Other books that might interest you

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  Lunch to Go

  Small Ryland Peters &

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  Wave goodbye to boring shop-bought sandwiches and embrace the art of the lunchbox. Adults and kids alike will enjoy these imaginative homemade lunches created with care – the healthier, tastier and cheaper option.
  The lunch hour is one that can be the biggest highlight or disappointment of any day. A shop-bought meal purchased in haste is so often a bland specimen, shovelled down without a second thought to health or bank balance. Yet, food-savvy members of the public are now more conscious than ever about what they are putting into their bodies. Nutritious and delicious dinners are big business – and why stop at dinner, after all, around a third of meals eaten are inevitably lunches at work or school. Hungry souls are now after something better come breaktime and are willing to spend a little longer on something that tastes good and does good. The new supercharged lunchbox can be so much more than the wafer-thin ham sandwich and packet of crisps from yesteryear. Instead, Lunch to Go will teach how to create a thing of delight, a balanced individually portioned meal that will be the envy of colleagues. Don't cheat yourself, instead treat yourself to a beautifully crafted lunchbox.

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  Slow Cooker 101 - Master the...

  Perrin Davis

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  “Has supremely easy recipes for busy cooks and has helpful insider tips for getting the best results from your recipes using a slow cooker.” —Florida Sun-Sentinel   This series by Surrey Books launches with an everything-you-need-to-know guide to using the slow cooker, and features 101 delicious, diverse, and accessible recipes, all of which have been thoroughly kitchen-tested to ensure you have success every time you make one.   Featuring a detailed introduction that covers the basics of slow-cooking and discusses helpful how-tos, insider tips, and keys to best results, this book—and all the books in the 101 series—features a simple, contemporary-looking design that’s as clear-cut as it is elegant, with measures calculated using both traditional and metric quantities. Scattered throughout are beautiful full-color photographs that accentuate the book’s visual appeal.   Perfect both for beginners and more experienced cooks looking to broaden their kitchen horizons, Slow Cooker 101’s breadth of recipes is drawn from a wide range of culinary traditions.   Some of the delicious dishes include: • Beef Stroganoff • Lamb Biryani • Paella • Winter Vegetable Risotto • Corn Pudding • Chicken Mole • Cioppino  Slow Cooker 101 will be an essential addition to the ranks of slow cooker cookbooks, and the 101 Series it premiers is positioned to become a popular resource for contemporary home cooks.  101 Series   “Easy-to-use recipes with a side-order of photos . . . clear and concise . . . opens with a chapter on kitchen basics, including a list of equipment ‘must haves,’ a section most useful for beginner home cooks.” —Insatiable   “Simply and attractively laid out.” —Go Dairy Free blog

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  Creamy & Crunchy - An Informal...

  Jon Krampner

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  “A delightful book about America’s most popular nut butter and sandwich spread . . . well-written, fast-paced, surprising.”—Andrew F. Smith, editor in chief, The Oxford Encyclopedia of Food and Drink in America   Americans spoon it out of the jar, eat it in sandwiches by itself or with its bread-fellow jelly, and devour it with foods ranging from celery and raisins (“ants on a log”) to a grilled sandwich with bacon and bananas (the classic “Elvis”). Peanut butter is used to flavor candy, ice cream, cookies, cereal, and other foods. It is a deeply ingrained staple of American childhood. Along with cheeseburgers, fried chicken, chocolate chip cookies (and apple pie), peanut butter is a consummate comfort food.  In Creamy and Crunchy are the stories of Jif, Skippy, Peter Pan; the plight of black peanut farmers; the resurgence of natural or old-fashioned peanut butter; the reasons why Americans like peanut butter better than (almost) anyone else; the five ways that today’s product is different from the original; the role of peanut butter in fighting Third World hunger; and the Salmonella outbreaks of 2007 and 2009, which threatened peanut butter’s sacred place in the American cupboard. To a surprising extent, the story of peanut butter is the story of twentieth-century America, and Jon Krampner writes its first popular history, rich with anecdotes and facts culled from interviews, research, travels in the peanut-growing regions of the South, personal stories, and recipes.   “A witty, encyclopedic history of one of America’s most iconic processed foods. It is chock-full of fun facts and surprising insights into the way we eat today.”—Aaron Bobrow-Strain, author of White Bread: A Social History of the Store-Bought Loaf

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  In the Small Kitchen - 100...

  Cara Eisenpress, Phoebe Lapine

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  “A comprehensive and inspiring must-have guide for quarter-life cooks everywhere.”—Merrill Stubbs, author of The Food52 Cookbook“Cara and Phoebe have figured what takes some of us a tad longer to realize. We can cook anywhere, anytime, with anything on any budget.”—Lynne Rossetto Kasper, host of Public Radio’s The Splendid Table® from American Public MediaCara Eisenpress and Phoebe Lapine, creators of the popular food blog biggirlssmallkitchen.com, share their kitchen prowess and tasty tips with In the Small Kitchen: 100 Recipes from Our Year of Cooking in the Real World. Filled with delicious and resourceful recipes for daily cooking and entertaining on a budget, In the Small Kitchen is required reading for anyone who wants to put an appetizing meal on the table. More than just a guide to quarter-life cooking, this cookbook is also a wonderful ode to the people we cook and eat with, who stick with us through breakups, birthdays, and myriad kitchen disasters.

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  Spain - Recipes and Traditions...

  Jeff Koehler

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  “This beautiful book is an amazing new window into the ingredients, the recipes, the stories of my home country.” —José Andrés 
   
  In Spain, long-time Barcelona resident Jeff Koehler gathers the country’s many time-honored dishes and age-old culinary customs, and distills the Spanish table down to its essence—food that is prepared simply but full of homemade flavors, and always meant to be shared. Each chapter is an ode to Spain’s delightful kitchen, from gazpachos, salt cod, and poultry, to savory and sweet conserves. The story of the country is told through two hundred recipes from classics like Shellfish Paella, Artichoke Egg Tortilla, and creamy Flan to delicacies such as Chilled Melon Soup with Crispy Jamon and Monkfish Steaks with Saffron.  
   
  Dishes from Spain’s leisurely multicourse meals and simple tapas alike celebrate seasonal ingredients: wild mushrooms, asparagus, and local game. Sidebars trace Spain’s rich culinary traditions, taking us from ancient Moorish cities to the arid fields of the Castilian countryside, and allow us to meet the people who still, with devotion, cultivate them. Accompanying these are hundreds of evocative photos of the markets, orchards, green hills, and fishing ports from which this delicious cuisine originates. Add to this a thorough glossary that includes techniques such as preparing snails, using saffron, and making perfect fish stock, as well as a helpful source list. Novices and veterans of the Spanish kitchen alike will gain a deeper understanding not only of Spain’s cuisine but of its culture. 
   
  A New York Times Book Review Notable Cookbook

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  Canal House Cooking Volume N° 4...

  Christopher Hirsheimer, Melissa...

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  Make the most of fresh vegetables with these easy-to-prepare recipes from the cookbook authors with “a cult following among the fooderati” (Bon Appétit). CANAL HOUSE COOKING, VOLUME N° 4, FARM MARKETS & GARDENS is a collection of some of our favorite summer recipes, the ones we cook for ourselves, our friends, and our families. They’ll make you want to run straight to the kitchen or out to the grill and start cooking. We are home cooks writing about home cooking for other home cooks. Our recipes are easy to prepare and completely doable for the novice and experienced cook alike. In the summer, we forsake the convenience of the supermarket to live in the season by shopping at farmers’ markets and roadside tables, and gathering the very freshest vegetables from our own gardens. The way we cook couldn’t be simpler—slicing big, juicy tomatoes for lunch, preserving tomatoes for later; grilling vine-wrapped whole fish or a peppercorn-rubbed beef tenderloin for dinner; roasting chickens then slathering them with fresh herb butter; cooking corn into succotash; and turning ripe summer fruit into jams, jellies, and cobblers.Canal House Cooking, Volume N° 4, Farm Markets & Gardens, is the fourth book of our award-winning series of seasonal recipes. We publish three volumes a year: Summer, Fall & Holiday, and Winter & Spring, each filled with delicious recipes for you from us. Cook all year long with Canal House Cooking! 67 delicious triple-tested recipes

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