Traditional recipes

New Cookbook Offers Approachable Recipes You'll Want to Make Right Now

New Cookbook Offers Approachable Recipes You'll Want to Make Right Now

Elisabeth Prueitt's new cookbook delivers simple, hearty food for busy but conscientious family cooks, along with signature sweet treats.

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Elisabeth Prueitt wants to inspire people to get in their kitchens and cook. Prueitt, co-founder of Tartine Bakery & Cafe and Tartine Manufactory in San Francisco and co-author of Tartine, aims to do just that in her new solo book, Tartine All Day: Modern Recipes for the Home Cook. With 200 practical, delicious recipes, it's a book meant to live in the kitchen, one she hopes will make people "want to jump up and make something."

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Prueitt herself is a busy working mom, and so her cooking has become more simplified over the years. Recipes like Spring Risotto and Pan-Roasted Eggplant are easy yet elegant, while dishes like Ceci Cacio e Pepe (roasted chickpeas flavored like the pasta dish cacio e pepe) showcase Prueitt's creativity. Nowhere does her innovation shine more, though, than with her desserts. A classically trained pastry chef with gluten intolerance, Prueitt has gone through "years of trial and error and finding new grains to work with" to perfect her gluten-free desserts. A robust chapter showcases some of her favorites.

Featured here is one of the simplest and most beautiful desserts from the book. Champagne becomes gelée with the addition of a little gelatin and sugar. "It's festive," Prueitt says, "because Champagne just is festive. And it's easy to make." We think that, with celebratory Champagne and strawberries, it also makes a lovely way to honor Mom on Mother's Day.

Recipe from Tartine All Day, Lorena Jones Books, $40, 384 pages


  • Author : Heidi Page
  • Publisher :
  • Release Date : 2021-02-28
  • Genre:
  • Pages : 234
  • ISBN 10 : 1802142711

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The 45 Best Cookbooks of All Time to Buy for Friends and Family

Our exacting food experts reach for these cookbooks (again and again) in their own kitchens.

Whether you're a kitchen master of Chopped-level proportions or just tiptoeing into the world of creating your own culinary delights, we've got a cookbook or two for you. A good cookbook can help you make gorgeous and delicious meals (or make a perfect foodie gift). You may recognize some updated versions of old favorites from your mother's or even grandmother's kitchen. We're talking Joy of Cooking and Mastering the Art of French Cooking, which we bet you can't resist reading in Julia Child's iconic voice. But we've also included some new and exciting options to make creating any course a breeze.

Some of them have stunning food photography that's a feast for your eyes as well as your stomach, while others are more utilitarian for when you just need to get dinner on the table before the kids stage a mutiny. We've even got an Instant Pot cookbook option, for those of you who want to use the trendy kitchen tool to create fantastic meals, fast. A great cookbook also makes an excellent gift for just about any person (or occasion!). I still have the dog-eared copy of Joy my mom got me when I graduated from college, and it's probably the most useful present I've ever received. Add a few to your shopping cart today.

If taking on decadent new recipes is your favorite weekend pastime, Julia Child's got your back. Her superbly-detailed instructions ensure that you will accomplish even the most complex creation. Just be warned: it's hard not to hear her voice in your head as you work your way through them.

Your grandmother probably had a copy of an earlier Joy edition for a reason. This definitive tome comes packed with instructions on making everything from a classic roast to perfect brownies. Its no-frills, no-nonsense recipes include clear, easy-to-follow instructions anyone can use, even if you tend to burn water.

Our test kitchen experts triple-tested all of the recipes in this cookbook, so you know you can trust every single one. With beautiful food photography and mouthwatering dishes, it's both fun to page through and use in your kitchen adventures.

Originally published in 1896 as The Boston Cooking-School Cook Book by Fannie Merritt Farmer, this O.G. cookbook stands the test of time. In addition to tried-and-true recipes, it offers advice from Marion Cunningham that feels like you've got a cheerleader by your side, every step of the way. If you're not a confident cook, this book can help.

You'll feel like you're sitting down to dinner with her family as Edna Lewis describes the American country cooking she grew up with over 50 years ago in a small Virginia farming community that was settled by freed slaves. With recipes for all four seasons, you can work your way through this beautiful book all year long.

Sometimes called "the book that changed the way America cooks," this classic earned its spot in the James Beard Hall of Fame with 350 flawless dishes. Updated with full-color photographs, this collectible and usable version is part cookbook, part history book and a necessary addition to your collection.

If you can't make it to the beloved Zuni Cafe in San Francisco, this cookbook is the next best thing. With both classic recipes the restaurant's clientele will recognize and cooking advice from founder and chef Judy Rodgers, it's an excellent addition to your shelves, whether you've been to the restaurant or not.

Home cooks who are short on time but still want to enjoy a scrumptious meal: Look no further than this accessible cookbook. It organizes recipes by prep time, methods and themes, so you can have a restaurant-worthy meal on the table in the amount of time it would take to decide where to order takeout.

If you love your Instant Pot as much as I do, you've got to grab this cookbook. With 60 awesome, easy recipes, it'll quickly become one of your new favorites. And because each of the recipes are triple-tested by our kitchen experts, you know you can trust them.

What better time to get the kids in the kitchen than right now? This cookbook has more than 150 recipes to get the little ones cooking, that adult palates will also enjoy. They're fun, colorful and a great way to introduce small fry to where their food comes from.

Organized by main ingredient, this cookbook from New York Times cooking columnist Melissa Clark features recipes that can serve as dinner all on their own. Add a side salad or some crusty bread if you really want to round things out, but each of the dishes in this beautiful book can feed your family, no side dishes required.

Solo diners, rejoice! Single people often have to settle for lots of leftovers when making standard-sized recipes designed to feed four or more. But all of the dishes in this funny, self-deprecating cookbook are meant for parties of one. But if you're having company, never fear: They also scale up well.

Chef and writer Samin Nosrat believes that anyone can cook if they master the four basic elements of food: salt, fat, acid and heat. This book breaks down this simple philosophy into workable steps, while explaining the science behind it. There's also a canon of 100 essential recipes and tons of variations to help you put it into practice.

The title of this must-have cookbook says it all: Mark Bittman's clear, straightforward instructions will convince every cook they really can master any dish. And for the 20th anniversary edition, each of the recipes comes with a mouthwatering color illustration, and some old favorites got updated for the modern kitchen, so this classic remains as indispensable as ever.

Say it with us now: Good food doesn't have to be expensive. This cookbook was designed to help those living on the $4/day allotment that the Supplemental Nutrition Assistance Program provides, but all of us can use some help cooking affordably these days. It's also helpful if you're trying to cut down on trips to the store, with advice on stretching pantry staples even further.

Science lovers may want to grab this deep dive of a cookbook just to nerd out on the processes behind how your favorite foods become so delicious. While this cookbook probably offers way more information than you need to know for the average weekday meal, the recipes are fantastic on their own if you want to skip past the deep dive chemistry.

Sick of boring reheated leftovers? Give today's dinner a delicious encore tomorrow with this book that's one part meal-planner, one part leftover wizard. It's equally great for families of picky eaters and smaller households that don't want to eat the same thing four days in a row.

Vegan cooking is neither boring nor tasteless, and this mouthwatering cookbook by Bryant Terry will prove it to you. And because it's organized by ingredient, you can start with your farm share contents and get to a delicious dish.

Cookie guru Dorie Greenspan has high standards for sweets, so you can bet the ones that made it into her cookbook are really worth getting out your baking gear. From fancy treats fit for the annual swap, to bars the kids won't trade away at the lunch table, there's a cookie or two for every taste in this delectable book.

Fans of Baked NYC and Baked Charleston will recognize some of the sweets in this thoroughly modern cookbook. We're talking sweet and salty brownies, Mississippi Mud Pie, a New York black and white cookie and so many more favorites, you'll want to bake your way right through it.

When the temperature dips, a slice of pie just hits the spot. Pick up this bespoke cookbook by the Brooklyn destination to make some of their tasty treats at home. The likes of Salted Caramel Apple, Green Chili Chocolate and Black Currant Lemon Chiffon will have everyone begging for a second slice.

Think you don't have time to bake? Let Nick Malgieri prove you wrong. With detailed instructions, including how batter and dough should look every step of the way, these thorough recipes will help you create just about every dessert on the books. Best of all, the majority take under an hour of prep time.

If you can bake it, it's probably in this definitive instruction manual from King Arthur Flour that includes more than 350 recipes. For those afraid of baking's more finicky requirements, this cookbook will hold your hand every step of the way. It offers in-depth instructions on how baking methods work, and enough foundational knowledge to empower you to experiment beyond that.

Get ready for the bake sale with this old-school baking guide. It includes recipes for everything from souffles to pastries, cookies to popovers, so you can satisfy your sweet tooth with a different dessert every day of the week.

Claire Saffitz takes a down-to-earth, problem-focused approach to baking that will help even beginner bakers demystify the process. With helpful tips and tricks and advice for every skill level, her signature warmth shines through every gorgeously-shot page, like a friend is walking you through the process.

Learn to cook like an Italian butcher with this cookbook that reveres protein and the vegetables that can headline dinner themselves, with the help of a little fire. Turn your kitchen into a steakhouse with Silverton's help, for a special dinner that you can enjoy in your sweats.

Tieghan Gerard started cooking at 15, as one of seven children growing up in the Colorado mountains. Getting dinner on the table for the chaotic brood grew into a her popular blog, Half Baked Harvest. There, she showcases the same kind of unique takes on comfort food you'll find in this gorgeous book.

Those with dietary restrictions or who want to eat fewer processed foods will love this approachable cookbook. Pick up this cookbook for more than 100 recipes that avoid gluten, dairy, and refined sugar but taste so good, you'll never miss them.

Step into the kitchen with bibis, or grandmothers, from eight African countries that make up the backbone of the spice trade: South Africa, Mozambique, Madagascar, Comoros, Tanzania, Kenya, Somalia and Eritrea. Their stories, recipes, and evocative photography make this a book to treasure as much as you cook from.

Earlier this year, my partner and I decided to stop eating meat at home. If you'd also like to consume fewer animal products (or you just love amazing food that happens to be Vegetarian or Vegan), you can't miss this one. Meera Sodha writes a vegan column for The Guardian, and these easy, speedy recipes from across the Asian continent will ensure you never miss the meat.


The Complete Cookbook for Young Chefs

Or surprise your family with breakfast tacos on Sunday morning? Looking for a quick snack after school? Or maybe something special for a sleepover? It&rsquos all here. Learn to cook like a pro&mdashit&rsquos easier than you think.

For the first time ever, America&rsquos Test Kitchen is bringing our scientific know-how, rigorous testing, and hands-on learning to help KIDS in the kitchen!

Using kid-tested and approved recipes, America&rsquos Test Kitchen has created THE cookbook every kid chef needs on their shelf. Whether you&rsquore cooking for yourself, your friends, or your family, The Complete Cookbook for Young Chefs has delicious recipes that will wow!

  • Recipes were thoroughly tested by more than 750 kids to get them just right for cooks of all skill levels&mdashincluding recipes for breakfast, snacks and beverages, dinners, desserts, and more
  • Step-by-step photos of tips and techniques will help young chefs feel like pros in their own kitchen
  • Testimonials (and even some product reviews!) from kid test cooks who worked alongside America&rsquos Test Kitchen will encourage young chefs that they truly are learning the best recipes from the best cooks

By empowering young chefs to make their own choices in the kitchen, America&rsquos Test Kitchen is building a new generation of confident cooks, engaged eaters, and curious experimenters.

Some of the recipes you'll find inside:

French Toast for One

If you're looking for a sweet single-serving breakfast recipe, we've got you covered. Kids will love making this simple french toast.

Nachos

Nachos are a super fun after school snack. If you want to make enough nachos for a crowd, you can double the recipe!

Pesto Flatbread Pizza

Naan is the perfect base for this flatbread pizza. Kids can top it with pesto and a sprinkle of sliced peppers, pepperoni, or tomatoes.

One-Pot Pasta with Quick Tomato Sauce

The pasta and the tomato sauce cook in the same pot in this kid-friendly, vegetarian meal. That means more flavor&mdashand fewer dishes.

Garlicky Skillet Green Beans

Kids will love making these crisp-tender green beans with garlic and a touch of butter. It's a side dish sure to please the whole family!

Fudgy Chocolate Mug Cakes

A delightful 15-minute recipe for kids to make fudgy chocolate mug cake. Kids will love how easily this comes together using only a microwave.

Editorial Reviews

&ldquoThe inviting, encouraging tone, which never talks down to the audience emphasis on introducing and reinforcing basic skills and approachable, simplified recipes make this a notable standout among cookbooks for kids.&rdquo
- Booklist

&ldquoA must-have book . . . a great holiday buy, too.&rdquo
&ndashSchool Library Journal

&ldquoThe perfect gift . . . Any kids who spends enough time with this book will learn enough to at least make their own school lunches&ndashif not the occasional family meal.&rdquo
&ndashEpicurious

&ldquo Calling all young chefs! For any young people who&rsquove ever fantasized about wowing their loved ones with ridiculously fluffy pancakes or the perfect breakfast tacos, this #1 New York Times Bestseller is sure to provide hours of inspiration. &rdquo
&ndashChowhound

&ldquoFor kids who are interested in cooking . . . [ The Complete Cookbook for Young Chefs ] introduces kids to all the basics . . . and of course there&rsquos a whole lot of easy and very tasty recipes to try.&rdquo
&ndashNPR&rsquos Morning Edition


&ldquoAmerica's Test Kitchen creates the ultimate guide to cooking with kids. 'The Complete Cookbook for Young Chefs' offers more than 100 educational and age-appropriate recipes.&rdquo
&ndashDallas News

Details

Recipes: 100+
Format: Hardcover
Pages: 208
Item Number: CK01
Item Weight: 1.55 pounds


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Bring on Summer Sale Terms and Conditions: Offer expires May 24, 2021. Free gift selection appears at checkout with $40 cart total one-gift maximum per order while supplies last. All brand pen sets, grocery lists & Young Chefs&rsquo Club subscription box purchases excluded from $40 qualifying total.


Home Cooking

In her new cookbook, Andrea Nguyen shows you how to get Vietnamese flavors using ingredients easily available at national supermarket chains in the U.S. Adapting these flavors for American-supermarket-friendly ingredients is familiar to Nguyen, because it's exactly what her family had to do when they arrived as refugees in 1975. With this cookbook, favorite dishes such as banh mi, dumplings, lettuce cups, and pho are made approachable for the home kitchen.

Carla Lalli Music is the food director at Bon Appétit, meaning she sits right next to us here at Epicurious and naturally, we're big fans. The recipes in her first book are inspired by the food she makes at home for her family, and the book is structured around essential cooking methods that will teach you to make a diverse array of dishes without over-complicating things. No recipe feels rigid because she offers ideas for swaps and substitutions, and in the end, you feel like you too can pull off the effortless, no-nonsense cooking Music does every day.

Inspired by her mom's cooking, which merged the Indian flavors of her childhood with her travels, cooking shows, and the American foods her kids requested, Priya Krishna offers accessible, everyday recipes for clever and creative Indian-American hybrids you've never seen before. There's roti pizza, Dahi toast that she calls a "more interesting, Indian-ish grilled cheese," and a salty-sweet limeade dubbed "Indian Gatorade." These are simple weeknight recipes that pack a huge flavor punch.

In this book, Enrique Olvera, the famed chef of Mexico City and New York hotspots Manta, Atla, Cosme, and Pujol, shares recipes inspired not by his restaurants but by Mexican home cooking. An ode to the kitchens of his homeland, the book features 100 recipes for Mexican dishes and teaches readers how to incorporate traditional and contemporary Mexican ingredients into their recipe repertoire, no matter where they live.

This is a list of the most culturally and historically significant Jewish foods, explored through essays, recipes, and stories from people across the food industry like Ruth Reichl, Éric Ripert, Joan Nathan, Michael Solomonov, Dan Barber, Gail Simmons, Yotam Ottolenghi, Tom Colicchio, and more. There are the classics like matzo balls, pickles, cheesecake, blintzes, and chopped liver, but there are also oddballs, like unhatched chicken eggs and jellied calves' feet. Yes, it's highly debatable—that's the point.

Tiny Mess is a compilation of stories and recipes from people who live in tiny spaces, like sailboats, trailers, treehouses, cottages, and even converted railcars. In addition to recipes, the book includes tips and tricks from the contributors about cooking in small spaces. Don't worry if your kitchen is sprawling, the recipes can be made in spaces of any size.

This book is your comprehensive guide to breakfast, with 380 recipes for the first meal of the day from over 80 countries. There are easy weekday recipes, healthy takes, and decadent, time-consuming weekend feasts. Recipes include Egyptian ful medames (stewed fava beans), Mexican chilaquiles, Chinese pineapple buns, Scottish morning rolls, and more.


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All the Best Cookbooks to Gift in 2020

Here are our picks for the most beautiful and inspiring cookbooks of the year.

Related To:

A new cookbook can be a wonderful, personal gift, which is why we love to give and receive them, especially during the holidays. We've cooked our way through many new cookbooks this year, and have recipes bookmarked in many more to try in 2021. If you're looking for a cookbook to gift this holiday season, these are just some of the titles Food Network staffers can't get enough of. Not only to do they cover a wide range of topics like bread-baking basics to comfort food upgrades, they’re also so full of new and delicious dishes that even the littlest of chefs will be excited to find one peeking out of their stocking.

We encourage you to purchase from small businesses, including independent bookstores in your area or those that exist online. We love to shop at Bookshop for online shopping, and Indie Bound can help you find independently-owned bookstores near you.

Modern Comfort Food: A Barefoot Contessa Cookbook

If there’s anything that 2020 has taught us, it’s that comfort food not only has the power to soothe people during the hardest of times, it also has the ability to bring us all together — even when we’re six feet or more apart. Just ask Ina Garten. In her newest and twelfth cookbook, Ina shines a beautiful light on the comfort foods that have gotten her, her husband, Jeffrey, and her nearest and dearest friends through the darkest of times and the most joyous of moments. Giving each dish a modern upgrade, Ina offers a new and delicious approach to comfort food classics like Grilled Cheese Sandwiches (with a generous smear of mango chutney on the inside of her bread), Split Pea Soup (topped with crispy and spicy kielbasa sausage pieces) and Tuna Melts (served with a towering pile of crunchy microgreens), while still paying homage to the flavor notes and textures that make them so beloved. Ina also shares her go-to way of dressing up her all-time favorite comfort food — the BLT. By adding in cooked lobster meat and creamy avocado slices, Ina states it’s now good enough to serve "to your mother-in-law."

— Michelle Baricevic, Online Coordinator, Food Network Magazine

Cook with Me: 150 Recipes for the Home Cook

Alex Guarnaschelli describes her latest cookbook as a "road map to who I am as a cook, parent and daughter." The result is a collection of her favorite meals from childhood, her extensive professional culinary career and her contented family life cooking for her daughter Ava. She may be an Iron Chef, but her recipes are tailored specifically for the home cook in a completely unintimidating way that feels like a personal invitation to sit at her family table. Whether it's her Mom's Quiche Lorraine, her Dad's Risotto with Tomatoes and Parmesan Cheese or her own Whole Roasted Fish, Ava-Style, you'll be sure to get a taste of what makes Alex, Alex.

— Katherine Lok, Recipe Editor, Food Network Kitchen

The Family That Cooks Together: 85 Zakarian Family Recipes from Our Table to Yours

It's safe to say the Zakarian girls, Madeline and Anna (both in middle school), know their way around the kitchen, thanks to their Iron Chef dad, Geoffrey Zakarian. But their philosophy about food couldn't be more down to earth. "Cook for others, not yourself," they advise. It will keep you happy, humble and help you become a better cook. To that end, their book has plenty of recipes inspired by father and family roots that are suited for all ages, such as GZ's Spaghetti Bolognese and their grandmother's Middle Eastern Eggs, as well as more kid-friendly recipes like their Crazy Popcorn Soup, Honey Mustard Chicken Skewers and Classic Meatballs with Garlic Bread. Whatever you may be in the mood for, take a page from their book and make it to share with others in mind.

— Katherine Lok, Recipe Editor, Food Network Kitchen

Chaat: Recipes from the Kitchens, Markets, and Railways of India

If delicious escapism is what you’re seeking, look no further than this cookbook. Between pages filled with beautiful photographs and delicious recipes, Maneet Chauhan shares personal stories and anecdotes from her childhood trips throughout India’s railway system, as well as historical and cultural tidbits. Through her words, it’s easy to imagine that you too are navigating your way across the country, taking in the hustle and bustle, sights, smells and tastes of each individual region. Start cooking her recipes, inspired by the foods she would find in these markets and train stations, and it’s even easier to convince yourself that you’re right there with her. No matter your preference — sweet or savory, drinks, snacks or dessert — there is something for you. A few favorites: Nadir Monji (Spicy, Crispy-Fried Lotus Root), Peanut Chaat (Spiced Peanut Snack), Bombay Ice Halwa and Fresh Lime Sodas. Now, more than ever, we all need this cookbook.

— Trish Clasen, Digital Programming Manager

Super Good Baking for Kids

There’s a reason Duff Goldman is known throughout the food industry as the "Ace of Cakes" — there isn’t much he can’t do when you give him a bowl and some baking ingredients. That being said, Duff will be the first person to admit that despite his years of baking prowess, he’s still learning. That’s the exact purpose behind Duff’s new Super Good Baking for Kids cookbook — to teach kid bakers of all ages how to become a baking ace in their very own right. "Think of the recipes as a coloring book," Duff writes on the introduction page he then goes on to explain how once you master coloring within the lines, you can go off and make your very own designs and drawings. Baking is the exact same way — once you master simple cookies, cakes and tarts, you can use the same basic skills and techniques behind them to make melt-in-your-mouth ice cream sandwiches, irresistible cream pies, memorizing rainbow blondies and so much more. Broken up into seven different chapters — which each focus on a different category of baked treat — this cookbook also teaches kids how to make everything from sprinkle-studded Confetti Snickerdoodles, to bakery-quality Bear Claws, to bedazzling Unicorn Cupcakes. Duff also includes step-by-step guide pages for things like how to make the picture-perfect chocolate ganache and how to properly pipe a cake border.

— Michelle Baricevic, Online Coordinator, Food Network Magazine

Martha Stewart's Cake Perfection

When the Swiss Buttercream recipe fell out of my copy of Martha Stewart’s Cupcakes after a decade of frequent use, I thought it might be time for a new baking book. Luckily, Martha's latest is just what my cookbook shelf was missing. This beautiful guide from the editors of Martha Stewart Living does not disappoint. It includes plenty of tips on tools and decorating, as well as a robust collection of foundational recipes for frostings, fillings and cake bases. Looking for an attention-grabber? The Show Cakes chapter is dedicated to desserts with mirror-glaze finishes, fancy piping and elegant fillings, like Eggnog Semifreddo Genoise. If traditional cakes are more your style, head straight to the Layer Cakes chapter for classics like devil’s food and carrot cake, plus wow-worthy creations like Chocolate Pecan Guinness Caramel Cake. There’s a brilliant section dedicated to sheet cakes — each one as beautiful as it is practical — as well as chapters for cupcakes, everyday cakes and occasions. If you seek perfection in your cake-making, look no further.

— Regan Burns, Recipe Editor, Food Network Kitchen

The Big, Fun Kids Cookbook: 150+ Recipes for Young Chefs

Anyone who has ever watched an episode of Kids Baking Championship knows that kids can achieve some pretty incredible things when you invite them into the kitchen. Just ask the editors behind Food Network Magazine. They filled this first-ever kids’ cookbook with over 150 recipes that kids can not only make, they can do so with little-to-no adult supervision, too! Every single recipe in the book comes equipped with tips from the chefs behind Food Network Test Kitchen, plus full-page photography, so kids have a blueprint for every dish. As if all that wasn’t exciting enough, The Big, Fun Kids Cookbook also comes with interactive quiz pages, fun food trivia and a coloring book section, so kids can have additional fun while they’re waiting for their Cereal Bowl Fake Out Cake to bake or their Confetti Cookie Pizzas to cool. My kid cousins couldn’t get enough of the gooey and saucy Pizza Grilled Cheese Sandwich recipe found in the book’s "Lunch" section we made a few of the sandwiches while I was babysitting them, and now, their mom says they’ve asked for it every day since! With delicious dishes like PB&J Muffins, Baked Mozzarella Sticks and Spaghetti with Cheeseburger Meatballs, this cookbook is just what you need to keep kids occupied throughout Christmas break — and beyond!

— Michelle Baricevic, Online Coordinator, Food Network Magazine

Magnolia Table, Volume 2: A Collection of Recipes for Gathering

Joanna Gaines exudes effortless style. Whether on TV, through her housewares line or in her many books, she sets standards with her confident yet approachable mastery of life. This makes her latest cookbook, Magnolia Table, Volume 2: A Collection of Recipes for Gathering, exciting, because unlike her first book of tried-and-true favorites, Joanna developed all-new recipes here, which she admits took a lot of effort, plus trial and error. But in true Joanna style, the results are approachable and appealing, with plenty of gorgeous photos of food and family, and recipes like the Zucchini Bread she craved when pregnant with Crew, variations for the kids’ favorite cast-iron pizza night, plus how to create the ultimate Insta- and Joanna-worthy Charcuterie Board.

— Erin Hartigan, Senior Managing Editor

In Bibi's Kitchen: The Recipes and Stories of Grandmothers from the Eight African Countries That Touch the Indian Ocean

Recipes can be as much of a family history as scrapbooks — they’re an edible link to the places and traditions of previous generations. In Bibi’s Kitchen pays tribute to the life experiences and culinary expertise of grandmothers from eight African nations on the Indian Ocean. Author Hawa Hassan, with Julia Turshen, interviewed the matriarchs, sharing stories in the experts’ own words, as well as charming photos and each Bibi’s pick of treasured recipes. The choices each of which recipes to share help illuminate her life’s journey, such as Matoke, a traditional Tanzanian plantain stew, and a classic Italian-American Lasagna for Ma Vicky, who now lives in New York. There are gingery spritzes from Madagascar and Doro Wat from Eritrea, as well as dozens of other recipes that make for the kind of edible scrapbook worth savoring with your loved ones.

— Erin Hartigan, Senior Managing Editor

The Barbuto Cookbook: California-Italian Cooking from the Beloved West Village Restaurant

Jonathan Waxman, the chef and owner of Barbuto — a Manhattan-based eatery offering a simplified menu of rustic Italian and modern Californian cuisine — has released a new cookbook, The Barbuto Cookbook: California-Italian Cooking from the Beloved West Village Restaurant. This book eloquently thanks the staff and patrons, as well as provides the tried-and-true recipes so that you can enjoy the full Barbuto-experience in your own kitchen. While it’s easy to jump in and start cooking the customer favorites, including the Kale Salad with Anchovy Vinaigrette and Pecorino, as well as the JW Chicken with Salsa Verde and Pasta Carbonara, there are other dishes throughout the book that pack flavor and simple technique, such as the Cioppino (or Fisherman’s Stew) and Pork Chop Milanese Al Ouvo. He also makes sure to honor his loved ones through different dishes, including Sally’s Birthday Paella a dish Chef Waxman would make for his wife on her birthday while they vacationed in France. There’s even an extensive section of cocktails and pastries, including the long-lived menu item of Budino, or "pudding" in Italian. When thanking his loyal customers, Chef Waxman writes, "I tried to build something different, a joint that is as comfortable as your favorite show, as rich as your best relationship, and as fun as watching puppies romp." If you had the chance to eat at the beloved Barbuto, you most certainly felt all of these things as you made your way through a meal, and Chef Waxman ensures that you’ll feel the same as your cook through this book.

— Amanda Neal, Recipe Developer

New World Sourdough: Artisan Techniques for Creative Homemade Fermented Breads

Whether you are new to sourdough breadmaking or a seasoned pro, Bryan Ford's wonderful book is an essential. A Bronx-born Honduran-American who was raised in New Orleans, Bryan offers clear and expert instruction on the basics of sourdough breadmaking and all the recipes you came for, like Pan Rustico (Country Bread), Ciabatta, Challah and Bagels. But the stars of the show are his naturally leavened versions of the traditional breads of Latin America, Spain and New Orleans, as well as his own creations. You'll find Choco Pan de Coco (pillowy soft Honduran rolls laced with coconut and chocolate), Birote (a Mexican sandwich bread similar to a baguette), Pan Gallego (a Spanish loaf with a distinct knotted shape) and Muffuletta Rolls, where the iconic olive salad is mixed into the dough and then baked to savory perfection. Bryan's book will make you rethink sourdough baking and open up a new world of tasty possibilities.

— Alexis Pisciotta, Purchasing and Events Manager, Food Network

Canning and Preserving: The Beginner's Guide to Preparing, Canning, and Storing Veggies, Fruits, Meats, and More

Patricia Telesco and Jeanne Maack make the timely (if a bit grim) case for mastering age-old (and newer) preserving arts in the name of self-sufficiency and limiting our "exposure to stores, coffee shops, and fast-food restaurants." And despite the title, even experienced preservers will find pertinent advice in encyclopedic chapters on Canning, Freezing, Drying and Pickling that dive deep into equipment, technique, safety, storage and ingredients. The final chapters include 150 recipes for everything from jams and pickles to marinades, stews, fruit leathers and jerkies. Preserving is both science and art, so "be fastidious," the authors advise, but they also provide lots of troubleshooting tips if things go awry. And along the way they include useful advice like this, which thrilled one waste-sensitive reader: "When a. recipe calls. to blanch a vegetable, don't throw that water away! It's rich in flavor and vitamins. Instead, reduce it down over a low flame, adding whatever spices you like, and freeze it for future soups, gravies, and stews." And always remember, "If a cucumber floats in water, it's not a good pickling cucumber."

— Miriam Garron, Senior Director, Food Network Kitchen

The Flavor Equation: The Science of Great Cooking Explained in More Than 100 Essential Recipes

Brussels sprouts aren’t just Brussels sprouts in The Flavor Equation. They’re the "Lilliputian cabbages" that author Nik Sharma recalls as the first memorable flavors he tried after moving to the United States. In his latest book, Sharma asserts that the emotional value of a recipe — whether positive or negative — is as important as the typical sensory balance. The recipes are grouped by flavor attributes, including Brightness, Richness and Saltiness, but many are chosen for their personal emotional appeal. A holiday-worthy Masala Cheddar Cornbread, inspired by Sharma’s love of cheese, stands out among Sweetness Black Pepper Chicken, found under Fieriness, is a dish Sharma prepared for his husband during their move to LA. The aforementioned Brussels sprouts are part of a Shaved Brussels Sprouts Salad with walnuts, mint, scallions and a garlicky dressing, found in Bitterness. Sharma, an award-winning blogger, author, photographer and recipe developer, is adept at succinctly identifying the appeal of a dish and making things relatable to food geeks and beginners alike. There’s extensive and intensely satisfying science at the start of the book, but each of the 100 or so recipes includes bullet points breaking down the flavor equation, with alchemical details or a spotlight on specific roles ingredients play, making it a positive equation indeed.


5. Share teaser photos and recipes

OK, enough about general strategies on social media. What about the most important part: promoting your cookbook?

Let’s start with the run-up to your publishing date. You want to build the hype and show people what’s on offer – without giving away all the secrets you wrote in your recipe book. It’s a difficult balance to strike.

One method is to share teasers from your book. Start with something small – a fragment of a photo, a corner of the cover – and work up to bigger spoilers. In the last few weeks before the book is released, you can share teaser recipes to give people a taste of what’s to come.

You can be smart with how you share these recipes, too. If you don’t want to give away a recipe to everyone online – then don’t!

Offer exclusive recipes to people who sign up for your newsletter, or pre-order the book. Just make sure you announce those exclusives on social media, so that everyone else knows what they’re missing.


Where Cooking Begins: Uncomplicated Recipes to Make You a Great Cook: A Cookbook (Hardcover)

Fall always feels busy. School is starting, summer is ending, and the holidays will be upon us before we know it. Who has time to cook anything complicated in the fall? Carla Lalli Music, the food director at Bon Appétit, gets this. But she also knows we still want our food to be delicious. This book is a calming balm-—with tips on shopping, cooking techniques, and ingredients, it will improve every home cook’s game, no matter your starting level. —Bethany Strout, Director of Buying

&mdash Bethany Strout, Director of Buying

Description

JAMES BEARD AWARD WINNER &bull PUBLISHERS WEEKLY BESTSELLER &bull GOOP COOKBOOK CLUB PICK &bull NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New Yorker &bull Food52 &bull Library Journal

A modern approach to mastering the art of cooking at home from the food editor at large at Bon Appétit, with more than 70 innately flexible recipes. 

The indispensable recipes and streamlined cooking techniques in Where Cooking Begins are an open invitation to dive into Carla Lalli Music&rsquos laid-back cooking style. The food editor at large at Bon Appétit, her intuitive recipes are inspired by the meals she makes at home for her family and friends and the joy she takes in feeding them. Here, too, is her guide to the six essential cooking methods that will show you how to make everything without over-complicating anything&mdashand every recipe includes suggestions for swaps and substitutions, so you&rsquoll never feel stuck or stymied.

Where Cooking Begins is also the first recent cookbook to connect the way we shop to the way we cook. Music&rsquos modern approach&mdashpick up your fresh ingredients a few times a week, and fill your pantry with staples bought online&mdashwill make you want to click on a burner and slide out a cutting board the minute you get home.

The no-fail techniques, textured recipes, and strategies in Where Cooking Begins will make you a great cook.

Praise for Where Cooking Begins

&ldquoAn ideal tool kit to transform a timid cook into an adventurous and confident improviser.&rdquo&mdashHelen Rosner, The New Yorker

&ldquo[Carla Lalli Music] is like everyone&rsquos favorite aunt, the one who shows up and makes surprising things happen. Her superpower is that she believes in you as a cook. . . . Where Cooking Begins is her 250-page argument that you should believe in yourself, too.&rdquo&mdashJulia Moskin, The New York Times

&ldquoCarla Lalli Music knows how to help with ingredients, strategy and technique, but most important of all, she understands how to help you become confident as a cook.&rdquo&mdashNigella Lawson

&ldquoA gorgeous new cookbook from Bon Appétit&rsquos former food director Carla Lalli Music, Where Cooking Begins presents a beautiful guide to truly modern cooking. Laid back and built to share, these simple but sophisticated recipes are the kind you accidentally memorize and learn to live by.&rdquo&mdashThe Chalkboard

&ldquoIf you loved Salt, Fat, Acid, Heat, this is the next book for you.&rdquo&mdashPureWow

About the Author

Praise For&hellip

"Carla Lalli Music, food director and columnist at Bon Appétit magazine, shares her inventive take on food shopping and cooking in this exciting and inviting collection. A gifted writer with a passion for cooking and a reverence for maintaining the integrity of ingredients, Music inspires readers to try her approach of in-person shopping for star ingredients to center meals around (shop small and often, she advises) while using online sources for shelf-stable staples to keep on hand. Home cooks looking to expand their repertoire with vibrant and easy meals need look no further than this remarkable, flavorsome new collection."&mdashPublishers Weekly (starred review)

"Carla Lalli Music knows the key ingredient in good cooking is enthusiasm. One of the things she does brilliantly in Where Cooking Begins is show you how to cultivate it. I love the way her savvy shopping know-how, streamlined sourcing tips, organizational smarts, and approachable recipes all come together in a single go-to volume. Most important? It's a book that triggers that 'let's cook right now' feeling!" &mdashHeidi Swanson, author, Super Natural Cooking

"Where Cooking Begins is that rare book that truly makes you cook with confidence. With ninja skills, humor, and zero B.S., Carla nails it on every single page, instilling lessons that your hands&mdashand heart&mdashwill remember forever." &mdashChristine Muhlke, contributing editor, Bon Appétit

"Carla is the rare talent who combines a chef's sensibility with the mind-set of a busy mom&mdashwhich means when it comes to dinner, simplicity is everything. Her flavor-packed meals, accompanied by no-nonsense guidance, will make you swoon. Keep this book next to your stove!" &mdashMaria Speck, author, Simply Ancient Grains and Ancient Grains for Modern Meals 

"Where Cooking Begins is like having an amazing cook for a best friend who lets you follow her around the kitchen all day. Carla is that friend. She speaks to you in simple terms, she shows you techniques that apply to not just one recipe but several&mdashall delicious. She shows you how to walk right up to your fridge without fear and make a meal to impress family and friends. Her book is perfect for the novice, but you would also find it on the 'favorites' shelf of any accomplished home cook. Upon my first read, I started cooking immediately." &mdashJenni Konner, writer, producer, director, Girlsand Camping

"This book is the next best thing to getting to hang out and cook with Carla. I've been a fan forever and have been waiting for this book." &mdashAndrew Tarlow, coauthor, Dinner at the Long Table

"Carla has a way with cooking that's relaxing, approachable, and delicious. That style shines throughout the pages of her gorgeous cookbook. From how to stock a pantry to her six essential cooking methods to her brilliant suggestions for ingredient swaps that make everyday dishes adaptable with what you have on hand or simply what you love, Where Cooking Begins is the ultimate kitchen cookbook." &mdashTieghan Gerard, author, Half Baked Harvest Cookbook

"Carla Lalli Music has found a way to impart a failsafe formula for uncomplicated, adaptable, and delicious home cooking&mdashthe kind that lets you actually enjoy what you've cooked in the company of your friends and family at the table. No small feat! I've no doubt that Where Cooking Begins will become a dog-eared go-to in my kitchen." &mdashDanny Meyer, CEO, Union Square Hospitality Group founder, Shake Shack and author, Setting the Table 

"Yes, Carla Lalli Music is Bon Appétit's food director, but she's also a working mother who understands the real-life demands of shopping and cooking for a family. Thanks to both of those roles, she serves up recipes you not only want to make but can make." &mdashAdam Rapoport, editor in chief, Bon Appétit  

"Carla's strikingly easygoing approach to cooking techniques in Where Cooking Begins allows every type of cook to learn something new. It's a must-have." &mdashIgnacio Mattos, coauthor, Estela


More info about The How to Eat to Beat Disease Cookbook

Bolster your body’s natural defense systems through diet with this complete guide and cookbook

Your body has powerful systems in place to keep you healthy and prevent disease, and the foods you eat can help those systems function at their best. The How to Eat to Beat Disease Cookbook offers a complete overview of the popular Eat to Beat Disease program by Dr. William Li and provides a meal plan and 75 delicious recipes to help you implement the program.

How to Eat to Beat Disease Cookbook includes:

  • Bioactive recipes―Each recipe has at least three (but usually many, many more) bioactive (or health-promoting) ingredients, from fresh produce to herbs and spices, so you can maximize the benefits of every meal.
  • A 14-day meal plan―Easily adopt the Eat to Beat Disease program with two weeks of pre-planned meals and grocery shopping lists to help you get started on the right foot.
  • An intro to the body’s defense systems―Learn about the body’s five major disease-fighting systems (angiogenesis, cell regeneration, microbiome health, DNA protection, and the immune system), how they work, and how food supports them.
  • Recipe tips and tricks―Find variation suggestions with most recipes so you can make the dishes even healthier and adjust them to suit every taste and dietary preference.

Help your body heal and protect itself with the practical guidance in How to Eat to Beat Disease Cookbook.

I start off with an in-depth exploration of the body’s natural defense systems, how they work and what foods help support them. My reference pages in the back are extensive so if you’ve got any questions or want to reference the studies I was using, they’re all there for you! From there, you’ll see all the foods laid out in a multi-page food list for reference when planning your recipes and meals. After that, I’ve got a full 2-week meal plan that uses both recipes in the book as well as other simple, disease fighting ingredients you likely have on-hand. I keep it really simple, using leftovers and ingredients to make your weekly meal prep easy and seamless.

From there, you’ll move into chapters with recipes for: breakfast, salads and soups, seafood, chicken, vegetarian (this is the largest chapter!), then baked goods and treats. You know I wasn’t going to do a healthy cookbook without baked goods and sweet treats….

The Inspiration

My work as a dietitian has pretty much one theme: helping people use food to improve their health. From my work as an intern at the Veterans Hospital in Chicago and my rotations in the city supporting people living with HIV or at the Children’s Hospital, dealing with serious illnesses, I saw how disease can ravage a body first-hand. My first job as a dietitian was at a large hospital where I spent a lot of time on the cardiac floor, educating folks who had just had heart attacks.

I was recruited to work at the Block Center for Integrative Cancer Treatment where I spent years as a dietitian there supporting people going through active treatment – chemotherapy and radiation – with plant-based diet education, supplements and lifestyle changes all geared towards calming the inflammation, controlling angiogenesis, supporting the immune system, and nurturing the microbiome so they could heal.

My next stop was at a large biotech start-up here in Seattle, Arivale, where we assessed people genetic markers and blood labs. Guess what we were tracking in both the genetics and blood? Inflammatory markers, immune markers, and microbiome data! In both of these jobs where I had access to so much data, I learned that you can absolutely, 100% influence health markers in the body with nutrition. It’s so incredible. By supporting the body’s natural processes, you feel better, experience less pain, support your body’s healing and increase energy.

I now run two virtual private practices here in Seattle – Champagne Nutrition and Seattle Cancer Nutritionist where my team and I utilize concierge nutrition programs that include nutrigenomic testing (for some, not all), meal prep with an anti-inflammatory approach, and a very high-touch, hands on partnership approach to helping clients change their health and change their lives. If you’re intrigued and you know that you need help, we’re here for you so please join the newsletter and reach out to contact me and we’ll talk.

The Journey

I’ve wanted to write books my entire life. As a young child, I “wrote books”, all the time. I uncovered piles of them in boxes of old schoolwork ranging from string-bound construction paper in early grade school up to gigantic typed documents in high school and college when I was an English major.

Being a dietitian really gave me the platform to finally write nutrition books that break down the science into bite sized pieces and also make it approachable and accessible to all. If there’s one thing I want this book to do is to help people across the country live healthier lives. I strived to keep it simple, evidence-based and easy to use. I pulled on all my years of clinical experience including my integrative and holistic education I received during my Masters degree at Bastyr University. My goal was to lay out step by step how to use foods to support the natural healing processes of the body.

The Recipes

I’m so excited about these recipes! My strong preference is to be plant-based and cook vegan and vegetarian recipes but my ultimate goal is also to create recipes that are accessible and interesting to all. For that reason, there is a chapter in this book that features chicken and there’s one that features seafood. If desired, you could weave in other types of meat that are part of your diet and preferences. Alternatively, for the vast majority of these recipes, you could remove the meat completely and make it vegetarian.

Some of my favorites in the book are

If you or anyone you know needs a new cookbook with healthy recipes and has questions or an interest in harnessing the healing power of natural foods, be sure to order it online or – my preference – from one of the local bookstores selling it currently such as Ballast Book Co or Liberty Bay Books (and grab it right away for the pre-order price guarantee!). If you’re a person who wants to make eating healthier easy and still delicious, this book is for you. Let me know what questions you have here in the comments and when you pick up your copy, make sure to leave an honest review to let me know what you think!


Watch the video: Ψωμί. Βιβλίο μαγειρικής Νόστιμη Ζωή (January 2022).