adventures with foodie fans nationwide and explains how to use the flavorful ingredients found in NYC to make simple yet ...
The NYC Kitchen Cookbook: 150 Recipes Inspired by the Specialty Food Shops, Spice Stores, and Markets of New York City
Satiate your sense of wanderlust and take an edible journey around New York City with food and travel journalist Tracey Ceurvels. In The NYC Kitchen Cookbook, Tracey shares her tasty adventures with foodie fans nationwide and explains how to use the flavorful ingredients found in NYC to make simple yet sensational meals for any occasion. The NYC Kitchen Cookbook draws inspiration from food stores and markets that make NYC one of the most diverse and appetizing destinations of the world. Unique ingredients and the NYC shops they're sourced from are the stars of Tracey's recipes. But even if NYC shops are miles away, ingredients can also be found in markets nationwide and online, making The NYC Kitchen Cookbook a convenient and diverse recipe guide for every day of the week. NYC-inspired recipes include: Squash Soup Spiked with CiderBeet Dip with Caraway Seeds and DillLobster Ravioli with Orange-Tarragon ButterWasabi Mashed PotatoesSpicy Brownies with Coffee IcingAnd more!
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24.990000 USD

The NYC Kitchen Cookbook: 150 Recipes Inspired by the Specialty Food Shops, Spice Stores, and Markets of New York City

by Tracey Ceurvels
Hardback
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This vibrant book brings together the authentic cooking styles of Spain, Africa and the Middle East in a collection of more than 300 recipes. All the archetypal dishes are featured, including the much-loved and appetizing Middle-Eastern mezze dishes such as Falafel and Houmus, slow-cooked Moroccan tagines and vibrant Spanish paellas, ...
The Spanish, Middle Eastern & African Cookbook: Over 330 Dishes, Shown Step by Step in 1400 Photographs - Classic and Regional Specialities Include Tapas and Mezzes, Spicy Meat Dishes, Tangy Fish Curries and Exotic Sweets
This vibrant book brings together the authentic cooking styles of Spain, Africa and the Middle East in a collection of more than 300 recipes. All the archetypal dishes are featured, including the much-loved and appetizing Middle-Eastern mezze dishes such as Falafel and Houmus, slow-cooked Moroccan tagines and vibrant Spanish paellas, but also exotic dishes such as Joloff Chicken and Rice, from west Africa, and Tanzanian Fish Curry. Containing 1400 photographs, these easy-to follow recipes, with step-by-step instructions and professional tips, make a superb resource of ideas, and a perfect instructional guide.
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22.99 USD

The Spanish, Middle Eastern & African Cookbook: Over 330 Dishes, Shown Step by Step in 1400 Photographs - Classic and Regional Specialities Include Tapas and Mezzes, Spicy Meat Dishes, Tangy Fish Curries and Exotic Sweets

by Josephine Bacon, Jenni Fleetwood, Pepita Aris
Hardback
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Sizzling with the tastes, sounds and smells of cooking from across the globe, the food scene in Amsterdam is undergoing an almighty revolution. It's clear from the exquisite recipes in this book that the city is a place ahead of its time, cultivating a new kind of culinary landscape which ...
The Amsterdam Cook Book
Sizzling with the tastes, sounds and smells of cooking from across the globe, the food scene in Amsterdam is undergoing an almighty revolution. It's clear from the exquisite recipes in this book that the city is a place ahead of its time, cultivating a new kind of culinary landscape which celebrates multi-cultural heritage, contrasting flavours and inspiring dishes. Its quaint, narrow streets and slender townhouses paint a distinctive backdrop for its food scene. Take a bicycle ride along cobbled streets and rolling bridges, past glassy canals and marketplaces, and you don't have to go far to find high quality food. From Moroccan-inspired family recipes, to romantic French dining and Thai-style dishes, this book captures the life that so many of Amsterdam's talented chefs continue to breathe into their city's sustenance. Featuring fresh produce, which is locally-sourced and rightly championed, this book explores a range of recipes to allow everyone to take a little bit of Amsterdam home. Roll up your sleeves and get stuck in!
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26.46 USD

The Amsterdam Cook Book

by Kate Reeves-Brown
Paperback
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Readers can take Southern comfort food to the next level with Staci's special ingredient smoking recipes. Staci is a well-known competitive chef who has appeared on Food Network and the Travel Channel. She was the winner of American Grilled Louisville and is the owner of Hog Heaven BBQ. This book ...
Secret Ingredient Smoking and Grilling: Incredible Recipes from a Competitive Chef to Take Your BBQ to the Next Level
Readers can take Southern comfort food to the next level with Staci's special ingredient smoking recipes. Staci is a well-known competitive chef who has appeared on Food Network and the Travel Channel. She was the winner of American Grilled Louisville and is the owner of Hog Heaven BBQ. This book includes smoking recipes that utilise special ingredients like beer and sweet chili sauce for chicken, pig, lamb, beef, bison and fish. Staci also includes delicious side dishes and decadent desserts. Southern food enthusiasts will learn that you don't need to smother ribs with BBQ sauce in order to get rich and complex flavours. Bold spices, slow cooking and the right combination of herbs will make savory, tender meat that will have at-home chefs licking their fingers. Readers won't want to miss the chance to try these smoking recipes from an award-winning Southern chef. This book will include 75 recipes and 75 photos.
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19.990000 USD

Secret Ingredient Smoking and Grilling: Incredible Recipes from a Competitive Chef to Take Your BBQ to the Next Level

by Staci Jett
Paperback
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Bere is the native barley of Orkney. In the past it was an important multi-use crop and a staple of the Scottish diet, though its use declined as more easily-processed crops were introduced. Bere is still grown on Orkney farms by an agricultural contractor employed by the Birsay Heritage Trust ...
The Book of Bere: Orkney's Ancient Grain
Bere is the native barley of Orkney. In the past it was an important multi-use crop and a staple of the Scottish diet, though its use declined as more easily-processed crops were introduced. Bere is still grown on Orkney farms by an agricultural contractor employed by the Birsay Heritage Trust who run the Barony Mill, Orkney's last operating water mill. Here the grain is milled into beremeal, a cream-coloured flour with a distinctive, earthy, nutty flavour. In this book acclaimed food writer Liz Ashworth traces the story of bere from its Neolithic origins to the present day, providing useful culinary tips and recipes on how this ancient grain can be introduced to the modern kitchen for enjoyment. Recipes are included for Breads, Scones, Tea Breads, Cakes, Tray Bakes, Puddings, Pastry Dishes, and Sweet and Savoury Biscuits.
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14.14 USD

The Book of Bere: Orkney's Ancient Grain

by Liz Ashworth
Paperback
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After nearly forty years, Pedro Subijana, the three star Michelin chef and his world-famous restaurant, Akelare, is at the forefront of the New Basque Cuisine, championed in the 70s by Juan Mari Arzak. In the words of Subijana, 'New Basque Cuisine aims to focus on seasonal products but adding a ...
Akelare: New Basque Cuisine
After nearly forty years, Pedro Subijana, the three star Michelin chef and his world-famous restaurant, Akelare, is at the forefront of the New Basque Cuisine, championed in the 70s by Juan Mari Arzak. In the words of Subijana, 'New Basque Cuisine aims to focus on seasonal products but adding a large dose of imagination and pushing back the frontiers'. Above all, he says, 'Throughout the meal, we take care of every last detail to ensure that the occasion is a memorable one'. His restaurant Akelare (a Basque word that has entered the Spanish language, meaning a coven of witches) is in a spectacular location on the slopes of the Monte Igueldo, one of the symbols of the beautiful city of San Sebastian, and looks over the Bay of Biscay; it has got to be one of the most special places for a meal anywhere in the worldHere in this visually stunning production you will find some of the culinary creations of Pedro Subijana from the last ten years and you will find excellence, innovation and the avant garde, three terms that could define Akelare's style, as well as an insight into the work of the kitchen and its extensive team.
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53.09 USD

Akelare: New Basque Cuisine

Hardback
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Tried-and-true Italian food from a mom who knows what it means to cook from the heart. Prepare delicious Italian food for the people you love! In her debut cookbook, Elisa Costantini gathers recipes for the authentic dishes she has made for her own family and friends for years. These are ...
Italian Moms: Spreading Their Art to Every Table: Classic Homestyle Italian Recipes
Tried-and-true Italian food from a mom who knows what it means to cook from the heart. Prepare delicious Italian food for the people you love! In her debut cookbook, Elisa Costantini gathers recipes for the authentic dishes she has made for her own family and friends for years. These are meals that Elisa learned to cook as a child at home in the town of Abruzzo, and they range from Caprese Salad and Eggplant Mini Meatballs to Timballo, Scrippelle Mbuse, Braciole, and classic desserts like biscotti and Nutella Tart.
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29.950000 USD

Italian Moms: Spreading Their Art to Every Table: Classic Homestyle Italian Recipes

by Elisa Costantini
Hardback
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While the hindquarters of swine have been preserved in salt the world over for thousands of years, there are only a few places on earth where ham is as celebrated or integral to the cuisine as it is in the American South. To begin to understand the place that this ...
Ham: A Savor the South Cookbook
While the hindquarters of swine have been preserved in salt the world over for thousands of years, there are only a few places on earth where ham is as celebrated or integral to the cuisine as it is in the American South. To begin to understand the place that this iconic food holds in the hearts of southerners, Damon Lee Fowler writes, one has only to step into the historic smokehouse of Thomas Jefferson's Monticello and take a deep breath. More than a century after the last hams were hung to smoke in that chamber, the aroma of salt, smoke, and air-dried pork still permeates the rough masonry walls and clay floor, filling the air with its earthy perfume. Even after centuries of culinary transformations throughout the South, that fragrance lingers in kitchens throughout the region. Ham's 55 recipes bring home the love in just about every way-brine- or dry-cured, smoked or not, boiled, baked, glazed, honey-baked and spiral cut, thin-sliced and piled into biscuits and sandwiches, fried up with eggs, with grits, with redeye gravy, added for savor to soups, casseroles, poultry, seafood, and, yes, the vegetable pot. Fowler also includes recipes inspired by Chinese, French, Italian, and Spanish dishes, and provides a guide to basic terminology and cooking methods.
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20.000000 USD

Ham: A Savor the South Cookbook

by Damon Lee Fowler
Hardback
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The three countries that make up the Fertile Crescent - Lebanon, Jordan and Syria - share many culinary traditions and are famous for their appetizing and complex cuisines. This evocative volume looks at the impact of history, geography, climate, religion and festivities on the food of these regions, and presents ...
The Illustrated Food & Cooking of Lebanon, Jordan & Syria: A Vibrant Cuisine Explored in 150 Classic Recipes, Authentic Dishes Shown Step by Step in 600 Vivid Photographs
The three countries that make up the Fertile Crescent - Lebanon, Jordan and Syria - share many culinary traditions and are famous for their appetizing and complex cuisines. This evocative volume looks at the impact of history, geography, climate, religion and festivities on the food of these regions, and presents a mouthwatering selection of classic recipes. There are classic mezze dishes, richly roasted meats and baked fish, as well as spiced couscous and rice dishes. With more than 600 beautiful photographs, this book captures the essence of Lebanese, Jordanian and Syrian cooking, and offers the chance to explore a rich and varied cuisine.
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21.22 USD

The Illustrated Food & Cooking of Lebanon, Jordan & Syria: A Vibrant Cuisine Explored in 150 Classic Recipes, Authentic Dishes Shown Step by Step in 600 Vivid Photographs

by Ghillie Basan
Hardback
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With over ninety classic recipes for appetizers, main courses, and desserts, this cookbook takes readers on a culinary tour of Sicily. From urban cuisine to traditional folk meals and the home cooking of the countryside, each dish becomes an excuse to explore Sicily s gastronomic heritage, and to share stories ...
Sicilia: Sicilian Traditions, Food and Wine
With over ninety classic recipes for appetizers, main courses, and desserts, this cookbook takes readers on a culinary tour of Sicily. From urban cuisine to traditional folk meals and the home cooking of the countryside, each dish becomes an excuse to explore Sicily s gastronomic heritage, and to share stories of its life, people, and places. Whether delectable arancini (rice balls), baked stuffed sardines, or cassata, each recipe is organised according to Sicily s regions, and accompanied by a detailed section of wine pairings for each meal. Additional sections with information on olive oil and local products round out the cookbook making it a must-have addition to any home chef s library.
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49.55 USD

Sicilia: Sicilian Traditions, Food and Wine

by Adriano Brusaferri, Elisa Menduni
Hardback
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The big dog of Florida cooking. --Anthony Bourdain An excellent collection of recipes that showcase the abundance of seafood and fresh produce of Florida combined with Cuban, Caribbean, and South American influences. --Emeril Lagasse Van Aken describes the rich culinary roots and historical traditions of Florida's cuisine. I have an ...
Norman van Aken's Florida Kitchen
The big dog of Florida cooking. --Anthony Bourdain An excellent collection of recipes that showcase the abundance of seafood and fresh produce of Florida combined with Cuban, Caribbean, and South American influences. --Emeril Lagasse Van Aken describes the rich culinary roots and historical traditions of Florida's cuisine. I have an exceptionally deep craving to try these recipes for the fusion that only Norman has skillfully refined over the years. I trust him implicitly with my palate and soul. --Mario Batali Norman Van Aken is a pioneer in Miami for creating modern cuisine inspired by Latin American and Florida flavors. Norman Van Aken's Florida Kitchen embodies this creativity and excitement and pays homage to the melding of traditions and innovation. A new essential! --Eric Ripert, chef and co-owner, Le Bernardin Award-winning chef and restaurateur Norman Van Aken invites you to discover the richness of Florida's culinary landscape. This long-awaited cookbook embraces the history, the character, and the flavors of the state that has inspired Van Aken's famous fusion style for over forty years. Drawing from Florida's vibrant array of immigrant cultures, and incorporating local ingredients, the dishes in this book display the exciting diversity of Van Aken's New World Cuisine. Recipes include Key lime beignets; cornbread-stuffed quail with strawberry-ancho-guava jam and sweet and sour parsnips; Spanglish tortillas with hash browns, creamed spinach, and serrano ham; pork stew with raisins, tamarind, plantains, and chiles; and fully loaded cracked conch po' boys. While preparing these dishes, readers will enjoy advice and stories straight from the kitchen of a master chef. Van Aken infuses his recipes with tips, techniques, and personality. He reveals the key to a good gumbo, praises the acidity of a pickled peppadew, connects food innovation to jazz and blues music, describes hitchhiking adventures across the state with his wife, Janet, and tells the tale behind the Mustachioed Swimmer, a cocktail named for Tennessee Williams. Norman Van Aken's Florida Kitchen is a delicious read--the definitive guide to the historic past and multicultural future of Florida's abundant foodways. With its forward-thinking blend of old and new, thoughtful step-by-step instructions for wonderful meals, and plenty of friendly conversation, this book is a rare immersion in a culinary artist's world. Norman Van Aken is chef-owner of NORMAN'S at The Ritz-Carlton, Grande Lakes, Orlando, and 1921 by Norman Van Aken in Mount Dora, Florida. Additionally, he is chef-partner at Three, a fine dining restaurant, and No. 3 Social, a roof deck lounge, in the Wynwood Arts District of Miami. His cooking school, In the Kitchen with Norman Van Aken, is also in Wynwood. Van Aken is the only Floridian inducted into the James Beard Foundation's Who's Who of Food & Beverage in America and was a 2016 MenuMasters Hall of Fame inductee with Jacques Pepin and Wolfgang Puck. He is the author of five cookbooks, including My Key West Kitchen: Recipes and Stories with Justin Van Aken, and a memoir, No Experience Necessary: The Culinary Odyssey of Chef Norman Van Aken.
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28.000000 USD

Norman van Aken's Florida Kitchen

by Norman Van Aken
Hardback
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With a uniquely balanced combination of salty, sweet, sour, and spicy flavors, Thai food burst onto Los Angeles's culinary scene in the 1980s. Flavors of Empire examines the rise of Thai food and the way it shaped the racial and ethnic contours of Thai American identity and community. Full of ...
Flavors of Empire: Food and the Making of Thai America
With a uniquely balanced combination of salty, sweet, sour, and spicy flavors, Thai food burst onto Los Angeles's culinary scene in the 1980s. Flavors of Empire examines the rise of Thai food and the way it shaped the racial and ethnic contours of Thai American identity and community. Full of vivid oral histories and new material from the archives, this book explores the factors that made foodways central to the Thai American experience. Starting with American Cold War intervention in Thailand, Mark Padoongpatt traces how informal empire allowed U.S. citizens to discover Thai cuisine abroad and introduce it inside the United States. When Thais arrived in Los Angeles, they reinvented and repackaged Thai food in various ways to meet the rising popularity of the cuisine in urban and suburban spaces. Padoongpatt opens up the history, politics, and tastes of Thai food for the first time, all while demonstrating how race emerges in seemingly mundane and unexpected places.
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85.000000 USD

Flavors of Empire: Food and the Making of Thai America

by Mark Padoongpatt
Hardback
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Even the most enthusiastic cooks and food lovers have jars of dusty powders inhabiting kitchen cabinets long past their expiration dates. We often don't know much about them, where they come from, or how to use them. And yet, spices can elevate the everyday act of making and consuming food ...
The Grammar of Spice
Even the most enthusiastic cooks and food lovers have jars of dusty powders inhabiting kitchen cabinets long past their expiration dates. We often don't know much about them, where they come from, or how to use them. And yet, spices can elevate the everyday act of making and consuming food to a higher plane of experience.Spices have played an intrinsic part in the human story, running through history, geography, anthropology, politics, religion, culture, art, and design. From alligator pepper seeds, which in the Yoruba culture are given to newborn babies to taste a few minutes after birth, to charoli seeds, which are used in traditional Indian desserts eaten during the festival of Holi, and caraway seeds, which were added to medieval love potions, each spice has its own significance in the lives of the people who use it.The Grammar of Spice is a practical resource for cooks that also changes the way we understand the role spices play in defining not only our food but also our place in the world. Featuring custom illustrations for each of the more than sixty spices featured here--inspired by the work of Owen Jones, one of the great designers and travelers of his time--this beautiful, informative book celebrates the world of flavors that spices open up to us.
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30.00 USD

The Grammar of Spice

by Caz Hildebrand
Hardback
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Around the world, Asian chefs are making their mark in the culinary arena with their innovative menus and forward-looking dishes. Chefs Collective is an exciting book that sees more than 50 of these rising and renowned chefs with Asian roots come together to share their award-winning recipes through author and ...
Chefs Collective: Recipes, Tips and Secrets from 50 of the World's Greatest Chefs
Around the world, Asian chefs are making their mark in the culinary arena with their innovative menus and forward-looking dishes. Chefs Collective is an exciting book that sees more than 50 of these rising and renowned chefs with Asian roots come together to share their award-winning recipes through author and food and travel professional, Michelle Tchea. With candid insights into their philosophy of food and cooking, and expert tips to preparing their most requested dishes, Chefs Collective is the definitive introduction and guide to these rising stars of the culinary world.
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47.76 USD

Chefs Collective: Recipes, Tips and Secrets from 50 of the World's Greatest Chefs

Hardback
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In researching this book, John travelled into the heart of the High Atlas Mountains to learn the secrets of traditional lamb barbecue, then journeyed north, through the city of Fes, where the rich dishes of the Imperial Courts are still prepared in many homes. From here he continued on to ...
Orange Blossom & Honey: Magical Moroccan Recipes from the Souks to the Sahara
In researching this book, John travelled into the heart of the High Atlas Mountains to learn the secrets of traditional lamb barbecue, then journeyed north, through the city of Fes, where the rich dishes of the Imperial Courts are still prepared in many homes. From here he continued on to the Rif Mountains, where rustic recipes are made with the freshest seasonal produce. From Moroccan-style paella, cooked in the blue town of Chefchaouen, to stuffed Berber breads baked in the hot desert sands, John has discovered the real food of the country, learning from the locals to reveal little-known dishes, which he then gives his modern twist. The chapters include Streetfood, Salads & Vegetables, Meat & Poultry, Seafood, Tagines and Desserts, plus a section of spice mixes and marinades from chermoula to harissa. With mouthwatering recipes, breathtaking location photography and John's infectious enthusiasm, this is an essential addition to every cook's collection.
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29.95 USD

Orange Blossom & Honey: Magical Moroccan Recipes from the Souks to the Sahara

by John Gregory Smith
Hardback
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The Italian-born, up-and-coming cooking show celebrity brings his passion for Tuscan food to the American table. This beautifully photographed cookbook is alive with vibrant, soul-satisfying food! Growing up in Lucca, Italy, chef Damiano Carrara learned how to cook, not only from his mother and grandmother, but also from his father. ...
A Taste of Italy: 100 Traditional, Homestyle Recipes
The Italian-born, up-and-coming cooking show celebrity brings his passion for Tuscan food to the American table. This beautifully photographed cookbook is alive with vibrant, soul-satisfying food! Growing up in Lucca, Italy, chef Damiano Carrara learned how to cook, not only from his mother and grandmother, but also from his father. Here, he brings those dishes from his family's table to yours--including his father's tried-and-true recipe for homemade gnocci with pesto. His comforting, delicious recipes range from Pasta e Fagioli (Pasta and Bean Soup) and Insalata di Farro con Gamberi (Farro Salad with Shrimp) to Finocchi Gratinati (Fennel au Gratin), Lasagne Vegetariana ai Carciofini (Vegetarian Baby Artichoke Lasagna), and Panna Cotta scattered with fresh berries or shaved dark chocolate. This is authentic Italian home-style cooking at its best.
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29.950000 USD

A Taste of Italy: 100 Traditional, Homestyle Recipes

by Damiano Carrara
Hardback
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Cook Yourself Happy is a beautifully illustrated cookbook with over 100 delicious Danish recipes. This cookbook promotes the best of Danish cuisine, presenting a mouth-watering selection of authentic, traditional Danish recipes, which have been handed down through the generations. The concept of `hygge' plays a big part in Danish cuisine. ...
Cook Yourself Happy: The Danish Way
Cook Yourself Happy is a beautifully illustrated cookbook with over 100 delicious Danish recipes. This cookbook promotes the best of Danish cuisine, presenting a mouth-watering selection of authentic, traditional Danish recipes, which have been handed down through the generations. The concept of `hygge' plays a big part in Danish cuisine. It roughly translates as `cosiness' and refers to activities such as sitting by the fire on a cold night, family and friends eating together, reading a good book - things that improve your quality of life. This book is firmly embedded in this concept - the recipes and ingredients that Caroline uses are drawn from classic Danish origins and influences, and her recipes are designed to improve your sense of wellbeing and to be shared with friends and family. A wealth of recipes covers every meal and occasion - whether a light lunch of Warm Smoked Salmon with Pickled Cucumber, the heartier national dish of Stegt Flaesk (fried pork belly) or Pheasant Ragout, a delightful dessert of Baked Apples with Marzipan and Raisins, the most traditional of Danish pastries, or a wonderful Hot Chocolate with Orange Syrup, Cook Yourself Happy is filled with enriching food that your friends and family will adore. Food, family and Denmark are Caroline's first loves, and this is echoed in the book with photographs of Caroline cooking at home, interspersed with gorgeous photographs of her family home in Denmark. Drawing on traditional age-old family recipes, this beautifully illustrated cookbook focuses on the most delicious and nourishing traditional Danish recipes that will boost your sense of wellbeing both inside and out.
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44.24 USD

Cook Yourself Happy: The Danish Way

by Caroline Fleming
Hardback
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How Did Pioneers in the Old West Do It? Living in the Old West required not only stamina, but innovation. Imagine putting a cake together without fresh supplies, measuring spoons, or a dedicated work area; imagine baking that cake without a thermometer, steady heat, or a timer. Sourdough Biscuits and ...
Sourdough Biscuits and Pioneer Pies: The Old West Baking Book
How Did Pioneers in the Old West Do It? Living in the Old West required not only stamina, but innovation. Imagine putting a cake together without fresh supplies, measuring spoons, or a dedicated work area; imagine baking that cake without a thermometer, steady heat, or a timer. Sourdough Biscuits and Pioneer Pie shares the baking secrets of Native American ranch house cooks, chuck wagon chefs, and wagon train homemakers, with over a hundred Old West recipes-updated and kitchen tested. Classic dutch-oven and cast-iron techniques are also included. Laced among classic baked goods recipes such as Sourdough Biscuits, Apple Brown Betty, and Concord Grape Pie are dozens of anecdotes and fun facts on how our ancestors were so successful with so little.
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24.000000 USD

Sourdough Biscuits and Pioneer Pies: The Old West Baking Book

by Gail L Jenner
Hardback
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150 inspiring and authentic Italian recipes for meat, poultry, and game - from the world's most trusted authority on Italian cuisine. The Italian approach to cooking with meat is to keep things straightforward and maximize the flavour. This book showcases simple, hearty dishes that are true to this tradition, from ...
Recipes from an Italian Butcher: Roasting, Stewing, Braising
150 inspiring and authentic Italian recipes for meat, poultry, and game - from the world's most trusted authority on Italian cuisine. The Italian approach to cooking with meat is to keep things straightforward and maximize the flavour. This book showcases simple, hearty dishes that are true to this tradition, from chicken cacciatore and braised beef with Barolo to osso buco and Roman lamb. With more than 150 recipes, most published for the first time in English, it's comprehensive and authoritative, demystifying the different cuts, cooking methods, and techniques unique to each meat type - along with the side dishes that best complement them.
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53.00 USD

Recipes from an Italian Butcher: Roasting, Stewing, Braising

by The Silver Spoon Kitchen
Hardback
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To benefit America s leading centre for the research and treatment of all types of cancer, here is a cookbook with a cause par excellence. The members of The Society of Memorial Sloan-Kettering Cancer Center are some of the most celebrated partygivers in New York City s fundraising world. Now ...
Park Avenue Potluck: Recipes from New York's Savviest Hostesses
To benefit America s leading centre for the research and treatment of all types of cancer, here is a cookbook with a cause par excellence. The members of The Society of Memorial Sloan-Kettering Cancer Center are some of the most celebrated partygivers in New York City s fundraising world. Now the ladies of the society have opened up their private recipe files to present foolproof dishes that will turn any event whether a cocktail party for sixty or a comforting family meal into the talk of the town. Edited by acclaimed food writer Florence Fabricant, Park Avenue Potluck is filled with such recipes as Cheddar Chutney Croustades, Baked Spinach Risotto, Cider Roasted Pork Tenderloin, and Bermuda Banana Bread Pudding. This unprecedented peek into the dining rooms of Gotham s poshest addresses offers up advice on entertaining in true New York style. Among the boldface names contributing are Coco Kopelman, Muffie Potter Aston, Nicole Limbocker, Daisy Soros, Patsy Warner, Alexis Waller, and Katie Colgate. Humorous anecdotes, insider tidbits, and party-planning advice from these grand dames make this the season s choicest invitation.
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21.22 USD

Park Avenue Potluck: Recipes from New York's Savviest Hostesses

by Florence Fabricant
Hardback
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This exciting collection of Eastern European recipes includes all the culinary delights of a region that stretches from the Baltic Sea in the north to the Black Sea in the south. There is Beef Stroganov from Russia, Babka from Ukraine, Pork Stew with Sauerkraut from Germany, Goulash from Hungary, and ...
Russian, Polish & German Cooking: The Very Best of Eastern European Cuisine, with More Than 185 Delicious Recipes Shown in 750 Photographs
This exciting collection of Eastern European recipes includes all the culinary delights of a region that stretches from the Baltic Sea in the north to the Black Sea in the south. There is Beef Stroganov from Russia, Babka from Ukraine, Pork Stew with Sauerkraut from Germany, Goulash from Hungary, and Rice Pudding from Bulgaria. There are also many mouthwatering cakes and pastries, such as Dobos Torta and Apple Strudel. Every recipe is described step by step, and there are over 750 wonderful photographs. Hearty, nourishing and brimming with taste and variety, the dishes in this volume will surprise and delight all who explore them.
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21.22 USD

Russian, Polish & German Cooking: The Very Best of Eastern European Cuisine, with More Than 185 Delicious Recipes Shown in 750 Photographs

by Lesley Chamberlain
Hardback
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Founded in 1998 by the late culinary luminary, author, chef, and entrepreneur Abby Mandel, the Green City Market is the venerable year-round farmers market held in Chicago's Lincoln Park. Since its inception, the Green City Market has grown into one of the most popular destinations for finding organic and sustainable ...
The Green City Market Cookbook: Great Recipes from Chicago's Award-Winning Farmers Market
Founded in 1998 by the late culinary luminary, author, chef, and entrepreneur Abby Mandel, the Green City Market is the venerable year-round farmers market held in Chicago's Lincoln Park. Since its inception, the Green City Market has grown into one of the most popular destinations for finding organic and sustainable produce and products throughout the Midwest's extensive farm-to-table culinary movement. It is a vital nonprofit enterprise for healthy and locally sourced food that, in peak months, attracts 8,000 shoppers, farmers, and merchants to its bustling biweekly marketplace.

The Green City Market Cookbook is the first collection of recipes from the celebrity chefs, local farmers, loyal customers, and longtime vendors that make up the Green City Market community. Beautifully illustrated with full-color photography, and thoroughly tested, the recipes in this book represent a diversity of wonderful meals that can be created from the fresh, sustainable output of the Midwestern family farms. Chicago's leading chefs, as well as other market regulars, have contributed recipes simple enough for the inexperienced cook but sufficiently enticing to satisfy the most discriminating gourmet.

Organized by season, The Green City Market Cookbook provides eager readers with recipes that make use of fresh fruits and vegetables that come straight from the small regional farms that are the lifeblood of the farm-to-fork movement. Delicious, nutritious, and visually stunning, these recipes present the best that Green City Market has to offer. Alice Waters has called GCM the best sustainable market in the country, and now readers can be sure they're creating the highest quality, most straightforward meals to go with the highest quality ingredients locally sourced produce has to offer.

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23.000000 USD

The Green City Market Cookbook: Great Recipes from Chicago's Award-Winning Farmers Market

Paperback / softback
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In this refreshing approach to Polish cuisine, food writer and blogger Ren Behan takes us on a journey to discover the new tastes of her beloved culinary heritage. The food of eastern Europe, long misunderstood in the West, is changing - the focus is swinging away from heavy dumplings and ...
Wild Honey and Rye: Modern Polish Recipes
In this refreshing approach to Polish cuisine, food writer and blogger Ren Behan takes us on a journey to discover the new tastes of her beloved culinary heritage. The food of eastern Europe, long misunderstood in the West, is changing - the focus is swinging away from heavy dumplings and stews towards lighter, healthier, fresh and seasonal recipes, served in contemporary ways. In this beautiful collection of recipes, Ren brings us the very best of the Polish kitchen, inspired both by the food of her childhood and by the new wave of flavours to be found in the trendy restaurants, cafes and farmers markets of modern Poland. Alternative grains, such as rye, spelt, buckwheat and millet make an appearance in risottos, as do fresh fruit preserves and pickles, infused honeys, seasonal and raw salads, light broths, delicious cakes and flavoured liqueurs. No book on Polish food would be complete without pierogi, the classic dumplings, and of course they are here, with other substantial dishes such as meatballs, goulash and cutlets, as you might expect, but you will also see them in a new light - filled with strawberries and served with honey and pistachios. Pink sauerkraut adorns vegan pastry rolls, ribs are slowly-braised with honey and vodka, a fresh cucumber salad with sour cream and dill sets off a homely dish of meatballs, and Polish charcuterie sits atop the darkest rye bread. An evocative and inspiring collection of recipes, which truly celebrates all the good things the food of Poland has to offer, and which will leave your mouth watering.
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35.39 USD

Wild Honey and Rye: Modern Polish Recipes

by Ren Behan
Hardback
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First in a series of elegant little books exploring Jewish culinary traditions, this perfect hostess gift or self-treat takes us through the most social part of the meal: the appetizers. From nibbles and salads to dips and meatballs, more than 25 inspired, modern starters draw from global Jewish influences. Rounding ...
Little Book of Jewish Appetizers
First in a series of elegant little books exploring Jewish culinary traditions, this perfect hostess gift or self-treat takes us through the most social part of the meal: the appetizers. From nibbles and salads to dips and meatballs, more than 25 inspired, modern starters draw from global Jewish influences. Rounding out this lovely and informative resource are vibrant photographs and helpful sidebars featuring tips on how to build a Jewish cheese plate, what foods to buy rather than make, and more. Don't expect reverence: with a wink and a nod to classic Jewish dishes, borscht has been reinvented as crostini and gefilte fish cleverly crisped into fritters. Dainty in size but mighty in delicious recipes, this book is a treasure for the nosh crowd.
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24.76 USD

Little Book of Jewish Appetizers

by Leah Koenig
Hardback
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In his trademark witty and informative style, David Downie embarks on a quest to discover What is it about the history of Paris that has made it a food lover's paradise? Long before Marie Antoinette said, Let them eat cake! (actually, it was brioche), the Romans of Paris devoured foie ...
A Taste of Paris: A History of the Parisian Love Affair with Food
In his trademark witty and informative style, David Downie embarks on a quest to discover What is it about the history of Paris that has made it a food lover's paradise? Long before Marie Antoinette said, Let them eat cake! (actually, it was brioche), the Romans of Paris devoured foie gras, and live oysters rushed in from the Atlantic; one Medieval cookbook describes a thirty-two part meal featuring hare stew, eel soup, and honeyed wine; during the last great banquet at Versailles a year before the Revolution the gourmand Louis XVI savored thirty-two main dishes and sixteen desserts; yet, in 1812, Grimod de la Reyniere, the father of French gastronomy, regaled guests with fifty-two courses, fifteen wines, three types of coffee, and seventeen liqueurs.Following the contours of history and the geography of the city, Downie sweeps readers on an insider's gourmet walking tour of Paris and its environs in A Taste of Paris, revealing the locations of Roman butcher shops, classic Belle Epoque bistros serving diners today and Marie Antoinette's exquisite vegetable garden that still supplies produce, no longer to the unfortunate queen, but to the legendary Alain Ducasse and his stylish restaurant inside the palace of Versailles. Along the way, readers learn why the rich culinary heritage of France still makes Paris the ultimate arbiter in the world of food.
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26.990000 USD

A Taste of Paris: A History of the Parisian Love Affair with Food

by David Downie
Hardback
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The Marley Coffee Cookbook sings the praises of coffee-infused cuisineRohan Marley kicks off each chapter of The Marley Coffee Cookbook, offering anecdotes about growing up as the son of legendary musician Bob Marley, who to this day is revered by music lovers young and old. Many chapter names reference Bob ...
The Marley Coffee Cookbook: One Love, Many Coffees, and 100 Recipes
The Marley Coffee Cookbook sings the praises of coffee-infused cuisineRohan Marley kicks off each chapter of The Marley Coffee Cookbook, offering anecdotes about growing up as the son of legendary musician Bob Marley, who to this day is revered by music lovers young and old. Many chapter names reference Bob Marley's music, and a chapter of vegetarian recipes starts like this: One Love is one of my father's biggest songs, and I wanted the coffee that I named One Love not just to be a standout single origin coffee, but to really resonate with people. Chef Maxcel Hardy's flawless recipes and expert guidance on the best way to infuse a dish with coffee flavor make this book a very special addition to any cookbook collection. From the vantage point of a chef, Hardy speaks to the importance of choosing a particular coffee to harmonize with certain foods, and he shows how easy it is to use coffee in a way that it brings out the best in everything from savory dishes to sweet treats.There's a strong coffee connection for each dish, whether it is infused with a mocha theme or it rocks an espresso flavor. These are dishes you're unlikely to find in many other places: sweet potato waffles with a pecan coffee syrup, grilled salmon with a coffee, maple, and ginger glaze, fried plantains with coffee sugar, coffee spice blend-marinated lamb ribs with guava BBQ sauce are just some examples of Hardy's imaginative recipes.
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30.07 USD

The Marley Coffee Cookbook: One Love, Many Coffees, and 100 Recipes

by Rosemary Black, Maxcel Hardy, Rohan Marley
Hardback
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In this richly illustrated cookbook, Jamie DeMent opens a bright kitchen window onto the newest kind of North Carolina farming life. On fifty-five acres of beautiful Piedmont farmland in Hillsborough, North Carolina, DeMent and her family raise sustainably nurtured and sought-after heirloom varieties of produce and livestock. Every day on ...
The Farmhouse Chef: Recipes and Stories from My Carolina Farm
In this richly illustrated cookbook, Jamie DeMent opens a bright kitchen window onto the newest kind of North Carolina farming life. On fifty-five acres of beautiful Piedmont farmland in Hillsborough, North Carolina, DeMent and her family raise sustainably nurtured and sought-after heirloom varieties of produce and livestock. Every day on Cook Rock Farm, DeMent is in the kitchen serving robust, flavorful, satisfying meals for family, crew, and farm interns-and now you are invited to share the bounty. The Farmhouse Chef offers 150 recipes for every occasion, from down home to downright elegant, inspired by the farm's yield through the four seasons. From fall's Sage- and Sausage-Stuffed Acorn Squash to Pear and Bacon Salad, to summer's Sugarcane Barbecue Chicken and Watermelon Mojitos, DeMent's cooking style highlights no-nonsense approaches using great ingredients combined with easy preparations for supercharged flavor. Accompanying the recipes are DeMent's deliciously observant stories that illuminate what life is really like on a working farm. A native North Carolinian who decided to commit her energies to the development of sustainable farming in her state, DeMent will inspire those of us who may not have a lot of time to cook, let alone farm, but who care about seasonal, healthfully grown food.
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35.000000 USD

The Farmhouse Chef: Recipes and Stories from My Carolina Farm

by Jamie DeMent
Hardback
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Cedella Marley shows how cannabis can be part of a clean, green, healthy life, and shares tips first-time users and marijuana devotees can use to enhance their wellness routines and favorite recipes with a natural -Marley high.- Cooking with Herb is more than a collection of recipes--it's a lifestyle book ...
Cooking With Herb: 75 Recipes for the Marley Natural Lifestyle
Cedella Marley shows how cannabis can be part of a clean, green, healthy life, and shares tips first-time users and marijuana devotees can use to enhance their wellness routines and favorite recipes with a natural -Marley high.- Cooking with Herb is more than a collection of recipes--it's a lifestyle book reflecting the Marley Natural brand's holistic clean living philosophy. Wellness guru Cedella Marley, the daughter of famed reggae legend Bob Marley and the face of the premium cannabis brand, grew up in Jamaica with the familiar scent of The Herb and experienced its restorative and spiritual properties firsthand. Today cannabis still plays a role in her wellness regimen, whether it's in her hemp-based moisturizer or in a soothing morning tea, and in Cooking with Herb, Cedella shows readers how they too can experience the healing benefits of cannabis safely and pleasurably. She guides readers on the questions they should ask at dispensaries, offers insights on today's more potent weed, demystifies the process behind controlling the dosage of cannabis in edibles, and shares a collection of more than 75 Caribbean-inflected, canna-boosted recipes (along with strategies readers can use to integrate these dishes into their entertaining practices). And because food is only one aspect of Cedella's wellness routine, she also highlights the other ways she uses cannabis, sharing recipes for homemade beauty scrubs and hair treatments--even tips readers can use to elevate their yoga and meditation practices. Filled with practical information, beautiful photography, and Cedella's personal stories about growing up with her famous father, Cooking with Herb will teach readers to use and enjoy cannabis in a manner that's enlightened, respectful, and responsible.
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30.000000 USD

Cooking With Herb: 75 Recipes for the Marley Natural Lifestyle

by Raquel Pelzel, Cedella Marley
Hardback
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Make New York City's iconic foods at home with easy plant-based recipes. NYC Vegan brings New York's fabulous foods to the plant-based table. The book was written by native New Yorkers as a tribute to the city they love. From the diners and delis of Brooklyn to the traditions of ...
NYC Vegan: Iconic Recipes for a Taste of the Big Apple
Make New York City's iconic foods at home with easy plant-based recipes.

NYC Vegan brings New York's fabulous foods to the plant-based table. The book was written by native New Yorkers as a tribute to the city they love. From the diners and delis of Brooklyn to the traditions of Little Italy and Chinatown, the foods of New York are the foods of the world.Old New York: Manhattan clam chowder, Waldorf salad, eggs Benedict, New York-style pizza, and New York-style cheesecake.Street foods and festivals: Soft pretzels, churros, falafel, Italian ice, caramel corn, and zeppoles.Delis and diners: Reuben sandwich, bagels, pot pie, and Brooklyn egg creams.Bakeries: Knishes, cinnamon rolls, black-and-white cookies, and Irish soda bread.Jewish specialties: Blintzes, brisket, mandelbroit, and chicken soup.Neighborhoods: Polish pierogis, Italian lasagna, Dominican arroz con maiz, Greek avgolemono soup, and Puerto Rican mofongo.These recipes are simple and delicious and bring the city vibe to your own kitchen. As self-trained cooks, Michael and Ethan are food lovers who show how vegan food can taste just as good as nonvegan dishes and how eliminating animal products from your diet does not mean you can't enjoy New York City's iconic foods. This book includes full-color photography by Jackie Sobon and a list of current New York City vegan restaurants.

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21.950000 USD

NYC Vegan: Iconic Recipes for a Taste of the Big Apple

by Michael Suchman
Paperback / softback
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Celebrating tradition and old-fashioned fun Holidays on the frontier were a time for celebration, stopping work and chores, and honoring their purpose. The book includes stories of all the biggest celebrations, including traditions, food, songs, games, and other fun tidbits. Fifty food and drink recipes and the rules for typical ...
Tinsel, Tumbleweeds, and Star-Spangled Celebrations: Holidays on the Western Frontier from New Years to Christmas
Celebrating tradition and old-fashioned fun Holidays on the frontier were a time for celebration, stopping work and chores, and honoring their purpose. The book includes stories of all the biggest celebrations, including traditions, food, songs, games, and other fun tidbits. Fifty food and drink recipes and the rules for typical parlor games of the time are included along with sidebars on common gifts of the time. First-hand accounts, newspaper articles, journals, photos, and Victorian memorabilia complete the package.
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24.950000 USD

Tinsel, Tumbleweeds, and Star-Spangled Celebrations: Holidays on the Western Frontier from New Years to Christmas

by Sherry Monahan
Paperback
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