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5-Ingredient Vegan Cooking

5-Ingredient Vegan Cooking

$21.99
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A Handful of Ingredients, Endless Flavorful Vegan Meals

Vegan cooking is simple and straightforward with Kate Friedman's delicious plant-based recipes. Using just a few high-quality kitchen staples, you can whip up a brunch that'll please a crowd, get dinner on the table pronto or find the perfect healthy snack to keep you full between meals--all while skipping processed or hard-to-find ingredients.

Dinnertime favorites like Butternut Squash Gnocchi with Browned Butter Sauce & Crispy Sage and One-Pot Sun-Dried Tomato & Chickpea Stew use techniques like browning butter and toasting tomato paste to add a little extra oomph and make the most of each ingredient. Nutritious options like Roasted Beet & Farro Salad and One-Pot Asparagus & White Bean Soup make the perfect lunch or light dinner. And don't forget about dessert! Kate uses vegan favorites like tofu, chickpeas and chia seeds to make the perfect sweet treat for the end of your day in recipes like Minimalist Chocolate-Espresso Mousse and Chickpea Chocolate Chip Cookie Dough.

With tips and tricks for building the perfect vegan pantry to accompany mouthwatering recipes, Kate makes plant-based cooking easier and more accessible than ever.

50 Easy Indian Curries

50 Easy Indian Curries

$19.95
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Discover 50 delicious curries from the kitchens across India.

India's greatest curries, made easy!

From world-famous classics to lesser-known regional specialties, 50 Easy Indian Curries is a collection of some of India's easiest (and most delicious) curries. With recipes for vegan dals, slow-cooked braises, coastal masalas, and fiery chicken, along with simple breads, rice, and curry pastes, this book teaches you how to create India's most loved food with ease and speed.

50 Foods

50 Foods

$20.00
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With 50 Foods, noted authority Edward Behr has created the definitive guide to the foods every food lover must know. A culinary Baedeker, 50 Foods will delight and inform the connoisseur as well as the novice.

Like Behr's celebrated magazine, The Art of Eating, 50 Foods presents simple, practical information about buying, using, preparing, and enjoying. Behr focuses on aroma, appearance, flavor, and texture to determine what "the best" means for each food. He tells you how to select top quality--signs of freshness and ripeness, best season, top varieties, proper aging. If the way to prepare, serve, or eat something is little known, then he explains it (how to open an oyster, why the best way to cook green beans is boiling, how to clean a whole salted anchovy, when to eat and when to discard the rind of a cheese). Behr also names the most complementary foods and flavors for each of these fifty marvelous foods and the wines that go with them.

The fifty selections provide a broad sensory range for the modern gourmet. Most of the foods are raw materials, but some have been fermented or otherwise transformed--into bread, ham, cheese. Six of the fifty are cheeses. As Behr explains, cheese is probably the best food, as wine is the best drink. Behr argues that food tastes more delicious when it is closer to nature. Skilled low technology is almost always superior to high technology. But with scientific insight, the old methods can be refined to achieve more consistent high quality.

We can't always have the best, but with the information in this book we can eat better every day. Knowing good food is part of a complete understanding of the world--part of a full enjoyment of nature, a full experience of the senses, a full life.

For the connoisseur at any level, 50 Foods is a beautifully written guide to deliciousness, with color illustrations by Mikel Jaso throughout.

50 Foods

50 Foods

$35.00
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With "50 Foods," noted authority Edward Behr has created the definitive guide to the foods every food lover must know. A culinary "Baedeker, 50 Foods "will delight and inform the connoisseur as well as the novice.
Like Behr s celebrated magazine, "The Art of Eating, 50 Foods "presents simple, practical information about buying, using, preparing, and enjoying. Behr focuses on aroma, appearance, flavor, and texture to determine what the best means for each food. He tells you how to select top quality signs of freshness and ripeness, best season, top varieties, proper aging. If the way to prepare, serve, or eat something is little known, then he explains it (how to open an oyster, why the best way to cook green beans is boiling, how to clean a whole salted anchovy, when to eat and when to discard the rind of a cheese). Behr also names the most complementary foods and flavors for each of these fifty marvelous foods and the wines that go with them.
The fifty selections provide a broad sensory range for the modern gourmet. Most of the foods are raw materials, but some have been fermented or otherwise transformed into bread, ham, cheese. Six of the fifty are cheeses. As Behr explains, cheese is probably the best food, as wine is the best drink. Behr argues that food tastes more delicious when it is closer to nature. Skilled low technology is almost always superior to high technology. But with scientific insight, the old methods can be refined to achieve more consistent high quality.
We can t always have the best, but with the information in this book we can eat better every day. Knowing good food is part of a complete understanding of the world part of a full enjoyment of nature, a full experience of the senses, a full life.
For the connoisseur at any level, "50 Foods "is a beautifully written guide to deliciousness, with color illustrations by Mikel Jaso throughout."
50 Great Curries of Thailand

50 Great Curries of Thailand

$14.95
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From well-known favourites such as Green Curry to regional specialities like Gaeng Gai Chian Rai (Northern Chicken Curry) and Stuffed Curry Mussels, top Thai chef Vatcharin Bhumichitr presents 50 of Thailand's best curries.
From well-known favourites such as Green Curry to regional specialities like Gaeng Gai Chian Rai (Northern Chicken Curry) and Stuffed Curry Mussels, top Thai chef Vatcharin Bhumichitr presents 50 of Thailand's best curries. The gorgeous photographs and useful hints and tips help you dive straight into cooking your own authentic curries at home. The secret to a good Thai curry is a fresh curry paste, made with aromatic ingredients. Vatch begins by teaching you how to create a range of these zingy mixtures of herbs and spices, which form the heart of nearly all Thai dishes, before going on to demonstrate how they can be used in delicious and healthy curries. With a great range of vegetable-, fish- and meat-based curries, from the sumptuous Roast Duck with Lychee Curry to the fresh and tasty Stir-fried Spicy Seafood, there is a wealth of flavour and spice to choose from.
50 Greatest Beers of the World

50 Greatest Beers of the World

$14.95
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From English ale to Czech lager, Belgian sour to American pale ale, German Berliner Weisse to Australian Adelaide sparkling ale, award-winning author Tim Hampson explores beers from four continents to choose his 50 favorite brews.

He discovers dark beers, light beers, sour beers, imperial stouts, beers flavored with honey, herbs and spices, and beers that have been matured in wooden barrels that once stored some of the world's best whiskies.

The world of beer is undergoing a revolution. More beers and more beer styles are being brewed than ever before in the history of the best long drink on the planet. So it was no easy choice.

What will make the top 50, and will your favorite brew be included?

50 Greatest Curries of India

50 Greatest Curries of India

$14.99
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Collects various dishes from all over India - from the classic Goa Lamb Vindaloo to the exotic Gujarat Mango and Yogurt Curry. This book features: the philosophy of Indian food; what exactly is a curry; using spices, herbs and chillies; and, planning an Indian meal and suggested menus.
The secret to creating authentic Indian curries at home lies within these fabulous pages. A feast for the senses, this mini format of 50 Great Curries of India is the world's best-selling curry book. It explains how to add taste, aroma and colour to create that perfect curry. Dishes are collected from all over India - from the classic Goa Lamb Vindaloo to the more exotic Gujarat Mango and Yogurt Curry and all are accompanied by tantalising photography to inspire and excite. Other features of the book include the philosophy of Indian food, using spices, herbs and chillies, planning an Indian meal and suggested menus. This revised edition comes with more recipes than ever and full colour photography throughout.
50 Shades of Chicken: Quick, Easy and Unique Recipes

50 Shades of Chicken: Quick, Easy and Unique Recipes

$12.99
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Discover 50 seductive recipes in 50 Shades of Chicken. Have chicken every way you like it - roasted, grilled, baked, pulled, in pot pies, and in salads.
50 Simple Soups for the Slow Cooker

50 Simple Soups for the Slow Cooker

$16.99
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Lynn Alley is the queen of the slow cooker, with three hugely successful books on the subject.

Lynn Alley, author of The Gourmet Slow Cooker, is famous for creating flavorful homemade meals using the kitchen's most coveted countertop appliance--the slow cooker. Inside 50 Simple Soups for the Slow Cooker, Alley presents bold combinations for 50 new vegetarian and vegan soup dishes that are as hearty as they are flavorful. A few classics such as Ribollita and French Onion mingle with many unique offerings, including Swedish Rhubarb Raspberry Soup, Garnet Yam Soup with Coconut Cream, and Eggplant Soup with Cumin, Yogurt, and Dill.

There are 15 mouthwatering photographs of steamy, slow cooked, spoon-to-mouth goodness. A concealed wire-o format ensures ease of use with lay-flat binding and effortless page turns, while the book's 6 1/2 by 6 1/2-inch trim size makes it a handy resource in the kitchen as well as a perfect gift for on-the-go families.

50 Ways to Cure a Hangover

50 Ways to Cure a Hangover

$5.99
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For anyone who has ever woken up with a throbbing head, a churning stomach, and an overwhelming sense of remorse, this book is for you.

Why not try a "hair of the dog" Bloody Mary or the ultimate sandwich to soak up the booze? Or, if you can't face food yet, what about a morning quickie (well, you might as well if you can't face getting out of bed)? Also includes pre-game tips so that you can cushion the blow before you start boozing. If you've had one pint too many or gone a flirtini too far, don't let the morning after ruin the fun of the night before. This little book has 50 foolproof tips for fending off the dreaded hangover, from the tried and tested to the downright ridiculous.

Whether you're gearing up for a big night out or crying, "Never again!" the morning after, this is a book to keep by your bed (with a big glass of water)!

50 Ways to Love Wine More: Adventures in Wine Appreciation

$26.95
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Winner-Best Wine Book, National Indie Excellence Award; Winner-Best Cookbook, Independent Press Award; Winner-Best Design, NYC Big Book Award. Finalist-USA American Book Fest Awards; Finalist-Foreword Indies.

Wine appreciation as it was meant to be. No textbook necessary, just open arms and a mind and palate ready to explore. 50 Ways to Love Wine More is about discovering wine on your terms, at your pace, with your friends and fellow wine lovers. Let your ideas and desires intersect with the wonder of wine to enhance and expand your wine knowledge and appreciation.

Author Jim Laughren, a certified wine educator--and certifiable oenophile--shares the insights and lessons learned from 20+ years as a wine importer, distributor, collector, consultant and confirmed aficionado. He reaffirms what is important about wine and our relationship to it. With this foundation to build on, the details, the history, the geography, the art, and the science of wine are easy to assemble and appreciate.

While 50 Ways to Love Wine More is brimming with facts and "vintellect" on a wide variety of wine-focused topics, what you'll learn most is how to let wine wrap you in its embrace, whisper its secrets in your ear, and welcome you to its confederacy of aficionados.

500 Soups: The Only Soup Compendium You'll Ever Need

500 Soups: The Only Soup Compendium You'll Ever Need

$15.95
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This compendium is crammed with 500 mouthwatering soups and packed with inspirational ideas for every kind of soup, broth, bisque, chowder, potage, and consomm?. Every page is filled with ideas and tips to ensure success ? making it the only book on making soups that you will ever need. With more than 500 recipes split into ten easy-to-use chapters, you're sure to find the perfect recipe - whether it's for a laid-back lunch with friends and family, a soothing restorative, the ultimate in comfort food, a sophistated starter, or just a simple supper.
52 Loaves

52 Loaves

$15.95
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William Alexander is determined to bake the perfect loaf of bread. He tasted it long ago, in a restaurant, and has been trying to reproduce it ever since. Without success. Now, on the theory that practice makes perfect, he sets out to bake peasant bread every week until he gets it right. He bakes his loaf from scratch. And because Alexander is nothing if not thorough, he really means from scratch: growing, harvesting, winnowing, threshing, and milling his own wheat.

An original take on the six-thousand-year-old staple of life, 52 Loaves explores the nature of obsession, the meditative quality of ritual, the futility of trying to re-create something perfect, our deep connection to the earth, and the mysterious instinct that makes all of us respond to the aroma of baking bread.

52 Loaves: One Man's Relentless Pursuit of Truth, Meaning, and a Perfect Crust

52 Loaves: One Man's Relentless Pursuit of Truth, Meaning, and a Perfect Crust

$23.95
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William Alexander is determined to bake the perfect loaf of bread. He tasted it long ago, in a restaurant, and has been trying to reproduce it ever since. Without success. Now, on the theory that practice makes perfect, he sets out to bake peasant bread every week until he gets it right. He bakes his loaf from scratch. And because Alexander is nothing if not thorough, he really means from scratch: growing, harvesting, winnowing, threshing, and milling his own wheat.
An original take on the six-thousand-year-old staple of life, "52 Loaves" explores the nature of obsession, the meditative quality of ritual, the futility of trying to re-create something perfect, our deep connection to the earth, and the mysterious instinct that makes all of us respond to the aroma of baking bread.
52 Shabbats

52 Shabbats

$32.50
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"Gorgeous" --The Washington Post

Whether you are a longtime host of weekly Shabbat dinners or new to this global Jewish tradition, 52 Shabbats will spice up your Friday night in one way or another. This book offers a holistic scope of the Shabbat tradition for every reader, Jewish or otherwise. In it you'll find:

Over fifty primary recipes to anchor your menu More than twenty recipes for side dishes, accompaniments, and desserts Short essays that detail global foodways and histories Explanation of the Shabbat ritual

Faith Kramer outlines recipe pairings in a mix-and-match friendly format, incorporating easy substitutes throughout the cookbook to make Shabbat accessible for all lifestyles. From gefilte fish to challah, berbere lentils to cardamom cheesecakes, these seasonally organized recipes will never fail to inspire your weekly dinner menu.

MORE PRAISE FOR 52 SHABBATS:

I applaud Kramer's ingenuity. She has assembled a collection of imaginative, familiar-yet-different recipes suitable for a holiday dinner that comes up every week. --Julie Giuffrida, Los Angeles Times

"For anyone who appreciates world flavors, history, and great techniques....A worthy companion to Joan Nathan's King Solomon's Table (2017)." --Booklist

"Educational and tantalizing" --Foreword Reviews

[Faith Kramer's] inventive dishes are...packed with flavor. --Dianne Jacob, author of Will Write for Food

"Clear and approachable....Faith has included recipes that not only have you rethinking Shabbat but dinner year-round." --Calvin Crosby, The King's English Bookshop

660 Curries

660 Curries

$29.95
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Curry is Salmon with Garlic and Turmeric. Curry is Grilled Chicken with Cashew-Tomato Sauce. Curry is Asparagus with Tomato and Crumbled Paneer. Curry is Lamb with Yellow Split Peas, Chunky Potatoes with Spinach, Tamarind Shrimp with Coconut Milk, Baby Back Ribs with a Sweet-Sour Glaze and Vinegar Sauce, Basmati Rice with Fragrant Curry Leaves. Curry is vivid flavors, seasonal ingredients, a kaleidoscope of spices and unexpected combinations. And 660 Curries is the gateway to the world of Indian cooking, demystifying one of the world's great cuisines.

Presented by the IACP award-winning Cooking Teacher of the Year (2004), Raghavan Iyer, 660 Curries is a joyous food-lover's extravaganza. Mr. Iyer first grounds us in the building blocks of Indian flavors--the interplay of sour (like tomatoes or yogurt), salty, sweet, pungent (peppercorns, chiles), bitter, and the quality of unami (seeds, coconuts, and the like). Then, from this basic palette, he unveils an infinite art. There are appetizers--Spinach Fritters, Lentil Dumplings in a Buttermilk Coconut Sauce--and main courses--Chicken with Lemongrass and Kaffir-Lime Leaves, Lamb Loin Chops with an Apricot Sauce. Cheese dishes--Pan-Fried Cheese with Cauliflower and Cilantro; bean dishes--Lentil Stew with Cumin and Cayenne. And hundreds of vegetable dishes--Sweet Corn with Cumin and Chiles, Chunky Potatoes with Golden Raisins, Baby Eggplant Stuffed with Cashew Nuts and Spices. There are traditional, regional curries from around the subcontinent and contemporary curries. Plus all the extras: biryanis, breads, rice dishes, raitas, spice pastes and blends, and rubs.

curry, n.--any dish that consists of either meat, fish, poultry, legumes, vegetables, or fruits, simmered in or covered with a sauce, gravy, or other liquid that is redolent with any number of freshly ground and very fragrant spices and/or herbs.

7 Ways

7 Ways

$35.00
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7 Ways to reinvent your favorite ingredients with more than 120 new, exciting and tasty recipes

Naked Chef television personality Jamie Oliver has looked at the top ingredients we buy week in, week out. We're talking about those meal staples we pick up without thinking - chicken breasts, salmon fillets, ground beef, eggs, potatoes, broccoli, mushrooms, to name but a few. We're all busy, but that shouldn't stop us from having a tasty, nutritious meal after a long day at work or looking after the kids. So, rather than trying to change what we buy, Jamie wants to give everyone new inspiration for their favorite supermarket ingredients.

Jamie will share 7 achievable, exciting and tasty ways to cook 18 of our favorite ingredients, and each recipe will include no more than 8 ingredients. Across the book, at least 70% of the recipes will be everyday options from both an ease and nutritional point of view, meaning you're covered for every day of the week. With everything from fakeaways and traybakes to family and freezer favorites, you'll find bags of inspiration to help you mix things up in the kitchen.

Step up, 7 Ways, the most reader-focused cookbook Jamie has ever written.

70 Meals, One Trip to the Store

$16.00
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