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Saladish: A Crunchier, Grainier, Herbier, Heartier, Tastier Way with Vegetables
Saladish
A Crunchier, Grainier, Herbier, Heartier, Tastier Way with Vegetables
Hardcover      ISBN: 1579656951
Winner, 2019 James Beard Award for Best Book of the Year in Vegetable-Focused Cooking

"Elevates salads from the quotidian to the thrilling."
--The New York Times


A "saladish" recipe is like a salad, and yet so much more. It starts with an unexpectedly wide range of ingredients, such as Japanese eggplants, broccoli rabe, shirataki noodles, Bosc pears, and chrysanthemum leaves. It emphasizes contrasting textures--toothsome, fluffy, crunchy, crispy, hefty. And marries contrasting flavors--rich, sharp, sweet, and salty. Toss all together and voil an irresistible symphony that's at once healthy and utterly delicious.

Cooking the saladish way has been Ilene Rosen's genius since she unveiled the first kale salad at New York's City Bakery almost two decades ago, and now she shares 100 fresh and creative recipes, organized seasonally, from the intoxicatingly aromatic (Toasty Broccoli with Curry Leaves and Coconut) to the colorfully hearty (Red Potatoes with Chorizo and Roasted Grapes). Each chapter includes a fun party menu, a timeline of preparation, and an illustrated tablescape to turn a saladish meal into an impressive dinner party spread.
Essential Ottolenghi [special Edition, Two-Book Boxed Set]: Plenty More and Ottolenghi Simple
Essential Ottolenghi [special Edition, Two-Book Boxed Set]
Plenty More and Ottolenghi Simple
Paperback      ISBN: 1984858335
Experience Yotam Ottolenghi's wholly original approach to Middle Eastern-inspired, vegetable-centric cooking with over 280 recipes in a deluxe boxed set of the beloved New York Times bestselling cookbooks Plenty More and Ottolenghi Simple, now in paperback for the first time.

From powerhouse chef and author (with over five million book copies sold) Yotam Ottolenghi comes this collection of two fan favorites in collectible paperback covers. These visually stunning books feature over 280 recipes--spanning every meal, from breakfast to dessert, including snacks and sides--showcasing Yotam's trademark dazzling, boldly flavored, Middle Eastern cooking style.

Full of weeknight winners, for vegetarians and omnivores alike, such as Braised Eggs with Leeks and Za'atar, Polenta Chips with Avocado and Yogurt, Lamb and Feta Meatballs, Baked Orzo with Mozzarella and Oregano, and Halvah Ice Cream with Chocolate Sauce and Roasted Peanuts, Essential Ottolenghi includes:

Plenty More More than 150 dazzling recipes emphasize spices, seasonality, and bold flavors. Organized by cooking method, from inspired salads to hearty main dishes and luscious desserts, this collection will change the way you cook and eat vegetables.

Ottolenghi Simple
These 130 streamlined recipes packed with Yotam's famous flavors are all simple in at least (and often more than) one way: made in thirty minutes or less, with ten or fewer ingredients, in a single pot, using pantry staples, or prepared ahead of time for brilliantly, deliciously simple meals.
The Noma Guide to Fermentation: Including Koji, Kombuchas, Shoyus, Misos, Vinegars, Garums, Lacto-Ferments, and Black Fruits and Vegetables
The Noma Guide to Fermentation
Including Koji, Kombuchas, Shoyus, Misos, Vinegars, Garums, Lacto-Ferments, and Black Fruits and Vegetables
Hardcover      ISBN: 1579657184
New York Times Bestseller

Named one of the Best Cookbooks of the Year by the Chicago Tribune, New York Times, Boston Globe, San Francisco Chronicle, Atlanta Journal-Constitution, Houston Chronicle, Esquire, GQ, Eater, and more

Named one of the Best Cookbooks to Give as Gifts by Food & Wine, Bon App tit, Esquire, Field & Stream, New York Magazine's The Strategist, The Daily Beast, Eater, Vogue, Business Insider, GQ, Epicurious, and more

"An indispensable manual for home cooks and pro chefs." --Wired

At Noma--four times named the world's best restaurant--every dish includes some form of fermentation, whether it's a bright hit of vinegar, a deeply savory miso, an electrifying drop of garum, or the sweet intensity of black garlic. Fermentation is one of the foundations behind Noma's extraordinary flavor profiles.

Now Ren Redzepi, chef and co-owner of Noma, and David Zilber, the chef who runs the restaurant's acclaimed fermentation lab, share never-before-revealed techniques to creating Noma's extensive pantry of ferments. And they do so with a book conceived specifically to share their knowledge and techniques with home cooks. With more than 500 step-by-step photographs and illustrations, and with every recipe approachably written and meticulously tested, The Noma Guide to Fermentation takes readers far beyond the typical kimchi and sauerkraut to include koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and black fruits and vegetables. And--perhaps even more important--it shows how to use these game-changing pantry ingredients in more than 100 original recipes.

Fermentation is already building as the most significant new direction in food (and health). With The Noma Guide to Fermentation, it's about to be taken to a whole new level.
5 Ingredients: Quick & Easy Food
5 Ingredients
Quick & Easy Food
Hardcover      ISBN: 1250303885

NEW YORK TIMES BESTSELLER

Jamie Oliver--one of the bestselling cookbook authors of all time--is back with a bang. Focusing on incredible combinations of just five ingredients, he's created 130 brand-new recipes that you can cook up at home, any day of the week. From salads, pasta, chicken, and fish to exciting ways with vegetables, rice and noodles, beef, pork, and lamb, plus a bonus chapter of sweet treats, Jamie's got all the bases covered. This is about maximum flavor with minimum fuss, lots of nutritious options, and loads of epic inspiration.

This edition has been adapted for US market.

The Sioux Chef's Indigenous Kitchen
The Sioux Chef's Indigenous Kitchen
Hardcover      ISBN: 0816699798

2018 James Beard Award Winner: Best American Cookbook

Named one of the Best Cookbooks of 2017 by NPR, The Village Voice, Smithsonian Magazine, UPROXX, New York Magazine, San Francisco Chronicle, Mpls. St. PaulMagazine and others


Here is real food--our indigenous American fruits and vegetables, the wild and foraged ingredients, game and fish. Locally sourced, seasonal, "clean" ingredients and nose-to-tail cooking are nothing new to Sean Sherman, the Oglala Lakota chef and founder of The Sioux Chef. In his breakout book, The Sioux Chef's Indigenous Kitchen, Sherman shares his approach to creating boldly seasoned foods that are vibrant, healthful, at once elegant and easy.

Sherman dispels outdated notions of Native American fare--no fry bread or Indian tacos here--and no European staples such as wheat flour, dairy products, sugar, and domestic pork and beef. The Sioux Chef's healthful plates embrace venison and rabbit, river and lake trout, duck and quail, wild turkey, blueberries, sage, sumac, timpsula or wild turnip, plums, purslane, and abundant wildflowers. Contemporary and authentic, his dishes feature cedar braised bison, griddled wild rice cakes, amaranth crackers with smoked white bean paste, three sisters salad, deviled duck eggs, smoked turkey soup, dried meats, roasted corn sorbet, and hazelnut-maple bites.

The Sioux Chef's Indigenous Kitchen is a rich education and a delectable introduction to modern indigenous cuisine of the Dakota and Minnesota territories, with a vision and approach to food that travels well beyond those borders.

Once Upon a Chef, the Cookbook: 100 Tested, Perfected, and Family-Approved Recipes (Easy Healthy Cookbook, Family Cookbook, American Cookbook)
Once Upon a Chef, the Cookbook
100 Tested, Perfected, and Family-Approved Recipes (Easy Healthy Cookbook, Family Cookbook, American Cookbook)
Hardcover      ISBN: 1452156182
A Washington Post bestselling cookbook

Become the favorite family chef with 100 tested, perfected, and family-approved recipes.

The healthy cookbook for every meal of the day: Once upon a time, Jenn Segal went to culinary school and worked in fancy restaurants. One marriage and two kids later she created Once Upon a Chef, the popular blog that applies her tried-and-true chef skills with delicious, fresh, and approachable ingredients for family-friendly meals. With the authority of a professional chef and the practicality of a busy working mom, Jenn shares 100 recipes that will up your kitchen game while surprising you with their ease.
  • Helpful tips on topics such as how to season correctly with salt, how to balance flavors, and how to make the most of leftovers.
  • Great recipes for easy weeknight family dinners kids will love, indulgent desserts, fun cocktails, exciting appetizers, and more.
  • Jenn Segal is the founder of Once Upon a Chef, the popular blog showcasing easy, family-friendly recipes from a chef's point of view. Her recipes have been featured on numerous websites, magazines, and television programs.
Fans of Chrissy Teigen, Skinnytaste, Pioneer Woman, Oh She Glows, Magnolia Table, and Smitten Kitchen will love Once Upon a Chef, the Cookbook.

With 100 tested, perfected, and family-approved recipes with helpful tips and tricks to improve your cooking.
  • Breakfast favorites like Maple, Coconut & Blueberry Granola and Savory Ham & Cheese Waffles
  • Simple soups, salads and sandwiches for ideal lunches like the Fiery Roasted Tomato Soup paired with Smoked Gouda & Pesto Grilled Cheese Sandwiches
  • Entr es the whole family will love like Buttermilk Fried Chicken Tenders
  • Tasty treats for those casual get-togethers like Buttery Cajun Popcorn and Sweet, Salty & Spicy Pecans
  • Go-to sweets such as Toffee Almond Sandies and a Classic Chocolate Lover's Birthday Cake
Antoni in the Kitchen
Antoni in the Kitchen
Hardcover      ISBN: 1328631346
NEW YORK TIMES BESTSELLER
*One of Food & Wine's Essential New Cookbooks for Fall*
*One of Eater's Best Fall Cookbooks 2019*
*One of Amazon's Best Cookbooks for Fall 2020*


"Antoni has a love of food equal to my own. From his Johnny's Queso Blanco (you can never go wrong with melted cheese) to his Polish Hangover Soup (I'm sure this will come in very handy) and all of his desserts, I can't wait to explore the mind and creativity of this extremely hot chef."
--Chrissy Teigen

Antoni Porowski, the food and wine guru on Netflix's sensation Queer Eye, meets people where they live--literally. With appealing vulnerability, he shows cooks of all levels how to become more confident and casual in the kitchen. The verve and naturalness of his approach earned raves from Food & Wine and Bon App tit to GQ and the New York Times, which noted his dishes prove that "sometimes simple is anything but simplistic."

Some of the recipes in this book are weeknight healthyish meals, while others are perfect for off-the-cuff entertaining. Visual stunners, they're often composed of fewer than five ingredients. Whether Bastardized Easy Ramen; Malaysian Chili Shrimp; Roasted Carrots with Carrot-Top Pesto; or Salty Lemon Squares, all are visual stunners and can be carried off with panache, even by beginners.
All about Dinner: Simple Meals, Expert Advice
All about Dinner
Simple Meals, Expert Advice
Hardcover      ISBN: 0393246272

The Atlantic "Best Cookbooks of 2019" - Washington Post "Cookbooks That Inspired Us in 2019" - Christian Science Monitor "Best Cookbooks of 2019" - NPR "Favorite Books of 2019" - WBUR Here & Now "Best Cookbooks of 2019"

An award-winning cookbook author and cooking teacher answers her most-asked question: What do you make for dinner?
Kindness & Salt: Recipes for the Care and Feeding of Your Friends and Neighbors
Kindness & Salt
Recipes for the Care and Feeding of Your Friends and Neighbors
Hardcover      ISBN: 1455539988
From the owners of two of Brooklyn's most beloved restaurants, Buttermilk Channel and French Louie, a home cook's handbook with all the delicious, welcoming comfort food and drink (and brunch ) you'd want from your favorite neighborhood bistro.

Brooklyn restaurateurs Doug Crowell and Ryan Angulo believe that every great meal starts with two essential elements: kindness and salt. Kindness is the spirit of warmth and hospitality that underlies every meal at their restaurants. Salt is shorthand for cooking carefully and bringing out the best in your ingredients. The combination of the two can elevate even a quick meal into a special occasion.

In their first cookbook, Crowell and Angulo share more than 100 recipes for the dishes and drinks that draw passionate fans from around the corner and around the globe. Here you'll find the Pecan Pie French Toast and Bloody Marys that Brooklyn lines up for, the perfect Steak Frites, and the Buttermilk Fried Chicken with Cheddar Waffles that the New York Times pronounced "the best in NYC." Plus, they've included a guide to putting together a home bar and inventing your own signature cocktails, and tips for choosing, serving, and pairing cheese, wines, beers, and ciders.

In KINDNESS & SALT Crowell and Angulo expertly guide cooks through the preparation of simple, satisfying bistro meals at home, using techniques refined in their restaurants over ten busy years.
Buttermilk Graffiti: A Chef's Journey to Discover America's New Melting-Pot Cuisine
Buttermilk Graffiti
A Chef's Journey to Discover America's New Melting-Pot Cuisine
Paperback      ISBN: 1579659004
Winner, 2019 James Beard Award for Best Book of the Year in Writing

Finalist, 2019 IACP Award, Literary Food Writing

Named a Best Food Book of the Year by the Boston Globe, Smithsonian, BookRiot, and more

Semifinalist, Goodreads Choice Awards

"Thoughtful, well researched, and truly moving. Shines a light on what it means to cook and eat American food, in all its infinitely nuanced and ever-evolving glory."
--Anthony Bourdain


American food is the story of mash-ups. Immigrants arrive, cultures collide, and out of the push-pull come exciting new dishes and flavors. But for Edward Lee, who, like Anthony Bourdain or Gabrielle Hamilton, is as much a writer as he is a chef, that first surprising bite is just the beginning. What about the people behind the food? What about the traditions, the innovations, the memories?

A natural-born storyteller, Lee decided to hit the road and spent two years uncovering fascinating narratives from every corner of the country. There's a Cambodian couple in Lowell, Massachusetts, and their efforts to re-create the flavors of their lost country. A Uyghur caf in New York's Brighton Beach serves a noodle soup that seems so very familiar and yet so very exotic--one unexpected ingredient opens a window onto an entirely unique culture. A beignet from Caf du Monde in New Orleans, as potent as Proust's madeleine, inspires a narrative that tunnels through time, back to the first Creole cooks, then forward to a Korean rice-flour hoedduck and a beignet dusted with matcha.

Sixteen adventures, sixteen vibrant new chapters in the great evolving story of American cuisine. And forty recipes, created by Lee, that bring these new dishes into our own kitchens.