Other books that might interest you

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  Learn to Cook

  CICO Books

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  Learn how to cook while making fantastic snacks, desserts, and meals.
  
  With 35 comprehensive recipes and a helpful techniques section, Learn to Cook will teach kids how to prepare a variety of foods, from sandwiches and party snacks to simple dishes for breakfast, lunch, and dinner – there's even a range of lip-smacking desserts! The book starts out with Snacks and Light Meals, where you and your child can make delicious pizza toasts and homemade buttermilk pancakes, as well as nutritious soups and salads. Then there are Proper Meals, such as the oven-baked herby burgers, a comforting pea and parmesan risotto, and even a roast chicken, which is sure to impress any guests. Get your fruit fix with the peach and mascarpone dessert or the raspberry affogato in the Desserts chapter. There are also quick and fun ideas in Party Food, such as chocolate-dipped strawberries and giant cheese straws. If that's not enough, make up your own exciting variations on the recipes – with such simple ideas, you can really get creative in the kitchen! Every dish has step-by-step artworks to guide you and your child, plus a skill level so you can start with quick and easy dishes and move on to more challenging recipes as you become more confident.

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  The Sqirl Jam (Jelly Fruit...

  Jessica Koslow

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  A home cook–friendly recipe collection of over seventy-five famed jams, jellies, butters, marmalades, and other fruit preserves, from a James Beard–nominated chef. 
   
  “This is food whose time has come,” declared Mark Bittman about Sqirl, the much-beloved Los Angeles restaurant that locals, tourists, and critics alike all flock to. Sqirl all began with jam—organic, local, made from unusual combinations of fruits, fragrant, and not overly sweet—the kind of jam you eat with a spoon. The Sqirl Jam Book collects Jessica Koslow’s signature recipes into a cookbook that looks and feels like no other preserving book out there, inspiring makers to try their own hands at canning and creating. With photography and a design bound to inspire imitators, The Sqirl Jam Book will make you fall in love with jam.

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  The Spice Kitchen - Everyday...

  Sara Engram, Katie Luber,...

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  More than 100 delicious recipes for using herbs and spices to add vibrant flavors to your food at breakfast, lunch, dinner, and any time in between.  
   
  From Spiced Yogurt and Granola Parfaits, to Strawberry Salad with Cinnamon-Balsamic Vinaigrette, Spiced Guacamole, Tarragon Chicken Potpie, Clove Spiced Caramel Corn, and more, this exciting cookbook is full of inventive recipes, information, and tips for using herbs and spices. Best of all, the recipes are easy and fuss free—a must for busy home cooks who want to spend less time in the kitchen and more time at the family table. And with dozens of full-color photographs and illustrations, The Spice Kitchen is as beautiful as it is practical. 
   
  The Spice Kitchen changes everything, using herbs and spices to add special twists to favorite family recipes, from macaroni and cheese, to burgers, chicken salad, deviled eggs, and much more. It’s the only all-purpose cookbook for spicing up everyday meals. Not just exotic extras, spices from around the world make it easier—and much more fun—to turn out delicious and healthy food. The simple but flavorful recipes and ideas in The Spice Kitchen will make old family favorites new again—and bring everyone to the table.

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  The Dish - The Lives and Labor...

  Andrew Friedman

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  “A thorough, lively work of on-the-ground reportage. ... Friedman shares a remarkable story."" —Wall Street Journal 
  Acclaimed “chef writer” Andrew Friedman introduces readers to all the people and processes that come together in a single restaurant dish, creating an entertaining, vivid snapshot of the contemporary restaurant community, modern farming industry, and food-supply chain.  
  On a typical evening, in a contemporary American restaurant, a table orders their dinner from a server. It’s an exchange that happens dozens, or hundreds, of times a night—the core transaction that keeps the place churning. In this book, acclaimed chef writer Andrew Friedman slows down time to focus on a single dish at Chicago’s Wherewithall restaurant, following its production and provenances via real-time kitchen and in-the-field reportage, from the moment the order is placed to when the finished dish is delivered to the table. 
  As various components of this one dish are prepared by the kitchen team, Friedman introduces readers to the players responsible for producing it, from the chefs who conceived the dish and manage the kitchen, to the line cooks and sous chefs who carry out the actual cooking, and the dishwashers who keep pace with the dining room. 
  Readers will also meet the producers, farmers, and ranchers, who supply the restaurant, as Friedman visits each stop in the supply chain and profiles the key characters whose expertise and effort play essential roles in making the dish possible—they will walk rows of crops that line Midwestern farms, feel the chill of the cooler where beef dry-ages, harvest grapes at a Michigan winery, ride along with a delivery-truck driver, and hear the immigration sagas prevalent amongst often unseen and unheralded farm and restaurant workers. 
  The Dish is a rollicking ride inside every aspect of a restaurant dish. Both a fascinating window onto our food systems, and a celebration of the unsung heroes of restaurants and the collaborative nature of professional kitchen work, The Dish will ensure that readers never look at any restaurant meal the same way again.  
  ""Masterful. ... Friedman excels at bringing the dining room to boisterous life with vivid, telling details. ... This will sate gastronomes and casual foodies alike."" — Publishers Weekly (starred review)

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  100 Perfect Pairings - Main...

  Jill Silverman Hough

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  A simple guide to matching main courses with easy-to-find wines, including one hundred delicious recipes. 
   
  100 Perfect Pairings: Main Dishes to Enjoy with Wines You Love helps you prepare main dishes that will perfectly complement the wines of your choice. An ideal resource for both casual dinners and special occasions, this handy book presents 100 main dish recipes that pair deliciously with favorites like Chardonnay (Roast Chicken with Potatoes) and Merlot (Mixed Mushroom Pappardelle), as well as new varietals like Viognier (Lobster Tails with Vanilla Drawn Butter), and Syrah (Rib Eye Steaks with Green Olive Butter). 
   
  Organized into twelve chapters (six for white, six for red) and illustrated with lush color photos, 100 Perfect Pairings makes it easy to match a variety of main dishes with your favorite wines, from Sauvignon Blanc to Gewürztraminer and from Rosé to Cabernet Sauvignon—and make every meal an occasion to remember.

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  The Cook Not Mad - Or Rational...

  The Cookbook

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  Published in 1830 in North America, this volume in the American Antiquarian Cookbook Collection stresses American cooking over European cuisine. 
   
  Within a year of its publication in the United States, The Cook Not Mad was also published in Canada and thus became Canada’s first printed cookbook. In contrast to some of the larger encyclopedic cookbook collections of the day, The Cook Not Mad provides 310 recipes and household information designed to be a quick and easy reference guide to domestic organization for the contemporary housewife. The author describes the content as “Good Republican dishes” and includes typical American ingredients such as turkey, pumpkin, codfish, and cranberries. There are classic recipes for Tasty Indian Pudding, Federal Pancakes, Good Rye and Indian Bread (cornmeal), Johnnycake, Indian Slapjack, Washington Cake, and Jackson Jumbles. In spite of the author’s American “intentions,” the book does include foreign influences such as traditional English recipes, and it also contains one of the earliest known recipes for shish-kebab in American cookbooks.  
   
  Reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts, founded in 1812.

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