When Daniel Leader opened his Catskills bakery, Bread Alone, twenty years ago, he was determined to duplicate the whole-grain and sourdough breads he had learned to make in the bakeries of Paris. The bakery was an instant success, and his first book, Bread Alone, brought Leader's breads to home kitchens. In this, his second book, Leader shares his experiences traveling throughout Europe in search of the best artisan breads. He learned how to make new-wave sourdough baguettes with spelt, flaxseed, and soy at an organic bakery in Alsace; and in Genzano, outside of Rome, he worked with the bakers who make the enormous country loaves so unique that they have earned the Indicazione Geografica Protetta (IGP), a government mark reserved for the most prized foods and wines. Leader's detailed recipes describe every step that it takes to reproduce these rare loaves, which until now were available strictly locally.

Brunch should evoke a sense of pleasure and relaxation - and perhaps also the temptation to try something new. Food writer and broadcaster Ghillie Basan offers 50 recipes in seven themed sections: brunch in a bowl, brunch with eggs, brunch on bread, baked potato brunch, sweet-tooth brunch and boozy brunch. Featuring Scottish ingredients in traditional recipes as well as imaginative combinations - from herring in oatmeal with creamy scrambled eggs and cranachan smoothie to pancetta scallops with Caesar salad bruschetta and bacon butties with honey gooseberries - this little book is the perfect inspiration for those days when time is more generous and food less rushed.

A collection of beautiful anedotes, delicious recipes, and memorable scenes from the Mitford books by #1 New York Times bestselling author Jan Karon. Millions of readers have discovered the delights of a trip to Mitford, and they've all found themselves hankering for mouthwatering dishes like Father Tim's Rector's Meatloaf and Esther Bolick's outrageously delicious Orange Marmalade Cake. Now, Jan Karon makes it easy to satisfy all these cravings and many more. Along with 150 fabulous recipes are Jan's personal reminiscences, dozens fo beloved scenes from each of the Mitford books, jokes, cooking tips, blessings, and a wonderful story never before published in the novels. For readers and cooks alike, Jan Karon's Mitford Cookbook & Kitchen Reader is a veritable feast. "[Jan Karon's] wonderful cookbook is like a souvenir scrapbook to be dipped into time and again. The real world should be as good as Mitford."--The Cleveland Plain Dealer

Barbecue was invented in France? So says renowned cookbook author Susan Herrmann Loomis. When the Gauls were racing through lush forests in what is now Brittany, Normandy and the Loire Valley, hunting wild boar, deer and rabbit, they'd return to the village, build a fire and split their prize from barbe a queue (head to tail) for roasting. Today, the French are still great barbecuers, though over the centuries they've refined their skills and borrowed methods from other cuisines: the grill from the US, the plancha from Spain, the mechoui from North Africa. Recipes include: Pork Burgers with Foie Gras, Steak Tenderloin with Smoky Olives, Choucroute from the Grill and Poires Belle Helene. French Grill features dishes for every occasion using ingredients that any American cook can easily find, tips on how to buy the best ingredients and French grilling anecdotes throughout.

Ollie Dabbous is one of the UK's most exciting chefs. His restrained but stunning dishes celebrate the essence of ingredients and flavour. Essential is his first cookbook for home cooks and it is made up of 100 everyday recipes that Ollie has made faultless. These are pitch-perfect versions of familiar dishes like cauliflower cheese, risotto, tuna steak, roast beef and cheesecake. Each chapter takes a different ingredient type - from Grains through to Fruit and Berries - and the recipes are simple, unfussy and incredibly elegant. Ollie may be Michelin-starred but in this book he doesn't use complicated techniques or tools. He simply shares his intuitive approach to balancing, layering and tweaking ingredients to create perfect results time and again.

75 fail-proof recipes for pizza, focaccia, and calzone from the world's most trusted and bestselling Italian cookbook series. Making pizza at home has never been easier!

Italian Cooking School's Pizza teaches everything you need to know about making not just fresh pizzas but foccacia, calzones, and savory pies at home. With the illustrated step-by-step instructions, readers learn to make basic pizza dough and classic pizza dishes such as a Margarita, Neopolitan, Quattro Formaggi, and so many more. Readers build their cooking repertoire as they progress through the books, building confidence with simple recipes at the start and advancing to more challenging dishes. The Italian Cooking School series is designed for modern cooks to prepare healthy, delicious, and authentic recipes in their own home. Ideal for cooking novices, each book in the series features illustrated instructions for basic techniques and a collection of 75 Italian recipes to keep readers inspired.

From the publisher of The Silver Spoon, the most influential and bestselling Italian cookbook of the last 50 years.

From a wok to a clay pot, every cuisine has a ubiquitous pot or pan that can cook just about anything. In the United States, the most common pan is a simple 12-inch skillet. Here you'll find 125 recipes that will transform and expand the way you use this versatile piece of cookware. To liberate the skillet from commonplace fare, we share what we've learned from our travels and from cooks in more than 35 countries. We drew inspiration from the East African islands of Mauritius and Reunion for Shrimp Rougaille, based on a Creole tomato sauce that reflects European and Indian influences. And in India, a wok-like vessel called a kadai or karahi is common. We use a skillet instead to make Chicken Curry with Tomatoes and Bell Peppers. The skillet also is a good choice for the stir-fried Sichuan classic Spicy Glass Noodles with Ground Pork, fragrant Vietnamese-Style Lemon Grass Tofu, and Mexican-Style Cauliflower Rice. You can even use it to make Three-Cheese Pasta, Skillet-Roasted Peruvian-style Chicken, and Pizza with Fennel Salami and Red Onion. To make it easy to find the recipe you need, we organized chapters by cooking times (an hour or less, 45 minutes, and under 30 minutes) as well as sections for side dishes, pastas, grains, stir-fries, pan roasts, and skillet-griddled sandwiches. And because the cooking is limited to one pan, the techniques are straightforward and the clean-up is easy. Great cooking is rarely about which pan you put on your stove. It's about what you put inside it. Push those limits, and find a new world in your kitchen.

Everybody loves game day, and some of us love game-day food even more. Here is the complete playbook for all the snacks, sides, and mains you'll need to feed the hungry crowd in your home or even at the tailgate. Impress with homemade Spinach Feta Pocket Pies and Quick Fried Chicken, or go for the tried-and-true classics like the perfect guacamole, queso fundido, or a French dip. Drinks like spiked lemonade and a spicy bloody Mary keep the party going.

Create 75 of the most popular, post-worthy, and fun recipes straight from TikTok with The Unofficial TikTok Cookbook. Become the next viral sensation and make some delicious dishes that will impress all your friends with The Unofficial TikTok Cookbook. From whipped coffee to pancake cereal and mug cakes to seltzer slushies, you can find all the recipes you've seen on social media and have been dying to make in one place. Featuring simple, easy-to-follow instructions, you can now create the recipes you've seen all over the internet in the comfort of your own home. Whether you want to post your cooking creations online or just share them with your friends, this book is a must-have for chefs of all ages!

This is the 30th Anniversary Edition of Susan Branch's classic first cookbook ~ published in 1986, and written at the kitchen table of her little house on Martha's Vineyard. Susan has given us this revised and expanded version of Heart of the Home, Notes from a Vineyard Kitchen, with lots of new illustrations, new recipes, end papers, and cover ~ plus, a red ribbon bookmark, and 16 brand new pages. Homemade, hand-written, artist-crafted and watercolored, this delightful book celebrates the art of the home with delicious recipes such as Tangerine Confetti Cake, Stuffed Pork Chop Casserole with Apples and Sweet Potatoes, Banana Fritters, Onion Pudding, Asian Quinoa Salad, and Garlic Bread that we are assured is "to die for," plus stories from home, such as The Importance of Traditions and How to Make a Kitchen Garden. There is also a special section for Breakfast, including Breakfast in Bed, and recipes for Blueberry Corncakes and Cranberry Marmalade.

A modern, brashly flavorful guide to cooking Taiwanese-American food, from Brooklyn's lauded Win Son, Win Son Bakery, and Cathy Erway, celebrated writer and expert on the cuisineJosh Ku, born in Queens to parents from southern Taiwan, and Trigg Brown, a native Virginian whose mentor was a Taiwanese-American chef, forged a friendship over food-specifically, excellent tsang ying tou, or "flies' head," a dish of chopped budding chives kissed with pork fat. Their obsession with Taiwanese food and culture propelled them to open Win Son together in 2016. The East Williamsburg restaurant quickly established itself as a destination and often incurs long waits for their vibrant and flavorful Taiwanese-American cuisine. Ku and Brown have teamed up with Cathy Erway, Taiwanese food expert and celebrated writer, to create this book which explores and celebrates the cuisine of Taiwan and its ever-simmering pot of creative influences. Told through the eyes, taste buds, travels, and busy lives of Ku, Brown, and Erway, this book brings the cuisine of this misunderstood island nation into the spotlight. With 100 creative, yet accessible recipes, this book will unravel the history of this diaspora cuisine. While featuring classic dishes and well-known favorites, this cookbook also stretches this cuisine's definition, introducing new dishes with brazen twists that are fun, flavorful, and decidedly American-born in style.

'Ingredients are at the heart of everything we do at River Cottage. By gathering our all-time favourites together, I hope to inspire you to look at them with fresh eyes and discover new ways of cooking them' Hugh Fearnley-Whittingstall The definitive River Cottage kitchen companion. Hugh Fearnley-Whittingstall and his team of experts have between them an unprecedented breadth of culinary expertise on subjects that range from fishing and foraging to bread-making, preserving, cheese-making and much more. In this volume they profile their best-loved and most-used ingredients. With more than three hundred entries covering vegetables, fruits, herbs, spices, meat, fish, fungi, foraged foods, pulses, grains, dairy, oils and vinegars, the River Cottage A to Z is a compendium of all the ingredients the resourceful modern cook might want to use in their kitchen. Each ingredient is accompanied by a delicious, simple recipe or two: there are new twists on old favourites, such as cockle and chard rarebit, North African shepherd's pie, pigeon breasts with sloe gin gravy, or damson ripple parfait, as well as inspiring ideas for less familiar ingredients, like dahl with crispy seaweed or rowan toffee. And there are recipes for all seasons: wild garlic fritters in spring; cherry, thyme and marzipan muffins for summer; an autumnal salad of venison, apple, celeriac and hazelnuts; a hearty winter warmer of ale-braised ox cheeks with parsnips. With more than 350 recipes, and brimming with advice on processes such as curing bacon and making yoghurt, the secret of perfect crackling and which apple varieties to choose for a stand-out crumble, as well as sourcing the most sustainable ingredients, this is an essential guide to cooking, eating and living well. More than anything, the River Cottage A to Z is a celebration of the amazing spectrum of produce that surrounds us - all brought to life by Simon Wheeler's atmospheric photography, and Michael Frith's evocative watercolour illustrations.

Tal Smith, owner of the much-loved Cape Town deli Sababa, is back with new recipes in Sababa: More Middle Eastern and Mediterranean Food. This follows the incredible success of the first book Sababa: Middle Eastern and Mediterranean Food, and the constant request for more recipes. The recipes continue to be simple to follow and the ingredients are always easy to find. Sababa encourages home cooking and are all based on family recipes not only for cooking everyday suppers but for celebrations too.

Come Home to the Country Kitchen!

.,."a treasure trove of folksy tips, homey recipes, and guides for forgotten chores like making butter and sour cream, alongside recipes for salsas and chutneys. Inside is something for everyone." (Susan Herrmann Loomis, Author of Farmhouse Cookbook and Proprietor of On Rue Tatin Cooking School)

.,."full of intriguing, country recipes from our past (consider making you own goat cheese) and easy-to-read charts, as well as the satisfying rural cuisine that we have come to respect and love. I am eager to try Hibiscus Tea, Johnny Appleseed Cake, Crispy Fried Squash Blossoms, and the Zucchini Parmesan Jalapeno Flatbread. A great book for either a beginning or advanced cook." (Marcia Adams, Author of More Recipes From Quilt Country and Producer of PBS's Marcia Adams' Kitchen)

Martha Storey, country-living publisher for more than 17 years, draws on her country roots to bring you the time-honored classics of the American country kitchen.

Here you'll find simple, mouthwatering dishes with country soul, potluck-supper recipes that are never out of style, and family favorites that you will hand down to your children and grandchildren.

Recipes include Mimi's Sunday Pot Roast, Blueberry Sour Cream Pancakes, Daddy's Banana Pudding, Perfect Grilled Vegetables, Peach Cobbler Ring, Aunt Ina's Relish, and hundreds more!

Martha also shares techniques for such things as making cheese, preserving food, pulling taffy, baking bread, and making pies and ice cream.