New Cookbooks

New arrivals added to our Cookbook Collection in the last 7 days

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Asian pickles - sweet, sour, salty, cured, and fermented preserves from Korea, Japan, China, India, and beyond Asian pickles - sweet, sour, salty, cured, and fermented preserves from Korea, Japan, China, India, and beyond

This is a do it yourself guide to making the tangy pickles of Japan, Korea, China, India, Indonesia, Vietnam, the Philippines, and more, featuring recipes ranging from traditional tsukemono and kimchi to chutney and new combinations using innovative ingredients and techniques. For Asian food aficionados as well as preservers and picklers looking for new frontiers, the Far East's diverse and sometimes spicy array of pickled products and innovative flavor pairings will wow the palate. In thsi book

Aug 29, 2014
Buvette - the pleasure of good food Buvette - the pleasure of good food

Combining traditions from French and Italian bistro cooking, the author shows home cooks how to prepare casual but stylish and inexpensively simple dishes like ricotta fritters, carrot spoon bread, and scallops with caper brown butter.

Aug 29, 2014
Charcuterie - the craft of salting, smoking, and curing Charcuterie - the craft of salting, smoking, and curing

In addition to providing 125 classic recipes for sausages, terrines, and pates, the authors expand the definition of "charcuterie" to include anything preserved or prepared ahead such as Mediterranean olive and vegetable rillettes, duck confit, and pickles and sauerkraut.

Aug 29, 2014
Dinner - the playbook - a 30-day plan for mastering the art of the family meal Dinner - the playbook - a 30-day plan for mastering the art of the family meal

Aug 29, 2014
Easy everyday slow cooker recipes Easy everyday slow cooker recipes

Slow cookers have grown up, traveled the world, and come home more sophisticated, capable of a broader variety of fresh flavors, cuisines, shapes and textures.

Aug 29, 2014
Food & Wine annual cookbook 2014 - an entire year of recipes. Food & Wine annual cookbook 2014 - an entire year of recipes.

Food & Wine Magazine's annual recipe collection is filled with simple and fabulous dishes, all perfected in our Test Kitchen. Look for the most delicious recipes from the best cooks in the world, including star chefs like Mario Batali, Nobu Matsuhisa, Michael Symon, and Marcella Hazan. Find outstanding recipes for every occasion, from weeknight dinners and holiday meals to cocktail parties and Sunday brunch. Some highlights include: Coffee-Rubbed Strip Steaks with Chimichurri Sauce, Sticky Miso

Aug 29, 2014
Food - a very short introduction Food - a very short introduction

"In this Very Short Introduction, Prof Lord John Krebs provides a brief history of human food, from our remote ancestors 3 million years ago to the present day. By looking at the four great transitions in human food - cooking, agriculture, processing, and preservation - he considers a variety of questions, including why people like some kinds of foods and not others; how your senses contribute to flavor; the role of genetics in our likes and dislikes; and the differences in learning and culture

Aug 29, 2014
French comfort food French comfort food

Aug 27, 2014
Home harvesting - canning, curing, pickling, preserving, vegetables, fruits, meats Home harvesting - canning, curing, pickling, preserving, vegetables, fruits, meats

Aug 29, 2014
I love coffee! - over 100 easy and delicious coffee drinks I love coffee! - over 100 easy and delicious coffee drinks

I Love Coffee! features over 100 easy-to-make coffee drinks, including the Black Forest Latte, Sugar-Free Java Chai Latte, Iced Orange Mochaccino, Tiramisu Martini, and Candy Cane Latte. I Love Coffee! brings the passion for coffee into your home with a creative variety of hot and cold drinks. It is the ultimate how-to handbook for the 111 million coffee drinkers in North America. Now coffee lovers can make delicious cappuccinos, cold coffee quenchers, decadent coffee desserts, and classy coffee

Sep 2, 2014
In a nutshell - cooking and baking with nuts and seeds In a nutshell - cooking and baking with nuts and seeds

Sep 2, 2014
International night - a father and daughter cook their way around the world - including more than 250 recipes International night - a father and daughter cook their way around the world - including more than 250 recipes

Sep 2, 2014
Juice - recipes for juicing, cleansing & living well Juice - recipes for juicing, cleansing & living well

Explains how juicing and juice cleansing can be part of a healthy lifestyle, and shares recipes for a variety of smoothies, tonics, elixirs, and detox meals.

Sep 1, 2014
Making & using vinegar Making & using vinegar

Sep 2, 2014
Meat - everything you need to know Meat - everything you need to know

Pat LaFrieda, the third generation butcher and owner of America's premier meatpacking business, presents the ultimate book of everything meat. With more than 75 mouthwatering recipes for beef, pork, lamb, veal, and poultry, this magnificent cookbook is a feast for all the senses as it celebrates the food that people really love to eat.

Sep 2, 2014
Part-time vegetarian smoothies and juices - boost your immune system and increase your energy with a flexitarian diet Part-time vegetarian smoothies and juices - boost your immune system and increase your energy with a flexitarian diet

Aug 27, 2014
Pick a pickle - 50 recipes for pickles, relishes, and fermented snacks Pick a pickle - 50 recipes for pickles, relishes, and fermented snacks

Aug 29, 2014
Preserving everything - how to can, culture, pickle, freeze, ferment, dehydrate, salt, smoke, and store fruits, vegetables, meat, milk, and more Preserving everything - how to can, culture, pickle, freeze, ferment, dehydrate, salt, smoke, and store fruits, vegetables, meat, milk, and more

Presents over one hundred recipes for food preservation, from canning fruits and pickling vegetables to smoking fish, dehydrating meats, and using lacto-fermentation methods on milk.

Aug 29, 2014
Slow cooker cooking Slow cooker cooking

The easy-to-use convenience of a slow cooker doesn't have to be dull and tasteless. Featuring more than 120 fantastic, easy-to-fix, and internationally-minded recipes, Idiot's Guides: Slow Cooker Cooking, includes beautiful, full-color photography that brings fresh taste and excitement to everything from breakfast and breads to main dishes and desserts.

Sep 2, 2014
Tea - history, terroirs, varieties Tea - history, terroirs, varieties

Offers a survey of tea through profiles of the areas around the world where the leaves of the Camellia sinensis plant are cultivated and harvested, along with information about its history, varieties, preparation, and health benefits.

Aug 29, 2014
The beginner's guide to making and using dried foods The beginner's guide to making and using dried foods

Covers the basic techniques, all the way through storing and rehydrating your dried foods. From apples to watermelon, asparagus to zucchini, basil to beef, you'll find solid instructions that will ensure great results every time. Marrone also includes recipes for using your dried foods in a wide range of delicious dishes, from pies and cookies to stews and casseroles as well as instructions for drying fresh pasta and making vegetable snack chips and baby-food purees.

Sep 2, 2014
The calories in, calories out cookbook - 200 everyday recipes that take the guesswork out of counting calories - plus, the exercise it takes to burn them off The calories in, calories out cookbook - 200 everyday recipes that take the guesswork out of counting calories - plus, the exercise it takes to burn them off

Collects two hundred low calorie recipes that include calories per serving and exercise necessary to burn those calories, with tips on ingredients, equipment, preparation, and cooking, and suggestions for formulating daily and weekly menus.

Aug 27, 2014
The culinary imagination - from myth to modernity The culinary imagination - from myth to modernity

From the recipe novel to the celebrity chef, renowned scholar Sandra M. Gilbert traces the social, aesthetic, and political history of food from myth to modernity, from ancient sources to our current wave of food mania.

Sep 2, 2014
The essential dehydrator - from dried mushroom risotto to grilled tuna with papaya chutney, more than 100 recipes bursting with fresh flavor The essential dehydrator - from dried mushroom risotto to grilled tuna with papaya chutney, more than 100 recipes bursting with fresh flavor

Aug 29, 2014
The farmer's kitchen handbook - more than 200 recipes for making cheese, curing meat, preserving, fermenting, and more The farmer's kitchen handbook - more than 200 recipes for making cheese, curing meat, preserving, fermenting, and more

Presents traditional New England recipes organized by month using seasonal ingredients, with separate sections on household hints, substitutions, weights and measurements, and a harvest guide.

Aug 29, 2014
The gentle art of preserving The gentle art of preserving

The growing popularity of vegetable gardening and buying locally grown produce has sparked an increase in home food preservation, such as canning, freezing, and drying. Join Katie and Giancarlo Caldesi on their two year-long journey discovering different methods of conserving food, as they combine traditional tried-and-tested preserving techniques with a thoroughly modern perspective, from smoking fish in Scotland to drying chiles in Sri Lanka. Learn how to cure Italian charcuterie, make sausage

Aug 29, 2014
The gourmet Jewish cookbook - more than 200 recipes from around the world The gourmet Jewish cookbook - more than 200 recipes from around the world

"From modern spins on classics, like Schnitzel Noodle Stir Fry and Matza Granola, to make-ahead meals, like Passover Beef Lasagna, to sophisticated dishes, like Veal Chops with Mushroom Sauce, this cookbook covers it all. Suited both for home chefs looking to introduce new foods into their repertoire as well as casual cooks searching for that perfect dinner party recipe to wow their guests, The Gourmet Jewish Cookbook is the ideal source for modern, gourmet twists on classic recipes. In addition

Sep 2, 2014
The kitchy kitchen - new classics for living deliciously The kitchy kitchen - new classics for living deliciously

Aug 29, 2014
The messy baker - more than 75 delicious recipes from a real kitchen The messy baker - more than 75 delicious recipes from a real kitchen

"A celebration of real baking in all its messy, boisterous, and delicious glory. Since when did every cookie on the plate have to be just like the next? Or each layer of cake exactly the same height? Each piecrust an impeccable work of art and encircled by stunningly perfect pastry leaves? To the uninitiated, all that fastidious, spotless baking is intimidating, not to mention exhausting. The Messy Baker celebrates baking as it happens in the real world--sweet, messy, fun, not always gorgeous, b

Sep 2, 2014
The non-dairy evolution cookbook - a modernist culinary approach to plant-based, dairy-free foods The non-dairy evolution cookbook - a modernist culinary approach to plant-based, dairy-free foods

"Detailed step-by-step instructions are provided for creating non-dairy butter, milks and creams using a variety of plant-based ingredient options; cultured raw buttermilk, cultured cashew-based creams, Greek-style yogurt and cultured cheeses; "Instant" soymilk or almond milk-based cheeses that shred and melt; tofu-based cheeses ; delicious eggless egg recipes; and delectable non-dairy desserts including puffy, gelatin-free marshmallows!" P.[4] of cover.

Sep 2, 2014
Vegan planet - more than 425 irresistible recipes with fantastic flavors from home and around the world Vegan planet - more than 425 irresistible recipes with fantastic flavors from home and around the world

"When it first appeared in 2003, Vegan Planet revolutionized animal-free cooking. Robin Robertson's pioneering book played a leading role in the passage of veganism from subculture to mainstream culinary lifestyle. Its breadth and variety of fantastically flavorful food not only gave vegans what they craved, it gave them food they could serve up happily to their non-vegan family members and friends. One decade and more than 100,000 copies later, this important classic is back in a thoroughly rev

Aug 29, 2014