"Anyone who wants the aesthetic, quality, and creativity of a Brooklyn restaurant without having to go to a Brooklyn restaurant will love Alison Roman's cookbook. It's filled with recipes that are both unique and approachable. Reading it, you'll find yourself thinking 'I would have never thought of making this but I want to make it right now.'"--BuzzFeed "Dining In is exactly how I want to cook: with bright, fresh flavors, minimal technique, and no pretense. This isn't just a bunch of great recipes, but a manifesto on how one original, opinionated home cook sees the world."--Amanda Hesser, co-founder, Food52
- recipes for lighter, brighter, healthier-ish living (Roasted Carrot and Avocado Salad with Lime Dressing; Vegetable Noodles with Parm & Basil)
- recipes that, well, are gonna put you to bed, holding your belly (Skillet Peanut Butter Chocolate Chip Blondies; Sleepytime Stew & Cream Cheese Smashed Potatoes) And all of these delicious meals will have you hungry for more.
IACP AWARD FINALIST - NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review - The New Yorker - NPR - The Washington Post - San Francisco Chronicle - BuzzFeed - The Guardian - Food Network An unexpected weeknight meal with a neighbor or a weekend dinner party with fifteen of your closest friends--either way and everywhere in between, having people over is supposed to be fun, not stressful. This abundant collection of all-new recipes--heavy on the easy-to-execute vegetables and versatile grains, paying lots of close attention to crunchy, salty snacks, and with love for all the meats--is for gatherings big and small, any day of the week. Alison Roman will give you the food your people want (think DIY martini bar, platters of tomatoes, pots of coconut-braised chicken and chickpeas, pans of lemony turmeric tea cake) plus the tips, sass, and confidence to pull it all off. With Nothing Fancy, any night of the week is worth celebrating. Praise for Nothing Fancy " Nothing Fancy] is full of the sort of recipes that sound so good, one contemplates switching off any and all phones, calling in sick, and cooking through the bulk of them."--Food52 " Nothing Fancy] exemplifies that classic Roman approach to cooking: well-known ingredients rearranged in interesting and compelling ways for young home cooks who want food that looks (and photographs) as good as it tastes."--Grub Street
Winner of an IACP Cookbook Award, How to Grill is "the definitive how-to guide for anyone passionate about grilling, from the newest beginner to the most sophisticated chef" (Tom Colicchio).A full-color, photograph-by-photograph, step-by-step technique book, How to Grill gets to the core of the grilling experience by showing and telling exactly how it's done. With more than 1,000 full-color photographs, How to Grill shows 100 techniques, from how to set up a three-tiered fire to how to grill a prime rib, a porterhouse, a pork tenderloin, or a chicken breast. There are techniques for smoking ribs, cooking the perfect burger, rotisserieing a whole chicken, barbecuing a fish; for grilling pizza, shellfish, vegetables, tofu, fruit, and s'mores. Bringing the techniques to life are over 100 all-new recipes--Beef Ribs with Chinese Spices, Grilled Side of Salmon with Mustard Glaze, Prosciutto-Wrapped, Rosemary-Grilled Scallops--and hundreds of inside tips.
Completely revised and updated, including 50 fantastically flavorful new recipes, Robin covers the expanded range of available whole grains; popular super greens, such as kale and chard; and ways to cook with minimal use of oils (including many recipes with no oil at all). She has added master recipes for ingredients such as vegan sausage and vegan cheese sauces, making it possible for you to avoid processed foods.
After a full review of the basics of vegan cooking, find a world of delicious recipes for plant-based: appetizers; soups; salads and slaws; sauces and dressings; chutneys, salsas, and other condiments; pasta; stews and chilis; pizza; main dishes; sandwiches, wraps, and burgers; breads, muffins, and biscuits; desserts; smoothies, shakes, and other drinks; and breakfasts.
Whether you are a new or experienced vegan, or are just looking to add more plant-based food to your diet, you will enjoy making and eating:
- Scallion Pancakes with Sesame Seeds
- Chilled Ginger-Peach Soup with Cashew Cream
- Five-Spice Moroccan Couscous Salad
- Roasted Cauliflower with Choron Sauce
- Sweet Noodle Kugel with Apples and Almonds
- African Sweet Potato and Peanut Stew
- Hoison-Drenched garlic Seitan with Baby Bok Choy
- Fresh Tomato Pizza with Basil Pesto
- Easy Jackfruit Tacos
- Ginger-Spiced Scones with Cashews and Dates
- Chocolate Layer Cake
Good carbs are essential. They supply the feel-good, taste-good fuel to keep you strong, boost your energy and help you stay healthy. The Good Carbs Cookbook helps you choose the best fruits, vegetables, beans, peas, lentils, seeds, nuts and grains and explains how to use them in 100 refreshingly nourishing recipes to enjoy every day, for breakfast, brunch, lunch, dinner and dessert. The recipes have short ingredients lists, are easy to prepare, quick to cook, long in flavour and full of sustaining goodness, so you feel fuller for longer. There is a nutritional analysis for each recipe and there are tips and helpful hints for the novice, nervous, curious or time-starved cook.
For the great English food writer Elizabeth David, summer fare means neither tepid nor timid. Her stress is always on fresh, seasonal food-- recipes that can be quickly prepared and slowly savored, from Gnocchi alla Genovese ("simply an excuse for eating pesto") to La Poule au Pot to Gooseberry Fool. Divided into such sections as Soup, Poultry and Game, Vegetables, and Dessert, her 1955 classic includes an overview of herbs as well as chapters on impromptu cooking for holidays and picnics. Chockablock with both invaluable instructions and tart rejoinders to the pallid and the overblown, Summer Cooking is a witty, precise companion for feasting in the warmer months.
Winner of the 2013 James Beard Foundation Book Award for Reference and Scholarship, and a New York Times bestseller, The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners.
While Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical information--how the processes work; parameters for safety; techniques for effective preservation; troubleshooting; and more.
With two-color illustrations and extended resources, this book provides essential wisdom for cooks, homesteaders, farmers, gleaners, foragers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation, and part of the roots of culture itself.
Readers will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic beverages; milk; grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; nuts; fish; meat; and eggs, as well as growing mold cultures, using fermentation in agriculture, art, and energy production, and considerations for commercial enterprises. Sandor Katz has introduced what will undoubtedly remain a classic in food literature, and is the first--and only--of its kind.