American Regional Cookery
The Minnesota Homegrown Cookbook: Local Food, Local Restaurants, Local Recipes
The Minnesota Homegrown Cookbook
Local Food, Local Restaurants, Local Recipes
Hardcover      ISBN: 0760347107

With The Minnesota Homegrown Cookbook, you can recreate delicious local dishes, as prepared at some of the state's most beloved restaurants and cafes.

Locally grown food can't be beat for flavor, nutrition, or beauty. From the Twin Cities to the North Shore and in between, many of Minnesota's best restaurants use locally grown produce and meats to create their finest dishes.

The Minnesota Homegrown Cookbook celebrates the best of our state with 100 local recipes from the state's finest restaurants, cafes, and bed and breakfasts, using incredibly fresh ingredients from regional farmers, markets, and organic producers. Restaurant profiles will tempt those who want adventures on the road as well as in the kitchen?"you'll find yourself planning a trip to taste these inspired dishes.

Local favorite recipes range from breakfast to dessert and include: Lois's Buttermilk Pancakes, Wild Mushroom-Tomato Bisque, Barbecue Bacon Elk Burger, and Norwegian Rommegrot Cream Pudding.

The Minnesota Homegrown Cookbook is beautifully illustrated with full-color, full-page photographs of the finished dishes, the ingredients, Minnesota landscapes, and the chefs and producers themselves.

This new edition is updated with 30% new material and restaurant information.

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The Food Lab: Better Home Cooking Through Science
The Food Lab
Better Home Cooking Through Science
Hardcover      ISBN: 0393081087

Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining )--and use a foolproof method that works every time?

As Serious Eats's culinary nerd-in-residence, J. Kenji L pez-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don't work that well, and home cooks can achieve far better results using new--but simple--techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.

The New Midwestern Table: 200 Heartland Recipes
The New Midwestern Table
200 Heartland Recipes
Hardcover      ISBN: 0307954870
Minnesota native Amy Thielen, host of Heartland Table on Food Network, presents 200 recipes that herald a revival in heartland cuisine in this James Beard Award-winning cookbook.

Amy Thielen grew up in rural northern Minnesota, waiting in lines for potluck buffets amid loops of smoked sausages from her uncle's meat market and in the company of women who could put up jelly without a recipe. She spent years cooking in some of New York City's best restaurants, but it took moving home in 2008 for her to rediscover the wealth and diversity of the Midwestern table, and to witness its reinvention.

The New Midwestern Table
reveals all that she's come to love--and learn--about the foods of her native Midwest, through updated classic recipes and numerous encounters with spirited home cooks and some of the region's most passionate food producers. With 150 color photographs capturing these fresh-from-the-land dishes and the striking beauty of the terrain, this cookbook will cause any home cook to fall in love with the captivating flavors of the American heartland.
Christopher Kimball's Milk Street: The New Home Cooking
Christopher Kimball's Milk Street
The New Home Cooking
Hardcover      ISBN: 031643728x
One of the New York Times Book Review's Best Books of the Year: Change the way you cook with easy new techniques and simple, healthy recipes from a "revolutionary" culinary trailblazer (Houston Chronicle).

For more than twenty-five years, Christopher Kimball has delivered delicious and easy recipes for home cooks. Now, with his team of cooks and editors at Milk Street, he promises that a new approach in the kitchen can elevate the quality of your cooking far beyond anything you thought possible.

Christopher Kimball's Milk Street, the first cookbook connected to Milk Street's public television show, delivers more than 125 new recipes full of timesaving cooking techniques arranged by type of dish: from grains and salads to simple dinners and twenty-first-century desserts.

At Milk Street, there are no long lists of hard-to-find ingredients, strange cookware, or all-day methods. Deliver big flavors without learning a new culinary language with these mouthwatering dishes: Skillet-Charred Brussels sprouts, Japanese fried chicken, Rum-soaked chocolate cake, Thai-style coleslaw, Mexican chicken soup

These recipes are more than delicious. They teach a simpler, bolder, healthier way to cook that will change your cooking forever. And cooking will become an act of pure pleasure, not a chore.

Welcome to the new home cooking. Welcome to Milk Street.
Full Moon Suppers at Salt Water Farm: Recipes from Land and Sea
Full Moon Suppers at Salt Water Farm
Recipes from Land and Sea
Hardcover      ISBN: 1611803322
Full Moon Suppers at Salt Water Farm invites you to a series of magical, seasonal suppers where dear friends gather around a farm table to celebrate the bounty that the land and sea provide.

This menu-driven cookbook offers twelve beautifully crafted meals derived from more than one hundred sold-out evening events at Salt Water Farm, the author's cooking school in Maine. Even if you can't make it to one of Annemarie's monthly Full Moon Suppers, you can re-create them at home, beneath a full moon--or any night--for family and friends.

Each supper includes a portrait of the month: its climate, its rewards, and its ritual kitchen tasks--and a menu inspired by those characteristics. A Full Moon Supper is not only a celebration of the earth and its bounty but a reward for the hard work that goes into food production. These meals pay respect to the elements, the conditions of the earth, soil, and sea, and seasonal traditions as we round the lunar cycle.
Jubilee: Recipes from Two Centuries of African American Cooking: A Cookbook
Jubilee: Recipes from Two Centuries of African American Cooking
A Cookbook
Hardcover      ISBN: 1524761737
"A celebration of African American cuisine right now, in all of its abundance and variety."--Tejal Rao, The New York Times

NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review - The New Yorker - NPR - Chicago Tribune - The Atlantic - BuzzFeed - Food52

Throughout her career, Toni Tipton-Martin has shed new light on the history, breadth, and depth of African American cuisine. She's introduced us to black cooks, some long forgotten, who established much of what's considered to be our national cuisine. After all, if Thomas Jefferson introduced French haute cuisine to this country, who do you think actually cooked it?

In Jubilee, Tipton-Martin brings these masters into our kitchens. Through recipes and stories, we cook along with these pioneering figures, from enslaved chefs
 to middle- and upper-class writers and entrepreneurs. With more than 100 recipes, from classics such as Sweet Potato Biscuits, Seafood Gumbo, Buttermilk Fried Chicken, and Pecan Pie with Bourbon to lesser-known but even more decadent dishes like Bourbon & Apple Hot Toddies, Spoon Bread, and Baked Ham Glazed with Champagne, Jubilee presents techniques, ingredients, and dishes that show the roots of African American cooking--deeply beautiful, culturally diverse, fit for celebration.

Praise for Jubilee

"There are precious few feelings as nice as one that comes from falling in love with a cookbook. . . . New techniques, new flavors, new narratives--everything so thrilling you want to make the recipes over and over again . . . this has been my experience with Toni Tipton-Martin's Jubilee."--Sam Sifton, The New York Times

"Despite their deep roots, the recipes--even the oldest ones--feel fresh and modern, a testament to the essentiality of African-American gastronomy to all of American cuisine."--The New Yorker

"Jubilee is part-essential history lesson, part-brilliantly researched culinary artifact, and wholly functional, not to mention deeply delicious."--Kitchn

"Tipton-Martin has given us the gift of a clear view of the generosity of the black hands that have flavored and shaped American cuisine for over two centuries."--Taste
Midwest Made: Big, Bold Baking from the Heartland
Midwest Made
Big, Bold Baking from the Heartland
Hardcover      ISBN: 076246450x
A Love Letter to America's Heartland, the Great Midwest

When it comes to defining what we know as all-American baking, everything from Bundt cakes to brownies have roots that can be traced to the great Midwest. German, Scandinavian, Polish, French, and Italian immigrant families baked their way to the American Midwest, instilling in it pies, breads, cookies, and pastries that manage to feel distinctly home-grown.


After more than a decade of living in California, author Shauna Sever rediscovered the storied, simple pleasures of home baking in her Midwestern kitchen. This unique collection of more than 125 recipes includes refreshed favorites and new treats:

  • Rhubarb and Raspberry Swedish Flop
  • Danish Kringle
  • Secret-Ingredient Cherry Slab Pie
  • German Lebkuchen
  • Scotch-a-Roos
  • Smoky Cheddar-Crusted Cornish Pasties

. . . and more, which will make any kitchen feel like a Midwestern home.

    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.
    Milk Street: The New Rules: Recipes That Will Change the Way You Cook
    Milk Street: The New Rules
    Recipes That Will Change the Way You Cook
    Hardcover      ISBN: 031642305x
    Become the best cook you know with this playbook of new flavors, new recipes, and new techniques: Milk Street's New Rules, with 200 game-changing recipes driven by simple but transformative insights into cooking.
    This revelatory new book from James Beard Award-winning author Christopher Kimball defines 75 new rules of cooking that will dramatically simplify your time in the kitchen and improve your results. These powerful principles appear in more than 200 recipes that teach you how to make your food more delicious and interesting, like:
    • Charred Broccoli with Japanese-Style Toasted Sesame Sauce (Rule No. 9: Beat Bitterness by Charring)
    • Lentils with Swiss Chard and Pomegranate Molasses (Rule No. 18: Don't Let Neutral Ingredients Stand Alone)
    • Bucatini Pasta with Cherry Tomatoes and Fresh Sage (Rule No. 23: Get Bigger Flavor from Supermarket Tomatoes)
    • Soft-Cooked Eggs with Coconut, Tomatoes, and Spinach (Rule No. 39: Steam, Don't Boil, Your Eggs)
    • Pan-Seared Salmon with Red Chili-Walnut Sauce (Rule No. 44: Stick with Single-Sided Searing)
    • Curry-Coconut Pot Roast (Rule No. 67: Use Less Liquid for More Flavor)
    You'll also learn how to:
    • Tenderize tough greens quickly
    • Create creamy textures without using dairy
    • Incorporate yogurt into baked goods
    • Trade time-consuming marinades for quick, bright finishing sauces, and more
    The New Rules are simpler techniques, fresher flavors, and trustworthy recipes that just work--a book full of lessons that will make you a better cook.
    The Milk Street Cookbook: The Definitive Guide to the New Home Cooking, Including Every Recipe from Every Episode of the TV Show, 2017-2020
    The Milk Street Cookbook
    The Definitive Guide to the New Home Cooking, Including Every Recipe from Every Episode of the TV Show, 2017-2020
    Hardcover      ISBN: 0316456152
    Change the way you cook with the definitive cookbook from James Beard Award-winner Christopher Kimball's hit Milk Street TV show--now updated to include every recipe from the 2019-2020 season.
    Christopher Kimball's James Beard and Emmy Award-winning Milk Street TV show and cookbooks give home cooks a simpler, bolder, healthier way to eat and cook.
    Now featuring more than 300 tried-and-true recipes, including every recipe from every episode of the TV show, this book is the ultimate guide to high-quality, low effort cooking and the perfect kitchen companion for cooks of all skill levels.
    At Milk Street, there are no long lists of hard-to-find ingredients, strange cookware, or all day methods. Instead, every recipe has been adapted and tested for home cooks like you. You'll find simple recipes that deliver big flavors and textures fast, such as:
    • Stir-Fried Chicken with Snap Peas and Basil
    • Cacio e Pepe
    • No-Sear Lamb or Beef and Chickpea Stew
    • Somali Chicken Soup
    • Roasted Cauliflower with Miso Glaze
    • French Apple Cake
    • And Central Mexican Guacamole and Israeli Hummus--classics with a twist
    Organized by type of dish--from salads, soups, grains, and vegetable sides to simple dinners and extraordinary desserts--this book is an indispensable reference that will introduce you to extraordinary new flavors and ingenious techniques.
    Welcome to the new home cooking. Welcome to Milk Street.